Recipes | Leah Itsines

If you're craving a healthy yet filling meal prep breakfast, then this Baked Beans recipe is for YOU! It's super quick and easy, and lasts in the fridge for up to 2 days. Plus, it is so delicious and the perfect way to start your day! Serves: 2 Prep Time: 10 minutes Cooking Time: 15-20 Minutes Ingredients: 2 tbsp olive oil 400g canned cannelini beans, rinsed and drained  1/2 tsp fresh thyme, chopped 1 large garlic clove, grated 1 small brown onion, diced 1/2 cup of crushed tomatoes Pinch of salt & pepper 1/4 cup semi sun dried tomatoes 1/4 tsp chilli flakes 2 eggs  Directions: In a small pot, boil water and place eggs inside. Once the water is boiling, set a timer for 8 minutes (or however you like your eggs).  In another small pot, heat olive oil over a medium heat.  Add onion, garlic, thyme and chilli into the pot and cook for 3-4 minutes or until onion has become translucent.   Add crushed tomatoes, sun-dried tomatoes and beans to the pot and stir through. Add salt and pepper the mix and leave to simmer for 5-7 minutes. Taste and season accordingly.  Divide this mixture between two meal prep containers. Place one egg in each container.  Hope you love this veggie option for brekky! Love, Leah x  

I LOVE how creamy this sweet potato hummus is!! Plus, it's super easy to make and super healthy but also so damn delicious! This is the perfect 3pm work snack, party food, meal prep idea or addition to any meal - aka anytime you're craving it! I've make this without tahini for everyone who is no a fan but you could add a little if you like :) Enjoy!   Makes: 2 Cups Prep Time: 15 Minutes Cooking Time: 30 Minutes Ingredients: 400g can of chickpeas, drained and rinsed  500g sweet potato, peeled and sliced intro bite size pieces 1 tsp cayenne pepper  3 tbsp lemon Juice 2 garlic gloves, crushed 1/2 cup olive oil (more if needed) Sprinkle of Salt and Pepper Directions:  Pre-heat oven to 200 degrees celsius. Coat the sweet potato chunks in a small amount of olive oil and a pinch of salt and pepper. Place onto a lined baking tray and into the oven for 30 minutes until cooked through. Once cooked, allow to cool.  In a food processor, add chickpeas, cayenne pepper, lemon juice, garlic, olive oil and salt. Blitz for 30 seconds.  Add sweet potato into the blender and whiz until your desired consistency. 

This Sesame Chicken Meatballs Recipe is SUPER delicious! It's an amazing quick and easy dinner idea for when you're craving something fresh, healthy and super filling. PLUS, it also works perfectly for meal prep work lunches! Yay! Pair these meatballs with rice and salad to complete your tasty healthy meal.   Makes: Approx 15 Prep Time: 10 Minutes Cook Time: 5-7 Minutes Ingredients:  500g lean chicken mince 1 tbsp fresh coriander, roughly chopped 1 tbsp fresh ginger, grated  2 garlic cloves, crushed  2 tsp black sesame seeds  1 tsp curry powder  2 spring onions, finely sliced  Pinch of salt and pepper  Directions:  Add ALL ingredients into a bowl and mix well. Take 1 tbsp of mixture at a time and roll into small bite sized balls.  In a medium non-stick pan, heat a splash of olive oil over medium to high heat.  Cook the meatballs for 5-7 minutes or until completely cooked through (check and open one up, chicken can be super funny!)  Serve with a side salad and some rice! 

I absolutely love this recipe! It's super easy, super healthy and super delicious. Plus it's so so so easy to make - it's the perfect simple dinner idea and also makes amazing leftovers for work lunches the next day. This recipe can also easily be made vegan and is super kid friendly so the whole family can enjoy together. YAY!   Serves: 4 Prep Time: 15-20 Minutes Cooking Time: 15-20 Minutes Tip: If you wanted an added extra bit of protein, add chicken or some tofu. Ingredients: 1 large garlic clove, crushed 1 carrot, diced 1 small brown onion, diced 1 small broccoli head, cut into florets and diced 1 small red capsicum, diced 1 cup red cabbage, thinly sliced 2 spring onion stalks, thinly sliced 1 cup uncooked quinoa1 red chilli, sliced thinly 2 tbsp soy sauce 2 tbsp oyster sauce (Or more soy to make it vegan or vegetarian)Salt and pepper to tasteFresh coriander to serve  Directions:  Begin to cook quinoa according to packet instructions. In a deep pan, heat a small amount of olive oil and fry off garlic, chilli and onion for 2-3 minutes or until onion becomes translucent.  Add broccoli, carrot, capsicum and spring onion into the pan and cook for 5 minutes until vegetables begin to soften.  Add cabbage into the pan and cook for 2 minutes until the cabbage begins to soften.  Add cooked quinoa to the pan and stir through.  Add the soy, oyster and fresh coriander to the pan and heat through. cook for a further 1 minute and then serve! 

These sweet potato burgers are SO delicious! They contain a new ingredient I've discovered -Textured vegetable protein! It's seriously SO COOL. Whether you're vegan or not, this will be your new favourite burger. Not only are the super delicious but also super easy and healthy too! It's packed with protein and flavour, and is the perfect healthy alternative to takeaway. I guarantee everyone will love this easy amazing recipe.  Makes: 6 patties Prep Time: 20 Minutes Cook Time: 15 Minutes Ingredients: 220g sweet potato, sliced into chunks 1 cup of Macro Organic Textured Vegetable Protein, dried 2 tbsp Moroccan spice 1/4 tsp salt  1/4 cup plain flour 2-3 tbsp olive oil, for cooking  Extras (up to you!) : Red onion, diced Lettuce Leaves, cups  Avocado Directions:  Peel sweet potato and slice into small chunks.  Steam the sweet potato in the microwave for 5 minutes, or until soft. Mash once soft and set aside.  Add the textured protein to a bowl and pour 1 cup of boiling water over the top. Place a plate over the bowl to keep the steam in! Leave to sit for 5-10 minutes or until all the water is absorbed.  In a medium mixing bowl, mix the vegetable protein, mashed sweet potato, Moroccan spice, salt and plain flour. Mix well (I use my hands so it binds well!). and shape into small patties.  On a large non stick frying pan, heat olive oil over a medium to high heat. Cook patties for 3-4 minutes on each side, or until lightly golden brown.  Serve on a lettuce leaf, with some avocado, red onion and a big squeeze of lime! (This is up to you as to how you'd like to serve, but these are just my favourites!) 

This Grilled Pork and Broccoli recipe is the perfect meal prep idea for work lunches! It takes no time at all to grill the pork and broccoli in the frying pan, making it a super easy, quick and healthy recipe. Plus, I love pairing this combination with rice so your tummy stays nice and full. YAY!   Makes: 3 Meals Prep Time: 15 Minutes Cook Time: 15 Minutes Ingredients:  300g pork fillet, sliced thinly  1 large broccoli head, sliced into florets  1 cup of basmati rice, uncooked & rinsed  3 whole all spice balls  3 whole cloves (spice)  1 small brown onion, diced  2 cups of chicken stock 1 tbsp dried oregano 1 tsp salt  1/2 tsp cracked pepper  1-2 small garlic cloves, crushed  1 tsp olive oil Directions:  In a small pot, heat olive oil over a medium to high heat.  Add brown onion, whole cloves and all spice into the pan and cook until onion becomes translucent.  Add rinsed basmati rice and stir for 30 seconds. Add chicken stock and stir. Cover with a lid and bring to a boil. Turn the heat down to a light simmer and put a timer on for 15 minutes.  In a large bowl, add the pork, dried oregano, salt, pepper, garlic and a small splash of olive oil.  On a non-stick pan, cook the pork in batches until lightly golden brown and cooked through. Once you've cooked your last batch, add a touch more olive oil into the pan and add the broccoli. Cook until cooked to your liking.  Divide the rice, broccoli and pork between three containers and enjoy for lunch or dinner three days in a row! 

This muesli is perfect in the mornings served with some yoghurt and fresh fruit, or even had as a little snack with yoghurt throughout the day! It's also incredibly easy to make and an amazing meal prep breakfast idea. I just know you're going to love this healthy alternative! And for all those wondering, you can find Macro Date Syrup in the Woolworths' health food aisle in you live in Australia. Yay! Prep Time: 10 Minutes Cooking Time: 12 - 15 Minutes Ingredients: 3 cups rolled oats 1/4 cup peptic seeds (pumpkin seeds) 2 tbsp flaked almonds 3 tbsp dried fruit, diced (I used cranberries, but apricots/apples are great too!) 1/2 tsp cinnamon  1/4 cup Macro date syrup  Directions: Preheat grill to a high setting. Add oats, pepita seeds, flaked almonds, dried fruit, cinnamon and macro date syrup into a bowl and mix well.  Pour mixture onto a lined baking tray and spread out evenly. Place under the grill for 2-3 minutes each time, using a spoon to mix around the mixture as you go. Take out when the whole mixture is beautifully golden. Typically this may take 10 or so minutes, but each grill is different! Store in an airtight container and eat over 2/3 weeks!

BANANA MUFFINS! These are absolutely delicious and the perfect healthy snack or grab and go breakfast when you're in a rush. I used a little Macro Xanthan Gum (which is a gluten free thickener) and the Macro dried fruit available only at @woolworths_au! They’re so delicious and perfect for kids to take to school in their lunchboxes. Yay! I just love this banana muffin recipe! It's super easy make and is an amazing healthy way to satisfy those sugar cravings. This recipe was in conjunction with Woolworths Macro :)    Makes: 6-8 Muffins (Depending on the size!) Prep Time: 15 Minutes Cooking Time: 20 Minutes Ingredients: 100g packet of Macro Mixed Seasonal Fruit1 tsp Macro Xanthan Gum1 Cup Macro Almond Meal1⁄4 Cup Macro Organic Spelt Flour3 Very Ripe Bananas, Mashed1⁄4 Cup Macro Organic Honey (or Maple Syrup for vegans)Directions:  Pre-heat oven to 180 degrees celsius.  Add all ingredients into a bowl and mix well.  Place into muffin tins and into the oven for 20 minutes, or until lightly golden. Wrap and take to work or a quick grab and go brekky!   

Zucchini, Mushroom and Quinoa Slice!! 😍 Freeeeeking YUM! This recipe is so easy to make and packed with nourishing ingredients, making it the perfect healthy 3pm work snack, side or grab and go breakfast. It's also an amazing vegetarian meal prep recipe and incredibly filling. Quinoa is a GREAT carb that keeps you fuller, for longer! Adding it into slices like this, salads or anything else thats typically 'light' is a great way to bulk up your meal!   Makes: Approx 12 Slices Prep Time: 15 Minutes Cook Time: 30 Minutes Ingredients: 3 medium zucchinis, grated 6-8 button mushrooms, sliced 1 brown onion, diced 2 garlic cloves, crushed 1/2 cup quinoa, uncooked 1 cup of plain flour 1/4 cup parsley, chopped 1/2 cup grated cheese 5 eggs Generous pinch of salt and pepper Directions:  Pre-heat oven to 180 degrees celsius.  Cook quinoa according to packet instructions.  Combine the vegetables, garlic and parsley into a large mixing bowl. Add cheese, eggs, flour, salt and pepper to the bowl and mix well. Add quinoa and mix.  Spoon the mixture onto a lined baking tray and bake in the oven for 30 minutes, or until lightly golden. Serve hot or cold! 

These Strawberry and Coconut Overnight Oats are the easiest meal prep recipe ever. It's the perfect healthy breakfast idea, especially when you're in a rush or don't have heaps of time to cook. Serves: 2  Prep Time: 5 Minutes Ingredients: 1 cup of oats 2 cups of almond milk (or milk your choice) 2 tsp chia seeds 2 tbsp desiccated coconut Pinch of cinnamon 1 cup OOB organic frozen strawberries 1/4 tsp vanilla essence  Directions:  In two containers, divide the ingredients evenly. (1/2 cup oats in each, 1 cup almond milk etc) Place into the fridge overnight and eat in the morning! If you'd like something warm - place into the microwave for 2 minutes.  

I love this Roast Vegetable and Bulgar Wheat Salad! It's a super easy way to get some more veggies into you and is the perfect healthy meal prep recipe, lunch idea for work or dinner addition. Plus, it's an amazing meal for both vegans or vegetarians, so everyone can enjoy it! Serves: 4 Prep Time: 15-20 Minutes Cooking Time: 20-30 Minutes Ingredients:  1 cup of Macro Bulgar Wheat 200g pumpkin, cubed 1 zucchini, roughly diced  1 small eggplant, roughly diced  1 red capsicum, roughly diced  3 tbsp Moroccan seasoning  1 tbsp olive oil  2 large handfuls of rocket, washed  Generous pinch of salt 1/2 lemon, juiced  Directions:  Pre-heat oven to 180 degrees celsius.  Soak the bulgar wheat in boiling water for 10 minutes (or according to packet instructions). Drain well.  In. a large mixing bowl, add pumpkin, zucchini, eggplant, capsicum, olive oil and moroccan seasoning and mix well.  On a lined baking tray, pour the vegetables on and place into the oven for 20-30 minutes, or until cooked through.  In a large mixing bowl, add rocket, cooked veggies, bulgar wheat and mix. Season with salt, olive oil and lemon to taste. Serve at your next BBQ or package up in meal prep containers!   

If you're looking for a delicious and healthy breakfast or snack, then this Mixed Berry Chia Pudding is perfect! It's such an quick and easy recipe and also an amazing meal prep idea to take to work and keep you nice and full. The combination of the almond milk and greek yoghurt make it nice and creamy, which works perfectly with the fresh berries. Serves 2Ingredients: 1/4 cup white chia seeds (can use black!)1 cup almond milk (or milk of your choice!) 1/2 cup natural Greek yoghurt 1 tsp. maple syrup1/4 cup frozen OOB Organic mixed berries 1/4 tsp vanilla essence 1/4 tsp cinnamon  Directions:  Into a small bowl, add chia seeds, almond milk, yoghurt, honey and vanilla extract Stir WELL, as you don't want the chia to be sticking together.  Cover, and leave in the fridge overnight (or for 3+ hours). After two hours, give it another stir to ensure it's all mixing through. Into a blender, add the chia mixture (It should be thick by now!) and the frozen berries.  Blend for 2-3 minutes, until your desired consistency.