A top Australian nutritionist has shared the recipe for the “lazy dinner” she swears, and it’s quick and easy to make as well as healthy.
Sydney’s Jessica Sepel loves to prepare corn and zucchini fritters for dinner when she wants something nutritious and delicious, and she said they work so well for breakfast, lunch and dinner.
“This is your lazy dinner tonight ordered,” Jessica posted on Instagram.
The nutritionist’s recipe makes about eight fritters, or between two and three servings, meaning it’s also good to prepare meals for next week.
An Australian nutritionist has shared the recipe for the “lazy dinner” she swears (the corn and zucchini fritters pictured), 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 donuts, Jessica said you’ll need zucchini, sweet corn kernels, eggs, red onion, chives, paprika, lemon, almond flour, buckwheat flour, extra virgin olive oil and salt and pepper .
If you want to elevate the simple dish a bit more, you can also make a sauce that contains avocado, cherry tomatoes and lime juice.
Jessica said you will need about 20 minutes to make the dish, including preparation and cooking.
If you don’t have almond food, you can use regular wholemeal flour.
How to make zucchini and corn fritters
Make eight donuts, or 2-3 servings
INGREDIENTS
Jessica shared online the recipe for corn and zucchini fritters (pictured)
For donuts
* One zucchini, grated, about two cups
* ½ teaspoon sea salt
* Two corn cobs, removed the grains, about two cups
* Two eggs, beaten
* ½ red onion, diced
* An onion, finely chopped
* A teaspoon of sweet paprika
* ½ lime, grated or lemon
* ½ cup of almond food
* ½ cup of buckwheat flour or flour of your choice (spelled works well)
* Two tablespoons of extra virgin olive oil
For the sauce
* ½ avocado, diced
* Five cherry tomatoes, diced
* ½ lime, with juices
METHOD
1. Place the grated zucchini in a colander and sprinkle with ½ teaspoon of sea salt. Let stand 10 minutes.
2. Place half of the corn kernels in a large bowl with the eggs. Use a stick mixer to mix until smooth. You can also use a blender or food processor.
3. Add the onion, chives, sweet paprika, grated lime and remaining corn kernels to the bowl and stir. Season with sea salt and black pepper.
4. Use your hands to remove as much liquid as possible from the zucchini, then add the zucchini to the bowl with the almond flour and buckwheat. Stir to combine.
5. Heat two teaspoons of extra virgin olive oil in a non-stick skillet over medium heat. Use a 1/3 cup measuring spoon to measure even amounts of dough and cook the donuts in batches for 3-4 minutes on each side or until golden.
6. Add a little extra olive oil to the pan between batches to make sure the fritters are golden and don’t stick.
7. While the donuts are cooking, make the sauce by combining all the ingredients in a small bowl.
8. Season to taste with sea salt and black pepper. Enjoy
Source: Jessica Sepel
Thousands of people who saw the simple recipe said they would definitely try it this weekend.
“That sounds amazing, a vegetarian treat,” one commenter posted.
‘LOVE. I am definitely making them, ”added another.
Earlier, the nutritionist behind a multimillion-dollar vitamin empire offered a look at her daily diet (pictured by Jessica Sepel)
Earlier, the nutritionist behind a multi-million dollar vitamin empire took a look at her daily diet and revealed why blueberries are the most important superfood she makes sure she incorporates every day.
Jessica Sepel of Sydney runs JS Health, a multi-million dollar supplement and a recipe brand known for its $ 45 “miracle” vitamins that promote hair growth and promote good skin.
For breakfast, Jessica said she usually has a homemade smoothie stuffed with blueberries, homemade granola, cinnamon protein powder and probiotics from her own brand.
Start by combining all the ingredients and then serve the smoothie with dried coconut, sliced fruit or nuts and then if you want a little crunchy.
If you need a snack before lunch, Jessica said she will normally enjoy a peanut butter bar from the healthy food company Raw Rev.
With just two grams of sugar, the bars also contain a lot of protein and fiber to keep you full until lunch time.
Jessica said her work lunch is always the same: healthy seed cookies or avocado-covered bread, hummus, sprouts, chicken or tuna, tomatoes and rocket leaves (pictured)
“My five-minute working lunch to copy is always the same,” Jessica said.
“Crispy healthy seed bread or bread covered with avocado, hummus, sprouts, chicken or tuna, tomatoes and rocket leaves.”
Jessica said you can also make some goat cheese and chilli mayonnaise.
You will have this next to a water with lemon infusion, herbal tea or vegetable juice.
Jessica said she believed “firmly” in the afternoon snack and, for her, it’s blueberries and raw almonds mixed or Greek yogurt with some scattered blueberries.
“I 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 enjoys something more nutritious and warm, like a Thai green chicken curry from its application and wild rice.
“I try to eat dinner early as it helps me digest food properly before going to bed,” Jessica said earlier.
That means eating around seven in the afternoon, so you have plenty of time to relax before you leave for your room.
If she’s still hungry after dinner, Jessica will have a cup of mint tea and a couple of squares of 70% dark chocolate.