Recipes | Leah Itsines

Oh yes you read that right, its SPICY hummus.  I LOVE hummus, but sometimes can be a little boring.....so I add a little bit of heat and it just MAKES the dip! Ingredients (makes 2-3 cups):2 x 400g Cans of Chickpeas 1 Tsp Cayenne pepper 3 Tbsp Lemon Juice2 Garlic Clove, crushed **1/2 Cup olive oil (more if needed) **Small handful of coriander (Optional)Sprinkle of Salt and Pepper1/2 tsp chilli flakes  ** Want to make this recipe FODMAP friendly?Leave out the garlic. Reduce olive oil to 1/4 cup. Add 1/4 cup of Garlic Infused Olive Oil - YUM!! Just like the real deal!   Directions:  Place ALL ingredients minus the olive oil into a food processor and begin to blend. Stop every now and again to wipe down edges to make sure everything is being blended nicely.  Pour olive oil slowly into the blender, until mixture is to your desired consistency.   Pair with carrots, cucumber or pita bread.

YOU GUYS! This BLONDIE IS OFF THE CHAIN 🤤 Sprinkles because.... it’s like a party and also becauseeeeee it’s #vegan! This recipe is using the new NUYU plant based milks (for those of you guys who can’t have dairy - this range is epic!!) They’ve got almond (my fave for everyday type stuff), cashew, macadamia, coconut, pistachio and my new fave coffee order .... oat milk! 🥰 This is an SA brand which is exxxactly what we need right now so let’s give them some love!!  Makes: 8 Prep time: 10 minutesCook time: 25 minutesIngredients: 1/2 cup plain flour1/4 cup instant oats1/2 cup brown sugar3/4-1 cup NUYU Almond milk 1 tbsp coconut flakes 1/2 tsp cinnamon1/2 tsp baking powder 1/2 cup runny peanut butter1 tsp vanilla essenceDirections:  Pre-heat oven to 180 degrees celsius.  Add everything into one bowl and using a whisk, combine well. If needing extra milk, add in smaller amounts.  If you want a little extra fun, add some sprinkles to the top of the blondie.  Place into a lined baking tin and place into the oven for 20-25 minutes or until cooked through.  Allow to cool and slice! Store in fridge.  Hope you LOVE this recipe! 

Yummmm!!! Sometimes you just need a simple pick-me-up in the afternoons....and this is totally it! Ingredients: 1.5 cups of slivered almonds or whole almonds1 tbsp. vanilla essence 2 tbsp. coconut oil, melted 1/4 cup almond meal 1.5 cups dried apricots 1.5 cups of desiccated coconut 1/2 cup water  Directions:  Place almonds, vanilla essence, water, melted coconut oil, almond meal, half of the coconut and dried apricots into a food processor.   Blend this mixture for 2-3 minutes or until it has come together.  Take a small about of this mixture into the palm of your hand and roll into a small ball.  Repeat until all the mixture is gone!  Roll each ball in the remaining desiccated coconut.  Leave in the fridge for 30 minutes before eating! These can last up to a week in the fridge (if they last that long in your hours.....certainly not mine!!)  I hope you absolutely love these! For more delicious snack ideas, check out our guides! We have LOADS of delicious snacks in BARE regular, or if you’d like something a little more tailored and portioned to you, check out BARE Lean! 💛

How good are breakfast smoothies!! 😍 I love meeeee a good smoothie in the mornings when I’m on the run, or those mornings where I feel like I want something light ✅ This smoothie was bloody packed with fruit and veg, which is such a good way to get in your 2 & 5 everyday - without even thinking!! This smoothie was made with the DELISH @oob_organics blueberries, bananas & cut leaf spinach 💪🏼 Do you guys ever buy a big bag of spinach at the start of the week... only for it to go gross by the end? Haha me too 🤣 Frozen is best for everyone hahaha  🤣 Serves 1: Ingredients: 1/2 cup frozen blueberries 1/4 cup frozen banana 1 cup milk of your choice 2 tablespoons of frozen spinach 1 teaspoon honey 1 tablespoon oat powder*Add more liquid if desiredDirections: Add all ingredients into a blender and blend until a smooth consistency.  Need more direction? Here’s my smoothie must haves 👇🏼 🍓Fruit: Frozen berries (any!)Frozen bananaFrozen mango/pineapple/kiwifruit 🥬Veg: Frozen spinach (so easy to hide!!)Frozen cauliflower (yes!!!) 🍭Sweeteners: Maple SyrupHoneyMedjool dates 🥛Liquid: Milk of your choice ✅Orange juice No added sugar fruit juice  🌟 Fill me ups: Oat powderProtein powderNuts or sprinkle of seeds Hope you love this recipe! Check out OOB Organic next time you're at Coles or Woolworths. Leah x

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!