97. Growing up Vegetarian, High End Training and a View on Packaged Foods with Tammy Fry


Recipe from Cooking Light: Citrusy Banana-Oat Smoothie


Recipe from Cooking Light: Raspberry and Blue Cheese Salad


97. Growing up vegetarian, high end training and a view on packaged foods with Tammy Fry

97. Growing up vegetarian, high end training and a view on packaged foods with Tammy Fry

Tammy Fry Kelly is a chief of Fry’s Family Foods, and was the originator & executive of Meat Free Mondays in South Africa and Australia. Tammy has been a long lasting vegan and a competitor who spoke to South Africa for more than 10 years in the National Karate Team. After receiving her BCom (hons) in Marketing and Economics, there was only one place where Tammy could see herself working as a passionate vegetarian and that was at Fry’s. She joined the company in 2001 where she was the only marketer in the business.

Fry’s Family Foods has been a legend in South Africa for over 20 years and has been offering its solidified scope of vegetarian sustenance in Australia since 1998.  Fry’s Family Foods was founded in 1991 by Wally and Debbie Fry from their kitchen in Durban, South Africa. It now supplies demand for non-meat foods in 23 countries and has recently incorporated the company in Australia – although its cultural antecedents are all in South Africa.

Tammy says we can get disillusioned by humanity. Her discussion will concentrate on how we can urge others to go along with us in our moral decisions – without judgment, without them battling us. She will discuss how to be a pioneer and motivate change. She sees that we have a basic occupation to do, and will impart her musings about how we can go about doing it viable. She is enthusiastic about demonstrating individuals that plant based living is simple, divine and above all better for the creatures, the planet on which we live and our own particular wellbeing.

In this episode we talk about:

  • Learning more about Soy and other highly GMOs foods
  • Understanding Organic Fruits and vegetables and non GMOs foods
  • Learning more about E numbers food additive e.g., (Disodium inosinate (E631) and (E627)
  • Learning more about acidity regulators, thickeners and how they fit into healthy products
  • Healthy eating food packaging
  • How to Meet Your Protein Needs without Meat
  • Finding great high protein vegetarian options
  • Learning more about healthy meat substitutes
  • Figuring Out Food Labels
  • Learning more about raw vegan food diet
  • How to Plan Balanced Meals
  • Easy Raw Vegan Meal Plans
  • Understanding the natural breakdown of the food
  • Learning more about Refined carbohydrate
  • Learning more about Glyphosate – a broad-spectrum systemic herbicide used to kill weeds.
  • Understanding Pesticide Chemical
  • Learning more about animal agriculture
  • Understanding more about GHG emission
  • Understanding more about organic meat
  • Ways to reduce wastage
  • Learning more about food safety


Nutrition and Meal Plans


Do you live to eat or eat to live?

“I definitely eat to live. I eat very plain meals. I’m not a foodie person so I don’t spend a lot of time in the kitchen putting together tasty foods. We, as a family do an extra ordinary training exercise. We are very involve in sports so I trained myself to eat the foods with proper nutrition. I don’t mind what I eat, it’s all about the nutrition.”

 What foods to avoid?

  • Meat
  • Sugar
  • Refined carbohydrate
  • Pasta
  • bread

Tammy’s fondest food memories?

When I first discover what meat was, I remember asking my father crazy question; ‘What is this?’ and he would tell me the truth because he had no problem with it. He would call it a chicken’s leg. If he called it a drumstick I would say no, and I was horrified that people would even think about eating a chicken’s leg. So I was a vegetarian from probably about the age of two, or as early as I could know what it was that I was eating.

What is your favourite Me3al?

Fries, hotdog and chips with sauce, mustard and tomatoes

Exercise routine

  • Surfing
  • Standup paddle-boarding

Know more about Tammy

Who would you love to have dinner with and where?

Philip wollen

Last meal on the planet?

Fried veggie chicken stuffed burger

What is the best food advice you’ve ever receive?

“It’s about reducing sugar in my diet and stop using sugar whenever you can”

Where to find Tammy Fry Kelly?

Recipe from Cooking Light: Avocado and Orange Salad


Recipe from Cooking Light: Shrimp and Kiwi Salad


Recipe from Cooking Light: Pomegranate and Pear Jam


Recipe from Cooking Light: Lemon-Blueberry with Mascarpone Oatmeal


Recipe from Cooking Light: Grilled Mahimahi with Peach and Pink Grapefruit Relish


Recipe from Cooking Light: Tangerine and Avocado Salad with Pumpkin Seeds 


Recipe from Cooking Light: Chipotle Pork and Avocado Wrap


Recipe from Cooking Light: Tomato-Basil Soup


Recipe from Cooking Light: Barley Risotto with Eggplant and Tomatoes

Swiss chard

Recipe from Cooking Light: Swiss Chard with Onions


Recipe from Cooking Light: Penne with Sage and Mushrooms


Recipe from Cooking Light: Wilted Kale with Golden Shallots

Broccoli Sprouts

Recipe from Cooking Light: Seared Tofu with Gingered Vegetables and Broccoli Sprouts


Recipe from Cooking Light: Fennel Slaw with Orange Vinaigrette


Recipe from Cooking Light: Garlic-and-Herb Oven-Fried Halibut

Sweet potatoes

Recipe from Cooking Light: Spicy Grilled Sweet Potatoes


Recipe from Cooking Light: Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula


Recipe from Cooking Light: Spinach-and-Grapefruit Salad


Recipe from Cooking Light: Roasted Cauliflower

Collard greens

Recipe from Cooking Light: Stewed Collards


Recipe from Cooking Light: Patty Melts with Grilled Onions

Winter Squash

Recipe from Cooking Light: Pasta with Winter Squash and Pine Nuts


Recipe from Cooking Light: Arugula, Italian Tuna, and White Bean Salad


Recipe from Cooking Light: Fennel-Sardine Spaghetti


Recipe from Cooking Light: Spicy Anchovy Broccoli


Recipe from Cooking Light: Margarita Salmon

Poultry (Dark Meat)

Recipe from Cooking Light: Roasted Chicken Thighs Provençal

Whole Wheat Bread

Recipe from Cooking Light: Whole-Wheat Orange Juice Muffins


Recipe from Cooking Light: Nutty Almond-Sesame Red Quinoa

Hemp Seeds

Rolled Oats

Recipe from Cooking Light: Cherry-Hazelnut Oatmeal


Recipe from Cooking Light: Kamut, Lentil, and Chickpea Soup


Recipe from Cooking Light: Lentils with Wine-Glazed Winter Vegetables


Recipe from Cooking Light: Farro Salad with Roasted Beets, Watercress, and Poppy Seed Dressing


Recipe from Cooking Light: Wild Rice and Walnut Pilaf


Recipe from Cooking Light: Almond Green Beans

Chia Seeds

Recipe from Cooking Light: Five-Seed Bread


Recipe from Cooking Light: Confetti Rice Pilaf with Toasted Flaxseed


Recipe from Cooking Light: Marinara Poached Eggs


Recipe: Add it to smoothies instead of milk or yogurt

2% Greek Yogurt

Recipe from Cooking Light: Creamy Spinach and Feta Dip

Coconut Oil

Recipe from Tina Ruggiero: Coconut & Sesame Crusted Salmon 

Olive Oil

Recipe from Cooking Light: Seared Scallops with Roasted Tomatoes


Recipe from Cooking Light: Cumin-Dusted Salmon Fillets


Recipe from Cooking Light: Omelet with Turmeric, Tomato, and Onions


Recipe from Cooking Light: Cinnamon-Soy Braised Pork

Rooibos Tea

Recipe: Add to hot water, enjoy.

Red Wine

Recipe: Pour yourself a glass and enjoy.


The time magazine article

Author: Ronsley Vaz

Ronsley is the founder & chief day dreamer at AMPLIFY. He is an author, speaker & serial entrepreneur.

He has a Masters’ degree in Software Engineering and an MBA in Psychology and Leadership. He is known as the creator of We Are Podcast – the first Podcasting Conference in the Southern Hemisphere, and the host of The Bond Appetit Podcast and Should I Start a Podcast. He has an audience of over 3 million in 133 countries.

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