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, meaning it’s also good to meal prep for the week ahead.
A top Australian nutritionist has shared the ‘lazy dinner’ recipe she swears by (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 fritters, Jessica said you’ll need a zucchini, sweetcorn kernels, eggs, red onion, chives, paprika, lemon, almond meal, 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 comprising avocado, cherry tomatoes and lime juice.
Jessica said you’ll need around 20 minutes to make the dish, including preparation and cooking.
If you don’t have almond meal, you can use regular wholemeal flour.
How to make the zucchini and corn fritters
Makes eight fritters, or 2-3 servings
Jessica shared the recipe for the corn and zucchini fritters (pictured) online
For the fritters
* One zucchini, grated, approximately two cups
* ½ tsp sea salt
* Two corn cobs, kernels removed, approximately two cups
* Two eggs, whisked
* ½ red onion, diced
* One bunch chives, finely chopped
* One teaspoon sweet paprika
* ½ lime, zested, or lemon
* ½ cup almond meal
* ½ cup buckwheat flour, or flour of choice (spelt works well!)
* Two tablespoons extra Virgin olive oil
For the salsa
* ½ avocado, cubed
* Five cherry tomatoes, diced
* ½ lime, juiced
1. Place the grated zucchini in a colander and sprinkle with ½ tsp sea salt. Leave to sit for 10 minutes.
2. Place half of 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 paprika, lime zest and remaining corn kernels to the bowl and stir. Season with sea salt and black pepper.
4. Use your hands to squeeze as much liquid out of the zucchini as possible, then add the zucchini to the mixing bowl with the almond meal and buckwheat flour. Stir to combine.
5. Heat two teaspoons of extra Virgin olive oil in a non-stick fry pan over a medium heat. Use a 1/3 cup measuring scoop to measure out even amounts of batter and cook the fritters 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 ensure the fritters are golden and don’t stick.
7. Whilst the fritters are cooking, make the salsa by combining all of the ingredients in a small mixing bowl.
8. Season to taste with sea salt and black pepper. Enjoy
Source: Jessica Sepel
Thousands who saw the simple recipe said they would definitely be trying it this weekend.
‘This looks incredible, vegetarian deliciousness,’ one commenter posted.
‘LOVE. I am definitely making these,’ another added.
Previously, the nutritionist behind a multi-million-dollar vitamins empire offered a look at her daily diet (Jessica Sepel pictured)
Previously, the nutritionist behind a multi-million-dollar vitamins empire offered a look at her daily diet, and revealed why blueberries are the top superfood she makes sure she incorporates into each and every day.
Jessica Sepel, from Sydney, runs JS Health – a multi-million dollar supplement and recipe brand known for its $45 ‘miracle’ vitamins that encourage hair growth and promote good skin.
For breakfast, Jessica said she typically has a homemade smoothie filled with blueberries, homemade granola, cinnamon protein powder and probiotics from her own brand.
She blends all of the ingredients together first thing and then serves the smoothie with desiccated coconut, sliced fruit or nuts and seeds if she wants a little bit of crunch.
If she needs a snack before lunch, Jessica said she’ll usually enjoy a peanut butter bar from the healthy food company Raw Rev.
Containing just two grams of sugar, the bars also boasts plenty of protein and fibre to keep you full until lunchtime.
Jessica said her working lunch is always the same – healthy seed crackers or bread topped with avocado, hummus, sprouts, chicken or tuna, tomatoes and rocket leaves (pictured)
‘My five minute working lunch to copy is always the same,’ Jessica said.
‘Healthy seed crackers or bread topped with avocado, hummus, sprouts, chicken or tuna, tomatoes and rocket leaves.’
Jessica said you can also drizzle some goat’s cheese on there, as well as a chilli mayonnaise.
She will have this alongside a lemon-infused water, herbal tea or vegetable juice.
Jessica said she is a ‘firm believer’ in having an afternoon snack, and for her, it’s either blueberries and raw almonds mixed together or Greek yoghurt with some blueberries sprinkled through it.
‘I’ve found an afternoon snack to be an effective way to prevent overeating and sugar cravings later in the evening,’ Jessica said.
When it comes to dinner, the nutritionist typically enjoys something a bit more nourishing and warm, like a Thai green chicken curry from her app and wild rice.
‘I try to eat an early dinner as it helps me to digest my food properly before bed,’ Jessica said previously.
This means eating at around 7pm, so she has plenty of time to relax before heading off to her room.
If she is still hungry after dinner, Jessica will have a cup of peppermint tea and a couple of squares of 70 per cent dark chocolate.
What is 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, sprouts, chicken or tuna, tomatoes and rocket leaves. Top with goat’s cheese and chilli mayonnaise.
* AFTERNOON SNACK: Blueberries and raw almonds or blueberries and Greek yoghurt.
* DINNER: Thai green chicken curry with wild rice.
* DESSERT: Peppermint tea and a couple of squares of 70 per cent dark chocolate.