Recipes | Leah Itsines

Oh yes you read that right, its SPICY hummus.  I LOVE hummus, but sometimes can be a little boring.....so I add a little bit of heat and it just MAKES the dip! Ingredients (makes 2-3 cups):2 x 400g Cans of Chickpeas 1 Tsp Cayenne pepper 3 Tbsp Lemon Juice2 Garlic Clove, crushed **1/2 Cup olive oil (more if needed) **Small handful of coriander (Optional)Sprinkle of Salt and Pepper1/2 tsp chilli flakes  ** Want to make this recipe FODMAP friendly?Leave out the garlic. Reduce olive oil to 1/4 cup. Add 1/4 cup of Garlic Infused Olive Oil - YUM!! Just like the real deal!   Directions:  Place ALL ingredients minus the olive oil into a food processor and begin to blend. Stop every now and again to wipe down edges to make sure everything is being blended nicely.  Pour olive oil slowly into the blender, until mixture is to your desired consistency.   Pair with carrots, cucumber or pita bread.

Yummmm!!! Sometimes you just need a simple pick-me-up in the afternoons....and this is totally it! Ingredients: 1.5 cups of slivered almonds or whole almonds1 tbsp. vanilla essence 2 tbsp. coconut oil, melted 1/4 cup almond meal 1.5 cups dried apricots 1.5 cups of desiccated coconut 1/2 cup water  Directions:  Place almonds, vanilla essence, water, melted coconut oil, almond meal, half of the coconut and dried apricots into a food processor.   Blend this mixture for 2-3 minutes or until it has come together.  Take a small about of this mixture into the palm of your hand and roll into a small ball.  Repeat until all the mixture is gone!  Roll each ball in the remaining desiccated coconut.  Leave in the fridge for 30 minutes before eating! These can last up to a week in the fridge (if they last that long in your hours.....certainly not mine!!)  I hope you absolutely love these! For more delicious snack ideas, check out our guides! We have LOADS of delicious snacks in BARE regular, or if you’d like something a little more tailored and portioned to you, check out BARE Lean! 💛

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.  

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. 

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.

Needing a new night time snack in this summer? I swear these are going to be your JAM! Since moving out...I need (or want haha!) constant snacks prepared and my pantry/fridge/freezer so I can quickly grab and go (#adultlife)!! These are in my freezer right now and are seriously a PERFECT little healthier night time sweet treat - especially on the warmer nights! The base is Macro Organic Coconut Water with Macro Organic Frozen Mango only available at Woolworths! Blend it all up and pour it into these ice block holders and you are good to go. They have Strawberries, blueberries and raspberries too so you can always change up the flavours! I love everything homemade, these are honestly so refreshing you have to try them!  Prep time: 5 minutes  Makes: 8-10 iceblocks  Ingredients: 2 cups Macro Organic Frozen Mango2 cups Macro Organic Coconut Water Handful of berries  Directions:  Add all ingredients into a high powered blender and blend until combined. Add mixture into a silicone iceblock mould (I got mine from Amazon!) and push a couple of pieces of fruit into each iceblock. Freeze overnight and enjoy on a hot day. 

I am a self admitted chocolate milk fiend - I mean, who isn't? So I needed to find a version I could make at home haha! This chocolate milk is bloody delicious warm or cold! I used Macro Organic Cacao Powder only available at @woolworths_au to give that really yummy chocolate taste and blended up some dates to give a caramel flavour - my two faves!  Prep time: 5 minutes   Makes: 1  Ingredients: 1 date, soaked 2 tsp Macro Organic Cacao 2 tsp Maple syrup 1 handful of ice ¾ cup milk of your choice  Directions:  Add all ingredients into a high powered blender and blend until combined. This can be warmed in a pan or in a microwave for hot chocolate!   

Cook time: 10 minutes  Prep time: 5 minutes  Makes: 12  Ingredients:  5 cups Free from Gluten Flakes  100g Salted butter  2 tablespoons honey  2 tablespoons maple syrup  Directions:  Preheat oven to 180 degrees celsius.  Melt butter, honey and maple in a pot over medium heat. Allow to cook for 5 minutes.  Pour butter mixture over the gluten free corn flakes and stir to combine.  Add the mixture into muffin cases and place into the oven for 10 minutes or until they lightly brown.  Remove, allow to cool and eat!   

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.

How good are sausage rolls! They're a perfect "take to party" food because EVERYONE likes them (and those who don't....don't be friends with them... HAHA KIDDING!)  I love these Pork and Fennel Sausage Rolls. They're such an easy and delicious treat, and also a tasty healthy alternative aka they're AMAZING! Makes: 15 rolls  Ingredients:800g Pork mince1 brown onion, grated 1 large garlic clove, grated 1 zucchini, finely grated 1/2 cup fresh fennel, finely diced 1 tsp. Fennel seeds1 tsp cumin seeds 1 tsp salt 1 tsp pepper  3 puff pastry sheets 1 egg, beaten1 tbsp sesame seeds  Directions:  Preheat oven to 200 degrees.  Into a large mixing bowl, add pork, fresh fennel, zucchini, garlic and onion.  In a small pan, lightly toast the fennel and cumin seeds until fragrant (2-3 minutes)  Add these seeds into the bowl and sprinkle a generous pinch of salt and pepper.  Divide the mixture into 3 balls, then roll them into long sausage shapes on a clean work space. Place one portion of filling onto the edge of each pastry sheet and then roll up TIGHTLY to enclose. Turn rolls seam-side down and brush with the beaten egg. Sprinkle sesame seeds over the top on the roll. Cut each roll into smaller pieces (size it up to you!) and place on the lined baking tray.Cook the rolls in the oven for 30 minutes, until puffed and golden.  

Have you ever tried to make Beetroot chips and they burn? Or they're half burnt and soft? ME TOO! I've been trying to master beetroot (and sweet potato) chips forever and they'd always seem to burn! - BUT I have a secret (well, not so secret) but a trick to make them cook better and keep their colour....and thats drawing out the excess water! Serves: 2 (or one snacky person aka me!)Ingredients: 2 large beetroots,(raw) peeled 2 tsp olive oil 1 tsp salt + any flavours like rosemary, oregano, chilli etc.  Directions:  Pre-heat oven to 150 degrees celsius.  Slice the beetroot using a mandolin peeler (this will help them cook evenly because they'll be the same size). Keep them as thin as possible, and sliced evenly. In a large bowl, coat all the slices in olive oil and salt. Leave for 20-30 minutes to draw out the excess water.   Drain water and pat each chip dry. Lay on a baking tray lined with baking paper.  Place into the oven for 45 minutes to one hour (or until crispy). Store in an airtight container for up to two weeks. 

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!