A leading Australian nutritionist shared the ‘lazy dinner’ recipe she trusts, and it’s quick and easy to make, as well as healthy.
Jessica Sepel, from Sydney, loves making corn and zucchini dumplings 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,’ Jessica posted on Instagram.
The nutritionist’s recipe yields about eight fried dumplings, or between two and three servings, which means that it is also good to prepare the meal for the week that begins.
A leading Australian nutritionist shared the ‘lazy dinner’ recipe she trusts (the corn and zucchini fritters in the photo), and is quick and easy to make, as well as healthy
Jessica Sepel (photo), from Sydney, loves making corn and zucchini fritters for dinner when she wants something nutritious and delicious
To make the fried dumplings, Jessica said that you will need zucchini, grains of sweet corn, 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 little more, you can also make an avocado sauce, cherry tomatoes and lemon juice.
Jessica said that you will need about 20 minutes to make the dish, including preparation and cooking.
If you don’t have almond flour, you can use regular whole wheat flour.
How to Make Zucchinis and Corn Dumplings
Makes eight fried dumplings, or 2-3 servings
INGREDIENTS
Jessica shared the recipe for corn and zucchini dumplings (photo) online
For the dumplings
* One grated zucchini, approximately two cups
* ½ teaspoon of sea salt
* Two ears of corn, grains removed, approximately two cups
* Two beaten eggs
* ½ red onion, cut into cubes
* A bunch of green onions, finely chopped
* One teaspoon of sweet paprika
* ½ lime, zested or lemon
* ½ cup almond flour
* ½ cup of buckwheat flour or flour of your choice (spelled works well!)
* Two tablespoons of extra virgin olive oil
For the parsley
* ½ diced avocado
* Five cherry tomatoes, chopped
* ½ lemon, juice
METHOD
1. Place the grated zucchini in a colander and sprinkle with ½ teaspoon of sea salt. Let stand for 10 minutes.
2. Place half of the corn kernels in a large bowl with the eggs. Use a blender to beat until smooth. You can also use a blender or food processor.
3. Add the onion, chives, sweet paprika, lemon zest and the rest of the corn kernels to the bowl and stir. Season with sea salt and pepper.
4. Use your hands to squeeze as much liquid out of the zucchini as possible, then add the zucchini to the bowl with the almond flour and buckwheat flour. Stir to combine.
5. Heat two teaspoons of extra virgin olive oil in a nonstick skillet over medium heat. Use a 1/3 cup measure to measure uniform amounts of dough and cook the dumplings in batches for 3-4 minutes on each side, or until golden brown.
6. Add a little extra oil to the pan between batches to ensure the cookies are golden brown and do not stick together.
7. While the dumplings are cooking, prepare 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 who saw the simple recipe said they would definitely try it this weekend.
“This looks incredible, a vegetarian delight,” posted a commentator.
‘LOVE. I’m definitely doing it, ‘added another.
Previously, the nutritionist behind a multi-million dollar vitamin empire took a look at her daily diet (photo by Jessica Sepel)
Previously, the nutritionist behind a multi-million dollar vitamin empire took a look at her daily diet and revealed why blueberries are the main superfood she makes sure to incorporate every day.
Jessica Sepel of Sydney runs JS Health – a multi-million dollar supplement and prescription brand known for its $ 45 ‘miracle’ vitamins that stimulate hair growth and promote good skin.
For breakfast, Jessica said she usually has a homemade smoothie full of blueberries, homemade granola, cinnamon powdered protein and probiotics of her own brand.
She mixes all the ingredients first and then serves the smoothie with dehydrated coconut, sliced fruit or nuts and seeds, if you want a little bit more crunchy.
If she needs a snack before lunch, Jessica said she will usually taste a bar of peanut butter from the health food company Raw Rev.
With just two grams of sugar, the bars also contain lots of protein and fiber to keep you full until lunchtime.
Jessica said that her work lunch is always the same – healthy seed cookies or bread topped with avocado, hummus, cabbage, chicken or tuna, tomatoes and arugula leaves (photo)
“My five-minute working lunch to copy is always the same,” said Jessica.
‘Healthy seed crackers or bread topped with avocado, hummus, cabbage, chicken or tuna, tomatoes and arugula leaves.’
Jessica said you can also put some goat cheese in there, in addition to pepper mayonnaise.
She will take this with lemon water, herbal tea or vegetable juice.
Jessica said she “firmly believes” in having an afternoon snack and, for her, it’s mixed blueberries and raw almonds or Greek yogurt with some sprinkled blueberries.
“I found that the afternoon snack is an effective way to avoid overeating and eating sugar later in the evening,” said Jessica.
When it comes to dinner, the nutritionist usually likes something a little more nutritious and hot, like a chicken with Thai green curry from her app and wild rice.
“I try to eat dinner early as it helps me to digest my food properly before bed,” said Jessica earlier.
That means eating around 7pm, so she has plenty of time to relax before going to her room.
If she is still hungry after dinner, Jessica will have a cup of mint tea and a few squares of 70 percent dark chocolate.