FRIED VEG

IT’S POSSIBLE TO ENJOY A FRY-UP IN A DELICIOUSLY HEALTHY WAY BY TURNING TO SOME FRY-FRIENDLY PLANTS

- Lee Holmes

WHILE THERE ARE MANY WAYS TO COOK ZUCCHINI, PAN-FRYING IS SUPER EFFICIENT, TAKING LESS THAN 10 MINUTES AND MAKING THEM BROWN ON THE OUTSIDE WHILE RETAINING THEIR TENDERNESS ON THE INSIDE.

When I say “fry-up”, what do you think of? Fried eggs and sausages smothered in tomato sauce? The smell of sizzling, smoky bacon wafting through the room? Or maybe the crispiness of a hash brown straight out of the oven?

Now, take a minute to reflect on how you usually feel after a fry-up. Do you unbutton your jeans to make room for a bloated belly? Does your stomach make gurgling noises? Does your skin feel oilier than usual?

While I’m all for the old-school fry-up, I’m letting you in on a bit of a secret: it’s possible to create a healthy and delicious fry-up made of plants.

Exciting? I thought so, too! Here’s a list of my favourite foods to include in your next fry-up: the plant-based edition.

ZUCCHINI

Zucchinis are rich in antioxidants, fibre and nutrients. They contribute to a healthy digestive system and can help with managing blood sugar levels. They’re also relatively low in calories, so they’re an ideal addition to any weightloss or maintenance diet.

While there are many ways to cook zucchini, pan-frying is super efficient, taking less than 10 minutes and making them brown on the outside while retaining their tenderness on the inside.

CAPSICUM

Capsicums contain antioxidants called carotenoids, which reduce inflammation and are crucial for glowing skin. Capsicum is also an excellent source of immune-boosting vitamin C.