A top Australian nutritionist has shared the ‘lazy dinner’ recipe she swears by, and it’s quick and easy to make as well as healthy.
Jessica Sepel, from Sydney, loves to make corn and zucchini fritters for dinner when she wants something nutritious and delicious – and she said they work just as well for breakfast, lunch and dinner.
‘This is your lazy dinner tonight sorted,’ Jessica posted on Instagram.
The nutritionist’s recipe makes around eight fritters, or between two and three servings, which means that it is also good to prepare meals for the week ahead.
A top Australian nutritionist has shared the ‘lazy dinner’ recipe she swears by (corn and zucchini fritters in the picture), and it’s quick and easy to make as well as healthy
Jessica Sepel (pictured), from Sydney, loves to make corn and zucchini fritters for dinner when she wants something nutritious and delicious
To make the fritters, Jessica said you need a courgette, sweet corn kernels, eggs, red onion, chives, peppers, lemon, almond flour, buckwheat flour, extra virgin olive oil and salt and pepper.
If you want to raise the simple dish a little longer, you can also make a salsa consisting of avocado, cherry tomatoes and lime juice.
Jessica said you need about 20 minutes to make the dish, including preparation and cooking.
If you do not have almond flour, you can use regular whole grain flour.
How to make courgette and corn fritters
Makes eight fritters, or 2-3 servings
Jessica shared the recipe for corn and zucchini fritters (pictured) online
* One courgette, grated, about two cups
* ½ ts sea salt
* Two corn cobs, kernels removed, about two cups
* Two eggs, whisk
* ½ red onion, diced
* A bunch of chives, finely chopped
* A teaspoon of sweet peppers
* Ime lime, zested or lemon
* ½ cup almond flour
* ½ cup buckwheat flour, or flour of your choice (spelled works well!)
* Two tablespoons extra virgin olive oil
For the salsa
* ½ avocado, cube-shaped
* Five cherry tomatoes, diced
* ½ lime, juice
1. Place grated zucchini in a colander and sprinkle with ½ ts sea salt. Let it sit for 10 minutes.
2. Place half of the corn kernels in a large mixing bowl with the eggs. Use a hand mixer to mix until smooth. You can also use a blender or food processor.
3. Add onions, chives, sweet peppers, lime peel and remaining corn kernels to the bowl and stir. Season with sea salt and black pepper.
Use your hands to squeeze as much liquid out of the squash as possible, then add the courgette to the mixing bowl with the almond flour and buckwheat flour. Stir to combine.
5. Heat two teaspoons of extra virgin olive oil in a frying pan that does not stick to medium heat. Use a 1/3 cup measuring spoon to measure out even amounts of batter and cook fritters in portions for 3-4 minutes on each side, or until golden.
6. Add a little extra olive oil to the pan between the batches to ensure that the fritters are golden and do not stick.
7. While the fritters are cooking, make the salsa by combining all the ingredients in a small mixing bowl.
Season to taste with sea salt and black pepper. New
Source: Jessica Sepel
Thousands who saw the simple recipe said they would definitely try it this weekend.
‘This looks amazing, vegetarian delicacy,’ said one commentator.
‘LOVE. I definitely make these, add another.
Earlier, the nutritionist behind a multi-million dollar vitamin empire offered a look at her daily diet (Jessica Sepel in the photo)
Earlier, the nutritionist behind a multi-million dollar vitamin empire offered a look at her daily diet, revealing why blueberries are the best superfood she makes sure she eats every day.
Jessica Sepel, from Sydney, runs JS Health – a multi-million dollar supplement and recipe brand, known for $ 45 miracle vitamins that stimulate 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 probiotics from her own brand.
She mixes all the ingredients together first, and then serves the smoothie with dried coconut, sliced fruit or nuts and seeds if she wants some crunch.
If she needs a bite to eat before lunch, Jessica said she would usually enjoy a peanut spread from the healthy food company Raw Rev.
With just two grams of sugar, the bars also have plenty of protein and fiber to keep you full at lunchtime.
Jessica said her work lunch is always the same – healthy seed cakes or bread topped with avocado, hummus, sprouts, chicken or tuna, tomatoes and rocket leaves (pictured)
“My five-minute work lunch to copy is always the same,” Jessica said.
‘Healthy seed cakes or bread topped with avocado, hummus, sprouts, chicken or tuna, tomatoes and rocket leaves.’
Jessica said you can also drip some goat cheese there, as well as a chili mayonnaise.
She wants this along with lemon infused water, herbal tea or vegetable juice.
Jessica said she is a firm believer in having an afternoon snack, and for her it is either blueberries and raw almonds mixed together or Greek yogurt with some blueberries sprinkled through it.
“I have found an afternoon snack as an effective way to prevent overeating and sugar cravings later in the evening,” Jessica said.
When it comes to dinner, the nutritionist usually likes something more nutritious and hot, like a Thai green chicken curry from her app and wild rice.
‘I try to eat an early dinner, as it helps me digest my food properly before I go to bed,’ Jessica said earlier.
This means eating around 7pm, so she has plenty of time to relax before heading to her room.
If she’s still hungry after dinner, Jessica will take a cup of peppermint tea and a couple of squares of 70 percent dark chocolate.
What’s a typical day on Jessica’s record?
* BREAKFAST: Homemade smoothie filled with blueberries, homemade granola, cinnamon protein powder and probiotics from the JS Health series.
* BREAKFAST: Peanut butter.
* LUNCH: Healthy seed biscuits or bread topped with avocado, hummus, sprouts, chicken or tuna, tomatoes and rocket leaves. Top with goat cheese and chili mayonnaise.
* AFTERNOON SNACK: Blueberries and raw almonds or blueberries and Greek yogurt.
* DINNER: Thai green chicken curry with wild rice.
* DESSERT: Peppermint and a couple of squares of 70 percent dark chocolate.