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Claire Power
Perth, Western Australia
French/Australian twin mum, healthy plant-based foodie and nutrition nerd.

Classic Apple Pie with a Shingled Crust

in partnership with Bob's Red Mill
My Recipes
Chocolate And Raspberry Layer Cheesecake With Chocolate Pecan Crust
Birthday Cheesecake for my Dad's 60th. I made it with a chocolate pecan crust topped with a vanilla and raspberry layer and a chocolate layer and on top melted @loving_earth creamy and Salted Caramel chocolate and some fresh raspberries. Everyone loved it on Friday night and sadly I just ate the last slice tonight! It was so special celebrating my dad's birthday with my family and even my sister and her boyfriend were there.
Baked Cinnamon Donuts With Pink Coconut Glaze
Pretty Pink #vegan Coconut Cinnamon Donuts (baked not fried and no icing sugar for the icing!) - they are the perfect way to finish off a relaxing weekend. I would like to enter them to the queen of Vegan donuts @sobeautifullyreal #samscakeoff party even though they are not technically cake!
Quinoa And Carrot Salad
Craving my Moroccan Carrot quinoa salad. (so happy to finally have a carrot emoji!?) I am thinking of making it for@my hubby's family one evening. I think they would like it too! I might even make it for Christmas!
Sweet Potato And Tahini Brownies
Craving a slice of my vegan sweet potato tahini brownie! I have some exciting news as I will be sharing the recipe for them on @beautifulcuisines insta story later today in time to celebrate Thanksgiving in America.
Mushroom Quinoa Risotto
Trying to decide what to cook for dinner tonight. I would love to make this mushroom quinoa risotto again. Or a lentil dhal! I bet my husband would prefer if I made pizzas though since it is Friday pre footy final! The struggle of having a non healthy plantbased husband. I have included the recipe for this vegan quinoa "risotto" in the comment below. And my favourite veggie at the moment are mushrooms! We eat almost 1 kg every week!
Raw Chocolate Cheesecake
Throwback to last sunday's raw cake I made for my twins first birthday. I cannot believe it has been a week already since their birthday! ?? I love the little toddlers that have replaced my newborns but I miss my little babies and I don't like how quick the weeks go by! Before I know it they will be going to school I will switch off from my phone and go explore a healthy cafe in the Perth hills with my little family once they wake up from their morning nap. Wishing you all a beautiful sunday.
Raw Chocolate Tart
This raw chocolate tart was so delicious! It was the perfect way to end a great Easter lunch with my family. I enjoyed eating the leftovers for the past few days.
Chocolate Coconut Tahini Slice With Coconut Chips & Cacao Nibs
My chocolate coconut tahini slice recipe is finally on my blog. Takes 20min to make so still time to make it for tonight's celebrations! Vegan, refined sugar free and gluten free of course
Craving a slice of this peanut butter and chocolate chips loaf tonight after watching MAFS! 😋😜I might be trying to have a healthy week but healthy sweets are still part of my days! 😗 I had a berry smoothie, a big salad with hummus and a Thai Green Curry Brocoli Soup for dinner. 🌱👌🏻 I always forget to share my daily meals on my story 🙈😆 Sorry! If you want to make this peanut butter and chocolate chips bread recipe is below: ⬇️⬇️ . Protein Peanut Butter Choc Chip Bread 😋 • 1 ¾ cup of wholemeal flour • 1 cup of Mayvers Protein peanut butter • 2 tsp of baking powder • ½ cup of sweetener (I used stevia powder) • 1 tsp of vanilla essence • 1 ½ cup of nut milk of your choice • ½ cup of dairy free choc chips 1. Preheat your oven to 200 degrees Celsius and line a loaf tin with baking paper; 2. Mix the flour, baking powder and sweetener together. 3. Then add the vanilla, peanut butter and nut milk. If your peanut butter is very dry add more milk if required) 4. Fold in the chocolate chips and spoon the batter in your tin. 5. Top with more chocolate chips and cook for 30 minutes at 200 degrees Celsius. . . #yummy #eattherainbow #vegan #enjoyplantpower #f52grams #paleo #feedfeed #bestofvegan #gloobyfood #foods4thought #veganlife @bestofvegan #sweatwithkayla @kayla_itsines #thatsdarling #beautifulcuisines #lovefood #veganfood #heresmyfood #fitness #fitnessmotivation @food
Back home after a long weekend in Melbourne 😞and back to eating healthy. 🌱I will spend my day tomorrow prepping lots of healthy meals like these couscous chickpea falafel salad jars using @thechiaco chia seeds 👌🏻(recipe below) as well as bircher muesli, green soup, kale salads and low sugar bliss balls after a big weekend of eating! ☺️😉 We had such a good time in Melbourne with friends and family, going to the Ed Sheeran’s concert and celebrating our 5th wedding Anniversary! 💕💕 . Couscous Chia and Chickpeas Salad Jars using @thechiaco Makes 2. • ½ cup of cooked couscous (cooked to the packet instructions) • 3 tbsp of Chia Co Salad Booster or chia seeds • 1 cup of cooked chickpeas • 4-6 falafels • 1-2 tomatoes • 1 cup of baby spinach • 1 handful of coriander leaves • tahini lemon dressing (recipe below) (2tbps of tahini, 2 tbsp of olive oil, 1 lemon) • salt, pepper and chilli flakes to taste. 1. Cook the couscous as per the packet instructions and leave to cool. 2. In 2 jars, add in the cooked couscous mixed with chia seeds or salad booster. 3. Add in the chickpeas then the falafels. 4. Layer the tomatoes diced and the baby spinach on top of the jar. 5. Top with a few coriander leaves, salt, pepper and chilli flakes. 6. In a separate container to take make the tahini lemon dressing using 2 tbsp of tahini mixed with 2 tbsp of olive oil and 1 lemon juiced.