Recipes | Leah Itsines

YAY! Another meal prep recipe! This one is super easy and one of my favourites because you can double the recipe and FREEZE the meatballs, which means you can have a delicious, nutritious meal in no time! This recipe will make more meatballs then needed, but I think its great to freeze them - so make bulk! Typically, I put 5-6 meatballs, 1/2 cup of brown rice and 1 cup of broccoli florrets into one container, but this can be changed to suit you! Ingredients:500g Lean Beef Mince (uncooked)1/2 Zucchini, grated finely½ brown onion, grated finely2 tbsp parsley, finely chopped2 tbsp mint, finely chopped¼ cup carrot, finely grated (1 small carrot)1 tsp. salt1 tsp. pepper1/2 cup of breadcrumbs1 eggs1 tbsp. olive oil   NAP SAUCE (either store bought or you can DIY!)2 400g can of crushed tomatoes1/2 cup of Pasaata sauce1/2 cup water 2 garlic cloves, crushed 1 brown onion, diced1/4 teaspoon of dried chilli flakes 3 Basil leaves, choppedSprinkle of salt and pepper Extras: 1.5 cups brown rice, cooked1 large broccoli head, cut into florets  Directions: Add mince, zucchini, carrot, onion, garlic, mint, eggs, breadcrumbs, salt, pepper and parsley to a bowl and mix thoroughly. Once mixed thoroughly, place mix in the fridge for 30 minutes. Using roughly a tablespoon of mixture at a time, roll the mixture into small balls. Into a deep saucepan, heat olive oil over high heat. Add garlic, onion, chilli and leave to simmer until the onion is translucent. Place the crushed tomatoes and Passata sauce and mix through. Add salt, pepper and oregano to taste.  Begin adding in the *raw meatballs and give them a good stir to heat through.  Cover with a lid and simmer on a low heat for 20 minutes. Check every 5 or so minutes to give them another good stir.  On a small frying pan, splash with olive oil and heat to a medium heat. Add broccoli florrets and cook to your liking.  Divide the meatballs, brown rice and broccoli to three containers. Any left over meatballs can be frozen to make this meal again! (you're going to want too!!)  If you LOVE this recipe, like I know you will...Please come share it with me! Share pictures with me, or even let me know what you'd like to see next!  Love Leah x 

Chia pudding is something I'm slowly getting used too, but this recipe makes it alllll better! The trick I was told by a lovely follower, (as some people don't like the texture!) is to BLEND after soaking! I tried, and it was great!  Serves 2Ingredients: 1/4 cup white chia seeds (can use black!)1 cup almond milk (or milk of your choice!)2 tbsp. vanilla yoghurt 1 tsp. honey1/2 tsp vanilla extract 2 fresh strawberries + more fresh berries to top with!  Directions:  Into a small bowl, add chia seeds, almond milk, yoghurt, honey and vanilla extract Stir WELL, as you don't want the chia to be sticking together.  Cover, and leave in the fridge overnight (or for 3+ hours). After two hours, give it another stir to ensure it's all mixing through. Into a blender, add the chia mixture (It should be thick by now!) and the fresh strawberries.  Blend for 2-3 minutes, until your desired consistency. Hope you loved this recipe! If you did, come let me know over on instagram or facebook! Love, Leah x 

Hey guys! Asparagus is SUCH a versatile veggie - It can be eaten at ANY time of the day! It's also packed with vitamin C and Fibre! Prep time: 10 Minutes to prepare, 1 hour to marinate salmonCook time: 15-20 minutesServings: 2 People (One fillet each!) Ingredients:2 Salmon fillets – skin on1 lemon – juiced2 rosemary stalks – leafs taken off the stalk and chopped1 Garlic clove – sliced into slivers6 asparagus stalks – bottoms of spear cut6 Cherry tomatoes – left whole2 Tbsp. Olive oilSalt and pepper – To taste  Directions: Pre-heat oven to 180 degrees Celsius Add lemon juice, rosemary, garlic, olive oil, salt and pepper into a bowl and mix. In a large mixing bowl, add the salmon fillets and the lemon mixture. Coat the fish evenly. Leave to marinate for 1 hour prior to cooking. On two separate sheets of Al-Foil or Baking paper, lay the fish skin down and top with cherry tomatoes and 3 asparagus stalks on each. Wrap each fillet individually covering it completely to ensure no air escapes. Place into the oven for 15 minutes or until cooked to your liking Hope  you LOVE the recipe!

Hey guys!These are perfect for an on-the-go snack because they're packed full of the good stuff!  These muffins are also gluten free and refined sugar free! Which is awesome for those people who struggle finding delicious snacks with no gluten!  Recipe:1 cup almond meal1/4 cup coconut flour (can swap for protein powder!) 2 eggs, whiskedSprinkle of cinnamon3 over ripe bananas, mashed1/4 cup organic honey100g fresh raspberries. Directions:Pre Heat oven to 180 Degrees Celsius.Mix everything into a bowl except the raspberries. Once mixed well, fold in the berries and spoon the mixture into muffin tins. Bake for 30 minutes or until lightly browned.  Hope you love this recipe! If you do give it a go, come send me a picture over on instagram! I cant wait to see it :) Instagram: @leahitsines.  Love, Leah x

Uhhh haloumi has to be my favourite cheese, ever! Its so soft, and such a great addition to salads. Ingredients:  3 beetroot bulbs150g haloumiPinch of saltPinch of pepper3 tbsp olive oil3 cups of baby spinach leaves1 cup cooked brown rice1/2 cup cooked red quinoa 1/4  red onion, sliced thinly1 lemon, juiced Directions:  Preheat oven to 180 degrees celsius.  Peel beetroot and slice into big wedges. Coat with 2 tbsp of olive oil, a squeeze of lemon and a pinch of salt and pepper.  Place beetroot into the oven for 30-40 minutes or until completely cooked through.  slice haloumi in long, thin strips.  In a non-stick pan, splash a small amount of olive oil and heat to a medium heat.  Cook haloumi for 1 minute on each side, or until golden brown.  In a large mixing bowl, add spinnach, onion, brown rice, quinoa, halloumi and the roasted beetroots.  Dress with 1 tbsp of olive oil, 2 tbsp of lemon juice and a big pinch of salt. Toss the salad and eat! 

This is a great breaky to prep for those of you who are super busy and rushed in the morning! Prepare the night before and just grab and go in the morning 💁🏼 Peanut Butter Bircher Muesli Serves: 1Ingredients:1/2 cup rolled oats4 walnuts, crushed (or any nut of your choice!)1 Tbsp smooth peanut butter1 Tbsp. Shredded coconut 1 Cup Almond milk (or milk of your choice)Directions:  Add everything into a bowl and give it a good mix.  Cover with some cling wrap and leave in the fridge overnight.  Before you go to eat it in the morning, add your desired toppings & enjoy! Toppings ideas:Shredded CoconutMORE Peanut butterStrawberriesBlueberriesRaspberriesHoney   Hope you LOVED this! IF you did, let me know!Love, Leah x

UH YES PLEASE! Pad Thai is my absolute favourite thing to order when I'm out at a Thai place! It's so delicious and flavoursome. But sometimes I get so annoyed that they're just too sweet! So I've made this recipe with a low sugar option, and I tell you what it's just as delicious! So if you're like me and you're a fan of a more savoury flavour in your Pad Thai... you'll love this!   Vegetable Pad Thai Serves: 4-6 Ingredients:250g dried Pad Thai noodles, cooked according to packet1 small red capsicum, sliced into thin strips1 medium carrot, sliced into thin strips1 small broccoli head, cut into small florets6 baby corn kernels, cut lengthways5 Snow peas, sliced into strips2 garlic cloves, sliced into silvers1/2 a small red onion, sliced into thin strips1 small red chilli, deseeded and finely sliced1/2 cup coriander leaves (or to your liking)2 eggs1/4 cup crushed nuts (for garnish)1/2 lime (for garnish) 1 tbsp. sesame oil Dressing: 2 tbsp. Fish sauce1 Tbsp. oyster sauce (optional)2 tbsp, Soy sauce2 tbsp. vegetable stock1/2 lime, juiced   Directions: Cook noodles according to packet instructions. (Most use boiling water to soften, but just check incase!) Add sesame oil to a wok. Bring to a high heat. Ensure the wok is super hot before using! Add garlic, chilli and cook for 1 minute. Add all vegetables in at the same time. Keep stirring, to ensure they're evenly cooked. Cook for 7-8 minutes. Crack the two eggs into the wok and stir to combine. Add the coriander (save some for garnishing!) and then add the cooked noodles. You may need to cut the noodles before hand, to ensure you're able to stir them in the wok, they do become sticky! Add fish sauce, soy sauce, oyster sauce, vegetable stock and lime juice into a separate bowl and mix to combine. Pour mixture over the noodles and stir through. Take off heat and transfer to serving bowls. Sprinkle with crushed nuts, coriander  and a wedge of lime.   Hope you absolutely loved this recipe. I'm super excited to see you try it! Love, Leah xxx

SUCH an easy meal to whip up when you have some extra roast chicken left over, or when you're feelin' like noodles!  Serves: 4Ingredients:1 cucumber, halved and sliced 135g rice noodles (dry), cooked according to packet instructions. 10 cherry tomatoes, halved10 mint leaves, shredded 1/4 cup coriander sprigs, chopped roughly 200g rotisserie chicken, shredded 1/2 red chilli, deseeded and finely chopped 10 stuffed green olivesDressing: 1 tbsp sesame oil1 tbsp soy sauce2 tbsp fish sauce2 tbsp lime juiceDirections: Add all ingredients into a large mixing bowl. Mix to combine. You may need to cut the noodles with scissors if they're too difficult to mix with.  Add all ingredients from the "dressing" section into a seperate bowl and mix together well.  Pour dressing over salad and toss to combine. 

This recipe is a little tricky, but considering it comes STRAIGHT from the yiayia archives, you should know it's gonna be so bloody worth it when it all comes together!    Yiayia's Pastitsio Serves: 6 Ingredients:500g lean beef mince250g penne pasta400g can of chopped/crushed tomatoes1/4 cup of red wine1 tbsp tomato paste1 onion, finely diced2 garlic cloves, crushed1 tbsp dried oregano1 tbsp rosemary, finely chopped2 whole cloves 1 tsp all spice1 bay leaf1 cinnamon stick2 tbsp olive oilpinch of saltpinch of pepper Béchamel Sauce:3/4 cup of plain flour3/4 cup of butter750mL of warm milk1 & 1/2 cups of Keflagraviera cheese or parmesan cheese1/4 tsp nutmeg2 eggs   Directions:  Pre-heat oven to 200 degrees Celsius. Pasta: Boil pasta in a pot of salted, boiling water and cook until al dente. After straining the pasta, add the pasta to a separate bowl with the olive oil and leave to cool. Meat Sauce: Add mince to a hot non-stick pan and sauté until excess water evaporates and mince is browned. Add onion, red wine, garlic, oregano, rosemary, cloves, all spice and cook for 5 minutes.  Add tomato paste, bay leaf, cinnamon stick and chopped tomatoes. Reduce heat to low and let the meat simmer for 1 hour.  Add salt and pepper to taste. Béchamel Sauce: Melt butter in a separate sauce pan and add flour and stir for roughly 2 minutes then remove the pan from the heat. Now slowly add milk to the mixture and continue to stir until mixture is smooth and thick. Top with a lid and let the sauce cool for 10 minutes. Add beaten eggs and half of the cheese to the mixture.  Assemble: Oil your casserole dish, layer the bottom of your dish with pasta and cheese.  Cover with meat sauce and then add the béchamel sauce to top. Bake in an oven for 45 minutes, uncovered until golden brown.

YUMM! Are you a vegetarian? or have any veggie friends? This recipe is PERFECT!  Serves: 4 (1 boat each)Ingredients:2 medium eggplants 3 tbsp olive oil1 brown onion, finely diced2 garlic cloves, crushed1 small red chilli, finely sliced1 tsp cumin1 tsp dried oregano1/4 tsp cinnamon1/2 tsp tomato paste400ml can chopped tomato’s Pinch of salt (be generous!) Pinch of pepper (be generous!)2 tbs chopped fresh parsley20g Feta cheese (optional, remove if vegan)  Directions: Preheat oven to 180 degrees celsius. Slice eggplants in half and coat with olive oil. On a lined baking tray, Place into the oven for 20 minutes or until eggplant is almost cooked through. To test this, prick the flesh with a fork or skewer. If they’re soft, it’s ready!  Remove from the oven and let them cool for 5-10 minutes.  Scoop out the flesh of the eggplant making sure the outside of the shell is still intact - keep eggplant flesh aside as you'll need this for later.  Over high heat on a nonstick pan saute olive oil, chilli, onion and garlic until browned.  Add cumin, oregano, cinnamon and reserved eggplant flesh and cook for a further 3 minutes.  Add chopped tomatoes, salt and pepper and mix through thoroughly. When mixture is combined take off heat and set aside. Add the mixture to the eggplant skins and place back onto the lined baking tray. Place into in the oven again for roughly 20 minutes. Sprinkle with fresh parsley and feta. 

These are AMAZING loaded sweet potatoes, topped with delicious chia seeds! This recipe is VEGAN, which is what everyones been asking for! I've teamed up with @thechiaco to bring you this delicious recipe, so you gotttaaa try it! It's super filling and so good for you!Serves 4 Ingredients: 2 Medium sweet potatoes 40g Black Chia seeds (10g per boat!)2 tbsp. chives finely chopped1/2 cup coriander leaves 1 small red onion, diced1 small tomato, diced1/2 avocado, diced 1 400g can chickpeas, rinsed1 lime, juiced salt and pepper to taste2 tbsp. Olive oil  Directions: Preheat oven to 180 degrees celsius.  Wash the sweet potato throughly. Using a fork, poke holes all over.  Place sweet potato onto a lined baking tray and splash 2 tbsp of olive oil all over. Place into the oven for 1 hour, turning them over half way.  In a small mixing bowl, add chia seeds, chives, coriander, red onion, tomato, avocado, chickpeas, chia seeds and mix.  Season with lime, salt and pepper.  Once the sweet potato is cooked through, slice in half. Serve one half per person.  Divide the salsa mixture between the four sweet potatoes.  Eat!   

OMG YOU GUYS! This seriously is the most delicious thing - ever! It's surprisingly light, easy to make and the whole family will love it! My dad (who is a pasta fiend) said that he would prefer eggplant over lasagna sheets - so thats a WIN!  Serves 4Ingredients: 450g ricotta200g frozen spinach, thawed and excess water squeezed out1 onion – finely diced 1 egg2 garlic cloves, crushedPinch of nutmegSalt and pepper½ cup of grated parmesan cheese4 large eggplants, sliced into thin strips lengthways Sauce2 400g cans of crushed tomatoes2 garlic cloves, crushed 1 Tbsp. of dried oregano1 brown onion – dicedHalf a small red chilli – chopped finelyGenerous pinch of Salt and pepperPinch of sugar10 basil leaves Directions: Pre heat oven to 180 degrees. Defrost the spinach in the microwave and squeeze out any excess water. Place ricotta into a separate bowl and add spinach, egg, nutmeg, onion and salt and pepper. Mix thoroughly. In a saucepan sauté the onion, garlic and chilli with a splash of oil until the onion becomes translucent. Pour the tomatoes, and place the oregano, salt, pepper and a pinch of sugar. Leave this to simmer for 10-15 minutes before taking off heat. Slice the eggplants super thin - LENGTHWAYS! Sprinkle a small amount of salt on each eggplant slice. This draws out the bitterness.  On a large baking dish, line with a splash of olive oil and cook each eggplant for 3 minutes on each side or until lightly brown. Ensure that the eggplant is soft before taking it off the heat.  Once the eggplant is cooked, lay flat on a bench and scoop 1 tbsp of the ricotta mixture on one end of the eggplant.  Roll towards the opposite end, once rolled up, place a toothpick in the middle to keep it together.  Repeat with the rest of the eggplant and ricotta mixture. In a large baking dish, place some sauce at the bottom and along the edges so the eggplant does not stick to the bottom. Place the rolled eggplant into the dish and cover with the rest of the sauce. Lastly, sprinkle the parmesan cheese over the top and cover with al foil. Place into the oven for 40 minutes.  Take out and serve with rice or salad!