Recipes | Leah Itsines

Peanut Butter Protein Balls
Peanut Butter Protein Balls
THIS recipe is SOOO good and SOO easy for when you have those 3 O'clock sugar cravings! These keep in the fridge for up 3-4 days, so take them to work and have them as a snack! THEY'RE SO GOOD!   Recipe:2 Scoops of Vanilla Protein1 Cup of flaked oats1 - 2 Tablespoon of cacao powder1/2 Cup of smooth peanut butter1/2 Cup of honey1 Cup of dessicated coconut flakes Method:1. Add all ingredients other than coconut flakes to a bowl and mix until the mixture is combined. Add more honey if too dry. 2. Roll into little balls (however big or small you prefer)3. Pour 1 Cup of coconut flakes onto a plate4. Roll the balls in the coconut flakes until the balls are covered in flakes5. Place the balls in a container and place them in the fridge for 20-30 minutes until coldHOPE YOU LOVE THEM!Love, Leah. X
Chorizo and Prawn Pasta
Chorizo and Prawn Pasta
Is it winter where you are in the world? If so, this is for you! This hearty, warm and tasty pasta dish is a perfect winter warmer :) Ingredients:400g casarecce pasta (Don't have to use this, plain ol' spaghetti is just as good!) 1 medium chorizo, sliced thinly (I like the chilli ones!)400g napoletana sauce (or passata)1 small brown onion, diced2 garlic cloves, crushed 200g small cooked prawns, deveined and tails off10 large basil leaves, torn generous pinch of salt & pepper 2 cups baby spinnach1/2 tsp. chilli flakes (optional)1 cup water 2 tbsp. extra virgin olive oilParmesan to serve Directions: Cook pasta according to packet instructions.In a deep pan, heat olive oil over a high heat. Add onion and garlic to the pan and stir for 2-3 minutes. Add Chorizo and cook for 5 minutes, or until lightly browned. Add Napoletana sauce, water, salt and pepper. Leave to simmer for 5 minutes. Add prawns and spinach and cook for 3-4 minutes. Don't leave for too much longer as you can over cook the prawns and they may become rubbery. Tear basil leaves through and add cooked pasta. Sprinkle with parmesan and serve hot! 
Flatbread with Grilled Stonefruit!
Flatbread with Grilled Stonefruit!
How AMAZING is this?! The quick & easy flat bread recipe that goes with ANYTHING! And this time I chose to grill some incredible Australian summer stone fruit to serve it with! YUUUMM!!    Flatbread with Grilled Stonefruit Makes 1 FlatbreadIngredients: 3 Heaped Tbsp Natural Greek yogurt3 Tbsp Self raising flour (More for dusting)1 Nectarine or Peach 1 handful of fresh rocket/arugula1 Tbsp olive oil1 tsp coconut oil1/2 Tbsp balsamic glaze Pinch of salt Directions:  Add yoghurt, olive oil and self raising flour to a bowl and mix. This might seem like a sticky consistency, but its okay! Dust a bench top with more self-raising flour and kneed the dough until it forms a ball. If It's still sticky, add more flour.  Roll out the dough with a rolling pin until half a centimetre in thickness.  Heat the 1/2 tsp coconut oil on a small pan over medium heat. Once melted, transfer the flat bread over and cook for 2 minutes or until lightly brown and then flip and cook on the other side.  Set bread aside and begin to cut the nectarine/peaches into thick wedges.  On the same pan as the bread, heat the remaining coconut oil and begin to cook the peaches. This will bring out all the sweetness in them!  Cook until lightly brown on each side, be careful not to over cook as they can go super squishy.  It's time to assemble!  Grab the flat bread and place rocket over the top, then top with the cooked fruit and balsamic glaze.    Hope you absolutely love this FRESH recipe! Love, Leah X
Bacon Brussel Sprouts
Bacon Brussel Sprouts
So these may have not been a favourite whist you were growing up, but lets bring them back! Brussel sprouts are super delicious and are a great side for dinner, especially covered in parmesan and bacon!!  Ingredients:20 Brussel Sprouts, halved2 Long Rashes of Bacon, diced1/4 Cup Slivered Almonds2 Tbsp ParmesanSprinkle of Salt and pepper2 Tbsp. Olive oil  Directions: Preheat oven to 180 degrees Celsius. Line baking tray with baking paper. Placed Brussel sprouts, bacon, almonds into a baking tray. Splash some olive oil, salt and pepper over the top of the mix and bake for 20 minutes. Take out of oven and sprinkle with parmesan. Place back into oven for 1-2 minutes and let the cheese melt.
Fish Cakes and Vietnamese salad
Fish Cakes and Vietnamese salad
Im all about fun meal preps, and this is my favourite by far! I love the freshness from the salad, it works perfectly with the fish cakes! I typically serve it cold, but the fishcakes can be heated separately. I also would make the dressing as a whole, and dress each salad every day - to ensure no soggy-ness and a super fresh taste!  Ingredients: Fish Cakes:600g Firm, boneless white fish (ling, snapper, flathead)1 Tbsp. Fresh ginger, grated1 Garlic clove, crushed 1 Tbsp. Red curry paste 1 small red chilli, deseeded and chopped1 small handful of coriander 1 Lime, Juiced2 Spring onion stalks, sliced thinly 1 Tbsp. Fish saucePinch of Salt & Pepper Noodle salad: 100g vermicelli noodles, uncooked2 carrots, sliced thinly2 cups of purple cabbage, shredded1 cucumber, sliced thinly 1/2 red capsicum, sliced thinly 5 mint leaves, roughly chopped5/6 coriander sprigs, roughly chopped  Dressing: 4 tbsp. Sesame oil1 lime, juiced1 small red chilli, deseeded and chopped 2 tbsp. Fish sauce 2 tbsp. Soy sauce  Directions: Ensure to de-bone the fish, you don't want any bones in the fish cakes! In a large blender, add the all the ingredients under "fish cakes" and blend until all combined and its almost like a chunky paste.Cook noodles according to packet instructions. Drain well. Add carrots, cabbage, cucumber, coriander, capsicum and cooked noodles into a large mixing bowl and mix throughly. Taking 2 tbsp of the fish mixture at a time, form small patties.On a large frying pan, splash a small amount of olive oil and cook each patty for 2 minutes on each side, or until completely cooked through. Divide the salad mixture between three containers and add 3-4 fish cakes. Avoid dressing the salad as it can become soggy! Save the dressing until you're about to eat :)  I hope you absolutely love this - It's honestly one of my favourite meals to prep because they last for 3 days in the fridge! If you love this, Please come let me know over on Instagram or Facebook! Love, Leah x 
Fresh Tomato Pasta
Fresh Tomato Pasta
This is one super light, super easy pasta that the family will love! If you're family isn't a fan of anchovies (like me!!), My mum used to blend the capers, anchovies and the cherry tomatoes into a paste so I wouldn't see it!   Fresh tomato Pasta:Ingredients:½ brown onion, diced2 garlic cloves, crushed3 tbsp capers1 ½ cups cherry tomato, halved1 cup olives5/6 anchoviesPinch of Pepper1 handful ParsleyFettucine (to your liking)Parmesan (to your liking)½ fresh red chilli3 tbsp olive oil1 teaspoon salt Directions:Cook onion, garlic, red chili and a teaspoon of salt in a hot pan with 3 tbsp. of olive oil, until onion is translucent.Add capers, anchovies and olives, cook for another 2 minutes.Add cherry tomatoes and parsley until the tomatoes have softened.Add cooked pasta to hot pan and stir through, season with parmesan and 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
Grilled Chicken Meal Prep
Grilled Chicken Meal Prep
This meal prep is super basic and so easy! The Napolitano sauce is such a great addition as it complements the chicken well! If you're feeling fancy, sprinkle a little mozzarella on top and make it like a parmigiana! This meal will do three of my meals. I use 1/4 cup brown rice, 1/3 of the chicken, 1 cup of cooked vegetables and a heaped spoon of the Napolitano sauce in each meal, but as always... change for your own nutritional needs :) Ingredients: 2 medium carrots, peeled 1 broccoli head, chopped into bite size pieces1 large zucchini, washed and sliced thinly1 large red onion, cut into quarters2 chicken breast fillets3/4 cup of Napoletana sauce (see DIY recipe!) 3/4 cup brown rice (cooked) Chicken seasoning:Pinch of salt Pinch of pepper1 tsp dried oregano1/2 tsp smoked Paprika1 Garlic clove, crushed1 tsp olive oil Napolitana Sauce:1 400g cans of crushed tomatoes1 garlic clove, crushed 1 Tbsp. of dried oregano1 brown onion – dicedHalf a small red chilli – chopped finelyGenerous pinch of Salt and pepperPinch of sugar5 fresh basil leaves Directions: Cut excess fat off of chicken breast and season with salt, pepper, garlic, paprika, olive oil and dried oregano. Heat a small pan with a splash of olive oil over medium to high heat.  Cook chicken breast until completely cooked through. Around 10-12 minutes). Cook brown rice according to packet instructions. Heat another small pan over medium heat with a small splash of olive oil and cook the onion, broccoli, zucchini and carrots until cooked to your liking. Season with salt and pepper. If making the Napolitano sauce yourself, start by heating a small splash of olive oil into a small pot.  Add onion, garlic and chilli into the small pot and cook for 2 minutes. Add in the crushed tomatoes and season with salt, pepper, oregano, sugar and fresh basil leaves.  Leave the sauce to simmer for 10 minutes on a low heat.  Slice the cooked chicken breast and seperate into three seperate equal amounts.  Evenly divide the vegetables, brown rice and chicken into three seperate containers. Top each container with a heaped spoonful of napolitana sauce. You may have some sauce left over, so either freeze or save in the fridge for up to a week! 
Vegetable Stirfry
Vegetable Stirfry
This amazing recipe is for all your veggie lovers out there who need something new, OR its for you guys that want to try different veggies but don't know how!  This stir fry is SUPER easy, super quick and is sooooo delicious!  Ingredients: Serves 2;1 Brown onion, Sliced thinly2 Garlic Cloves, Crushed 1 Tbsp Ginger, Grated4 broccoli florets, chopped3 button mushrooms, quartered 1 carrot, sliced thinly1/2 Red capsicum, sliced into thin strips1 cup cauliflower, chopped1 cup cabbage, shredded 125g Vermicelli noodles  1/4 cup of Soy Sauce 2 Tablespoons of Sesame oil (or olive oil if you don't have!) 3 Fresh Coriander springs, chopped finely Directions: In a large wok, add sesame oil and heat on a medium to high heat for 1 minute. Add garlic, ginger, onion and coriander into the wok and fry until the onion becomes translucent. Stir constantly, ensuring the garlic does not burn! Add broccoli, carrot, mushrooms, cauliflower and capsicum into the wok and cook for 10 minutes or until veggies become soft, but still with a slight crunch! Add the cabbage in roughly 5 minutes before your veggies will be done, just enough for it to wilt. Whist this is cooking, cook vermicelli noodles according to packet instructions. Once noodles are ready and veggies are cooked to your liking, drain the noodles and add them to your wok! Stir through the noodles. Add in the soy sauce here and continue to stir and heat through. Leave on the heat, stirring continuously to ensure the noddles really soak up that beautiful flavour! Serve to your drooling housemate/partner who's probably staring at you right now! 
Moroccan Beef Sausage rolls
Moroccan Beef Sausage rolls
Yessssss we're back with sausage rolls!!! These are the best to make for your kids for dinner - such a sneaky way to get extra veggies in! If you're wanting to get more in, try adding some shredded zucchini or spinach! Ingredients600g beef mince2 garlic cloves, crushed 1 Carrot - Finely grated1 tbsp paprika½ teaspoon ground cumin½ teaspoon ground coriander½ teaspoon ground allspice½ teaspoon turmeric powder½ teaspoon cinnamon1/3 cup chopped mint3 sheets frozen puff pastry, thawed2 eggs, beaten1 teaspoon salt1 Tbsp. Sesame seeds Directions Preheat oven to 200 degrees Celsius. Line baking try with baking paper.Place beef, garlic, ground spices, grated carrot, 1 of the eggs and mint into a bowl with sea salt and pepper.Mix well with your hands.Divide the mixture into 3 balls, then roll them into long sausage shapes on a clean work space.Place one portion of filling onto the edge of each pastry sheet and then roll up TIGHTLY to enclose. Turn rolls seam-side down and brush with the beaten egg.Sprinkle sesame seeds over the top on the roll. Cut each roll into smaller pieces (size it up to you!) and place on the lined baking tray.Cook the rolls in the oven for 20 minutes, until puffed and golden. 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!! 
Chicken Teriyaki Skewers
Chicken Teriyaki Skewers
Whooooo loves chicken teriyaki 🙋🏼‍♀️ (me hahaha) But seriously, so many of the store-bought marinades have a crazy high sugar content with weird additives, so we could all do with a simple DIY. This recipe is quick, delicious and not to mention HEALTHY!   Chicken Teriyaki Skewers Ingredients: 2 Chicken breasts1/2 cup of soy sauce2 garlic cloves (crushed)2 TBSP sesame oil2 TBSP organic honey2 TBSP of mirin (sweet rice vinegar)3cm of ginger (grated) Directions: Place ginger, soy sauce, garlic, sesame oil, honey and mirin into a large bowl and mix. Cut excess fat off of chicken breast. Then cut the remaining chicken breast into small cubes. Add the chicken to the bowl of marinade and let it sit for 1-2 hours to marinate. Thread chicken through skewers and repeat until all chicken has been used. Cook chicken on a hot pan until golden. Coat with spring onions and sesame seeds as a topping.
Vegetable Packed Bolognese
Vegetable Packed Bolognese
  This makes at least enough to cover 6 bowls of pasta! Although I don't have 6 people eating, I always like to make more sauce then needed so I can freeze the rest for a quick and easy dinner on a busy night. If you're a parent of some fussy eaters, there is a super easy way to add in veggies - GRATE them! Grating veggies will become super soft and almost un-noticeable in a pasta sauce... try this instead of dicing :)  Ingredients:2 small celery stalks, diced500g organic lean beef mince (uncooked)1 zucchini, diced5 small button mushrooms, chopped finely1 small carrot, diced1 medium brown onion, diced2 garlic cloves, crushed1-2 cups of baby spinach2 tablespoons olive oil500ml of Pasatta sauce400ml beef stock2 bay leavesPinch of saltPinch of pepper1/2 tbsp of dried oregano  Directions: On a large hot non stick pan, heat olive oil. Add onion, garlic and chilli and cook for 1-2 minutes or until onions begin to brown. Add in lean beef mince. Using a spatula, seperate the mince into small pieces and cook until browned.  Add mushroom, carrot, zucchini and celery and cook for 10 minutes, or until the vegetables soften. Add Passata sauce, bay leaves, spinach, salt, pepper, dried oregano and beef stock to the mix and stir through. Taste here! If you need more salt, add it!  Let sauce mixture simmer for 30 minutes over low heat. Add to pasta and top with parmesan. 
Honey Salmon Meal Prep
Honey Salmon Meal Prep
Meal Prep is one of my favourite things to do, because I love being creative and trying new things! This meal prep, I made with salmon! This will do 3 meals - but of course, alter to fit your own nutritional needs! This is something that I would prep for a super easy & quick dinner! In each meal I put 1/4 cup cooked quinoa, 1 cup of veggies, 1 salmon fillet and a squeeze of lemon in each.  Ingredients:3 Salmon fillets, skin off Honey Salmon Dressing: 2 garlic cloves, crushed1 tbsp fresh ginger, grated1 small fresh red chilli, deseeded2 tablspoons soy sauce1 tablespoon sesame oil1 spring onion stalk, finely sliced2 tablespoons organic honey1 lime, juiced  Roast Veggies: 1 cup of pumpkin, raw, chopped into bite size pieces1 cup of broccoli florets1 zucchini, sliced thinly6 cherry tomatoes, whole1 red onion, cut into quarters1 fennel, cut into quarters1 capsicum, sliced into thin long strips6 button mushrooms, halved1 large garlic clove, sliced1 tablespoon olive oilPinch of saltPinch of pepperPinch of dried oregano 1/2 cup of quinoa, uncooked  Directions: Cook quinoa according to packet instructions (typically if you're using 1 cup of quinoa, cook in 1 1/2 cups of water). Pre-heat oven to 180 degrees celcius. Add all vegetables to a lined baking tray and coat with salt, pepper, oregano and olive oil and bake for 20 minutes in the oven. Add garlic, ginger, chilli, soy sauce, sesame oil, spring onion, honey and lime juice to a separate bowl and mix through and set aside. Remove vegetables from the oven and add salmon to the baking tray and using a sharp knife, score the salmon fillet.  Using the honey dressing, pour over the salmon fillets and place tray back in the oven for a further 15-20 minutes or until salmon is cooked to your liking. Take  tray out of the oven and divide ingredients evenly into 3 meal prep containers.