Nutritionist shares her delicious Easter egg nest recipe

Nutritionist shares her delicious Easter egg nest recipe – and it is perfect to make with the kids this long weekend

  •  An Australian nutritionist has shown off her recipe for Easter egg nests
  •  Jessica Sebel’s nests come in two flavours, chocolate and peanut butter
  •  The nutritionist then adds two or three speckled Easter eggs on top

A top Australian nutritionist has revealed how to make the most delicious Easter egg nests this weekend – and her recipe is super easy to follow.

Jessica Sepel, from Sydney, made chocolate and peanut butter flavoured egg nests in the lead-up to the long weekend – and shared her recipe with adoring fans.

The nests each hold three eggs of the builder’s choice and take 45 minutes to set in the fridge once they have been put together.

A top Australian nutritionist has revealed how to make the most delicious Easter egg nests this weekend – and her recipe is super easy to follow

Jessica Sepel, from Sydney, made chocolate and peanut butter flavoured egg nests in the lead-up to the long weekend – and shared her recipe with adoring fans

Most of the ingredients, including peanut butter, coconut oil, coconut and maple syrup are already a pantry staple for most home cooks.

So her fans wasted no time when it came to trying them out.

‘My boys made these yesterday. Delicious and fun to make,’ one mum commented on the nutritionist’s video. 

The two flavour variations help to cater for people with dietary requirements and add contrast to the finished plate but they are both made in the same way.

The nutritionist simply whisks the wet ingredients together before adding the rice puffs and shredded coconut.

She then builds the nests by spooning some of the mixture onto a baking tray covered with baking paper.

She uses a teaspoon to make an indentation in the centre of each mound to make it look like a nest.

She then places the Easter eggs inside.

The nutritionist simply whisks the wet ingredients together before adding the rice puffs and shredded coconut


Jessica makes two flavours of the nests, chocolate crackle and peanut butter. She places both on the same tray to make for a visually appealing finish

Jessica’s video was liked more than 1,300 times in the first few hours after she posted it on Thursday.

The beautifully decorated bundles looked so good many people wondered if they would make nice gifts for family.

‘We could wrap these in cellophane and bring them on the weekend,’ one woman said.

This isn’t the first time one of the nutritionist’s recipes has ‘taken off’ on social media.

How can I make these nests at home? 

PEANUT BUTTER

INGREDIENTS

 3 tbsp coconut oil, melted

¼ cup smooth peanut butter

3 tbsp maple syrup 

Easter eggs of choice 

1 tsp vanilla extract

½ cup brown rice puffs

1 cup shredded coconut 

Salt to taste 

CHOCOLATE CRACKLE 

INGREDIENTS 

¼ cup coconut oil, melted

3 tbsp maple syrup

2 tbsp raw cacao powder 

Salt to taste 

1 tsp cinnamon

½ cup brown rice puffs

1 cup shredded coconut

Easter eggs of choice

 METHOD (it is the same for both versions)

1. Whisk together the wet ingredients. Then stir through the brown rice puffs and shredded coconut. Season with a pinch of sea salt.

2. Spoon the mixture onto a lined baking tray in small mounds, using approximately 2-3 tablespoons per ‘nest’. Use a teaspoon to make small indents in the centre to create the ‘nest’ shape for the eggs to sit in. Place 2-3 Easter eggs in the centre of each nest.

3. Transfer the tray to the fridge to set for a minimum of 45 minutes. They can also be set in the freezer.

4. Remove from the fridge once set and serve.

5. Any leftovers can be kept stored in the fridge for 3-4 days or the freezer for up to 1 month.

Source: Jessica Sepel 

She recently shared a recipe for her ‘go-to lazy dinner’, zucchini fritters.

She said she 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. 

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.

Jessica 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

She said she 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 

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.

The nutritionist behind a multi-million-dollar vitamins empire previously revealed blueberries are the top superfood she makes sure she incorporates into each and every day.

Jessica 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.    

How to make the zucchini and corn fritters 

Makes eight fritters, or 2-3 servings

INGREDIENTS 

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

METHOD

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 

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