So, we know how the famous trainer works outs but what the heck does Kayla Itsines eat? Despite living in Australia, Itsines' diet harks back to her Greek heritage. 'I like to eat Mediterranean-style and lots of Greek food — that means a wide variety of vegetables and fruits as snacks, and a good mix of vegetables, protein and carbohydrates for my meals,' she shared.

A typical day of food for Kayla might begin with two slices of toast topped with veggies. Lunch is often a quick tuna salad made with brown rice. Dinner is much more of a family affair: 'When we eat together [as a family], we have a lot of share dishes on the table, and we each eat a selection of the dishes we like!'

Kayla Itsines wearing Alo Yoga. Source: The Goodness Podcast

As you can see, carbs are very much on the menu. 'It's not that people need to cut out carbs - people need to learn how to eat them in the right way,' she shares. 'It's not the bread that's unhealthy it's what we put on it, like chocolate spread. Instead, dip it in olive oil and balsamic.' Follow the below recipes to refuel after a tough Kayla workout session.

Source: Women's Health Magazine

Calories: 581 Sat fat: 1.7g Sugar: 47.1g Serves: 1

Ingredients

• ½ tsp pure vanilla extract
• 125ml semi-skimmed milk
• 60g quinoa flakes
• 100g low-fat plain yoghurt
• 2 tsp pure maple syrup
• 2 medium figs, sliced

Method

1. Put 125ml water, the vanilla extract and half of the milk in a small saucepan and bring to the boil over a high heat.
2. Add the quinoa and reduce the heat. Simmer for 5 minutes or until thickened, stirring occasionally.
3. Meanwhile, place the yoghurt and maple syrup in a small bowl and mix until well combined.
4. To serve, pour the quinoa porridge into a bowl. Top with the remaining milk, sliced figs and the maple syrup and yoghurt mix.

Source: Women's Health Magazine

Calories: 193 Sat fat: 0.3g Sugar: 4g Serves: 1

Ingredients

• 1 small beetroot, scrubbed and grated
• 75g tinned cannellini beans, drained and rinsed
• ¼ garlic clove, crushed
• pinch of ground coriander
• pinch of ground cumin
• pinch of sweet paprika
• juice of ½ lemon
• sea salt and ground black pepper, to taste
• 12 plain rice crackers

Method

1. Blitz the beetroot, cannellini beans, garlic, coriander, cumin, paprika and 2 tsp water in a food processor until smooth. Season with lemon juice, and salt and pepper, if desired.
2. Place the beetroot dip in a bowl and serve with the rice crackers

Source: Women's Health Magazine

Calories: 284 Sat fat: 1.2g Sugar: 8.4g Serves: 1

Ingredients

• ¼ tsp cayenne pepper
• ¼ tsp ground cinnamon
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp smoked paprika
• 1 tsp sea salt
• ½ garlic clove, crushed
• juice of ½ lemon
• 100g chicken breast fillet, cut into thin strips
• 1 spray of oil
• 1 small handful of baby spinach leaves
• ¼ medium red pepper, deseeded and thinly sliced
• ½ carrot, grated
• ½ tomato, chopped
• ½ wholemeal pitta bread

Method

1. Place the cayenne pepper, cinnamon, cumin, coriander, paprika, salt, garlic and lemon juice in a small bowl and stir until well combined. Mix in the chicken ensuring it’s well coated with the spice mix. Cover with cling film and refrigerate for 30 minutes.
2. Heat a non-stick frying pan over a medium heat and spray lightly with oil. Add the chicken strips and cook for 4 minutes each side or until lightly browned. Remove from the heat and set aside.
3. To serve, layer the chicken, spinach, pepper, carrot and tomato within the pitta half.

Source: Women's Health Magazine

Calories: 238 Sat fat: 2g Sugar: 34.7g Serves: 2

Ingredients

• 170g frozen mixed berries, thawed
• 300g low-fat plain yoghurt

Method

1. Place half the berries and half the yoghurt in a high-powered blender and blitz until smooth.
2. To serve, place the remaining yoghurt in a bowl. Add the berry yoghurt and swirl through with a spoon. Top with the remaining berries. Simple, but delicious.

Source: Women's Health Magazine

Calories: 483 Sat fat: 5.5g Sugar: 7g Serves: 2

Ingredients

• 120ml light coconut milk
• finely grated zest and juice of 1 lime
• 1 garlic clove, crushed
• 1 fresh, long red chilli, finely chopped
• 2 tsp fish sauce
• 2 tsp reduced-salt tamari or soy sauce
• 20 medium raw prawns, peeled and deveined, tails intact
• 120g brown rice
• 240g pak choi, chopped
• 15 green beans, trimmed and halved
• 80g sugar snap peas, trimmed
• 1 tbsp chopped fresh coriander
• 20g sesame seeds
• lime wedges, to serve

Method

1. Whisk the coconut milk, lime zest and juice, garlic, chilli, fish sauce and tamari (or soy sauce) together in a large bowl. Add the prawns and toss well to combine. Cover with cling film and pop in the fridge for 1-2 hours to marinate, if you have the time.
2. Soak 10 wooden skewers in cold water for 30 minutes. This will help stop them burning when cooking the prawns.
3. Place the rice and 300ml of water in a small saucepan over a high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to medium-low. Simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes.
4. Preheat the barbie if the sun’s out. Otherwise, whack the grill on a medium-high heat. Thread the prawns on to the skewers. Grill for about 3 minutes on each side or until cooked to your liking. Once done, brush over again with the marinade.
5. Fill a saucepan 5cm deep with water and insert a steamer basket. Cover with a lid and bring the water to the boil over a high heat, then reduce the heat to medium. Add the pak choi and green beans and steam for 3 minutes, covered. Add the sugar snap peas and steam for a further 2 or 3 minutes, or until the vegetables are tender-crisp.
6. Time to dish it all up and sprinkle over the sesame seeds and coriander. Serve with lime wedges on the side. Traditional Aussie cuisine, the Kayla way.