Recipes | Leah Itsines

These Choc-Hazelnut cookies are delicious. They're a super amazing snack that won't take you long to prepare or bake, they're the perfect filler for dessert.  Ingredients:1/2 cup butter 1 cup brown sugar 1 egg 1 tsp vanilla essence 1 cup self-raising flour 1/4 cup raw cacao1 tsp baking soda1/4 tsp salt 1 cup choc chips 1/2 cup crushed hazelnuts  Directions: Pre-heat oven to 180 degrees Celsius  Using a hand held beater, beat butter and sugar together. until combined (or a crumbly appearance)  Add egg and vanilla essence and continue to beat.  Add cacao, baking soda and salt and continue to mix through.  Remove beater (lick the spoon!)  Into the mixture, Sift flour and fold in the chocolate chips and hazelnuts. Bake for 8-10 minutes. Careful not to overcook otherwise they won't be soft!  

Here's a delicious free BARE Guide recipe! I know how much you all love overnight oats.. So here's a delicious Chocolate Raspberry Overnight Oats recipe. Serves: 1Model: 1Prep Time: 10 MinutesIngredients:1 small banana1 cup almond milk1/2 cups of oats1 tsp cacao powder1 tsp desiccated coconut5 fresh raspberries (raspberries, blueberries or strawberries!)Directions:1. Add oats into a container.2. Add banana, almond milk, cacao, desiccated coconut to a blender and blend until mixtureis smooth and runny.3. Pour the mixture over the oats into the container and give it a good mix! Make sure theoats and the smoothie are mixed well.4. Place in the fridge overnight. Top with berries in the morning.

To keep up with tradition, here is another FREE BARE Guide recipe! This Salmon And Chimichurri recipe is a delicious Model 2 main and has to be one of my favourite dishes.. ever!! Perfect for a quick, easy and HEALTHY weeknight dinner.. Yum! Serves: 1Prep time: 10 minutesCook time: 20 minutesTIP: Score the salmon skin before placingit onto the pan to cook. This will help theskin not curl up and cook evenly.Ingredients:115g salmon fillet, raw1/3 cup brown rice, uncooked2 tbsp chimichurri sauce1⁄2 small zucchini, halved1⁄2 red capsicum, in thin strips1 small carrot, thin roundsSalt and pepper to taste1 Tsp olive oil Directions:1. Cook rice according to packet instructions2. Season salmon with salt and pepper.3. In a small frying pan, heat olive oil over a medium to high heat.4. Add zucchini, capsicum and carrot and cook for 7-10 minutes, or until veggies are cooked to your liking.5. Remove vegetables from the pan and add salmon.6. Cook salmon to your liking.7. Plate up! Add rice, salmon, veggies and spoon chimichurri sauce over the top.

Here's another FREE BARE Guide recipe! These amazing Almond Meal Pikelets are a perfect Model 2 snack:) They're also perfect for all my pancake lovers out there.. I honestly can't get enough of this recipe. This is one the kids will love too, I hope you enjoy it! Serves: 1Prep time: 10 minutesCook time: 15 minutes Ingredients: 1/4 cup almond meal1/4 tsp baking soda1 tsp ground cinnamon1/4 tsp sea salt1 tsp vanilla extract1 egg1/2 cup canned diced appleDirections: In a small bowl, add almond meal, baking powder, cinnamon, salt, vanilla extract, egg and 1/4 of the diced apple. Mix well. In a small non-stick frying pan, pour a small amount of olive oil and heat over a medium to high heat. Spoon a heaped tablespoon of the mixture into the pan and cook for 2 minutes or until you see bubbles begin to form on the uncooked side. Flip and cook for a further minute. Repeat with the remaining mixture. Stack the pikelets and top with the remaining diced apple.

I LOVE POWER BOWLS! Instead of rice, I swapped for Macro Australian Bulgar Wheat, only at @woolworths_au which is a source of fibre and protein! The best thing is....all you need to do is soak it in boiling water for 10 minutes and drain...so no water ratios need to be guessed here haha!! This recipe is perfect for a dinner party because you can prep all the ingredients (plus more!) and everyone can choose to make their own bowls, meaning EVERYONE is happy (including the kiddos!). If you wanted, you could add some chickpeas, shredded chicken or some cooked beef strips! Mexican Spiced Grain Bowl: Serves: 2Prep Time: 10 minutesCook Time:10 minutes Ingredients:  ½ cup canned Corn ½ cup canned Black Beans, drained and rinsed  2 large Kale leaves, sliced thinly  1 Avocado, sliced 3/4 cup Macro Organic Bulgur Wheat, uncooked3-4 Fresh cherry tomatoes2 tbsp tomato passata sauce  Spices:  Pinch of Salt¼ tsp Cayenne Pepper 1 small Garlic, crushed Fresh Coriander, optional  Chipotle Yoghurt dressing: ¼ cup Macro Organic Greek Yoghurt 1-2 tsp chipotle spiceLime juice, to taste 1 tbsp coriander, chopped  Directions:  In a small pan, heat a splash of olive oil over a medium to high heat.  Cook bulgur according to packet instructions. Make the “dressing” and set aside.  Add black beans, salt, pepper, garlic, and the passata sauce and cook for 5-6 minutes.  In a bowl arrange the bulgar, corn, beans, kale, avocado and cherry tomatoes. Drizzle the chipotle sauce over the top.

I have always loved poke bowls, but I'd be lying if I said they're on the less-expensive side to make (and even more expensive to purchase already made!) HOWEVER.. before you start to break your budget, let's consider an alternative .. When it comes to poke bowls, the most expensive portion that will usually break the budget is the PROTEIN! Thriving off of needing quality protein to make the dish POP, it's super easy to fall into the trap of buying that sashimi-grade kingfish or expensive pulled meats. But why not tuna? And no I'm not talking about those expensive cuts that you need to go to a fish market for.. I'm talking about a subtly-flavoured tin of tuna! If you haven't tried it before, you ABSOLUTELY should.. you'd be so surprised at how tasty it is!!   Triple Chilli Tuna Poke Bowl Serves 2 Ingredients: 250g Sirena Triple Chilli Tuna, drained (keep the oil!)1 carrot, julienne1/2 cup edamame beans, defrosted 1 small cucumber, julienne  Small handful of coriander, chopped4 small seaweed crisps 1 cup brown rice, cooked 2 small radish bulbs, sliced thinly  Optional Dressing: 2 tsp soy sauce 1 tsp sesame oil1 tsp ginger, grated1 tsp lime juiceDirections:  Place the soy sauce, sesame oil, ginger, lime juice, coriander and spring onion into a bowl and mix well (this is optional, so only if needed!)  Cook brown rice according to packet instructions.  Divide the brown rice between two bowls and top with the chilli tuna, cucumber, edamame means, coriander, radish and the seaweed crisps. Drizzle a little of the chilli oil on top and if wanted, the dressing. 

 I LOVE that I can have this amazing, hearty, winter warming meal when it's super cold outside! Fresh mango isn’t always available all year round – but Macro's Certified Organic Frozen Mango is, only at @woolworths_au!! This Recipe was bought to you by Woolworths Macro.  Serves 4Cook time: 20 minutes  Ingredients:  1 tsp Macro Organic Extra Virgin Spanish Olive Oil1 cup Macro Certified Organic Frozen Mango, defrosted 2 medium Macro Certified Organic Chicken Breast Fillet½ cup snow peas, sliced in half 1 capsicum, diced½ Macro Organic brown onion, sliced ¼ cup Macro Dry Roasted Cashews1 small handful of coriander, roughly chopped Rice, to serve Dressing: 2 tbsp soy sauce 1 garlic clove, crushed ½ tsp fresh ginger, grated 1 tsp Macro Organic HoneyWater, to thinLime juice, to taste Directions: In a non-stick pan, add the garlic, onion and chicken, and cook for 5-6 minutes until the chicken is cooked through. Remove chicken from pan and add snow peas, capsicum and cashews. Cook for 3-4 minutes or until they begin to soften. Return the chicken to the onion mixture and add in the defrosted mango. Combine all dressing ingredients and stir through mixture. Serve with rice and top with fresh coriander and a squeeze of lime.

These are like my beef mince skewers, but made into balls! They're flavoursome, delicious, light and super easy to make.  Ingredients: 500g lean beef mince 2 garlic cloves, crushed 1/2 brown onion, diced 1-2 tbsp fresh parsley, chopped 1-2  tbsp fresh mint, chopped 1 tbsp dried oregano1/2 tsp lemon zest 1/2 tsp salt 1/2 tsp pepper 1/2 tsp cumin 1/2 tsp nutmeg1/4 tsp chilli flakes 1 eggDirections:  In a large mixing bowl, add ALL ingredients and mix well.  Roll 1-2tbsp of the mixture into a ball at a time and place onto a plate. Place into the fridge to 'set' for 20 minutes.  Heat a large pan with olive oil and cook the meatballs for 7-10 minutes or until complelty cooked through.  Serve with rice, broccoli or any of your favourites! 

I LOVE a healthier, sweet treat and this crumble was the perfect little present to myself!! I used the new Macro Certified Organic Frozen Blueberries, part of the frozen fruit selection at @woolworths_au and I absolutely loved it! This recipe is PERFECT for kids as a little night time treat (and you can sneak one too!). If you're looking for something thats a bit healthier, and delicious too...then this has got to be your new favourite!Serves: 3 Prep time: 10 minutes Cook time: 20 minutes Ingredients:Filling: 450g Macro Certified Organic Frozen Blueberries¼ cup of waterCrumble: 1 cup of Macro Certified Organic Australian Rolled Oats 1 cup of Macro Australian Almond Meal ¼ maple syrup¼ cup of Macro Certified Organic Coconut Oil, melted 2 tbsp dessicated coconut 1 tsp vanilla essence Directions: Preheat oven to 180 degrees celsius. In a small non stick pan, heat blueberries for 10 minutes with the water on a low heat. To make the crumble, add all ingredients under “crumble” to a mixing bowl and mix well with your hands. You want to grab a handful of mixture and squeeze it and for it to stick together. In 3 small ramekins, evenly divide the berries into the bottom and top with the crumble. Place into the oven for 15 minutes or until lightly golden on top. Serve with some coyo or yoghurt!

It's getting colder here which means...it's soup season!! I love meal prepping my soups in big batches so I can freeze for a super simple and easy meal.  Serves: 6 Prep Time: 10 minutes Cook Time: 1 hour Ingredients: 2 tbsp olive oil  1 tbsp fresh thyme leaves, roughly chopped Salt and Pepper to taste 5 cups of vegetable/chicken stock 1 large cauliflower head, sliced into florets 1 large brown onion, quartered 3-5 garlic cloves, whole (up to you how garlicky you'd like it!)3 medium white potatoes, diced 1/2 cup cheddar cheese (or any melty cheese you like!)1/2 cup gouda cheese (or any melty cheese you like!) Directions:  Preheat oven to 180 degrees celsius Coat the cauliflower florets with thyme, salt, pepper and olive oil. Mix well to coat all the florets. Place onto a lined baking tray (or two!) and add the garlic cloves (whole!) onto the tray. Place into the oven for 30 minutes or until lightly golden.  In a deep pot, heat a small splash of olive oil and add the onion. Cook for 2-3 minutes until it begins to soften. Add the potatoes, cooked cauliflower, garlic and mix well.  Pour in the chicken stock and cover for 20 minutes or until the potatoes are soft.  Using a stick blender (or a normal blender), blend the soup until your desired consistency.  Place the soup back In the pot over a low heat. Add the cheese and stir to melt.  Season with salt and pepper and serve! 

Apricot chicken is a dish that initially I was a little concerned with, like the idea of apricot and chicken together.. I was just unsure! But I tell you what, after ACTUALLY trying it, I was seriously so surprised with the taste! I just loved how soft the chicken went in this recipe and the flavour of the sauce. I can absolutely understand why apricot chicken is a family favourite for SO many of you! If you haven't tried this combo, you need too! For a quick, easy and delicious dinner that you can make in under an hour.. here's my Apricot Chicken Bowls recipe.    Apricot Chicken Bowls Serves: 4Cook time: 45 minutes Prep time: 10 minutesIngredients: 4-5 chicken thigh fillets, excess fat removed  1 cup chicken stock 1 medium tomato, chopped  1  x 400g can apricot halves in juice (low sugar)  2 tbsp French onion soup mix 1 small brown onion, diced  1 garlic clove, sliced  Cracked pepper (to taste) Directions: In a large pot, heat olive oil in the pot over a medium to high heat. Add chicken thigh to the pot and lightly brown, coating the chicken with a small pinch of salt and pepper.  Remove chicken and set aside.  Add onion and garlic into the pot and stir for 2 minutes or until onion is translucent. Add apricot halves and allow to cook for 5 minutes.  Add tomatoes, chicken stock and fresh onion soup powder. Add chicken thigh and bring to a boil and then turn down to a simmer. Add a lid and leave to simmer for 30 minutes. Remove lid and allow the mixture to thicken for 10 minutes. Remove chicken and shred using two forks. Pour apricot sauce over the top and mix through. Add as much as you think you need to coat the chicken.  Serve with rice and broccoli!

This is such a simple muesli and can last forever in the cupboard (well, not until you eat it all in the first week because its SO good!)  Ingredients:  3 cups oats 3 tbsp pepita seeds Handful walnuts 2 tbsp Hemp seeds 1 tbsp Chia seeds 3 tbsp dessicated coconut 1/2 cup diced dried dates 1/2 cup maple syrup Directions: Preheat grill to a high setting. Add oats, pepita seeds, walnuts, desiccated coconut, diced dates and hemp seeds into a bowl and mix. Pour maple over the oat mixture 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!