Recipes | Leah Itsines

ITS HERE! 🌟The best #vegan Buritto bowl you'll ever see....ESPECIALLY WITH THE GARLIC FLAVOURED HUMMUS (whhhhutt!!) from Obela!  This bowl is seriously un-real and perfect for a quick and simple dinner...but also PACKS a punch with flavour! Serves 2Ingredients:¾ cup Basmati Rice, uncooked (you can use brown rice quinoa or carb of your choice!) 1 small sweet potato, sliced into thin rounds1/2 medium broccoli, cut into florets100g canned corn kernels, washed and rinsed 100g canned black beans, washed and rinsed 100g canned chickpeas, washed and rinsed100g ice berg lettuce, sliced thinly1 tbsp olive oilSalt and Pepper1 lime, cut into wedges  ¼ tsp garlic salt Tiny pinch of cayenne pepper ¼ tsp paprika 4 tbsp Obella hummus (garlic flavour or pine nut are my favourites!)   Directions:  Pre-heat oven to 180 degrees celsius.  Cook rice according to packet instructions. Set aside until needed.  Onto a lined baking tray, spread out the sweet potato slices and broccoli florets. Drizzle with olive oil and a pinch of salt and pepper. Bake int he oven for 20 minutes or until cooked through.  In a small pan, heat a small splash of olive oil over medium to high heat. Add corn, chickpeas and black beans into the pan and stir for 1 minute. Add garlic salt, cayenne pepper and paprika into the pan and stir for 2-3 minutes to heat through.  Build your bowl! Divide rice, corn mix, broccoli and sweet potato, lettuce and lime wedges and top each bowl with a large dollop of the obela hummus!  EAT!     

Who doesn't love a good greek salad? Mixed in with some lean pork, this is a perfect, light dinner! It's easy and quick to make but so tasty. You'll love every bite!Serves 4Ingredients:  2 Lebanese cucumbers, sliced 1/2 large red onion, diced3 tomatoes, diced½ cup of pited olives1 green capsicum100g feta cheese400g pork leg fillet, sliced thinly 2 garlic cloves, crushed 1/2 tsp dried oregano 1/2 tsp salt 1/2 tsp pepper 1/2 lemon, juiced 1 tbsp olive oil Dressing for salad:½ teaspoon dried oregano2 tbsp lemon juice1 tbsp olive oilSmall pinch of salt Directions:  In a small mixing bowl, add sliced pork fillet, garlic cloves, dried oregano, salt, pepper and lemon juice. On a non stick pan, heat olive oil over medium to high heat. Cook pork fillet in batches until lightly browned and cooked though.  In a large mixing bowl, Add cucumber, onion, tomatoes, olives, green capsicum and feta.  Add dried oregano, lemon juice, olive oil and a small pinch of salt.  Add cooked pork fillet into the bowl and toss to combine.  

CURRIED CHICKEN, ROAST VEG AND QUINOA MEAL PREP! 👊 When it comes to good meal prep, I love having foods that are simple to prepare but also SO tasty that it makes lunch or dinner time exciting! 🌟 I used chicken breast, some incredible roasted veggies and macro Organic Tri Colour Quinoa only available at Woolworths! Serves 3 Ingredients: 1 cup tri-coloured quinoa, uncooked  2 chicken breasts, sliced into strips 1 small sweet potato, sliced thinly 1 small zucchini, sliced into rounds100g Brussel sprouts, halved 200g broccoli, cut into florets 200g pumpkin, sliced thinly 1 tsp salt 1/2 tsp pepper 1/4 tsp chilli flakes 2 cloves garlic 1/2 tsp paprika 4 tbsp olive oil Chicken marinade: 1 teaspoon smoked paprika1/2 tsp curry powder½ tsp ground coriander1 tbsp tomato paste2 fresh garlic cloves, crushed 2 tbsp olive oil pinch of salt & pepper  Directions:  Pre-heat oven to 180 degrees celsius.  Cook quinoa according to packet instructions.  in a large mixing bowl, add everything under "chicken marinade" and mix well. Add chicken strips into the bowl and coat well. Leave to marinade for 1 hour (or overnight if you have time!).  In another large mixing bowl, add sweet potato, zucchini, Brussel sprouts, broccoli, pumpkin and mix.  Add salt, pepper, chilli, garlic, paprika and olive oil into the bowl and toss to mix well.  Pour the veggies onto a lined baking tray and leave in the oven for 35 minutes or until cooked through.  On a large non-stick pan, splash a small amount of olive oil and heat to a medium heat.  Cook chicken until lightly browned and cooked through.  Into three containers, evenly distribute the vegetables/chicken and the quinoa.  EAT! 

Oh my goodness - The meat in this is SO soft, delicious and incredible for meal prep!  Ingredients: 1kg beef brisket steak4 garlic cloves1/2 cup soy sauce (low sodium)1/2 cup beef stock1 tbsp hoisin sauce1 large brown onion, sliced thinly1/4 cup of corn flour1/2 tsp salt 1/2 tsp pepper 1 tbsp fresh ginger, grated  To serve:Spring onion RiceSesame seeds Directions: Slice beef brisket into long thin strips and coat strips in corn flour. In a slow cooker, add garlic, ginger, onion, chilli, salt, pepper and beef. Then add soy sauce, hoisin, and beef stock to the cooker and stir well.. Leave to cook for 4 hours on high or 8 hours on low. Serve with rice and top with sesame seeds and spring onion. 

Serves 2 Prep time: 15 minutesCook time: 20 minutes Ingredients: 2 potatoes, peeled 10 asparagus spears1 egg, whisked 1/3 cup plain flour 1 tbsp. grated parmesan cheese 1/4 tsp salt1/4 tsp pepper3 Basil leaves, chopped roughly 1 zucchini, grated1/4 tsp paprikaSmall pinch of chilli flakes  Extras:1 cup rocket1 tsp olive oil small pinch of salt 2 eggs, poached  Directions:  In a deep pot of boiling water, add peeled potatoes and cook for 20 minutes, or until completely cooked through.  In a hot pan, splash a small amount of olive oil and heat over a medium to high heat.  Add asparagus spears to the pan and cook for 5-6 minutes, until they begin to lightly soften. Remove from the pan and chop into 2cm pieces. Set aside.  Grate the zucchini into a cloth and squeeze out the excess water. This step will assist later when you go to mix it all, it won't be watery!  Into a large mixing bowl, add zucchini, asparagus, egg, cheese, plain flour, basil, salt, pepper and chilli flakes. Mix well. Grate or mash the potatoes into the bowl and mix through again.  On a hot pan, splash a little olive oil and heat over a medium heat.  Roll (roughly) 2 tbsp. of mixture at a time into small patties and place onto the pan. Cook for 3-4 minutes on each side or until lightly brown.  In a small pot, boil water and begin to poach eggs! In another small bowl, add rocket, olive oil and a pinch of salt and mix.  On a serving plate, add rocket on the bottom and then stack fritters, adding the egg on top!

I absolutely love these type of salads! They're a perfect dish to take along to a party because they don't require any heating!  Ingredients: 1 cucumber, diced 5 cherry tomatoes, quartered  1/2 red capsicum, sliced thinly 1/2 avocado, diced 1 small handful of baby spinach 1/2 red onion, diced 400g can of chickpeas, drained and rinsed 400g can of brown lentils, drained and rinsed 2 tsp ground coriander 2 tsp ground cumin pinch of salt & pepper 1/2 lemon, juiced 1/4 tsp chilli flakes 1/4 cup fresh coriander, roughly chopped 1 tsp olive oil  Directions:  In a small non stick pan, heat olive oil over a medium heat.  Add chickpeas and lentils into the pan and cook for 1 minute. Add ground coriander, cumin, salt, pepper and chilli flakes into the pan and stir for a further 3 minutes.  Remove from heat and allow to cool. In a large salad bowl, add cucumber, avocado, tomato, baby spinach, onion and fresh coriander and mix. Add chickpeas, a small amount of olive oil and a big squeeze of lemon juice. Stir well and season with salt & lemon to taste. 

Beetroot, goats feta, spinach and walnut salad! MMMMMM 😍 😍 Such a simple but delicious side! You could replace the goats feta with some grated parmesan and its SOOOO delicious!Ingredients:  3 beetroot bulbsPinch of saltPinch of pepper3 tbsp olive oil3 cups of baby spinach leaves100g goats feta 1/2 cup walnuts, toasted 1 tbsp. balsamic vinegar Directions:  Preheat oven to 180 degrees celsius.  Peel beetroot and slice into big wedges. Coat with 2 tbsp of olive oil, a squeeze of lemon and a pinch of salt and pepper.  Place beetroot into the oven for 30-40 minutes or until completely cooked through.  In a small pan, heat over a medium to high heat and add walnuts. Heat through until lightly browned and toasted.  In a large mixing bowl, add spinach, beetroot, goats feta and walnuts. Drizzle the remanding olive oil, a pinch of salt and balsamic vinegar.  Mix well and serve! 

One Tray Chicken Bake! YESSSS!!! I love these type of recipes! They're sorta like "chop everything, throw into a tray and hope for the best" Sorta thing! Serves 4 - 6 Ingredients: 6 chicken thighs, excess fat cut off 2 tbsp. olive oil 1 green capsicum, sliced 1 red capsicum, sliced 1 yellow capsicum, sliced 500g baby white potatoes, quartered 200g cherry tomatoes, halved 1/4 cup fresh parsley, roughly chopped 1 red onion, quartered 3 garlic cloves, sliced into slivers1 tbsp. dried oregano Large pinch of salt and pepper 1/2 lemon, juiced Directions:  Pre-heat oven to 180 degrees celsius. In a large pan, brown the chicken thigh fillets, seasoning them with a pinch of  salt and pepper. Set aside once browned.  In a large, oven safe dish add the capsicums, potatoes, onion, tomatoes, garlic, oregano, parsley, salt and pepper.  Drizzle with olive oil and give it all a big mix.  Place the browned chicken into the dish and squeeze lemon all over.  Place into the oven for 30 minutes or until lightly browned.  Remove from the oven and serve with rice! 

How good are omelettes? 🍳Do YOU guys have a favourite flavour? I swear I never stick to one, its basically whatever I have in my fridge, goes in! 😂 This is a pancetta, basil and semi dried tomato omelette and it is AMAZING!Ingredients: 1 baby brown onion, sliced 1 spring onion, sliced 4 eggs 5 sun dried tomatoes 5 pancetta slicesPinch of salt and pepper Directions:  In a small non stock pan, add olive oil and heat over a medium heat.  Add spring onion, brown onion, sun-dried tomatoes and pancetta into the pan and cook for 5-6 minutes or until lightly browned.  Whisk eggs and pour into the pan, ensuring to cover all ingredients. Sprinkle salt and pepper here.  Cook for 2 minutes on once side and then flip. Cook to your liking.  Sprinkle some fresh basil and eat! 

I’ll admit, I am the biggest garlic lover.. and I can sometimes add a little too much, however, this steak salad with garlic & chive yoghurt dressing has just the right amount. I used @yoproau as the dressing because when you have steak, sometimes it needs a creamy dressing but I didn’t want all the extra sugars, and #YoPRO is high in protein which is GREAT! This recipe will make your mouth water..  Serves 2 Cook time: 10 minutes Prep time: 15 minutes Steak salad with a garlic & chive-yoghurt dressingIngredients: 350g sirloin steak1 large red tomatoes, diced 2 handfuls of rocket1 avocado, diced 60g YoPRO plain yoghurt1 ripe avocado, sliced thickly 2 tbsp. flaked almonds 2 garlic cloves, crushed 1 tsp chives, finely sliced 1 tsp dried oregano pinch of salt and pepper to taste 1 tbsp. olive oilDirections: Coat steak with salt, pepper and 1 garlic clove. Leave to marinate for 20 minutes. In a small mixing bowl, mix 1 garlic clove, the YoPRO yoghurt, chives and a small pinch of salt and pepper. Mix well. On a large grill plate, heat olive oil over a high heat. Once the grill plate is hot, add the meat and cook to your liking. (3 minutes on each side for medium, 4 minutes on each side for well done). In a large mixing bowl, add rocket, tomato, avocado, and a large dollop of the yoghurt dressing. If you need more, add more! Season with a small pinch of salt. Slice steak into thin strips and add it to the salad. Mix through. Eat!

APPLE GRANOLA! You guys seriously need to try this recipe, it’s incredibly delicious… perfect for breakfast or as a snack! Amazing to make in batches and snack on as you go. I paired this recipe with some delicious yoghurt and fresh Aussie Apples, which really gives that amazing flavour. Fresh apple really brings out the sweetness in this dish, which is perfect to cure your sweet tooth!  Serves: 10 (meal prep able!) Cook time: 10 minutesPrep time: 10 minutes Apple Granola  Ingredients:  3 cups rice puffs 3 tbsp pepita seeds Handful walnuts 2 tbsp Hemp seeds 1 tbsp Chia seeds 3 tbsp dessicated coconut 1/2 cup diced dried dates 1/2 cup maple syrup/rice malt 2 medium size apples, grated Directions:  Preheat grill to a high setting. Add rice puffs, pepita seeds, walnuts, desiccated coconut, chia seeds, diced dates and hemp seeds into a bowl and mix. Pour maple over the rice puff mixture 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! Serve with grated apple and yoghurt! 

I love this Mexican beef! This is super delicious, simple and packs a punch with flavour! This recipe was done by Chloe Harris as a part of my #communityrecipes! Thank you Chloe! @chloejayneharris :)Serves: 4-6Cook time: 30 minutes Prep time: 15 minutes Ingredients: 500g beef mince 1 400g canned tomatoes1 red capsicum, sliced thinly 2 carrots, sliced thinly 1 large potato, diced into chunks 1 cup of beef stock 1 large brown onion, diced 2 garlic cloves, crushed 1 tbsp. fresh parsley, chopped 2 tsp. dried oregano1 tsp Mexican chilli powder (or 1/2 tsp paprika + 1/2 tsp chilli flakes)1 tsp worchestire sauce 1/2 tsp salt 1/2 tsp pepper 1 tsp sweet chilli sauce 2 tbsp olive oil Directions:  In a deep saucepan, heat olive oil over a high heat.  Add mince to the saucepan, and begin to dice using your cooking utensil. Dice into small pieces for 5-6 minutes.  Add onion and garlic into the pot and continue to cook for a further 3-4 minutes.  Add carrots, potato and capsicums to the pot and stir for 1 minute.  Add in stock & canned tomatoes. Stir.  Add in the parsley, oregano, salt, pepper, worchestire sauce, chilli sauce and chilli powder to the pot and stir.  Cover with a lid for 40 minutes on a low heat.  Take lid off and leave to thicken for a further 10 minutes.  Serve on a bed of basmati rice!