Recipes | Leah Itsines

Honey Thai Salmon
Honey Thai Salmon
Honey and salmon just go SO well together, it's crazy how many people haven't tried it! This is a thai based fish with a hint of honey, which makes the flavours pop!  Serves: 2Cook Time: 15 minutesIngredients:2 salmon fillets – Skin off2 garlic cloves – crushed2cm fresh ginger – grated1 fresh chilli – deseeded and finely chopped2 Tbsp. Soy sauce1 Tsp sesame seeds1 fresh spring onion – finely sliced1 Tbsp. Organic honey ½ a Lime – Juiced 1 Tbsp. Coriander – OptionalDirections:1. Add garlic, ginger, chilli, soy sauce, spring onion, coriander lime juice and honey into a mixing bowl and mix thoroughly. Add salmon to bowl and coat thoroughly. Leave to marinate for 30 minutes to an hour.2. Place the fish onto a lined baking dish and spread any leftover sauce on top.3. Grill or broil for 15 minutes or until cooked to your liking.  4. Sprinkle sesame seeds on top and serve with a side of rice or salad!  Hope you love this recipe!  Love, Leah x 
Salmon Salsa Pockets
Salmon Salsa Pockets
I'm getting in a little early this year, we have these at Christmas! They're sooooo delicious and perfect as a shared appetiser! Really fresh and lemony, perfect for those super hot days. Makes four pockets Ingredients: 500g smoked salmon 2 avocados, diced 2 red tomatoes, diced 2 Lebanese cucumbers,  diced 1 red onion, diced 1 lemon, juiced 10 fresh chive leaves, finely sliced 1 tbsp olive oil Salt and pepper to taste Directions: Add avocado, tomatoes, cucumber, red onion, olive oil, chives lemon, salt and pepper into a large mixing bowl. Taste, if you need more salt.  Using plastic cling wrap, line 4-5 small sauce bowls that are at least 7-8cm deep. Make sure the cling wrap is big enough that it has extra around the sides. Line the bowl with smoked salmon sheets; ensuring no area has been missed. Also, there needs to be enough around the edges to be able to “close” the dish. Once all dishes have been lined with salmon, place the salsa into each bowl, filling up to the top. Close the dish by using the excess salmon left around the edges. Seal the dish by wrapping the cling wrap into the middle of the dish. Place into the fridge for 3 hours. When ready to serve, open up the glad wrap and place a flat plate on top (so the dish is upside down). Turn the plate around while holding onto the saucer bowl. Remove the bowl and glad wrap and serve with a squeeze of lemon and a sprinkle of chives.  Eat eat eat! 
Yiayia’s One Pot Squid and Rice
Yiayia’s One Pot Squid and Rice
SQUID & RICE! This is straight from the hands of my yiayia! This recipe was originally yiayia's famous "stuffed squid" where she would stuff tiny little squid tubes with the rice and tomato mixture, but it took almost 2 hours of active work before you even started to cook! The stuffed squid was almost like a "treat" dinner at yiayia’s, because it would take forever to make. I really loved it and wanted it to be more of a weekly meal (and a forever recipe I can make for my family in years to come), but I couldn't spend 2-3 hours at night cooking it! I asked yiayia if there was ANY way we could keep the love/flavours but make it easier (the love is SO important!)... so we created a way that it's just as delicious, but now it's 30 minutes max, one pan and the most delicious, hearty and fancy dinner ever (but it won't break the bank either!). This reminds me so so much of when we'd go to yiayia’s as kids, see stuffed squid on the table and we'd all rush to sit down and eat. I love this recipe, it really really feels like home and I'm so glad that now we can enjoy this meal every week! Dinner time with my family is so important, and it should be for you too! Get this on your dinner table!  Serves: 4 Cook time: 30 minutes Ingredients:¼ cup olive oil4 medium whole squid, gutted and cleaned (tentacles included!) and sliced into rings1 medium brown onion, quartered 2 garlic cloves, whole 1 large handful of parsley leaves 1 large handful of fresh mint leaves2 tbsp tomato paste 500g tomato passata sauce 2.5 cups of water ½ cup basmati rice, uncooked & rinsed Generous pinches of salt and pepper Directions:  In a food processor, add the onion, garlic, parsley and mint. Blitz until finely chopped. In a pot, heat olive oil over medium to high heat. Add the onion mixture into the pan and season with salt and pepper. Cook for 2-5 minutes or until onion is translucent. Add the squid tentacles into the food processor and blitz until finely chopped. Add these into the pan and cook for a further 5 minutes. Add tomato paste and stir. Add tomato passata and half of the water. Heat through for 2-3 minutes. Add the rinsed basmati rice and cook for 15 minutes. Continually stir and add more water as it needs. Just before the rice is ready, add the squid rings into the pot and stir. Cook for 5-7 minutes or until they’re completely cooked through and the mixture begins to thicken.   Serve with bread! 
Asian Power Bowl
Asian Power Bowl
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! 
Salmon & Zesty Tomato Salsa
Salmon & Zesty Tomato Salsa
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. 
Air Fried Honey Salmon
Air Fried Honey Salmon
OKAY, SO YOU GUYS KNOW THIS IS MY DREAM 🤣 I’ve (finally) teamed up with @phillips to showcase my beautiful, shiny, perfect new cooking appliance, the Philips Airfryer XXL with Smart Sensing Technology  You guys know my airfryer antics, I have come to realise that not all airfryers are the same and this new one has got me ALL EXCITED!! It literally has a feature that cooks your food to perfection so all you need to do is press a button & its DONEEE!!!   I originally got my airfryer because I wanted to use less oil when cooking (I.e. less incidental fat into my meals) because my inner Greek comes out pouring like it’s nothin!! And it has not only worked a treat, but basically replaced my oven 🤣🤷🏼‍♀️ If this airfryer isn’t on your Christmas list.... YOU GOTTA GET ON IT!    A few common questions:  ✅ I have the XXL and would recommend always going the bigger size (even if you cook for 1-2!)  ✅ Its easy to clean, I put everything in the dishwasher  ✅ You use SOME oil, but it cuts out 90% of the need  ✅ Yes you can absolutely bake in there! Brownies, cupcakes... it’s all possible  Serves: 1Cook Time: ~12-15 minutesIngredients:1 salmon fillet1 fresh spring onion – finely sliced1 fresh chilli – deseeded and finely chopped1-2 garlic cloves – crushed or sliced 2cm ginger, grated 3-4 fresh coriander or mint sprigs, roughly chopped 2 Tbsp. Soy sauce1 Tbsp. Organic honey 1 Tsp sesame seedsTo serve: Cooked brown rice and some asian greens (optional)Directions:1. To a mixing bowl, add the fresh salmon, spring onion, chilli, garlic, ginger, coriander, soy sauce, honey and sesame seeds. Mix well and coat thoroughly. Leave to marinate for 30 minutes to an hour.2. On a sheet of baking paper, wrap the salmon up into a parcel and use a toothpick too close. Place the parcel inside your Smart Sense Airfryer and turn the dial to the Fish setting. Press the start button and allow the machine to judge the perfect cook time. If you are not using a Smart Sense Machine, use the fish setting ad turn to 180 degrees celsius for 12-15 minutes, depending on your liking. 3. Once cooked, serve with rice and some stir fried asian greens.  Hope you Love this recipe! Love, Leah x 
Garlic & Lemongrass Prawn Skewers
Garlic & Lemongrass Prawn Skewers
Name a more iconic appearance than Prawns on Christmas day 🦐 ..well.. they're certainly iconic on our Christmas table haha! 🎄 Prawns are incredibly versatile, and what I LOVE about this recipe.. is that the flavours in the marinade taste SO fresh!! And for an extra Aussie-bonus, using the barbeque to cook these are just perfect for an Australian Christmas if you ask me! But if you don't own one, they can be cooked in 2 other ways as well! We're at our THIRD recipe for this Christmas series. These are easy to prepare, quick to cook, easy for guests to grab off a platter.. the full package, really! Here are my crowd-pleaser Garlic & Lemongrass Prawn Skewers! 🎄   Serves: 8 skewersPrep Time: 10 minutesCook Time: 10 minutes Ingredients: 500g raw prawns, peeled and deveined¼ cup olive oil2 cloves garlic1 small red chilli1 spring onionHandful of fresh coriander, chopped1 lime, juiced ½ small lemongrass, white only Salt & Pepper, to tasteBamboo skewers, soaked Directions: 1. To a blender, Add oil, garlic, chilli, spring onion, coriander, lime juice, lemongrass, salt and pepper. Add prawns into a large mixing bowl and place in the fridge to marinate for approx. 1 hour.2. Remove prawns from fridge and thread onto skewers.3. Heat barbecue, grill or fry pan over medium high heat and cook prawns for about 2-3 minutes on each side, or until cooked through.4. Serve with sweet chilli sauce and a squeeze of lime for a little extra jazz on your prawns!        
Kids Tuna, Sweet Potato and Quinoa Patties
Kids Tuna, Sweet Potato and Quinoa Patties
SIRENA X KIDS! So since I'm a self-proclaimed #auntieoftheyear, I made arna these little patties to nibble on! Super delish, plain enough for the kids but also....so versatile for you to add MORE into the mixture for yours!! You can make them any size, and they bake AND freeze really well! I used the Sirena Tuna Basil flavour in here because it's a real neutral flavour thats good for everything! If i were making them for me, I'd add the garlic flavour, a little fresh onion, maybe some feta cheese!! Mmmmm. What would you add? Recipe for these on my website! YAY!  Serves: 6 Prep Time: Cook Time:  Ingredients:  2 x 95g Sirena tuna Basil flavour  1 ½ cups quinoa, cooked 1 egg½ cup bread crumbs 1 large sweet potato, cubed Salt and pepper Fresh Basil Directions:  Boil sweet potato until tender. Drain and mash.  Cook quinoa according to packet instructions and leave to cool.  Preheat the oven to 180 degrees celsius.  In a large mixing bowl, add mashed sweet potato, cooled quinoa, egg, breadcrumbs, salt, pepper and fresh basil. Flake tuna in and mix well.  Shape into patties and lay flat onto a lined baking sheet. Bake for 20 minutes or until golden brown.
Mexican Tuna Salad
Mexican Tuna Salad
YASSSSSSS! My second favourite Sirena Tuna Flavour haha!! I LOVE the lemon pepper. It's such a goodie and perfect for literally every meal. I switch between this and the chilli tuna (MVP haha), They're both SO GOOD and such a good staple to keep in your pantry. this meal is QUICK, easy and delicious, it's something you gotta get onto your planners for the week. Minimal ingredients, easy recipe and something you can share with the whole family.  Serves: 1Prep Time:Cook Time: Ingredients:  195g Sirena Tuna Lemon and pepper ½ cup basmati rice, cooked ¼ cup black beans, drained and rinsed¼ cup canned corn drained and rinsed½ avocado, sliced 4-5 cherry tomatoes, sliced  Spray oil  Spices:  ¼ tsp PaprikaSalt, pepper  ¼ tsp cumin¼ tsp chilli flakes 1 garlic, fresh Pinch dried oregano Directions:  Cook rice according to packet instructions.  In a small pan, spray with olive oil and heat over medium to high heat.  Add black beans and canned corn into the pan and heat through for 2-3 minutes. Add fresh garlic and spices into the pan and cook for 3-4 minutes. Add rice and mix through the spices, season with salt and pepper.  Place into a bowl and top with tuna, avocado slices and cherry tomatoes.
Zucchini and Tuna Slice
Zucchini and Tuna Slice
I LOVE SLICES! these are the BEST to have in the fridge for a quick snack. I thought I'd use things that you can find in your fridge (i.e a loooaaddd of fresh veg!) with the addition of some tuna! You guys know i ALWAYS have tuna on hand, and it was a perfect little add of protein in this slice. I used the Onion flavour and the regular oil flavour, but you can use whatever @sirena you have in your pantry! Get making this - you guys are going to love it. Serves: 12 Prep Time: 15 minutes Cook Time: 30 minutes  Ingredients:  6 eggs ¼ cup milk1 cup SR flour 1 small brown onion, finely diced  2 large zucchini, grated1 cup pumpkin, grated  1 cup grated cheese 1 95g Sirena onion tuna can1 small handful basil 2 garlic cloves, crushed Salt and pepper Directions:  Preheat the oven to 180 degrees celsius.  In a large mixing bowl, whisk together the eggs, milk, salt, pepper and basil.  Add onion, grated zucchini, grated pumpkin, cheese, tuna and garlic into the bowl and mix well.  Season again with salt and pepper.  Pour out onto a deep lined baking dish and cook for 30 minutes or until golden brown on top.  
Tuna and Mushroom Pasta Bake
Tuna and Mushroom Pasta Bake
SIRENA X PANTRY! UMMM HECK YESS! I am so obsessed with this tuna and you guys know I have at least 30 cans of @sirenatuna in my pantry AT ALL TIMES HAHA. This garlic flavour is UNREAL and its SO great that it's no waste - you can use it!! It's honestly delicious. I wanted to create a super simple recipe with some staples in your pantry while we're still at home so of course I chose my favourites AKA....Sirena Tuna Chicken StockPastaThis pasta bake is a super quick and easy bake that you can make for the whole family without having to go buy a bunch of stuff! Serves: 4 Prep Time: 10 minutes  Cook Time: 20 minutes  Ingredients: 250g elbow curls pasta 1 Tbsp olive oil10 button mushrooms, sliced2 95g Sirena Tuna Garlic Flavour Cans1 95g Sirena Tuna, Onion Flavour 1 tbsp. fresh Thyme leaves, finely chopped1 fresh chilli, chopped roughly3/4 cup thickened cream1 1/4 cup chicken stock1/3 cup parmesan cheeseSalt and pepper to taste Directions: Preheat oven to 180 degrees celsius Cook pasta Al-dente (Take two minutes of packet cook time, it'll cook more in the oven!) In a hot pan with a splash of olive oil, add thyme, parsley, garlic & onions from the tuna can, chilli and mushrooms. Cook for 5-7 minutes or until they’ve begun to soften. Season with salt and pepper.  Pour in stock, thickened cream and leave to simmer for a further 5 minutes. Add in parmesan and leave for 1 minute Add cooked pasta to the mix and transfer to a deep baking tray. Flake tuna over the top and mix through. Top with parmesan cheese and add into the oven for 20 minutes or until nice and crispy brown on the top.
Tuna Cracker Toppers
Tuna Cracker Toppers
Oh my goodness - have you guys checked out the new Sirena Tuna Flavours? The chunky tomato and basil flavour is AMAZING! Here are some toast or cracker toppers flavours for you to try at work. YUM!Each Serves: 1Prep time: 10 minutes Olive:  1 whole-grain crispbread ¼ avocado, sliced 3-4 Kalamata olives½ can of Sirena Chunky Tomato and Basil Tuna Directions:  Add sliced avocado onto the whole grain crispbread and top with olives and canned tuna. Season with salt and pepper.  Mozzarella: 1 wholegrain crispbread 2 slices fresh mozzarella½ tomato, choppedSalt and pepper ½ can of Sirena Chunky Tomato and Basil Tuna Lemon, to taste  Directions:  Add sliced mozzarella onto the whole grain crispbread and top with tomato and canned tuna. Season with salt, pepper and lemon. Cucumber Basil: 1 whole-grain crispbread 2 tsp cream cheese spread½ cucumber, in ribbons3-4 Basil leaves ½ can of Sirena Chunky Tomato and Basil Tuna  Directions:  Smear cream cheese over the whole grain crispbread and top with cucumber ribbons, basil leaves and canned tuna. Season with salt, pepper and lemon.