An Australian nutritionist has shared the lazy dinner recipe she swears by, and it’s quick and easy to make, plus healthy.
Jessica Sepel, from Sydney, likes to make corn and zucchini fritters for dinner when she wants something nourishing and tasty – and said they work just as well for breakfast, lunch, and dinner.
“This is your lazy dinner arranged tonight,” Jessica posted on Instagram.
The nutritionist’s recipe makes about eight fritters, or between two and three servings, which means it’s okay to cook meals for the next week as well.
An Australian nutritionist has shared the ‘lazy dinner’ recipe she swears by (the corn and zucchini fritters in the photo), and it’s quick and easy to make, plus it’s healthy
Jessica Sepel (pictured), from Sydney, likes to make corn and zucchini fritters for dinner when she wants something nourishing and delicious
To make the fritters, Jessica said you will need a zucchini, corn kernels, eggs, red onion, chives, bell pepper, lemon, almond flour, buckwheat flour, extra virgin olive oil, and salt and pepper.
If you want to elevate the simple dish a little further, you can also make a salsa with avocado, cherry tomatoes, and lime juice.
Jessica said it takes you about 20 minutes to make the dish, including preparation and cooking.
If you don’t have almond flour, you can use plain whole wheat flour.
This is how you make the zucchini and corn fritters
For eight fritters, or 2-3 servings
INGREDIENTS
Jessica shared the recipe for the corn and zucchini fritters (photo) online
For the fritters
* One zucchini, grated, about two cups
* ½ tsp sea salt
* Two corn on the cob, kernels removed, about two cups
* Two eggs, beaten
* ½ red onion, cut into cubes
* A bunch of chives, finely chopped
* A teaspoon of sweet paprika powder
* ½ lime, grated or lemon
* ½ cup of almond flour
* ½ cup buckwheat flour, or flour of your choice (spelled works well!)
* Two tablespoons of extra virgin olive oil
For the salsa
* ½ avocado, in cubes
* Five cherry tomatoes, cut into cubes
* ½ lime, squeezed
METHOD
1. Place the grated zucchini in a colander and sprinkle with ½ teaspoon of sea salt. Let sit for 10 minutes.
2. Place half the corn kernels in a large mixing bowl with the eggs. Use a stick blender to blend until smooth. You can also use a blender or food processor.
3. Add the onion, chives, sweet pepper, lime zest and remaining corn kernels to the bowl and stir. Season with sea salt and black pepper.
4. Using your hands, squeeze out as much of the liquid as possible from the zucchini and add the zucchini to the mixing bowl with the almond flour and buckwheat flour. Stir to combine.
Heat two teaspoons of extra virgin olive oil in a non-stick frying pan over medium heat. Use a 1/3 cup measuring spoon to measure out even amounts of batter and cook the fritters in batches for 3-4 minutes on each side, or until golden brown.
6. Add a little extra olive oil to the pan between servings to make sure the fritters are golden brown and not sticky.
7. While the fritters are cooking, make the salsa by mixing all the ingredients in a small mixing bowl.
Season with sea salt and black pepper. To enjoy
Source: Jessica Sepel
Thousands who saw the easy recipe said they would definitely try it this weekend.
“This looks incredible, vegetarian deliciousness,” wrote one commenter.
‘LOVE. I’m definitely making this one, ‘added another.
Previously, the nutritionist behind a multi-million dollar vitamin empire offered a look at her daily diet (photo Jessica Sepel)
Earlier, the nutritionist behind a multi-million dollar vitamin empire offered a look at her daily diet and revealed why blueberries are the best superfood she’s taking in every day.
Jessica Sepel, of Sydney, leads JS Health – a multi-million dollar supplement and recipe brand known for its $ 45 ‘miracle’ vitamins that boost hair growth and promote good skin.
For breakfast, Jessica said she usually has a homemade smoothie filled with blueberries, homemade granola, cinnamon protein powder, and her own-brand probiotics.
She mixes all the ingredients together first, then serves the smoothie with desiccated coconut, sliced fruit or nuts and seeds if she wants a little crunch.
When she needs a snack for lunch, Jessica said she’ll usually enjoy a peanut butter bar from the healthy food company Raw Rev.
The bars contain just two grams of sugar and are also high in protein and fiber to keep you full until lunch.
Jessica said her working lunch is always the same – healthy seed crackers or bread topped with avocado, hummus, Brussels sprouts, chicken or tuna, tomatoes and arugula (photo)
“My five-minute work lunch for copying is always the same,” Jessica said.
‘Healthy seed crackers or bread topped with avocado, hummus, Brussels sprouts, chicken or tuna, tomatoes and arugula.’
Jessica said you can also sprinkle some goat cheese on it, as well as a chili mayonnaise.
She gets this in addition to water with lemon, herbal tea or vegetable juice.
Jessica said she’s a “ staunch advocate ” for an afternoon snack, and for her it’s either blueberries and raw almonds mixed together or Greek yogurt sprinkled with some blueberries.
“I’ve found an afternoon snack to be an effective way to overeat later in the evening and prevent sugar cravings,” Jessica said.
When it comes to dinner, the nutritionist usually enjoys something more nutritious and hot, like a Thai green chicken curry from her app and wild rice.
“I try to eat early because it helps me digest my food well before bed,” Jessica said earlier.
This means she should eat around 7pm so she has plenty of time to relax before going to her room.
If she’s still hungry after dinner, Jessica has a cup of peppermint tea and a few squares of 70 percent dark chocolate.