Recipes | Leah Itsines (2024)

Lemon and Cherry Tomato Salmon

This Lemon and Cherry Tomato Salmon is the perfect easy recipe for when you're craving something fresh but want to cook dinner in 20 minutes.I love one tray bakes because their super healthy and packed with flavour.Simply, marinate for a few minutes and then pop in the oven!Family dinners don't get any easier than this.Servings: 2 People (One fillet each!)Prep time: 10 MinutesCook time: 15-20 minutesIngredients:2 salmon fillets – skin on1 lemon – cut into rounds6 Cherry tomatoes – halved1/2 cup parsley, chopped1 small red onion, diced2 Tbsp. Olive oilSalt and pepper – To tasteDirections: Pre-heat oven to 180 degrees CelsiusAdd all ingredients other then the lemon rounds into a bowl and mix well.In a large mixing bowl, add the salmon fillets to the bowl and coat evenlyOn two separate sheets of Al-Foil or baking paper, lay the fish skin down and divide the cherry tomato mixture between the two bowls. Wrap each fillet individually covering it completely to ensure no air escapes.Place into the oven for 15 minutes or until cooked to your likingHope you LOVE the recipe!

Zucchini Bolognese Boats

Needing a new zucchini recipe?This one is SO delicious! Light, hearty and super healthy!It'sis the perfect dinner idea to get some extra veggies into you, and really kid friendly so the whole family will love it.Plus, these Healthy Zucchini Bolognese Boats are so easy to make and the beef bolognese sauce takes it to the next level!!Are you ready for this amazingness?Serves 4Ingredients:6 whole zucchinis, cut lengthways1 large brown onion, diced2 large garlic cloves, crushed1 small red chilli, finely sliced4 mushrooms, sliced500g lean beef mince800g can of diced tomatoes2 tbsp tomato pasteSalt and pepper to taste1 tbsp dried oregano1 tsp mustard powder3 tbsp parmesan cheese, gratedDirections:Pre-heat oven to 200 degrees celsius.Slice the zucchini lengthways and scrape out the middle using a small spoon, keeping a small edging around the zucchini. Keep the insides!In a deep pot, heat olive oil over a medium to high heat.Add onion, garlic, chilli to the hot pot until onion becomes translucent, around 3-4 minutes.Add zucchini insides and mushroom and cook until all water evaporates from the bottom of the pot, around 6-8 minutes.Addmince and use your stirring utensil to break apart the mince into small pieces. Cook until mince isbrowned and all water have evaporated from the bottom of the pot.Add tomato paste and canned tomato andcontinue to stir.Addmustard powder, salt, oregano, pepper and stir.Addgrated cheese to the pot and continue to stir.Cover with a lid and leave sauce to simmer for a further 5-10 minutes, continuously stirring.Spoon the bolognese sauce into the zucchini boats and top with extra parmesan cheese.Place into the oven for 40 minutes or until cooked well.Eat!

Chicken Drumstick Tray Bake

EASY PEASY DINNER! All you have to do is marinate, and throw into the oven! Who doesn'tlike an easy dinner like that!Plus, this Chicken Drumstick Oven Bake is so healthy but also so tasty too. My delicious chicken marinade takes this recipe to the next level so I can guarantee you will be loving every single bite. Your kids, family and friends are going to have very happy tummies.Serves: 4-6Ingredients:1kg Chicken drumsticks (or around 12 drumsticks)1 tbsp Salt 1 tsp pepper1.5 tbsp dried oregano2 tsp smokey paprika2 tbsp lemon juice2 garlic cloves,crushed2 tbsp olive oil1 large broccoli head, sliced into florrets10 baby potatoes, halved2 large red onions, quarteredDirections:Preheat oven to 180 degrees. Line a baking tray with baking paper.Add chicken to a large bowl, and mix with salt, pepper, oregano, paprika, lemon, garlic and 1 tbsp of olive oil.In another small bowl, add red onion, potatoes and broccoli and season with the remaining olive oil, salt and pepper. Set aside.Place into the oven for 50 minutes. After 25 minutes has passed, add the potato, broccoli and onion mix to the tray and place back into the oven for the remaining 25 minutes.For a little bit of crunch and colour, Place under the grill for 5-10 minutes.

Alla Panna Pasta Bake

This was my FAVE thing to make with mum when I was little!I loved eating the ham and mushrooms once they were cooked before the cream goes in, it tastes so good!!This Alla Panna Pasta Bake is a guaranteed winning dinner idea.It's so easy to make, super delicious and 100% kid friendly recipe!I've got a special trick that makes my homemade Alla Panna sauce taste super creamy with a lot of heavy cream, making it the perfect light and tasty alternative.Serves: 4Ingredients:Pasta, to serve 410 button mushrooms2 garlic cloves, crushed1 brown onion, diced450g leg Ham, diced2 tbsp olive oil300ml heavy cream1 cup chicken stock1 tbsp fresh Parsley, chopped2 tbsp. Parmesan (more to sprinkle on top!)Salt and pepper to tasteDirections:Pre heat oven to 180C .Cook pasta according to packet instructions but minus 2 minutes from the cooking time.In a deep pan, splash olive oil and heat over medium to high heat.Once hot, add onion and garlic. Cook for 5 minutes or until onion becomes translucent. Continue to stir while cooking.Add mushrooms and ham, cook for 10 minutes or until all the water has evaporated. (I cook mine for a little longer, until the ingredients have lightly browned)Add stock, cream, parsley, parmesan, salt and pepper. Bring to a slow boil.Taste here, if you need more salt or pepper - add it now!Add the pasta into a baking dish and top with the ham and mushroom mixture. Mix to ensure the pasta is coated.Place into the oven for 15-20 minutes, checking half way and giving it a good mix to ensure no pasta burns on top.Serve with another sprinkle of parmesan on top!

Tandoori Style Lamb Leg

This Tandoori Style Lamb is 100% mouthwatering.It's super delicious but also super easy to make.The tandoori marinade is so simple butPACKED with flavour.You can choose to use either a lamb leg or shoulder to bake in the oven - it's completely up to you.In just over 2 hours, you'llbe enjoying mosttender slow cooked lamb (and even leftovers).Perfect for a dinner party.Serves: 4Prep Time: 15 MinutesCooking Time: 2 Hours 30 MinutesIngredients:2kg lamb leg (or shoulder!), bone in1 brown onion, quartered1/4 cup full fat yoghurt2 large garlic cloves1 heaped tbsp fresh ginger, grated1 tsp ground coriander1 tsp cumin seeds1/2 tsp chilli flakes2 tsp sea salt1 tsp black pepper3 tbsp tomato paste1 tsp curry powder2 tbsp lemon juiceDirections:Pre-heat oven to 160 degrees celsiusPlace the onion, yogurt, garlic, ginger, cumin seeds, ground coriander, pepper, curry powder, chilli flakes, tomato paste, salt, and lemon in a food processor and process until a smooth paste.Pierce the lamb leg with a sharpe knife, at least 1-2cm deep all over (random spots, anywhere and everywhere!).Pour all the marinade over the lamb, ensuring it gets into those deep pockets.Place into a deep baking dish and cover with foil.Cook in the oven for 2 hours, covered.Once two hours has passed, place the heat up to 200 degrees celsius. Uncover and use a spoon, spoon the mixture that is now in the bottom of the tray back over the lamb. Place back into the oven for a further 30 minutes.Remove, leave to sit for 15 minutes and then carve.Tip: If you have the time - marinate the lamb and leave overnight!

Chicken Teriyaki Bowls

These Chicken Teriyaki Bowls are super delicious!I love this recipe. It's such a yummy yet still incredibly healthy & easy dinner, lunch or meal prep idea.Plus, this chicken recipe is also super kid friendly &an amazing meal that the whole family can enjoy.Simply pair the chicken with broccoli and rice, & you're done!Serves: 2 - 3Prep Time: 1-2 hoursCooking Time: 20 MinutesIngredients:2 small chicken breasts, sliced into thin strips3 tbsp of soy sauce2 tbsp oyster sauce2 garlic cloves (crushed)1 tbsporganic honey1 tbsp fresh ginger, grated1/4 tsp chilli flakes1 spring onion stalk, sliced thinly1 small broccoli head, cut into small florrets1 cup of basmati rice, uncooked and rinsed1 small brown onion, diced3 whole cloves3 whole all spice balls2 cups of chicken stock1 tbsp olive oil1 tsp sesame seedsDirections:Place ginger, soy sauce, garlic, oyster sauce, honey and chilli flakes into a large bowl and mix.Add the chicken to the bowl of marinade and let it sit for 1-2 hours to marinate.In a small pot, heat olive oil over a medium to high heat.Add brown onion, whole cloves and all spice into the pot and cook until onion becomes translucent.Add rinsed basmati rice and stir for 30 seconds. Add chicken stock and stir. Cover with a lid and bring to a boil. Turn the heat down to a light simmer and put a timer on for 15 minutes.In a large non stick pan, cook chicken in batches until golden and cooked through. In the last batch, throw in the broccoli florrets and cook until cooked to your liking.Build your bowl! Divide the rice, broccoli and chicken and sprinkle with spring onions and sesame seeds as a topping.

Sweet Potato Pie

How great is sweet potato? and how amazing are pies?!Imagine what this insane mix is going to taste like!This is the most delicious vegan recipe, and is absolutely packed with vegetables.It's incredibly easy to make and is the best idea for dinner, bulk cooking, leftovers or meal prep lunches.Whether, you're vegan, vegetarian or a meat eater, you will absolutely love this tasty healthy recipe.Plus, It's such a great winter warmer for all those people enduring winter right now!Serves: 6-8Prep Time: 20 MinutesCooking Time: 1 Hour 10 MinutesIngredients:1 Carrot, peeled and chopped1 Onion, diced1 Leek, halved and washed inside and out3 large Celery stalks, cleaned and chopped1 Zucchini, diced1 Garlic, crushed1 Cup Red Lentils3 Tsp. Curry Powder2 Tsp. Cumin1 Tsp. TurmericGenerous pinch of Salt and Pepper1kg Sweet Potato, peeled and chopped1L Vegetable Stock stock2 Tbsp.Olive oilDirections:Pre-heat oven to 180 degrees celsius.Peel and chop sweet potato into small chunks and place into a large pan with boiling water. Cook for 15-20 minutes or until sweet potato is cooked through.Heat a deep saucepan over medium-high heat and splash with olive oil. Add onion, carrot,leek, celery, zucchini, garlic to the pan and cook for 10 minutes or until vegetables begin to soften.Add lentils, salt, pepper, vegetable stock, tumeric, cumin, curry powder to the mix and stir through thoroughly. Cook for another 15 minutes.Once the sweet potato is cooked through, place into a large bowl and mash. Add salt and pepper to the mash.Add vegetable mix to a deep baking tray and fill until vegetable mix is used up. The baking tray should be roughly 3/4s full.Add sweet potato to the baking tray, forming a thick layer above the vegetable mix. Try not to press the sweet potato too hard, you want this to stay on top!Cover the tray with al foil and bake for 30 minutes.Using a grill, place on high heat and grill the pie for 5 minutes to until it begins to slightly crisp.Serve hot, with a delicious piece of bread for dipping!Hope you loved this recipe!If you do decide to make it, don't forget to share it with me!Come visit me on Instagram or Facebook & show me your creations!

Sesame Chicken Meatballs

This Sesame Chicken Meatballs Recipe is SUPER delicious!It's an amazing quick and easy dinner idea for when you're craving something fresh, healthy and super filling.PLUS, it also works perfectly for meal prep work lunches! Yay!Pair these meatballs with rice and salad to complete your tasty healthy meal.Makes: Approx 15Prep Time: 10 MinutesCook Time: 5-7 MinutesIngredients:500g lean chicken mince1 tbsp fresh coriander, roughly chopped1 tbsp fresh ginger, grated2 garlic cloves, crushed2 tsp black sesame seeds1 tsp curry powder2 spring onions, finely slicedPinch of salt and pepperDirections:Add ALL ingredients into a bowl and mix well. Take 1 tbsp of mixture at a time and roll into small bite sized balls.In a medium non-stick pan, heat a splash of olive oil over medium to high heat.Cook the meatballs for 5-7 minutes or until completely cooked through (check and open one up, chicken can be super funny!)Serve with a side salad and some rice!

Crispy Crumbed Fish

This Crispy Crumbed Fish paired with mySweet Potato Friesmakes the perfect healthy fish and chips recipe.I used to love 'fish fingers' for dinner when I was a kid, and this recipe is an such a easy way ofpleasing your kids, while enjoying dinner as a family.The crumbed batteris delicious, crispy & crunchy without being greasy or heavy! It's a win win!Prep Time: 15 MinutesCooking Time: 20 MinutesServes: 4Ingredients:500g white firm fish, sliced into strips1/4 tsp salt1/2 tsp dried oregano1/2 tsp curry powder1/4 tsp chilli powderpinch of pepper1 egg, whisked2 tbsp olive oil2 cups of panko bread crumbsServe with:Sweet Potato Fries or a side salad! Like my fresh Greek SaladDirections:Pre-heat oven to 180 degrees celsius.Whisk egg into a small bowl and set aside.Add panko crumbs, oregano, curry powder, chilli powder and pepper into a large bowl and mix through.Add each fish fillet into the egg mixture, and then straight into the crumb mixture.Then place the crumbed fish onto a lined baking tray and drizzle with the olive oil.Place into the oven for 20 minutes or until lightly golden brown.EAT!

Quinoa Fried 'Rice'

I absolutelylove this recipe! It's super easy, super healthy and super delicious.Plus it's so so so easy to make - it's the perfect simple dinner idea and also makes amazing leftovers forwork lunches the next day.This recipe can also easily be made vegan and is super kid friendly so the whole family can enjoy together. YAY!Serves: 4Prep Time: 15-20 MinutesCooking Time: 15-20 MinutesTip:If you wanted an added extra bit ofprotein, add chicken or some tofu.Ingredients:1 large garlic clove, crushed1 carrot, diced1 small brown onion, diced1 small broccoli head, cut into florets and diced1 small red capsicum, diced1 cup red cabbage, thinly sliced2 spring onion stalks, thinly sliced1 cup uncooked quinoa1 red chilli, sliced thinly2 tbsp soy sauce2 tbsp oyster sauce (Or more soy to make it vegan or vegetarian)Salt and pepper to tasteFresh coriander to serveDirections:Begin to cook quinoa according to packet instructions.In a deep pan, heat a small amount of olive oil and fry off garlic, chilli and onion for 2-3 minutes or until onion becomes translucent.Add broccoli, carrot, capsicum and spring onion into the pan and cook for 5 minutes until vegetables begin to soften.Add cabbage into the pan and cook for 2 minutes until the cabbage begins to soften.Add cooked quinoa to the pan and stir through.Add the soy, oyster and fresh coriander to the pan and heat through. cook for a further 1 minute and then serve!

Vegan Sweet Potato Burgers

These sweet potato burgers are SO delicious!They contain a new ingredient I've discovered -Textured vegetable protein! It's seriously SO COOL.Whether you're vegan or not, this will be your new favourite burger.Not only are the super delicious but also super easy and healthy too!It's packed with protein and flavour, and is the perfect healthy alternative to takeaway.I guarantee everyone will love this easy amazing recipe. Makes: 6 patties Prep Time: 20 MinutesCook Time: 15 MinutesIngredients: 220g sweet potato, sliced into chunks 1 cup of Macro Organic Textured Vegetable Protein, dried 2 tbsp Moroccan spice 1/4 tsp salt 1/4 cup plain flour 2-3 tbsp olive oil, for cooking Extras (up to you!) :Red onion, diced Lettuce Leaves, cups Avocado Directions:Peel sweet potato and slice into small chunks.Steam thesweet potato in the microwave for 5 minutes, or until soft. Mash once soft and set aside.Add the texturedproteinto a bowl and pour 1 cup of boiling water over thetop. Place a plate over the bowl to keep the steam in! Leave to sit for 5-10 minutes or until all the water is absorbed.In a medium mixing bowl, mix the vegetable protein, mashed sweet potato, Moroccan spice, salt and plain flour. Mix well (I use my hands so it binds well!). and shape into small patties.On a large non stick frying pan, heat olive oil over a medium to high heat. Cook patties for 3-4 minutes on each side, or until lightly golden brown.Serve on a lettuce leaf, with some avocado, red onion and a big squeeze of lime! (This is up to you as to how you'd like to serve, but these are just my favourites!)

Grilled Pork and Broccoli Meal Prep

This Grilled Pork and Broccoli recipe is the perfect meal prep idea for work lunches!It takes no time at all to grill the pork and broccoli in the frying pan, making it a super easy, quick and healthy recipe.Plus, I love pairing this combination with rice so your tummy stays nice and full. YAY!Makes: 3 MealsPrepTime: 15 MinutesCook Time: 15 MinutesIngredients:300g pork fillet, sliced thinly1 large broccoli head, sliced into florets1 cup of basmati rice, uncooked & rinsed3 whole all spice balls3 whole cloves (spice)1 small brown onion, diced2 cups of chicken stock1 tbsp dried oregano1 tsp salt1/2 tsp cracked pepper1-2 small garlic cloves, crushed1 tsp olive oilDirections:In a small pot, heat olive oil over a medium to high heat.Add brown onion, whole cloves and all spice into the pan and cook until onion becomes translucent.Add rinsed basmati rice and stir for 30 seconds. Add chicken stock and stir. Cover with a lid and bring to a boil. Turn the heat down to a light simmer and put a timer on for 15 minutes.In a large bowl, add the pork, dried oregano, salt, pepper, garlic and a small splash of olive oil.On a non-stick pan, cook the pork in batches until lightly golden brown and cooked through. Once you've cooked your last batch, add a touch more olive oil into the pan and add the broccoli. Cook until cooked to your liking.Divide the rice, broccoli and pork between three containers and enjoy for lunch or dinner three days in a row!