Recipes | Leah Itsines

Are you ready for this?? Because these 3 Ingredient Peanut Butter and Chocolate Truffles are like little drops of heaven! They're basically dates filled with peanut butter and covered in dark chocolate and they are SO SUPER delicious - it's ridiculous!! Plus, this is a super quick and easy recipe for when you get those killer chocolate cravings. So say goodbye to the work cookie jar because you'll be enjoying these raw healthy sweet treats in no time.     3 Ingredient Peanut Chocolate Truffles  Makes: 10 datesPrep Time: 5 minutesFreeze Time: 5 - 10 minutes Ingredients: 10 pitted dates 3 tbsp peanut butter 200g dark chocolate, melted Directions: Cut the dates in half, lengthways. Using a small spread of peanut butter, spread between the dates.  Dip the date in the melted chocolate and then rest on a lined baking tray. Repeat until all dates are filled with peanut butter and coated in chocolate. Place freezer for 5 - 10 minutes or until set.  Eat! Yum!

Packed with salmon, soba noodles, veggies and edamame beans, this Asian salmon power bowl recipe has everything you need for a super healthy and easy lunch that will fuel you through the day. It's a great alternative to your traditional chicken power bowl and makes work lunches 10x more delicious. Trust me! You're going to love this.   Asian Power Bowl Prep time: 15 minutes Cook time: 15 minutes Serves: 2  Ingredients: 90g Soba noodles (dried)1/2 cup edamame beans, shelled 1 large salmon fillet, skin off Slaw: 1 carrot, sliced into thin strips 1 cucumber, sliced into thin strips 1/4 small red cabbage,  sliced into thin strips 2-3 large mint leaves, roughly chopped 2-3 sprigs of fresh coriander, roughly chopped1/2 small red capsicum, sliced into thin strips Dressing: 1 tbsp sesame oil 2 tbsp soy sauce 1 tbsp fish sauce pinch of chilli flakes 1/2 lime, juiced 1 tbsp fresh coriander, chopped   Directions:  Cook soba noodles according to packet instructions. Set aside.  In a small bowl, add all ingredients under "slaw" into a large bowl and mix well.  Heat a small pan with a small splash of olive oil to a medium high heat. Place salmon onto the pan and season with salt and pepper. Cook for 6-7 minutes or until cooked to your liking.  In two serving bowls, divide the slaw, edamame and soba noodles.  Flake the salmon using a fork and divide between the two bowls. Pour the dressing evenly over the bowls and eat! 

A zesty delicious salsa that you are SOO going to appreciate having on hand when you want a fresh twist on your meals. Perfect with this salmon, but also equally as bloody delicious with chicken, or even with your eggs & toast for brekkie! Did I seriously forget to mention it's ready in less than 15 minutes too? Yeah, it's the double whammy today. Let's go people!!   Salmon & Zesty Tomato Salsa Serves: 1Cook time: 10 minutesPrep time: 5 minutesIngredients: 1 middle pieces of salmon, skin offSalt and pepper, to taste Olive oil, for cookingCooked rice, for serving. Salsa:1 cup cherry tomatoes, quartered  1 spring onion stalk, finely sliced 1 tbsp fresh coriander, roughly chopped 1 small garlic, sliced 1/2 tbsp olive oil 1 tbsp. lemon juice Pinch of salt Directions:  Coat salmon in a pinch of salt and pepper on both sides. Heat a small non-stick pan with a splash of olive oil over a medium high heat. Cook salmon on both sides for 3-4 minutes or until cooked to your liking. Meanwhile to create the tomato salsa, add cherry tomatoes, spring onion, coriander, garlic, olive oil, lemon juice and a pinch of salt into a bowl and mix well. Taste and season accordingly. One salmon is cooked, place on a bed of rice and top with the zesty tomato salsa. 

This lemon and herb chicken is super delicious and perfect for an easy, light dinner.. and you won't believe the taste!! Just TRY and convince me otherwise 👀   Chicken with Lemon & Herb Butter Serves 2 (one breast each) Ingredients: 2 chicken breasts 10 asparagus spears, with bottoms cut off 2 tbsp butter 3 tbsp. olive oil  1/2 brown onion, sliced thinly  4 garlic cloves, crushed 2 tbsp fresh parsley, chopped 1 red chilli, deseeded and finely chopped 1 tsp turmeric powder 1 tbsp lemon juice 2 tbsp lemon rind pinch of salt pinch of pepper Rice to serve Directions: In a large mixing bowl add lemon rind, garlic, chilli, parsley, turmeric, butter, salt and pepper and 2 tbsp olive oil. Mix well.  Add chicken to the mixture and coat well. Leave in the fridge to marinate for 1-2 hours.  On a large pan, splash 1 tbsp. olive oil and heat over medium heat.  Add asparagus and onion to the pan. Sprinkle salt and pepper and cook for 5-6 minutes or until asparagus has softened and onion is translucent.  Take asparagus out of the pan and place 1 tbsp of butter into the pan.  Cook chicken breast for 6-7 minutes on each side, or until completely cooked though (make sure to cut open to check!)  Leave to rest for 2-3 minutes before cutting.  Serve with rice & asparagus.     

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! 💛

Hey you guys, another delicious recipe to hit all your meal prep neeeeds! 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.    Honey Chicken and Broccoli Stir Fry  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   

Hey Guys! I LOVE sharing recipes (of course, It's my job haha!) but I especially love sharing recipes from my community. This recipe was created by our incredible BARE ambassador Angela Martin (Instagram @the_healthy_diary_) who is a Meal prep QUEEN!  Serves: 1Cook time: 5 - 10 minutes Prep time: 10 minutes Ingredients: 100g lean beef strips 60g spaghetti, raw weight 1 medium tomato, sliced and seeds removed ½ small onion, sliced 1 garlic clove, finely diced 1 tbs of soy sauce 1 tsp of oyster sauce 1 tsp of sesame seed oil (or olive oil if you don't have!)  Fresh coriander, to your liking and chopped finely Salt & pepperDirections:  Cook the spaghetti according to packet instructions (make sure they are al dente!). Once cooked, drain the pasta and let cool down. In a large non-stick pan or wok, add sesame oil and heat on a medium to high heat for about one minute. Add beef strips and cook until seared on each side. Remove and set aside. In the same pan/wok, add garlic and onion and cook until the onion becomes translucent. Stir constantly, ensuring the garlic does not burn! Add the tomato and cook for about 1 minute or until it becomes soft, but still with a slight crunch! Bring the beef strips back to the pan, keep stirring. Now its time to add the pasta to the pan/wok and stir through. Add in the soy sauce and oyster sauce here and continue to stir and heat through.  Leave on the heat, stirring continuously to ensure the spaghetti really soaks up that beautiful flavor! Add some fresh coriander! Serve and top up with more coriander! Enjoy!

GET OUT. Sirena tuna has garlic flavour? My prayers have been answered hahaha! check out this delicious greek salad with risoni! Ingredients 2 x Sirena Tuna Garlic  Flavour ¼ cup risoni, uncooked Olive oil, for dressing  1 cup cherry tomatoes, halved  1 small lebanese cucumber, sliced into rounds 1 small red capsicum, sliced thinly   ½ red onion, sliced  ½ cup 4 bean mix, washed and rinsed  5-8 Kalamata olives, pitted  Small crumble of feta  Lemon juice, to taste  Sprinkle of dried oregano  Salt, to taste Directions:  Cook risoni according to packet instructions.  Add cherry tomatoes, cucumber, capsicum, red onion, 4 bean mix, olives and feta into a large bowl. Mix well.  Add cooked risoni, flaked tuna, lemon juice, dried oregano, salt and a drizzle of olive oil, mix well.  Tips You can choose to dress with a little balsamic glaze for something a little sweeter. 

Model: 1Serves: 1Prep Time: 10Cook Time: 20 TIP: • Don’t feel like brown rice? Simply swap brown rice for quinoa, basmati rice or couscous! • Tuna can be swapped out for another protein like beans, chicken, beef or tofu!  This recipe has to be one of my favourite BARE Guide meals.. Purely because it's so flexible and can be adapted to anyones tastebuds! I mean who doesn't love a delicious, flavoursome salad! I hope you enjoy! Ingredients: ½ cup brown rice, cooked (30g uncooked) 1 small tomato, quartered½ small green capsicum, cut into bite-sized pieces ½ small cucumber, sliced thinly ½ small red onion, sliced thinly 4 Kalamata olives, pitted 10g feta cheese 2x 95g tinned tuna, drained (brine or spring water) Dressing: 1 teaspoon olive oil 1 tablespoon lemon juice Sprinkle of dried oregano Directions: 1. Combine all dressing ingredients in a small bowl and mix well. 2. In a serving bowl, arrange tomato, capsicum, cucumber, onion, olives and feta. Top with tuna and cooked rice. 3. Pour over dressing and mix well.

This is an ideal meal prep dish that can be eaten warm or cold as a salad – whetherit’s at your desk for lunch or as I like to daydream about, lunch by the pool. The Mix-a-mato® tomatoes are an awesome colour pop and the blend of flavours from all thedifferent tomato varieties makes this dish a standout.Serves: 2Cook time: 15 minutesPrep time: 10 minutesIngredients:2 cups spiral pasta, uncooked½ cup Broccolini® chopped1 tablespoon basil pesto½ cup Mix-a-Mato® tomatoes, halved5-10 whole Kalamata olives, pitted1 cup baby spinach1 small zucchini, sliced into half-moons1 teaspoon parmesan cheese1 teaspoon pepita seedsDirections: 1. Cook pasta according to packet instructions.2. Heat a medium pan with a splash of olive oil over medium high heat. PlaceBroccolini® and zucchini into the pan and cook for 5-6 minutes. Then addolives, baby spinach and Mix-a-Mato® tomatoes. Toss for 3-4 minutes untiltomatoes have begun to soften.3. Add cooked into the pan and toss to warm through. Add pesto to the pan andmix through. Transfer to a serving dish. Sprinkle parmesan cheese and pepitaseeds over the top.

This is SUCH a delicious protein brownie and can be enjoyed at ANY time of the day! It's the perfect 3pm or post workout snack. Plus, it can easily be made vegan for all my vegan friends! YAY! I love enjoying these with a bit of yoghurt and fresh berries. YUM! Makes: Approx 12 brownies Prep Time: 15 Minutes Cooking Time: 25 Minutes Ingredients:  1.5 cups Spelt Flour (or any other choice of flour) 1 cup Whey Chocolate Protein Powder  1/2 cup of Cacao 1 1/2 tsp Baking Powder 1/3 cup Coconut oil (Melted) 1 cup of Maple Syrup or Rice malt syrup 2/3 cup Coconut Milk 1 tablespoon of Vanilla Extract Pinch of saltOptional: 1/4 cup blueberries  Tip: 1. You can use another flavour of protein powder if you like! Simply add another 1/4 cup of cacao. 2. If this mixture is a little dry, add a little more coconut milk. Directions:  Pre-heat oven to 180 degrees celsius. Add flour, protein powder, cacao and salt into a bowl and mix well. Make a well in the flour and then pour all the wet ingredients in.  Mix well until all combined. If it is looking dry, add a little more coconut milk.  Pour into a deep lined baking tray and spread evenly from edge to edge.  Place into the oven for 20 minutes. Using a fork or a skewer, place into the middle of the brownie and if it comes out clean, its ready!  Slice and EAT! 

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