Recipes | Leah Itsines

Prep Time: 10 Cook Time: 25 minutes Serves: 2 Ingredients: 2 cups of spiral pasta, uncooked1 tsp olive oil1 small brown onion, diced2 garlic cloves, thinly sliced 1 spring onion, finely sliced 1/2 medium red capsicum, Finley sliced 1/2 medium zucchini, grated and excess water squeezed out4 semi sun dried tomatoes, chopped roughly 1 cup of broccoli florets, finely diced 1 x 400g can of tinned crushed tomatoes 2 x 95g tins of Sirena Basil Infused Tuna Fresh basil, to top Parmesan cheese, grated (up to you how much!)Salt and Pepper, to taste Directions:  Cook pasta according to packet instructions, removing two minutes from the cook time.  Pre-heat oven to 180 degrees celsius.  In a deep frying pan, heat olive oil and the oil from the tuna cans (this will help enhance flavour!). Add brown onion, garlic, spring onion, capsicum, zucchini, sun dried tomatoes and broccoli florets and cook for 10 minutes. Season with salt and pepper.  Add the chopped tomatoes into the pan and season again with salt and pepper to taste.  Flake the tuna into the pan and mix through.  Add cooked pasta into the pan and mix through once more.  Add the mixture into a oven safe dish and sprinkle cheese over the top.  Bake for 15 minutes or until lightly golden.  EAT! 

I love a good cheap and healthy meal prep recipe and these Turkey Patties are the best! They're quick, easy and super tasty. You'll love this idea for lunch or dinner. Simply, pack your meals in seperate containers and you'll be ready to go for days.Serves: 4 meals  Cook time: 40 minutes  Ingredients: 500g Lean Turkey Mince, raw 1 Sweet potato, Peeled and roughly chopped 2 Zucchini, one roughly chopped and one grated finely 2 Carrots, One chopped roughly and one grated finely1 Eggplant, roughly chopped 2 tbsp. Olive oil1 tbsp Dried OreganoPinch of Salt and Pepper 3 Spring onion stalks, sliced thinly2 garlic cloves, crushed1/2 long red chilli, finely sliced 1/4 tsp turmeric powder 1/2 cup quinoa (uncooked), cooked. 1/2 a lemon, juiced Directions:  Preheat oven to 180 degrees celsius.  Roughy chop 1 zucchini, 1 carrot, eggplant and sweet potato into large chunks.  Place veggies onto a lined baking tray and coat with a pinch of salt and pepper, dried oregano and 1 tbsp of olive oil. Place into the oven for 30-40 minutes or until veggies are cooked through. In a mixing bowl, add turkey, 1 grated carrot, 1 grated zucchini, spring onion, garlic, chilli and turmeric powder. Mix together.   On a non stick pan, splash a tbsp of olive oil over medium to high heat. Form the turkey mixture into small patties and cook for 3-4 minutes on each side. Once the veggies are done, place them into a large mixing bowl and add the cooked quinoa. Season with salt and pepper and a big squeeze of lemon. Divide the patties and the quinoa salad into three containers and store in the fridge for your meal prep!

Who doesn't love Hummus? But sometimes....we need to take it up a level! I used Woolworths Macro Organic Carrots to create this delicious Moroccan Carrot Hummus! It's super easy to make and is actually for good for you! This healthy snack is perfect for work and school lunches, and looks amazing served on a big dip platter! The orange colour makes it pop! You and your whole family are going to love this recipe. Makes: 2 cups Cook Time: 20 minutes (Carrots) Ingredients: 400g can of chickpeas, drained and rinsed500g Macro Organic carrots, peeled and sliced intro bite size pieces2 tbsp morroccan spice1 tsp cayenne pepper3 tbsp lemon Juice2 garlic cloves, crushed1/2 cup olive oil (more if needed)Sprinkle of Salt and Pepper Directions: Pre-heat oven to 200 degrees celsius. Coat the carrot chunks in a small amount of olive oil and the morroccan spice. Place onto a lined baking tray and into the oven for 30 minutes until cooked through. Once cooked, allow to cool. In a food processor, add chickpeas, cayenne pepper, lemon juice, garlic, olive oil and salt. Blitz for 30 seconds. Add roasted carrot into the blender and whiz until your desired consistency.

Spice up your meal prep game with this delicious Chilli Lime Chicken recipe! Packed with my favourite veggies, sweet potato mash and broccoli, this recipe is super quick, easy and, most importantly, packed with flavour. In less than 30 minutes, you'll have 3 meals prepped and ready to go for the week. How easy is that? Serves: 3  Prep Time: 15 minutes  Cook Time: 20 minutes  Ingredients:600g sweet potato, peeled, raw and chopped into bite sized pieces 500g chicken breast, uncooked, sliced into strips1 teaspoon smoked paprika¼ teaspoon cayenne pepper½ ground coriander1 tbsp tomato paste2 fresh garlic cloves, crushed2 tbsp olive oilPinch of pepperPinch of salt6 broccolini stalks1 tsp chives, finely chopped 1/2 lime, juiced 1 small red chilli, deseeded and chopped Directions: 1. After peeling and chopping the sweet potato, place into a deep pot and cover with water and place onto a high heat, bring to a boil and then leave to simmer for 20-25 minutes or until soft.  2. In a small bowl, mix paprika, cayenne pepper, ground coriander, tomato paste, 1 crushed garlic clove, olive oil, lime juice, salt and pepper. Combine throughly.  3. Add chicken strips into this bowl and coat well. Leave to marinate in the fridge for 2 hours (or overnight if you can!).  4. Cook chicken in batches in a small pan with a splash of olive oil until fully cooked through.  5. Drain water from sweet potato and transfer into a large bowl. Begin to mash with a fork or potato masher until smooth. Add fresh chives and a pinch of salt and pepper. Mix throughly.  6. Wiping the pan used for the chicken, add another splash of olive oil and add in the remaining garlic clove and the fresh chilli. Add in the broccolini and cook for 4-5 minutes or until it begins to soften (you still want a crunch!) 7.Divide the ingredients into three containers. I used 1/2 cup sweet potato mash, 3 broccolini stalks and around 120g of chicken.  Hope you LOVE this recipe! Don't forget to come over on instagram and let me know if you do! @leahitsines or TAG me in the image so I can see your beautiful creations!  Love, Leah x

This vegan version of my popular Banana Bread recipe is so easy, sweet and delicious, you'd never guess it's a healthy treat! Pack it in your kids lunch boxes, enjoy it as a work snack or serve it up at a party - it's always the perfect time for this amazing Fig and Banana Bread. Serves: 8 slices  Prep time: 10 minutes Cook Time: 30 minutes Ingredients: 1 cup Almond Meal3 ripe bananas, Mashed1⁄4 cup Macro Organic Coconut flour1⁄4 cup maple syrup 2 figs, fresh (or dried if you can’t find!), peeled and mashed 3 “flax eggs” (1 tbsp ground flax seeds, 3 tbsp water per egg) 1 tsp baking powder 1 tsp apple cider vinegar Pinch Of Cinnamon Directions: Preheat oven to 180 degrees celsius Place all ingredients in a bowl and use a spoon to combine all ingredients together. Pour into a pre lined cake tin and bake in the oven for 40 minutes, or until brown. Using a skewer, poke it deep into the cake; if it comes out clean, it’s ready! *Instead of “flax egg” you can use regular eggs.

Chocolate for breakfast will be your reality with these healthy yet super delicious Bounty Overnight Oats! In 5 minutes, you can meal prep this easy recipe so breakfast is all ready to grab and go in the morning. Plus, this recipe is vegan! So everyone can enjoy it. Yay!  Serves: 2 (makes two breakfasts) Ingredients:1 cup of rolled oats2 tsp maple syrup 1 tsp vanilla extract  1 cup of coconut milk2 tbsp cocoa (or cacao!)2-3 tbsp dessicated coconut Directions: Add oats, maple, vanilla extract, coconut milk, cocoa and dessicated coconut into a large mixing bowl and mix well. Divide evenly into two containers.  Place in the fridge overnight. Enjoy for breakfast the next morning! These can be had hot or cold (my favourite is warm!) 

Delicious chicken burgers that will leave your family wanting more!    Prep time: 5 minutes Cook time: 10 minutes Serves: 4Ingredients: 500g chicken mince (or breast)4 wholemeal burger buns, toasted 2 garlic cloves1/2 small chilli, deseeded and diced 2 tbsp yellow curry paste 1/4 cup fresh coriander, roughly chopped 1/2 lime, juiced 1 spring onion stalk, roughly chopped 1 slice of bread, wholemeal Toppings (you can choose your own!):1 medium tomato, sliced thinly 1 small cucumber, sliced into thin ribbons 1/4 cup Japanese mayo (between all burgers)1/2 red onion, sliced thinly  Directions:  In a food processor, add chicken, garlic, chilli, yellow curry paste, coriander, lime, spring onion and the slice of wholemeal bread. Blend until a fine paste.  Shape the chicken mixture into 4-6 patties. Place chicken patties on a hot pan with a splash of olive oil, and cook for 4-5 minutes on each side or until cooked through.  Toast the bread buns and layer with chicken, cucumber, tomato, mayo and red onion.  EAT! 

YUM! I absolutely love one pot meals! So easy to make and a perfect dinner option.  Serves: 4 Cook time: 30 minutesPrep time: 10 minutes Ingredients: 1 medium brown onion, diced 1 garlic clove, crushed 3 tbsp Madras curry paste  2 cups of pumpkin, raw and diced  1/2 small cauliflower, cut into florets  1/2 cup edamame beans, shelled 1 cup coconut milk, canned 1 cup basmati rice, washed 1.5 cups vegetable stockSalt and pepper to taste Directions: In a large, deep pan, splash 1 tbsp of olive oil and heat over medium to high heat.  Add onion and garlic to the pan and cook until onion is transparent. Add curry paste to the pan and cook for 1 minute.  Add pumpkin, cauliflower and edamame beans to the pan and cook for 4-5 minutes, or until vegetables begin to soften.  Add coconut milk, basmati rice, vegetable stock and season with salt and pepper. Cover and leave to simmer for 20 minutes, stirring occasionally. Once the liquid has evaporated, serve!

Salmon is hands down my go-to dinner choice and this miso marinade takes it to the next level.  Whether you're cooking for two or the whole family, this is a super quick recipe that you can easily cook in 30 minutes! Pair it with my brown rice salad or meal prep it some steamed rice and broccoli for an easy work lunch.    Serves: 2 Prep Time: 10 minutes  Cook Time: 20 minutes Ingredients:  2 salmon fillets, skin off  2 tsp white miso paste  1 tsp brown sugar 1 tsp rice wine vinegar  1 tbsp sesame oil  1 tbsp soy sauce  1 garlic, crushed  1cm ginger, grated  Toppings:  1 tsp sesame seeds Directions:  Preheat oven to 180 degrees celsius.  In a small bowl, add miso paste, brown sugar, rice wine vinegar, sesame oil, garlic, ginger and soy sauce together and mix well (you may need a small whisk!).  Coat salmon in the miso mixture and leave to marinate for 30 minutes (or longer if you can!) Heat a small pan with a small splash of olive oil over a medium to high heat. Add salmon to the pan and lightly brown.  Once lightly browned, place onto a liked baking tray. Cook for 15 minutes in the oven to completely cook through.  Top with sesame seeds. 

This is something I hadn't tried before, but my friend swore that as soon as I tried it, I'd want to make it every day and she is SO RIGHT! It's delicious and so light!  Serves: 2Ingredients: 2 medium eggplants, sliced lengthways 2 tbsp white miso paste 1 tbsp mirin1 tbsp sesame oil 1 tbsp soy sauce 1 tsp sesame seeds1 tbsp flaked almonds (optional)Directions:  Preheat oven to 180 degrees celsius.  Slice the eggplant in half lengthways, and then using a small sharp knife, create a diamond pattern through the eggplant flesh, trying not to pierce all the way through.   In a small bowl, add miso paste, mirin, sesame oil and soy sauce together and mix well (you may need a small whisk!) Heat a medium non stick pan over high heat with a small splash of olive oil.  Place the eggplants face down on the pan and cook until lightly golden brown on each side.  Once lightly golden, place onto a liked baking tray, flesh side facing up. Cook for 10 minutes in the oven.  Remove from oven and using a basting brush, smear the miso mixture evenly over the eggplants. Place back into the oven for 20 minutes.  Remove from oven and if not super golden brown, place under the grill for 2-3 minutes.  Top with sesame seeds and flaked almonds. 

Who doesn't love peanut butter and jelly?! Start your day with this super easy and healthy breakfast inspired by your childhood. I love overnight oats because they're super tasty, take 10 minutes to make and are the perfect meal prep breakfast. Serves: 2 (makes two breakfasts) Ingredients:1 cup of rolled oatsSprinkle of ground cinnamon 1 cup of almond milk (or milk of your choice)1/2 cup fresh raspberries1 tbsp honey 2 tbsp peanut butter  Directions: Add oats, almond milk and cinnamon evenly throughout two containers and combine well. Place the fresh berries onto a chopping boards and pour honey over the top. Mash the berries and honey with a fork. Add the berries to the containers and place into the fridge overnight.  In the morning, top with the peanut butter and mix through. 

In 30 minutes you can cook this easy, healthy & tasty Greek Chicken Bowl! This recipe comes from my soul.....HAHA! My greek heritage is shining through on this - and its probably my FAVOURITE thing to have for a quick lunch! It's kind of like a Buddha Bowl but packed with Mediterranean flavours, oregano & paprika chicken, couscous, olives, greek salad, and of course, tzatziki!! The tzatziki makes it so be sure to click the link below to get my favourite tzatziki recipe!  Serves: 2Prep Time: 10 minutesCook time: 20 minutes  Ingredients: 1 large chicken breast1 garlic clove, crushed 1/2 tsp dried oregano1/2 tsp paprika Salt and pepper, to taste1/2 cup cous cous, uncooked 1 tbsp butter1 cucumber, halved and sliced 1 small red onion, sliced 1/2 cup kalamata olives 5-8 cherry tomatoes, halved 4 tbsp tzatziki Directions:  Pre-heat oven to 180C/350F. In a mixing bowl, coat the chicken in garlic, oregano, paprika, salt and pepper.   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, slice into strips.  Cook cous cous according to packet instructions. When adding the water to cous cous, add the dollop of butter and mix through. This will help the cous cous from sticking.  Into a bowl, add the cucumber, red onion, olives, cherry tomatoes and cooked cous cous. Top with the sliced chicken.  Either keep the tzatziki on the side, or mix it through (my favourite!) EAT!