Wellness Wednesday: Clark’s Nutrition shares tasty plant-based meat alternatives

Wellness Wednesday, sponsored by Clark’s Nutrition Natural Foods Market, focused on a growing trend in healthy eating: plant-based alternatives to meat.

Nutrition expert Starkie Sowers joined the segment to share several meat-free options for people trying to cut back on animal products without sacrificing flavor. The conversation touched on how some doctors encourage patients, including those facing cancer treatment, to reduce meat consumption and look for healthier alternatives.

Sowers introduced a variety of products available at Clark’s Nutrition, starting with Beyond sausage links made from pea protein and avocado oil. One of the biggest takeaways from the segment was taste. The sausage was described as surprisingly close to the real thing, with Sowers noting that adding mustard and sauerkraut could make it nearly impossible to tell the difference.

Another featured product was a chicken-style alternative made from mycelium, a mushroom-based protein, combined with egg whites. The texture and flavor impressed everyone on set, with the product described as tasting remarkably similar to chicken. Sowers said it can be used in simple stir-fry meals and prepared in just minutes.

The segment also highlighted convenience foods like mozzarella sticks and a fully vegan lasagna, showing that plant-based eating can be both easy and satisfying.

Clark’s Nutrition offers a wide variety of meatless products, with an extensive selection far beyond the small plant-based sections found in many stores. For viewers curious about making changes to their diet, the segment offered a simple message: there are now more flavorful and convenient alternatives than ever before.

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