Recipes | Leah Itsines

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! 

How great is sweet potato? and how amazing are pies?! Imagine what this insane mix is going to taste like! This is the most delicious vegan recipe, and is absolutely packed with vegetables. It's incredibly easy to make and is the best idea for dinner, bulk cooking, leftovers or meal prep lunches. Whether, you're vegan, vegetarian or a meat eater, you will absolutely love this tasty healthy recipe. Plus, It's such a great winter warmer for all those people enduring winter right now!    Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 1 Hour 10 Minutes Ingredients: 1 Carrot, peeled and chopped 1 Onion, diced 1 Leek, halved and washed inside and out 3 large Celery stalks, cleaned and chopped 1 Zucchini, diced 1 Garlic, crushed 1 Cup Red Lentils 3 Tsp. Curry Powder 2 Tsp. Cumin 1 Tsp. Turmeric Generous pinch of Salt and Pepper 1kg Sweet Potato, peeled and chopped 1L Vegetable Stock stock 2 Tbsp. Olive oil Directions: Pre-heat oven to 180 degrees celsius.  Peel and chop sweet potato into small chunks and place into a large pan with boiling water. Cook for 15-20 minutes or until sweet potato is cooked through. Heat a deep saucepan over medium-high heat and splash with olive oil. Add onion, carrot, leek, celery, zucchini, garlic to the pan and cook for 10 minutes or until vegetables begin to soften. Add lentils, salt, pepper, vegetable stock, tumeric, cumin, curry powder to the mix and stir through thoroughly. Cook for another 15 minutes. Once the sweet potato is cooked through, place into a large bowl and mash. Add salt and pepper to the mash. Add vegetable mix to a deep baking tray and fill until vegetable mix is used up. The baking tray should be roughly 3/4s full. Add sweet potato to the baking tray, forming a thick layer above the vegetable mix. Try not to press the sweet potato too hard, you want this to stay on top!  Cover the tray with al foil and bake for 30 minutes.  Using a grill, place on high heat and grill the pie for 5 minutes to until it begins to slightly crisp.  Serve hot, with a delicious piece of bread for dipping!    Hope you loved this recipe! If you do decide to make it, don't forget to share it with me! Come visit me on Instagram or Facebook & show me your creations!

I absolutely love this recipe! It's super easy, super healthy and super delicious. Plus it's so so so easy to make - it's the perfect simple dinner idea and also makes amazing leftovers for work lunches the next day. This recipe can also easily be made vegan and is super kid friendly so the whole family can enjoy together. YAY!   Serves: 4 Prep Time: 15-20 Minutes Cooking Time: 15-20 Minutes Tip: If you wanted an added extra bit of protein, add chicken or some tofu. Ingredients: 1 large garlic clove, crushed 1 carrot, diced 1 small brown onion, diced 1 small broccoli head, cut into florets and diced 1 small red capsicum, diced 1 cup red cabbage, thinly sliced 2 spring onion stalks, thinly sliced 1 cup uncooked quinoa1 red chilli, sliced thinly 2 tbsp soy sauce 2 tbsp oyster sauce (Or more soy to make it vegan or vegetarian)Salt and pepper to tasteFresh coriander to serve  Directions:  Begin to cook quinoa according to packet instructions. In a deep pan, heat a small amount of olive oil and fry off garlic, chilli and onion for 2-3 minutes or until onion becomes translucent.  Add broccoli, carrot, capsicum and spring onion into the pan and cook for 5 minutes until vegetables begin to soften.  Add cabbage into the pan and cook for 2 minutes until the cabbage begins to soften.  Add cooked quinoa to the pan and stir through.  Add the soy, oyster and fresh coriander to the pan and heat through. cook for a further 1 minute and then serve! 

These sweet potato burgers are SO delicious! They contain a new ingredient I've discovered -Textured vegetable protein! It's seriously SO COOL. Whether you're vegan or not, this will be your new favourite burger. Not only are the super delicious but also super easy and healthy too! It's packed with protein and flavour, and is the perfect healthy alternative to takeaway. I guarantee everyone will love this easy amazing recipe.  Makes: 6 patties Prep Time: 20 Minutes Cook Time: 15 Minutes Ingredients: 220g sweet potato, sliced into chunks 1 cup of Macro Organic Textured Vegetable Protein, dried 2 tbsp Moroccan spice 1/4 tsp salt  1/4 cup plain flour 2-3 tbsp olive oil, for cooking  Extras (up to you!) : Red onion, diced Lettuce Leaves, cups  Avocado Directions:  Peel sweet potato and slice into small chunks.  Steam the sweet potato in the microwave for 5 minutes, or until soft. Mash once soft and set aside.  Add the textured protein to a bowl and pour 1 cup of boiling water over the top. Place a plate over the bowl to keep the steam in! Leave to sit for 5-10 minutes or until all the water is absorbed.  In a medium mixing bowl, mix the vegetable protein, mashed sweet potato, Moroccan spice, salt and plain flour. Mix well (I use my hands so it binds well!). and shape into small patties.  On a large non stick frying pan, heat olive oil over a medium to high heat. Cook patties for 3-4 minutes on each side, or until lightly golden brown.  Serve on a lettuce leaf, with some avocado, red onion and a big squeeze of lime! (This is up to you as to how you'd like to serve, but these are just my favourites!) 

This muesli is perfect in the mornings served with some yoghurt and fresh fruit, or even had as a little snack with yoghurt throughout the day! It's also incredibly easy to make and an amazing meal prep breakfast idea. I just know you're going to love this healthy alternative! And for all those wondering, you can find Macro Date Syrup in the Woolworths' health food aisle in you live in Australia. Yay! Prep Time: 10 Minutes Cooking Time: 12 - 15 Minutes Ingredients: 3 cups rolled oats 1/4 cup peptic seeds (pumpkin seeds) 2 tbsp flaked almonds 3 tbsp dried fruit, diced (I used cranberries, but apricots/apples are great too!) 1/2 tsp cinnamon  1/4 cup Macro date syrup  Directions: Preheat grill to a high setting. Add oats, pepita seeds, flaked almonds, dried fruit, cinnamon and macro date syrup into a bowl 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!

This Garlic and Chilli Bok Choy is the BEST EVER bok choy recipe! It's super fresh, packed with flavour & the perfect easy & healthy side to complete any delicious lunch or dinner. I love serving my bok choy with beef, tofu, salmon or chicken - but you can serve it with anything. It's so versatile! Makes: 6 Ingredients: 6 bok choy pieces, halved and washed 2 tbsp soy sauce 1 small red chilli, deseeded and sliced 2 garlic cloves, crushed 1 tbsp olive oil Pinch of salt & pepper Directions: In a large frying pan, add olive oil, garlic and chilli. Sauté for one minute. Add the sliced bok choy and cook for 2-3 minutes. Pour soy sauce into the pan with a pinch of salt and pepper.  Cook until your liking. Serve as a perfect side to dinner! 

This easy baked cauliflower recipe is crazy simple and super delicious. I love baking the whole cauliflower head in the oven because it takes five minutes to prepare and is the perfect healthy side to add to any meal.  Serves: 6 Prep Time: 5 Minutes Cooking Time: 40 Minutes Ingredients: 1 whole cauliflower, sliced in half 1 tsp curry powder 1/2 tsp chilli flakes 1/4 tsp turmeric 1 tsp mixed herbs 1/2 tsp salt 2-3 tbsp olive oil Directions:  Pre-heat oven to 180 degrees celsius.  Add all spices into a bowl and mix with olive oil.  Add cauliflower onto a lined baking tray and lightly brush with the spices until its completely coated.  Place into the oven for 40 minutes, or until cooked to your liking.  Serve as a perfect side! 

BANANA MUFFINS! These are absolutely delicious and the perfect healthy snack or grab and go breakfast when you're in a rush. I used a little Macro Xanthan Gum (which is a gluten free thickener) and the Macro dried fruit available only at @woolworths_au! They’re so delicious and perfect for kids to take to school in their lunchboxes. Yay! I just love this banana muffin recipe! It's super easy make and is an amazing healthy way to satisfy those sugar cravings. This recipe was in conjunction with Woolworths Macro :)    Makes: 6-8 Muffins (Depending on the size!) Prep Time: 15 Minutes Cooking Time: 20 Minutes Ingredients: 100g packet of Macro Mixed Seasonal Fruit1 tsp Macro Xanthan Gum1 Cup Macro Almond Meal1⁄4 Cup Macro Organic Spelt Flour3 Very Ripe Bananas, Mashed1⁄4 Cup Macro Organic Honey (or Maple Syrup for vegans)Directions:  Pre-heat oven to 180 degrees celsius.  Add all ingredients into a bowl and mix well.  Place into muffin tins and into the oven for 20 minutes, or until lightly golden. Wrap and take to work or a quick grab and go brekky!   

These Strawberry and Coconut Overnight Oats are the easiest meal prep recipe ever. It's the perfect healthy breakfast idea, especially when you're in a rush or don't have heaps of time to cook. Serves: 2  Prep Time: 5 Minutes Ingredients: 1 cup of oats 2 cups of almond milk (or milk your choice) 2 tsp chia seeds 2 tbsp desiccated coconut Pinch of cinnamon 1 cup OOB organic frozen strawberries 1/4 tsp vanilla essence  Directions:  In two containers, divide the ingredients evenly. (1/2 cup oats in each, 1 cup almond milk etc) Place into the fridge overnight and eat in the morning! If you'd like something warm - place into the microwave for 2 minutes.  

I love this Roast Vegetable and Bulgar Wheat Salad! It's a super easy way to get some more veggies into you and is the perfect healthy meal prep recipe, lunch idea for work or dinner addition. Plus, it's an amazing meal for both vegans or vegetarians, so everyone can enjoy it! Serves: 4 Prep Time: 15-20 Minutes Cooking Time: 20-30 Minutes Ingredients:  1 cup of Macro Bulgar Wheat 200g pumpkin, cubed 1 zucchini, roughly diced  1 small eggplant, roughly diced  1 red capsicum, roughly diced  3 tbsp Moroccan seasoning  1 tbsp olive oil  2 large handfuls of rocket, washed  Generous pinch of salt 1/2 lemon, juiced  Directions:  Pre-heat oven to 180 degrees celsius.  Soak the bulgar wheat in boiling water for 10 minutes (or according to packet instructions). Drain well.  In. a large mixing bowl, add pumpkin, zucchini, eggplant, capsicum, olive oil and moroccan seasoning and mix well.  On a lined baking tray, pour the vegetables on and place into the oven for 20-30 minutes, or until cooked through.  In a large mixing bowl, add rocket, cooked veggies, bulgar wheat and mix. Season with salt, olive oil and lemon to taste. Serve at your next BBQ or package up in meal prep containers!   

You guys have been wanting healthy desserts….so here is one to try! A Healthy@australianavocado and banana ‘nice cream’! Servings: 4-6Ingredients:4 ripe Australian Avocados, deseeded and roughly chopped¾ cup raw honey or Rice malt syrup1 cup coconut milk (or almond milk!)2 bananas, sliced into thick chunks4-6 large mint leavesDirections:1. In a strong blender, add avocado flesh, honey, coconut milk, bananas and mint leaves. Blend untilSMOOTH. (You want a completely, chunk free consistency)2. Place mixture into a freezer safe bowl and freeze for a minimum of two hours (overnight is preferable!)3. When about to eat, defrost in room temperature for 15 minutes before digging in, this will help you beable to scoop those perfect rounds!

ITS HERE! 🌟The best #vegan Buritto bowl you'll ever see....ESPECIALLY WITH THE GARLIC FLAVOURED HUMMUS (whhhhutt!!) from Obela!  This bowl is seriously un-real and perfect for a quick and simple dinner...but also PACKS a punch with flavour! Serves 2Ingredients:¾ cup Basmati Rice, uncooked (you can use brown rice quinoa or carb of your choice!) 1 small sweet potato, sliced into thin rounds1/2 medium broccoli, cut into florets100g canned corn kernels, washed and rinsed 100g canned black beans, washed and rinsed 100g canned chickpeas, washed and rinsed100g ice berg lettuce, sliced thinly1 tbsp olive oilSalt and Pepper1 lime, cut into wedges  ¼ tsp garlic salt Tiny pinch of cayenne pepper ¼ tsp paprika 4 tbsp Obella hummus (garlic flavour or pine nut are my favourites!)   Directions:  Pre-heat oven to 180 degrees celsius.  Cook rice according to packet instructions. Set aside until needed.  Onto a lined baking tray, spread out the sweet potato slices and broccoli florets. Drizzle with olive oil and a pinch of salt and pepper. Bake int he oven for 20 minutes or until cooked through.  In a small pan, heat a small splash of olive oil over medium to high heat. Add corn, chickpeas and black beans into the pan and stir for 1 minute. Add garlic salt, cayenne pepper and paprika into the pan and stir for 2-3 minutes to heat through.  Build your bowl! Divide rice, corn mix, broccoli and sweet potato, lettuce and lime wedges and top each bowl with a large dollop of the obela hummus!  EAT!