Recipes | Leah Itsines

Makes: 2 cups of pestoServes 2 (you’ll have left over pesto, this will last 3 weeks in the fridge or 2 months if frozen!)Ingredients:Pesto:3 cups of baby spinach 1 cup fresh basil leaves1 large Australian avocado, de-seeded and diced3/4 cup of parmesan cheese2/3 cup of pine nuts1 garlic clove, crushed1 tbsp lemon juice2/3 cup op olive oil Generous pinch of saltGenerous pinch of pepperPasta:10 banana prawns, raw and deveined.250g spaghetti, uncooked1 brown onion, diced2 garlic cloves, crushed½ long red chilli, deseeded and finely sliced.2 tbsp olive oilDirections:1. Boil water in a deep pot and cook the pasta according to packet instructions. Drain and set aside.2. Add all ingredients under “pesto” except the olive oil into a blender and begin to blend. Whilst blending,slowly pour in the olive oil and blend until your desired consistency. I personally like my pesto quitechunky, but it’s up to you!3. Add olive oil into a hot pan and heat for 1 minute. Add onion, garlic and chilli to the pan and cook for 2-3minutes until the onion is translucent.4. Add prawns into the pan and cook for 2-4 minutes (or until fully cooked).5. Add the cooked pasta into the pan and stir. Add 4 heaped tablespoons of the pesto into the pasta and stirthrough. If you want more – add more!6. Serve with some fresh parmesan cheese!

Serves 3Ingredients: 3 chicken breasts (one each!) 1/2 cup sun dried tomatoes, halved 2 cups of fresh baby spinach3 tbsp Parmesan cheeseSauce: 1 medium brown onion2 garlic cloves, crushed 1 Tbsp fresh Thyme leaves, finely chopped2 stalks of spring onion, finely sliced 600ml thickened cream1/2 cup chicken stock Directions: Using a knife, make a pocked in the side of the chicken breast, without piercing all the way through. Stuff the chicken with sun-dried tomatoes, spinach and 1 tbsp of parmesan in each. Toothpick pick shut to ensure nothing escapes.  In a large saucepan, cook garlic, brown onion, thyme leaves, chilli and spring onion for two minutes. Pour in stock, thickened cream and season with salt and pepper.  Leave to simmer for a further 5 minutes.  In a small pan, heat a splash of olive oil to medium to high heat. Brown the chicken lightly.  Add the browned chicken to the pot and pop a lid on top. Cook for 20-30 minutes until chicken is completely cooked through.  Serve with rice and a side salad! 

These are a delicious, quick and easy Serves 2-3 Ingredients: 450g Kale leaves, stems removed2 tbsp olive oil1 tsp chilli flakes 1 tsp paprika 1 tsp salt flakes  Directions:  Pre-heat the oven to 180 degrees celsius.  Tear the kale leaves into peaches the size of you palm or smaller. Place in a large bowl and add the olive oil, chilli flakes, paprika, salt flakes and mix well. Ensuring all the leaves are coated.  Spread the kale on the lined tray and bake for 10 minutes. Remove from the oven and if they're crispy, take them out! If they need a little longer, return them to the oven for a further 5-10 minutes.  Eat!   

Tell me about the last time you had pork belly and had the satisfaction of crunching down on that crispy outer.. and tell me that wasn't absolutely satisfying 🤣🤣 WELL.. this one is going to deliver that same satisfaction PLUS SOME!! This seasoning mix is definitely something to write down and save for later! Especially when you know you have the family coming around for something special!   Pork Belly Ingredients:1kg Pork Belly1 tbsp ginger, grated 1 fresh garlic clove, crushed 1 tbsp five spice powder1/2 tbsp. Salt 1 tbsp olive oilDirections:  Pre-heat oven to 180 degrees Celsius.  Ensure the Pork belly is completely dry.  Add garlic, ginger, five spice powder and olive oil into a bowl and mix.  Score the pork skin into a diamond shape.  Rub the spice mix all over the pork, getting into the scores. Sprinkle salt over each side.  Cook in the oven for 1 hour, uncovered, skin side up.  After the hour is done, turn the grill on a high heat and place underneath.  Keep an eye on the pork to ensure the crackling doesn't burn. Grill until the skin starts to blister and is puffed all over.   Slice and serve! 

YUMMM! this is so delicious! These are such a great snack or perfect for breakfast (when loaded with the good stuff)! This is a deeeliicccious banana smoothie using frozen banana pieces from @ooborganic! They're organic which is amazing for your body (no nasties), not to mention bananas are a great source fuel in the morning - so it's a win win! Serves: 1Ingredients: 1 cup of OOB frozen banana  25g vanilla protein 1 tbsp nut butter 1 tsp honey handful of ice 1/4 tsp cinnamon 1 tsp desiccated coconut  1 cup almond milk (or milk of your choice) Directions: Place all ingredients into a blender and blend all ingredients together until a smooth consistency. 

This is SOOOO delicious, I absolutely LOVE LOVE lasagna, and I love spice so by using these yummy chorizo sausages to give a different flavour and huge amount of spice - its a yes from me!  Ingredients: 375g packet of lasagna sheets 1 large brown onion, diced 2 large garlic cloves, crushed 3 hot chorizo, diced finely4 pork and fennel sausages, removed from casing 1 cup water 800g canned tomatoes 2 tbsp tomato paste 1 tbsp. Fresh thyme, chopped  1 tsp salt 1 tsp cracked pepper 1 tsp dried oregano 1/2 tsp mustard powder 10 basil leaves 2 cups of mozzarella cheese1 cup parmesan cheese 2 tbsp. olive oil  Directions:  In a deep pot, heat olive oil over medium to high heat.  Add onion, garlic and fresh thyme into the pot and cook for 2-3 minutes, or until onion turns translucent.  Add chorizo and sausages (out of the casing!) and cook for 6-7 minutes, or until lightly browned.  Add tomato paste and cook for a further 1 minute. Add the canned tomatoes and stir through. Season with salt, pepper, oregano, mustard powder and basil leaves and leave to simmer lightly for 15-20 minutes.  Depending on what lasagna sheets you use, cook according to packet instructions.  In a deep dish, spoon a small amount of the sauce onto the bottom, edge to edge to ensure nothing sticks. Layer the sheets on the bottom, then top with a layer of the chorizo sauce and a layer of mozzarella.  On the next layer, add sheets, sauce and top this time with parmesan (whilst layering, change between mozzarella and parmesan)  Continue layering until you reach the top.  Cover with al-foil and place into the oven for 30 minutes.  Serve hot!     

You guys have been wanting healthy desserts….so here is one to try! A Healthy@australianavocado and banana ‘nice cream’! Servings: 4-6Ingredients:4 ripe Australian Avocados, deseeded and roughly chopped¾ cup raw honey or Rice malt syrup1 cup coconut milk (or almond milk!)2 bananas, sliced into thick chunks4-6 large mint leavesDirections:1. In a strong blender, add avocado flesh, honey, coconut milk, bananas and mint leaves. Blend untilSMOOTH. (You want a completely, chunk free consistency)2. Place mixture into a freezer safe bowl and freeze for a minimum of two hours (overnight is preferable!)3. When about to eat, defrost in room temperature for 15 minutes before digging in, this will help you beable to scoop those perfect rounds!

ITS HERE! 🌟The best #vegan Buritto bowl you'll ever see....ESPECIALLY WITH THE GARLIC FLAVOURED HUMMUS (whhhhutt!!) from Obela!  This bowl is seriously un-real and perfect for a quick and simple dinner...but also PACKS a punch with flavour! Serves 2Ingredients:¾ cup Basmati Rice, uncooked (you can use brown rice quinoa or carb of your choice!) 1 small sweet potato, sliced into thin rounds1/2 medium broccoli, cut into florets100g canned corn kernels, washed and rinsed 100g canned black beans, washed and rinsed 100g canned chickpeas, washed and rinsed100g ice berg lettuce, sliced thinly1 tbsp olive oilSalt and Pepper1 lime, cut into wedges  ¼ tsp garlic salt Tiny pinch of cayenne pepper ¼ tsp paprika 4 tbsp Obella hummus (garlic flavour or pine nut are my favourites!)   Directions:  Pre-heat oven to 180 degrees celsius.  Cook rice according to packet instructions. Set aside until needed.  Onto a lined baking tray, spread out the sweet potato slices and broccoli florets. Drizzle with olive oil and a pinch of salt and pepper. Bake int he oven for 20 minutes or until cooked through.  In a small pan, heat a small splash of olive oil over medium to high heat. Add corn, chickpeas and black beans into the pan and stir for 1 minute. Add garlic salt, cayenne pepper and paprika into the pan and stir for 2-3 minutes to heat through.  Build your bowl! Divide rice, corn mix, broccoli and sweet potato, lettuce and lime wedges and top each bowl with a large dollop of the obela hummus!  EAT!     

Soooo enchiladas are DELISH! I absolutely love them and I just made these BOSS vegan ones to impress a vegan in the office....It totally worked. HAHA.  Ingredients: 420g can Macro Black beans 200g Red Kidney Beans 2 tbsp Coriander, chopped 750g sweet potato, chopped into small chunks2 garlic cloves, 1 medium brown onion, diced 2 heaped tablespoons of nutritional yeast2 cups enchilada sauce 6-8 small corn tortillas1/2 cup vegetable stock1 lime, juiced 2 tbsp. Olive oil  Directions:  Pre-heat oven to 180 degrees celsius.  In a large deep pan, heat olive oil over medium to high heat.  Add onion and garlic to the pan and cook for 2-3 minutes, or until onion becomes translucent.  Add chopped sweet potato into the pan and stir continually for 2 minutes. Add vegetable stock and put a lid over the pan to allow the sweet potato to soften. Cover for 5 minutes.  Add black beans, kidney beans, nutritional yeast and coriander into the pan and stir through.  Add 1 cup of enchilada sauce and half a lime juiced into the pot and stir for a further 5 minutes.  Warm the tortillas, so they are easy to roll. Typically, you can do this in the microwave for 10 seconds.  Spoon 2-3 tablespoons of mixture onto one side of the tortilla and begin to roll towards the opposite side, closing in each side as you continue to roll to ensure it is all enclosed.  Continue to use up all the tortillas and the filling. Once you're finished, lay them seam side down into a deep baking dish.  Pour enchilada sauce over the top and bake in the oven for 15 minutes.  Remove and top with fresh corriander and a squeeze of lime over the top!  EAT! 

Ummm...How good is pumpkin? I feel like pumpkin is such an underrated vegetable and can be made SO delicious! It's the perfect side to and BBQ, Roast or even as a bulk part of your veggie meal!  Ingredients: 1kg Japanese pumpkin, skin on Pinch of salt and pepper (generous please!) 1 tsp dried rosemary 1/2 tsp paprika 1 tbsp balsamic glaze1 tbsp parsley, roughly chopped Directions: Pre-heat oven to 180 degrees celsius.  In a large mixing bowl, add pumpkin and sprinlle rosemary, parsley, paprika, salt, pepper and paprika over the top and toss well. **The reason I do it in a bowl is to ensure every bit of the pumpkin (this counts for all veggies) is coated and well oiled.  Arrange the pumpkin on a lined baking tray and drizzle the balsamic glaze over the top of all the pumpkin.  Bake in the oven for 40 minutes. Halfway, turn the pumpkin around and place back into the oven for the remaining 20 minutes.  Remove & serve with pesto! (best combo!)   

I absolutely love the flavours of this fish! Barramundi is a very mild and soft fish which is seriously good for those non-seafood lovers! It's a great place to start if you're wanting to add more fish to your diet! Ingredients: 1 small baby barramundi, cleaned2 tbsp. Soy sauce 2 tbsp. Fish sauce2 tbsp. Sesame oil2 tbsp. lime juice 1 long red chilli, deseeded and finely sliced 1 garlic clove, crushed 1 tbsp. ginger, grated 1/2 lime, sliced into wedges 1 tsp sesame seeds Fresh coriander to serve Directions:  Firstly, make sure your barramundi is clean/descaled.  Pre-heat oven to 180 degrees celsius.  Score your fish on both sides with a Sharpe knife.  In a small bowl, add the soy, sesame oil, fish sauce, lime juice, chilli, garlic and ginger. Mix well to combine.  On a lined baking tray, lay fish and pour over the soy sauce mixture. Used a spoon to make sure the flavour is evenly distributed.  Place the lime wedges over the top of the fish and sprinkle the sesame seeds.  Place the fish into the oven for 20 minutes, or until cooked to your liking.  Serve with fresh coriander on top! 

Makes 6 – 8 small individual cakes Ingredients: ¾ cup of pitted dates1.5 cups cashew kernels (un salted) 6 tbsp. desiccated coconuts (or shredded) ½ cup natural walnuts 1 tsp vanilla essence 4 tbsp. maple syrup1 cup organic coconut milk 1 cup frozen OOB organic mango ½ lime, juiced Directions: Boil water and soak cashews for 15 minutes.  Boil water and soak dates for 5 minutes before draining. In a strong food processor, add drained dates, walnuts, 3 tbsp. of maple syrup and 3 tbsp. of desiccated coconut. Blend until a chunky, but sticky paste. Spray a muffin tin with coconut oil to ensure nothing sticks. I used a silicone muffin tin so its super easy to pop out. Using around 1 tablespoon of mixture, press firmly down on the bottom of the tin to form a base. Set aside. Wash and clean food processor, ready for the next round of use. In the food processor, add cashews, 3 tbsp. of maple syrup, coconut milk and the remaining desiccated coconut. Blend until a SMOOTH consistency, this make take up to 10 minutes. The smoother the better, you don’t want a grainy mixture. Add the mango in after 5-7 minutes and continue to blend until super smooth.  Once smooth, fill the remaining space in the muffin tin to the top.  Freeze overnight with cling wrap and remove 30 minutes before serving. Serve with another dash of desiccated coconut and some more mango!