Recipes | Leah Itsines

Hey you guys, another delicious recipe to hit all your meal prep neeeeeds! Honey chicken, broccoli, beans and rice... SO EASY! I used frozen broccoli and beans in this stirfry because I find when they're not in season. they're either super expensive or not the best quality, so I love using frozen instead! I used OOB organic broccoli florets and beans that are perfect for a recipe like this.    Serves: 2Cook time: 20 minutes Prep time: 15 minutes Ingredients: 1 brown onion, diced finely 1 cup OOB organic frozen broccoli, thawed 1 cup OOB organic frozen beans, thawed 1 medium chicken breast, sliced into strips1 cup brown rice, cooked Fresh coriander, for garnish Olive oil, for cooking Dressing: 1 garlic clove, crushed 2 teaspoons honey or maple4 tablespoons soy sauce2 teaspoons sesame oil 1-2 teaspoons chilli garlic paste (more if you like spice!) Lemon juice, to taste 1 long red chilli, diced finelyDirections: In a small bowl, mix together the dressing ingredients and set aside Add sliced chicken into a bowl and pour over half the dressing. Mix well, leave to marinate for 1 hour or overnight if you have the time.  In a small wok, heat a small splash of olive oil over medium high heat. Add chicken and cook for 5-7 minutes or until cooked through. Remove chicken from pan and add broccoli and beans. These should only take a few minutes to cook if they're already thawed, but cook to your liking.  Add rice and chicken into the pan and heat through. Pour over the remaining dressing and stir, coating it well all over.  Serve hot, garnishing with coriander.  Thank you OOB organic for supplying these delicious frozen veggies! I think I'm set for life with my freezer right now haha! Hope you love this recipe.  Love, Leah x   

Makes: 6-8 crepes Cook time: 2-3 minutes each  Ingredients:1 cup flour2 eggs 11/2 cups milk of your choice 2 tbsp butter, melted (more for pan!) Pinch of salt 1 tbsp sugar 1-2 cups OOB organic raspberries Maple syrup for serving Directions: Add flour, eggs, milk, melted butter, salt and sugar into a blender and blend until smooth. It should be a light batter, not a thick pancake batter. Heat a large pan over medium heat and melt a tsp of butter. Pour 1/2 cup of the batter out into the pan. Working quickly, move the pan around in circles to spread the batter evenly. Leave for one minute on one side, and then flip once golden. Cook for a further minute. Heat frozen raspberries by just popping some boiling/almost boiling water over the top. Serve crepe with berries and maple syrup

 Ever thought to put @mailleaustralia dijon mustard into a chocolate tart?? IT’S DELICIOUS! It gives it a real zingy, earthy flavour that balances with the sweetness from the chocolate. It's a perfect little plant based treat for the weekend, becuase we all need some chocolatey goodness when we open up the fridge haha! Serves: 8 Prep Time: 10 minutes Fridge Time: 2 hours  Ingredients:  1 pasty flan pan (or 8 mini pastries), baked blind ½ cup coconut cream200g cooking chocolate¼ cup coconut oil 5 medjool dates ½ cup strawberries (extra for topping!)2 tsp Maille Dijon mustard Directions:  Melt the chocolate with the microwave until melted and combined.  In a large blender, add the chocolate mixture, coconut cream, dates, strawberries and mustard. Blend for 1 minute.  Pour the mixture into the pastry pan and place into the fridge to set.  Remove, top with strawberries and serve. 

SIRENA X KIDS! So since I'm a self-proclaimed #auntieoftheyear, I made arna these little patties to nibble on! Super delish, plain enough for the kids but also....so versatile for you to add MORE into the mixture for yours!! You can make them any size, and they bake AND freeze really well! I used the Sirena Tuna Basil flavour in here because it's a real neutral flavour thats good for everything! If i were making them for me, I'd add the garlic flavour, a little fresh onion, maybe some feta cheese!! Mmmmm. What would you add? Recipe for these on my website! YAY!  Serves: 6 Prep Time: Cook Time:  Ingredients:  2 x 95g Sirena tuna Basil flavour  1 ½ cups quinoa, cooked 1 egg½ cup bread crumbs 1 large sweet potato, cubed Salt and pepper Fresh Basil Directions:  Boil sweet potato until tender. Drain and mash.  Cook quinoa according to packet instructions and leave to cool.  Preheat the oven to 180 degrees celsius.  In a large mixing bowl, add mashed sweet potato, cooled quinoa, egg, breadcrumbs, salt, pepper and fresh basil. Flake tuna in and mix well.  Shape into patties and lay flat onto a lined baking sheet. Bake for 20 minutes or until golden brown.

YASSSSSSS! My second favourite Sirena Tuna Flavour haha!! I LOVE the lemon pepper. It's such a goodie and perfect for literally every meal. I switch between this and the chilli tuna (MVP haha), They're both SO GOOD and such a good staple to keep in your pantry. this meal is QUICK, easy and delicious, it's something you gotta get onto your planners for the week. Minimal ingredients, easy recipe and something you can share with the whole family.  Serves: 1Prep Time:Cook Time: Ingredients:  195g Sirena Tuna Lemon and pepper ½ cup basmati rice, cooked ¼ cup black beans, drained and rinsed¼ cup canned corn drained and rinsed½ avocado, sliced 4-5 cherry tomatoes, sliced  Spray oil  Spices:  ¼ tsp PaprikaSalt, pepper  ¼ tsp cumin¼ tsp chilli flakes 1 garlic, fresh Pinch dried oregano Directions:  Cook rice according to packet instructions.  In a small pan, spray with olive oil and heat over medium to high heat.  Add black beans and canned corn into the pan and heat through for 2-3 minutes. Add fresh garlic and spices into the pan and cook for 3-4 minutes. Add rice and mix through the spices, season with salt and pepper.  Place into a bowl and top with tuna, avocado slices and cherry tomatoes.

HOW GOOD IS PASTA? When it’s winter, my body automatically is like “yep, we’re getting pasta 7/7 days a week” 🤣❄️ This Macro Organic Wholemeal Pasta from @Woolworths_au is perfect for a quick and easy dish like this. When I go for pasta, I try for wholemeal where possible so I can get as much fibre in! This meal is such a delicious, family-friendly winter warmer that can give you that warm, cuddly feel at dinner time ❄️☃️😂 Serves: 6Ingredients:15 mushrooms, sliced thinly2 small brown onions, diced4 garlic cloves, crushed2 tbsp olive oil1 tsp salt1 tsp pepper1/2 cup of parmesan cheese2 cups of vegetable stock200ml heavy cream250g Macro organic spiral pasta Small handful basil  Directions: Boil water and cook pasta al dente (almost cooked!)  In a deep pan, heat olive oil over a medium to high heat.  Add onion, garlic and mushrooms to the pan and cook for 7-10 minutes, or until mushrooms have softened. Add stock, heavy cream, salt, pepper and parmesan to the pan and stir. Leave to simmer for 15 minutes on a low heat.  Add Half cooked pasta to the pan and mix through and leave to further cook for 5 minutes. Continue to stir.  Remove from the pan and place into serving bowls. Sprinkle a little bit of parsley to serve.

Serves: 6 Prep Time: 15 minutesCook Time: 1 hour ~Ingredients: 2 x 400g canned chickpeas5 button mushrooms, sliced 1 zucchini, grated and excess water removed1 carrot, grated1 large brown onion, diced3 garlic cloves, crushed1 red chilli, deseeded and sliced2 tbsp tomato paste1 cup of Vegetable  stock2 tbsp soy sauceFresh thyme2 bay leaves1 tbsp Maille Dijon mustard2 tsp Maille wholegrain mustard 1 kg white potatoes, peeled and chopped1 tbsp. olive oilSalt and Pepper to taste1 tbsp. dairy-free butter Directions:  Preheat the oven to 180 degrees celsius.  Boil a deep pot with water (enough to cover potatoes).  Place potatoes in water and boil for 20 minutes, or until cooked through.  In another deep pot, heat olive oil over a medium to high heat. Add onion and garlic and cook for 3 minutes.  Add zucchini, carrot, mushrooms and chilli. Stir for 5-6 minutes or until cooked through. Add canned chickpeas and lightly heat through.  Add tomato paste, soy sauce, vegetable stock, Maille Dijon mustard, Maille wholegrain mustard, salt and pepper. Cook for 3-4 minutes.  Whilst this is cooking, drain cooked potatoes and place them into a large bowl. Start mashing!  In your potato bowl, add dairy-free butter, salt and pepper. Mix thoroughly to ensure it's smooth. In a deep, oven safe dish, pour the chickpea mixture in and spread evenly. Add the mash on top and spread edge to edge.  Sprinkle paprika over the top and place into the oven for 25 minutes or until lightly brown on top.  Serve!

YUM! You've been waiting for this recipe since I did this on my stories the other day hehe they are DELISH! @woolworths_au challenged me to get creative with their Macro Green Banana Flour and I thought...easy peasy way to get some gluten free pancakes or waffles into our lives! This Green Banana Flour has a super lovely story too - the pioneers from Queensland first got the idea when they noticed the number of bananas going to waste, so they created this banana flour which is PERFECT for gluten free baking! Banana growers now have another market place for their produce and we get all the good stuff!! If you do need a good gluten free swap for flour in your baking - this is a great option for you! I made these waffles with super simple ingredients, but add your own flavours & toppings as you like - YUM!  Makes: 2 large waffles Cook time: 10 minutes Ingredients: 2 medium bananas, mashed 1/2 cup raspberries (more for topping!)2 tablespoons desiccated coconut Pinch of cinnamon 1 tsp GF baking powder2 tablespoons coconut oil  2 tablespoons maple syrup 1/2 cup Macro Green Banana Flour (1/4 more if needed)Toppings: Maple syrup Raspberries Directions:  Add all ingredients into a bowl and mix well.  Ensure to pre-heat your waffle maker so it's hot before you put the batter in.  Add 1/2 the batter into the waffle maker and cook for 10 minutes or until crispy.  Remove, cut and the top with delicious maple and extra berries! 

I LOVE SLICES! these are the BEST to have in the fridge for a quick snack. I thought I'd use things that you can find in your fridge (i.e a loooaaddd of fresh veg!) with the addition of some tuna! You guys know i ALWAYS have tuna on hand, and it was a perfect little add of protein in this slice. I used the Onion flavour and the regular oil flavour, but you can use whatever @sirena you have in your pantry! Get making this - you guys are going to love it. Serves: 12 Prep Time: 15 minutes Cook Time: 30 minutes  Ingredients:  6 eggs ¼ cup milk1 cup SR flour 1 small brown onion, finely diced  2 large zucchini, grated1 cup pumpkin, grated  1 cup grated cheese 1 95g Sirena onion tuna can1 small handful basil 2 garlic cloves, crushed Salt and pepper Directions:  Preheat the oven to 180 degrees celsius.  In a large mixing bowl, whisk together the eggs, milk, salt, pepper and basil.  Add onion, grated zucchini, grated pumpkin, cheese, tuna and garlic into the bowl and mix well.  Season again with salt and pepper.  Pour out onto a deep lined baking dish and cook for 30 minutes or until golden brown on top.  

SIMPLE SWAPS 🌟 How good are @Woolworths_au Macro Organic Chickpeas? So versatile and are my go-to swap when it comes to a veggie protein ✅ I made a really quick and easy Greek Salad and I would typically go for brown rice as my carbs in salads, but I swapped for chickpeas to add a source of protein 💪🏼 If you’re having a salad and are hungry 20 mins later (me lol) consider bulking out your meals with something simple like this - it stores on your pantry shelf for ages and they’re such a staple to go in ANYTHING! You can throw them in straight from the can for ease, or you can toast some in a pan with a few spices to heat through. 🌟 You’ll find them waiting for you on the shelf down the canned goods aisle (haha my old Woolworths self knows that’s aisle 6 on the left but who remembers that?? 🤣) Either way - make the swap and you’ll thank me later hehe!! #MacroWholefoodsMarket  Serves: 2Prep Time: Cook Time: Ingredients: 1 can Macro Organic chickpeas, drained and rinsed  4-5 cherry tomatoes, halved 1 lebanese cucumber, sliced into rounds ½ red onion, sliced 4cm feta cheese, crumbled Drizzle of Olive oil Lemon juice, to taste Pinch of SaltPinch of Dried mint 4-6 kalamata olives Small handful rocket Directions: 1. Add all ingredient into a bowl and mix well. The chickpeas can be either had as they are out of the can, or toasted in a pan with a little pinch of chilli flakes for extra flavour.  2. Taste the salad and season accordingly. 

What do you need when it’s cold and you just walk through the door after work? A blanket.... and a slow-cooked meal waiting and ready for you 🤤 It’s a HUGE YES from me!! It’s starting to cool down here and slow cooks are back on the menu. This spicy slow-cooked chicken using the @woolworthsau Macro Organic Chicken Thigh and Macro Organic Black Beans is OFF THE CHAIN delicious!! 😍😍 I served it with some rice, fresh herbs and you are done ✅ It’s SUCH A delicious recipe to throw on in the morning and walk through the door and eat. We all need a little bit of this right now! Serves: 6Prep Time: Cook Time: Ingredients: 6 Macro Organic chicken thighs, trimmed 1 brown onion, sliced 3-4 garlic cloves, diced1 large chilli in adobo sauce  Spices: 1tsp Smoked paprika 1 tsp dried oregano 1/2 tsp cumin 1/4 tsp cayenne pepper Salt & pepper 1 tbsp brown sugar1/4 cup tomato passata1/2 lime, juiced  Broth:1 cup Chicken Stock ¼ cup tomato passata    1 tbsp cornstarch in 1 tbsp water 1 can  Macro Organic black beans2 cups basmati rice, cooked  Directions:  Add onions, chilli, brown sugar and garlic into the slow cooker and begin to lightly cook. If your slow cooker can go onto the hot plate or has an inbuilt fry system, turn this on!  Add all ingredients under "spices" into a bowl and mix well. Coat chicken and allow to marinate for 1 hour (or overnight if you have time!). In a large non-stick pan, add a splash of olive oil and heat over high heat. Add the marinated chicken and lightly brown all over.  Add chicken into the slow cooker and pour over the chicken stock, passata and season with salt and pepper. Place on high for 4 hours.  Once cooked, remove the chicken and shred with two forks. Add diluted corn starch into the slow cooker with the broth and heat to thicken.  Add black beans and coriander into the pot and allow to heat through.  Add shredded chicken back into the pot to soak up all that juice.  Serve with rice. 

SIRENA X PANTRY! UMMM HECK YESS! I am so obsessed with this tuna and you guys know I have at least 30 cans of @sirenatuna in my pantry AT ALL TIMES HAHA. This garlic flavour is UNREAL and its SO great that it's no waste - you can use it!! It's honestly delicious. I wanted to create a super simple recipe with some staples in your pantry while we're still at home so of course I chose my favourites AKA....Sirena Tuna Chicken StockPastaThis pasta bake is a super quick and easy bake that you can make for the whole family without having to go buy a bunch of stuff! Serves: 4 Prep Time: 10 minutes  Cook Time: 20 minutes  Ingredients: 250g elbow curls pasta 1 Tbsp olive oil10 button mushrooms, sliced2 95g Sirena Tuna Garlic Flavour Cans1 95g Sirena Tuna, Onion Flavour 1 tbsp. fresh Thyme leaves, finely chopped1 fresh chilli, chopped roughly3/4 cup thickened cream1 1/4 cup chicken stock1/3 cup parmesan cheeseSalt and pepper to taste Directions: Preheat oven to 180 degrees celsius Cook pasta Al-dente (Take two minutes of packet cook time, it'll cook more in the oven!) In a hot pan with a splash of olive oil, add thyme, parsley, garlic & onions from the tuna can, chilli and mushrooms. Cook for 5-7 minutes or until they’ve begun to soften. Season with salt and pepper.  Pour in stock, thickened cream and leave to simmer for a further 5 minutes. Add in parmesan and leave for 1 minute Add cooked pasta to the mix and transfer to a deep baking tray. Flake tuna over the top and mix through. Top with parmesan cheese and add into the oven for 20 minutes or until nice and crispy brown on the top.