Recipes | Leah Itsines

I love a good side salad - and this one is perfect for summer when beans are cheap! It's a great way to have them a little different then normal. It's SO delicious and is set to be a new fave! Serves: 4Ingredients:500g green string beans, topped and tailed 1/2 red onion, thinly sliced 1/4 cup shredded coconut2 tablespoon crushed nuts  Dressing: 1 tablespoon sesame oil 1 tablespoon hoisin tamari2 tablespoons rice wine vinegar 1 small red chilli, de-seeded and finely diced 1 garlic clove, crushed 1 table spoon brown sugar  Directions:  Blanch the string beans or steam until just tender (you still want a little bite!) Combine all ingredients under "dressing" in a bowl and mix well.  Place the beans, onion, coconut and nuts into a bowl and pour over dressing.  Eat warm or cold! 

Are you ready for this?? Because these 3 Ingredient Peanut Butter and Chocolate Truffles are like little drops of heaven! They're basically dates filled with peanut butter and covered in dark chocolate and they are SO SUPER delicious - it's ridiculous!! Plus, this is a super quick and easy recipe for when you get those killer chocolate cravings. So say goodbye to the work cookie jar because you'll be enjoying these raw healthy sweet treats in no time.     3 Ingredient Peanut Chocolate Truffles  Makes: 10 datesPrep Time: 5 minutesFreeze Time: 5 - 10 minutes Ingredients: 10 pitted dates 3 tbsp peanut butter 200g dark chocolate, melted Directions: Cut the dates in half, lengthways. Using a small spread of peanut butter, spread between the dates.  Dip the date in the melted chocolate and then rest on a lined baking tray. Repeat until all dates are filled with peanut butter and coated in chocolate. Place freezer for 5 - 10 minutes or until set.  Eat! Yum!

I absolutely love cauliflower, especially as a side for dinner. But sometimes I feel like something that's a little on the crispy side.. you know? So that's where I sub a recipe like this in! I absolutely LOVE crispy veggies and this crispy roasted cauliflower is absolutely delicious!    Crispy Roasted Cauliflower w/ Garlic Aioli Ingredients: 1 whole cauliflower head, cut into florrets 2 tbsp olive oil 2 tsp nutritional yeast 1/2 tsp paprika Pinch of salt and pepper 2 tbsp breadcrumbs (panko if you have!)  Garlic Aioli: 4 tbsp fat free mayonnaise (this is typically vegan, but check!) or Vegonaise 1 garlic clove, crushed 1 tsp vinegar pinch of salt and pepper  Directions:  Pre-heat oven to 180 degrees Celsius Add all ingredients into a bowl and mix well.  Pour mixture onto a lined baking tray and bake in the oven for 30 minutes. At the half way mark, give them a good mix around to make sure they're all getting baked!  In a small bowl, add mayonnaise, garlic clove, vinegar and a pinch of salt and pepper and mix well.  Serve with the crispy cauliflower! 

ITS A YES FROM ME 🥰 These tacos are EPIC and are SO good for the whole family (I.e you put everything out.... everyone builds their own and there are no complaints haha!!)  If you’re ever looking to reduce your meat intake or get some more variety in your cooking, then perhaps consider a #meatfree day of the week where you get your creative hat on, test out some new recipes and get more plant-based foods into your day! @vegiedelights makes it easier with their range of plant-based alternatives that you can sneak into meals (and not even Mitch would notice!!) - still getting protein, iron and B12 into your meal and ENJOYING it 🥰  Serves: 4Cook time: 15 minutesPrep time: 15 minutesIngredients:4 small tortillas, warmed1 packet of Vegie Delights Savoury Mince1 garlic clove, crushed½ brown onion, diced½ chilli, dicedOlive oil, for cooking2 tablespoons taco spiceSalsa:1 avocado, diced 1 red tomatoes, diced 1 small cucumber, diced ½ red onion, diced 1 lemon, juiced 10 fresh chive leaves, finely sliced 1 tbsp olive oil Salt and pepper to tasteExtras:Lime juiceFresh corianderDirections: In a medium mixing bowl, mix together avocado, cucumber, tomato, chives, red onion, olive oil, lemon, salt and pepper. Mix well. Set aside. In a small pan, heat olive oil over a medium high heat. Add garlic, onion, chilli and cook for 3-4 minutes until onion has softened. Add Vegie Delights Savoury Mince and heat through, breaking it into smaller pieces. Add taco spice mix and a touch of water to thin it out a little, and mix well, coating the mince. Warm tortillas and place mince inside, topping with the salsa. Serve with a squeeze of lime and coriander.

MAPLE ROASTED PUMPKIN...BREAKFAST! This Maple pumpkin can be made at ANY time, but I decided to throw it into my breakfast because I promise you, It's so delish you won't be able to wait until dinner time! I'm working with the legends at @mailleeaustralia, My mum and I have been using their mustards for YEARS (especially the djoin and the wholegrain) and could not believe that I had been saying their name wrong all this time (sorry you guys haha!!) It's pronounced "MY" Mustards! Now that we've got that out of the way.....I've got some PLANT-BASED EXPLORATION for you! Serves: 2Prep Time: 10 minutes Cook Time: 40 minutes Ingredients:  1 cup kent pumpkin, cut into chunks 2-3 kale leaves, torn3 mushrooms, sliced Salt and Pepper to taste 1 slice toast Dressing for pumpkin: Salt and pepper 1 tbsp Maille honey mustard or Maille Dijon Mustard for a vegan friendly alternative1 tsp honey or maple syrup1 tbsp olive oil 2 tsp red wine vinegar  Directions:  Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.  Add all ingredients under “dressing” into a bowl and mix well. Reserve 1 tsp of this marinade and coat the pumpkin with the rest.  Place pumpkin onto the baking tray and bake for 30 minutes or until soft.  Meanwhile, in a small pan, heat a small splash of olive oil over medium-high heat. Add mushrooms and season with salt and pepper. Cook for 5 minutes.  Once mushrooms have begun to soften, add kale and leave to lightly wilt. Add the tsp of reserved dressing and stir through.  Serve pumpkin mashed on top of toast and top with the kale and mushroom mix. Sprinkle dukkah on top. 

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.

VEGAN NACHOS! It may be the end of World Vegan Month but nachos are always a good idea! Nutritional Yeast is typically used in Vegan or Vegetarian dishes to give that 'cheesy' flavour and you can now find Macro Nutritional Yeast Flakes in the health foods aisle at @woolworth_au! This yummmmmyy creamy sauce is PERFECT for Mexican type dishes like this one. Poured over the chips, topped with salsa and the almighty guac...you've got PERFECT Vegan nachos that everyone will love :) Ready in: 10 minutes Serves: 6+ Ingredients 1 x 400g tinned butter beans  ¼ cup soaked cashews  1 cup sweet potato, steemed 1 garlic clove  Salt & pepper to taste  1 cup almond milk (more if needed) ½ cup nutritional yeast  Additions:  Corn chips  Tomato Salsa (tomato, black beans, corn, coriander, lime) Guac  Directions:  In a high powered blender, add butter beans, cashews, sweet potato, garlic, salt, pepper almond milk and nutritional yeast. This is your cheesy sauce! Taste, if you think it needs more of a cheesy flavour, add more nutritional yeast.  If having the additions, line a baking tray and pour the sauce over the corn chips. Add the salsa on top and place into the oven under the grill for 5 minutes.  Top with guac and you’re good to go! 

Ready in: 10 minutesServes: 2 peopleIngredients: Olive oil, for cooking  1 x Macro Organic Mexican Textured Protein 1 garlic clove, crushed  1 cup black beans, drained and rinsed 1 tsp smoked paprika  1/2 tsp cumin Salt and Pepper to taste  2 wholegain wraps  3-4 cherry tomatoes, slcied  ½ red onion, sliced  ½ avocado, sliced  Fresh coriander, to serve Additionals: Jalapenos, corn, sour cream, lime juice.  Directions:  Add boiling water to the textured protein (cook according to packet instructions) and leave to soak. In a small pan, heat olive oil over medium to high heat. Add garlic and cook for 20 seconds. Add beans, paprika, cumin, salt and pepper. Cook for 3-4 minutes to heat though well.  Add cooked textured protein to the pan and heat through.  Warm your wrap, add textured protein, cherry tomatoes, red onion, avocado and coriander. If you’d like a sauce, add some sweet chilli, japenese mayonnaise or something like a smear of  sour cream!  Eat! 

This is an ideal meal prep dish that can be eaten warm or cold as a salad – whetherit’s at your desk for lunch or as I like to daydream about, lunch by the pool. The Mix-a-mato® tomatoes are an awesome colour pop and the blend of flavours from all thedifferent tomato varieties makes this dish a standout.Serves: 2Cook time: 15 minutesPrep time: 10 minutesIngredients:2 cups spiral pasta, uncooked½ cup Broccolini® chopped1 tablespoon basil pesto½ cup Mix-a-Mato® tomatoes, halved5-10 whole Kalamata olives, pitted1 cup baby spinach1 small zucchini, sliced into half-moons1 teaspoon parmesan cheese1 teaspoon pepita seedsDirections: 1. Cook pasta according to packet instructions.2. Heat a medium pan with a splash of olive oil over medium high heat. PlaceBroccolini® and zucchini into the pan and cook for 5-6 minutes. Then addolives, baby spinach and Mix-a-Mato® tomatoes. Toss for 3-4 minutes untiltomatoes have begun to soften.3. Add cooked into the pan and toss to warm through. Add pesto to the pan andmix through. Transfer to a serving dish. Sprinkle parmesan cheese and pepitaseeds over the top.

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.

YAY for homemade fried rice! So delicious. I absolutely love rice and veggies, it's one of the easiest weeknight meals. Adding a little tofu in there for some extra protein is great too! This fits Model 2 of #BARE, so count this as a mini taste tester recipe before the entire book comes out next week - WOO!  Serves: 1 Cook time: 15 minutes Prep time: 10 minutes Ingredients:1 cup brown rice, cooked 85g tofu, pressed and cubed 1 garlic clove, crushed 1/4 brown onion, finely diced1/4 cup broccoli, finely chopped 1/4 small red capsicum, finely diced 1 small red carrot, finely diced 1 spring onion stalk, finely diced Spray oil, for cooking Dressing: 1/2 tsp chilli garlic sauce 1/2 tsp maple syrup 1/2 lime, juiced 1 tsp soy sauce 1 tsp tahini   Directions:  In a small bowl, add all ingredients under "dressing" and mix well. Set aside.  Spray oil in a medium non-stick pan and heat over a medium high heat.  Add garlic and onion into the pan and cook for 2-3 minutes until onion has become translucent.  Add tofu into the pan and cook for a further 3-4 minutes, until tofu had lightly browned.  Add broccoli, carrot and capsicum and cook for a further 5-8 minutes or until vegetables have begun to soften.  Add spring onion into the pan and brown rice. Heat through for 2-3 minutes.  Pour over dressing and stir through.  Serve!  For some added extra flavour, you can add some fresh coriander, lime juice or some chilli!  Hope you LOVE this recipe. Keep your eyes peeled for the Veggie BARE Guide! 

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.