Recipes | Leah Itsines

Oh my goodness, how GOOOOD is this zucchini cannelloni!?It's SO light, simple and bloody delicious!  Serves 6Ingredients: 5 large zucchinis, sliced thinly lengthways (use a mandolin if possible!)2 garlic cloves, crushed500g light ricotta100g dodoni feta250g frozen spinach, thawed 1/2 tsp nutmeg 1/4 tsp chilli flakes 2.5 cups nap sauce 5 basil leaves + more to serve  Salt and pepper to taste Olive oil - for cooking4 tbsp parmesan cheese Directions:  Pre-heat oven to 180 degrees celsius.  In a large mixing bowl, add ricotta, spinach, feta, garlic, nutmeg, chilli, basil and a generous pinch of salt and pepper. Mix well.  Lay one piece of the zucchini flat on the bench and place 1 tbsp of mixture at one end. Roll towards the other end, wrapping tightly. Toothpick shut.   Lay the zucchini flat in a deep baking tray (zucchini end side down so it doesn't unravel) and repeat with the rest of the mixture.  Pour Napoletana sauce over the top and sprinkle the parmesan. Place into the oven for 30 minutes. Serve! 

Here's a little sneak peak into the Veggie BARE Guide with an absolutely delicious Model 2 Main Meal! I promise you.. This is one you'll love if you're a pasta lover like me! Serves: 1Prep Time: 10 - 12 MinutesCooking Time: 40 Minutes Ingredients:3⁄4 cup pasta, uncooked (80g)Olive oil, for cooking1⁄4 small brown onion, finely diced1 garlic clove, crushed1 small celery stick, finely diced1⁄2 small carrot, finely grated and excess water squeezed out1⁄2 small zucchini, finely diced and excess water squeezed out85g plant-based mince meat alternative (i.e. soy or mushroom-based)3⁄4 cup passata1⁄2 cup vegetable stock1 teaspoon dried oreganoSalt and pepper, to taste Directions:1.Cook pasta according to packet instructions.2.Heat olive oil in a small saucepan over a medium–high heat. Add onion and garlic and saute for 2–3minutes or until onion begins to turn translucent.3.Add celery, carrot and zucchini and saute for 10 minutes or until vegetables have softened.4.Add plant-based mince and cook for 5 minutes, stirring.5.Add passata, vegetable stock, oregano, salt and pepper and stir. Turn heat to low and simmer for 20minutes.6.Serve the bolognese with pasta

These Choo Chee Prawns are incredibly delicious and extremely easy to make! Not trying to brag but.. I might just be turning you into your very own Masterchef with this one!    Serves: 4 Ingredients: 16 fresh prawns (king prawns) 300ml coconut milk 1 tablespoon red curry paste 1 tablespoons chilli garlic paste  1 tablespoon fish sauce 1 teaspoon brown sugar  5 kaffir lime leaves 1 handful basil leaves 1 large chilli, sliced into long pieces 2 garlic cloves, crushed 1 onion, diced 1 spring onion stalk, finely diced 1 tbsp olive oil 1/2 a lime juiced Directions: Heat olive oil in a deep hot pot.  Fry garlic, onion and chilli in the pot for 2 minutes or until onions become translucent. Boil coconut milk in the pot for 4 minutes on medium heat. Add red curry paste and chilli paste and stir for 2 minutes. Add fish sauce, sugar and kaffir lime leaves and lime juice and cook for a further 2 minutes. Add prawns for 4-5 minutes or until fully cooked through. Remove kaffir lime leaves and stir well. Turn heat off ands add basil leaves. Serve with rice.

YAY for homemade fried rice! So delicious. I absolutely love rice and veggies, it's one of the easiest weeknight meals. Adding a little tofu in there for some extra protein is great too! This fits Model 2 of #BARE, so count this as a mini taste tester recipe before the entire book comes out next week - WOO!  Serves: 1 Cook time: 15 minutes Prep time: 10 minutes Ingredients:1 cup brown rice, cooked 85g tofu, pressed and cubed 1 garlic clove, crushed 1/4 brown onion, finely diced1/4 cup broccoli, finely chopped 1/4 small red capsicum, finely diced 1 small red carrot, finely diced 1 spring onion stalk, finely diced Spray oil, for cooking Dressing: 1/2 tsp chilli garlic sauce 1/2 tsp maple syrup 1/2 lime, juiced 1 tsp soy sauce 1 tsp tahini   Directions:  In a small bowl, add all ingredients under "dressing" and mix well. Set aside.  Spray oil in a medium non-stick pan and heat over a medium high heat.  Add garlic and onion into the pan and cook for 2-3 minutes until onion has become translucent.  Add tofu into the pan and cook for a further 3-4 minutes, until tofu had lightly browned.  Add broccoli, carrot and capsicum and cook for a further 5-8 minutes or until vegetables have begun to soften.  Add spring onion into the pan and brown rice. Heat through for 2-3 minutes.  Pour over dressing and stir through.  Serve!  For some added extra flavour, you can add some fresh coriander, lime juice or some chilli!  Hope you LOVE this recipe. Keep your eyes peeled for the Veggie BARE Guide! 

This Easy Chicken and Mushroom Pie is my new favourite! So quick, simple and healthy but super delicious. I wanted to give my bare guide community a new recipe and also those who are on the fence....a taste of what you're missing out on hehe!  This fits into model 1 of the Bare Guide!  It's a super cheap dinner idea and great way to use up leftover roast chicken. This is a great recipe for the kids and the whole family you enjoy. Serves: 4Prep Time: 8 minutesCooking Time: 25 minutes  Ingredients:450g rotisserie chicken, shredded 2 cups Swiss brown mushrooms, sliced 1 medium brown onion, diced 1 bunch asparagus (8ish spears), sliced into 2cm pieces 4 tbsp chives, chopped 1tsp thyme leaves, chopped 2/3 cups of chicken stock1/3 cup light sour cream1/4 cup bread crumbs 1 egg, whisked 1 sheet low fat puff pastry 2 tsp sesame seeds Salt and pepper to taste   Directions:  Preheat the oven to 180C. In a deep pot, add the mushrooms, onion, asparagus, chives, thyme, salt, pepper and cook for 10 minutes until the veggies start to soften. Stir the sour cream, chicken stock, shredded chicken and breadcrumbs. Heat for 2-3 minutes or until it lightly thickens.  Cut pastry 1cm larger than your pie dish. Fill the pie dish with chicken mixture. Brush the rim with egg and top with pastry. Press the edges down to seal. Brush the pastry with more egg, sprinkle with sea salt and sesame seeds. Place in the oven for 25 minutes until the pastry is puffed and golden. 

Staying true to Friday tradition, here is another FREE BARE Guide recipe! This recipe is Vegetarian and is packed with flavour.. Chickpea & Lentil Patties, yum.. Trust me, you'll thank me later. Serves: 1Prep Time: 15 minutesCook Time: 20 - 25 minutes Ingredients:  ½ small sweet potato, chopped into bite sized pieces Olive oil, for cooking ¼ teaspoon ground cumin Salt and pepper, to taste ½ teaspoon ground coriander ¾ cup canned chickpeas, drained ¼ cup canned brown lentils, drained¼ cup breadcrumbs½ teaspoon fresh ginger, grated1 garlic clove, sliced¼ small brown onion, choppedHandful of coriander leaves, torn1 teaspoon red curry paste1 egg¼ avocado, sliced thinly 1 cup rocket3 tablespoons natural Greek yoghurt Directions: 1. Preheat oven to 180°C/350°F. 2. Coat sweet potato in olive oil, cumin, salt, pepper and ground coriander. Place onto a lined baking tray and bake for 20–25 minutes or until tender. Set aside. 3. Meanwhile, place chickpeas, lentils, breadcrumbs, ginger, garlic, onion, coriander, red curry paste, egg, salt and pepper in a food processor. Blend to a smooth consistency. Roll into three balls and flatten into patties. 4. In a small frying pan, heat a splash of olive oil over a medium heat. Cook patties for 2–3 minutes on each side or until lightly golden brown. 5. Plate up! Arrange patties, sweet potato, rocket and avocado on plate and top with yoghurt

Healthy eating.. How good is this?! Crumbed Chicken Tenders with chippiesss!! Perfect for a yummy weeknight or weekend meal. Paired with some salad or some extra roast veg, you're in for a treat! Serves: 2-3Ingredients:400g chicken tenderloins2 cups of panko bread crumbs1 tsp cumin1/2 tsp chilli2 tsp paprika 1/2 tsp salt1/2 tsp cracked black pepper1/4 tsp turmeric powder1 tsp garlic powder2 eggs1 tbsp. olive oil 2-3 white potatoes, sliced into wedges Sprinkle of salt & pepper 1 tsp dried oregano  Directions: Pre-heat oven to 180 degrees celsius Coat potato wedges in a sprinkle of salt, pepper and dried oregano and either a splash of olive oil or spray oil. Lay on a lined baking tray and place into the oven for 30 minutes or until tender.  Meanwhile, whisk eggs in a small bowl In a seperate mixing bowl, add panko bread crumbs, cumin, paprika, garlic powder, salt, pepper, and turmeric powder. Stir to combine.  Add the chicken pieces into egg mixture and ensure to coat well.  Place each chicken piece into bread crumb mix and coat well, ensuring all of the chicken is covered. (If you want more crunch, you can do a double coat! After coating the chicken once, place back in the egg mixture and then again in the breadcrumb!) Place chicken on a lined baking tray and drizzle olive oil over the top.  Bake in the oven for 20 minutes or until completely cooked through.  Serve tenders with the potatoes and  tomato sauce or a delicious Napoletana! 

How good is a one tray bake? Seriously - It's one of my favourites to make on a night where I've had a long day at work and cooking isn't the first thing on my mind when I get home. Serves: 4Ingredients: 4 large chicken thigh fillets, skin on & trimmed10 asparagus spears, trimmed10 broccolini stalks, trimmed  Dressing:  1 Tablespoon white miso paste2 Tablespoons sesame oil 2 garlic cloves, crushed 1 spring onion, sliced finely 2 Tablespoons soy sauce 1 Tablespoon brown sugar 2 Tablespoons water or sake Directions:  Add all ingredients under "dressing" into a bowl and mix well. Reserve 1/4 of the dressing. Pour remaining dressing over chicken and leave to marinate. Overnight is preferable, but a couple hours will be fine too.  Pre-heat oven to 180 degrees celsius.  Heat a splash of olive oil in a grill plate or a large frying pan over medium heat. Place the chicken skin side down and cook for 3-4 minutes, or until the skin becomes golden and crispy.  Meanwhile, line a baking tray with baking paper and place broccolini and asparagus. Once the chicken is crispy, make room on the tray and place the chicken skin side up.  Using the reserved dressing, drizzle over the asparagus and broccolini. Place into the oven for 20 minutes or until the chicken has cooked through. Pair with some rice, or grain of your choice. Hope you absolutely love this! Let me know if you did over on my socials. #leahitsines or tag @leahitsines on instagram/facebook!  Love, Leah xx   

To keep up with tradition, here is another FREE BARE Guide recipe! This Salmon And Chimichurri recipe is a delicious Model 2 main and has to be one of my favourite dishes.. ever!! Perfect for a quick, easy and HEALTHY weeknight dinner.. Yum! Serves: 1Prep time: 10 minutesCook time: 20 minutesTIP: Score the salmon skin before placingit onto the pan to cook. This will help theskin not curl up and cook evenly.Ingredients:115g salmon fillet, raw1/3 cup brown rice, uncooked2 tbsp chimichurri sauce1⁄2 small zucchini, halved1⁄2 red capsicum, in thin strips1 small carrot, thin roundsSalt and pepper to taste1 Tsp olive oil Directions:1. Cook rice according to packet instructions2. Season salmon with salt and pepper.3. In a small frying pan, heat olive oil over a medium to high heat.4. Add zucchini, capsicum and carrot and cook for 7-10 minutes, or until veggies are cooked to your liking.5. Remove vegetables from the pan and add salmon.6. Cook salmon to your liking.7. Plate up! Add rice, salmon, veggies and spoon chimichurri sauce over the top.

I have always loved poke bowls, but I'd be lying if I said they're on the less-expensive side to make (and even more expensive to purchase already made!) HOWEVER.. before you start to break your budget, let's consider an alternative .. When it comes to poke bowls, the most expensive portion that will usually break the budget is the PROTEIN! Thriving off of needing quality protein to make the dish POP, it's super easy to fall into the trap of buying that sashimi-grade kingfish or expensive pulled meats. But why not tuna? And no I'm not talking about those expensive cuts that you need to go to a fish market for.. I'm talking about a subtly-flavoured tin of tuna! If you haven't tried it before, you ABSOLUTELY should.. you'd be so surprised at how tasty it is!!   Triple Chilli Tuna Poke Bowl Serves 2 Ingredients: 250g Sirena Triple Chilli Tuna, drained (keep the oil!)1 carrot, julienne1/2 cup edamame beans, defrosted 1 small cucumber, julienne  Small handful of coriander, chopped4 small seaweed crisps 1 cup brown rice, cooked 2 small radish bulbs, sliced thinly  Optional Dressing: 2 tsp soy sauce 1 tsp sesame oil1 tsp ginger, grated1 tsp lime juiceDirections:  Place the soy sauce, sesame oil, ginger, lime juice, coriander and spring onion into a bowl and mix well (this is optional, so only if needed!)  Cook brown rice according to packet instructions.  Divide the brown rice between two bowls and top with the chilli tuna, cucumber, edamame means, coriander, radish and the seaweed crisps. Drizzle a little of the chilli oil on top and if wanted, the dressing. 

 I LOVE that I can have this amazing, hearty, winter warming meal when it's super cold outside! Fresh mango isn’t always available all year round – but Macro's Certified Organic Frozen Mango is, only at @woolworths_au!! This Recipe was bought to you by Woolworths Macro.  Serves 4Cook time: 20 minutes  Ingredients:  1 tsp Macro Organic Extra Virgin Spanish Olive Oil1 cup Macro Certified Organic Frozen Mango, defrosted 2 medium Macro Certified Organic Chicken Breast Fillet½ cup snow peas, sliced in half 1 capsicum, diced½ Macro Organic brown onion, sliced ¼ cup Macro Dry Roasted Cashews1 small handful of coriander, roughly chopped Rice, to serve Dressing: 2 tbsp soy sauce 1 garlic clove, crushed ½ tsp fresh ginger, grated 1 tsp Macro Organic HoneyWater, to thinLime juice, to taste Directions: In a non-stick pan, add the garlic, onion and chicken, and cook for 5-6 minutes until the chicken is cooked through. Remove chicken from pan and add snow peas, capsicum and cashews. Cook for 3-4 minutes or until they begin to soften. Return the chicken to the onion mixture and add in the defrosted mango. Combine all dressing ingredients and stir through mixture. Serve with rice and top with fresh coriander and a squeeze of lime.

These are like my beef mince skewers, but made into balls! They're flavoursome, delicious, light and super easy to make.  Ingredients: 500g lean beef mince 2 garlic cloves, crushed 1/2 brown onion, diced 1-2 tbsp fresh parsley, chopped 1-2  tbsp fresh mint, chopped 1 tbsp dried oregano1/2 tsp lemon zest 1/2 tsp salt 1/2 tsp pepper 1/2 tsp cumin 1/2 tsp nutmeg1/4 tsp chilli flakes 1 eggDirections:  In a large mixing bowl, add ALL ingredients and mix well.  Roll 1-2tbsp 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 olive oil and cook the meatballs for 7-10 minutes or until complelty cooked through.  Serve with rice, broccoli or any of your favourites!