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HEALTHYFRENCHWIFE- Claire Power Plant-based Nutritionist logo

corn-free

Plant-based lunch ideas

Berry Crumble – Nut-free

Raw Vegan MOCHA Cheesecake Bites

plantbased children healthy snack

Healthy Chocolate Chickpea Dip

Vegan Orange and Almond Cake

Vegan Raspberry & Macadamia Muffins

Healthy French Bowls

Vegan GF Chocolate Mudcake

Blueberry Lemon & Poppyseed Loaf (GF, VEGAN and Allergy Friendly)

Healthy GF Vegan Breakfast Ideas

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About Me

vegan nutritionist, nutritionist orange

 

Claire Power is a qualified nutritionist, mum of 3 and the food blogger/stylist and photographer behind Healthyfrenchwife. Claire creates and shares colourful healthy vegan plant-based recipes through her blog and social media to a following of over 105,000 people. She has been making healthy vegan recipes for over 6 years and has developed and photographed recipes for many businesses including Woolworths, San Remo, Thermomix, The Chia Co, Cocobella and many more. Claire has had many of her vegan recipes appear in health and wellness magazines in Australia and overseas. She also offers worldwide nutrition consultations and specialise in plant-based nutrition. Book a session today!

 

  • Home
  • Recipes
  • BLOG
  • Services
    • Food photography
  • Nutrition Coaching
    • Booking Form
    • Testimonials
  • WORKSHOPS
  • About
  • Contact Me

Recent Posts

  • Spotlight On Legumes
  • Nut-free Gingerbread Bliss Balls
  • 2019 Healthyfrenchwife Christmas Gift Guide
  • Vegan Zucchini Lasagna with Cashew Cheese
  • Plant-based lunch ideas
  • Berry Crumble – Nut-free
  • Raw Vegan MOCHA Cheesecake Bites
  • Vegan Banana Buckwheat Cake
  • GF Vegan Chocolate Mud Cupcakes
  • Chickpea β€œTuna” Cornichons Sandwich

Latest Posts

December 2, 2019 By healthyfrenchwife Leave a Comment

Nut-free Gingerbread Bliss Balls

a nut-free vegan gingerbread bliss ball recipe- perfect for a vegan christmas

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INSTAGRAM

healthyfrenchwife

Mama of 3 #plantbased kiddies πŸ‘§πŸΌπŸ‘¦πŸΌπŸ‘ΆπŸ»
Healthy vegan recipes (& #allergyfriendly)
Plantbased Nutritionist 🌿
French/Australian
Get my free ebook⬇️

Instagram post 2191688556450496125_270687028 πŸŽ„Just me sitting in front of my Christmas tree πŸ€ͺ to share that I have an article featured in the latest @nourish_au magazine! 🀩 It is called Happy Healthy Christmas πŸŽ„ and it features also 2 healthy Christmas recipes I have created. πŸ˜‹πŸ™ŒπŸ»
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This magazine features a lot of great vegan recipes and articles from @plant_proof @doctorsfornutrition @adamguthrie so be quick grab yourself a copy or better gift someone a subscription to this magazine πŸŒ±πŸ˜˜πŸŽ„
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#nourishau #veganmagazine #vegannutritionist #vegannutrition #bestofvegan #christmastree #christmasrecipes #veganchristmas #healthychristmas #plantbasedchristmas #veganrecipes #vegannutrition
Instagram post 2191382023158841304_270687028 You need to SAVE this recipe! πŸ˜‹πŸ€€ I promise you will love these Raw Mini Nectarine Cashew Tarts recipe. πŸ€€πŸ€€πŸ’• They are great for summer here in Australia or you could swap nectarines for kiwis or berries if you are currently in winter. πŸ€ͺ

Save it and also let me know what you think of my first podcast episode with Ask Her Nourished Kids chatting about plantbased nutrition for children and babies. I was dreaming of being a guest on a podcast for 2020 and it happened before the end of the year! πŸ™ŒπŸ»πŸ’• .

The recipe is below is you want to give it a go! πŸ˜‹
Raw Cashew Cream Nectarine Tartlets

Makes 3 mini tarts

Crust: 
1 cup of brazil nuts or almonds
1 cup of desiccated coconut 
1/2 tbsp of coconut oil
2 tbsp of rice malt syrup

Cashew Cream:
1 cup of raw cashews soaked in water
1 tbsp of melted coconut oil 
4 tbsp of rice malt syrup
2 tsp of vanilla essence
2/3 ripe nectarines to top

1. Soak your cashews in water for 4 hours minimum.
2. In a food processor blend all the crust ingredients starting with the nuts only then press down in your Tartlets moulds.
3. In a washed food processor blend the drained and rinsed cashews with the rest of the cashew cream ingredients and spoon on top.
4. Place in the fridge to set for a few hours then top with sliced nectarines. You can place it in the freezer if you want to make it ahead of time. 
#veganrecipe #veganrecipes #bestofvegan #summerrecipe #nectarine #rawvegantarts #cashewcream #nectarines #rawveganrecipe #plantbaseddessert #vegandessert #vegansofig #eattherainbow #vgang #veganfamily #eatbetternotless #plantbasednutrition #plantpowered #veganmom #eatplants #govegan #plantbasedvegan #plantbasedrecipes #eatmoreplants
Instagram post 2190652841353031883_270687028 Yummy Vegan Lunch Boxes πŸ˜‹ for the twins using @littlelunchboxco amazing new lunchboxes we got for school next year. Fair to say we are beyond excited to go to preschool next year and have these cute lunchboxes! πŸ™ŒπŸ»β˜ΊοΈ Blue with sharks for James and Pink with a cat for Eloise πŸ€ͺ They were just so excited that they requested to eat their lunch in them (and probably everyday until school starts! πŸ™ˆ) I made them a healthy and nutritious plantbased lunchbox with fruit + veggies + chickpea bean pasta salad and nut-free vegan pesto (recipe below) + seeds + nut-free date bliss balls. Ticks all the nutrition boxes! βœ…
🌱
If you have to pack your kids lunchbox I will be sharing a lot more healthy plant-based ideas next year too when I have to pack their lunchbox every week so tag a mama who might be keen for some new lunchbox inspo next year!πŸ’•
🌱
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For the vegan nut-free pesto- blend some seeds + basil, nutritional yeast, garlic, lemon and olive oil. I always like adding some sneaky spinach in too!. #healthylunchbox #healthylunchboxideas #easylunchboxes #kidslunchbox #kidslunch #schoollunch #luncheskidslove #schoollunchbox #healthyschoollunch #kidslunchideas #foodforkids #healthylunchinspo #lunchboxideas #lunchboxmum #lunchboxinspiration #simplelunchbox #nutfreelunchbox #nutritionforkids #healthyfoodchoices #healthyfoodforkids #refinedsugarfree
#mumlife #veganlunchbox #veganlunchboxideas 
#nutfreesnacks #kidslunchboxideas #plantbasedlunchbox #veganmum #veganmom
Instagram post 2189908320642329352_270687028 December is finally here so now it is time to share my Christmas recipes! πŸŽ„πŸŽ Today I have these Nut-Free Gingerbread Bliss Balls. So many of you wanted the recipe so please make sure to save it and share it with someone who would like them! πŸŽ„
Talking about Christmas, have you checked my 2019 Healthyfrenchwife Christmas Gift Guide. The link is in my profile. πŸŽ„πŸŽ
πŸŽ„
Nut-free Gingerbread Bliss Balls - makes 12-15 
1 1/2 cup of rolled oats 
1 cup of medjool dates 
1 tsp of ginger powder 
1/2 tsp of cinnamon powder
1 tablespoon of maple syrup
1/2 tbsp of coconut oil
.
1. Blend the dates and oat in a blender witn spices then add coconut oil and maple syrup and roll until it forms a sticky dough. Roll into bliss balls or make little gingerbread men with cookie cutters. .
#veganchristmas #gingerbread #healthyfrenchwife #bestofvegan #gingerbreadman #veganrecipe #veganrecipes #nutfree #allergyfriendly #vegansofinstagram #raisevegankids #vegankids #healthychristmasrecipe
Instagram post 2187312968240025715_270687028 Another reason for me to be thankful this year is this beautiful magazine feature in the latest @thrivemags It is available in Whole Foods Walmart Target and more in πŸ‡ΊπŸ‡Έ get your hand on a copy if you can! πŸ˜˜πŸ’•πŸ™ŒπŸ» #thrivemags #thrivemag #thrivemagazine #veganmagazine #foodblogger #veganfoodshare #veganfoodie
Instagram post 2186965072994981513_270687028 GRATITUDE- What I am grateful for this year. πŸ™πŸ»
Happy Thanksgiving to my American Friends! I hope you will have a beautiful day celebrating with loved ones. We don't celebrate Thanksgiving but i wish we did! So I thought today I would share 10 Things I am Grateful For This year. πŸ’•#πŸ™πŸ»Please let me know if you can relate and what you are grateful for.πŸ™πŸ» 1. My health - we often take it for granted but without my health I would never be able to be the best mum/wife/friend and do any work.
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2. Being vegan 🌱 The more I know the more I am grateful to have made the switch over 3 years ago. It is also amazing that the best diet for our health is also the best diet for the planet and the animals!
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3. My 3 kids - it is pretty obvious but I better mention it! I love them to bits and I am so lucky to be able to work from home with them.
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4. My friends - I have made some new friends this year who have really helped me and kept me sane!
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5. My big secret project - I can't wait to tell you more in 2020!
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6. My family- my parents and my sister who come on flights to spend time with us and help me out with my 3 kids.
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7. My new Yoga classes - Thanks @rawyoga.co - I love carving time for myself every monday night to attend yoga classes- one of my most important self care rituals.
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8. My morning routine - I have been really making sure I get up at the same time as my husband (5am) to make the most of that child-free hour by going for a walk on the treadmill while listening to podcasts and setting my intentions for the day. I am learning so much by listening to 3-5 podcats a week! try this!
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9. My Instagram community - I am so grateful for everyone of you who decided to follow along but who is also engaging with me. Commenting, Dms and likes help me stay motivated to create content for you.
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10. πŸŽ„This festive season- I love Christmas and my birthday right after. So special this year having all my family too πŸŽ„

So can you relate? What are y ou grateful for? I would love to see a big list of comments filled with gratitude! Please open up with me πŸ’•πŸ˜˜πŸ™ŒπŸ»!
Instagram post 2186281914817352269_270687028 πŸ’πŸ₯₯🍫 Raw Vegan Cherry Coconut Chocolate Slice 🍫πŸ₯₯πŸ’
I made this delicious slice last year when cherries started coming into season here in Australia and I feel like making it again very soon! If you want to make it too the recipe link is on my blog. πŸ’πŸ˜˜
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#cherries #orangensw #cherryslice #cherryripeslice #cherrycoconut #rawveganslice #veganrecipe #vegandessert #vegandesserts #plantbaseddessert #plantbasedrecipes #plantbasedvegan #nutritionist #vegannutritionist #veganfoodblogger #vegansofig #vegansofinstagram
Instagram post 2184840649244626804_270687028 Whether or not you celebrate Thanksgiving I invite you to make my sweet potato vegan GF sweet potato and Tahini Brownies! Delicious and healthier for you they make the best dessert! πŸ˜‹ Save the recipe and let me know if you have made them before or plan to make them! πŸ˜‹πŸ˜˜πŸ˜˜
.
.
Vegan Sweet Potato Tahini BrowniesπŸ˜‹
I used a square brownie pan. * 450gr of puree sweet potatoe- about 2 medium potatoes
* 1/2Β cup of almond milk
* 1/2 cup of buckwheat flour or all purpose flour
* 2/3 cup of almond meal
* 1/2 cup of coconut sugar or any other sweetener * 1/3 cup of raw cacao powder * Pinch of salt
* 1/3 cup of tahini + more to swirl on top. 
1. Steam or boil your sweetΒ potato, drain and leave to cool.
2. Pre heat your oven to 175 degrees celsius and line a small brownie pan with baking paper.
3. In a food processor add in the potatoes and all the other ingredients;
4. Mix until very well combined.Β 
5. Spoon into your pan, drizzle some extra tahini and make swirls using a knife. 
6. place in the oven and cook at 175 degrees Celsius for 40 minutes.
7. Keep it in the fridge for up to 1 week. . #healthyfrenchwife 
#brownies #veganbrownies #sweetpotatobrownies #tahini #thanksgiving #thanksgivingrecipes #veganthanksgiving #veganrecipe #veganrecipes #plantbasedrecipe #plantbasedrecipes #vegansofinstagram #vegansofig #vegetarien #healthybrownies
Instagram post 2181925486765919535_270687028 DOUBLE TAP if you would like a bite! πŸ₯°πŸ₯°
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With the festive season approaching I thought I would share this Raw Vegan Almond Caramel Peanut Butter Pecan slice again! It was so good! I hope you will like it too! Please save it too so you can make it later on! βœ¨πŸ™ŒπŸ»πŸ˜˜πŸ˜˜ .
Happy Thursday!
.
Love Claire xx .
Ps: if you know someone who would love this please share with them πŸ’•πŸ™ŒπŸ»β˜ΊοΈ .

Vegan Almond Caramel PB Pecan Slice

Base: 
2 cups of almonds 
2 tbsp of rice malt syrup
1 tbsp of coconut oil
1 tsp of vanilla essence 
1 tbsp of water 
1. In a food processor blend the almonds until fine then add the rice malt syrup, coconut oil, vanilla and water and blend until it forms a sticky dough.
2. Press down in a small square tin lined with baking paper (wet your hands to press it down to make it less sticky).
3. Place it in the freezer while you make the caramel. 
Date Caramel: 
1 cup (or 10) Medjol dates soaked in hot water for 10 minutes minimum
1 tbsp of coconut oil
Pinch of salt
1/2 tbsp of water

1. Soak your dates pitted then drain the water and blend the dates in your food processor. 
2. Add in the rest of the ingredients and blend further until smooth.
3. Spread the date caramel on top of your almond base

Toppings:
2 tbsp of peanut butter
1/2 cup of pecan nuts
2 tbsp of chocolate chunks
Pinch of sea salt flakes (optional) 
1. Add the peanut butter on top of the caramel layer in dollops.
2. Add in the pecan nuts then the chocolate chunks.
3. Place to set in the freezer. 
4. Eat straight out of the freezer. πŸ˜‹

#rawveganslice 
#pecanslice
#peanutbutter
#veganrecipe 
#plantbasedfood
#veganism
#veganfoodshare
#vegansofinstagram
#bestofvegan
#thefeedfeed 
#thanksgivingrecipe
#allergyfriendly
#almonds
#veganmum
#veganfoodblogger
#veganrecipes 
#veganfoodie
#veganeats 
#vegancommunity 
#veganshare 
#vegandessert
#vegansweets
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