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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

Banana and blueberry bread

Banana and blueberry bread

How I N C R E D I B L E is this!!?! This is the PERFECT snack for that mid morning hunger OR to cure that 3:30-itis! Bake, let cool, wrap each piece individually and keep in the fridge so you can GRAB and GO in the mornings!  Recipe: 1 Cup Almond Meal3 Very Ripe Bananas, Mashed1⁄4 Cup Coconut flour1⁄4 Cup Raw Honey1-Cup Fresh blueberries 3 Eggs1 tsp baking powder Pinch Of CinnamonDirections:Pre-heat oven to 180 degrees celsiusPlace all ingredients in a bowl together except the berries!Use a spoon to combine all ingredients together. Once the mixture is thick in consistency, fold the berries in with a spoon. Pour into a pre lined cake tin and bake in the oven for 25-30 minutes, or until brown.Using a skewer, poke it deep into the cake; if it comes out clean, it’s ready!*If vegan - 1/3 cup of apple sauce can replace 1 egg in any baking recipe!Replace honey with rice malt syrup. Make that switch if needed!
Zucchini Bolognese Boats

Zucchini Bolognese Boats

Needing a new zucchini recipe?This one is SO delicious! Light, hearty and super healthy!  Serves 4Ingredients: 6 whole zucchinis, cut lengthways 1 large brown onion, diced 2 large garlic cloves, crushed 1 small red chilli, finely sliced 4 mushrooms, sliced 500g lean beef mince 800g can of diced tomatoes 2 tbsp tomato paste Salt and pepper to taste 1 tbsp dried oregano1 tsp mustard powder 3 tbsp parmesan cheese, grated Directions:  Pre-heat oven to 200 degrees celsius.  Slice the zucchini lengthways and scrape out the middle using a small spoon, keeping a small edging around the zucchini. Keep the insides! In a deep pot, heat olive oil over a medium to high heat. Add onion, garlic, chilli to the hot pot until onion becomes translucent, around 3-4 minutes. Add zucchini insides and mushroom and cook until all water evaporates from the bottom of the pot, around 6-8 minutes. Add mince and use your stirring utensil to break apart the mince into small pieces. Cook until mince is browned and all water have evaporated from the bottom of the pot. Add tomato paste and canned tomato and continue to stir. Add mustard powder, salt, oregano, pepper and stir. Add grated cheese to the pot and continue to stir. Cover with a lid and leave sauce to simmer for a further 5-10 minutes, continuously stirring. Spoon the bolognese sauce into the zucchini boats and top with extra parmesan cheese.  Place into the oven for 40 minutes or until cooked well.  Eat! 
Quick Chicken Noodle Soup

Quick Chicken Noodle Soup

Are you needing a winter warmer? Or have a cold that needs soothing? This soup is going to be your JAM! Ingredients: 1 whole leek, sliced thinly1 small brown onion, diced finely2 small carrots, sliced in rounds 3 celery stalks, sliced thinly 1-2 garlic cloves, crushed 3 tbsp parsley, chopped finely 1 tbsp chives, chopped finely 3 cups of rotisserie chicken, shredded 2 bay leaves 1 tbsp dried oregano 2.5L chicken stock 1 lemon, juiced 200g egg noddle pasta (thin) Olive oil, for cooking Directions:  In a deep pot, heat olive oil over a medium to high heat.  Add leek, brown onion, garlic, celery, parsley, chives and carrot into the pot and cook for 5 minutes, or until they have lightly softened.  Add chicken stock, bay leaves, oregano and lemon juice into the pot and cook for 15 minutes to enhance flavour. Add the pasta noodles to the pot and cook for 5 minutes. Place shredded chicken into the pot and continue cooking the noodles until ready.  Add lemon juice and serve!   
Chicken Drumstick Tray Bake

Chicken Drumstick Tray Bake

 EASY PEASY DINNER! All you have to do is marinate, and throw into the oven! Who does'nt like an easy dinner like that!  Serves: 4-6 Ingredients: 1kg Chicken drumsticks (or around 12 drumsticks)1 tbsp Salt        1 tsp pepper1.5 tbsp dried oregano2 tsp smokey paprika2 tbsp lemon juice2 garlic cloves, crushed2 tbsp olive oil1 large broccoli head, sliced into florrets 10 baby potatoes, halved 2 large red onions, quartered  Directions: Preheat oven to 180 degrees. Line a baking tray with baking paper. Add chicken to a large bowl, and mix with salt, pepper, oregano, paprika, lemon, garlic and 1 tbsp of olive oil. In another small bowl, add red onion, potatoes and broccoli and season with the remaining olive oil, salt and pepper. Set aside.  Place into the oven for 50 minutes. After 25 minutes has passed, add the potato, broccoli and onion mix to the tray and place back into the oven for the remaining 25 minutes.  For a little bit of crunch and colour, Place under the grill for 5-10 minutes.
Chicken Yiros

Chicken Yiros

Serves: 4Cook time: 15 minutes Prep Time: 10 minutesIngredients:500g Chicken breast, cut into strips1 tbsp dried oregano1 tsp salt1/2 tsp pepper1 tbsp olive oil1-2 garlic cloves, crushed 4 Pita breads2 medium sized tomatoes1 brown onion, sliced thinly2 cups iceberg lettuce, sliced 2 tbsp greek seasoning 4 tbsp tzatziki (click the link for an amazing tzatziki recipe! Spray oil, for pita  Directions: In a large mixing bowl, add chicken breast strips, dried oregano, salt, pepper, brown onion and olive oil. Mix well.  Make the Tzatziki!  On a large non stick pan, heat a splash of olive oil and heat over medium to high heat. Add chicken in batches and cook until lightly golden and cooked through.  Spray pita with spray oil. Heat another non-stick pan over medium to high heat and lay one side of the pita. On the uncooked side, sprinkle a little greek seasoning. Cook for 1-2 minutes on each side or until a light golden colour. Repeat with all pita breads.  Build your Yiros! On a sheet of al foil, lay the cooked pita bread down and spoon tzatziki on. Add chicken, tomato and lettuce on top of the chicken and roll up, enclosing the edges as you go.  Eat!   
Spicy Roast Chicken

Spicy Roast Chicken

Serves 4 Cook time: 2 hours Prep time: 15 minutes Ingredients:1.5 - 2kg whole chicken, raw 2 spring onion stalks, sliced thinly 10 basil leaves, chopped finely 2 thyme sprigs, chopped finely 3 tbsp tomato paste2 large garlic cloves, crushed1/2 lime, juiced1 tsp paprika1/4 tsp cayenne pepper1 tsp salt1/2 tsp pepper 1 tsp dried coriander 2 tbsp olive oil Added veggies (optional) 2 white potatoes, cut into wedges2 carrots, quartered 2 brown onions, quartered  Directions: Pre-heat oven to 200 degrees celsius In a mixing bowl, add the spring onion, thyme, basil, tomato paste garlic cloves, lime juice, paprika, cayenne pepper, salt, pepper, dried coriander and olive oil and mix well. At the tip of the chicken breast, lift up the skin and seperate from the breast (without tearing!), Pull gently to seperate. Divide the mixture into three and place one third down one half of the breast, and then repeat down the other half. Use the last third of the mixture and rub all over the chicken. With a generous hand, sprinkle salt ALL over the chicken. Using a piece of twine, tie a knot around the legs, and bring the remaining twine through the thigh fillet and then turn the chicken over. Tie a knot around the back to keep it in place.  Place into a nonstick baking tray and into the oven for 1 hour.  Remove after the hour and throw in the veggies with a little splash of olive olive oillace 1 half of the lemon inside the chicken cavity, and the other just loose in the tray.  Serve!  Tip: Every 30 minutes, remove from oven and using a spoon, spoon the pan juices over the top for 1 minute. This keeps it super juicy! 

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