In order to maintain a healthy lifestyle, we have provided a few different recipes including; Moroccan chicken stew, sugar-free apple tart, and sweet potato falafel bites which all include healthy alternatives to your usual fattening products and still taste good! All of these recipes are high in proteins which not only maintain your muscles, but become repaired myofibrils which increase in thickness and result in muscle hypertrophy aka growth.

RECIPES

Moroccan Chicken Stew

Ingredients
Large handful of flaked almonds
1 tbsp ghee
2 red onions, finely sliced
Thumb-sized piece of ginger
(about 40g), unpeeled if organic, finely grated
1tsp ground cumin
1 tsp ground cinnamon
½ smoked sweet paprika
4 chicken thighs, skin on
2 red peppers, sliced into thin strips
1 large lemon, cut into 6 thick slices
Handful green olives, stoned
250ml gluten-free chicken stock or bone broth
4 pitted dates or dried apricots, chopped
A small pinch of chili powder or 1 fresh, red chili, chopped (optional)
150g green beans, halved
Handful fresh coriander, chopped
Handful fresh parsley, chopped

Method
In a large, dry pan, gently toast the almonds for 2 mins until golden – don’t take your eyes off them, as they burn easily – then set aside.
In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add garlic, ginger and spices, and fry for 1 min more.
Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.
If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
Add the green beans for the final 4 mins of cooking time. Season to taste and top with coriander, parsley and toasted almonds to serve.

Sugar-Free Fig and Apple Tart

Ingredients
250g dried figs, trimmed
200g plain flour, plus extra to roll
175g cold butter, cubed (see Note)
2 tablespoons iced water
3 eggs
1/2 cup cream
1 teaspoon vanilla bean paste
2-3 Pink Lady apples, peeled, cored, thinly sliced (see Note)

Method
Place figs in a heatproof bowl. Cover with boiling water and set aside for 1 hour to soften.
Meanwhile, make pastry. Place flour and butter in a processor and process until a breadcrumb texture. With motor running, gradually add about 2 tablespoons iced water until dough comes together as a ball. Turn onto a lightly floured surface and flatten dough into a 20cm circle. Wrap in plastic wrap and chill for 10 minutes to firm up. Roll dough into a 30cm circle. Place a 23cm loose base fluted tart tin on a baking tray. Line tin with pastry, letting excess pastry overhang. Chill for 15 minutes.
Preheat oven to 200°C or 180°C fan-force. Prick base of pastry with a fork. Line pastry with baking paper and fill with pastry weights or beans. Bake for 15 minutes. Remove pastry weights or beans and paper and bake for another 15 minutes or until light golden. Cool on a wire rack for 10 minutes.
Meanwhile, drain figs well and process in a food processor until a paste. Whisk eggs, cream and vanilla in a medium bowl until combined.
Reduce oven to 180°C or 160°C fan-force. Dollop fig paste into pastry shell and gently spread to cover base. Arrange apple slices on top. Pour over egg mixture. Bake for 45 minutes or until golden and set. Serve warm or at room temperature.

Sweet Potato Falafel Bites

Ingredients
750g sweet potato, cut into large chunks
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon mixed spice
1 garlic clove, chopped
1/3 cup chopped fresh coriander, plus extra to serve
1/4 cup plain flour
1 tablespoon sesame seeds
Vegetable oil, for shallow-frying
1 cup plain Greek-style yoghurt
1 tablespoon lemon juice
1 teaspoon sweet paprika
2 tablespoons chopped fresh mint
1 tablespoon extra virgin olive oil

Method
Place sweet potato in a microwave-safe bowl. Microwave on HIGH (100%) for 8 to 10 minutes or until tender. Cool 20 minutes. Peel.
Place sweet potato in a large bowl. Mash coarsely. Add cumin, ground coriander, mixed spice, garlic, fresh coriander and flour. Season with salt and pepper. Mix to combine. Refrigerate 15 minutes. Roll into 3cm balls. Sprinkle with sesame seeds.
Pour enough vegetable oil into a large frying pan to come 2cm upside of pan. Heat over medium-high heat. Cook falafel, in batches, for 5 minutes, turning, until golden all over. Drain on paper towels.
Meanwhile, combine yoghurt, lemon juice, paprika and mint in a small bowl. Season with salt and pepper. Drizzle with olive oil.
Garnish falafel with extra coriander. Serve with yoghurt dip.