Recipes | Leah Itsines

Who doesn't like creamy pasta? It's seeeeriously delicious! I am a huge fan of mushrooms, so naturally....this is my new favourite meal pasta!Serves: 6Ingredients:15 mushrooms, sliced thinly2 small brown onions, diced4 garlic cloves, crushed2 tbsp olive oil 1 tsp salt1 tsp pepper1/2 cup of parmesan cheese2 cups of vegetable stock300ml heavy cream500g linguine pasta  Directions: Boil water and cook pasta aldente (almost cooked!)  In a deep pan, heat olive oil over a medium to high heat.  Add onion, garlic and mushrooms to the pan and cook for 7-10 minutes, or until mushrooms have softened. Add stock, heavy cream, salt, pepper and parmesan to the pan and stir. Leave to simmer for 15 minutes on a low heat.  Add Half cooked pasta to the pan and mix through and leave to further cook for 5 minutes. Continue to stir.  Remove from pan and place into serving bowls. Sprinkle a little bit of parsley to serve. 

Cook time: 10 minutes  Prep time: 5 minutes  Makes: 12  Ingredients:  5 cups Free from Gluten Flakes  100g Salted butter  2 tablespoons honey  2 tablespoons maple syrup  Directions:  Preheat oven to 180 degrees celsius.  Melt butter, honey and maple in a pot over medium heat. Allow to cook for 5 minutes.  Pour butter mixture over the gluten free corn flakes and stir to combine.  Add the mixture into muffin cases and place into the oven for 10 minutes or until they lightly brown.  Remove, allow to cool and eat!   

  ANOTHER CHRISTMAS MEAL! How great is christmas? Seriously, you get to eat, spend time with your family and begin to enjoy the holidays. It makes me SO HAPPY!! But not as happy as mitch's face when he saw this pork roll HAHA He goes ""Leah, Why have you NEVER made me this? It's ALL my favourite things rolled up in my other favourite thing"" haha safe to say he ate the WHOLE THING as soon as it came out of the oven!! Cook time: 30 minutes Prep time: 15 minutes Serves: 4 Ingredients: 1 large pork tenderloin10 button mushrooms, sliced 3 garlic cloves, crushed 9 short cut bacon pieces, diced Salt & Pepper to taste Small handful of parsley Small handful of fresh basil Small handful of fresh thyme ½ cup Free From Gluten Bread Crumbs 1 tbsp Gluten Free Worcestershire sauceOlive oil, for cooking ¼ cup Gluten free chicken stock  Directions:  Preheat oven to 180 degrees celsius.  Cut any excess fat off your tenderloin. Make a slice down the middle of the tenderloin, but stop before you cut it in half completely (you want them to still be attached). Open the two halves like a butterfly and place a sheet of baking paper over the top. Using a meat cleaver, pound the meat until it’s around 1cm thick. Salt and pepper the meat.  In a small deep pan, heat a splash of olive oil over a medium to high heat. Add mushrooms, garlic, bacon, parsley, basil, thyme, salt and pepper and cook for 10 minutes or until mushrooms have softened and the bacon is crispy.  Add breadcrumbs and worcestershire sauce into the pan and cook for a further 3-4 minutes.  Add mixture onto the pork and begin to roll tightly (you want to roll the longer side!) once you meet the other side, secure with toothpicks. In a large pan, splash olive oil and heat to a medium heat. Sear the pork roll all over and then place into an oven safe dish. Add chicken stock into the dish and place in the oven for 20 minutes or until cooked through.  Remove toothpicks and slice with a sharp knife. Slice and serve! 

GLUTEN FREE STUFFING - YAS! Eating Gluten free (when needed) doesn't have to be hard, and i never want you to feel like you’re missing out! This recipe is a DELICIOUS roast chicken with a gluten free stuffing mixture using the Woolworths Free From Gluten Breadcrumbs only available at @woolworths_au! These are in the health food aisle and a perfect replacement for regular bread crumbs :) YUM!! With the festivities coming up - this is something the WHOLE family can enjoy. Ready in: 10 minutesServes: 6+ Ingredients 1 large whole chicken, raw  1 small handful parsley  2-3 rosemary sprigs, leaves picked 2 spring onion stalks, chopped finely  ½ lemon, zested  3-4 large sages leaves  3 garlic cloves, sliced thinly  4 tbsp butter  Olive oil, for cooking  ½ cup Gluten Free chicken stock.  Stuffing:  1 small brown onion, diced  4 slices Gluten Free bread (stale!), chopped into cubes  1/2 cup Free from breadcrumbs  Salt and pepper  ½ lemon, squeezed  1 cup chicken stock (more if needed) Optional:  Vegetables! Carrots, sweet potato, beetroot, white potato Directions:  Preheat oven to 200 degrees celsius.  Onto a chopping board, add parsley, rosemary, spring onion, lemon zest, sage and garlic. Chop as fine as you can! Add olive oil & salt and continue chopping until very fine. Halve this mixture and set aside.  In a deep pan, heat a splash of olive oil over medium heat. Add diced brown onion and cook for 3 minutes. Add half of the herb mixture and cook for a further 3-4 minutes. Add GF crumb and the GF bread with a sprinkle of salt and pepper. Stir for 1-2 minutes. Add chicken stock and lemon squeeze and cook for 2 minutes. Remove from heat and set aside.  At the tip of the chicken breast, lift up the skin and seperate from the breast (without tearing!), Pull gently to seperate.  Place one small stick of butter down each breast. With the remaining herb mixture, divide it between both breast pockets and the all over the chicken. Add chicken into a deep baking dish and pour over ½ cup of chicken stock.   Add potatoes, carrots or any other vegetable you like into a deep baking dish and sprinkle with salt, pepper and a drizzle of olive oil Cook for 1 hour per 1kg of chicken.  Tip: Every 30 minutes, remove from oven and using a spoon, spoon the pan juices over the top for 1 minute. This keeps it super juicy! Please add disclaimer at bottom of recipe: Always check the label to ensure the ingredients in this recipe are right for your needs, particularly if you have food allergies.

You guys LOVED my flat bread, 3 ways the last time I did it, and I had soooo many questions on how to replace the flour for a Gluten Free diet....So I tested and tested (legit 5X haha) and came up with this YUM coconut flat bread using Macro Organic Coconut Flour and psyllium husk as a binder. I also didn't use eggs either. These coconut breads are seriously PERFECT with some yummy curry or dipping in some yummy dips!  Ready in: 10 minutesServes: 4  flat breads  Ingredients 1 cup Macro organic coconut flour  4 tablespoons psyllium husk  ½ cup yoghurt  Pinch of salt  2 teaspoons of baking soda  2 teaspoons xanthan gum  1-2 tablespoons olive oil  Directions:  In a small mixing bowl, add all dry ingredients and mix well. Add wet ingredients and combine.  Flour (coconut) a clean working space and knead the dough mixture until it is soft. If you need more olive oil or flour, add some here.  Seperate the ball of dough into 4-6 (however big you want!) and place in between two sheets of baking paper, Use a rolling pin to roll it out until thin, around 0.5cm. Use a bowl place upside down and cut around the edges, making a perfect circle. Heat a small splash of olive oil on a small pan over medium heat.  Cook flat breads on each side for 2 minutes or until lightly brown on both sides.  Serve!   Always check the label to ensure the ingredients in this recipe are right for your needs, particularly if you have food allergies.

So this is for those of us who LOVE spice! This sauce is super hot, but it is seriously amazing on steaks, or even thrown into a pasta dish for extra flavour! Makes 2 cups of chilli sauce. Ingredients:3 tomatoes1 medium brown onion4 long red chilli, tops cut off (seeds kept inside!) 1 red capsicum, deseeded 2 garlic cloves, crushed1/2 lime, juicedpinch of salt & pepper1/2 tbsp mustard powder 1/2 tsp cayenne pepper 2 tbsp olive oil Directions: In a food processor, add chilli, onion, capsicum, garlic, lime juice, salt, pepper and olive oil. Blend until each ingredient is finely diced. In a large, non-stick pan, heat a splash of olive oil over a medium heat. Add the chilli mixture into the pan and stir for 5 minutes, or until mixture has completely softened. Add the tomatoes into the food processor and blend for 2 minutes. Add tomatoes to the pan and add mustard powder, cayenne pepper and a touch more salt. Leave to simmer for 10 minutes.  Take off heat and leave to cool.  Once cooled, place into a blender and blend until a paste like consistency.  Using a funnel, funnel the chilli sauce into a bottle, or air tight container. Keep in fridge for up to 4-6 weeks.  This recipe can also be frozen! So don't be afraid to make a big batch and freeze it. 

Wanting a DELICIOUS and hearty dinner? These beef rolls have GOT to be on your menu ASAP! Thin pieces of beef, smeared with a delicious bit of @phillyaus cream cheese, then layered with more veg and cooked in a napoletana sauce! SO delcious and a perfect meal to have coming into the summertime, you can pair with a delicious side salad and you're good to go. The cream cheese MAKES this recipe, it gives it a really nice and creamy taste, you have to try!    Cook time: 45 minutes Prep time: 15-20 minutes  Ingredients:  1/4 cup Philadelphia Cream Cheese 3-4 slices of rump steak, fat removed 1/2 medium zucchini, sliced thinly 4-5 button mushrooms, sliced thinly 1 red brown onion, sliced thinly2 large handfuls baby spinach 1-2 garlic cloves, crushed 4-5 fresh basil leaves, torn2-3 cups napoletana sauceFresh chives, to garnish Olive oil, for cooking    Directions:  Pre heat oven to 180 degrees celsius  Remove the fat off the rump steak and place a sheet of baking paper over the top. Use a meat cleaver to tenderise the meat completely. You want it as thin as possible! If the steak is large, slice in half so you now have two pieces to fill.  In a small pan, heat a splash of olive oil over a medium to high heat.  Add zucchini, mushrooms, brown onion into the pan and cook for 5-7 minutes. Once 3 minutes has passed, add the garlic and continue to cook for the remaining time.  Laying the beef steaks out flat, smear a generous amount of cream cheese and then add a small portion of the veggie mixture (enough to be able to roll up closed).  Add a small amount of baby spinach and begin to roll up, enclosing with a toothpick.  Repeat with all steaks.  On a large pan, heat a small splash of olive oil and lightly sear each beef roll. In a deep baking dish, add the beef rolls and pour Napoletana sauce over the top. Ensure the the beef rolls are half submerged in the sauce, if not - add more.  Cover with foil and place into the oven for 45 minutes.  Eat!   

Because everyone loved the last FREE BARE Guide Chicken and Mushroom Pie recipe.. I wanted to gift you another BONUS Model 1 BARE recipe! Yay! This Beef Stroganoff is super easy to make and absolutely delicious.. A great recipe for the family and kids, I hope you enjoy it! Serves: 1Prep Time: 15 minutesCook Time: 20 minutes Ingredients:  1/2 cup wholegrain pasta150g rump steak, thinly sliced1 teaspoon cornflour1 teaspoon paprikaSplash of olive oil1/2 small brown onion, diced1 garlic clove, crushed1 tablespoon tomato paste4 button mushrooms, sliced thinly2/3 cup small broccoli florets1/4 cup parsley, finely chopped3 tablespoons natural Greek yoghurt1/2 cup beef stock1 teaspoon Worcestershire sauceSalt and pepper, to taste1/2 cup baby spianch Directions: 1. Cook pasta according to packet instructions. 2. Coat steak strips in cornflour and paprika. 3. Heat olive oil in a small, deep saucepan over medium-high heat. 4. Add onion, garlic and tomato paste and cook for 2 minutes. Add beef and cook for 3-4 minutes. Add mushrooms and broccoli and cook for 2-3 minutes or until veggies begin to soften. Add parsley, yoghurt, beef stock, Worcestershire sauce, salt and pepper. Heat through for 3-4 minutes. 5. Add baby spinach and simmer for 10 minutes or until the sauce is thickened to your liking. 6. Serve with pasta.  

VEGAN NACHOS! It may be the end of World Vegan Month but nachos are always a good idea! Nutritional Yeast is typically used in Vegan or Vegetarian dishes to give that 'cheesy' flavour and you can now find Macro Nutritional Yeast Flakes in the health foods aisle at @woolworth_au! This yummmmmyy creamy sauce is PERFECT for Mexican type dishes like this one. Poured over the chips, topped with salsa and the almighty guac...you've got PERFECT Vegan nachos that everyone will love :) Ready in: 10 minutes Serves: 6+ Ingredients 1 x 400g tinned butter beans  ¼ cup soaked cashews  1 cup sweet potato, steemed 1 garlic clove  Salt & pepper to taste  1 cup almond milk (more if needed) ½ cup nutritional yeast  Additions:  Corn chips  Tomato Salsa (tomato, black beans, corn, coriander, lime) Guac  Directions:  In a high powered blender, add butter beans, cashews, sweet potato, garlic, salt, pepper almond milk and nutritional yeast. This is your cheesy sauce! Taste, if you think it needs more of a cheesy flavour, add more nutritional yeast.  If having the additions, line a baking tray and pour the sauce over the corn chips. Add the salsa on top and place into the oven under the grill for 5 minutes.  Top with guac and you’re good to go! 

GET OUT. Sirena tuna has garlic flavour? My prayers have been answered hahaha! check out this delicious greek salad with risoni! Ingredients 2 x Sirena Tuna Garlic  Flavour ¼ cup risoni, uncooked Olive oil, for dressing  1 cup cherry tomatoes, halved  1 small lebanese cucumber, sliced into rounds 1 small red capsicum, sliced thinly   ½ red onion, sliced  ½ cup 4 bean mix, washed and rinsed  5-8 Kalamata olives, pitted  Small crumble of feta  Lemon juice, to taste  Sprinkle of dried oregano  Salt, to taste Directions:  Cook risoni according to packet instructions.  Add cherry tomatoes, cucumber, capsicum, red onion, 4 bean mix, olives and feta into a large bowl. Mix well.  Add cooked risoni, flaked tuna, lemon juice, dried oregano, salt and a drizzle of olive oil, mix well.  Tips You can choose to dress with a little balsamic glaze for something a little sweeter. 

Model: 1Serves: 1Prep Time: 10Cook Time: 20 TIP: • Don’t feel like brown rice? Simply swap brown rice for quinoa, basmati rice or couscous! • Tuna can be swapped out for another protein like beans, chicken, beef or tofu!  This recipe has to be one of my favourite BARE Guide meals.. Purely because it's so flexible and can be adapted to anyones tastebuds! I mean who doesn't love a delicious, flavoursome salad! I hope you enjoy! Ingredients: ½ cup brown rice, cooked (30g uncooked) 1 small tomato, quartered½ small green capsicum, cut into bite-sized pieces ½ small cucumber, sliced thinly ½ small red onion, sliced thinly 4 Kalamata olives, pitted 10g feta cheese 2x 95g tinned tuna, drained (brine or spring water) Dressing: 1 teaspoon olive oil 1 tablespoon lemon juice Sprinkle of dried oregano Directions: 1. Combine all dressing ingredients in a small bowl and mix well. 2. In a serving bowl, arrange tomato, capsicum, cucumber, onion, olives and feta. Top with tuna and cooked rice. 3. Pour over dressing and mix well.

MUFFINS ARE THE BEST. They're so easy to make, quick to grab and go and.....they make your kitchen smell incredible so... #winwin!  Makes: 8 muffins  Ingredients: 2 bananas, mashed1/2 cup maple syrup 1/3 cup almond milk 1/2 tsp vanilla essence1 cup fresh raspberries   1 1/2 cups self raising flour 1 tsp cinnamon1 tsp baking powder1 tbsp poppy seeds 1/3 cup shredded coconut  1 x 250g Philadelphia Lemon Icing  Directions: Pre-heat oven to 180/350 degrees celsius.  Mix all the wet ingredients together in a small bowl. In a large mixing bowl, mix together the dry ingredients. Add the wet mixture to the dry mixture and combine well.  Place into a lined muffin tin and bake in the oven for 20 minutes.  Remove from the oven and allow to cool slightly.  Using a piping bag, spoon the lemon Philadelphia icing and pipe on top of the muffins - making a super cute swirl shape!  EAT!  Tip: If you wanted to play with the flavours, you could grab the original icing flavour from Philadelphia and dress it up yourself :) YUM!