By now, most of you would be familiar with Leah Itsines. With a following of almost 400k on Instagram, Leah Itsines has made it her business to motivate and inspire women all over the world to lead a healthy, balanced life and still enjoy delicious, tasty food minus the guilt.
It is this exact philosophy that lead her to go on and create an easily accessible e-book entitled BARE (Balanced And Realistic Eating) which is a nutritional guide aimed to help women take the initial steps toward making a healthy lifestyle change in a balanced and realistic manner.
Packed with over 60 amazing recipes that have been tailored into a 4 week meal plan and approved by a nutritionist, BARE comes equipped with everything you need to kickstart your healthy eating journey and fuel your body whilst allowing for flexible and realistic eating on a daily basis.
“I love hearing how people have created my recipes and made it their own. I love hearing how people have felt after cooking my meals and how they’ve taken my work and implemented it into their lives. It makes my heart full!” shares Leah.
“My community inspires me,” she goes onto say. “I read every comment, on every post (yes, I’m on my phone 24/7!) but I think it’s important to listen to your audience and deliver what they want!”
“I see comments like ‘oh I wish I could have pizza, I miss it!’— so I’ll make a super delicious, healthy pizza that is perfect to any diet and isn’t super boring and be like ‘see…you can have pizza!’ and really enforce my whole message about balanced eating.”
See below for a recipe extract from BARE, exclusive to Amodrn readers!
ROAST VEGGIE WRAPS
Ingredients:
1 x wholemeal wrap, fresh or toasted
1/2 a small beetroot bulb, roughly peeled and chopped
1/2 small red capsicum, sliced into long strips
2 x button mushrooms, cut into quarters
1/2 cup raw pumpkin, peeled and choppped
1/2 cup canned chickpeas, drained
1/2 cup spinach leaves
40g feta
10g home-made pesto*
Directions:
- Preheat oven to 180 degrees.
- Place pumpkin, capsicum, mushrooms and beetroot in lined baking tray with a tablespoon of olive oil and coat with salt and pepper.
- Place into the oven for 35 minutes. At the halfway mark, turn the veggies around to ensure they’re cooking evenly.
- Spoon the pesto over the wholemeal wrap.
- Once vegetables are cooked through, place in the wrap to your liking.
- Add spinach, chickpeas and feta to the wrap.
- Roll tightly and wrap!
*Recipe for pesto included in e-book
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