Recipes | Leah Itsines

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! 

It's getting colder here which means...it's soup season!! I love meal prepping my soups in big batches so I can freeze for a super simple and easy meal.  Serves: 6 Prep Time: 10 minutes Cook Time: 1 hour Ingredients: 2 tbsp olive oil  1 tbsp fresh thyme leaves, roughly chopped Salt and Pepper to taste 5 cups of vegetable/chicken stock 1 large cauliflower head, sliced into florets 1 large brown onion, quartered 3-5 garlic cloves, whole (up to you how garlicky you'd like it!)3 medium white potatoes, diced 1/2 cup cheddar cheese (or any melty cheese you like!)1/2 cup gouda cheese (or any melty cheese you like!) Directions:  Preheat oven to 180 degrees celsius Coat the cauliflower florets with thyme, salt, pepper and olive oil. Mix well to coat all the florets. Place onto a lined baking tray (or two!) and add the garlic cloves (whole!) onto the tray. Place into the oven for 30 minutes or until lightly golden.  In a deep pot, heat a small splash of olive oil and add the onion. Cook for 2-3 minutes until it begins to soften. Add the potatoes, cooked cauliflower, garlic and mix well.  Pour in the chicken stock and cover for 20 minutes or until the potatoes are soft.  Using a stick blender (or a normal blender), blend the soup until your desired consistency.  Place the soup back In the pot over a low heat. Add the cheese and stir to melt.  Season with salt and pepper and serve! 

Prep Time: 10 Cook Time: 25 minutes Serves: 2 Ingredients: 2 cups of spiral pasta, uncooked1 tsp olive oil1 small brown onion, diced2 garlic cloves, thinly sliced 1 spring onion, finely sliced 1/2 medium red capsicum, Finley sliced 1/2 medium zucchini, grated and excess water squeezed out4 semi sun dried tomatoes, chopped roughly 1 cup of broccoli florets, finely diced 1 x 400g can of tinned crushed tomatoes 2 x 95g tins of Sirena Basil Infused Tuna Fresh basil, to top Parmesan cheese, grated (up to you how much!)Salt and Pepper, to taste Directions:  Cook pasta according to packet instructions, removing two minutes from the cook time.  Pre-heat oven to 180 degrees celsius.  In a deep frying pan, heat olive oil and the oil from the tuna cans (this will help enhance flavour!). Add brown onion, garlic, spring onion, capsicum, zucchini, sun dried tomatoes and broccoli florets and cook for 10 minutes. Season with salt and pepper.  Add the chopped tomatoes into the pan and season again with salt and pepper to taste.  Flake the tuna into the pan and mix through.  Add cooked pasta into the pan and mix through once more.  Add the mixture into a oven safe dish and sprinkle cheese over the top.  Bake for 15 minutes or until lightly golden.  EAT! 

I love a good cheap and healthy meal prep recipe and these Turkey Patties are the best! They're quick, easy and super tasty. You'll love this idea for lunch or dinner. Simply, pack your meals in seperate containers and you'll be ready to go for days.Serves: 4 meals  Cook time: 40 minutes  Ingredients: 500g Lean Turkey Mince, raw 1 Sweet potato, Peeled and roughly chopped 2 Zucchini, one roughly chopped and one grated finely 2 Carrots, One chopped roughly and one grated finely1 Eggplant, roughly chopped 2 tbsp. Olive oil1 tbsp Dried OreganoPinch of Salt and Pepper 3 Spring onion stalks, sliced thinly2 garlic cloves, crushed1/2 long red chilli, finely sliced 1/4 tsp turmeric powder 1/2 cup quinoa (uncooked), cooked. 1/2 a lemon, juiced Directions:  Preheat oven to 180 degrees celsius.  Roughy chop 1 zucchini, 1 carrot, eggplant and sweet potato into large chunks.  Place veggies onto a lined baking tray and coat with a pinch of salt and pepper, dried oregano and 1 tbsp of olive oil. Place into the oven for 30-40 minutes or until veggies are cooked through. In a mixing bowl, add turkey, 1 grated carrot, 1 grated zucchini, spring onion, garlic, chilli and turmeric powder. Mix together.   On a non stick pan, splash a tbsp of olive oil over medium to high heat. Form the turkey mixture into small patties and cook for 3-4 minutes on each side. Once the veggies are done, place them into a large mixing bowl and add the cooked quinoa. Season with salt and pepper and a big squeeze of lemon. Divide the patties and the quinoa salad into three containers and store in the fridge for your meal prep!

Spice up your meal prep game with this delicious Chilli Lime Chicken recipe! Packed with my favourite veggies, sweet potato mash and broccoli, this recipe is super quick, easy and, most importantly, packed with flavour. In less than 30 minutes, you'll have 3 meals prepped and ready to go for the week. How easy is that? Serves: 3  Prep Time: 15 minutes  Cook Time: 20 minutes  Ingredients:600g sweet potato, peeled, raw and chopped into bite sized pieces 500g chicken breast, uncooked, sliced into strips1 teaspoon smoked paprika¼ teaspoon cayenne pepper½ ground coriander1 tbsp tomato paste2 fresh garlic cloves, crushed2 tbsp olive oilPinch of pepperPinch of salt6 broccolini stalks1 tsp chives, finely chopped 1/2 lime, juiced 1 small red chilli, deseeded and chopped Directions: 1. After peeling and chopping the sweet potato, place into a deep pot and cover with water and place onto a high heat, bring to a boil and then leave to simmer for 20-25 minutes or until soft.  2. In a small bowl, mix paprika, cayenne pepper, ground coriander, tomato paste, 1 crushed garlic clove, olive oil, lime juice, salt and pepper. Combine throughly.  3. Add chicken strips into this bowl and coat well. Leave to marinate in the fridge for 2 hours (or overnight if you can!).  4. Cook chicken in batches in a small pan with a splash of olive oil until fully cooked through.  5. Drain water from sweet potato and transfer into a large bowl. Begin to mash with a fork or potato masher until smooth. Add fresh chives and a pinch of salt and pepper. Mix throughly.  6. Wiping the pan used for the chicken, add another splash of olive oil and add in the remaining garlic clove and the fresh chilli. Add in the broccolini and cook for 4-5 minutes or until it begins to soften (you still want a crunch!) 7.Divide the ingredients into three containers. I used 1/2 cup sweet potato mash, 3 broccolini stalks and around 120g of chicken.  Hope you LOVE this recipe! Don't forget to come over on instagram and let me know if you do! @leahitsines or TAG me in the image so I can see your beautiful creations!  Love, Leah x

Delicious chicken burgers that will leave your family wanting more!    Prep time: 5 minutes Cook time: 10 minutes Serves: 4Ingredients: 500g chicken mince (or breast)4 wholemeal burger buns, toasted 2 garlic cloves1/2 small chilli, deseeded and diced 2 tbsp yellow curry paste 1/4 cup fresh coriander, roughly chopped 1/2 lime, juiced 1 spring onion stalk, roughly chopped 1 slice of bread, wholemeal Toppings (you can choose your own!):1 medium tomato, sliced thinly 1 small cucumber, sliced into thin ribbons 1/4 cup Japanese mayo (between all burgers)1/2 red onion, sliced thinly  Directions:  In a food processor, add chicken, garlic, chilli, yellow curry paste, coriander, lime, spring onion and the slice of wholemeal bread. Blend until a fine paste.  Shape the chicken mixture into 4-6 patties. Place chicken patties on a hot pan with a splash of olive oil, and cook for 4-5 minutes on each side or until cooked through.  Toast the bread buns and layer with chicken, cucumber, tomato, mayo and red onion.  EAT! 

YUM! I absolutely love one pot meals! So easy to make and a perfect dinner option.  Serves: 4 Cook time: 30 minutesPrep time: 10 minutes Ingredients: 1 medium brown onion, diced 1 garlic clove, crushed 3 tbsp Madras curry paste  2 cups of pumpkin, raw and diced  1/2 small cauliflower, cut into florets  1/2 cup edamame beans, shelled 1 cup coconut milk, canned 1 cup basmati rice, washed 1.5 cups vegetable stockSalt and pepper to taste Directions: In a large, deep pan, splash 1 tbsp of olive oil and heat over medium to high heat.  Add onion and garlic to the pan and cook until onion is transparent. Add curry paste to the pan and cook for 1 minute.  Add pumpkin, cauliflower and edamame beans to the pan and cook for 4-5 minutes, or until vegetables begin to soften.  Add coconut milk, basmati rice, vegetable stock and season with salt and pepper. Cover and leave to simmer for 20 minutes, stirring occasionally. Once the liquid has evaporated, serve!

Salmon is hands down my go-to dinner choice and this miso marinade takes it to the next level.  Whether you're cooking for two or the whole family, this is a super quick recipe that you can easily cook in 30 minutes! Pair it with my brown rice salad or meal prep it some steamed rice and broccoli for an easy work lunch.    Serves: 2 Prep Time: 10 minutes  Cook Time: 20 minutes Ingredients:  2 salmon fillets, skin off  2 tsp white miso paste  1 tsp brown sugar 1 tsp rice wine vinegar  1 tbsp sesame oil  1 tbsp soy sauce  1 garlic, crushed  1cm ginger, grated  Toppings:  1 tsp sesame seeds Directions:  Preheat oven to 180 degrees celsius.  In a small bowl, add miso paste, brown sugar, rice wine vinegar, sesame oil, garlic, ginger and soy sauce together and mix well (you may need a small whisk!).  Coat salmon in the miso mixture and leave to marinate for 30 minutes (or longer if you can!) Heat a small pan with a small splash of olive oil over a medium to high heat. Add salmon to the pan and lightly brown.  Once lightly browned, place onto a liked baking tray. Cook for 15 minutes in the oven to completely cook through.  Top with sesame seeds. 

The fish tacos are amazing! I love the combination of the crispy fish, with fresh salad toppings & coriander & lime dressing. Plus, I used corn tortillas to make it gluten free. Whether you're cooking for yourself or the whole family, his recipe is so quick & easy to make, you'll be eating in less than 30 minutes.  Always check the label to ensure the products and ingredients in this recipe are right for your needs. Serves 4Prep Time: 20 minutes Cook time: 15 minutesIngredients: 500g white firm fish (snapper, ling, flake)4 Woolworths Free From Gluten Corn Tortillas 1 egg, whisked Crumb: 1 cup Woolworths Free From Gluten Breadcrumbs 1 tsp garlic powder ¼ tsp cayenne pepper ½ tsp salt Pinch of pepper½ tsp turmeric Topping ideas:  2 cups red cabbage, shredded 1 avocado, sliced 1 medium tomato, diced 1 small jalapeno (optional) 1 lime, in wedges Fresh coriander (optional) Dressing: ½ cup natural greek yoghurt ¼ lime, juiced 1 tsp lime zest1 tbsp chopped coriander 1 small garlic clove Salt to tasteDirections: Slice the fish into bite sized pieces. Mix all ingredients under “crumb” into a small mixing bowl. Coat the fish in the egg, and then into the crumb. Once you have crumbed all the fish, Lay flat on a plate and pop in the fridge for 15 minutes to set. Add all ingredients under “dressing” in a small bowl and mix well. On a large non stick pan, heat a splash of olive oil and cook the crumbed fish until light and golden brown (and completely cooked through! Heat the tortillas and assemble your tortilla with some crumbed fish,  your favourite toppings (mine are suggested above!) and a small drizzle of the dressing!

Always check the label to ensure the products and ingredients in this recipe are right for your needs. Serves 6-8Prep time: 15 minutesCook time 40-50 minutes  Ingredients: 500g lean beef mince10 Woolworths Free From Gluten Corn Tortillas 2 large garlic cloves, crushed 1 long red chilli, deseeded and sliced1 large brown onion, diced700ml Macro Organic passata sauce 300ml water or gluten-free chicken stock 1 tsp salt 1 tsp cracked pepper 1 tsp dried oregano 1/2 tsp mustard powder 10 basil leaves 1 cups of mozzarella cheese1 cup parmesan cheese 2 tbsp. olive oil Directions: Preheat oven to 180 degrees celsius. In a deep pot, heat olive oil over a high heat. Add onion, garlic, chilli into the pot and stir for 2-3 minutes, or until onion is translucent. Add beef mince into the pot and using your cooking utensil, break the mince up into small pieces. Cook until all water has evaporated from the bottom of the pot. Once beef is cooked, add passata sauce, water, salt, pepper, oregano, mustard powder and basil leaves. Leave to simmer for 20 minutes. In a deep dish, spoon a small amount of the sauce onto the bottom, edge to edge to ensure nothing sticks. Layer the Woolworths Free From Gluten Corn Tortillas on the bottom, then top with a layer of sauce and a layer of mozzarella. On the next layer, add more tortillas, sauce and top this time with parmesan (whilst layering, change between mozzarella and parmesan) Continue layering until you reach the top. Cover with al-foil and place into the oven for 30 minutes. Serve hot!

 I LOVE Aussie sweet potatoes because;   - They are high in Vitamins & packed with fibre (great for a healthy digestive system)  - SUCH a versatile veggie (can be in almost anything as a #superswap - hello sweet potato ice-cream haha!) - They are sweet, so the addition of flavour brings out the deliciousness in any dish!  - Gives that fullness to any meal, eg a mash with steak and veggies would keep you fuller for longer!  Serves 2prep time: 15 minutes Cook time: 30 minutes Ingredients:1-2 medium Australian sweet potatoes Bean mixture:1 tsp olive oil1 small garlic clove, crushed400g can red kidney beans, drained & rinsed2 tbsp tomato passata sauce Pinch of cayenne pepper Salt and pepper to taste Guacamole½ avocadoLemon juice, to taste¼ garlic clove, crushedSalt & pepper to taste Salsa½ medium tomato, diced (room temp)¼ small red onion, finely dicedLemon juice to taste1 tsp olive oil1 tbsp. coriander, choppedPinch of salt and pepper Directions: Pre heat oven to 180 degrees celisus. To make the sweet potato chips, slice the sweet potato in rounds as thin as you can. To make it easier, use a mandolin slicer so they come out even. Spray the rounds with olive oil and season with salt. Lay flat on a couple of lined baking trays (it might look like a lot of sweet potato, but it shrinks!) and place into the oven for 30 minutes. After the first 15, remove and flip. Keep an eye on them as they can burn easily. Remove from oven once crunchy. To make the bean mixture, heat olive oil in a small saucepan over medium heat.Add garlic to the pan and cook for 30 seconds, add the beans, tomato passata, salt and pepper and stir. Heat through for a couple of minutes or until the mixture begins to thicken. Set aside until you’re ready to assemble. To make the salsa, place tomato, red onion, lemon juice, olive oil, coriander and a pinch of salt and pepper into a small mixing bowl. Keep this out of the fridge as you want it to be room temperature. To begin making the guacamole, place the avocado, lemon and garlic into a small bowl and mash. Sprinkle a little salt and pepper to taste. Finally – you’re ready to assemble! Arrange the sweet potato chips onto a place and top with beans, salsa and avocado. This is meant to be had fresh, so no need to go back into the oven! EAT!  

You'll never have normal spaghetti and meatballs after this! You can surprise your guests with a cheesssyyy filled centre....they'll love you for it! Ingredients: Serves 4Meatballs: 500g beef mince 1 zucchini, grated finely and excess water squeezed out6 mint leaves2 garlic cloves, crushed 1/4 cup chopped parsley 1/4 cup bread crumbs ( I used gluten free!) 1 tsp salt1/2 tsp pepper1/2 tsp red chilli flakes  1/2 tsp dried oregano 100g red cheddar, cut into cubes 1 eggSauce: Ingredients: 2 400g cans of crushed tomatoes 1 medium brown onion, finely diced 1 long red chilli, finely diced2 garlic cloves, crushed 2 tbsp. olive oil 1 tsp salt1 tsp pepper1 tbsp. dried oregano6 basil leaves 1 cup waterAdditions; 500g Spaghetti (4 serving packet) Parmesan to sprinkle  Directions:  Cook pasta according to packet instructions. Set aside until ready to serve.  To make the meatballs, add the meatballs, zucchini, mint, garlic, parsley, salt, pepper, oregano, chilli, egg and breadcrumbs into a large mixing bowl. Mix WELL.  Roll meatballs to your desired size, and place a cube of cheese in the middle and continue to roll. Cover the cheese by rolling the meat around it to ensure it doesn't melt out! On a large non-stick pan, splash a small amount of olive oil and brown the meatballs, but don't cook all the way through!  Set meatballs aside. To make the sauce, heat olive oil in a deep pot over medium to high heat for 2 minutes.  Add onion, garlic and chilli and cook for 5 minutes or until onion becomes translucent, ensuring to stir constantly.  Add crushed tomatoes and water heat for 5 minutes.  Add salt, pepper and oregano and the meatballs. Leave to simmer on a low heat for 15 minutes.  Add basil leaves and cook for a further 5 minutes.  Serve with your favourite pasta!