Recipes | Leah Itsines

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!

Hey guys, this is my favourite late night snack at the moment. It's super filling and it's super delicious too. Perfect for something small when you're still feeling a little hungry after dinner. Give it a try!   3 tablespoons greek yoghurt1/2 scoop chocolate protein powder (15g)1/2 cup of berries 1 teaspoon of honey (if you want to make it sweeter) Directions: Add greek yoghurt and protein powder to a bowl and mix thoroughly with a fork to ensure texture becomes smooth. Top with berries and a little bit of honey if you want to make it a little sweeter.

Need that meal prep for your morning breakfast? Try this! It's so delicious and a super easy way to save time in the morning.Ingredients: - 2 scoops of chocolate protein powder (60g)- 2 bananas- 3 cups almond milk- 1 1/2 cups of oats- 2 tbsp. desiccated coconut - Handful of berries (raspberries, blueberries or strawberries!) Directions: Add 1/2 cup of oats to 3 containers. Add banana, almond milk, protein powder to a blender and blend until mixture is smooth and runny. Divide mixture evenly throughout 3 containers (roughly 1 1/4 cups in each) Give it a good mix! Make sure the oats and the smoothie are mixed well Sprinkle coconut evenly over the containers.  Place in the fridge overnight. Top with berries in the morning.  Enjoy for breakfast!

These are amazing for a BBQ as a little entree or a seafood option. They don't have to be made on skewers, they taste amazing marinated, cooked and in a salad too! INGREDIENTS: 8 - 10 bamboo skewers - Soaked in water for 1 hour 500g Raw Prawns - descaled (tails on!) and de-veined 1 Long Red chilli - Finely diced 2 Tbsp. Parsley - Finely Chopped 3 Garlic Cloves - crushedSprinkle of Salt and Pepper1/2 Lemon - Juiced 2 Tbsp. Olive oil DIRECTIONS: In a large mixing bowl, add prawns, chilli, parsley, garlic, salt, pepper and 1 Tbsp of olive oil and mix throughly. Thread though 3-5 prawns on each bamboo stick and repeat until all ingredients have been usedOn a BBQ or a large skillet, splash the remanding olive oil and cook until prawns are cooked though. Just as you take them off the heat, squeeze some lemon over the top and SERVE! Thank you to the legends at burnside for providing these ingredients for me! Hope you LOVE this recipe! Love, Leah x

YESSSS!! This cannelloni is such a delicious meal...and EASY AS! I've separated the cannelloni and the sauce.. so trust me, it's not gonna be as daunting as it looks! It's super simple, easy and the whole fam will absolutely adore you for it.     Spinach & Ricotta Cannelloni Cannelloni500g ricotta250g frozen spinach, thawed and excess water squeezed out1 onion – diced1 egg1 garlic clove, crushedPinch of nutmegSalt and pepper½ cup of grated parmesan cheese1 packed of lasagne sheets (375g)Sauce2 400g cans of crushed tomatoes2 garlic clove1 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 is 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. Cut the lasagna sheets in half and place them into boiling water for 1 minute or until soft place the sheet on a cutting board and place ricotta mixture along the top edge and roll until you have filled the entire sheet of lasagna. Repeat and continue until mixture is used. In a large baking dish, place some sauce at the bottom and along the edges so the cannelloni doesn’t stick to the bottom. Place the cannelloni into the dish and cover with the rest of the sauce. Lastly, sprinkle the parmesan cheese over the top and cover with al foil. Bake for 45 minutes on 180 degrees.   Hope you love love love this! Please come share it with me if you do make it! #leahitsines or @leahitsines on instagram so I can see! Love Leah x

 Just incase you're looking for the most delicious garlic bread recipe ever.. here you go! Perfect as a side with a nice warm meal or even a snack. This recipe sure won't disappoint!  Ingredients: 1 long baguette 60g butter 2 garlic cloves, grated 1 tablespoon parsley leaves, finely chopped pinch of salt pinch of cracked pepper  Directions: Preheat the oven to 200 degrees Celsius fan-forced. Cut the baguette into thick slices without cutting them all the way through. In a separate bowl combine butter, garlic and parsley. Season with a pinch of salt and pepper. Butter both sides of each slice of bread and then wrap the bread in alfoil. Bake for 10-15 minutes or until bread is crisp and butter is melted.

Need something super easy to eat on the way to work or got kids that would like to pick their own ingredients? (I was so one of those kids haha!) Try these egg muffins! Super easy to make and will last for up to three days in the fridge.    Egg Breakfast Muffins Makes 6  Ingredients:2 spring onions, thinly sliced½ zucchini, grated (excess water squeezed out)½ red capsicum4 button mushrooms, thinly sliced3 asparagus stalks, sliced into 2cm pieces1/2 brown onion, finely diced6 large eggs, whiskedpinch of saltpinch of pepper  Directions: Preheat oven to 180 degrees celsius Pour your eggs into a large bowl and whisk until mixture becomes bubbly and fluffy. Using a chucks cloth squeeze out excess water of grated zucchini. Spray a muffin tray with olive oil to ensure mixture doesn’t stick. Add zucchini, capsicum, onion, mushrooms, Asparagus, spring onion to a muffin tray in which ever flavour combos you want (or all in!)  Evenly spread the eggy mixture of the top of the ingredients.  Sprinkle salt and pepper. Using a fork, mix the ingredients around in each so the ingredients are evenly spread.  Bake for 20 mins or until nice and golden.  Ps...They will rise and look like egg monsters, but don't worry...they go down haha!  Hope this saves you a little more time in the morning for that all important beauty sleep, or that one more alarm snooze that we should all stop pressing haha! If you make this recipe and LOVE it, please let me know!  Love, Leah x 

Isn't this PERFECT for your Sunday baking day? These eggs are super delicious and EXTRA filling! If you have a little time in the mornings, these are absolutley perfect.  Chickpea Baked Eggs Ingredients: 100g canned chickpeas 400g can of Crushed tomatoes1 garlic clove - crushed1/2 onion, diced1/2 tsp oregano1/2 tsp chilli flakes(more if you like it extra hot!)Pinch of saltPinch of pepper2 eggsSprinkle of ParmesanFresh basil (for sprinkling) Directions:Preheat oven to 180 degrees celsiusIn a small pot, with 1 Tbsp. of olive oil, cook onion and garlic for two minutes.Add chickpeas and heat through. Add tomatoes, salt, pepper and chilli flakes and leave to simmer for 10 minutes. In a small oven save container, scoop two spoonfuls of the sauce on the bottom (to ensure the eggs don't stick!)Crack both eggs into the container and cover with the sauce. Make sure to get plenty of beans into your bowl! Sprinkle parmesan over the top and bake in the oven for 10-12 minutes (for runny eggs) or longer until your desired consistency!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!! Leah x

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

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! 

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

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.