Kayla Itsines Vegetarian Diet Pdf
Whole Air Fried Chicken
AIR FRYER WHOLE CHICKEN?! You best believe that when I first made this - It was probably the best day of my life hahahaha. I've partnered with @philipshomeliving and their incredible Airfryer XXL with Smart Sensing Technology! This is the one I have at home and you guys know how much I genuinely love it! I have the XXL because with air fryers, bigger is always better - especially if you have a family or guests over. I used the whole chicken Smart Setting to make this whole chicken and it is UNREAL and super juicy on the inside, with that crispy delicious skin on the outside (sorry about the stuffing visual, it just makes everything better haha). Make this TODAYYYY in your air fryer, you won't regret it. Thank you @philipshomeliving for partnering with me on this! We LOVE air fryers here!! Get this recipe on my website today - www.leahitsines.com Serves: 4 Ingredients: 1 x whole chicken (size 20 fits in the airfryer perfectly)2 spring onion stalks, sliced thinly 10 basil leaves, chopped finely 2 thyme sprigs, chopped finely 4 tbsp tomato paste2 large garlic cloves, crushed1 lime, juiced1 tsp paprika1/4 tsp cayenne pepperGenerous amount of salt and pepper2 tbsp olive oil Directions: In a mixing bowl, add the spring onion, basil, thyme, tomato paste, garlic cloves, lime juice, paprika, cayenne pepper, salt, pepper and olive oil. Mix well. At the tip of the chicken breast, lift up the skin and separate from the breast (without tearing!) Pull gently to separate. This is an icky thing to do, but it really flavours the meat. Divide the tomato mixture into 4 and place one quarter down one half of the breast, and then repeat down the other half. With the remaining mixture, coat the entire chicken. Place the lime rinds inside the carcass of the chicken. This next part is optional, but makes for an easy and even cook. Time to tie up your chicken! Using some twine, tie up together the drums, pulling them right towards each other. The name for this is to 'truss' a chicken. With a generous hand, sprinkle salt ALL over the chicken. This helps the skin to get crispy and have that delicious salty taste. Place the chicken breast side down in the airfryer basket, and change the setting to chicken and press go! The smart sense technology will take care of the rest. If you do not have a smart sensing machine, turn it to 165 for 1 hour. Flip half way. To crisp up at the end, change the temp to 180 degrees celsius for 10 minutes. Slice and serve!
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Light Lemony Potatoes
Oh how I love potatoes....They are a vegetable that will forever never let you down! These I made on Instagram stories over the weekend and you guys absolutely loved them! So, of course I needed to chuck them on the website and give them a permanent spot! They are SO easy to make, and par-boiling them makes for a really soft potato on the inside, but then adding them to the oven makes the outside crunch and it's just perfection. If you don't want to use your oven, you could throw them in the air-fryer for that extra crisp (ok fine you don't HAVE to use an air-fryer but...I just am in love with mine... haha!). 20 minutes on 180 degrees would do the trick perfectly after they are par boiled. Anyways, how did I start talking about air fryers??! Let's get into the recipe! Serves: 6 Cook time: 50 minutesPrep time: 10 minutesIngredients: 1kg white potatoes, left whole3 rosemary sprigs, leaves picked3 garlic cloves, grated 1 lemon, juiced 1-2 tsp paprikaSalt and pepper Olive oil, for drizzling Directions: Preheat oven to 180 degrees celsius and line a baking tray with baking paper. Fill a large pot of water and salt well. Place the potatoes into the cold water and bring to a boil. These potatoes don't need to be peeled, but give them a good wash before they go into the water. Boil until you can easily poke a sharp knife through, around 20 minutes (depending on the size). Remove potatoes from the water and onto a chopping board. Slice in half lengthways, and then half again. Now slice into small bite sized pieces. Once this is done, place them into a mixing bowl. Sprinkle over the rosemary, garlic, paprika, lemon, a generous pinch of salt and pepper and a generous drizzle of olive oil (think of me when you're doing this! "a Leah pinch and a Leah drizzle") Shake the bowl and mix well, without mashing the potatoes. This will ensure everything is coated well, and you can season accordingly. Place onto the baking tray and place into the oven for 30 minutes or until lightly golden brown. When they come our of the oven and are piping hot, squeeze a little more lemon over the top! Serve as a delicious side to dinner. I hope you absolutely love this one and make it for your family and they love it as much as I do :) Big love! Leah x
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Biscoff Cookies
I've recently discovered Biscoff, and I'm obsessed and it's something I now can't live without haha! Time for some epic cookies!! Makes: 14 cookies Ingredients: 160g butter (room temp!) 1 cup of caster sugar 2 eggs 3 cups of self raising flour 2 tbsp biscoff spread 10-15 biscoff cookies Directions: Preheat oven to 180 degrees. Combine butter and sugar together using an electric mixer. Add eggs and beat again until combined. Add 3 cups of self-raising flour and the biscoff spread and combine well. With gloves, make sure the mixture is well combined with your hands and add more flour if necessary. Roll into small balls with your hands and set aside. In small plastic bag, add the cookies and using a meat tenderiser, crush the cookies. Using one ball at a time and a handful of the crushed biscuits, roll the ball between your hands and get as much biscuit on as possible! Repeat with all other balls. Place on a lined baking tray and slightly press down on each ball for more of a cookie shape (not too much, they expand!) bake at 180 degrees for 20-25 minutes until golden.
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Kayla Itsines Vegetarian Diet Pdf
Source: https://www.leahitsines.com.au/