Recipes | Leah Itsines

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!   

AHHH these are like my banana bread (the big winner) but in muffin-form...and with the additional health benefit of oats! They're super moist, delicious and PERFECT for your next grab and go snack.    Banana and Oat Muffins Ingredients:1 Cup Almond Meal3 Very Ripe Bananas, Mashed3/4 cup Rolled oats 1⁄4 Cup Raw Honey1-Cup Fresh blueberries (or any berry!) 3 Eggs1 tsp baking powder Pinch Of Cinnamon+ 1 extra banana to top with!Directions: 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 muffin tin. Top with a few sliced of banana. 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!  

The secret you-won't-believe-these-are-guilt-free snack bars!! They just taste SO good!! And then you get little pockets of chopped up dates for a little caramelly hit in each bite.. absolute perfection!!   Peanut Butter Bars Ingredients: 1.5 cups Rolled Oats1/2 cup Medjool Dates, pitted and chopped finely1/2 cup Crushed Nuts (I used almonds and walnuts!) 1/2 cup Maple Syrup 1/2 cup Smooth Peanut Butter Directions: Preheat oven to 180 degrees Celsius Add oats and nuts onto a lined baking tray and toast in the oven until lightly golden brown. Keep checking on them and stirring around to ensure all bits are being toasted!  In a large mixing bowl, add dates, maple syrup, the toasted oats and peanut butter. Mix thoroughly.  Flatten mix onto a lined baking tray, until evenly distributed.  Bake for 20 minutes or until lightly golden brown.  Leave to cool for one hour and then cut into slices.  Hope you love this recipe! Love, Leah x x

Oh my goodness! These are next level good! They do need to be eaten right away as haloumi tends to go rubbery if left for too long :)  Ingredients: 400g Haloumi, sliced into strips 2 cups of Panko bread crumbs 1 tsp. cracked Pepper1 tbsp. Dried oregano2 tsp. Paprika1/2 tsp Turmeric powder 2 eggs, whisked 2 tbsp. Olive oil. Directions:  Pre-heat oven to 200 degrees celsius Slice haloumi into 1cm thick strips In a mixing bowl, add breadcrumb, pepper, oregano, paprika and turmeric powder. Mix well.  Whisk eggs in a small seperate bowl.  Place each piece of haloumi into the egg mixture, and then straight into the bread crumb mixture. Ensure each piece is coated well.  Place the crumbed haloumi onto a lined baking tray and drizzle oil all over. Place tray into the oven for 20-25 minutes or until super golden brown.  Eat right away! I used a Napoletana sauce as my "dipping sauce" - It was delicious! Sweet chilli or mayo would also be amazing.Love, Leah xx

Chia pudding is something I'm slowly getting used too, but this recipe makes it alllll better! The trick I was told by a lovely follower, (as some people don't like the texture!) is to BLEND after soaking! I tried, and it was great!  Serves 2Ingredients: 1/4 cup white chia seeds (can use black!)1 cup almond milk (or milk of your choice!)2 tbsp. vanilla yoghurt 1 tsp. honey1/2 tsp vanilla extract 2 fresh strawberries + more fresh berries to top with!  Directions:  Into a small bowl, add chia seeds, almond milk, yoghurt, honey and vanilla extract Stir WELL, as you don't want the chia to be sticking together.  Cover, and leave in the fridge overnight (or for 3+ hours). After two hours, give it another stir to ensure it's all mixing through. Into a blender, add the chia mixture (It should be thick by now!) and the fresh strawberries.  Blend for 2-3 minutes, until your desired consistency. Hope you loved this recipe! If you did, come let me know over on instagram or facebook! Love, Leah x 

Hey guys!These are perfect for an on-the-go snack because they're packed full of the good stuff!  These muffins are also gluten free and refined sugar free! Which is awesome for those people who struggle finding delicious snacks with no gluten!  Recipe:1 cup almond meal1/4 cup coconut flour (can swap for protein powder!) 2 eggs, whiskedSprinkle of cinnamon3 over ripe bananas, mashed1/4 cup organic honey100g fresh raspberries. Directions:Pre Heat oven to 180 Degrees Celsius.Mix everything into a bowl except the raspberries. Once mixed well, fold in the berries and spoon the mixture into muffin tins. Bake for 30 minutes or until lightly browned.  Hope you love this recipe! If you do give it a go, come send me a picture over on instagram! I cant wait to see it :) Instagram: @leahitsines.  Love, Leah x

This is such a super easy breakfast or brunch! If you ever have any left over pumpkin or roast veg from the night before, all you need to do is add the seasonings and MIX! Simple as.   Smashed Spicy Pumpkin Serves 1 Ingredients: 1 Cup Of Uncooked Pumpkin Cut Into Squares 1⁄4 Tsp Of Curry Powder 1⁄4 Tsp Of Cumin Powder  Small Cube Of Feta  Salt And Pepper To TasteDirections:  Using a sharp knife cut the pumpkin into 3cm squares. Place on a lined baking tray put into the oven at 180 degrees for 30 minutes.  OR (quicker version) Using a sharp knife cut the pumpkin into 3cm squares. Place into a bowl with a splash of water. Cling wrap the bowl and poke 3 small fork holes into the top. Place into microwave and steam for 3 minutes or until very soft.1. Once the pumpkin is roasted or steamed to your liking, using a fork, mash the pumpkin and try to remove all bumps. 2. Add cumin, curry powder and salt and pepper into the mashed pumpkin and mix. 3. Toast the bread and place rocket and then pumpkin on top. 4. Sprinkle the cube of feta over the pumpkin by breaking it in your hands.

THESE ARE AMAZING! If you're not 100% a fan of seafood, this recipe will change your mind!  Serves: 4-6 (makes around 20 fritters)Ingredients: 1kg Raw king prawns1 clove of garlic - crushed1 small red chilli - deseeded & chopped1 spring onion - finely sliced3/4 cup of coriander leaves - chopped2 tbsp fish saucePinch of pepperPinch of saltOlive oil (for cooking)1 tbsp Lime juice Directions: De-scale and de-vein the prawns before placing them in the food processor. Into the food processor, add garlic, chilli, spring onion, corriander, fish sauce, salt, pepper and lime juice. Whizz in the processor until it has all combined and it is almost at a paste (a littlechunky is also good) Roll the prawn mixture into small balls and place onto a heated and oiled pan. Cook until both sides are golden brown (around 3-4 minutes) Serve with a lime aioli or sweet chilli sauce! 

These are straight from yiayias! These are called something I cant pronounce, but just know they're authentic...she was watching me the entire time haha!  Serves: 4-6 (makes around 30 fritters)Ingredients: 350g Of Raw Pumpkin3 Medium Zucchinis, grated  2 Brown Onions 1 Garlic Clove – Crushed 1 Small Carrot Handful Of Parsley 130g feta1 tsp salt 1 tsp. Pepper 5 Mint Leaves 3 Eggs2/3 Cup Breadcrumbs 2/3 Cup Of S/R FlourDirections:  Transfer the grated zucchini to a cloth and squeeze out any excess water.  Add pumpkin, onion, carrot, parsley 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, mint, leaves, eggs, bread crumbs and SR flour. Mix throughly.  Form mixture into small balls and then flatten into patties. This may be fiddly, but as soon as they're on the pan they will form.  On a large non stick pan, Splash olive oil and heat over a medium to high heat.  Add 5 or 6 fritters at the same time and using a fork, turn when they're lightly golden brown on each side.  Leave to cool for 10 minutes before serving. 

Sweet potato is SOOO delicious - but adding a little spice to the vegetable just MAKES it EXTRA good!  Ingredients:¼ teaspoon of rosemary¼ teaspoon of turmeric¼ teaspoon of salt¼ teaspoon of pepper¼ teaspoon curry powder2 Tablespoons of olive oilSprinkle of cayenne pepper2 large sweet potatoesDirections:Pre- Heat oven to 180 degrees celsiusWash and peel the sweet potatoes. Cut into ling strips or circles - whatever you fancy!Add all spices into a bowl and mix. Splash the olive oil on the sweet potato and add the spice mix. Coat well. On a lined baking tray - place the coasted sweet potato and place into the oven for 40 minutes or until soft. 

This recipe makes BULK dumplings! I made around 50 with the ingredients, so if you're making for a family this recipe is perfect, but you can always half the ingredients to make less. Ingredients:3 spring onions, finely chopped2 garlic cloves, crushed1 tbsp fresh ginger, grated2 cups Chinese cabbage, finely chopped1/2 long red chilli, finely chopped2 tbsp sesame oil2 tbsp soy sauce500g chicken mince50 x dumpling wrappersDirections: Heat a non stick pan over high heat. Add sesame oil and heat for 30 seconds. Add garlic, spring onions, ginger, chilli and Chinese cabbage into the pan and cook for 5-7 minutes or until the cabbage is completely wilted and cooked through. Add soy sauce to the pan and stir through.  Take mixture out of the pan and leave to cool down.  Combine cabbage mixture with the chicken mince and begin filling the dumpling wrappers!  Place around 1 tbsp of filling into the middle of the dumpling wrapper. Dip your finger in a bowl of water and run it around the edge of the dumpling, this helps it close easily! Fold the dumpling in half. Pinch the wrapper together in the middle.  Use your opposite thumps to fold a tiny pleat on either side of the dumpling, then press down firmly to seal it closed. If they're not closing, you may need a little touch of water.  Repeat with all of the mixture. Using a steamer, steam the dumplings for 20 minutes. Serve with Soy or chilli sauce! 

Is they're anything more Aussie than a ANZAC Biscuit? Besides vegemite, I don't think so! For those of you who don't know, ANZAC Biscuits as commonly associated with ANZAC Day (25th April), which is a time to remember the contribution of all Australians and New Zealanders, who have served and died in all wars and conflicts. During World War I, ANZAC Biscuits were sent to soldiers abroad as the ingredients do not spoil easily and, as a result, it's become a favourite treat for Aussies and New Zealanders! The thing is...it can be really hard to find ANZAC biscuits that aren't loaded with sugar or crazy amounts of butter (although...they do taste amazing!). So in this recipe, I've really tried cut down on the unnecessary stuff and create a healthy version that still tastes just as amazing as the original recipe. This way you can still enjoy your favourite ANZAC treat without the sugar comma! Plus, did I mention I mention that this recipe is quick, easy, gluten free and most importantly, super chewy? Just like a good ANZAC Biscuit should be. Makes: 8-10 Prep Time: 10 Minutes Cook Time:  15 Minutes Ingredients: 1 1/2 cups of rolled oats 1/2 cup desiccated coconut 1/2 cup walnuts, crushed 1 tsp. vanilla essence 1/4 tsp baking powder 1/3 cup rice malt syrup (or honey!)2 tbsp. coconut oil, melted1 tbsp. butter, melted  Directions:  Preheat oven to 180 degrees celsius.  Add all ingredients into a bowl and mix throughly. The ingredients may seem a little dry or falling apart, but the more you work the oats, the firmer they become. Shape mixture into a ball and place onto a lined tray. flatten the mixture, pushing it together (incase it's looking like its coming apart) Place into the oven for 15 minutes or until golden brown.