Recipes | Leah Itsines

These Choc-Hazelnut cookies are delicious. They're a super amazing snack that won't take you long to prepare or bake, they're the perfect filler for dessert.  Ingredients:1/2 cup butter 1 cup brown sugar 1 egg 1 tsp vanilla essence 1 cup self-raising flour 1/4 cup raw cacao1 tsp baking soda1/4 tsp salt 1 cup choc chips 1/2 cup crushed hazelnuts  Directions: Pre-heat oven to 180 degrees Celsius  Using a hand held beater, beat butter and sugar together. until combined (or a crumbly appearance)  Add egg and vanilla essence and continue to beat.  Add cacao, baking soda and salt and continue to mix through.  Remove beater (lick the spoon!)  Into the mixture, Sift flour and fold in the chocolate chips and hazelnuts. Bake for 8-10 minutes. Careful not to overcook otherwise they won't be soft!  

This is such a simple muesli and can last forever in the cupboard (well, not until you eat it all in the first week because its SO good!)  Ingredients:  3 cups oats 3 tbsp pepita seeds Handful walnuts 2 tbsp Hemp seeds 1 tbsp Chia seeds 3 tbsp dessicated coconut 1/2 cup diced dried dates 1/2 cup maple syrup Directions: Preheat grill to a high setting. Add oats, pepita seeds, walnuts, desiccated coconut, diced dates and hemp seeds into a bowl and mix. Pour maple over the oat mixture and mix well. Pour mixture onto a lined baking tray and spread out evenly. Place under the grill for 2-3 minutes each time, using a spoon to mix around the mixture as you go. Take out when the whole mixture is beautifully golden. Typically this may take 10 or so minutes, but each grill is different! Store in an airtight container and eat over 2/3 weeks!

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.

This vegan version of my popular Banana Bread recipe is so easy, sweet and delicious, you'd never guess it's a healthy treat! Pack it in your kids lunch boxes, enjoy it as a work snack or serve it up at a party - it's always the perfect time for this amazing Fig and Banana Bread. Serves: 8 slices  Prep time: 10 minutes Cook Time: 30 minutes Ingredients: 1 cup Almond Meal3 ripe bananas, Mashed1⁄4 cup Macro Organic Coconut flour1⁄4 cup maple syrup 2 figs, fresh (or dried if you can’t find!), peeled and mashed 3 “flax eggs” (1 tbsp ground flax seeds, 3 tbsp water per egg) 1 tsp baking powder 1 tsp apple cider vinegar Pinch Of Cinnamon Directions: Preheat oven to 180 degrees celsius Place all ingredients in a bowl and use a spoon to combine all ingredients together. Pour into a pre lined cake tin and bake in the oven for 40 minutes, or until brown. Using a skewer, poke it deep into the cake; if it comes out clean, it’s ready! *Instead of “flax egg” you can use regular eggs.

 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!  

Ingredients:1/2 cup choc chips 1 tbsp desiccated coconut (more for sprinkling) 3 tbsp butter, room temperature 3 tbsp honey2 cups of rolled oats1 egg 1/2 cup fresh raspberries Directions:  Pre-heat oven to 180 degrees celsius.  Using an electric mixer or a whisk, beat the egg and the butter together until light and creamy. Add the oats, honey, choc chips, raspberries and coconut together and mix. This is where the fun begins! You'll need to get your hands dirty, because this mixture requires you to 'work' the mixture as you would pizza dough. Mix with your hands and you'll notice it becoming more 'wet'. Continue to work for 2-3 minutes.  Once the mixture has come together, roll little balls and flatten onto a lined baking tray. Place into the oven for 12 minutes or until lightly golden brown. 

This 3 ingredient chocolate recipe with banana & peanut butter is soooo tasty & delicious! It's the perfect quick & easy no bake dessert for when you're craving chocolate but still want something healthy. PLUS, it's vegan & an amazing simple snack idea for kids to cook & enjoy so you can guarantee everyone will love them! Don't be surprised if they don't last long.   Makes: 10-12 Truffles   Prep Time: 5 Minutes   Cook Time: 10 Minutes Ingredients:  100g Dark Chocolate 2 Bananas 3 Tbsp Peanut butter  Method: Melt your dark chocolate on the stove. Chop your banana into thick slices. Get a slice of banana, spread some peanut butter on the top and then put another slice of banana on top to make a banana peanut butter bite- so it creates a sandwich.  Using two spoons gently dip the banana and peanut butter in to the melted chocolate and coat it until it is completely covered.  Once you've coated all the banana and peanut butter bites in chocolate, put them in the fridge to set for 5 minutes! Enjoy! Tip: You can use any fruit you like! Strawberries, dates, apples - it's completely up to you! Get creative.

These healthy Cherry Ripe Bliss Balls taste just like the real thing and will satisfy any sweet tooth. They're so easy to make and are the perfect 3pm work snack or meal prep dessert. I've used fresh cherries, coconut and coated the in chocolate, so you just know these protein balls are going to taste amazing!   Makes: Approx 9 Ingredients: 8 Medjool Dates, pitted 10 fresh cherries, pitted 1 cup desiccated coconut 1/2 cup rolled oats 1 tbsp cocoa powder 1 tbsp white chia seeds 1 tbsp honey 1/4 tsp cinnamon 150g dark chocolate Directions:  Melt chocolate over the stove or in the microwave.  Add dates, cherries, coconut, rolled oats, cocoa powder, honey and cinnamon into a food processor and blend. Add 1 tsp of water to bind. If it looks like it needs more, add 1 tsp at a time.  Fold through chia seeds and mix well.  Roll into small bite sized balls.  Dip the ball into the dark chocolate and place onto a lined baking tray. Repeat with the entire mixture.  Place in the fridge to set. 

These Raw Reece Peanut Butter Cups are 100% amazingly delicious. They look and taste decadent but are actually packed with goodness, and are the perfect 3pm work snack to satisfy those sweet tooth cravings. This recipe is also vegan and super easy to make so anyone can enjoy this tasty healthy treat. Makes: 12Dietary Info: Vegan; Gluten FreeFreezes Well: Yes Prep Time: 10-15 minutes Freeze Time: 20-30 Minutes Ingredients:Choc1/3 cup (80g) coconut oil, melted1/3 cup (40g) cacao2 Tbsp (20ml) maple syrup1/2 tsp vanilla extract PB1/3 cup (95g) smooth peanut butter1 Tbsp (20ml) light coconut milk1 Tbsp (20ml) maple syrup1/4 tsp vanilla extract  Method: Place 12 doubled paper cases on a tray. Mix the coconut oil, cacao, maple syrup and vanilla in a bowl. Spoon half of the chocolate into the paper cases and freeze for 10 minutes. Stir the peanut butter, coconut milk, maple syrup and vanilla together. Spread over the set chocolate, top with remaining chocolate and refrigerate until set. Store in the fridge.  

Do YOU like nuts as a snack? If you do…this is to take them to the next level! Plain nut mix is boring and if you’re like me…you’ll get super excited about packing them into little bags ready to grab and go in the morning….only to realise they’re boring and you never eat them ever again hahahaha. SO…. MAKE EM’ SPICY! Ingredients:500g Almonds1/2 tsp cayenne pepper1/2 tsp paprika1/2 tsp pepper1/2 tsp salt1 tbsp olive oil Directions: Pre-heat oven to 200 degrees celsius. Into a large bowl, add almonds, olive oil and the dry spices. Mix well to ensure they're all coated. Pour onto a lined baking tray.  Place into the oven for 15 minutes. Allow to cool and then store in a air tight container. 

How I N C R E D I B L E is this!!?! The PERFECT snack for that mid-morning hunger OR to cure that 3:30-itis! Bake, let cool, wrap your slices individually and keep in the fridge or freezer so you can GRAB and GO in the mornings!    Banana & Blueberry Bread Makes: 1 loaf, cut into 8 slicesIngredients:3 Very Ripe Bananas, Mashed1 Cup Almond Meal1⁄4 Cup Coconut flour3 Eggs1⁄4 Cup Honey1-Cup Fresh Blueberries 1 tsp Baking Powder Pinch Of CinnamonDirections: Pre-heat oven to 180 degrees Celsius Place all ingredients in a bowl together except the berries! Use a spoon to combine all ingredients together.  Once the mixture is thick in consistency, fold the berries in with a spoon.  Pour into a pre lined cake tin and bake in the oven for 25-30 minutes, or until brown. Using a skewer, poke it deep into the cake; if it comes out clean, it’s ready! *If vegan - 1/3 cup of apple sauce can replace 1 egg in any baking recipe!You can also replace the honey with rice malt syrup if needed!

The perfect recipe that'll bring out your inner Italian chef out. I mean who doesn't love a bruschetta, perfect for breakfast or a snack... This is one you won't regret trying! Simple, fresh and absolutely delicious!   Serves: 2 Prep Time: 10 Minutes Cook Time: 5 Minutes  Ingredients: 2 pieces of toast 3 small ripe tomatoes – diced 2 Small Garlic Cloves – crushed  1/2 small brown onion, diced 6 Basil Leaves - sliced thinly Salt & Pepper1 tsp dried oregano (or mixed Italian herbs) 1 tablespoon of Olive Oil Directions:  Preheat the grill to 180 degrees celsius. Place bread onto a lined baking tray and drizzle with a small splash of olive oil. Toast only one side of the bread until lightly toasted. Place tomato’s, garlic, onion, basil leaves, salt, pepper, dried oregano and a little splash of olive oil into a mixing bowl and mix well. Once the bread is lightly toasted on both sides, using a large spoon, evenly place the tomato mixture on top of the bread and place back into the oven to warm.Continue to check on it every couple of minutes, as it can easily to burn. Take out and serve hot!