Recipes | Leah Itsines

These are AMAZING loaded sweet potatoes, topped with delicious chia seeds! This recipe is VEGAN, which is what everyones been asking for! I've teamed up with @thechiaco to bring you this delicious recipe, so you gotttaaa try it! It's super filling and so good for you!Serves 4 Ingredients: 2 Medium sweet potatoes 40g Black Chia seeds (10g per boat!)2 tbsp. chives finely chopped1/2 cup coriander leaves 1 small red onion, diced1 small tomato, diced1/2 avocado, diced 1 400g can chickpeas, rinsed1 lime, juiced salt and pepper to taste2 tbsp. Olive oil  Directions: Preheat oven to 180 degrees celsius.  Wash the sweet potato throughly. Using a fork, poke holes all over.  Place sweet potato onto a lined baking tray and splash 2 tbsp of olive oil all over. Place into the oven for 1 hour, turning them over half way.  In a small mixing bowl, add chia seeds, chives, coriander, red onion, tomato, avocado, chickpeas, chia seeds and mix.  Season with lime, salt and pepper.  Once the sweet potato is cooked through, slice in half. Serve one half per person.  Divide the salsa mixture between the four sweet potatoes.  Eat!   

If you're strapped for time in the morning and love a good meal prep hack, overnight oats should definitely be on your list of things to do. I just think they're so easy to prepare, SO budget-friendly and can seriously last for a while in the fridge! And if you're a blueberry fan, this recipe will definitely be up your alley! I've done this recipe to serve ONE, So if you want to make two or three breakfasts in advance, double or triple the recipe.    Blueberry Overnight Oats Ingredients (per container)1/2 cup of oats3/4 cup of almond milkSprinkle of cinnamon, ground1 tsp honey 1/4 cup of blueberries5 walnuts Directions:Add all ingredients into a container with a lid. Give it a good stir and pack it in the fridge for tomorrow mornings breakfast!  

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. 

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. 

Sooooooo, are you SO over those potato salads that are DROWNED in thick cream sauces? (well i mean, you can never be OVER an amazing salad like that haha!) WELL, if you are, I have something SO EAAAASSSYY and so so YUM! Super good for all those lactose intolerant people out there! (holllaaa!!) RECIPE:6 Large white Potatoes1/2 Red Onion, finely diced 1/2 Parsley Bunch, roughly chopped1/2 Large red capsicum, finely diced 2 Tbsp White vinegar1 Tbsp Olive OilSprinkle of salt(dressing is to TASTE so if you want more vinegar or salt, add some more!!) DIRECTIONS: Peel potatoes and cut into small cubesAdd the potatoes into a saucepan in COLD water, and boil for 30 minutes or until soft (be sure to check regularly, you don't want to over cook them!).Place potatoes into a bowl and add capsicum, parsley and onion.Add olive oil, vinegar and salt.EAT!

This amazing recipe is for all your veggie lovers out there who need something new, OR its for you guys that want to try different veggies but don't know how!  This stir fry is SUPER easy, super quick and is sooooo delicious!  Ingredients: Serves 2;1 Brown onion, Sliced thinly2 Garlic Cloves, Crushed 1 Tbsp Ginger, Grated4 broccoli florets, chopped3 button mushrooms, quartered 1 carrot, sliced thinly1/2 Red capsicum, sliced into thin strips1 cup cauliflower, chopped1 cup cabbage, shredded 125g Vermicelli noodles  1/4 cup of Soy Sauce 2 Tablespoons of Sesame oil (or olive oil if you don't have!) 3 Fresh Coriander springs, chopped finely Directions: In a large wok, add sesame oil and heat on a medium to high heat for 1 minute. Add garlic, ginger, onion and coriander into the wok and fry until the onion becomes translucent. Stir constantly, ensuring the garlic does not burn! Add broccoli, carrot, mushrooms, cauliflower and capsicum into the wok and cook for 10 minutes or until veggies become soft, but still with a slight crunch! Add the cabbage in roughly 5 minutes before your veggies will be done, just enough for it to wilt. Whist this is cooking, cook vermicelli noodles according to packet instructions. Once noodles are ready and veggies are cooked to your liking, drain the noodles and add them to your wok! Stir through the noodles. Add in the soy sauce here and continue to stir and heat through. Leave on the heat, stirring continuously to ensure the noddles really soak up that beautiful flavour! Serve to your drooling housemate/partner who's probably staring at you right now! 

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!

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! 

Everyone has been asking for a VEGGIE meal prep - so HERE IT IS! I used 3/4 cup of rice, 1/2 cup of bean mixture and divided the pumpkin into 3's (roughly 1 cup each!) and used that as the meal prep. Of course, change the amounts to suit your dietary requirements.  Turmeric Rice Ingredients: 1/2 small brown onion, diced3 whole all spice balls3 whole cloves1 tsp. Turmeric Powder1 1/2 cups of basmati rice3 cups vegetable stock1 Tbsp. Butter Directions: Preheat a deep pot over medium/high heat. Once hot, add butter to the pan and let melt for 1 minute.Wash basmati rice thoroughly until water runs clear.Into the pot, add cloves, all spice and onion to the pan and cook until onions are translucent.Add the basmati rice to the pan and mix thoroughly for 1 minute.Add the vegetable stock and turmeric to the pot and mix. Add a lid to the pot and wait until stock begins to boil. Once boiling, turn to a low heat and set a timer for 12 minutes. Once times goes off, take off the heat and use a fork to separate the rice.  Roasted Pumpkin Ingredients: 600g raw peeled pumpkin, chopped2 Tbsp. olive oil1 Tsp. curry powder1/2 tsp. dried rosemary1/2 tsp paprika Salt & cracked pepper  Directions: Pre-heat oven to 180 degrees Celsius Chop pumpkin into small bite sized pieces. Placed pumpkin onto a lined baking tray, and pour over olive oil. Sprinkle all the dried spices and mix thoroughly, to ensure each piece of coated well. Place into the oven for 35 minutes or until soft and lightly golden. Bean Mix Ingredients: 400g canned chickpeas, drained200g black beans400g kidney beans1/2 tsp garlic powder (or 1 fresh garlic clove, crushed)1/2 tsp Cayenne pepperSalt & Pepper1/2 tsp olive oil Directions: Drain all beans from can. On a large frying pan, heat olive oil and add chickpeas, black beans and kidney beans. Cook for 3-4 minutes or until they're beginning to warm. Add cayenne pepper, garlic, sprinkle of salt and pepper and stir.  Hope you loved this recipe! Meal prep really is a fantastic way to keep on track! I'd love to see your creations, so come and show me over on Instagram! #leah itsines or tag @leah itsines in the image for a chance to feature! I can't wait to see it :) LOVE LEAH X

This is my absolute GO TO meal! Its soooo easy and super filling! And it's also a greeeeat way to get all those extra veggies into a busy day!    Brown Rice Stir fry INGREDIENTS: 4 Mushrooms - Cut into quarters1 Broccoli – Cut into florets2 Carrots – Sliced into thin strips1 Red Capsicum – Sliced into thin strips1/2 a cauliflower – Cut into florets1/4 of a purple cabbage – Sliced thinly2 garlic cloves – Crushed1 Brown onion - Diced3cm fresh ginger – Grated1 Fresh red chilli2 Cups brown rice – Cooked2 Tbsp. Oyster sauce (add more soy for vegan!) 1 Tbsp. Soy sauce2 Tbsp. Olive oilSalt and pepper1/2 Tsp Dried oregano DIRECTIONS: In a hot work, add in olive oil, onion, garlic, ginger and chili and cook for two minutes. Add broccoli, cauliflower, mushrooms and carrots and cook for 3 minutes. Place the rest of the veggies into the pan and cook for a further 5-10 (or until cooked to your liking). Add brown rice to the pan and mix thoroughly. Add oyster sauce and soy sauce and mix through. Serve with some fresh coriander!   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!! Love, Leah x

Gnocchi is something that's SOO fun to make, but can actually be a little hard to get it right!   A lot of the confusion comes down to the type of potatoes you use and how you cook them. Like for this recipe, I'm using "Spud Lite" Potatoes, which are light and creamy with a super soft inside when cooked which is so lovely for gnocchi.   The other thing to factor in is FLAVOURRRRR! I'm talkin' hints of rosemary, chilli, black pepper.. to make it go from ordinary to INCREDIBLE! Keen to give it a go?? Recipe below! Rosemary & Chilli Gnocchi Serves: 4Ingredients: 800g Spud Lite potatoes1 egg yolk2 cups of plain flour, sifted1/4 cup parmesan (optional)1 Tablespoon of dried rosemary, finely chopped1/4 tsp red chilli flakesextra flour for kneadingSmall Pinch Salt & Cracked pepperSauce: 1 400g can of crushed tomatoes1 cup of Pasaata sauce2 garlic cloves, crushed1 brown onion, diced1/2 small fresh red chilli, deseeded and chopped3 Basil leaves, chopped2 tablespoons of Olive Oil1 teaspoon of dried oreganoSprinkle of salt and pepperDirections: Peel potatoes using a vegetable peeler. Using a large, deep saucepan, add potatoes and enough cold water to cover completely.  Boil the potatoes in water until soft (around 15 minutes). Once potatoes are cooked, drain them from the water and mash until super smooth. *Be careful not to over cook them, you don't want them to be flooded and become super watery. Add parmesan, rosemary, chilli flakes, salt and cracked pepper to the potatoes and mix thoroughly. Leave these to cool completely before moving to the next step. One cooled, Add the egg yolk, plain flour and mix (this is where you need to use your hands!). Transfer mixture to a floured surface and continue to kneed until it has formed into a soft dough (you don't want super sticky dough!) Roll the dough into a circle. Cut the circle in quarters. Using one quarter at a time, roll out into a sausage like figure. Cut the long roll into 2cm pieces. Using each little piece individually, roll into a small ball. Using a fork, press the fork into the gnocchi to give it that ridged look. This isn't necessary, but it sure makes it look good!  To cook the gnocchi, boil some water with a pinch of salt! The gnocchi only needs to be cooked for 1-2 minutes. They should float to the top of the water once they are almost ready!  After you've done all of that hard work, start making the sauce!  Into a deep saucepan, heat olive oil over high heat. Add garlic, onion, chilli and leave to simmer until the onion is translucent. Place the crushed tomatoes and Passata sauce and mix through. Add oregano and a generous pinch of salt and pepper to taste. Add basil leaves and leave to simmer for 20 minutes or until thickened. Pair the sauce with the gnocchi and Serve hot! These can also be frozen for up to 4 weeks in an airtight container.  Hope you LOVED this recipe! Thank-you to the Spud Lite potatoes for being the perfect potato to use! If you do love this recipe, I'd love to see your recreations over on Instagram! Love, Leah x

Soooo... have you ever grilled nectarines before? Because you should. Just trust me, its SO GOOD!! The natural sugars in the fruit just come alive and everything these nectarines touch just turn to GOLD! So take your banana nicecream to the next level with this AMAZING combo and add a little flair to a new summer-time treat!   Banana Nicecream Ingredients:4 bananas4 tbsp. almond milk4 nectarines1/4 cup of Maple syrup1/4 Tsp. of vanilla essence Directions:1.    Peel the bananas and place into a small freezer bag and freeze until frozen. If you have time, let them freeze overnight2.    Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.3.    Add bananas and almond milk to a food processor and blend until the mixture forms a soft ice cream like texture. Place into a container and back into the freezer for another 30 minutes (or until you’ve finished the nectarine part!)4.    Cut the nectarines in half, deseed them and place onto a baking tray. Pour over the maple syrup and vanilla essence and place in the oven for 20 minutes.5.    Once soft, place under a grill for 5 minutes to get a beautiful brown colour on the top of the nectarine.6.    Scoop the banana nice cream into a bowl and top with the maple nectarines.