Recipes | Leah Itsines

Everything needs vegetarian nachos in their life. It's super easy and a perfect summer night meal.Serves 2Ingredients:Bean mixture:2 tsp. extra virgin olive oil¼ brown onion, finely chopped1 small garlic clove, crushed½ tsp ground cumin¼ tsp chilli powder100g red kidney beans, drained & rinsed100g Black Beans, drained & rinsed3 tbsp. Vegetable stock Guacamole½ avocadoLemon juice, to tastePinch of ground cumin¼ garlic clove, crushed1 tbsp. grated brown onionSalt & pepper to taste Salsa½ medium tomato, diced (room temp)¼ small red onion, finely dicedLemon juice to taste2 tsp. extra Virgin olive oil1 tbsp. coriander, choppedPinch of salt and pepper Extras:2 small handfuls of corn chips 40g cheddar cheese, grated50g plain low-fat sour cream or Greek yoghurt DirectionsPre-heat grill to a high setting (200 degrees). To make the bean mixture, heat olive oil in a small saucepan over medium heat. Add onion and garlic to the pan and cook for 2-3 minutes or until onion becomes translucent. Add the beans,chilli, cumin and vegetable stock into the pan and stir for 3-5 minutes until the vegetable stock has reduced. Once reduced, set aside until you’re ready to assemble. To make the salsa, place tomato, red onion, lemon juice, olive oil, coriander and a pinch of salt and pepper into a small mixing bowl. Keep this out of the fridge as you want it to be room temperature. To begin making the guacamole, place the avocado, lemon, cumin, onion and garlic into a small bowl and mash. Sprinkle a little salt and pepper to taste. Finally – you’re ready to assemble! Arrange the corn chips in an oven-safe dish and sprinkle grated cheddar over the top. Pour the bean mixture over the chips and spread evenly. Place dish under the grill for 2 minutes or until cheese has melted. Once out of the oven, top with the tomato salsa, the avocado guac and a dollop of sour cream. Hope you LOVE this recipe! It's super delicious and easy to make! 

This is such a delicious and nutritious lunch! Super easy and great to pre-make and take to work! Serves 2Ingredients 1 eggplant, sliced thinly  1 zucchini, sliced thinly 1 red capsicum, sliced thinly  250g pumpkin, sliced thinly  6 button mushrooms, sliced thinly 2 focaccia's, toasted  2 tbsp. basil pesto  2 tbsp cottage cheese 150g halloumi, sliced thinly  1 handful of rocket  Salt & pepper to taste 2 tbsp. Olive oil  Directions:  Pre-heat oven to 180 degrees celsius Onto a lined baking tray, add eggplant, zucchini, capsicum, mushrooms and pumpkin. Coat with olive oil, salt and pepper. Place into the oven for 20 minutes or until veggies are soft.  Toast focaccia's under the grill or keep it fresh!  In a small non-stick pan, add a small splash of olive oil and cook halloumi. Cook for 1-2 minutes on each side, or until golden brown.  On each focaccia, spread 1 tbsp. of pesto and 1 tbsp of cottage cheese.  Begin to layer the cooked veggies onto each of the focaccia, dividing the ingredients equally.  Top with halloumi and rocket.  Wrap and take to work, or eat it right away! 

These Barbecue Honey Chicken Rice Bowls are packed with flavour and are a super light and delicious dinner.  Serves 2Ingredients: 450g chicken breast, sliced into strips  1 tbsp onion powder 2 tsp dried thyme 1 tsp ground all spice 1/4 tsp cinnamon 1 tsp sea salt flakes 1/2 tsp cayenne pepper 3 tbsp olive oil 2 tbsp honey 1 cup basmati rice, cooked  1 broccoli head, cut into florrets 1/2 ripe avocado, sliced into strips  2 lemon wedges  Directions: Cook rice according to packet instructions.  In a small mixing bowl, whisk together the onion powder, thyme, all spice, cinnamon, salt, cayenne pepper, honey and 2 tbsp olive oil.  Add chicken strips to the bowl and mix throughly. Leave to marinate for an hour or more.  Prepare a grill pan with a 1 tbsp of olive oil for medium-high heat. Cook chicken on the pan for for 3 mins each side or until cooked through. Set aside to rest for 5 mins. In the same pan, add broccoli and season with salt and pepper. Cook to your liking. Divide rice and avocado among 2 bowls. Top with chicken, cooked broccoli and lemon slices. 

HOW GOOD!! Homemade pesto can be such a versatile edition to your cooking and can easily last in the fridge for weeks at a time! This pesto recipe makes around a cup of pesto (so you have left overs!) and you can pop it in the fridge to use in salad dressings, toast toppers or even to have as part of a dip platter!   Pasta with Kale Pesto Ingredients: Pesto: 3 cups of Kale, Chopped  1 cup fresh basil leaves3/4 cup of parmesan cheese2/3 cup of slivered almonds1 garlic cloves, crushed1 tbsp lemon juice2/3 cup of olive oil Pinch of saltPinch of pepperPasta: 250g Spiral pasta 1 broccoli, cut into florets1 small brown onion, diced 1 garlic clove, crushed 1 long red chili, de-seeded and slicedPinch of salt and pepperParmesan to sprinkle1 tbsp. olive oil  Directions: Boil water and cook pasta according to packet instructions.  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. In a large non-stick pan, add olive oil and heat over a medium to high heat.  Add onion, garlic and chilli into the pan and cook for 2 minutes.  Add broccoli florets into the pan and cook for a further 5-8 minutes or until broccoli is cooked to your liking.  Add cooked pasta to the pan and spoon 2 tbsp. of the pesto over the pasta. If you need more, add more!  Serve hot with a sprinkle of parmesan over the top. 

SUCH a delicious winter warmer! This soup is great to make in bulk and freeze for those cold, wintery nights. Serves 4 Ingredients: 2 tsp olive oil 2 leeks, thinly sliced 500g  potatoes, peeled, coarsely chopped 1L chicken liquid stock 1 spring onion stalk  2 garlic, crushed  1/4 cup heavy cream 2 bacon pieces, diced  1 tsp salt  1 tsp pepper  Directions: Heat olive oil in a large pot over medium-high heat. Add leek, spring onion and garlic into the pot. Cook, stirring, for 5 minutes or until softened. Add potatoes. Cook, stirring often, for 5 minutes Add chicken stock, salt and pepper. Simmer, partially covered, for 15 minutes or until potatoes are soft. Use a stick blender to blend until smooth. Using a small pan, add diced bacon and cook for 5 minutes or until crispy. Set aside.  Add cream to the soup and simmer for 5 minutes or until heated through.  Taste and season accordingly, you may need more salt and pepper! Sprinkle with bacon and extra spring onion and eat! 

This is a super easy, but super delicious salad! It’s somethig I have regularly with some grilled chicken or tuna!  Serves 4 Ingredients: 150g halloumi 200g cherry tomatoes, halved 1/2 red onion, sliced finely2 Lebanese cucumber, halved and sliced finely 1/2 cup fresh basil leaves (around 10 large ones)1 tbsp. balsamic vinegar 1.5 tsp of Extra Virgin olive oil Directions:  Slice halloumi into long strips and set aside to cook last!  Add cucumber, cherry tomatoes, onion and fresh basil into a large mixing bowl.  On a non-stick pan, heat 1/2 tsp of olive oil over medium heat.  Cook halloumi for 2-3 minutes on each side or until golden brown. Add halloumi to the salad and dress with the remaining olive oil and balsamic vinegar.  Hope you LOVE it! 

Hi guys - super easy veggie muffin coming your way! These are great to freeze and take to work when you need, or just as a little party starter!  Serves: 4-6 (makes around 18 muffins)Ingredients: 350g Of Raw sweet potato, peeled3 Medium Zucchinis, grated 2 Brown Onions1 Garlic Clove – Crushed1 Small Carrot Handful Of Parsley 130g feta1 tsp salt 1 tsp. Pepper 5 Mint Leaves3 Eggs2/3 Cup Breadcrumbs 2/3 Cup Of S/R FlourDirections:  Pre-heat oven to 180 degrees celsius.  Transfer the grated zucchini to a cloth and squeeze out any excess water.  Add sweet potato, onion, carrot, parsley, mint and garlic into a food processor and blend until each ingredient are in small pieces (almost like the zucchini).  Transfer into a large mixing bowl.  Add feta, salt, pepper, eggs, bread crumbs and SR flour. Mix throughly.  Spray a muffin tray with oil to ensure they won't stick.  Spoon mixture into the muffin trays up to the top (they will rise slightly, but when taken out of the oven they'll puff back down so don't stress!)  Place into the oven for 30 minutes, or until lightly golden.  Take out and serve hot, or leave in the fridge for 3-4 days. Alternatively, these can be frozen individually and taken out when needed for snacks!   

These are a super soft, simple vegetarian meatball that I love! I've only cooked with tempeh a few times, but its super easy! These can be baked, but I prefer to pan fry as they take a while in the oven!  Ingredients:  220g classic tempeh1 brown onion1 large garlic clove5 mint mint2 tbsp. chopped ParsleyPinch saltPinch pepper¾  cup bread crumbs1 egg2 tbsp. parmesan cheese2 Tbsp. olive oil 1/2 tsp turmeric powder  Directions:  In a food processor, add tempeh, egg, turmeric, brown onion, garlic, mint, parsley, salt and pepper and blend until combined.  Remove from food processor  and place into a large mixing bowl. Add bread crumbs and parmesan cheese. Mix well.  Roll the mixture into small balls. If it's too sticky, add some more bread crumb. On a large non stick pan, add olive oil and heat to a medium heat.  Add veggie balls and cook until golden brown all over.  Leave to cool, or add them to a sauce for spaghetti and "meatballs"! 

AHHH these are like my banana bread (the big winner) but in muffin-form...and with the additional health benefit of oats! They're super moist, delicious and PERFECT for your next grab and go snack.    Banana and Oat Muffins Ingredients:1 Cup Almond Meal3 Very Ripe Bananas, Mashed3/4 cup Rolled oats 1⁄4 Cup Raw Honey1-Cup Fresh blueberries (or any berry!) 3 Eggs1 tsp baking powder Pinch Of Cinnamon+ 1 extra banana to top with!Directions: Pre-heat oven to 180 degrees Celsius. Place all ingredients in a bowl together except the berries! Use a spoon to combine all ingredients together. Once the mixture is thick in consistency, fold the berries in with a spoon. Pour into a pre lined muffin tin. Top with a few sliced of banana. Bake in the oven for 25-30 minutes, or until brown. Using a skewer, poke it deep into the cake; if it comes out clean, it’s ready!  

This is some dirty....delicious....next level Mac and cheese! ITS SO GOOOOOD! You just have to try it! 😜   Leah's Mac & Cheese Ingredients: 250g elbow pasta½ cup panko breadcrumbs2 bacon rashers, diced4 tbsp. unsalted butter 1/3 cup plain flour 750ml whole milk3 cups shredded cheese (Cheddar, Colby, mozzarella) ½ tsp salt½ tsp pepper1 tsp onion powder1 tsp garlic powder1 tsp mustard powder1 tbsp. Fresh parsley, chopped   Directions: Cook pasta according to packet instructions (minus 1 minute!) set aside to cool once cooked. Pre-heat oven to 180 degrees Celsius. Using a small pan with a tiny splash of olive oil, add bacon and cook for 5 minutes until bacon is beginning to crisp. Set aside. In a large pot, add butter and melt over medium heat. Once melted, add flour and mix for one minute. Use a whisk to separate the clumps. Add 250ml of milk, stirring to try to dissolve the flour paste into the milk. Add remaining milk and continue to whisk until lump free.  Add salt, pepper, onion powder, garlic powder, mustard powder and fresh parsley. Stir through. Stir for 8-10 minutes until the milk has thickened to a cream like consistency. A way to check this is, coat a spoon in the mixture and using the back of the spoon, you should be able to draw a thick pathway with your finger. Remove from stove and add cheese. Mix through. Add the cooked elbow pasta into the pot and stir through, ensuring to coat well. Top with cooked bacon and panko crumbs. Bake in the oven for 15 minutes or until the top is lightly golden brown. EAT!

Oh YES, It's lasagna time!! Im super excited about this recipe, because its SOO delicious, but also really light and GREAT for a family dinner (they wont even know there is no pasta in it, I promise!). Get your veggies and cheese ready because its about to go down. Serves 6 Ingredients: 900g beef mince1 brown onion, diced 3 garlic cloves, crushed1 long red chilli, deseeded and finely chopped3 400g cans of crushed tomatoes1 cups passata sauce1 cup water3 tbsp. olive oil1 tsp mustard powder1 tbsp. dried oregano1.5 tsp salt1.5 tsp pepper2 zucchinis1 eggplant, sliced as thin as possible lengthways1 small sweet potato, sliced as thin as possible, lengthways10 fresh basil leaves2 cups of mozzarella cheese Directions: Pre-heat oven to 180 degrees Celsius In a deep pot, heat olive oil over a medium to high heat. Add onion, garlic and chilli and cook for 3-5 minutes or until onion becomes translucent. Add mince into the pot and cook for 10 minutes or until the water evaporates from the bottom. Use your cooking utensil to break up the mince into small pieces. Add crushed tomatoes, passata and water into the pot and heat through for 5 minutes. Add salt, pepper, mustard powder and dried oregano into the pot and stir for 1 minute. Taste here – if you need more seasoning, add it now! Simmer sauce for 20 minutes on a low heat. On the bottom of a baking dish, add a spoonful of the sauce and spread around to ensure nothing sticks. Begin to layer with the eggplants, sauce and a handful of cheese. Repeat, using a different vegetable each time (sweet potato or zucchini) until the dish is full. Top with cheese. Add fresh basil over the top and cover with foil. Place into the oven for 30 minutes. Uncover, and place in oven again for 10 minutes.   Hope you absolutely love this recipe! If you do make it, Please come and show me over on Instagram or Facebook and don't forget to #leahitsinesLove Leah x

INGREDIENTS:1 Tbsp Olive oil5 chicken thigh fillets (skin off)2 garlic cloves, crushed 1 Tbsp fresh Thyme leaves, finely chopped1 fresh chilli, chopped roughly2 stalks of spring onion, finely sliced 1 medium brown onion, diced 1/2 cup sun grilled atrichokes, halved  (around 6)1 medium zucchini, cut into pieces and grilled 1/2 cup stuffed olives6 broccolini stalks, bottoms cut off1/2 cup fresh cherry tomatoes, halved1 cup thickened cream2 cups chicken stock1/3 cup parmesan cheeseSalt and pepper to taste2 cups of fresh baby spinach Directions:  Trim the large fatty bits off the chicken thighs and coat with salt and pepper. In a hot pan with a splash of olive oil, brown the thigh fillets lightly and then set aside. In the same saucepan, cook garlic, thyme leaves, onion, chilli and spring onion for two minutes. Pour in stock, thickened cream and leave to simmer for a further 5 minutes. Add in the browned chicken and leave to simmer for 30 minutes. Whilst this is cooking, grab another pan and splash a small amount of olive oil and heat over medium to high heat. Cook zucchini, broccolini and artichokes until lightly browned. After 20 minutes of the chicken simmering, throw in the zucchini, broccolini, tomatoes, spinach and artichokes. Stir around well. Serve on a yummy bed of rice! Hope you LOVE this recipe - It's one of my family's favourites! Don't forget to share :)