Recipes | Leah Itsines

Have you tried Soba noodles before? They're a delicious buckwheat noodle and go amazingly in salads and in 'pho' type broths! They're a Japanese noodle that has a mild nutty flavour.  Serves 1Prep time: 10 minutes Cook time: 10 minutes Ingredients: 115g salmon fillet, uncooked ⅔ cup soba noodles, uncooked7 snow peas, sliced thinly ⅓ cup edamame beans, deshelled ½ small red capsicum, sliced thinly 2 spring onion stalks, sliced thinly1 small carrot, julienne 3-4 mint leaves (optional)small pinch of fresh coriander (optional)  Dressing: 1 clove garlic, crushed 1 cm piece ginger, grated finely 2 tsp sesame oil2 Tbsp tamari1 tsp brown sugar1 tsp rice wine vinegar Directions: Flavour the salmon with a pinch of salt and pepper.  Cook noodles according to packet instructions & set aside.  On a hot pan, heat a small splash of olive oil and cook salmon to your liking (I like mine super cooked for a salad like this!)  Add all ingredients under "dressing" into a bowl and mix well.  In a large serving bowl, mix the cooked noodles, snow peas, carrots, edamame beans, capsicums, spring onion, carrot, mint and coriander. Pour over dressing and mix well. Flake the salmon into the salad and mix again. EAT!  

You guys asked for chicken wings, and I got you!! The marinade is SO good, which gives the perfect amount of jazz to them to make these little wings taste insane! Plus, this is a super budget-friendly meal to prepare too! Here are my DELICIOUS Honey Garlic Chicken Wings 😍   Honey Garlic Chicken Wings Serves: 2-3Prep time: 15 minutes (plus 1 hour for marinading) Cook time: 30 minutes  Ingredients: 12 chicken wings6 cloves of garlic, crushed 1/2 cup honey 2 tbsp soy sauce 3 tbsp white vinegar 1 tbsp sesame oil 1 tbsp fresh ginger, grated1/4 cup water Sprinkle of salt and pepper Directions:  Pre-heat oven to 180 degrees celsius.   Add garlic, honey, soy sauce, white vinegar, water, sesame oil, ginger and a pinch of salt and pepper into a large mixing bowl. Mix well.  Add chicken wings into the bowl and coat well. If you have the time - leave in the fridge to marinate for 1 hour.  Place chicken on a lined baking tray and put into the oven for 20 minutes. Remove after 20 minutes and turn over. Place back into the oven for another 15 or until they are beautifully golden!  Enjoy!

This is another one from my yiayia! It's a traditional greek dish, best served on its own with a sprinkle of feta (My favourite!!)  Some people say Fasolikia and others say Fasolia but either way this easy greek bean and potato recipe is super delicious. It's the perfect quick dinner idea and is also an amazing leftover for work lunches. Plus, it's healthy! YAY!   Serves: 4-5 Prep Time: 10 minutes Cook Time: 30 minutes Ingredients: 1 brown onion, diced finely 2 garlic cloves, crushed1 long red chilli, deseeded and chopped1 tbsp tomato paste 1/2 cup fresh parsley, roughly chopped2 tbsp. olive oil 8 baby potatoes, peeled and halved400g string beans, tips and tails cut 1 cup crushed tomato 1.5 cup vegetable stock or water  Directions:  In a deep pot, heat olive oil over a medium to high heat.  Add onion, garlic, chilli and parsley into the pot and stir for 3-4 minutes, or until onion becomes translucent.  Add tomato paste and stir for 1 minute. Add potatoes and string beans and stir for 1-2 minutes.   Add tomato puree and water (or veggie stock) and stir. Season with salt and pepper.  Cover with a lid and cook for 10-20 minutes or until your veggies are cooked through. If mixture is too runny, take out veggies and leave it on a high heat to thicken, then throw veggies back in.  For more flavour, serve with feta!  Hope you love this recipe! If you do, don't forget to SHARE it with your friends!  Love, Leah x

This Cheesy Eggplant Bake is the easy dinner and is super kid friendly. It's easy, healthy and so delicious! I love the combination of the eggplant, mozzarella, bocconcini and tomato napolitana sauce. Plus, this dish serves up as an amazing leftover - hello, work lunches - if you don't devour the whole thing at once!    Serves: 4 Prep Time: 20 minutesCook Time: 40 minutes Ingredients: 2 Medium eggplants 6 Cherry bocconcini 250g Shredded mozarella 3 Cups Napolitana sauce 1 Handful of basil leaves (optional) 3 Tbsp salt (for the water)  Directions:  Pre-heat oven to 200 degrees celsius. Cut eggplants lengthways, into 0.5cm slices (or as thin as you can do!) Place eggplants in a large bowl and fill with water until the eggplant is completely submerged. (if you don't have a big enough bowl, split it between two or three) Add the 3 tbsp of salt to the water and leave to soak for 15 minutes.  Drain eggplants and pat dry. Place onto a lined baking tray (or two) and bake in the oven for 15 minutes.  Remove from oven and allow to cool for 5 minutes.  Using a deep baking dish, spoon 1/2 cup of the sauce and spread from edge to edge to ensure nothing sticks.  Layer with eggplant to cover the bottom of the dish and top with 3 bocconcini balls ripped in half. Add a ladleful of sauce and continue layering with the eggplants and alternating between mozzarella cheese and bocconcini balls on each layer.  The last layer should be eggplant, sauce and mozzarella.  Cover with alfoil and bake in the oven for 30 minutes. Remove alfoil for the last 10 minutes to brown. 

This Bacon and Pesto Pasta is the best thing ever! It's super healthy and delicious but also really quick and easy to make. I love making this for dinner to share with the family and it's also very kid-friendly. Plus, it's perfect as leftovers for work-lunches. Serves: 2Prep Time: 10 minutesCook time: 15-20 minutes Ingredients: Spaghetti, to serve 2 (250g)2 tbsp olive oil 1 small brown onion, diced 1 garlic clove, crushed 1 small red chilli, deseeded and sliced4 slices of shortcut bacon rashers, sliced in thin strips8 cherry tomatoes, halved 2-3 tbsp homemade pesto1 cup rocketSalt and pepper to taste Directions:  Cook pasta according to packet instructions Heat olive oil in a large nonstick pan to a medium to high heat.  Add onion, garlic, chilli and bacon to the pan and cook for 5-7minutes.  Add cherry tomatoes and cook until they have begun to soften (3-4 minutes)  Add cooked pasta to the pan and stir through the pesto. Add rocket and mix until it begins to lightly wilt.  Season with salt and pepper to taste.  EAT! 

These Red Curry Fish Cakes are so delicious and perfectly paired with my easy Noodle Salad. I love this healthy recipe because it's packed with flavour. Whether your cooking for two, the whole family or just your kids, everyone is going to love this tasty dinner idea. I also love it for lunch because it's really easy to meal prep. Serves: 4 Prep Time: 10 minutes Cook time: 10 minutes  Ingredients: Fish Cakes:450g firm boneless white fish (ling, snapper, flathead)1 egg5-7 string beans, sliced thinly 1 Tbsp. Fresh ginger, grated1 Garlic clove, crushed 2 Tbsp. Red curry paste 1 small red chilli, deseeded and chopped1 small handful of coriander 1/2 Lime, Juiced1 Spring onion stalk, sliced thinly 1 Tbsp. Fish saucePinch of Salt & Pepper Noodle Salad: 100g vermicelli noodles, uncooked1 carrots, peeled in ribbions 1 cup of purple cabbage, shredded1 cucumber, peeled in ribbions 1/2 red capsicum, sliced thinly 5 mint leaves, roughly chopped5/6 coriander sprigs, roughly chopped  Dressing: 1 tbsp. Sesame oil1 tbsp lime, juiced1 tbsp. Fish sauce 2 tbsp. Soy sauce  Directions:  Ensure to de-bone the fish, you don't want any bones in the fish cakes! In a large blender, add the all the ingredients under "fish cakes" and blend until all combined and its almost like a chunky paste. Cook noodles according to packet instructions. Drain well. Add carrots, cabbage, cucumber, coriander, mint, capsicum and cooked noodles into a large mixing bowl and mix throughly. Taking 2 tbsp of the fish mixture at a time, form small patties. On a large frying pan, splash a small amount of olive oil and cook each patty for 2 minutes on each side, or until completely cooked through. Dress the salad mixture with all ingredients under "dressing". Divide the salad mixture between 3-4 plates and add 2-3 fish cakes each.Tip: Avoid dressing the salad as it can become soggy! Save the dressing until you're about to eat :)  I hope you absolutely love this - It's honestly one of my favourite meals to prep because they last for 3 days in the fridge! If you love this, Please come let me know over on Instagram or Facebook! Love, Leah x 

If you want to learn how to make the most delicious healthy chocolate avocado mousse then look no further! This recipe is quick, easy and so tasty, you'll find it hard to believe it's actually healthy. It's packed with healthy fats and is so filling but perfectly sweet, making it the perfect dessert or 3pm work snack.  Serves: 3-4Prep time: 2 minutes Blend time: 1 minuteIngredients: 2 Avocados, skin and pip removed150g dark chocolate (or regular choc) 2 tsp coconut oil, melted 1 tbsp maple syrup 1/2 tsp vanilla essence 1/2 tsp cacao powder 2-3 tbsp water (or more depending if your blender needs it!)  Directions:  Melt chocolate in the microwave or the stove.  Add ALL ingredients into a blender and blend until a smooth consistency.  EAT! This is super rich, so I would serve with some yoghurt (or ice-cream!) and fresh berries. 

This 3 ingredient chocolate recipe with banana & peanut butter is soooo tasty & delicious! It's the perfect quick & easy no bake dessert for when you're craving chocolate but still want something healthy. PLUS, it's vegan & an amazing simple snack idea for kids to cook & enjoy so you can guarantee everyone will love them! Don't be surprised if they don't last long.   Makes: 10-12 Truffles   Prep Time: 5 Minutes   Cook Time: 10 Minutes Ingredients:  100g Dark Chocolate 2 Bananas 3 Tbsp Peanut butter  Method: Melt your dark chocolate on the stove. Chop your banana into thick slices. Get a slice of banana, spread some peanut butter on the top and then put another slice of banana on top to make a banana peanut butter bite- so it creates a sandwich.  Using two spoons gently dip the banana and peanut butter in to the melted chocolate and coat it until it is completely covered.  Once you've coated all the banana and peanut butter bites in chocolate, put them in the fridge to set for 5 minutes! Enjoy! Tip: You can use any fruit you like! Strawberries, dates, apples - it's completely up to you! Get creative.

If you want to know how to make easy honey mustard chicken then look no further! I absolutely LOVE serving chicken breast with honey mustard sauce, broccoli and rice. It's so quick and healthy and the perfect dinner for two or the whole family! Your kids are going to love it. Serves: 2-3 Prep time: 10 minutes Cook Time: 20 minutesIngredients: Chicken:2 large chicken breasts, sliced in half horizontally 2 tbsp whole grain mustard 4 tbsp djion mustard 3 tbsp honey Pinch of chilli flakes Salt and pepper  Rice:1/2 cup basmati rice, uncooked & washed 1 & 1/4 cup of chicken stock1 small brown onion1 tbsp butter1 tsp. sesame seeds (optional) 1 tbsp fresh coriander (optional)  Broccoli: 1 small head of broccoli Salt and pepper, to taste  Directions:  Add honey, Dijon mustard, whole grain mustard, chilli flakes, salt and pepper in a bowl and mix well. reserve 1 tbsp of the mixture and set aside. Pour the remaining mixture over the chicken and leave to marinate for 20 minutes.  In a small pot (with a lid) heat butter over a medium heat. Once melted, add the brown onion and cook for 2-3 minutes.  Add washed rice to the pot and stir. Add chicken stock into the pot and stir around. place lid on top and bring to a boil. Once boiling, turn the heat down to low and put a 12 minute timer on. Leave to cook.  In a small pan, heat a small amount of olive oil and add broccoli florets. Cook for 3-6 minutes and sprinkle with salt and pepper.   Remove broccoli from the pan and begin to cook the chicken breasts. Cook for 3-5 minutes on the pan (each side) or until cooked to your liking. Slice the chicken into strips.  Serve with rice, broccoli and a drizzle of the mustard mixture that you set aside earlier. 

This quick & easy cheesy broccolini recipe is super delicious and is the perfect healthy side to any lunch or dinner meal! Simply sprinkle your broccolini with parmesan, paprika & breadcrumb, bake it in the oven, and you're done! Whether you're cooking for two, for the kids or for the whole family.. everyone is going to love this!   Easy Cheesy Broccolini Serves: 3-4 Prep time: 5 minutesCook time: 15 minutes  Ingredients: 10 Broccolini stalks 1 garlic clove, crushed 2 tbsp olive oil Pinch of Salt & Pepper 2 tbsp Pecorino cheese Parmesan & breadcrumb sprinkle ¼ cup Parmesan or Pecorino Cheese ½ cup Panko bread crumbs ½ tsp Paprika Pinch of salt & pepper Directions: Pre-heat oven to 180 degrees Celsius. In a large mixing bowl, add trimmed broccolini, garlic, olive oil, salt, pepper and pecorino and mix well. Make sure the broccolini is fully seasoned. On a lined baking tray, lay the broccolini flat and spread out. In a small mixing bowl, mix together the parmesan, breadcrumbs, paprika, salt and pepper. Sprinkle the entire mixture over the broccolini. Place the tray into the oven and cook for 15 minutes. You want the broccolini to have a slight crunch, so careful not to overcook! Serve with a big squeeze of lemon and more cheese!

This vegan lentil bolognese sauce is the best! It's seriously delicious but also incredibly healthy and easy to make. You'll be loving every single bite! Plus, it's an amazing batch cooking recipe that can be enjoyed by the whole family, including kids, or be served up as leftovers for work lunches. It's a win win! Serves: 4  Prep Time: 15 minutes Cook Time: 40 Minutes Ingredients:  1/2 cup dried red lentils  1 brown onion, diced  2 garlic cloves, crushed 1 small red chilli, diced  1 carrot, finely grated  1 celery stalk, finely sliced  3 button mushrooms, finely diced  800g tinned tomatoes, crushed  Generous pinch of salt and pepper  2 cups of water or vegetable stock 2 tsp dried oregano  5 fresh basil leaves  1 tbsp olive oil, for cooking Pasta to serve 4  Directions:  Cook pasta according to packet instructions (up to you for how many you're serving!)  In a deep pot, heat olive oil over a medium heat. Add onion, garlic, chilli, carrot, celery and mushrooms to the pot and cook for 5-7 minutes or until veggies begin to soften.  Add dried lentils, tinned tomatoes and water (or vegetable stock) and season with salt, pepper and dried oregano. *Be generous with the salt and pepper here as it is a large pot :)  Leave to simmer for 30 minutes or until lentils are completely cooked. If it's looking like it needs more liquid, add 1/2 a cup at a time until lentils are fully cooked.  In the last few minutes, throw in the fresh basil and serve with pasta. 

I love Teriyaki Beef Bowls! They're the perfect easy and healthy recipe idea but I have one strict rule... ...I have to make my own marinade! A lot of the store bought marinades have a crazy high sugar content BUT it's so easy to make your own. I will never get sick of my simple marinade of ginger, soy sauce, honey, chilli & sesame oil because it makes the beef SUPER delicious! Next level delicious! To finish off the meal, I love pairing the teriyaki beef with rice and broccoli! How easy is that?! Whether you're looking for a easy healthy lunch or dinner for two people or the whole family, I just know you're going to LOVE this tasty idea. Even your kids will love it.   Serves: 2-3 Ingredients: 450g beef strips, cut thinly  1/2 cup of soy sauce 3 garlic cloves (crushed) 2 tbsp sesame oil 2 tbsp organic honey 2 tbsp of mirin (sweet rice vinegar) 2 tbsp. of ginger (grated) 1 small red chilli, deseeded and finely sliced  1/2 cup basmati rice, uncooked & washed  1 & 1/4 cup of chicken stock 1 small brown onion,diced 1 tbsp butter 1 tsp. sesame seeds (optional)  1 tbsp fresh coriander (optional)  1 small head of broccoli  Directions:  Place ginger, soy sauce, chilli, garlic, sesame oil, honey and mirin into a large bowl and mix. Add the beef to the bowl of marinade and let it sit for 1-2 hours to marinate. In a small pot (with a lid) heat butter over a medium heat. Once melted, add the brown onion and cook for 2-3 minutes.  Add washed rice to the pot and stir. Add chicken stock into the pot and stir around. place lid on top and bring to a boil. Once boiling, turn the heat down to low and put a 12 minute timer on. Leave to cook.  In a small pan, heat a small amount of olive oil and add broccoli florets. Cook for 3-6 minutes or until cooked to your liking.  Remove broccoli from the pan and begin to cook the beef in batches. Be careful not to overcrowd the pan as you can "stew" the meat and it will become tough. Smaller the batch, the better!  Cook for 2-3 minutes on the pan or until cooked to your liking.  Serve with rice, broccoli and a sprinkle of sesame seeds and fresh coriander!