Recipes | Leah Itsines

CRUNCHY CHICKEN TENDERS!! How good do these look? They're so light, crunchy and seriosuly perfect for the whole family and a GREAT option for a #glutenfree dinner after a big Christmas feast. I used the amazing Woolworths Free From Gluten Corn Flakes, which can only be found at @woolworths_au :)    Cook time: 20 minutes  Prep time: 15 minutes  Serves: 2-4  Ingredients:  500g chicken tenderloins, cleaned  ½ cup Gluten free flour  1 cup Free From Gluten Corn Flakes  2 eggs, whisked  1 tsp salt  1 tsp pepper  1 tsp dried oregano ½ tsp chilli flakes  1 tsp paprika  Directions:  Preheat oven to 180 degrees celsius.  Into a small bowl, add eggs and whisk. In another bowl add the free from gluten corn flakes. Using your hands, crush the cornflakes a little (not so they’re a crumb, but just not whole corn flakes). In another bowl, add the gluten free flour, salt, pepper, dried oregano, chilli flakes and paprika. Mix well.  Dip the chicken tenders into the flour, then egg and then cornflake mixture. Ensure it is fully covered. Place onto a lined baking tray and then place into the oven for 20 minutes or until fully cooked through.  Pair with some sweet chilli sauce! 

Who doesn't like creamy pasta? It's seeeeriously delicious! I am a huge fan of mushrooms, so naturally....this is my new favourite meal pasta!Serves: 6Ingredients:15 mushrooms, sliced thinly2 small brown onions, diced4 garlic cloves, crushed2 tbsp olive oil 1 tsp salt1 tsp pepper1/2 cup of parmesan cheese2 cups of vegetable stock300ml heavy cream500g linguine pasta  Directions: Boil water and cook pasta aldente (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 pan and place into serving bowls. Sprinkle a little bit of parsley to serve. 

  ANOTHER CHRISTMAS MEAL! How great is christmas? Seriously, you get to eat, spend time with your family and begin to enjoy the holidays. It makes me SO HAPPY!! But not as happy as mitch's face when he saw this pork roll HAHA He goes ""Leah, Why have you NEVER made me this? It's ALL my favourite things rolled up in my other favourite thing"" haha safe to say he ate the WHOLE THING as soon as it came out of the oven!! Cook time: 30 minutes Prep time: 15 minutes Serves: 4 Ingredients: 1 large pork tenderloin10 button mushrooms, sliced 3 garlic cloves, crushed 9 short cut bacon pieces, diced Salt & Pepper to taste Small handful of parsley Small handful of fresh basil Small handful of fresh thyme ½ cup Free From Gluten Bread Crumbs 1 tbsp Gluten Free Worcestershire sauceOlive oil, for cooking ¼ cup Gluten free chicken stock  Directions:  Preheat oven to 180 degrees celsius.  Cut any excess fat off your tenderloin. Make a slice down the middle of the tenderloin, but stop before you cut it in half completely (you want them to still be attached). Open the two halves like a butterfly and place a sheet of baking paper over the top. Using a meat cleaver, pound the meat until it’s around 1cm thick. Salt and pepper the meat.  In a small deep pan, heat a splash of olive oil over a medium to high heat. Add mushrooms, garlic, bacon, parsley, basil, thyme, salt and pepper and cook for 10 minutes or until mushrooms have softened and the bacon is crispy.  Add breadcrumbs and worcestershire sauce into the pan and cook for a further 3-4 minutes.  Add mixture onto the pork and begin to roll tightly (you want to roll the longer side!) once you meet the other side, secure with toothpicks. In a large pan, splash olive oil and heat to a medium heat. Sear the pork roll all over and then place into an oven safe dish. Add chicken stock into the dish and place in the oven for 20 minutes or until cooked through.  Remove toothpicks and slice with a sharp knife. Slice and serve! 

GLUTEN FREE STUFFING - YAS! Eating Gluten free (when needed) doesn't have to be hard, and i never want you to feel like you’re missing out! This recipe is a DELICIOUS roast chicken with a gluten free stuffing mixture using the Woolworths Free From Gluten Breadcrumbs only available at @woolworths_au! These are in the health food aisle and a perfect replacement for regular bread crumbs :) YUM!! With the festivities coming up - this is something the WHOLE family can enjoy. Ready in: 10 minutesServes: 6+ Ingredients 1 large whole chicken, raw  1 small handful parsley  2-3 rosemary sprigs, leaves picked 2 spring onion stalks, chopped finely  ½ lemon, zested  3-4 large sages leaves  3 garlic cloves, sliced thinly  4 tbsp butter  Olive oil, for cooking  ½ cup Gluten Free chicken stock.  Stuffing:  1 small brown onion, diced  4 slices Gluten Free bread (stale!), chopped into cubes  1/2 cup Free from breadcrumbs  Salt and pepper  ½ lemon, squeezed  1 cup chicken stock (more if needed) Optional:  Vegetables! Carrots, sweet potato, beetroot, white potato Directions:  Preheat oven to 200 degrees celsius.  Onto a chopping board, add parsley, rosemary, spring onion, lemon zest, sage and garlic. Chop as fine as you can! Add olive oil & salt and continue chopping until very fine. Halve this mixture and set aside.  In a deep pan, heat a splash of olive oil over medium heat. Add diced brown onion and cook for 3 minutes. Add half of the herb mixture and cook for a further 3-4 minutes. Add GF crumb and the GF bread with a sprinkle of salt and pepper. Stir for 1-2 minutes. Add chicken stock and lemon squeeze and cook for 2 minutes. Remove from heat and set aside.  At the tip of the chicken breast, lift up the skin and seperate from the breast (without tearing!), Pull gently to seperate.  Place one small stick of butter down each breast. With the remaining herb mixture, divide it between both breast pockets and the all over the chicken. Add chicken into a deep baking dish and pour over ½ cup of chicken stock.   Add potatoes, carrots or any other vegetable you like into a deep baking dish and sprinkle with salt, pepper and a drizzle of olive oil Cook for 1 hour per 1kg of chicken.  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! Please add disclaimer at bottom of recipe: Always check the label to ensure the ingredients in this recipe are right for your needs, particularly if you have food allergies.

Wanting a DELICIOUS and hearty dinner? These beef rolls have GOT to be on your menu ASAP! Thin pieces of beef, smeared with a delicious bit of @phillyaus cream cheese, then layered with more veg and cooked in a napoletana sauce! SO delcious and a perfect meal to have coming into the summertime, you can pair with a delicious side salad and you're good to go. The cream cheese MAKES this recipe, it gives it a really nice and creamy taste, you have to try!    Cook time: 45 minutes Prep time: 15-20 minutes  Ingredients:  1/4 cup Philadelphia Cream Cheese 3-4 slices of rump steak, fat removed 1/2 medium zucchini, sliced thinly 4-5 button mushrooms, sliced thinly 1 red brown onion, sliced thinly2 large handfuls baby spinach 1-2 garlic cloves, crushed 4-5 fresh basil leaves, torn2-3 cups napoletana sauceFresh chives, to garnish Olive oil, for cooking    Directions:  Pre heat oven to 180 degrees celsius  Remove the fat off the rump steak and place a sheet of baking paper over the top. Use a meat cleaver to tenderise the meat completely. You want it as thin as possible! If the steak is large, slice in half so you now have two pieces to fill.  In a small pan, heat a splash of olive oil over a medium to high heat.  Add zucchini, mushrooms, brown onion into the pan and cook for 5-7 minutes. Once 3 minutes has passed, add the garlic and continue to cook for the remaining time.  Laying the beef steaks out flat, smear a generous amount of cream cheese and then add a small portion of the veggie mixture (enough to be able to roll up closed).  Add a small amount of baby spinach and begin to roll up, enclosing with a toothpick.  Repeat with all steaks.  On a large pan, heat a small splash of olive oil and lightly sear each beef roll. In a deep baking dish, add the beef rolls and pour Napoletana sauce over the top. Ensure the the beef rolls are half submerged in the sauce, if not - add more.  Cover with foil and place into the oven for 45 minutes.  Eat!   

Because everyone loved the last FREE BARE Guide Chicken and Mushroom Pie recipe.. I wanted to gift you another BONUS Model 1 BARE recipe! Yay! This Beef Stroganoff is super easy to make and absolutely delicious.. A great recipe for the family and kids, I hope you enjoy it! Serves: 1Prep Time: 15 minutesCook Time: 20 minutes Ingredients:  1/2 cup wholegrain pasta150g rump steak, thinly sliced1 teaspoon cornflour1 teaspoon paprikaSplash of olive oil1/2 small brown onion, diced1 garlic clove, crushed1 tablespoon tomato paste4 button mushrooms, sliced thinly2/3 cup small broccoli florets1/4 cup parsley, finely chopped3 tablespoons natural Greek yoghurt1/2 cup beef stock1 teaspoon Worcestershire sauceSalt and pepper, to taste1/2 cup baby spianch Directions: 1. Cook pasta according to packet instructions. 2. Coat steak strips in cornflour and paprika. 3. Heat olive oil in a small, deep saucepan over medium-high heat. 4. Add onion, garlic and tomato paste and cook for 2 minutes. Add beef and cook for 3-4 minutes. Add mushrooms and broccoli and cook for 2-3 minutes or until veggies begin to soften. Add parsley, yoghurt, beef stock, Worcestershire sauce, salt and pepper. Heat through for 3-4 minutes. 5. Add baby spinach and simmer for 10 minutes or until the sauce is thickened to your liking. 6. Serve with pasta.  

VEGAN NACHOS! It may be the end of World Vegan Month but nachos are always a good idea! Nutritional Yeast is typically used in Vegan or Vegetarian dishes to give that 'cheesy' flavour and you can now find Macro Nutritional Yeast Flakes in the health foods aisle at @woolworth_au! This yummmmmyy creamy sauce is PERFECT for Mexican type dishes like this one. Poured over the chips, topped with salsa and the almighty guac...you've got PERFECT Vegan nachos that everyone will love :) Ready in: 10 minutes Serves: 6+ Ingredients 1 x 400g tinned butter beans  ¼ cup soaked cashews  1 cup sweet potato, steemed 1 garlic clove  Salt & pepper to taste  1 cup almond milk (more if needed) ½ cup nutritional yeast  Additions:  Corn chips  Tomato Salsa (tomato, black beans, corn, coriander, lime) Guac  Directions:  In a high powered blender, add butter beans, cashews, sweet potato, garlic, salt, pepper almond milk and nutritional yeast. This is your cheesy sauce! Taste, if you think it needs more of a cheesy flavour, add more nutritional yeast.  If having the additions, line a baking tray and pour the sauce over the corn chips. Add the salsa on top and place into the oven under the grill for 5 minutes.  Top with guac and you’re good to go! 

How good are home made burgers? This is a DELISH Fish burger with yummy chopped up asparagus. Try it for your next easy weeknight dinner!  Makes: 6 patties (serves 6)Cook time: 10 minutesPrep Time: 10 minutesIngredients:400g boneless firm white fish (ling, snapper, flat head etc)1 tablespoon red curry paste1 garlic clove1 spring onion, roughly chopped1 slice of bread1 handful of corianderSalt and pepper to taste½ lime, squeezed5 – 6 asparagus spears, sliced thinly6 bread rolls (one for each)Olive oil, for cookingTopping Ideas:2 – 3 Asparagus spears, peeled1 medium tomato, sliced thinly1 small red onion, sliced1 medium carrot, peeled and sliced thinly2-3 tablespoons Kewpie mayonnaiseDirections: In a blender add fish, curry paste, garlic, spring onion, bread, coriander, salt, pepper and lime juice. Blitz until it becomes a fine paste and everything is sliced evenly. Place mixture into a bowl. Slice asparagus spears thinly and add into the bowl. Fold the asparagus through the mixture. Divide the mixture into 6 balls and shape each ball into a patty. In a medium non-stick pan, add a splash of olive oil and heat over a medium high heat. Lay the patties into the pan and cook for 3-4 minutes on each side or until lightly golden and cooked through. Toast your bread and add some toppings! The ones I have listed are a guide, but addyour own favourites!Tips: Lightly grill the asparagus beforehand for more flavour!Alternatives: This can be done with chicken mince or skinless salmon fillets.  

YUM! What a quick and easy dinner! Tuna is a staple in my house and I absolutely love it.  Ingredients 2 x Sirena Tuna Savoury Onion Flavour 2 large potatoes  1 cup cherry tomatoes, halved 1 avocado, diced  1 garlic clove, sliced  Large handful fresh basil, roughly torn Pinch of salt  ½ lemon, squeezed to taste  Olive oil, for dressing  Directions: Preheat oven to 180 degrees celsius.  Boil some water in a deep pot and par-boil your potatoes for 15 minutes. Once boiled, place into the oven for 40 minutes with a splash of olive oil and a sprinkle of salt.  Into a small bowl, add cherry tomatoes, avocado, garlic, basil, lemon, a drizzle of olive oil, a sprinkle of salt and the two cans of tuna. Mix well.  Once the potatoes are cooked and soft inside, slice in half and divide the salsa between the two.  EAT!  Tips: You can choose to dress with a little balsamic glaze for something a little sweeter. 

Makes: 20 balls / serves: 4Prep time: 10 minutesCook time: 10 minutes  Ingredients:2 apples, cored and grated (Royal Gala, Fuji, Pink Lady or Granny Smith) 250g pork mince 250g beef mince 1 small brown onion, diced 2 garlic cloves, crushed 1 small handful of parsley, roughly chopped5-6 mint leaves, roughly chopped 1 egg ½ cup breadcrumbs (more if needed) Salt and pepper, to your preference  Directions:  In a large mixing bowl, add ALL ingredients and mix well.  Roll 1-2 tbsp of the mixture into a ball at a time and place onto a plate. Place into the fridge to ‘set’ for 20 minutes.  Heat a large pan with a splash of olive oil and cook the meatballs for 7-10 minutes or until compleletly cooked through.  Serve with a salad or as an entree to your meal!  Tip: These can be frozen raw! They will last up to three months in the freezer (how great is that!) Defrost in the fridge and cook. 

Ready in: 40 minutesServes: 4 people Ingredients:Olive oil, for cooking3 short cut bacon rashers, diced1 brown onion, diced 2-3 garlic cloves, crushed 4 cups butternut pumpkin, chopped1 large leek, washed and sliced 2 small carrots, sliced Salt and pepper, to taste ½ tsp chilli flakes (optional) 1L of vegetable stock (more if needed)4 slices Macro Organic Ancient Grain Bread1 tsp garlic granules (fresh if you don’t have!) Directions:  Preheat oven to 200 degrees celsius.  In a deep pot, add a splash of olive oil and heat over a medium - high heat.  Add bacon, onion and garlic and stir for 2-3 minutes or until the onion becomes translucent.  Add pumpkin, leek, carrots, salt, pepper, chilli flakes and stir. If you wanted a little extra flavour, add some curry powder (see tip!)  Stir for 2 minutes until everything is coated and heated through.  Add vegetable stock and leave to cook for 30 minutes or until vegetables have softened.  Meanwhile, slice the bread up into small cubes and coat with a splash of olive oil, salt, pepper and garlic granules. Place into the oven for 10-15 minutes or until lightly golden.  Blend soup with a stick blender (or regular blender) until your desired consistency.  Add soup to a bowl and sprinkle croutons on top.  Serve!  Tips For extra flavour, you can add a tablespoon of curry powder!  Make this in bulk and freeze into single serves. This will last in the freezer for 3 months! 

Lentils give a great texture to a patty - and I absolutely love them! They're great for a plant based source of protein and a great staple to have In your pantry at all times. Once these patties are made,  layer it on a burger bun and top with your favourites! Makes: 6 patties Ingredients: 600g beef mince 3 mushrooms, finely grated 1 400g can of brown lentils, drained and rinsed 1 small brown onion, diced or grated1/4 cup bread crumbs2 tbsp soy sauce  1 egg2 tbsp parsley, chopped Salt and pepper, to taste  Olive oil, for cooking  Directions:  In a large mixing bowl, add mince, mushrooms, drained lentils, brown onion, breadcrumbs, soy sauce, parsley, salt and pepper. Mix well.  Once mixed, shape into small burger patties. If these are a little sticky or having trouble staying together, add a little breadcrumb until the mixture is firm. In a deep non-stick pan, heat a splash of olive oil over medium high heat. Add patties into the pan and cook for 3-4 minutes on each side.  Once cooked - build your burger! Or eat with a side salad.  Hope you loved this recipe! Love Leah x