Recipes | Leah Itsines

 Oh myyyyy...this guac is SO EXTRA!....not the expensive kind....but the extra-instagramworthy-kind. Its full of delicious stuff that takes it to a new level!  Ingredients:2 Avocados, mashed½ red onion, diced1 teaspoon lemon juice½ a medium sized tomato, diced2 tbsp. fresh coriander, finely chopped 1 garlic clove, gratedPinch of SaltPinch of pepper  Directions: Mash avocado in a bowl. Add all remaining ingredients to the bowl and mix thoroughly.

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! Bruschetta w bocconcini (serves 2)Ingredients: Two Pieces Of Dark Or Light Rye Bread3 Small Ripe Tomatoes – Chopped Into Small Pieces2 Small Garlic Cloves – Crushed 1/2 small brown onion, diced 6 Basil Leaves – Chopped Into Small SlicesSalt & Pepper6 Small bocconcini balls – Halved 1 tablespoon of Olive Oil Directions: Preheat the grill to 180 degrees celsius. Place bread onto a lined baking tray and toast only one side of the bread untillightly toasted.Place 3⁄4 of the crushed garlic and oil into a small bowl and mix. Using a pizza brush, brush over the untoasted side of the bread. Place into the oven again and toast until lightly brown.Place tomato’s, 1⁄4 of crushed garlic, chopped basil and salt and pepper into a small bowl. 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.Place the bocconcini balls on top of the tomato mixture at the last minute and leave in the oven for 1 minute.Take out and serve hot! 

Hey guys, this is my favourite late night snack at the moment. It's super filling and it's super delicious too. Perfect for something small when you're still feeling a little hungry after dinner. Give it a try!   3 tablespoons greek yoghurt1/2 scoop chocolate protein powder (15g)1/2 cup of berries 1 teaspoon of honey (if you want to make it sweeter) Directions: Add greek yoghurt and protein powder to a bowl and mix thoroughly with a fork to ensure texture becomes smooth. Top with berries and a little bit of honey if you want to make it a little sweeter.

Need something super easy to eat on the way to work or got kids that would like to pick their own ingredients? (I was so one of those kids haha!) Try these egg muffins! Super easy to make and will last for up to three days in the fridge.    Egg Breakfast Muffins Makes 6  Ingredients:2 spring onions, thinly sliced½ zucchini, grated (excess water squeezed out)½ red capsicum4 button mushrooms, thinly sliced3 asparagus stalks, sliced into 2cm pieces1/2 brown onion, finely diced6 large eggs, whiskedpinch of saltpinch of pepper  Directions: Preheat oven to 180 degrees celsius Pour your eggs into a large bowl and whisk until mixture becomes bubbly and fluffy. Using a chucks cloth squeeze out excess water of grated zucchini. Spray a muffin tray with olive oil to ensure mixture doesn’t stick. Add zucchini, capsicum, onion, mushrooms, Asparagus, spring onion to a muffin tray in which ever flavour combos you want (or all in!)  Evenly spread the eggy mixture of the top of the ingredients.  Sprinkle salt and pepper. Using a fork, mix the ingredients around in each so the ingredients are evenly spread.  Bake for 20 mins or until nice and golden.  Ps...They will rise and look like egg monsters, but don't worry...they go down haha!  Hope this saves you a little more time in the morning for that all important beauty sleep, or that one more alarm snooze that we should all stop pressing haha! If you make this recipe and LOVE it, please let me know!  Love, Leah x 

THIS recipe is SOOO good and SOO easy for when you have those 3 O'clock sugar cravings! These keep in the fridge for up 3-4 days, so take them to work and have them as a snack! THEY'RE SO GOOD!   Recipe:2 Scoops of Vanilla Protein1 Cup of flaked oats1 - 2 Tablespoon of cacao powder1/2 Cup of smooth peanut butter1/2 Cup of honey1 Cup of dessicated coconut flakes Method:1. Add all ingredients other than coconut flakes to a bowl and mix until the mixture is combined. Add more honey if too dry. 2. Roll into little balls (however big or small you prefer)3. Pour 1 Cup of coconut flakes onto a plate4. Roll the balls in the coconut flakes until the balls are covered in flakes5. Place the balls in a container and place them in the fridge for 20-30 minutes until coldHOPE YOU LOVE THEM!Love, Leah. X

How AMAZING is this?! The quick & easy flat bread recipe that goes with ANYTHING! And this time I chose to grill some incredible Australian summer stone fruit to serve it with! YUUUMM!!    Flatbread with Grilled Stonefruit Makes 1 FlatbreadIngredients: 3 Heaped Tbsp Natural Greek yogurt3 Tbsp Self raising flour (More for dusting)1 Nectarine or Peach 1 handful of fresh rocket/arugula1 Tbsp olive oil1 tsp coconut oil1/2 Tbsp balsamic glaze Pinch of salt Directions:  Add yoghurt, olive oil and self raising flour to a bowl and mix. This might seem like a sticky consistency, but its okay! Dust a bench top with more self-raising flour and kneed the dough until it forms a ball. If It's still sticky, add more flour.  Roll out the dough with a rolling pin until half a centimetre in thickness.  Heat the 1/2 tsp coconut oil on a small pan over medium heat. Once melted, transfer the flat bread over and cook for 2 minutes or until lightly brown and then flip and cook on the other side.  Set bread aside and begin to cut the nectarine/peaches into thick wedges.  On the same pan as the bread, heat the remaining coconut oil and begin to cook the peaches. This will bring out all the sweetness in them!  Cook until lightly brown on each side, be careful not to over cook as they can go super squishy.  It's time to assemble!  Grab the flat bread and place rocket over the top, then top with the cooked fruit and balsamic glaze.    Hope you absolutely love this FRESH recipe! Love, Leah X

Yessssss we're back with sausage rolls!!! These are the best to make for your kids for dinner - such a sneaky way to get extra veggies in! If you're wanting to get more in, try adding some shredded zucchini or spinach! Ingredients600g beef mince2 garlic cloves, crushed 1 Carrot - Finely grated1 tbsp paprika½ teaspoon ground cumin½ teaspoon ground coriander½ teaspoon ground allspice½ teaspoon turmeric powder½ teaspoon cinnamon1/3 cup chopped mint3 sheets frozen puff pastry, thawed2 eggs, beaten1 teaspoon salt1 Tbsp. Sesame seeds Directions Preheat oven to 200 degrees Celsius. Line baking try with baking paper.Place beef, garlic, ground spices, grated carrot, 1 of the eggs and mint into a bowl with sea salt and pepper.Mix well with your hands.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 20 minutes, until puffed and golden. Hope you LOVED this! IF you did, let me know! Share a snap on Instagram or Facebook and tag @leahitsines OR Tag me IN the photo! I cant wait to see!! 

This treat is something my mother used to make ALL the time at special occasions - and everyone LOVED IT! I mean, whats not to love about peanut butter and chocolate together?!  Ingredients:200g Fried Noodles2 Tbsp. crunchy peanut butter400g milk or dark chocolate2 tbsp desiccated coconutDirections:Microwave chocolate, coconut and peanut butter for 60 seconds, or until melted. Mix well until paste is smooth. Add noodles into the chocolate and coat them well.Using heaped teaspoons, spoon the mixture onto grease-proof paper, or into individual paper cases.Place in the refrigerator for around 1 hour or until until set. The spiders can be kept in the fridge for up to 2 weeks!  Hope you LOVE this recipe! If you do, come over on Instagram and let me know!  Love, Leah x 

These sausage rolls are so easy - they'd make a great party nibble idea because everybody will LOVE them! Mushrooms are super super good for your health - they're absolutely packed full of nutritious vitamins and minerals, so they REALLY pack a punch! For this summer sausage roll recipe, I used yummy button mushrooms and mixed it through with delicious pumpkin (to give a little sweetness) and yummy spices that really bring out the flavour.  Makes: 20 rollsCook time: 30 minutesIngredients:1kg pumpkin, skin removed and chopped into bite sized pieces350g White button mushrooms, sliced thinly4 Puff pastry sheets, defrosted1 brown onion, finely diced2 garlic cloves, crushed1 Tablespoon of rosemary, chopped roughly1 egg, whisked (for basting)2 tablespoons of olive oil1 Tablespoon of sesame seeds½ teaspoon of ground coriander½ teaspoon of ground cumin½ teaspoon of ground turmeric½ teaspoon garlic salt¼ teaspoon of chilli flakes½ teaspoon of paprika  Directions:Preheat oven to 180 degrees Celsius.On a lined baking tray, add chopped pumpkin and cover with olive oil, rosemary and a pinch of salt and pepper.Leave to roast in the oven for 40 minutes or until soft. *Don’t steam – It gives a very different taste.In a large nonstick pan, use a small amount of olive oil and heat on a high heat. Add mushrooms, onion andgarlic into the pan and cook for 10-12 minutes or until they have softened and onion is cooked through.In a small bowl, Add all spices together and mix.Once pumpkin is ready, add it to a large mixing bowl.Mash pumpkin until smooth.Add mushrooms mixture and the spices.Mix thoroughly. Using one puff pastry sheet at a time, spoon some of the pumpkin mixture to one end of the pastry sheet andshape into a sausage-like roll.Grabbing the end of the puff pastry, roll forwards wrapping tightly, moving towards the opposite end.Always face the seam side down on the sausage rolls, as they can puff up and un-do in the oven!Repeat this with all pastry sheets and the pumpkin mixture.Once all done, cut the rolls using a super sharp knife into small 3-5cm rolls.Place all the rolls onto a lined baking tray. Using a basting brush, brush the egg over the top of each roll.Sprinkle the sesame seeds over the top and place into the oven for 25-35 minutes or until lightly golden brown.Serve while hot with some tomato sauce!

Mouth.....watering.....cant....stop....looking.... AHH! These brownies are DELISH and super great as a cheeky dessert if you're having that chocolate craving! #balance right?! RIGHT! These are seriously an ANY TIME someone comes over dessert. You cant tell me that you don't want to lick the screen a little right now...Ingredients: 1 cup plain flour2 Tablespoons of shredded coconut100g Fresh raspberries 125g butter (unsalted)1 1/2 cups caster sugar 1/2 cup cacao powder 2 eggs 1 tsp vanilla essence 1 Tsp baking powderDirections:  Preheat oven to 180 degrees celsius In a small saucepan, melt the butter on a medium heat. Once all butter has melted, stir in the sugar, cacao and the vanilla essence.  Remove from heat and leave to cool for five minutes. Transfer to a large mixing bowl.  Add in eggs (all parts!) and ensure it has mixed through throughly.  Sift the flour into the bowl along with the baking powder.  Mix throughly, to ensure there are no big clumps of flour. Id recommend using a whisk here to really mix it through.  Lightly fold through the raspberries and the coconut, you don't want to damage the berries too much!  Working quickly, line a deep baking dish with baking paper. Pour mixture into the dish and place into the oven for 30 minutes or until cooked through.  Poking a fork through the middle of the brownie will tell you if its ready! If it comes out clean its ready, if it comes out dirty, leave it for a few more minutes!  Cut up into bite sized pieces and eat!  Hope you guys absolutely love this recipe! If you did, come share it with me over on Instagram! I love seeing all your posts!LOVE Leah! xx

Cold rolls are SUPER easy and SO good for a healthy lunch! The best thing about them is that they're packed with loads of veggies, noodles, and whatever meat you choose! The combinations are endless! In this recipe I used; THE BASE: fried tofu, Teriyaki Chicken & fresh cooked king prawns.  THE VEGETABLES:  purple cabbage, carrots, cucumber and red capsicum. FRESH HERBS:  that were used were coriander and mint. CARB: I used vermicelli rice noodles. WRAPPER: 22cm round rice paper sheets Directions: Chop up ALL vegetables into thin strips - the smaller the better (chunky vegetables are super hard to wrap! Submerge 1 round rice paper sheet in warm water for 15 seconds.Place onto a plastic chopping board. Start ADDING YOUR FAVES! This is the part where your creativity comes in! Add a small amount of each veggie into bottom half of the circle. Add some meat/fish and a small amount of noodles!Begin to roll forward, keeping everything tightly inside.  Once you get half way, pull in the sides whilst continuing to roll. Keeping a very tight grip is super important because they can fall apart easily.See video below for more on how to wrap and roll! 

Peaches are now in season, YAY! It's a summer fruit here in AUS and its one of my favourites to have in a big fruit salad, or something easy like this parfait!  Warm Peach Parfait:Ingredients:2 ripe, yellow peaches¼ tsp. coconut oil½ tsp. honey½ cup homemade muesli (see below for recipe)1 cup natural Greek yogurt2 tbsp. waterDirections:Peel peaches and remove pip, then cut into small pieces.Using a small non-stick pan, heat coconut oil in the pan over medium heat. Add peaches and cook for 10minutes or until peaches are soft.Mash peaches in the pan as they soften.Remove peaches from heat and let sit for 5 minutes to slightly cool.Using a tall glass, sprinkle a small amount of the muesli on the bottom, then layer with yoghurt and thepeach puree. Continue layering until you’ve reached the top!Eat right away, or leave overnight for the morning! Homemade Muesli recipe (this makes 3 cups of muesli so you can store for next time!)Ingredients:2 cups of rolled oats¼ cup chia seeds¼ cup sun flower seeds¼ cup pumpkin seeds¼ cup of slivered almonds½ cup warm honey Directions:  Pre-heat the grill to a high heat (180 degrees or a high setting)Line a large baking tray with baking paper.In a large bowl, mix the rolled oats, sunflower seeds, pumpkin seeds, almonds and warm honey. Pour mixture onto the lined baking tray and place under the grill for 1-2 minutes at a time. Ensure to check on it constantly as it can easily burn. Stir constantly, to ensure that all ingredients get a beautiful golden-brown colour. Once nice and golden, take out of the grill and leave to cool. Store in an airtight container for 4 weeks.