Article by Taylor Thurston
I have always been a huge fan of sports. Any sport. I love absolutely everything about them. I love the pressure, the cheering, the teamwork, the competition, the victory; even the losses come with certain lessons and experience.
Sports meant everything to me growing up and when I was 12, I became very competitive and decided that if I wanted to take myself to the next level, I needed to start eating clean. I needed to cut out pop and eat nutritiously so my body could perform at its peak.
From that day forward, I cut out soda, candy and fast food (If only I still had the same self discipline as my 12-year-old self).
Now fast-forward 10 years. Here I am… pregnant as can be, and the only thing on the entire planet that I can even fathom eating without wanting to upchuck is a French fry. Seriously. I was absolutely positive that if I didn’t eat a French fry in the next 15 seconds, I was going to start bawling my face off. (Being pregnant is CUH-RAY-ZAY!)
So my (poor) husband ran to the nearest fast food joint and bought me some french fries and after 10 years, I ate one. I ate my first French fry and all of his little friends that were in that little carton.
Thirty minutes later, I seriously thought I was going to DIE. My stomach had never hurt that bad in my entire life (Okay, now that I’ve given birth I can say that it was a close second to childbirth). I was positive my appendix had not only ruptured but had morphed into a grenade and exploded my insides.
It was the first time in my life that I had experienced how powerful food really is.
“The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.” –Ann Wigmore
Ingredients:1 zucchini squash ¼ cup flour ⅛ teaspoon salt 1 cup panko bread crumbs ¼ cup parmesan cheese 1 tablespoon Italian seasoning 1 egg 1 tablespoon water
Preheat oven to 425°.
Wash your zucchini well. You want to get it really clean because you won’t be peeling it. When you’re done washing it, pat it dry. Cut each end off and cut into strips about ⅓ inch thick. Place the strips into a large Ziploc bag and add the flour and salt. Shake to coat. In a shallow dish, combine the bread crumbs, parmesan cheese, and Italian seasoning. Stir to combine. In another small bowl, combine the egg and water and whisk until smooth.
Place a wire cooling rack over a baking sheet. Take your coated zucchini strips and dip them into the egg mixture and then into the bread crumb mixture. Once coated, place on cooling rack. Make sure none of the strips are touching. Bake for 15 minutes or until golden brown. Cooking time may vary according to how thick your strips are.
You will not even miss French fries… and these won’t try to kill you. Win. Win. I dipped mine in a little marinara sauce, but they are so good, you could eat them plain.
Don’t forget to post photos of your Zucchini Fries with the hashtag #foodfitfab! We like to repost our favorites!