Recipes | Leah Itsines

The secret you-won't-believe-these-are-guilt-free snack bars!! They just taste SO good!! And then you get little pockets of chopped up dates for a little caramelly hit in each bite.. absolute perfection!!   Peanut Butter Bars Ingredients: 1.5 cups Rolled Oats1/2 cup Medjool Dates, pitted and chopped finely1/2 cup Crushed Nuts (I used almonds and walnuts!) 1/2 cup Maple Syrup 1/2 cup Smooth Peanut Butter Directions: Preheat oven to 180 degrees Celsius Add oats and nuts onto a lined baking tray and toast in the oven until lightly golden brown. Keep checking on them and stirring around to ensure all bits are being toasted!  In a large mixing bowl, add dates, maple syrup, the toasted oats and peanut butter. Mix thoroughly.  Flatten mix onto a lined baking tray, until evenly distributed.  Bake for 20 minutes or until lightly golden brown.  Leave to cool for one hour and then cut into slices.  Hope you love this recipe! Love, Leah x x

I love a good pasta, and this bolognese sauce is so easy! It's also great to make in bulk and freeze for a few easy and quick week night dinners. Serves 6Ingredients: 2 tbsp olive oil 1 large brown onion, diced 3 garlic cloves, crushed 1 long red chilli, thinly sliced 1 zucchini, grated 4 button mushrooms, sliced thinly 500g lean beef mince 2 400g cans diced tomatoes  1 cup of water 1 tbsp oregano 1 tbsp pepper 1 tsp salt 1 tsp mustard powder 1/2 cup grated cheddar 1 tsp cayenne pepper 10 basil leaves, roughly chopped Directions:  In a deep pot, splash olive oil and heat over medium to high heat. Add onion, garlic, chilli to the hot pot until onion becomes translucent, around 3-4 minutes.  Add zucchini and mushroom and cook until all water evaporates from the bottom of the pot, around 6-8 minutes.  Add mince and use your stirring utensil to break apart the mince into small pieces. Cook until mince is browned and all water have evaporated from the bottom of the pot.  Add canned tomato and water then continue to stir. Add mustard powder, salt, oregano, pepper, cayenne pepper and stir.  Add grated cheese to the pot and continue to stir.  Cover with a lid and leave sauce to simmer for a further 5-10 minutes, continuously stirring. Add basil leaves and serve with your favourite pasta! Hope you loved this recipe! I'd love for you to come over on Instagram and let me know!  Love, Leah x

This soup is AMAZING in winter because its super filling and the delicious the spices will keep you warm inside!  Ingredients: 1.5 kg sweet potato, peeled and diced 2 large onions chopped 2 cloves garlic, crushed 2 tbsp olive oil 2 large carrots, peeled and grated 8 cups of chicken stock 1/2 bunch of coriander, chopped 400ml coconut cream 1 cup baby spinach leaves 1 tbsp yellow curry paste 1 1/2 tbsp. curry powder  Directions: Heat a pan over medium heat and add oil to the pan. Add onion, garlic and curry powder and cook for 10 minutes or until onions begin to brown. Add curry paste and cook for a further 2 minutes.  Add stock, carrot and sweet potato to the pan and continue to cook for a further 30 minutes or until sweet potato is soft.  Cool for a few minutes and then begin to puree mixture. This can be done in a regular blender or with a stick blender.  Once blended, add back into the pot and add salt pepper and coriander to taste. Add baby spinach, coconut cream and fresh coriander and leave for 5 minutes.  Serve hot! Or freeze in batches for a rainy day.

These Thai Chicken Skewers are a must try, they're absolutely delicious and extremely quick, simple and easy to make. They're the perfect addition to any lunch or dinner. Ingredients: 1kg chicken breast, sliced into bite size pieces 1 tsp chicken stock 1 tsp black pepper 1 tbsp soy sauce 1 tbsp turmeric powder 5 coriander root finely chopped 2 garlic cloves, grated 2 tbsp coconut milk 5 bamboo skewers pinch of salt Directions: Place chicken and all ingredients into a large mixing bowl and mix throughly. Leave to marinade for 1 hour in the fridge. Thread each piece of chicken on skewers. Add a tbsp of olive oil into a grill plate and heat over medium to high heat. Begin to grill each chicken until chicken is cooked through.

Oh my goodness! These are next level good! They do need to be eaten right away as haloumi tends to go rubbery if left for too long :)  Ingredients: 400g Haloumi, sliced into strips 2 cups of Panko bread crumbs 1 tsp. cracked Pepper1 tbsp. Dried oregano2 tsp. Paprika1/2 tsp Turmeric powder 2 eggs, whisked 2 tbsp. Olive oil. Directions:  Pre-heat oven to 200 degrees celsius Slice haloumi into 1cm thick strips In a mixing bowl, add breadcrumb, pepper, oregano, paprika and turmeric powder. Mix well.  Whisk eggs in a small seperate bowl.  Place each piece of haloumi into the egg mixture, and then straight into the bread crumb mixture. Ensure each piece is coated well.  Place the crumbed haloumi onto a lined baking tray and drizzle oil all over. Place tray into the oven for 20-25 minutes or until super golden brown.  Eat right away! I used a Napoletana sauce as my "dipping sauce" - It was delicious! Sweet chilli or mayo would also be amazing.Love, Leah xx

Napoletana is such a simple and easy sauce to make, and a great base to any incredible dish! From spaghetti and meatballs, to a topping on a parmigiana! Serves 4Ingredients: 2 400g cans of crushed tomatoes 1 medium brown onion, finely diced 1 long red chilli, finely diced2 garlic cloves, crushed 2 tbsp. olive oil 1 tsp salt1 tsp pepper1 tbsp. dried oregano6 basil leaves 1 cup water Directions:  Heat olive oil in a deep pot over medium to high heat for 2 minutes Add onion, garlic and chilli and cook for 5 minutes or until onion becomes translucent, ensuring to stir constantly.  Add crushed tomatoes and water heat for 5 minutes.  Add salt, pepper and oregano. Leave to simmer on a low hear for 15 minutes.  Add basil leaves and cook for a further 5 minutes.  Serve with your favourite pasta! 

Super easy summer salad that has a beautiful mixture of sweet and sour ingredients! Serves 4 peopleIngredients: 2 cups of rocket (100g) 1 green pear, sliced thinly 1/2 cup of walnuts (toasted if you like!) 1/4 cup of parmesan cheese, grated finely 1 tbsp olive oil 1 tbsp balsamic vinegar Directions: Add rocket, pear, walnuts to a bowl and mix thoroughly. Top with parmesan. Add oil and vinegar and mix through salad. Toss to combine!   

I absolutely LOVE putting a little bit of fruit in a savoury salad, especially during the summer months. It's just so different and you'd be surprised at how much it can compliment the other ingredients and help to bring out ALL the flavours!Everything in this Spinach & Strawberry salad goes really well together and its a super fun and different way to try new things!   Spinach & Strawberry Salad Serves 4-6Ingredients: 200g of baby spinach 3 cups of sliced strawberries 1 tbsp balsamic vinegar 1 tsp of honey 1/4 teaspoon paprika 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1/4 cup olive oil 1/2 red onion, sliced thinly Directions: In a large bowl, toss together the spinach, onion and strawberries. In a small mixing bowl, whisk together the oil, vinegar, honey, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat. Eat!

Oh man oh mannn.. cornflake cookies are a trip down memory lane!! I used to have these sooooo much in primary school because my school canteen used to sell them.. but you know what Mine are BETTER 😂😂 Don't believe me? Make these for yourself and tell me otherwise!!   Ingredients: 160g butter (room temp!) 1 cup of sugar 2 eggs 3 cups of self raising flour 2 cups of corn flakes (to roll in) Directions: Preheat oven to 180 degrees. Combine butter and sugar together with a wooden spoon (or a mixer if you wish!) Add eggs and beat with a wooden spoon. Add 3 cups of self-raising flour and combine really well. With gloves, make sure the mixture is well combined with your hands and add more flour if necessary. Roll into small balls with your hands and set aside.  In a seperate bowl, add the cornflakes and begin to crush with your hands (the bigger cornflakes don't tend to stick!) Using one ball at a time and a handful of the crushed cornflakes, roll the ball between your hands and get as much cornflakes on as possible! Repeat with all other balls.  Place on a lined baking tray and slightly press down on each ball for more of a cookie shape (not too much, they expand!) bake at 180 degrees for 20-25 minutes until golden.

Another Yiayia recipe that is AMAZING! Super easy, perfect for meal prep with a bit of extra protein! Ingredients: 1 long red chilli, deseeded and finely sliced  1 brown onion – finely diced   1-2 garlic cloves, crushed  1 bunch of English spinach leaves, roughly chopped 1⁄4 cup Long Grain Rice2 Tbsp Tomato PasteSalt And Pepper To Taste1 Cup Water (Add More If Needed)Directions:  Heat 1 tbsp of olive oil in a pan and place over a medium to high heat.  Add onion, garlic and chilli to the pan and cook for 2-3 minutes or until onion becomes translucent.  Add rice to the pot and stir until it is mixed through.  Add tomato paste, and spinach leaves and stir to slightly wilt the leaves Add water and cover with a lid.  Check after 10mins and add a touch more water if needed and cook further until rice is tender. Add salt and pepper to taste.Hope you LOVE this recipe! 

Super easy, healthy Pumpkin & Bacon soup that'll keep you warm this winter. Serves 4-6Ingredients: 1 kg pumpkin, peeled and chopped 500g potato, peeled and chopped 1 large brown onion, diced 100g bacon, diced 2 garlic cloves, crushed 1L of vegetable stock 1 tbsp olive oil 1/2 tsp salt 1/2 tsp pepper Optional: Fresh coriander to top Coconut cream for extra flavour Directions:  In a deep pot, heat olive oil over a medium-high heat.  Add bacon, garlic and onion to the pot and cook for 2-3 minutes, or until onion becomes translucent. Add pumpkin and potato to the pot and sprinkle with salt and pepper. Add vegetable stock to the pot and let simmer for 30 minutes. Once vegetables are soft and cooked through, either use a stick mixer or a blender to puree the vegetables. Top with coriander and a spoonful of coconut cream for extra flavour.

Super easy, Mediterranean-style pasta with delicious veggies for your next easy lunch or dinner!  Mediterranean Pasta Salad Ingredients:3 cups of spiral Pasta (uncooked)6 broccolini stalks, chopped into 3cm pieces 1 medium zucchini halved and sliced thinly3 garlic cloves, crushed 1 long red chilli, finely diced3 marinated artichoke hearts½ cup of Kalamata olives, pitted 1 brown onion, diced10 sun-dried tomato’s, halved10 fresh basil leaves2 tbsp. Olive oil Generous pinch of salt & pepper1/2 lemon, juiced Directions:  Cook pasta according to packet instructions. *Make sure to salt the water! On a large pan, heat olive oil over medium to high heat. Add onions, garlic and chilli for 5 minutes or until onions become translucent. Add zucchini and broccolini to the pan and cook for a further 5 minutes. Add artichoke, sun-dried tomato and olives to the pan and season with salt, pepper, fresh basil, lemon juice. Into the pan, add cooked pasta and stir through.  Divide into bowls and make sure to get a bit of every veggie!