Recipes | Leah Itsines

This lemon and herb chicken is super delicious and perfect for an easy, light dinner.. and you won't believe the taste!! Just TRY and convince me otherwise 👀   Chicken with Lemon & Herb Butter Serves 2 (one breast each) Ingredients: 2 chicken breasts 10 asparagus spears, with bottoms cut off 2 tbsp butter 3 tbsp. olive oil  1/2 brown onion, sliced thinly  4 garlic cloves, crushed 2 tbsp fresh parsley, chopped 1 red chilli, deseeded and finely chopped 1 tsp turmeric powder 1 tbsp lemon juice 2 tbsp lemon rind pinch of salt pinch of pepper Rice to serve Directions: In a large mixing bowl add lemon rind, garlic, chilli, parsley, turmeric, butter, salt and pepper and 2 tbsp olive oil. Mix well.  Add chicken to the mixture and coat well. Leave in the fridge to marinate for 1-2 hours.  On a large pan, splash 1 tbsp. olive oil and heat over medium heat.  Add asparagus and onion to the pan. Sprinkle salt and pepper and cook for 5-6 minutes or until asparagus has softened and onion is translucent.  Take asparagus out of the pan and place 1 tbsp of butter into the pan.  Cook chicken breast for 6-7 minutes on each side, or until completely cooked though (make sure to cut open to check!)  Leave to rest for 2-3 minutes before cutting.  Serve with rice & asparagus.     

You want to know what my favourite thing to do is? Adding a little extra jazz to a usually-mundane veggie. These baked honey sesame carrots are so simple, but so bloody delicious! You seriously won't believe the taste!!   Baked Honey Sesame Carrots Ingredients: 600g carrots, peeled 2 tbsp olive oil 2 tsp fennel seeds2 tbsp honey1 tbsp balsamic vinegar 1 tbsp fresh parsley, chopped 1 tsp sesame seeds  Directions:  Pre-heat oven to 180 degrees Celsius.  Add all ingredients into a large mixing bowl, except the carrots and sesame seeds. Combine mixture well. Place carrots onto a lined baking tray and pour mixture over.  Add into the oven for 30 minutes. At the half way point, turn over. Remove from oven and sprinkle sesame seeds.  EAT!  

There's nothing better then a side dish that has a speedy 2-minute-assembly and then straight into the oven it goes!    Roasted Tomato & Bocconcini Salad Serves 6 as a side dishIngredients:2 tablespoons of extra virgin olive oil1 garlic clove, crushed600g cherry tomatoes3-5 bocconcini large balls, drained and sliced1/4 cup small basil leaves1 tablespoon balsamic vinegarA pinch saltA pinch pepper   Directions: Preheat oven to 200 degrees Celsius.  Combine the extra virgin olive oil, garlic and salt and pepper in a large bowl. Add tomatoes and toss to coat. Add tomatoes onto a lined baking tray and roast in the oven for 10 minutes until tomato skins start to split. Leave longer if they're not yet beginning to soften.  Arrange the mozzarella onto a plater, then top with tomatoes and any juices from the tray. Scatter over the basil leaves.  Sprinkle the balsamic and squeeze with a bit of lemon for extra flavour!

I absolutely love cauliflower, especially as a side for dinner. But sometimes I feel like something that's a little on the crispy side.. you know? So that's where I sub a recipe like this in! I absolutely LOVE crispy veggies and this crispy roasted cauliflower is absolutely delicious!    Crispy Roasted Cauliflower w/ Garlic Aioli Ingredients: 1 whole cauliflower head, cut into florrets 2 tbsp olive oil 2 tsp nutritional yeast 1/2 tsp paprika Pinch of salt and pepper 2 tbsp breadcrumbs (panko if you have!)  Garlic Aioli: 4 tbsp fat free mayonnaise (this is typically vegan, but check!) or Vegonaise 1 garlic clove, crushed 1 tsp vinegar pinch of salt and pepper  Directions:  Pre-heat oven to 180 degrees Celsius Add all ingredients into a bowl and mix well.  Pour mixture onto a lined baking tray and bake in the oven for 30 minutes. At the half way mark, give them a good mix around to make sure they're all getting baked!  In a small bowl, add mayonnaise, garlic clove, vinegar and a pinch of salt and pepper and mix well.  Serve with the crispy cauliflower! 

These are so simple to make on a busy night.. you just throw everything on an oven tray and let your oven do most of the work for you.. but what's even better, is that it's a bloody crowd pleaser! The ability to please even the fussiest of eaters is an art form I tell you what haha and these crispy potatoes definitely hit the nail on the head!   Garlic & Parmesan Potatoes Serves 4-6Ingredients:  15 white baby potatoes, washed (skin on!)2 garlic cloves, diced 2-3 tbsp. parmesan cheese or mozzarella 1 tbsp. fresh parsley, chopped Salt and pepper, generous pinch2-3 tbsp extra virgin olive oil. 1/4 lemon, juiced   Directions:  In a deep pot of water, boil potatoes with skin on for 15 minutes or until beginning to soften.  Pre-heat oven to 180 degrees Celsius.  Line a baking tray and once potatoes have softened, place them on the tray.  Grab a fork and mash the potatoes lightly, pressing down firmly in the middle to break through. (Only press once per potato, we want chunky pieces, not mash!)  Sprinkle garlic, olive oil, salt, parsley, pepper and parmesan over the top and massage into the potatoes to ensure coated all over.  Place into the oven for 20 minutes until lightly golden.  Squeeze with lemon juice and serve! 

Not a fan of alcohol but still want to get into the New Years fun? Ooohh man, I got you with this NYE mocktail recipe! This is my (delicious) banana sorbet mocktail! It's sweet, icy and really easy to make! It's also super versatile so you can change the flavours simply by changing the sorbet flavour. Watermelon, lemon, passionfruit... anything!   Makes: 4 mocktails  Ingredients: 500ml Banana sorbet 200ml lemonade 1/4 cup apricot nectar1/2 lime, juiced 1/4 lime, wedges 2-3 tbsp sugar 10 raspberries, fresh  Directions:  In a blender, add banana sorbet, lemonade, apricot nectar and 1/2 the lime, juiced. Blend until combined.  Sprinkle sugar onto a plate or a board. Using the lime wedges, push the lime flesh around the rim of the mocktail glass. Place the rim into the sugar and spin around, allowing the sugar to stick to the glass.  Pour the sorbet mixture into the glasses and top with the strawberries and a lime wedge.  Serve straight away!  

OKAY, SO YOU GUYS KNOW THIS IS MY DREAM 🤣 I’ve (finally) teamed up with @phillips to showcase my beautiful, shiny, perfect new cooking appliance, the Philips Airfryer XXL with Smart Sensing Technology  You guys know my airfryer antics, I have come to realise that not all airfryers are the same and this new one has got me ALL EXCITED!! It literally has a feature that cooks your food to perfection so all you need to do is press a button & its DONEEE!!!   I originally got my airfryer because I wanted to use less oil when cooking (I.e. less incidental fat into my meals) because my inner Greek comes out pouring like it’s nothin!! And it has not only worked a treat, but basically replaced my oven 🤣🤷🏼‍♀️ If this airfryer isn’t on your Christmas list.... YOU GOTTA GET ON IT!    A few common questions:  ✅ I have the XXL and would recommend always going the bigger size (even if you cook for 1-2!)  ✅ Its easy to clean, I put everything in the dishwasher  ✅ You use SOME oil, but it cuts out 90% of the need  ✅ Yes you can absolutely bake in there! Brownies, cupcakes... it’s all possible  Serves: 1Cook Time: ~12-15 minutesIngredients:1 salmon fillet1 fresh spring onion – finely sliced1 fresh chilli – deseeded and finely chopped1-2 garlic cloves – crushed or sliced 2cm ginger, grated 3-4 fresh coriander or mint sprigs, roughly chopped 2 Tbsp. Soy sauce1 Tbsp. Organic honey 1 Tsp sesame seedsTo serve: Cooked brown rice and some asian greens (optional)Directions:1. To a mixing bowl, add the fresh salmon, spring onion, chilli, garlic, ginger, coriander, soy sauce, honey and sesame seeds. Mix well and coat thoroughly. Leave to marinate for 30 minutes to an hour.2. On a sheet of baking paper, wrap the salmon up into a parcel and use a toothpick too close. Place the parcel inside your Smart Sense Airfryer and turn the dial to the Fish setting. Press the start button and allow the machine to judge the perfect cook time. If you are not using a Smart Sense Machine, use the fish setting ad turn to 180 degrees celsius for 12-15 minutes, depending on your liking. 3. Once cooked, serve with rice and some stir fried asian greens.  Hope you Love this recipe! Love, Leah x 

We are at Day 7 of this special Christmas series.. and today I wanted to give you a quick & easy recipe that ANYONE can whip up in minutes!! What I love most about these is that they're perfect for those times when you have 20 different things to prepare for Christmas day, and the LAST thing you want to worry about is some intricate dessert! Sometimes you just want something quick and easy that you can half-prepare ahead of time and just assemble on the day. You don't even need an oven or any time for setting in the fridge or freezer! These little beauties have that perfect balance of a bit of crunch, a bit of creamy-ness, a bit of a berry-burst (and even a bit of brandy if you like!) .. like, tell me something this DOESN'T have!! 😂 I'm so excited for you to try these and put them on your Christmas table! 🎄   Makes: 10 basketsPrep Time: 10 minutesCook Time: None! Ingredients: 10 pre-made brandy snap baskets300ml thickened creamVanilla ice-cream (as much or as little as you like!1 tablespoon icing sugar 1 cup frozen OOB organic mixed berries1 cup frozen OOB organic raspberries1 cup frozen OOB organic blueberries Optional Extra:1 tablespoon brandy (to add into the cream or ice-cream for an extra Christmassy-flavour!)2 candy canes, crushed (for a little minty Christmas crunch!) Directions: In a large mixing bowl, use an electric mixer to beat the thickened cream until light and fluffy. Just before soft peaks form, throw in the icing sugar (and a little brandy if you like!) and mix through. Place bowl in the fridge until you're almost ready to serve.  Add the frozen berries onto a plate and allow them to defrost naturally. Do not add any water to the bowl as this will make them soggy! Lay out your brandy baskets on a serving plate. You can either fill with ice-cream and layer the cream on-top of them, or you can fill half of the baskets with ice-cream and the other half of the baskets with the cream - whatever you like! Once filled, top with berries and bits of crushed brandy baskets if you'd like an extra brandy crunch! For a little extra minty Christmas treat, sprinkle over some crushed candy canes!      

These Chocolate cookies.. I tell you what.. are so damn yum. AND they're especially great for when Santa comes. If you're going to put out the cookies for Santa, they may as well be some DELICIOUS cookies that you will absolutely love too. Or.. you know.. don't put them out for Santa at all.. I won't judge if you keep them for yourself 🤷🏼‍♀️😂 Easy to make, quick to cook, super soft, super delicious & absolutely worth sprinkling some crushed candy canes on top!! Just wait until you smell your kitchen after cooking these! Let's get baking 🔽   Serves: 10 CookiesPrep Time: 10 minutesCook Time: 10-15 minutes Ingredients: 1/2 cup butter 1 cup brown sugar 1 egg 1 tsp vanilla essence 1 cup self-raising flour 1/4 cup raw cacao1 tsp baking soda1/4 tsp salt 1 cup choc chips  Optional Additions: Crushed candy canes Christmas coloured sprinkles or frosting  Directions: 1. Pre-heat oven to 180 degrees Celsius  2. Using a hand-held beater, beat butter and sugar together. until combined (or a crumbly appearance)  3. Add egg and vanilla essence and continue to beat.  Add sifted flour, cacao, baking soda and salt and continue to mix through.  4. Remove beater (lick the spoon!) and fold in the chocolate chips.  5. On a lined baking tray, spoon out a few tablespoons of the mixture into your hand a roll into a ball (it will be sticky!). 6. Press down lightly onto the lined baking tray, but spread them a good distance apart as they will expand in the oven.  7. Bake for 10-15 minutes. Careful not to overcook otherwise they won't be soft!8. When they're done (and still warm!), sprinkle your crushed candy canes or Christmas sprinkles on-top. If not, and you'd like to spread frosting on them.. wait for them to cool down completely before spreading it on!      

I went around the office and asked what everyone's food traditions are for their Christmas Lunch or Dinner.. and because Mitch is Italian, he said that they have Lasagne... as an ENTRÉE! And of course I was like.. "um.. EPIC.. I need to be a part of this" 😂 I can totally understand why they have a tray of lasagne every Christmas.. when you've got your Nonna (Italian grandmother) making her special homestyle recipe for you and your family, Christmas is DEFINITELY the time to be savouring it! entrée   So for the SIXTH DAY of Christmas in this special Christmas series, unleash your inner-Mitch (inner-Italian) and bake up this AMAZING tray of Italian Beef Lasagne! 🔽   Serves: 6-8 peoplePrep Time: 35 minutesCook Time: 30 minutes Ingredients: 600g beef mince375g packet of lasagne sheets 2 large garlic cloves, crushed 1 long red chilli, deseeded and sliced1 large brown onion, diced700ml passata sauce 700ml water or chicken stock 1 tsp salt 1 tsp cracked pepper 1 tsp dried oregano 1/2 tsp mustard powder 10 basil leaves 2 cups of mozzarella cheese1 cup parmesan cheese 2 tbsp. olive oil  Directions:  Pre-heat oven to 180 degrees Celsius.  In a deep pot, heat olive oil over a high heat.  Add onion, garlic, chilli into the pot and stir for 2-3 minutes, or until onion is translucent.  Add beef mince into the pot and using your coking utensil, break the mince up into small pieces. Cook until all water has evaporated from the bottom of the pot.  Once beef is cooked, add passata sauce, water, salt, pepper, oregano, mustard powder and basil leaves. Leave to simmer for 20 minutes.  Depending on what lasagne sheets you use, cook according to packet instructions.  In a deep dish, spoon a small amount of the sauce onto the bottom, edge to edge to ensure nothing sticks. Layer the sheets on the bottom, then top with a layer of sauce and a layer of mozzarella.  On the next layer, add sheets, sauce and top this time with parmesan (whilst layering, change between mozzarella and parmesan)  Continue layering until you reach the top.  Cover with al-foil and place into the oven for 30 minutes.  Serve hot!     

We are at Day 4 of this special Christmas series.. and today's recipe is straight from yiayia herself! Her marinated olives are seriously like no other and ALWAYS an absolute hit on our Christmas table... so obviously I had to share this one with you all too!! Let's get marinating 💃🏼 Ingredients: 1 garlic clove, slivered1 tsp thyme leaves1/4 tsp lemon zest1/2 tsp chilli, diced1 tsp olive oil1/2 tsp fennel seedsPinch of salt500g Olives (kalamata is great, but whatever you like!) Optional Extras:Fetta cubesRoasted yellow capsicum Directions: 1. Add olive oil, thyme, lemon zest, chilli, fennel seeds and salt into a pan and cook on a medium heat for 3 minutes. 2. Add olives and leave to warm for 3-4 minutes. 3. Take out of the pan and into a serving bowl.4. Add your optional extras like cubed feta or roasted yellow capsicum if you like and mix through before serving.      

Name a more iconic appearance than Prawns on Christmas day 🦐 ..well.. they're certainly iconic on our Christmas table haha! 🎄 Prawns are incredibly versatile, and what I LOVE about this recipe.. is that the flavours in the marinade taste SO fresh!! And for an extra Aussie-bonus, using the barbeque to cook these are just perfect for an Australian Christmas if you ask me! But if you don't own one, they can be cooked in 2 other ways as well! We're at our THIRD recipe for this Christmas series. These are easy to prepare, quick to cook, easy for guests to grab off a platter.. the full package, really! Here are my crowd-pleaser Garlic & Lemongrass Prawn Skewers! 🎄   Serves: 8 skewersPrep Time: 10 minutesCook Time: 10 minutes Ingredients: 500g raw prawns, peeled and deveined¼ cup olive oil2 cloves garlic1 small red chilli1 spring onionHandful of fresh coriander, chopped1 lime, juiced ½ small lemongrass, white only Salt & Pepper, to tasteBamboo skewers, soaked Directions: 1. To a blender, Add oil, garlic, chilli, spring onion, coriander, lime juice, lemongrass, salt and pepper. Add prawns into a large mixing bowl and place in the fridge to marinate for approx. 1 hour.2. Remove prawns from fridge and thread onto skewers.3. Heat barbecue, grill or fry pan over medium high heat and cook prawns for about 2-3 minutes on each side, or until cooked through.4. Serve with sweet chilli sauce and a squeeze of lime for a little extra jazz on your prawns!