Recipes | Leah Itsines

These Vanilla Overnight Oats are super easy, delicious and a huge time saver in the morning. Just take them out of the fridge and they're read to eat that morning. Breakfast in two minutes, convenience that tastes good! Serves: 2 (makes two breakfasts)Ingredients:1 cup of rolled oats2 tsp of black chia seedsSprinkle of ground cinnamon 1 cup of almond milk4 tbsp yoghurt1/2 tsp of vanilla extract2 tsp desicated coconut1 cup of blueberries or strawberries  Directions: Add oats, almond milk, chia seeds, cinnamon, yoghurt, vanilla extract and evenly throughout two containers and combine well. Top with fresh berries and desiccated coconut and then place in the fridge overnight. Enjoy for breakfast the next morning!

This Spicy Chicken Tray-Bake is the perfect family meal, super easy and delicious. You can thank me later! Serves: 4Ingredients:1kg chicken thigh (skin on)3 garlic cloves, crushed2 red onions, cut into quarters1 red capsicum, chopped into large chunks1 yellow capsicum, chopped into large chunks1 green capsicum, chopped into large chunks1 broccoli, cut into florets1 limeMarinade for chicken:2 tbsp olive oil3 tbsp tomato paste1 garlic clove, crushed1/2 lime, juiced1/2 tsp paprika1/4 tsp cayenne pepper1/2 tsp salt1 tsp dried coriander Extra lime juice for topping.Salt and pepper for sprinkling.  Directions: In a large mixing bowl add chicken thigh and all ingredients under "marinade for chicken". Mix thoroughly and then place in the fridge to marinate for 1 hour (more if you can!)..  Preheat oven to 180 degrees Celsius. Heat a small splash of olive oil in a non-stick pan over a medium to high heat. Once hot, place chicken in skin side down and cook for roughly 4-5 minutes, or until skin begins to crisp. Remember, the chicken will cook in the oven, we just want a crispy skin!  In a large baking dish, add onion, garlic, capsicum, broccoli and and dress with a small splash of olive oil, salt and pepper. Mix well, to ensure garlic infuses into all the veggies . Add chicken into the baking tray and for 30 minutes or until chicken is cooked through. Eat with rice or just by itself! 

This is a perfect little meal prep recipe that I created for healthy, but also really satisfying snacks! How boring is snacking on a couple of almonds?! No thankkkk you!! This recipe is super delicious, but dont let the egg white scare you! It makes the nuts super crispy and delicious.  Ingredients: 2 egg whites1/2 cup cashews1/2 cup peptia seeds 1/2 cup walnuts1/4 cup sunflower seeds 1/4 cup peanuts 1 cup almonds1 tsp curry poweder1/2 tsp paprika1/4 tsp salt 1/4 tsp cayenne pepper Directions:  Preheat oven to 180 degrees celsius.  In a large mixing bowl, use an electric mixer and beat egg whites until light and fluffy.  Add all nuts into the egg whites. Sprinkle curry powder, paprika, salt, cayenne pepper and mix well.  Add nut mixture onto a lined baking tray and spread out evenly. Place into the oven for 15 minutes or until lightly golden brown.  Place into an airtight container. Keep for up to 4 weeks!  Hope you absolutely love this! Its super easy and delicious - please please give it a go! You won't go back to eating boring almonds ever again! 

YUMMMM! Who doesn't love a good fried rice? Ingredients: 400g chicken breast (1-2 fillets) 1 brown onion, diced 1 cup broccoli florrets, sliced thinly1 cup snow peans, halved1 small carrot, grated 1/2 red capsicum, sliced into strips 3/4 cup frozen peas, defrosted 2 garlic cloves, crushed 1 long red chilli, deseeded and sliced 2 tbsp olive oil2 tbsp soy sauce2 tbsp oyster sauce1 cup basmati rice, uncookedFresh coriander to serve Directions Cook rice according to packet instructions.  Slice chicken into thin strips and coat with a sprinkle of salt and pepper  In a hot wok, heat olive oil on a medium to high heat.  Add onion, garlic and chilli to the wok and stir for 3-4 minutes. Add chicken into the pan and cook for 5-7 minutes until chicken is cooked through.  Remove chicken from the pan and splash a little more olive oil.  Add snow peas, carrots, capsicum, peas and broccoli into the wok and. cook for 5-6 minutes, or until cooked to your liking. In a small mixing bowl, add soy sauce and oyster sauce and mix through.  Add cooked rice and chicken to the wok and pour over the soy dressing. Mix well.  Eat! 

This recipe was inspired by my favourite little store in the markets in Adelaide!  It's a little hole in the wall space in the middle of the fruit markets and they sell the most AMAZING noodles - I just HAD to try to recreate! Ingredients:450g Hokien Noodles100g beansprouts1 large carrot, peeled thinly 5 button mushrooms, sliced 1 spring onion, finely sliced1 garlic clove, crushed1/2 tsp. grated ginger1/2 tsp. chilli flakes2 tbsp. kecap manis1 tbsp. soy sauce1 tbsp. oyster sauce1/2 a lime, juiced 1 small handful of fresh corriander 1 egg1 tbsp. olive oil Directions: Cook hokkien noodles according to packet instructions.  In a hot wok, heat a small amount of olive oil over a medium heat.  Crack the egg into the wok and scramble. Once cooked through, remove eggs and set aside.  Add 1 tbsp olive oil into the wok and heat again.  Add mushrooms, spring onion, garlic, carrots and beansprouts into the wok and cook for 4-5 minutes (or until lightly soft, we still want a little crunch!) Add ginger, kecap manis, soy sauce, oyster sauce, lime juice and coriander into a small mixing bowl and mix.  Add cooked noodles and the scrambled eggs to the wok and stir through. Pour over soy dressing and cook for 1-2 minute in the wok.  Sprinkle more spring onion on top and serve!   

When you want an easy lunch or dinner that tastes absolutely FRESHHHH.. this is the one to make! It ticks all the boxes in my books! Salmon and Roast Vegetable Cous Cous Serves: 1Ingredients: 1 salmon fillet, skin on1/3 cup of plain pearl couscous 1 Cup pumpkin, raw1/4 red onion, finely chopped1/2 red capsicum, grilled 1 fresh chilli – finely chopped1/2 red tomato, chopped finelyJuice of 1 lemon5 fresh basil leaves 2 Tbsp. Of Chopped CorianderSalt And Pepper To Taste Directions: Cook couscous according to packet instructions. Chop pumpkin and toss in bowl with olive oil, salt and pepper and roast in oven 180 degrees for 20 minutes or until soft. Place cooked couscous into a large bowl with lemon, salt and pepper and a dash of olive oil and mix through. Add onion, chilli, tomatoes and the fresh herbs and mix thoroughly. Grill the capsicums under the grill on a high setting, turning them constantly until blackening most of it. While still hot, place into a bowl and cover with glad wrap so they steam. Leave for 5 minutes and then peel the skin off and chop the finely and place into the bowl with the cous cous. Add pumpkin and mix. Season salmon with salt and pepper. On a non-stick pan, heat olive oil on a medium to high heat. Add salmon to the pan skin side down. Cook for 3-4 minutes on each side (or until you like it!) Serve with the salad mixture :) 

This is a new, super simple and easy recipe that is perfect for meal prep!  Ingredients: 500g chicken mince1 medium broccoli head, cut into florets4 button mushrooms, sliced 1 long red chilli, sliced and deseeded 1/2 red capsicum, sliced thinly 1 small brown onion, diced 2 garlic cloves, crushed 1 tbsp. fresh ginger, grated1 handful fresh coriander 2 tbsp. soy sauce 2 tbsp. oyster sauce 1 tbsp. sesame oil 1 cup basmati rice, uncookedSalt and pepper to tateServe with Basmati rice  Directions:  Cook rice according to packet instructions. Typically it's 1 cup of white rice to two cups of water.  In a wok, heat sesame oil over a medium to high heat.  Add garlic, onion, chilli and ginger into the wok and cook for 2 minutes. Add chicken mince and mushrooms and continue to cook for 5-6 minutes, using your cooking utensil to break the mince up into smaller pieces.  Add broccoli, capsicum and coriander and cook until these have lightly wilted or until cooked to your liking.  Add cooked rice to the wok and stir.  Pour soy and oyster sauce in and mix through. Add a small amount of salt and Pepper to taste.  Serve hot! 

This is so so so delicious - and so easy to make! My favourite recipes are the ones you can just throw in a bowl, mix and leave to do its thing!  Makes 2 containers ingredients: 2/3 cup greek yoghurt 1 1/4 cups rolled oats1 cup Almond milk (or milk of your choice!) 1 tsp. Vanilla extract 4 tbsp. Peanut butter 3 tbsp. raw cacoa powder 3 tbsp. Maple Syrup2 tbsp. Chia seeds  Directions  Add all ingredients into a bowl and mix throughly. I used a whisk to seperate the peanut butter, but any stirring utensil will do!  Spoon the mixture into easy take to work containers. This meal can also be warmed up in the microwave, so if you're wanting a warm brekky...make sure the container is microwave safe :)  Leave in the fridge overnight to soak.  Hope you LOVE this! It's such an easy take to work meal - so no excuses to skip breakfast now! 

These Barbecue Honey Chicken Rice Bowls are packed with flavour and are a super light and delicious dinner.  Serves 2Ingredients: 450g chicken breast, sliced into strips  1 tbsp onion powder 2 tsp dried thyme 1 tsp ground all spice 1/4 tsp cinnamon 1 tsp sea salt flakes 1/2 tsp cayenne pepper 3 tbsp olive oil 2 tbsp honey 1 cup basmati rice, cooked  1 broccoli head, cut into florrets 1/2 ripe avocado, sliced into strips  2 lemon wedges  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 and 2 tbsp olive oil.  Add chicken strips to the bowl and mix throughly. 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 for 3 mins each side or until cooked through. Set aside to rest for 5 mins. In the same pan, add broccoli and season with salt and pepper. Cook to your liking. Divide rice and avocado among 2 bowls. Top with chicken, cooked broccoli and lemon slices. 

This is a super easy, but super delicious salad! It’s somethig I have regularly with some grilled chicken or tuna!  Serves 4 Ingredients: 150g halloumi 200g cherry tomatoes, halved 1/2 red onion, sliced finely2 Lebanese cucumber, halved and sliced finely 1/2 cup fresh basil leaves (around 10 large ones)1 tbsp. balsamic vinegar 1.5 tsp of Extra Virgin olive oil Directions:  Slice halloumi into long strips and set aside to cook last!  Add cucumber, cherry tomatoes, onion and fresh basil into a large mixing bowl.  On a non-stick pan, heat 1/2 tsp of olive oil over medium heat.  Cook halloumi for 2-3 minutes on each side or until golden brown. Add halloumi to the salad and dress with the remaining olive oil and balsamic vinegar.  Hope you LOVE it! 

Hi guys - super easy veggie muffin coming your way! These are great to freeze and take to work when you need, or just as a little party starter!  Serves: 4-6 (makes around 18 muffins)Ingredients: 350g Of Raw sweet potato, peeled3 Medium Zucchinis, grated 2 Brown Onions1 Garlic Clove – Crushed1 Small Carrot Handful Of Parsley 130g feta1 tsp salt 1 tsp. Pepper 5 Mint Leaves3 Eggs2/3 Cup Breadcrumbs 2/3 Cup Of S/R FlourDirections:  Pre-heat oven to 180 degrees celsius.  Transfer the grated zucchini to a cloth and squeeze out any excess water.  Add sweet potato, onion, carrot, parsley, mint and garlic into a food processor and blend until each ingredient are in small pieces (almost like the zucchini).  Transfer into a large mixing bowl.  Add feta, salt, pepper, eggs, bread crumbs and SR flour. Mix throughly.  Spray a muffin tray with oil to ensure they won't stick.  Spoon mixture into the muffin trays up to the top (they will rise slightly, but when taken out of the oven they'll puff back down so don't stress!)  Place into the oven for 30 minutes, or until lightly golden.  Take out and serve hot, or leave in the fridge for 3-4 days. Alternatively, these can be frozen individually and taken out when needed for snacks!   

These are a super soft, simple vegetarian meatball that I love! I've only cooked with tempeh a few times, but its super easy! These can be baked, but I prefer to pan fry as they take a while in the oven!  Ingredients:  220g classic tempeh1 brown onion1 large garlic clove5 mint mint2 tbsp. chopped ParsleyPinch saltPinch pepper¾  cup bread crumbs1 egg2 tbsp. parmesan cheese2 Tbsp. olive oil 1/2 tsp turmeric powder  Directions:  In a food processor, add tempeh, egg, turmeric, brown onion, garlic, mint, parsley, salt and pepper and blend until combined.  Remove from food processor  and place into a large mixing bowl. Add bread crumbs and parmesan cheese. Mix well.  Roll the mixture into small balls. If it's too sticky, add some more bread crumb. On a large non stick pan, add olive oil and heat to a medium heat.  Add veggie balls and cook until golden brown all over.  Leave to cool, or add them to a sauce for spaghetti and "meatballs"!