Recipes | Leah Itsines

Homemade burger patties
Homemade burger patties
No need to go out for burgers when you can make amazingly delicious ones in the comfort of your own home! These can be used as meatballs so no need to flatten if you'd like meatballs! Ingredients:500g beef mince1 small carrot, finely grated (1/3 cup)1 zucchini, finely grated (1/2 cup)2 tbsp parsley, finely chopped1/4 cup onion, finely chopped1/2 cup cheddar cheese, finely grated1 tsp cracked pepper1 tsp salt1 garlic clove, finely grated1 egg1 tsp dried rosemary Directions: Place all ingredients into a bowl and mix together thoroughly. Using a small handful of the mixture, roll into a ball and then flatten into a patty. On a non stick pan, heat a small splash of olive oil over medium to high heat.  Cook each patty on each side for 3 minutes, or until cooked to your liking.  Serve as a patty in a burger, or with some rice and salad! 
Curried Lamb Cutlets
Curried Lamb Cutlets
Sick of eating boring meat? These lamb cutlets are so delicious and tasty for dinner! Serve with a large salad and some yummy rice! Ingredients:6 lamb cutlets1 tbsp yellow curry paste1 tbsp tomato paste1/4 tsp fresh rosemary1 tbsp lime juice1 tsp mint, choppedSmall pinch of saltSmall pinch of pepper  Directions: Add curry paste, tomato paste, rosemary, lime juice and mint into a bowl and mix thoroughly. Add salt and pepper.  Coat lamb cutlets with dressing and let marinate in the fridge for 20 minutes. Heat a pan over high heat. Cook for 3-5 minutes each side and cook until your liking.
Beef tacos
Beef tacos
This recipe is super easy, super family friendly and can feed a crowd.  Makes 3 TacosIngredients:300g Beef Mince1 1/2 Tablespoons Taco spice1 Avocado, sliced thinly1 Cup of red cabbage, thinly sliced1 Lime, juiced2 Tablespoons fresh Jalapeno - sliced 2 Tablespoons Sour Cream2 Tomatoes, diced1/4 Iceberg Lettuce, sliced thinlyHandful Mozzarella cheese (per taco)1/2 Long mild Chilli, thinly sliced2 Tablespoons Sour Cream1 Tablespoon Olive OilDirections: Add 300g Mince Meat to a pan and cook with olive oil over medium heat until mince is brown and cooked through, around 10 minutes. Add taco seasoning to the mince and continue to cook for 1-2 minutes. Heat tortillas on a clean pan for 1 minute on each side, until warm. Layer tortillas with mince, lettuce, jalapeños, tomatoes, avocado, purple cabbage and top with sour cream, mozzarella cheese, lime juice and chilli for taste. Hope you absolutely love this recipe! If you do make it, Please come and show me over on Instagram or Facebook! Love Leah x
Chicken Dumplings
Chicken Dumplings
This recipe makes BULK dumplings! I made around 50 with the ingredients, so if you're making for a family this recipe is perfect, but you can always half the ingredients to make less. Ingredients:3 spring onions, finely chopped2 garlic cloves, crushed1 tbsp fresh ginger, grated2 cups Chinese cabbage, finely chopped1/2 long red chilli, finely chopped2 tbsp sesame oil2 tbsp soy sauce500g chicken mince50 x dumpling wrappersDirections: Heat a non stick pan over high heat. Add sesame oil and heat for 30 seconds. Add garlic, spring onions, ginger, chilli and Chinese cabbage into the pan and cook for 5-7 minutes or until the cabbage is completely wilted and cooked through. Add soy sauce to the pan and stir through.  Take mixture out of the pan and leave to cool down.  Combine cabbage mixture with the chicken mince and begin filling the dumpling wrappers!  Place around 1 tbsp of filling into the middle of the dumpling wrapper. Dip your finger in a bowl of water and run it around the edge of the dumpling, this helps it close easily! Fold the dumpling in half. Pinch the wrapper together in the middle.  Use your opposite thumps to fold a tiny pleat on either side of the dumpling, then press down firmly to seal it closed. If they're not closing, you may need a little touch of water.  Repeat with all of the mixture. Using a steamer, steam the dumplings for 20 minutes. Serve with Soy or chilli sauce! 
Healthy ANZAC Biscuits
Healthy ANZAC Biscuits
Is they're anything more Aussie than a ANZAC Biscuit? Besides vegemite, I don't think so! For those of you who don't know, ANZAC Biscuits as commonly associated with ANZAC Day (25th April), which is a time to remember the contribution of all Australians and New Zealanders, who have served and died in all wars and conflicts. During World War I, ANZAC Biscuits were sent to soldiers abroad as the ingredients do not spoil easily and, as a result, it's become a favourite treat for Aussies and New Zealanders! The thing is...it can be really hard to find ANZAC biscuits that aren't loaded with sugar or crazy amounts of butter (although...they do taste amazing!). So in this recipe, I've really tried cut down on the unnecessary stuff and create a healthy version that still tastes just as amazing as the original recipe. This way you can still enjoy your favourite ANZAC treat without the sugar comma! Plus, did I mention I mention that this recipe is quick, easy, gluten free and most importantly, super chewy? Just like a good ANZAC Biscuit should be. Makes: 8-10 Prep Time: 10 Minutes Cook Time:  15 Minutes Ingredients: 1 1/2 cups of rolled oats 1/2 cup desiccated coconut 1/2 cup walnuts, crushed 1 tsp. vanilla essence 1/4 tsp baking powder 1/3 cup rice malt syrup (or honey!)2 tbsp. coconut oil, melted1 tbsp. butter, melted  Directions:  Preheat oven to 180 degrees celsius.  Add all ingredients into a bowl and mix throughly. The ingredients may seem a little dry or falling apart, but the more you work the oats, the firmer they become. Shape mixture into a ball and place onto a lined tray. flatten the mixture, pushing it together (incase it's looking like its coming apart) Place into the oven for 15 minutes or until golden brown. 
Mediterranean Salmon
Mediterranean Salmon
This is an incredible recipe that ticks ALL the boxes!Serves 1 Ingredients: 1 Salmon Fillet 1/4 Red onion - finely diced1 Clove of garlic - Cut into Slivers1 Tbsp Olive Oil 1 Tbsp. Parsley - Chopped1 Tbsp.  Coriander - Chopped4 Cherry tomatoes 1/2 a lemon -  Juiced Sprinkle of Salt and Pepper Directions: Preheat oven to 180 degrees celsius.Add all ingredients into a bowl except the lemon and  leave to marinate for 1 hour before cooking. Onto a tray, Line it with al foil or baking paper and pour contents of the bowl into the middle. Pour over lemon juice. Wrap up the fish tightly so no air escapes! Bake for 20 minutes (or until cooked to your liking!) and EAT! Hope you LOVE it!  Love, Leah x
Light Potato Salad
Light Potato Salad
Sooooooo, are you SO over those potato salads that are DROWNED in thick cream sauces? (well i mean, you can never be OVER an amazing salad like that haha!) WELL, if you are, I have something SO EAAAASSSYY and so so YUM! Super good for all those lactose intolerant people out there! (holllaaa!!) RECIPE:6 Large white Potatoes1/2 Red Onion, finely diced 1/2 Parsley Bunch, roughly chopped1/2 Large red capsicum, finely diced 2 Tbsp White vinegar1 Tbsp Olive OilSprinkle of salt(dressing is to TASTE so if you want more vinegar or salt, add some more!!) DIRECTIONS: Peel potatoes and cut into small cubesAdd the potatoes into a saucepan in COLD water, and boil for 30 minutes or until soft (be sure to check regularly, you don't want to over cook them!).Place potatoes into a bowl and add capsicum, parsley and onion.Add olive oil, vinegar and salt.EAT!
Guacamole
Guacamole
 Oh myyyyy...this guac is SO EXTRA!....not the expensive kind....but the extra-instagramworthy-kind. Its full of delicious stuff that takes it to a new level!  Ingredients:2 Avocados, mashed½ red onion, diced1 teaspoon lemon juice½ a medium sized tomato, diced2 tbsp. fresh coriander, finely chopped 1 garlic clove, gratedPinch of SaltPinch of pepper  Directions: Mash avocado in a bowl. Add all remaining ingredients to the bowl and mix thoroughly.
Spinach and Basil Pesto
Spinach and Basil Pesto
This recipe is super easy to make. Pesto is super versatile and can last in the fridge for weeks at a time. Super tasty and best paired with almost anything, this Spinach and Basil Pesto dish is one of my favourite sides/toppings. Ingredients: 3 cups of baby spinach 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 pepper Directions: Add all ingredients 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.  
5 Vegetable Pasta
5 Vegetable Pasta
This pasta is packed with vegetables and is a great way to get some of those extra veggies into your day! It's a perfect pasta to serve for the family becuase its creamy, but also super light!  Serves FourIngredients:100g sun dried tomatoes - sliced thinly6 button mushrooms - sliced thinly1 brown onion -  diced10 thin broccolini stalks - sliced into 3cm pieces6 asparagus spears - sliced into 3cm pieces2 garlic cloves - Crushed1 Fresh red chilli - Deseeded and dicedSalt & pepper to taste2 tbsp olive oil1 1/2 cups of veggie stock275mL of zymill cream1/3 cup parmesan cheese3 large basil leaves1 cup baby spinachPappardelle pasta (enough for four people) Directions: Boil water in a large pot with a sprinkle of salt. Once it comes to a boil, place pasta inside and cook it until its al dente (almost fully cooked!) Working quickly whilst the pasta is cooking, on a hot pan splash some olive oil and add the onion, garlic and chilli for two minutes. Add mushrooms, sun dried tomatoes, asparagus and broccoli, cook for a further two minutes.  Add vegetable stock, cream, parmesan to the pan and heat. Add salt and pepper to taste. Add in spinach leaves and leave to wilt. Simmer the pasta sauce for 5 minutes or until it starts to thicken. Add al dente pasta to the pan and heat through. Let the pasta soak up the delicious juices! Serve with some fresh basil, more parmesan and some cracked pepper! Hope you LOVED this! IF you did, let me know! Share a snap on Instagram or Facebook and tag @leahitsines OR Tag me IN the photo! I cant wait to see!! Love, Leah X
Bocconcini Bruschetta
Bocconcini Bruschetta
The perfect recipe that'll bring out your inner Italian chef out. I mean who doesn't love a bruschetta, perfect for breakfast or a snack...This is one you won't regret trying! Bruschetta w bocconcini (serves 2)Ingredients: Two Pieces Of Dark Or Light Rye Bread3 Small Ripe Tomatoes – Chopped Into Small Pieces2 Small Garlic Cloves – Crushed 1/2 small brown onion, diced 6 Basil Leaves – Chopped Into Small SlicesSalt & Pepper6 Small bocconcini balls – Halved 1 tablespoon of Olive Oil Directions: Preheat the grill to 180 degrees celsius. Place bread onto a lined baking tray and toast only one side of the bread untillightly toasted.Place 3⁄4 of the crushed garlic and oil into a small bowl and mix. Using a pizza brush, brush over the untoasted side of the bread. Place into the oven again and toast until lightly brown.Place tomato’s, 1⁄4 of crushed garlic, chopped basil and salt and pepper into a small bowl. Once the bread is lightly toasted on both sides, using a large spoon, evenly place the tomato mixture on top of the bread and place back into the oven to warm. Continue to check on it every couple of minutes, as it can easily to burn.Place the bocconcini balls on top of the tomato mixture at the last minute and leave in the oven for 1 minute.Take out and serve hot! 
Pesto Salmon
Pesto Salmon
This pesto salmon is the beeessst!  Such an easy one tray dinner. The pesto can be made in advance and kept in the fridge for more amazingness (helllooo salad dressing!!) for up to 3 weeks. Store in an air tight container and in the fridge.  Serves tworecipe :2 salmon fillets2 carrots, sliced 1 bell pepper, sliced into strips2 handfuls of string beans, tips and tails cut1 red onion, quatered2 garlic cloves, sliced thinly 1 asparagus bunch, bottoms cut  Pesto:3 cups baby spinach1/3 cup parmesan2/3 cup of light olive oil2/3 cup slivered almondssalt and pepper1/2 small lemon juice1 garlic clove Directions:Pre-heat oven to 180 degrees celsius. Add all ingredients under "pesto" into a food processor and blend. I like it a little chunky - but its up to you for consistency! Place all vegetables onto a lined baking tray. Sprinkle the garlic over top with some salt, pepper and olive oil. Place into oven for 15 minutes.Take out and place salmon on the same try, spoon pesto mixture on top of salmon and bake in the oven uncovered for a further 15 minutes. Eat! Serve with rice or salad!