Recipes | Leah Itsines

Community recipe! This is a super delicious recipe that takes boring morning oats to a new level! This recipe was created by Hannah Coombes!  Serves 1-2Cook time: 5 minutesPrep time: 5 minutesIngredients: 1 banana, mashed 5 strawberries, chopped in half 1 cup of oats 1/2 cup of almond milk 1/2 tsp cinnamon, ground 1/2 apple, diced 1 tbsp of almond flakes 1 tbsp almond butter 1 tbsp chia seeds Directions: Mash banana and strawberries in a small bowl. In a small, deep saucepan add oats, cinnamon, almond milk, the berry and banana mixture and stir until desired consistency.  Add oats to a bowl, top with apple, walnuts, almonds, almond butter, chia seeds and a splash more milk if needed.

Yessss YAY! This recipe is by Jenny (@theactivebod) and it’s SO DELICIOUS! Perfect for a delicious breakfast on a cold morning when you just want something that tastes like cake! Serves: 1Cook time: 5-10 minutesPrep time: 10 minutes Ingredients: 1 cup of oats 25g diced dates 1 tbsp almond butter 1 cup almond milk 1 tsp cinnamon pinch of salt 1 scoop (25g) vanilla protein powder Directions: Add oats, almond milk, dates to a deep saucepan and leave to simmer for 5 minutes. Make sure you're stirring for desired consistency. Add almond butter, cinnamon and salt to the mixture and continue to stir. Once mixture begins to thicken, take off the head and add vanilla protein powder and stir. Top with fresh berries and enjoy!

Cauliflower rice is a super simple substitute for those who cant have rice! It gives a similar texture to rice and is also super filling!  Serves 4 - 6 Ingredients: 1 whole cauliflower 1 carrot, sliced Julianne,1 zucchini, sliced Julianne 4-6 button mushrooms, sliced thinly 100g string beans, tips and tails cut 1 red capsicum, sliced thinly 1 brown onion, diced 1 tbsp ginger, grated 2 garlic cloves, crushed 1/2 cup crushed cashews1 tsp olive oil1/2 lime, juiced Dressing: 2 tbsp Sesame oil 1/2 tsp Chilli paste 2 tbsp Soy sauce 2 tbsp Oyster sauce 2 tsp nut butter  Directions:  Wash and Clean cauliflower as well as you can (they can come a little dirty!) and break into small florets. Using a food processor, blend small batches of the florets until their a coarse texture (like the size of rice). The reason why we do it in batch is that the larger florets can get stuck and then you'll be blending half into a paste, while trying to blend the bigger chunks. (we don't want a paste!)  Place all the blended cauliflower into a large - nonstick pan and heat over medium heat (you'll need a lid!).  Pour 3 tbsp of water into the cauliflower pot and leave to steam for 7-10 minutes.  In. another non stick pan, add the olive oil and heat over medium to high heat.  Add onion, chilli, ginger and garlic into the pan and cook for 2-3 minutes, until onion is translucent. Add carrot, zucchini, capiscum, string beans and mushrooms into the pan and cook for 8 minutes or until vegetables are cooked to your liking.  In a small mixing bowl, add sesame oil, chilli paste, soy sauce, oyster sauce and nut butter and mix well.  Pour half of this dressing over the vegetables and mix to combine. Squeeze lime juice here.  Once the cauliflower is tender, add the vegetables to the cauliflower mixture and pour the rest of the dressing (if you think it needs it!). Mix to combine.  EAT! 

Everyone loves a meal prep, this is a take on chicken & rice made amazing!! I used Yopro yoghurt for a dressing because I wanted a healthier and lighter option, that doesn’t skip on flavour!  Serves 2-3 Cook time: 25 minutes Prep time: 15 minutes Ingredients:450g chicken breast, sliced into strips 1 tbsp. onion powder2 tsp dried thyme1/2 tsp ground all spicepinch of  cinnamon1 tsp sea salt flakes1/4 tsp cayenne pepper1 tbsp. sesame seeds 3 tbsp. olive oil2 tbsp. honey1tbsp. water1 cup basmati rice, cooked 1 broccoli head, cut into florets1 small tub of Yo-Pro lemon yoghurt ¼ tsp cumin 1 small hanful of rocket 1 tsp lemon juice 2 lemon wedges to serve Directions: Cook rice according to packet instructions.  In a small mixing bowl, whisk together the onion powder, thyme, all spice, cinnamon, salt, cayenne pepper, honey, water and 2 tbsp. olive oil.  Add chicken strips to the bowl and mix thoroughly. Leave to marinate for an hour or more.  Prepare a grill pan with a 1 tbsp. of olive oil for medium-high heat.  Cook chicken on the pan for 3 mins each side or until cooked through. Once cooked, Sprinkle sesame seeds and set aside to rest for 5 mins. In the same pan, add broccoli and season with salt and pepper. Cook to your liking.  In a small mixing bowl, add yopro yoghurt with ¼ tsp cumin, lemon, salt and pepper (to taste). Divide rice among two microwave safe meal prep containers. Top with chicken, cooked broccoli and lemon slices. Keep dressing aside, and when warming, pour it all over!  

This recipe is SUPER tasty and packed full of the good stuff. High protein, and high delicious-ness. Yes, thats a thing. This recipe makes 4-6 servings. Ingredients: 1 bunch coriander1 tsp. Olive oil1 brown onion, finely chopped2 garlic cloves, crushed1 tbsp. ginger, grated3 tbsp. Madras curry paste 1.5 cups dry red lentils, rinsed1 x 400g canned chickpeas, drained & rinsed400ml coconut milk (can used light coconut milk)120g baby spinach leaves 2/3 tbsp. lemon juice Steamed rice or naan bread to serve! Directions: Pick coriander leaves off stems but don't discard the stems - you'll need these! Wash leaves and set them aside. Wash stems and roots and finely chop. In a small deep pot, splash olive oil and heat over medium to high heat. Add onion, garlic, ginger and coriander stems and cook for 2-3 minutes or until onion is soft and translucent. Add curry paste and for around 1 minute. Add chick peas and lentils and stir to combine thoroughly. Add coconut milk and 2 cups of water to the pot and stir. Bring to boil and then reduce heat. Leave to simmer for 20-30 minutes until lentils and chickpeas are tender. Stir in the baby spinach, coriander leaves and lemon juice. Once these have wilted, it's ready to serve! Serve with basmati rice or some delicious naan bread!  Love, Leah xx

Mmm, if you're craving something a little sweet, yet delicious and still healthy.. give these Hazelnut Butter Overnight Oats a go. You'll thank me later! Serves: 2 Containers Ingredients:1 cup of oats2 cups of almond milk2 tsp honey 2 tbsp hazelnut butter or nut butter2 tsp cacao powder To serve:Handful of fresh berries Directions: Add oats, almond milk, honey, hazelnut butter and cacao powder to evenly throughout two containers and combine well. Place in the fridge overnight. Serve with a handful of fresh berries

Did you have an obsession with Nesquik or Milo as a kid? I know I sure did. Here's a bit of a blast from the past with some Nesquik inspired overnight oats. If you're a Milo lover, feel free to swap Nesquik for Milo or visa versa. Hope you enjoy this variation! Serves: 2 Containers Ingredients:1 cup of oats2 cups of almond milk2 tbsp nesquik or milo whichever you prefer Top with:2 tsp honey Directions: Combine oats, almond milk, nesquik/miloevenly throughout two containers and combine well. Place in the fridge overnight. Top with berries and honey to serve.

A new breakfast option that will be your favourite! It's super simple and feeds a family!  Makes 12 slices (feeds 6)Ingredients: 300g button mushrooms, sliced thinly 1 small brown onion, diced 80g cheddar cheese 1 tbsp. fresh parsley, chopped 3 spring onion stalks, sliced 1 garlic clove, crushed 1 tbsp olive oil 6 thin slices of pancetta, diced 1/2 tsp paprika 1/2 tsp salt 1/4 tsp pepper10 eggs  Directions: Preheat oven to 180 degrees celsius.  In a large non stick pan, heat olive oil over medium to high heat.  Add mushrooms, onion, pancetta, garlic and spring onion into the pan and cook for 10 minutes, or until mushrooms are lightly browned.  In a large mixing bowl, add eggs, cheese, paprika, salt and pepper. Whisk well.  Add mushroom mixture into the eggs and mix well.  Pour mixture into a lined baking tray and sprinkle with parsley.  Place into the oven for 15-20 minutes or until lightly golden brown.  Remove, and serve with some home made pesto!   

How simple are these? Quick grab and go breakfast to make your life a little easier :) Makes: 12 muffinsIngredients:12 eggs120g short cut bacon24 basil leavesgenerous pinch of peppergenerous pinch of salt2 tbsp parmesan cheese Directions: Preheat oven to 180 degrees Celsius. Crack eggs into a bowl and whisk. Add parmesan, salt & pepper to the bowl and mix thoroughly.  Heat a splash of olive oil on a non-stick pan, over medium heat.  Cut bacon in to long thin strips and then cook bacon for 4-5 minutes on the pan, until slightly crispy.  Spray a muffin tin with olive oil (this will avoid anything sticking).  Divide bacon equally between the 12 muffin tins, then divide egg mixture equally between the 12 muffin tins. Sprinkle a pinch of pepper over each muffin tin and place 2-3 basil leaves in each tin. Bake in the oven for 15 minutes

I LOVE a good stir fry! When you just need something that’s tasty, healthy but also simple…I always pick stir fry! Prep time: 15 minutes Cook time: 20 minutes Serves 4Ingredients:550g lean beef mince1 green capsicum, sliced into strips 1 red capsicum, sliced into strips 1 brown onion, diced 2 garlic cloves, crushed 1 tbsp. ginger, grated 1 birds eye chilli, diced 125g canned black beans, drained and rinsed 1 tbsp. oyster sauce 2 tbsp. soy sauce 2 spring onion stalks, finely sliced 2 tbsp. olive oil1 cup of uncooked rice  Directions: Cook rice according to packet instructions. In a large wok, heat olive oil over a medium to high heat. Add beef mince to the wok and cook for 7-10 minutes, or until completely cooked through. Remove mince from the wok and add a small about of olive oil. Add both red and green capsicum strips to the wok and cook for 2-3 minutes. Add onion, garlic, chilli, spring onion, ginger and black beans into the pot and cook for a further 5-6 minutes, or until vegetables have begun to soften. Add mince back into the wok and stir through. Add soy and oyster sauce and stir through. Serve with cooked rice.

  I know how much you guys love delicious, fresh and tasty breakfasts so here's another. Amazing Banana & Berry Chia pudding that is super quick to make.  Serves: 2 Containers Ingredients: 6 tbsp chia seeds2 cups almond milk1 tsp ground cinnamon1 banana, mashed1/2 cup crushed peanutsTop with:1 cup of fresh berries 2 tsp honey Directions: Add chia seeds and almond milk evenly throughout two containers and combine well. Add all remaining ingredients evenly to two containers and stir thoroughly. Place in the fridge for 10-20 minutes. Serve with fresh berries and honey to top.

Because I know how much you guys love overnight oats.. here we have the best recipe so far with these delicious Peanut Butter & Cacao Overnight Oats. Mmmm yum, super quick, easy & and delicious. You have to try them!! Serves: 2 Containers Ingredients:1 cup of oats2 cups of almond milk2 tsp ground cinnamon2 tbsp smooth peanut butter2 tsp cacao Top with:Handful of fresh berries2 tsp honey Directions: Combine oats, almond milk, cinnamon, peanut butter and cacao in evenly throughout two containers and combine well. Place in the fridge overnight. Top with berries and honey to serve.