Recipes | Leah Itsines

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 

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

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! 

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! 

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!! 

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.

  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. 

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.          

This treat is something my mother used to make ALL the time at special occasions - and everyone LOVED IT! I mean, whats not to love about peanut butter and chocolate together?!  Ingredients:200g Fried Noodles2 Tbsp. crunchy peanut butter400g milk or dark chocolate2 tbsp desiccated coconutDirections:Microwave chocolate, coconut and peanut butter for 60 seconds, or until melted. Mix well until paste is smooth. Add noodles into the chocolate and coat them well.Using heaped teaspoons, spoon the mixture onto grease-proof paper, or into individual paper cases.Place in the refrigerator for around 1 hour or until until set. The spiders can be kept in the fridge for up to 2 weeks!  Hope you LOVE this recipe! If you do, come over on Instagram and let me know!  Love, Leah x 

These sausage rolls are so easy - they'd make a great party nibble idea because everybody will LOVE them! Mushrooms are super super good for your health - they're absolutely packed full of nutritious vitamins and minerals, so they REALLY pack a punch! For this summer sausage roll recipe, I used yummy button mushrooms and mixed it through with delicious pumpkin (to give a little sweetness) and yummy spices that really bring out the flavour.  Makes: 20 rollsCook time: 30 minutesIngredients:1kg pumpkin, skin removed and chopped into bite sized pieces350g White button mushrooms, sliced thinly4 Puff pastry sheets, defrosted1 brown onion, finely diced2 garlic cloves, crushed1 Tablespoon of rosemary, chopped roughly1 egg, whisked (for basting)2 tablespoons of olive oil1 Tablespoon of sesame seeds½ teaspoon of ground coriander½ teaspoon of ground cumin½ teaspoon of ground turmeric½ teaspoon garlic salt¼ teaspoon of chilli flakes½ teaspoon of paprika  Directions:Preheat oven to 180 degrees Celsius.On a lined baking tray, add chopped pumpkin and cover with olive oil, rosemary and a pinch of salt and pepper.Leave to roast in the oven for 40 minutes or until soft. *Don’t steam – It gives a very different taste.In a large nonstick pan, use a small amount of olive oil and heat on a high heat. Add mushrooms, onion andgarlic into the pan and cook for 10-12 minutes or until they have softened and onion is cooked through.In a small bowl, Add all spices together and mix.Once pumpkin is ready, add it to a large mixing bowl.Mash pumpkin until smooth.Add mushrooms mixture and the spices.Mix thoroughly. Using one puff pastry sheet at a time, spoon some of the pumpkin mixture to one end of the pastry sheet andshape into a sausage-like roll.Grabbing the end of the puff pastry, roll forwards wrapping tightly, moving towards the opposite end.Always face the seam side down on the sausage rolls, as they can puff up and un-do in the oven!Repeat this with all pastry sheets and the pumpkin mixture.Once all done, cut the rolls using a super sharp knife into small 3-5cm rolls.Place all the rolls onto a lined baking tray. Using a basting brush, brush the egg over the top of each roll.Sprinkle the sesame seeds over the top and place into the oven for 25-35 minutes or until lightly golden brown.Serve while hot with some tomato sauce!

These banana protein pancakes are soooo good for breakfast and are my favourite thing to cook when I have a little bit of extra time in the mornings. What's even better is that they are 3 ingredient pancakes, making life just that little bit easier!Bananas are a great source of vitamins such as potassium and vitamin C. There are MANY benefits to bananas - and they are my absolute favourite addition to any breakfast.    Banana Protein Pancakes Makes: 6 PancakesIngredients: Pancakes:4 Ripe Bananas2 Scoops Vanilla Protein2 Eggs1 Teaspoon Cinnamon (optional)1 Punnet Blueberries (optional)1 Punnet Rasberries (optional) Topping:2 Tablespoons Coconut Yoghurt1 Tablespoon Natural HoneyDirections: In large bowl, mash 4 ripe bananas together Add Protein Powder, Eggs, Cinnamon to the bowl and mix together Add a handful of blueberries, raspberries to the mix and mix together (if you choose too!) Place on a hot pan and cook until golden Add Coconut Yoghurt, honey and the remaining blueberries, raspberries on top of the pancake

FIFTEEN MINUTE MEALS are the BEST kind of meals! They take little time and little effort, especially when you've just got home from a long day of work. These prawns have that incredible Thai inspired flavour with the delicious coconut milk - I'm in LOVE!  Ingredients: 300g raw green prawns1 400g Can of coconut cream1/4 cup Parsley, chopped4 garlic cloves, crushed1/2 a medium sized broccoli, cut into florrets10 snow peas, chopped into halves4 white button mushrooms, quartered1/2 fresh long red chilli, deseeded and chopped1/2 teaspoon salt1/2 teaspoon cracked pepper2 tablespoons of olive oilBasmati Rice to serve 4Directions: Cook rice according to packet instructions. In a large frying pan (or small pot), heat olive oil on a medium to high heat for 1 minute. Add chilli and garlic into the frying pan and fry for 2 minutes. Add the prawns into the pan and cook for 4 minutes or until almost cooked through (they will turn an orange colour!)Add coconut cream into the pan and bring to a simmer. Add broccoli, mushrooms and snow peas into the pan and leave for 2 minutes (you don't need these to cook for long!)Add salt, pepper to taste here (generous pinches!!) and add parsley. Read to serve! Add on top of rice, or more veggies!  Hope you absolutely loved this recipe! If you do, leave me a comment below or come and show me on Instagram! Cant wait to see your incredible creations.  Love, Leah x