Recipes | Leah Itsines

YES!! I finally hacked a recipe of yiayias hahaha. But please, if you don’t make it like this don’t yell at me 😂😂😝😝⁣ I did my best to try and get as close to the measurements as possible! ⁣FINAL RECIPE: 👇🏼👇🏼 ⁣ Serves 6: 8 chicken drumsticks/1 whole chicken or chicken necks (whatever you like!) ⁣3.5L water ⁣2 onions, whole ⁣2 carrots, whole ⁣1 whole celery bunch ⁣1 potato ⁣2 spoonfuls powdered stock (I love this but you don’t HAVE to use it) ⁣1/2 lemon, juiced ⁣1 cup washed basmati rice ⁣or long grain2 eggs, separated ⁣ Directions:   Add chicken, water, onion, carrot, celery, Potato, stock powder into a deep pot a cook for 3-4 hours on low. Once cooked. Strain and boil the stock. Add in rice (washed) and cook for 15 mins or until rice is almost fully cooked. Take off heat. ⁣ Beat egg whites until fluffy. Add egg yolk and continue to beat. Add 2-3 spoonfuls of the stock in the pot into the egg bowl. Continue to beat. ⁣Add lemon and beat for a further 10 seconds. Pour egg mixture over the rice and stir. Season with pepper and add some of the chicken from above in! ⁣

How delicious is this! I've posted these before but I thought it was so fitting for people at home who are struggling to find pita breads, pizza bases etc. These are so easy to make and are perfect for getting the kids involved and having a little fun in the kitchen! Makes 4 - 6  Small FlatbreadsIngredients: 2 cups Self raising flour (more for dusting)1 1/2 cups Natural Greek yogurt1 Tbsp. Extra virgin Olive Oil Extra flavours that you may want (you'll only need a pinch of these): Pinch of saltDried rosemaryFresh garlic Chilli flakes Dried oregano CuminDirections:  In a small mixing bowl, add yoghurt, olive oil and self-raising and mix. This might seem like a sticky consistency, but this is okay! Dust a bench top with more SR flour and knead the dough until it forms a ball. If It's still sticky, add more flour to the bench. Split the dough into 4 -6 rolls. Each ball, knead a little and then begin to roll out with a rolling pin until half a centimeter in thickness. Heat a small splash of olive oil on a small pan over medium heat. Transfer the flat bread into the pan and cook for 2 minutes or until lightly brown and then flip and cook on the other side. 

Oh my goodness - have you guys checked out the new Sirena Tuna Flavours? The chunky tomato and basil flavour is AMAZING! Here are some toast or cracker toppers flavours for you to try at work. YUM!Each Serves: 1Prep time: 10 minutes Olive:  1 whole-grain crispbread ¼ avocado, sliced 3-4 Kalamata olives½ can of Sirena Chunky Tomato and Basil Tuna Directions:  Add sliced avocado onto the whole grain crispbread and top with olives and canned tuna. Season with salt and pepper.  Mozzarella: 1 wholegrain crispbread 2 slices fresh mozzarella½ tomato, choppedSalt and pepper ½ can of Sirena Chunky Tomato and Basil Tuna Lemon, to taste  Directions:  Add sliced mozzarella onto the whole grain crispbread and top with tomato and canned tuna. Season with salt, pepper and lemon. Cucumber Basil: 1 whole-grain crispbread 2 tsp cream cheese spread½ cucumber, in ribbons3-4 Basil leaves ½ can of Sirena Chunky Tomato and Basil Tuna  Directions:  Smear cream cheese over the whole grain crispbread and top with cucumber ribbons, basil leaves and canned tuna. Season with salt, pepper and lemon.

Hey Guys! I LOVE sharing recipes (of course, It's my job haha!) but I especially love sharing recipes from my community. This recipe was created by our incredible BARE ambassador Angela Martin (Instagram @the_healthy_diary_) who is a Meal prep QUEEN!  Serves: 1Cook time: 5 - 10 minutes Prep time: 10 minutes Ingredients: 100g lean beef strips 60g spaghetti, raw weight 1 medium tomato, sliced and seeds removed ½ small onion, sliced 1 garlic clove, finely diced 1 tbs of soy sauce 1 tsp of oyster sauce 1 tsp of sesame seed oil (or olive oil if you don't have!)  Fresh coriander, to your liking and chopped finely Salt & pepperDirections:  Cook the spaghetti according to packet instructions (make sure they are al dente!). Once cooked, drain the pasta and let cool down. In a large non-stick pan or wok, add sesame oil and heat on a medium to high heat for about one minute. Add beef strips and cook until seared on each side. Remove and set aside. In the same pan/wok, add garlic and onion and cook until the onion becomes translucent. Stir constantly, ensuring the garlic does not burn! Add the tomato and cook for about 1 minute or until it becomes soft, but still with a slight crunch! Bring the beef strips back to the pan, keep stirring. Now its time to add the pasta to the pan/wok and stir through. Add in the soy sauce and oyster sauce here and continue to stir and heat through.  Leave on the heat, stirring continuously to ensure the spaghetti really soaks up that beautiful flavor! Add some fresh coriander! Serve and top up with more coriander! Enjoy!

There is something about lettuce cups that makes me so happy haha! It's the EASIEST DINNER EVER! Now, you guys know I am frightened by fruit and meat together but I'll do it because I know you love it....well...THIS IS THE RECIPE THAT FINALLY CHANGED MY MIND. Fruit and meat...DO GO TOGETHER HAHA I'll eat my words!! These mango chicken lettuce cups were made with the DELISH Macro Organic Natural Yoghurt and the Macro Organic Frozen Mango, which of course is only available at my fave, Woolworths!  Cook time: 10-15 minutes  Prep time: 5 minutes  Makes: 2 serves Ingredients: 1 tablespoon yellow curry paste (or red!)1 small chicken breast, sliced into strips 7-8 snow peas, sliced finely1 small carrot, julienne 1 cup Macro Organic Yoghurt 1 cup Macro Organic Frozen Mango chunks 1 tablespoon coriander, chopped 8 small lettuce cups, washed Olive oil, for cooking  Directions:  In a deep pan, heat a splash of olive oil over medium heat. Add curry paste and cook for 2 minutes or until fragrant.  Add chicken into the pan and cook for 4-5 minutes, continually stirring. Add snow peas, carrots and cook for 3 minutes. Turn the pan down to low heat. Add yoghurt, mango chunks and coriander. Season with salt and pepper. Cook for 6-7 minutes on low heat (try not to let it get too high or it will separate. Add chicken mixture into the lettuce cups and top with any remaining coriander.  EAT!

Needing a new night time snack in this summer? I swear these are going to be your JAM! Since moving out...I need (or want haha!) constant snacks prepared and my pantry/fridge/freezer so I can quickly grab and go (#adultlife)!! These are in my freezer right now and are seriously a PERFECT little healthier night time sweet treat - especially on the warmer nights! The base is Macro Organic Coconut Water with Macro Organic Frozen Mango only available at Woolworths! Blend it all up and pour it into these ice block holders and you are good to go. They have Strawberries, blueberries and raspberries too so you can always change up the flavours! I love everything homemade, these are honestly so refreshing you have to try them!  Prep time: 5 minutes  Makes: 8-10 iceblocks  Ingredients: 2 cups Macro Organic Frozen Mango2 cups Macro Organic Coconut Water Handful of berries  Directions:  Add all ingredients into a high powered blender and blend until combined. Add mixture into a silicone iceblock mould (I got mine from Amazon!) and push a couple of pieces of fruit into each iceblock. Freeze overnight and enjoy on a hot day. 

It's SUMMER TIME YAY! I love summer so much and absolutely love hanging out by the pool, chilling out and having DELISH summer fruits. I always love love love having a super refreshing drink by the pool too and coconut water is seriously the BEST! I used Macro Organic Coconut Water and added a load of fruit (watermelon, berries, fresh herbs like basil and mint & lime!) all available from @woolworths_au. If you're feeling like you need a 'mocktail' type drink by the pool, then GET ONTO THIS!!   Prep time: 5 minutes  Makes: 1.5L (serves 6) Ingredients: 1.5L Macro Organic Coconut water ¼ Watermelon, sliced 1 lime, sliced1 small handful basil OR mint ½ cup blueberries ½ cup raspberries  Ice to serve  Directions:  Mix together the coconut water and fruit into a large jug. Add basil/mint and lime slices. Mix and serve. When you reach the bottom of your cup, eat the fruit! 

Kick start your new year new you? Need a super refreshing juice? Look no further than this DELISH Beetroot, Apple and Coconut juice! It's seriously refreshing and also, If you're feeling a little under the weather it is PERFECT because it's full of ginger and lemon which always makes me feel super good! I used the amazing Macro Organic Coconut water only available at Woolworths to add a little delicious flavour. You have got to try this for sure!Prep time: 5 minutes  Makes: 1  Ingredients: 330ml Macro Organic Coconut Water 1 small apple, sliced 1 small beetroot, raw 3-4 mint leaves 1cm fresh ginger Ice to serve Small lemon squeeze to taste  Directions:  Add all ingredients into a high powered blender and blend until combined. If you don’t like the texture, run it through a sieve to remove the pulp.  Love Leah XX 

HOW CUTE ARE THESE BABY CUCUMBERS!!! Their official name is Quakes, and they're special variety. They're not 'regular cucumbers' just picked early, they've been made to be mini! Super crunchy and absolutely perfect for the kid's lunchbox with the school year just around the corner. I made these DELISH Thai chicken burgers with slithers of these Qukes and they were SO delicious. Even the chicken patties are perfect for the school's lunchbox, seriously PERFECT! These Qukes are a fuss-free snack, I absolutely love them!  Serves: 1Cook time: 10 minutesPrep time: 10 minutesIngredients:200g chicken mince1 garlic clove, crushed2 Tbsp Chipotle powder1 Tbsp. Paprika1 Tbsp. Mustard powder1 Tbsp. Cumin1 Tbsp. Salt1 Tsp Pepper1 small handful fresh corianderSalad:1 Truss tomato, sliced3-4 Qukes®, peeled into ribbons1 tbsp kewpie mayonnaise1 tsp hot sauceDirections:1. In a mixing bowl, add chicken, garlic, spices and coriander. Mix well.2. Shape the chicken mixture into 2-3 patties. Place chicken patties on a hot pan with asplash of olive oil and cook for 4-5 minutes on each side or until cooked through. 3. Toast the bread buns (or leave fresh!) and layer with chicken patties, Quke® ribbons,Truss Tomato slices, mayo and hot sauce.4. EAT!

I am a self admitted chocolate milk fiend - I mean, who isn't? So I needed to find a version I could make at home haha! This chocolate milk is bloody delicious warm or cold! I used Macro Organic Cacao Powder only available at @woolworths_au to give that really yummy chocolate taste and blended up some dates to give a caramel flavour - my two faves!  Prep time: 5 minutes   Makes: 1  Ingredients: 1 date, soaked 2 tsp Macro Organic Cacao 2 tsp Maple syrup 1 handful of ice ¾ cup milk of your choice  Directions:  Add all ingredients into a high powered blender and blend until combined. This can be warmed in a pan or in a microwave for hot chocolate!   

HOW GOOD are mocktails?! I'm obsessed. Especially with this Aussie heat - anything fancy by the pool is an absolute YES from me! I don't drink alcohol, so the next best thing for me is DELISH kombucha with all my delicious flavours! This mocktail has these AMAZING little Qukes which are a special variety of cucumbers, they're SO crunchy and make this drink so incredibly refreshing. They have a sweet flavour and a really refreshing crunch....so once you finish your glass you can eat it haha #nowaste! Serves: 6Prep time: 5 minutes Ingredients: 1 packet Qukes®, ribbons (baby cucumbers) 2L apple kombucha  2 x punnets strawberries, sliced thinly 10 mint leaves, ripped roughly 1 lime, sliced Directions: Add all the ingredients into a punch bowl or a large jug. Pour kombucha on top and chill for 30 minutes. Add ice and drink!  

CRUNCHY CHICKEN TENDERS!! How good do these look? They're so light, crunchy and seriosuly perfect for the whole family and a GREAT option for a #glutenfree dinner after a big Christmas feast. I used the amazing Woolworths Free From Gluten Corn Flakes, which can only be found at @woolworths_au :)    Cook time: 20 minutes  Prep time: 15 minutes  Serves: 2-4  Ingredients:  500g chicken tenderloins, cleaned  ½ cup Gluten free flour  1 cup Free From Gluten Corn Flakes  2 eggs, whisked  1 tsp salt  1 tsp pepper  1 tsp dried oregano ½ tsp chilli flakes  1 tsp paprika  Directions:  Preheat oven to 180 degrees celsius.  Into a small bowl, add eggs and whisk. In another bowl add the free from gluten corn flakes. Using your hands, crush the cornflakes a little (not so they’re a crumb, but just not whole corn flakes). In another bowl, add the gluten free flour, salt, pepper, dried oregano, chilli flakes and paprika. Mix well.  Dip the chicken tenders into the flour, then egg and then cornflake mixture. Ensure it is fully covered. Place onto a lined baking tray and then place into the oven for 20 minutes or until fully cooked through.  Pair with some sweet chilli sauce!