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Hey, I'm Leah!

I'm a self-taught cook, best-selling author and founder of The BARE Guide. After years of dieting and a number of health issues, I fell in love with cooking for myself and really discovered my love for food and a healthy, yet balanced lifestyle. I believe we should all ditch the diets and eat through an abundance of balanced and delicious foods. I’m here to help support and empower women across the globe, begin their health journey and quit dieting for good.

recipes

Red Curry Fish Cakes with Noodle Salad

Red Curry Fish Cakes with Noodle Salad

I love these style of meals! Fresh, colourful, flavoursome and just DELICIOUS!  Serves 4Prep Time: 10 minutesCook time: 10 minutes Ingredients: Fish Cakes:450g firm boneless white fish (ling, snapper, flathead)1 egg5-7 string beans, sliced thinly 1 Tbsp. Fresh ginger, grated1 Garlic clove, crushed 2 Tbsp. Red curry paste 1 small red chilli, deseeded and chopped1 small handful of coriander 1/2 Lime, Juiced1 Spring onion stalk, sliced thinly 1 Tbsp. Fish saucePinch of Salt & Pepper Noodle salad: 100g vermicelli noodles, uncooked1 carrots, peeled in ribbions 1 cup of purple cabbage, shredded1 cucumber, peeled in ribbions 1/2 red capsicum, sliced thinly 5 mint leaves, roughly chopped5/6 coriander sprigs, roughly chopped  Dressing: 1 tbsp. Sesame oil1 tbsp lime, juiced1 tbsp. Fish sauce 2 tbsp. Soy sauce  Directions:  Ensure to de-bone the fish, you don't want any bones in the fish cakes! In a large blender, add the all the ingredients under "fish cakes" and blend until all combined and its almost like a chunky paste. Cook noodles according to packet instructions. Drain well. Add carrots, cabbage, cucumber, coriander, mint, capsicum and cooked noodles into a large mixing bowl and mix throughly. Taking 2 tbsp of the fish mixture at a time, form small patties. On a large frying pan, splash a small amount of olive oil and cook each patty for 2 minutes on each side, or until completely cooked through. Dress the salad mixture with all ingredients under "dressing". Divide the salad mixture between 3-4 plates and add 2-3 fish cakes each.Tip: Avoid dressing the salad as it can become soggy! Save the dressing until you're about to eat :)  I hope you absolutely love this - It's honestly one of my favourite meals to prep because they last for 3 days in the fridge! If you love this, Please come let me know over on Instagram or Facebook! Love, Leah x 
Avocado mousse

Avocado mousse

This is something that I've been meaning to make forever, but was always skeptical on how avocado could turn into a delicious mousse...but I have been proven VERY WRONG!!! It's seriously the most delicious thing ever and doesn't taste a THING like avocado.  Serves: 3-4Prep time: 2 minutes Blend time: 1 minuteIngredients: 2 Avocados, skin and pip removed150g dark chocolate (or regular choc) 2 tsp coconut oil, melted 1 tbsp maple syrup 1/2 tsp vanilla essence 1/2 tsp cacao powder 2-3 tbsp water (or more depending if your blender needs it!)  Directions:  Melt chocolate in the microwave or the stove.  Add ALL ingredients into a blender and blend until a smooth consistency.  EAT! This is super rich, so I would serve with some yoghurt (or ice-cream!) and fresh berries. 
3 Ingredient Chocolate Banana Truffles

3 Ingredient Chocolate Banana Truffles

This 3 ingredient chocolate recipe with banana & peanut butter is soooo tasty & delicious! It's the perfect quick & easy no bake dessert for when you're craving chocolate but still want something healthy. PLUS, it's vegan & an amazing simple snack idea for kids to cook & enjoy so you can guarantee everyone will love them! Don't be surprised if they don't last long.   Makes: 10-12 Truffles   Prep Time: 5 Minutes   Cook Time: 10 Minutes Ingredients:  100g Dark Chocolate 2 Bananas 3 Tbsp Peanut butter  Method: Melt your dark chocolate on the stove. Chop your banana into thick slices. Get a slice of banana, spread some peanut butter on the top and then put another slice of banana on top to make a banana peanut butter bite- so it creates a sandwich.  Using two spoons gently dip the banana and peanut butter in to the melted chocolate and coat it until it is completely covered.  Once you've coated all the banana and peanut butter bites in chocolate, put them in the fridge to set for 5 minutes! Enjoy! Tip: You can use any fruit you like! Strawberries, dates, apples - it's completely up to you! Get creative.
Honey Mustard Chicken Bowls

Honey Mustard Chicken Bowls

If you want to know how to make easy honey mustard chicken then look no further! I absolutely LOVE serving chicken breast with honey mustard sauce, broccoli and rice. It's so quick and healthy and the perfect dinner for two or the whole family! Your kids are going to love it. Serves: 2-3 Prep time: 10 minutes Cook Time: 20 minutesIngredients: Chicken:2 large chicken breasts, sliced in half horizontally 2 tbsp whole grain mustard 4 tbsp djion mustard 3 tbsp honey Pinch of chilli flakes Salt and PEpper  Rice:1/2 cup basmati rice, uncooked & washed 1 & 1/4 cup of chicken stock1 small brown onion1 tbsp butter1 tsp. sesame seeds (optional) 1 tbsp fresh coriander (optional)  Broccoli: 1 small head of broccoli Salt and pepper, to taste  Directions:  Add honey, Dijon mustard, chilli flakes, salt and pepper in a bowl and mix well. reserve 1 tbsp of the mixture and set aside. Pour the remaining mixture over the chicken and leave to marinate for 20 minutes.  In a small pot (with a lid) heat butter over a medium heat. Once melted, add the brown onion and cook for 2-3 minutes.  Add washed rice to the pot and stir. Add chicken stock into the pot and stir around. place lid on top and bring to a boil. Once boiling, turn the heat down to low and put a 12 minute timer on. Leave to cook.  In a small pan, heat a small amount of olive oil and add broccoli florets. Cook for 3-6 minutes and sprinkle with salt and pepper.   Remove broccoli from the pan and begin to cook the chicken breasts. Cook for 3-5 minutes on the pan (each side) or until cooked to your liking. Slice the chicken into strips.  Serve with rice, broccoli and a drizzle of the mustard mixture that you set aside earlier. 
Easy Cheesy Broccolini

Easy Cheesy Broccolini

This quick & easy cheesy broccolini recipe is super delicious! It's the perfect healthy side to any lunch or dinner. Simply, sprinkle your broccolini with parmesan, paprika & breadcrumb & bake it in the oven. Done! Whether you're cooking for two, kids or the whole family, everyone is going to love this vegetarian dish. Serves: 3-4 Prep time: 5 minutesCook time: 15 minutes  Ingredients: 10 Broccolini stalks 1 garlic clove, crushed 2 tbsp olive oil Pinch of Salt & Pepper 2 tbsp cup pecorino cheese Parmesan & breadcrumb sprinkle ¼ cup Parmesan/pecorino ½ cup Panko bread crumbs ½ tsp Paprika Pinch of salt & pepper Directions:1. Pre-heat oven to 180 degrees Celsius.2. In a large mixing bowl, add trimmed broccolini, garlic, olive oil, salt, pepper andpecorino and mix well. Make sure the broccolini is fully seasoned.3. On a lined baking tray, lay the broccolini flat and spread out.4. In a small mixing bowl, mix together the parmesan, breadcrumbs, paprika, salt and pepper.5. Sprinkle the entire mixture over the broccolini.6. Place the tray into the oven and cook for 15 minutes. You want the broccolini tohave a slight crunch, so careful not to overcook!7. Serve with a big squeeze of lemon and more cheese!
Chicken and Mushroom Pie

Chicken and Mushroom Pie

This Easy Chicken and Mushroom Pie is my new favourite! So quick, simple and healthy but super delicious. Plus, it's a super cheap dinner idea and great way to use up leftover roast chicken. This is a great recipe for the kids and the whole family you enjoy. You'll be loving every single bite! Serves: 2Prep Time: 8 minutesCooking Time: 25 minutes  Ingredients:2 cups rotisserie chicken, shredded 5- 6 button mushrooms, halved if large½ tsp thyme leaves2 Tbsp chives, chopped1/3 cup mascarpone cheese1/3 cup chicken stockSea salt and pepper to taste1 sheet puff pastry sheet, thawed1 tsp corn flour1 egg, whisked1 tsp sesame seeds  Directions:  Preheat the oven to 180C. Combine the chicken, mushrooms, thyme, chives, salt and pepper in a mixing bowl. Stir the mascarpone, stock and cornflour together, pour over the chicken mix. Cut pastry 1cm larger than your pie dish. Fill the pie dish with chicken mixture. Brush the rim with egg and top with pastry. Press the edges down to seal. Brush the pastry with more egg, sprinkle with sea salt and sesame seeds. Place in the oven for 25 minutes until the pastry is puffed and golden. 

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