Recipes | Leah Itsines

No need to go out for burgers when you can make amazingly delicious ones in the comfort of your own home! These can be used as meatballs so no need to flatten if you'd like meatballs! Ingredients:500g beef mince1 small carrot, finely grated (1/3 cup)1 zucchini, finely grated (1/2 cup)2 tbsp parsley, finely chopped1/4 cup onion, finely chopped1/2 cup cheddar cheese, finely grated1 tsp cracked pepper1 tsp salt1 garlic clove, finely grated1 egg1 tsp dried rosemary Directions: Place all ingredients into a bowl and mix together thoroughly. Using a small handful of the mixture, roll into a ball and then flatten into a patty. On a non stick pan, heat a small splash of olive oil over medium to high heat.  Cook each patty on each side for 3 minutes, or until cooked to your liking.  Serve as a patty in a burger, or with some rice and salad! 

Sick of eating boring meat? These lamb cutlets are so delicious and tasty for dinner! Serve with a large salad and some yummy rice! Ingredients:6 lamb cutlets1 tbsp yellow curry paste1 tbsp tomato paste1/4 tsp fresh rosemary1 tbsp lime juice1 tsp mint, choppedSmall pinch of saltSmall pinch of pepper  Directions: Add curry paste, tomato paste, rosemary, lime juice and mint into a bowl and mix thoroughly. Add salt and pepper.  Coat lamb cutlets with dressing and let marinate in the fridge for 20 minutes. Heat a pan over high heat. Cook for 3-5 minutes each side and cook until your liking.

This recipe is super easy, super family friendly and can feed a crowd.  Makes 3 TacosIngredients:300g Beef Mince1 1/2 Tablespoons Taco spice1 Avocado, sliced thinly1 Cup of red cabbage, thinly sliced1 Lime, juiced2 Tablespoons fresh Jalapeno - sliced 2 Tablespoons Sour Cream2 Tomatoes, diced1/4 Iceberg Lettuce, sliced thinlyHandful Mozzarella cheese (per taco)1/2 Long mild Chilli, thinly sliced2 Tablespoons Sour Cream1 Tablespoon Olive OilDirections: Add 300g Mince Meat to a pan and cook with olive oil over medium heat until mince is brown and cooked through, around 10 minutes. Add taco seasoning to the mince and continue to cook for 1-2 minutes. Heat tortillas on a clean pan for 1 minute on each side, until warm. Layer tortillas with mince, lettuce, jalapeños, tomatoes, avocado, purple cabbage and top with sour cream, mozzarella cheese, lime juice and chilli for taste. Hope you absolutely love this recipe! If you do make it, Please come and show me over on Instagram or Facebook! Love Leah x

This is an incredible recipe that ticks ALL the boxes!Serves 1 Ingredients: 1 Salmon Fillet 1/4 Red onion - finely diced1 Clove of garlic - Cut into Slivers1 Tbsp Olive Oil 1 Tbsp. Parsley - Chopped1 Tbsp.  Coriander - Chopped4 Cherry tomatoes 1/2 a lemon -  Juiced Sprinkle of Salt and Pepper Directions: Preheat oven to 180 degrees celsius.Add all ingredients into a bowl except the lemon and  leave to marinate for 1 hour before cooking. Onto a tray, Line it with al foil or baking paper and pour contents of the bowl into the middle. Pour over lemon juice. Wrap up the fish tightly so no air escapes! Bake for 20 minutes (or until cooked to your liking!) and EAT! Hope you LOVE it!  Love, Leah x

This pasta is packed with vegetables and is a great way to get some of those extra veggies into your day! It's a perfect pasta to serve for the family becuase its creamy, but also super light!  Serves FourIngredients:100g sun dried tomatoes - sliced thinly6 button mushrooms - sliced thinly1 brown onion -  diced10 thin broccolini stalks - sliced into 3cm pieces6 asparagus spears - sliced into 3cm pieces2 garlic cloves - Crushed1 Fresh red chilli - Deseeded and dicedSalt & pepper to taste2 tbsp olive oil1 1/2 cups of veggie stock275mL of zymill cream1/3 cup parmesan cheese3 large basil leaves1 cup baby spinachPappardelle pasta (enough for four people) Directions: Boil water in a large pot with a sprinkle of salt. Once it comes to a boil, place pasta inside and cook it until its al dente (almost fully cooked!) Working quickly whilst the pasta is cooking, on a hot pan splash some olive oil and add the onion, garlic and chilli for two minutes. Add mushrooms, sun dried tomatoes, asparagus and broccoli, cook for a further two minutes.  Add vegetable stock, cream, parmesan to the pan and heat. Add salt and pepper to taste. Add in spinach leaves and leave to wilt. Simmer the pasta sauce for 5 minutes or until it starts to thicken. Add al dente pasta to the pan and heat through. Let the pasta soak up the delicious juices! Serve with some fresh basil, more parmesan and some cracked pepper! Hope you LOVED this! IF you did, let me know! Share a snap on Instagram or Facebook and tag @leahitsines OR Tag me IN the photo! I cant wait to see!! Love, Leah X

This pesto salmon is the beeessst!  Such an easy one tray dinner. The pesto can be made in advance and kept in the fridge for more amazingness (helllooo salad dressing!!) for up to 3 weeks. Store in an air tight container and in the fridge.  Serves tworecipe :2 salmon fillets2 carrots, sliced 1 bell pepper, sliced into strips2 handfuls of string beans, tips and tails cut1 red onion, quatered2 garlic cloves, sliced thinly 1 asparagus bunch, bottoms cut  Pesto:3 cups baby spinach1/3 cup parmesan2/3 cup of light olive oil2/3 cup slivered almondssalt and pepper1/2 small lemon juice1 garlic clove Directions:Pre-heat oven to 180 degrees celsius. Add all ingredients under "pesto" into a food processor and blend. I like it a little chunky - but its up to you for consistency! Place all vegetables onto a lined baking tray. Sprinkle the garlic over top with some salt, pepper and olive oil. Place into oven for 15 minutes.Take out and place salmon on the same try, spoon pesto mixture on top of salmon and bake in the oven uncovered for a further 15 minutes. Eat! Serve with rice or salad!

These are amazing for a BBQ as a little entree or a seafood option. They don't have to be made on skewers, they taste amazing marinated, cooked and in a salad too! INGREDIENTS: 8 - 10 bamboo skewers - Soaked in water for 1 hour 500g Raw Prawns - descaled (tails on!) and de-veined 1 Long Red chilli - Finely diced 2 Tbsp. Parsley - Finely Chopped 3 Garlic Cloves - crushedSprinkle of Salt and Pepper1/2 Lemon - Juiced 2 Tbsp. Olive oil DIRECTIONS: In a large mixing bowl, add prawns, chilli, parsley, garlic, salt, pepper and 1 Tbsp of olive oil and mix throughly. Thread though 3-5 prawns on each bamboo stick and repeat until all ingredients have been usedOn a BBQ or a large skillet, splash the remanding olive oil and cook until prawns are cooked though. Just as you take them off the heat, squeeze some lemon over the top and SERVE! Thank you to the legends at burnside for providing these ingredients for me! Hope you LOVE this recipe! Love, Leah x

YESSSS!! This cannelloni is such a delicious meal...and EASY AS! I've separated the cannelloni and the sauce.. so trust me, it's not gonna be as daunting as it looks! It's super simple, easy and the whole fam will absolutely adore you for it.     Spinach & Ricotta Cannelloni Cannelloni500g ricotta250g frozen spinach, thawed and excess water squeezed out1 onion – diced1 egg1 garlic clove, crushedPinch of nutmegSalt and pepper½ cup of grated parmesan cheese1 packed of lasagne sheets (375g)Sauce2 400g cans of crushed tomatoes2 garlic clove1 brown onion – dicedHalf a small red chilli – chopped finelyGenerous pinch of Salt and pepperPinch of sugar10 basil leaves Directions: Pre-heat oven to 180 degrees.  Defrost the spinach in the microwave and squeeze out any excess water. Place ricotta into a separate bowl and add spinach, egg, nutmeg, onion and salt and pepper. Mix thoroughly. In a saucepan sauté the onion, garlic and chilli with a splash of oil until the onion is translucent. Pour the tomatoes, and place the oregano, salt, pepper and a pinch of sugar. Leave this to simmer for 10-15 minutes before taking off heat. Cut the lasagna sheets in half and place them into boiling water for 1 minute or until soft place the sheet on a cutting board and place ricotta mixture along the top edge and roll until you have filled the entire sheet of lasagna. Repeat and continue until mixture is used. In a large baking dish, place some sauce at the bottom and along the edges so the cannelloni doesn’t stick to the bottom. Place the cannelloni into the dish and cover with the rest of the sauce. Lastly, sprinkle the parmesan cheese over the top and cover with al foil. Bake for 45 minutes on 180 degrees.   Hope you love love love this! Please come share it with me if you do make it! #leahitsines or @leahitsines on instagram so I can see! Love Leah x

Is it winter where you are in the world? If so, this is for you! This hearty, warm and tasty pasta dish is a perfect winter warmer :) Ingredients:400g casarecce pasta (Don't have to use this, plain ol' spaghetti is just as good!) 1 medium chorizo, sliced thinly (I like the chilli ones!)400g napoletana sauce (or passata)1 small brown onion, diced2 garlic cloves, crushed 200g small cooked prawns, deveined and tails off10 large basil leaves, torn generous pinch of salt & pepper 2 cups baby spinnach1/2 tsp. chilli flakes (optional)1 cup water 2 tbsp. extra virgin olive oilParmesan to serve Directions: Cook pasta according to packet instructions.In a deep pan, heat olive oil over a high heat. Add onion and garlic to the pan and stir for 2-3 minutes. Add Chorizo and cook for 5 minutes, or until lightly browned. Add Napoletana sauce, water, salt and pepper. Leave to simmer for 5 minutes. Add prawns and spinach and cook for 3-4 minutes. Don't leave for too much longer as you can over cook the prawns and they may become rubbery. Tear basil leaves through and add cooked pasta. Sprinkle with parmesan and serve hot! 

Im all about fun meal preps, and this is my favourite by far! I love the freshness from the salad, it works perfectly with the fish cakes! I typically serve it cold, but the fishcakes can be heated separately. I also would make the dressing as a whole, and dress each salad every day - to ensure no soggy-ness and a super fresh taste!  Ingredients: Fish Cakes:600g Firm, boneless white fish (ling, snapper, flathead)1 Tbsp. Fresh ginger, grated1 Garlic clove, crushed 1 Tbsp. Red curry paste 1 small red chilli, deseeded and chopped1 small handful of coriander 1 Lime, Juiced2 Spring onion stalks, sliced thinly 1 Tbsp. Fish saucePinch of Salt & Pepper Noodle salad: 100g vermicelli noodles, uncooked2 carrots, sliced thinly2 cups of purple cabbage, shredded1 cucumber, sliced thinly 1/2 red capsicum, sliced thinly 5 mint leaves, roughly chopped5/6 coriander sprigs, roughly chopped  Dressing: 4 tbsp. Sesame oil1 lime, juiced1 small red chilli, deseeded and chopped 2 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, 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. Divide the salad mixture between three containers and add 3-4 fish cakes. 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 

This is one super light, super easy pasta that the family will love! If you're family isn't a fan of anchovies (like me!!), My mum used to blend the capers, anchovies and the cherry tomatoes into a paste so I wouldn't see it!   Fresh tomato Pasta:Ingredients:½ brown onion, diced2 garlic cloves, crushed3 tbsp capers1 ½ cups cherry tomato, halved1 cup olives5/6 anchoviesPinch of Pepper1 handful ParsleyFettucine (to your liking)Parmesan (to your liking)½ fresh red chilli3 tbsp olive oil1 teaspoon salt Directions:Cook onion, garlic, red chili and a teaspoon of salt in a hot pan with 3 tbsp. of olive oil, until onion is translucent.Add capers, anchovies and olives, cook for another 2 minutes.Add cherry tomatoes and parsley until the tomatoes have softened.Add cooked pasta to hot pan and stir through, season with parmesan and cracked pepper.Hope you LOVED this! IF you did, let me know! Share a snap on Instagram or Facebook and tag @leahitsines OR Tag me IN the photo! I cant wait to see!! Love, Leah x

This meal prep is super basic and so easy! The Napolitano sauce is such a great addition as it complements the chicken well! If you're feeling fancy, sprinkle a little mozzarella on top and make it like a parmigiana! This meal will do three of my meals. I use 1/4 cup brown rice, 1/3 of the chicken, 1 cup of cooked vegetables and a heaped spoon of the Napolitano sauce in each meal, but as always... change for your own nutritional needs :) Ingredients: 2 medium carrots, peeled 1 broccoli head, chopped into bite size pieces1 large zucchini, washed and sliced thinly1 large red onion, cut into quarters2 chicken breast fillets3/4 cup of Napoletana sauce (see DIY recipe!) 3/4 cup brown rice (cooked) Chicken seasoning:Pinch of salt Pinch of pepper1 tsp dried oregano1/2 tsp smoked Paprika1 Garlic clove, crushed1 tsp olive oil Napolitana Sauce:1 400g cans of crushed tomatoes1 garlic clove, crushed 1 Tbsp. of dried oregano1 brown onion – dicedHalf a small red chilli – chopped finelyGenerous pinch of Salt and pepperPinch of sugar5 fresh basil leaves Directions: Cut excess fat off of chicken breast and season with salt, pepper, garlic, paprika, olive oil and dried oregano. Heat a small pan with a splash of olive oil over medium to high heat.  Cook chicken breast until completely cooked through. Around 10-12 minutes). Cook brown rice according to packet instructions. Heat another small pan over medium heat with a small splash of olive oil and cook the onion, broccoli, zucchini and carrots until cooked to your liking. Season with salt and pepper. If making the Napolitano sauce yourself, start by heating a small splash of olive oil into a small pot.  Add onion, garlic and chilli into the small pot and cook for 2 minutes. Add in the crushed tomatoes and season with salt, pepper, oregano, sugar and fresh basil leaves.  Leave the sauce to simmer for 10 minutes on a low heat.  Slice the cooked chicken breast and seperate into three seperate equal amounts.  Evenly divide the vegetables, brown rice and chicken into three seperate containers. Top each container with a heaped spoonful of napolitana sauce. You may have some sauce left over, so either freeze or save in the fridge for up to a week!