Nutritionist Jessica Sepel shares ‘lazy’ dinner where she swears by corn and zucchini fritters

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An Australian nutritionist has shared the recipe for ‘lazy dinner’ she swears by, and it’s quick and easy to make, plus it’s healthy.

Jessica Sepel, from Sydney, likes to make corn and zucchini fritters for dinner when she wants something nourishing and tasty – and she said they work just as well for breakfast, lunch, and dinner.

“This has arranged your lazy dinner tonight,” Jessica went on to write 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 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

An Australian nutritionist 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

Jessica Sepel (pictured), from Sydney, likes to make corn and zucchini fritters for dinner when she wants something nourishing and delicious

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

Jessica shared the recipe for the corn and zucchini fritters (photo) online

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

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’ll make this one for sure, ”added another.

Previously, the nutritionist behind a multi-million dollar vitamin empire offered a glimpse into her daily diet (photo Jessica Sepel)

Previously, the nutritionist behind a multi-million dollar vitamin empire offered a glimpse into her daily diet (photo Jessica Sepel)

Previously, the nutritionist behind a multi-million dollar vitamin empire offered a glimpse into 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 incorporates into every day.

Jessica Sepel, of Sydney, runs JS Health – a multi-million dollar supplement and prescription 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 and then serves the smoothie with desiccated coconut, sliced ​​fruit or nuts and seeds if she wants a little bit of 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)

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)

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 “firm believer” of 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 properly before going to 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.

What’s a typical day on Jessica’s plate?

* BREAKFAST: Homemade smoothie filled with blueberries, homemade granola, cinnamon protein powder and probiotics from the JS Health range.

* MORNING SNACK: Peanut butter bar.

* LUNCH: Healthy seed crackers or bread topped with avocado, hummus, Brussels sprouts, chicken or tuna, tomatoes and arugula. Top with goat cheese and chili mayonnaise.

* SNACK: Blueberries and raw almonds or blueberries and Greek yogurt.

* SUPPER: Thai green chicken curry with wild rice.

* BUTTON: Peppermint tea and a few squares of 70 percent dark chocolate.