Recipes | Leah Itsines

Here's a little sneak peak into the Veggie BARE Guide with an absolutely delicious Model 2 Main Meal! I promise you.. This is one you'll love if you're a pasta lover like me! Serves: 1Prep Time: 10 - 12 MinutesCooking Time: 40 Minutes Ingredients:3⁄4 cup pasta, uncooked (80g)Olive oil, for cooking1⁄4 small brown onion, finely diced1 garlic clove, crushed1 small celery stick, finely diced1⁄2 small carrot, finely grated and excess water squeezed out1⁄2 small zucchini, finely diced and excess water squeezed out85g plant-based mince meat alternative (i.e. soy or mushroom-based)3⁄4 cup passata1⁄2 cup vegetable stock1 teaspoon dried oreganoSalt and pepper, to taste Directions:1.Cook pasta according to packet instructions.2.Heat olive oil in a small saucepan over a medium–high heat. Add onion and garlic and saute for 2–3minutes or until onion begins to turn translucent.3.Add celery, carrot and zucchini and saute for 10 minutes or until vegetables have softened.4.Add plant-based mince and cook for 5 minutes, stirring.5.Add passata, vegetable stock, oregano, salt and pepper and stir. Turn heat to low and simmer for 20minutes.6.Serve the bolognese with pasta

How good are sausage rolls! They're a perfect "take to party" food because EVERYONE likes them (and those who don't....don't be friends with them... HAHA KIDDING!)  I love these Pork and Fennel Sausage Rolls. They're such an easy and delicious treat, and also a tasty healthy alternative aka they're AMAZING! Makes: 15 rolls  Ingredients:800g Pork mince1 brown onion, grated 1 large garlic clove, grated 1 zucchini, finely grated 1/2 cup fresh fennel, finely diced 1 tsp. Fennel seeds1 tsp cumin seeds 1 tsp salt 1 tsp pepper  3 puff pastry sheets 1 egg, beaten1 tbsp sesame seeds  Directions:  Preheat oven to 200 degrees.  Into a large mixing bowl, add pork, fresh fennel, zucchini, garlic and onion.  In a small pan, lightly toast the fennel and cumin seeds until fragrant (2-3 minutes)  Add these seeds into the bowl and sprinkle a generous pinch of salt and pepper.  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 30 minutes, until puffed and golden.  

These Choo Chee Prawns are incredibly delicious and extremely easy to make! Not trying to brag but.. I might just be turning you into your very own Masterchef with this one!    Serves: 4 Ingredients: 16 fresh prawns (king prawns) 300ml coconut milk 1 tablespoon red curry paste 1 tablespoons chilli garlic paste  1 tablespoon fish sauce 1 teaspoon brown sugar  5 kaffir lime leaves 1 handful basil leaves 1 large chilli, sliced into long pieces 2 garlic cloves, crushed 1 onion, diced 1 spring onion stalk, finely diced 1 tbsp olive oil 1/2 a lime juiced Directions: Heat olive oil in a deep hot pot.  Fry garlic, onion and chilli in the pot for 2 minutes or until onions become translucent. Boil coconut milk in the pot for 4 minutes on medium heat. Add red curry paste and chilli paste and stir for 2 minutes. Add fish sauce, sugar and kaffir lime leaves and lime juice and cook for a further 2 minutes. Add prawns for 4-5 minutes or until fully cooked through. Remove kaffir lime leaves and stir well. Turn heat off ands add basil leaves. Serve with rice.

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! 

This Easy Chicken and Mushroom Pie is my new favourite! So quick, simple and healthy but super delicious. I wanted to give my bare guide community a new recipe and also those who are on the fence....a taste of what you're missing out on hehe!  This fits into model 1 of the Bare Guide!  It's a super cheap dinner idea and great way to use up leftover roast chicken. This is a great recipe for the kids and the whole family you enjoy. Serves: 4Prep Time: 8 minutesCooking Time: 25 minutes  Ingredients:450g rotisserie chicken, shredded 2 cups Swiss brown mushrooms, sliced 1 medium brown onion, diced 1 bunch asparagus (8ish spears), sliced into 2cm pieces 4 tbsp chives, chopped 1tsp thyme leaves, chopped 2/3 cups of chicken stock1/3 cup light sour cream1/4 cup bread crumbs 1 egg, whisked 1 sheet low fat puff pastry 2 tsp sesame seeds Salt and pepper to taste   Directions:  Preheat the oven to 180C. In a deep pot, add the mushrooms, onion, asparagus, chives, thyme, salt, pepper and cook for 10 minutes until the veggies start to soften. Stir the sour cream, chicken stock, shredded chicken and breadcrumbs. Heat for 2-3 minutes or until it lightly thickens.  Cut pastry 1cm larger than your pie dish. Fill the pie dish with chicken mixture. Brush the rim with egg and top with pastry. Press the edges down to seal. Brush the pastry with more egg, sprinkle with sea salt and sesame seeds. Place in the oven for 25 minutes until the pastry is puffed and golden. 

Staying true to Friday tradition, here is another FREE BARE Guide recipe! This recipe is Vegetarian and is packed with flavour.. Chickpea & Lentil Patties, yum.. Trust me, you'll thank me later. Serves: 1Prep Time: 15 minutesCook Time: 20 - 25 minutes Ingredients:  ½ small sweet potato, chopped into bite sized pieces Olive oil, for cooking ¼ teaspoon ground cumin Salt and pepper, to taste ½ teaspoon ground coriander ¾ cup canned chickpeas, drained ¼ cup canned brown lentils, drained¼ cup breadcrumbs½ teaspoon fresh ginger, grated1 garlic clove, sliced¼ small brown onion, choppedHandful of coriander leaves, torn1 teaspoon red curry paste1 egg¼ avocado, sliced thinly 1 cup rocket3 tablespoons natural Greek yoghurt Directions: 1. Preheat oven to 180°C/350°F. 2. Coat sweet potato in olive oil, cumin, salt, pepper and ground coriander. Place onto a lined baking tray and bake for 20–25 minutes or until tender. Set aside. 3. Meanwhile, place chickpeas, lentils, breadcrumbs, ginger, garlic, onion, coriander, red curry paste, egg, salt and pepper in a food processor. Blend to a smooth consistency. Roll into three balls and flatten into patties. 4. In a small frying pan, heat a splash of olive oil over a medium heat. Cook patties for 2–3 minutes on each side or until lightly golden brown. 5. Plate up! Arrange patties, sweet potato, rocket and avocado on plate and top with yoghurt

Healthy eating.. How good is this?! Crumbed Chicken Tenders with chippiesss!! Perfect for a yummy weeknight or weekend meal. Paired with some salad or some extra roast veg, you're in for a treat! Serves: 2-3Ingredients:400g chicken tenderloins2 cups of panko bread crumbs1 tsp cumin1/2 tsp chilli2 tsp paprika 1/2 tsp salt1/2 tsp cracked black pepper1/4 tsp turmeric powder1 tsp garlic powder2 eggs1 tbsp. olive oil 2-3 white potatoes, sliced into wedges Sprinkle of salt & pepper 1 tsp dried oregano  Directions: Pre-heat oven to 180 degrees celsius Coat potato wedges in a sprinkle of salt, pepper and dried oregano and either a splash of olive oil or spray oil. Lay on a lined baking tray and place into the oven for 30 minutes or until tender.  Meanwhile, whisk eggs in a small bowl In a seperate mixing bowl, add panko bread crumbs, cumin, paprika, garlic powder, salt, pepper, and turmeric powder. Stir to combine.  Add the chicken pieces into egg mixture and ensure to coat well.  Place each chicken piece into bread crumb mix and coat well, ensuring all of the chicken is covered. (If you want more crunch, you can do a double coat! After coating the chicken once, place back in the egg mixture and then again in the breadcrumb!) Place chicken on a lined baking tray and drizzle olive oil over the top.  Bake in the oven for 20 minutes or until completely cooked through.  Serve tenders with the potatoes and  tomato sauce or a delicious Napoletana! 

This Peri Peri Chicken Bowl is the BEST! It's such easy, healthy and super delicious meal that you can in 30 minutes. Simply, marinate your chicken breast in my tasty peri peri marinade, bake and serve with sweet corn and rice. You won't find a better recipe for dinner or lunch. Serves: 2 Prep time: 10 minutes  Cook time: 20 minutes  Ingredients:  1/2 cup brown rice, uncooked  400g canned sweet corn, drained and rinsed  2 small chicken breasts, trimmed  1/2 tsp paprika Salt and pepper, to taste Marinade:  3 tbsp olive oil  1/2 lemon, juiced  2 garlic cloves, crushed  1 small fresh chilli 2 tsp brown sugar  1 tsp dired oregano  1 tsp paprika  1/4 tsp cayenne pepper  2 tsp onion powder  2 tsp mustard  Salt and pepper, to taste  Directions:  Cook rice according to packet instructions.  Pre-heat oven to 180C/350F. In a mixing bowl, add all ingredients under "marinade" and mix well. Take out 1 tbsp of the mixture out of the marinade bowl and set aside. Coat chicken in the remaining marinade and leave for 15 minutes.  On a non stick frying pan, splash a little olive oil and heat to a medium high heat. Place chicken onto the frypan and lightly brown on all sides.  Place chicken onto a lined baking tray and into the oven for 15 minutes or until completely cooked through. (this way, it won't overcook and dry out on the pan!) Once cooked, brush the tablespoon of marinade over the top of the chicken and place under a grill to lightly broil.  In a small pan, heat corn kernels over a medium to high heat. Splash a little olive oil over the top and sprinkle paprika, salt and pepper. Cook for 5 minutes or until heated through.  Divide ingredients evenly into two bowls and eat! 

How good is a one tray bake? Seriously - It's one of my favourites to make on a night where I've had a long day at work and cooking isn't the first thing on my mind when I get home. Serves: 4Ingredients: 4 large chicken thigh fillets, skin on & trimmed10 asparagus spears, trimmed10 broccolini stalks, trimmed  Dressing:  1 Tablespoon white miso paste2 Tablespoons sesame oil 2 garlic cloves, crushed 1 spring onion, sliced finely 2 Tablespoons soy sauce 1 Tablespoon brown sugar 2 Tablespoons water or sake Directions:  Add all ingredients under "dressing" into a bowl and mix well. Reserve 1/4 of the dressing. Pour remaining dressing over chicken and leave to marinate. Overnight is preferable, but a couple hours will be fine too.  Pre-heat oven to 180 degrees celsius.  Heat a splash of olive oil in a grill plate or a large frying pan over medium heat. Place the chicken skin side down and cook for 3-4 minutes, or until the skin becomes golden and crispy.  Meanwhile, line a baking tray with baking paper and place broccolini and asparagus. Once the chicken is crispy, make room on the tray and place the chicken skin side up.  Using the reserved dressing, drizzle over the asparagus and broccolini. Place into the oven for 20 minutes or until the chicken has cooked through. Pair with some rice, or grain of your choice. Hope you absolutely love this! Let me know if you did over on my socials. #leahitsines or tag @leahitsines on instagram/facebook!  Love, Leah xx   

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. 

Hey Dairy Free Lovers! It's time for you to have the creamiest, most delicious whipped avocado dip you've ever had! It's so delicious and perfect for a party platter.  Makes: 1.5 cups of dip Ingredients: 3 whole avocados, halved and peeled/deseeded2 garlic cloves, crushed 1 small handful coriander (optional) Pinch of salt Pinch of pepper 1/4 cup coconut milk, canned 1/2 lime, juiced (or to taste Directions:  Add all ingredients into a blender and blend until smooth. Add a touch more coconut milk if it needs help blending.  Stop the blender ever 30 seconds to scrape down the edges to make sure you blend all the avo!  EAT! 

I'm keeping tradition alive with another FREE BARE Guide recipe this Friday.. Saving the best for this week with these delicious Snickers Overnight Oats because I know how much you guys love overnight oats! Serves: 1 Prep time: 5 minutes Fridge Time: Overnight TIP: For a vegan option, swap milk for a plant based milk and honey for maple syrup! Ingredients: ½ cup rolled oats1 cup milk 1 small banana, mashed ¼ teaspoon ground cinnamon 1 teaspoon smooth peanut butter 1 teaspoon cacao powder 1 teaspoon honey 2 fresh Medjool dates, pitted and chopped finely Directions: 1. Combine oats, milk, banana, cinnamon, peanut butter, cacao, honey and mix well. 2. Pour into a bowl, sprinkle dates on top and place in fridge overnight.