Recipes | Leah Itsines

How delicious is this! I've posted these before but I thought it was so fitting for people at home who are struggling to find pita breads, pizza bases etc. These are so easy to make and are perfect for getting the kids involved and having a little fun in the kitchen! Makes 4 - 6  Small FlatbreadsIngredients: 2 cups Self raising flour (more for dusting)1 1/2 cups Natural Greek yogurt1 Tbsp. Extra virgin Olive Oil Extra flavours that you may want (you'll only need a pinch of these): Pinch of saltDried rosemaryFresh garlic Chilli flakes Dried oregano CuminDirections:  In a small mixing bowl, add yoghurt, olive oil and self-raising and mix. This might seem like a sticky consistency, but this is okay! Dust a bench top with more SR flour and knead the dough until it forms a ball. If It's still sticky, add more flour to the bench. Split the dough into 4 -6 rolls. Each ball, knead a little and then begin to roll out with a rolling pin until half a centimeter in thickness. Heat a small splash of olive oil on a small pan over medium heat. Transfer the flat bread into the pan and cook for 2 minutes or until lightly brown and then flip and cook on the other side. 

You guys LOVED my flat bread, 3 ways the last time I did it, and I had soooo many questions on how to replace the flour for a Gluten Free diet....So I tested and tested (legit 5X haha) and came up with this YUM coconut flat bread using Macro Organic Coconut Flour and psyllium husk as a binder. I also didn't use eggs either. These coconut breads are seriously PERFECT with some yummy curry or dipping in some yummy dips!  Ready in: 10 minutesServes: 4  flat breads  Ingredients 1 cup Macro organic coconut flour  4 tablespoons psyllium husk  ½ cup yoghurt  Pinch of salt  2 teaspoons of baking soda  2 teaspoons xanthan gum  1-2 tablespoons olive oil  Directions:  In a small mixing bowl, add all dry ingredients and mix well. Add wet ingredients and combine.  Flour (coconut) a clean working space and knead the dough mixture until it is soft. If you need more olive oil or flour, add some here.  Seperate the ball of dough into 4-6 (however big you want!) and place in between two sheets of baking paper, Use a rolling pin to roll it out until thin, around 0.5cm. Use a bowl place upside down and cut around the edges, making a perfect circle. Heat a small splash of olive oil on a small pan over medium heat.  Cook flat breads on each side for 2 minutes or until lightly brown on both sides.  Serve!   Always check the label to ensure the ingredients in this recipe are right for your needs, particularly if you have food allergies.

So this is for those of us who LOVE spice! This sauce is super hot, but it is seriously amazing on steaks, or even thrown into a pasta dish for extra flavour! Makes 2 cups of chilli sauce. Ingredients:3 tomatoes1 medium brown onion4 long red chilli, tops cut off (seeds kept inside!) 1 red capsicum, deseeded 2 garlic cloves, crushed1/2 lime, juicedpinch of salt & pepper1/2 tbsp mustard powder 1/2 tsp cayenne pepper 2 tbsp olive oil Directions: In a food processor, add chilli, onion, capsicum, garlic, lime juice, salt, pepper and olive oil. Blend until each ingredient is finely diced. In a large, non-stick pan, heat a splash of olive oil over a medium heat. Add the chilli mixture into the pan and stir for 5 minutes, or until mixture has completely softened. Add the tomatoes into the food processor and blend for 2 minutes. Add tomatoes to the pan and add mustard powder, cayenne pepper and a touch more salt. Leave to simmer for 10 minutes.  Take off heat and leave to cool.  Once cooled, place into a blender and blend until a paste like consistency.  Using a funnel, funnel the chilli sauce into a bottle, or air tight container. Keep in fridge for up to 4-6 weeks.  This recipe can also be frozen! So don't be afraid to make a big batch and freeze it. 

Beets are in season and they are GREAT raw .... I know, you're probably thinking "ummmm Leah??" But I promise you, It's delicious!  Ready in: 10 minutesServes: 4 people Ingredients Olive oil, to dress  2 large Macro organic beetroots, peeled and grated  1 large fennel, grated  2 green apples, cored and grated  ½ lemon, juiced (or to taste) 3-4 coriander sprigs, roughly torn   Directions:  Add grated beetroot, fennel and apples into a bowl and mix well.  Drizzle olive oil and lemon over the top and mix.  Serve!  Tips For extra flavour, you can grate carrots and shred some capsicum, If you want to swap apple, swap for some shredded snow peas.

Hey Dairy Free Lovers! It's time for you to have the creamiest, most delicious whipped avocado dip you've ever had! It's so delicious and perfect for a party platter.  Makes: 1.5 cups of dip Ingredients: 3 whole avocados, halved and peeled/deseeded2 garlic cloves, crushed 1 small handful coriander (optional) Pinch of salt Pinch of pepper 1/4 cup coconut milk, canned 1/2 lime, juiced (or to taste Directions:  Add all ingredients into a blender and blend until smooth. Add a touch more coconut milk if it needs help blending.  Stop the blender ever 30 seconds to scrape down the edges to make sure you blend all the avo!  EAT! 

Who doesn't love Hummus? But sometimes....we need to take it up a level! I used Woolworths Macro Organic Carrots to create this delicious Moroccan Carrot Hummus! It's super easy to make and is actually for good for you! This healthy snack is perfect for work and school lunches, and looks amazing served on a big dip platter! The orange colour makes it pop! You and your whole family are going to love this recipe. Makes: 2 cups Cook Time: 20 minutes (Carrots) Ingredients: 400g can of chickpeas, drained and rinsed500g Macro Organic carrots, peeled and sliced intro bite size pieces2 tbsp morroccan spice1 tsp cayenne pepper3 tbsp lemon Juice2 garlic cloves, crushed1/2 cup olive oil (more if needed)Sprinkle of Salt and Pepper Directions: Pre-heat oven to 200 degrees celsius. Coat the carrot chunks in a small amount of olive oil and the morroccan spice. 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 roasted carrot into the blender and whiz until your desired consistency.

YUM! I absolutely love one pot meals! So easy to make and a perfect dinner option.  Serves: 4 Cook time: 30 minutesPrep time: 10 minutes Ingredients: 1 medium brown onion, diced 1 garlic clove, crushed 3 tbsp Madras curry paste  2 cups of pumpkin, raw and diced  1/2 small cauliflower, cut into florets  1/2 cup edamame beans, shelled 1 cup coconut milk, canned 1 cup basmati rice, washed 1.5 cups vegetable stockSalt and pepper to taste Directions: In a large, deep pan, splash 1 tbsp of olive oil and heat over medium to high heat.  Add onion and garlic to the pan and cook until onion is transparent. Add curry paste to the pan and cook for 1 minute.  Add pumpkin, cauliflower and edamame beans to the pan and cook for 4-5 minutes, or until vegetables begin to soften.  Add coconut milk, basmati rice, vegetable stock and season with salt and pepper. Cover and leave to simmer for 20 minutes, stirring occasionally. Once the liquid has evaporated, serve!

This is something I hadn't tried before, but my friend swore that as soon as I tried it, I'd want to make it every day and she is SO RIGHT! It's delicious and so light!  Serves: 2Ingredients: 2 medium eggplants, sliced lengthways 2 tbsp white miso paste 1 tbsp mirin1 tbsp sesame oil 1 tbsp soy sauce 1 tsp sesame seeds1 tbsp flaked almonds (optional)Directions:  Preheat oven to 180 degrees celsius.  Slice the eggplant in half lengthways, and then using a small sharp knife, create a diamond pattern through the eggplant flesh, trying not to pierce all the way through.   In a small bowl, add miso paste, mirin, sesame oil and soy sauce together and mix well (you may need a small whisk!) Heat a medium non stick pan over high heat with a small splash of olive oil.  Place the eggplants face down on the pan and cook until lightly golden brown on each side.  Once lightly golden, place onto a liked baking tray, flesh side facing up. Cook for 10 minutes in the oven.  Remove from oven and using a basting brush, smear the miso mixture evenly over the eggplants. Place back into the oven for 20 minutes.  Remove from oven and if not super golden brown, place under the grill for 2-3 minutes.  Top with sesame seeds and flaked almonds. 

If you want to know how to make the perfect caesar salad then look no further! Often caesar salads are drenched in rich and heavy dressing but I want to show that it can still be delicious, crunchy and creamy all while being fresh and healthy. I've even made the caesar salad dressing gluten free so everyone can enjoy it! Yay! Plus, did I mention this recipe is incredibly quick and easy to make? You'll be enjoying this tasty salad in 20 minutes.  Serves: 2 Prep Time: 10 minutes Cooking Time: 10 minutes Dietary Info: Gluten Free (if using GF bread) Tip:  For something different, try delicious fresh or smoked salmon instead of chicken. Ingredients: 2 eggs 4 slices sourdough, ciabatta or gluten free bread Spray olive oil Sea salt and cracked black pepper to taste 1 small garlic clove, minced 1 tsp Dijon mustard 1 Tbsp (20ml) lemon juice 1 Tbsp (20ml) water 1/4 cup (60g) whole egg mayonnaise ¼ cup (60g) light sour cream 6 slices prosciutto 2 baby cos lettuce, trimmed and quartered 2 cups (300g) sliced roast chicken shaved parmesan cheese to serve Method: Bring a small saucepan of water to the boil. Add 2 eggs straight from the fridge and boil for 8 minutes for soft boil. Remove from the heat and run under cold water until cool enough to peel. Preheat the grill/broiler. Spray the bread on both sides with oil and sprinkle with salt. Toast under the grill for 1 to 2 minutes on each side until crisp. To make the dressing – place the Dijon, Mayo,garlic, lemon juice, water, and sour cream in a bowl and stir well to combine. Season with salt and pepper to taste. Place 4 quarters of lettuce in each bowl, top with chicken, an egg, prosciutto, croutons and parmesan shavings. Serve with the Caesar dressing.

This is a mixture of fries and zucchini...soooo....basically its my new addiction!! Serves 4 Ingredients: 2 large zucchini, halved and quartered (into thin wedges) 1 egg, whisked 1 cup of panko crumbs 1 tbsp parmesan cheese Salt and pepper to taste 1/2 tsp dried oregano 1/2 tsp paprika  Directions:  Preheat oven to 180C/350F Place the zucchini into a sieve and sprinkle a generous pinch of salt over the top. Mix well to ensure the zucchini is coated. Leave for 20 minutes.  Wash the salt off and pat dry.  In a small mixing bowl, add panko crumbs, salt, pepper, dried oregano, paprika and parmesan cheese. Mix well.  Dip each zucchini wedge into the egg and then into the crumb mixture and place onto a lined baking tray.  Repeat with all zucchini. Spray with spray oil and place into the oven for 25 minutes, or until lightly golden. 

 I LOVE Aussie sweet potatoes because;   - They are high in Vitamins & packed with fibre (great for a healthy digestive system)  - SUCH a versatile veggie (can be in almost anything as a #superswap - hello sweet potato ice-cream haha!) - They are sweet, so the addition of flavour brings out the deliciousness in any dish!  - Gives that fullness to any meal, eg a mash with steak and veggies would keep you fuller for longer!  Serves 2prep time: 15 minutes Cook time: 30 minutes Ingredients:1-2 medium Australian sweet potatoes Bean mixture:1 tsp olive oil1 small garlic clove, crushed400g can red kidney beans, drained & rinsed2 tbsp tomato passata sauce Pinch of cayenne pepper Salt and pepper to taste Guacamole½ avocadoLemon juice, to taste¼ garlic clove, crushedSalt & pepper to taste Salsa½ medium tomato, diced (room temp)¼ small red onion, finely dicedLemon juice to taste1 tsp olive oil1 tbsp. coriander, choppedPinch of salt and pepper Directions: Pre heat oven to 180 degrees celisus. To make the sweet potato chips, slice the sweet potato in rounds as thin as you can. To make it easier, use a mandolin slicer so they come out even. Spray the rounds with olive oil and season with salt. Lay flat on a couple of lined baking trays (it might look like a lot of sweet potato, but it shrinks!) and place into the oven for 30 minutes. After the first 15, remove and flip. Keep an eye on them as they can burn easily. Remove from oven once crunchy. To make the bean mixture, heat olive oil in a small saucepan over medium heat.Add garlic to the pan and cook for 30 seconds, add the beans, tomato passata, salt and pepper and stir. Heat through for a couple of minutes or until the mixture begins to thicken. Set aside until you’re ready to assemble. To make the salsa, place tomato, red onion, lemon juice, olive oil, coriander and a pinch of salt and pepper into a small mixing bowl. Keep this out of the fridge as you want it to be room temperature. To begin making the guacamole, place the avocado, lemon and garlic into a small bowl and mash. Sprinkle a little salt and pepper to taste. Finally – you’re ready to assemble! Arrange the sweet potato chips onto a place and top with beans, salsa and avocado. This is meant to be had fresh, so no need to go back into the oven! EAT!  

How great are croutons? They're an amazing addition to a plain salad for added extra flavour and crunch.Serves: 4-6 Ingredients:Crust from 12 slices of wholemeal bread1 garlic clove, crushed1/4 tsp salt1/4 tsp pepper1 tsp fennel seeds1 tsp fresh rosemary1 tbsp olive oil1/2 tsp paprika1 tbsp parsley, choppedDirections:   Preheat oven to 180C / 350F. Chop the crust into little bite sized pieces. Mix all ingredients into a large mixing bowl, coat evenly.  Pour into a lined baking tray and place in the oven for 15 - 20 minutes or until crispy.