2014 Highlights and 2015 Goals

2014 is just finishing and I felt the need to write a list of all the beautiful things that have happened this year in my life despite facing a few challenges. Life is sometimes bittersweet and I have to remind myself to focus on the happy times more than the more challenging times. Overall though 2014 was a good year for my husband and I. We did not achieve some of the things we had planned to in 2014 but hopefully they will happen in 2015.


  • Starting the year celebrating with my husband's sister and family.
  • Going downsouth with my family.
  • Celebrating our first wedding anniversary in a beautiful part of the world.
  • Getting my bliss ball recipe featured on the Body Book website (created by Cameron Diaz!).
  • Spending Easter will Mick's family and friends.
  • Visiting Sydney for the first time.
  • Mick got a new full time job.
  • We moved house and are now living close to the beach.
  • I got mentioned in the newspaper.
  • I studied with IIN a health coaching course.
  • I did a blogging course run by the amazing Rachel MacDonald.
  • I won the Loving Earth #featurefoodie competition and got to develop 5 new recipes published in December on their website.
  • My blog and Instagram community has grown immensely.
  • I have met new people who I now count as close friends.
  • I have eaten delicious food.
  • I have got healthier and developed a healthy relationship with my body.
  • Through the hard & more difficult days I have grown and learned a bit more about myself.
  • I got to finish the year and spend Christmas and my 25th birthday with my family and my gorgeous sister Charlotte who I had not seen for 1.5 year.
  • I had my amazing husband by my side every day of the year to celebrate my joys, push myself and help me go through difficult times.
What a year it was! And overall it was a quiet year!That's the thing about writing down the things you are grateful for, or highlights of your year. By the end of it you realise how much love and good your life is filled with. So I encourage you to do the same. Get a pen and paper and write down all the little things that have happened last year. You might be surprised by the length of it!


I am actually really excited for 2015! For me the new year almost coincide with my birthday (I turn 25 on the 28th of December) so I always fill like the new year is a new page where new goals can be achieved.

Some of my goals for 2015 are:
  • Buy a House! 
  • Travel to America (booked for March 2015! I am beyond excited!)
  • Spend more time with family and friends.
  • Change things up a little on my blog with some interviews, and more savoury/ wellness posts.
  • Blog some more.
  • Begin offering health coaching services once I graduate in February.
  • Set up a blogging/ food photography studio in new house.
  • Create an ebook of my recipes. YOU CAN BUY IT HERE!
  • Do more yoga.
  • Start meditating properly.
  • Grow my hair long.
  • Use more organic house and beauty products.
  • Go visit my family in France.


2014 Top Recipes

The year of 2014 is coming to an end and I have listed below the top healthy recipes on my blog this year for the number of visits. Not surprising 8/10 are healthy sweets and most have some chocolate too!

This recipe created in March is by far my most popular recipe. It had over 3700 views last year. Not bad for some little bliss balls!

I am pretty happy to see a savoury recipe as number 2! I didn't post many savoury recipes this year but that's one of my goal for 2015.

If you haven't made these yet I highly recommend you do! They are so good! Will be great to share with loved ones around Christmas too!

Can't wait for the orange season next year to make this lovely raw orange chocolate slice again!

Healthy Salted Caramel... enough said.

So good I would eat it everyday if I could! Even for breakfast!

Very proud of my healthy French Tarte Tatin. Can't wait for autumn to make some more!

A nice fruity change from the peanut butter cups!

A second savoury recipe! Surprised they are not number one though!

Just looking at them makes me want to eat them. 

I hope you have liked a few of my recipes this year! Thank you for coming to my blog many times last year and commenting/ making my recipes. I hope to create more delicious and healthy recipes next year. Maybe more savoury. Although who am I kidding?! They probably will be 70% chocolate recipes haha

Have a wonderful end of the year. Eat Well and enjoy your family and loved ones. I will be back in 2015 with some new posts! 

Claire x


Raw Chocolate Christmas Cheesecake

This is my very festive but simple Raw Christmas Chocolate Cheesecake. It was featured on the Loving Earth website too. I wanted to create a healthy & delicious cake which would not only look good on the Christmas table but also be easy and quick to make. This cake ticks all those boxes! It can be made in 30 min and with only 2 layers even people starting with raw cake making can do this cake! Also because it is a raw cake you can make it now for Christmas and keep in the freezer for a few days - taking it out 30min before serving. Toppings can be changed to suit your taste/pantry!

This cake will for sure be served on my Christmas table from now on and I am thinking of adding a few cherries and maybe some chocolate sauce on top for another yum factor!

Raw Christmas Chocolate Cake

Time: 30min + freezing 30 min
Serves: 8-12


  • 1 cup almonds
  • 1 cup pitted dates
  • 2 tbsp cacao powder
  • 4 tbsp coconut oil
  • 1 cup desiccated coconut
  • 3 cups of raw cashews soaked overnight or for 6 hours;
  • 2 tbsp coconut oil
  • 5 tbsp cacao powder
  • 1/3 cup coconut nectar or maple syrup
  • 1 tsp vanilla paste
  • pinch of salt
  • 1 tbsp cacao powder dusted
  • 1/2 cup desiccated coconut
  • 1/3 cup goji berries
  • mint leaves
  • Also fruit & chocolate sauce would work well.

  1. Line a cake tin with plastic wrap.
  2. Blend in a food process all the ingredients for the base until it is a little sticky, you may need to scrape down the sides.
  3. Line the cake tin with the base layer -using your hands or the back of a spoon to even it out and compress it down. 
  4. Put this layer in the freezer will you make the next layer.
  5. Rinse your cashews well and process the cashews in the food processor (cleaned from the base) until they become finely chopped and creamy.
  6. Add in the coconut oil and sweetener of your choice and blend again. You can add more sweetener if it is not sweet enough for you.
  7. Add the vanilla, cacao powder and salt and keep blending (scraping from sides from time to time) until it is smooth for a good 5 minutes. 
  8. Spread the second layer evenly on top of the base layer and chill in the freezer for at least 30 min.
  9. Before serving dust the cake with cacao powder, sprinkle coconut and goji berries on the outside forming a circle to make it more festive. Lay mint leaves on top or on the outside.
  10.  Keeps well in the freezer, just take out 20- 30 minutes before serving to defrost a little.



Stuffed Dates aka "Reindeer Poops"

I don't often post recipes for children but in the spirit of Christmas I am posting my first kiddy recipe! This "Reindeer Poop" recipe is suitable for people of all ages including adults and I am sure this recipe will bring a bit of fun at the Christmas table! This is probably the ugliest recipe I have ever made but it's reindeer poop so it's not supposed to be pretty hehe!

This is actually a very basic recipe of stuffed peanut butter dates covered in chocolate which could be made with the help of little ones to involve them in the making of this recipe. It only takes 10 min to whip up this recipe so it is a good one to make if having to bring a dish or sweet at a party at the last minute! 

"Reindeer Poops" Stuffed Dates
Makes 12, time 10 min


  • 12 Medjol dates;
  • 1/3 cup natural peanut butter;
  • 1/3 cup coconut oil;
  • 1 tbsp cacao;
  • 1 tsp cacao for dusting;
  • 1 tsp desiccated coconut for the snow;

  1. Slice the dates on one side with a knife;
  2. Remove the pips;
  3. Stuff them with 1/2 tsp of peanut butter each;
  4. Close the dates;
  5. Mix the coconut oil and cacao and dip each date in the chocolate mix;
  6. Put the plate of dipped stuffed date in the freezer for a few minutes until the chocolate is hard;
  7. Remove each date from the plate and serve into a different bowl (away from chocolate sauce spills)
  8. Dust with cacao and coconut to make "snow"
  9. Serve straight away or keep in the fridge.


Healthy Christmas Salad

This is my second recipe featured on the Loving Earth website. See it here: lovingearth.net/recipes/christmas-salad. They recommended I do sweets rather than savoury recipes as people tend to prefer sweets (No big surprise there!) But I decided to create a savoury healthy recipe for the festive season to balance all the sweet and chocolate that is going to be eaten at Christmas!

Planning on eating a bit more than usual at Christmas?? (I am too - don't worry!) well this salad will help to balance out your Christmas lunch. This beautiful festive Christmas Kale Salad would not only look great on the table but will also bring a nice dose of health and nutrients on your plate. Be sure to load half your plate with this salad and you won't have to fill as bad the next day!

This salad is also perfect to take to BBQs all summer long -  not just for Christmas day.

Healthy Kale Christmas Salad
Time: 20 min, serves 4.


  • 1 bunch of kale (better if organic);
  • 1/2 cup watermelon diced;
  • 1/2 cup feta (or cashew cheese drizzled if vegan);
  • 1/4 cup pecans;
  • 1/4 cup pumpkin seeds;
  • 2 tbsp desiccated coconut;
  • 2 tbsp olive oil;
  • salt & pepper;
  • 2 tsp apple cider vinegar;

  1. Wash and remove the leaves from the kale stalks.
  2. Cut the kale leaves finely and massage in a bowl with 2 tbsp olive oil with your fingers to soften.
  3. Cut and add the diced watermelon, feta (or cashew cheese).
  4. Next mix in the nuts and seeds and dress with apple cider vinegar, salt and pepper and mix all together.
  5. Sprinkle over the coconut at the end.


"Cherry Ripe" Bliss Balls

cherry ripe bliss balls
I am so happy to finally be able to share with you my first recipe featured on the Loving Earth website. See it here.

I only found out about Cherry Ripe when coming to Australia 6 years ago (I know!) I loved them straight away but being health conscious I can't remember the last time I ate one. My healthy Cherry Ripe inspired bliss balls will satisfy I hope your Cherry Ripe cravings! I believe they taste even better than the real thing. These bliss balls are also very easy to make (once you get dried cherries! that's the hard part!)

You can get dried cherries from health food shops (better to buy organic) and Kakulas in Perth. I have not tried them with fresh or frozen cherries. But I don't think it would work.

bliss ball recipe

Cherry Ripe Bliss Balls

time: 15 min - serves: 24 balls

  • 1/2 cup Activated Almonds
  • 1/2 cup desiccated coconut +1/3 cup more to roll the balls at the end
  • 1 cup dried sour cherries (organic is better- from a health food shop)
  • 2 tbsp raw cacao powder
  • 1/3 cup pitted dates
  • 1 tbsp coconut oil
  1. Blend the almonds and coconut in a food processor;
  2. Add in the dates & dried cherries and blend until chopped finely and starts sticking together (stop and with a spoon remove what is sticking on the side to mix it all well)
  3. Add in the coconut oil and cacao powder and mix again.
  4. With your hands roll the bliss balls using around 1 tbsp and roll in the coconut. Keep in the fridge for up to 2 weeks or in the freezer for longer.


healthyfrenchwife bliss balls recipe


Raw Chocolate Coconut Butter Cups

My favourite naughty chocolate bar is a Bounty bar. I loooove the combination of coconut and chocolate! (If you know me well enough you will know I adore coconut and chocolate and hate mint and chocolate together!)

Well on the weekend I was going to make traditional healthy peanut butter cups and thought why not use my coconut butter instead! And oh my! I am so glad I tried this! So quick and I actually prefer the coconut butter to the peanut butter ones! And it tastes like a Bounty bar! Just a lot healthier and more nutritious. 

Coconut oil and coconut butter are actually really good for you for lots of different health reasons. (Read more on this here). I use coconut oil in smoothies, add 1 tsp in cup of teas and coffees and bake with it. I find it helps me to get a flatter stomach, keeps sugar cravings away, gives me a boost of energy & it keeps me fuller for longer. I love coconut oil and have recently brought a jar to work. 

To make these coconut butter cups I have used coconut butter bought in a health food shop. 

So next time you crave a Bounty Bar - make my raw chocolate coconut butter cups!

Raw Chocolate Coconut Butter Cups
Makes 12- time: 10 min + freezing time


1/2 cup of coconut oil;
2 tbsp cacao;
1/4 cup coconut nectar or honey;
1/4 cup coconut butter;
1 tbsp desiccated coconut;
pinch of salt;

1. Mix the melted coconut oil with the cacao, coconut nectar and a pinch of salt.
2. Put 1 tsp of the chocolate mixture in the little moulds.
3. Add 1 small tsp of coconut butter in each mould;
4. Cover with 1 more tsp of the chocolate mixture;
5 Finish off with desiccated coconut on each of the coconut butter cups;
6. Put in the freezer for 1 hour and keep in the fridge afterwards.


Acai Blueberry Smoothie

Summer is coming and with it the season of smoothies and banana ice creams. If you are on Instagram you will be used by now to seeing every girl posting a picture of their acai bowl. As much as their bowls look good I am not a big fan of the traditional "acai bowl" which is made using 2 or 3 frozen bananas and more berries. It is a bit too much fruit in one serving I believe and it contains very little fat and protein for a balanced start to the day.

Acai is one of those trendy super foods. Acai berries are from South American and are very high in antioxidant. You can purchase some powder in a health food shop or online. 

I try to avoid eating too many sugary smoothies and juices in the morning as I know they won't keep me full until lunch time. I try to add more fat and protein and keep the fruit portion to one serving for a more balanced low sugar smoothie. This led me to my own version of the acai smoothie below.


  • 1 cup nut milk;
  • 1/2 cup frozen blueberries;
  • 1 tbsp linseed;
  • 1 tbsp chia seeds;
  • 1 scoop protein powder;
  • 1 tbsp coconut oil or 1/4 avocado;
  • cinnamon;
  • 2 tsp acai powder;
  1. Blend all the ingredients together in your blender;
  2. Enjoy. 


Green Buckwheat Salad

I made this salad for my husband and myself this week to take to lunch. I take my lunch everyday to work but my husband is slowly accepting to take some of my salads to work for lunch! He is slowly embracing my healthy lifestyle more and more but I have never forced it on him.
I believe we all have our health journey and healthy "aha" moment to live. It makes me so happy when he asks me to make him a green salad or a healthy trail mix or granola for breakfast! He has also been sending me pics of his takeaway salads from Eden Cafe in Subiaco. I feel very proud!

So this salad is a green nutritious and delicious salad that will please both yourself and your partner!

I have used buckwheat groats (found in health food shops) but you can use quinoa for a high protein gluten free grain or brown rice or couscous if you wish. Buckwheat is actually not a grain and not wheat. It is actually a fruit seed that is related to rhubarb and sorrel and it is a good substitute for grains for people who are sensitive to wheat or other grains that contain gluten. I love cooking and baking with buckwheat flour but I was yet to use it whole in cooking before.

This salad is great on its own or served with chicken or fish.

Green Buckwheat Salad:
serves 4; time: 25 min

  • 1 cup buckwheat groats (or quinoa);
  • 1 kale stalks
  • 1/2 cucumber
  • 1/2 red onion
  • 1 cup sugar peas or snow peas raw;
  • 1/3 cup mint
  • 1/3 cup coriander
  • 3 spring onions
  • 2 tbsp goji berries
  • almonds
  • apple cider 
  • olive oil
  • salt & pepper
  1. Rinse the buckwheat well and cook in a pan with 2 cups of water on medium heat for 10 min.
  2. Rinse the cooked buckwheat well and let to cool;
  3. Prepare and chop your kale before massaging it with olive oil for a few min with your hands;
  4. Chop the rest of your greens and mix together with the massaged kale;
  5. Add in the buckwheat and goji berries;
  6. Mix it all together;
  7. Top with a few leaves and almonds (optional);
  8. Dress the salad with salt and pepper and some olive oil and apple cider vinegar for a zingy vinaigrette.


Gluten Free Blueberry Muffins

As I type this I am currently enjoying my second gluten free blueberry muffin this morning. They are so delicious and addictive! They are 100% healthy though and you could even eat them for breakfast!

Blueberries are in season at the moment in Perth (Australia) and I found some cheap ones at a shop the other day. But if it's not in season you can also use frozen blueberries. I highly recommend you buy organic blueberries if you budget can allow as they are heavily sprayed with pesticides.

Blueberries as many of you know are so good for us! They are very high in anti-oxidants, vitamins but also low in sugar. I have been loving my blueberries lately: in smoothies, on top of organic greek yogurt, as a snack on its own or in muffins or in my blueberry galette recipe.

 Gluten Free Blueberry Muffins:

Makes 6- time: 10 min prep- 30 min cooking

  • 1 cup almond meal;
  • 1/2 cup buckwheat flour;
  • 1 tbsp linseed;
  • 2 tsp baking powder;
  • 1 tsp vanilla paste;
  • 2 eggs ( or chia eggs if vegan);
  • 1/2 cup milk (coconut, nut or dairy);
  • 1/2 cup coconut sugar (or maple syrup);
  • 1 cup blueberries (frozen or fresh);
  • 1 tbsp coconut oil;
  1. Pre heat your oven at 175 degrees and line a muffin tray with muffins cases;
  2. Mix dry ingredients in a bowl;
  3. Add in eggs, milk and blueberries;
  4. Mix it all together without smashing the blueberries too much.
  5. Use an ice cream scooper or a spoon to fill each muffin case to the top.
  6. Cook in the oven for 30 min at 175 degrees.


Blueberry Galette & Some Exciting News!

I am sorry I have been a little absent from this blog in the past few weeks. I usually post a new recipe most weekends but have been busy doing other things, meeting friends, enjoying the warm weather and just relaxing. I know quite a few of you have been wanting this recipe for a while and I have kept it under my hat for a time like now when I have not had time to develop new recipes. So I hope you forgive me and enjoy this new blueberry galette recipe. It is a bit rustic and 100% delicious. (Husband approved)

I have also some great news to share with you guys so read below past the recipe to find out more...

Blueberry Galette Recipe:

I have made this recipe a few times as it is so simple, easy and requires very little ingredients. I am sure you could swap the buckwheat flour for another wheat or gluten free flour. This recipe is also gluten free, paleo and vegan.

  • 1 cup of buckwheat flour;
  • 1/2 cup of coconut oil;
  • 3 tbsp of maple syrup
  • 1 cup of fresh or frozen blueberries; 
  1. Preheat oven to 180 degrees;
  2. Mix the buckwheat flour, liquid coconut oil and maple syrup to make into a dough with your hands;
  3. Mix it well and then chill for 30 min.
  4. Roll the dough with a rolling pin flat to a big round or oval shape. 
  5. Place the blueberries in the middle and fold back the edges of the galette to form a galette shape.
  6. Cook in the oven at 180 for 20 min.


I have some exciting news to share with you today. I have won a Recipe competition with Loving Earth (a health food online shop) and would be sharing 5 new healthy recipes on the Loving Earth website. I also got 2 of my existing recipes featured in their ebook. (My raw chocolate orange slice and my vegan chocolate cupcakes). I am so excited (and also nervous!) to be doing recipes for them! My recipes will be featured in December this year as  the #featuredfoodie of the month. It is my favourite month of the year with Christmas, my birthday, family, time off work and summer! So this is perfect! I am also very grateful to get such exposure of my recipes. I got so many page visits on the day they announced me as the winner. It’s crazy!

So stay tuned for the new healthy recipes that I will be sharing on their website and also on my blog in December. In the meantime I might not post as many recipes as I need to develop all new 5 recipes by mid November so I am going to be busy in the kitchen! You can always browse my archives for some cooking inspiration and I hope this delicious healthy blueberry galette recipes makes up for it too.


Lately I have felt a pull to change my blog and brand name. I felt that I had outgrown this blog design and my heart was not in the Power of Wellness name and brand anymore. I also use a different name on Instagram (@healthywifeperth) where I have the biggest presence and felt it would be confusing for viewers. I have been thinking of a new name for the past few months and after some internal reflection and advice from some lovely people I have decided to change my brand name from Power of Wellness/ healthywifeperth to Healthy French Wife.

I feel that the name Healthy French Wife represents me better than Power Of Wellness. It is more original, more feminine, soft and I believe it is more “me”. I kept half of my Instagram name but decided to remove Perth and add in French. I am currently living in Perth but who knows if we move city or country down the track. I also felt that a lot of people didn’t know I was French and it is a huge part of who I am.

I will be getting a new logo and blog template in the coming weeks and will move this blog to a new domain name. Hopefully it will all happen without a glitch and people visiting the old domain name will be directed to the new domain! What an adventure! I work in digital marketing in my day job but I never do website design or moving domain names! So I hope this won't be too difficult. 

I hope you will all continue to support me in my journey and I have some special recipes waiting to be shared once the new design & name is launched!


Guest Recipe: The Change Room Strawberry & Coconut Cake

I have been following the beautiful Mandy, founder of Change Room Foods on her beautiful Instagram account @the_change_room  Apart from her beautiful smoothie bowls and raw cakes she also makes delicious healthy baked goods! She even catered at the launch of the Lorna Jane Active Living Room in Melbourne! She has recently resigned from her job as a pharmacist to embark on the journey of a health entrepreneur and is planning to open a retail store in Melbourne in 2015! So if you are not following her already please do so and if you live in the Melbourne area keep your eyes open for her furture shop! 
Follow Mandy from Change Room Foods on Instagram and on Facebook. 

Last weekend I went to the markets and ended up buying a huge pallet of strawberries and made Mandy's delicious coconut strawberry cake and strawberry chia jam. They went together very well!

Mandy is kindly sharing her recipe with me and on my blog for all to see and I highly recommend trying this new guest recipe!

Coconut Strawberry Cake:


  • 1/2 cup organic, extra virgin coconut oil - melted
  • 1/2 cup organic, unsweetened plain yoghurt
  • 3/4 cup organic rice malt syrup - or coconut nectar, maple syrup, agave syrup or other natural sweetener
  • 3 organic, free- range eggs - whisked
  • 1/2 tbsp organic vanilla extract
  • 2 cups almond meal
  • 1/2 cup organic, unsweetened shredded coconut
  • 1 tbsp grated lemon zest
  • 1 tsp gluten- free baking powder
  • 1 punnet organic strawberries - washed, hulled and halved
  • organic coconut flour - for dusting


  1. Preheat the oven to 190 degrees C.
  2. Line the base of a round, springform tin with non- stick baking paper.
  3. In a large bowl, whisk together the coconut oil, plain yoghurt and rice malt syrup until it forms a smooth, uniform emulsion.
  4. Pour the whisked eggs and vanilla extract into the oil / yoghurt mixture, and combine well. It should become a lovely pale yellow colour.
  5. Add the almond meal, shredded coconut, lemon zest and baking powder to the mixture and fold until well- combined.
  6. Pour the batter into the lined cake tin and smooth the surface with the back of a spoon.
  7. Arrange the strawberries on the top of the cake, gently pushing them into the surface to secure them in their place.
  8. Cover with a piece of aluminium foil and bake for 1 hour.
  9. Remove from the oven and remove the foil. Reduce the temperature of the oven to 160 degrees C. Bake for a further 20- 30 minutes, or until a skewer comes out clean when it pierces the centre of the cake.
  10. If the skewer is only coated in coconut oil, then the cake is ready to be taken out of the oven. If it comes out coated in wet cake batter, continue to bake the cake for a little while longer.
  11. When the cake is ready, remove it from the oven and allow it to cool completely. Run the blade of a knife around the edges of the cake to loosen it before carefully removing it from its tin. Dust with coconut flour, and serve.

Copyright © 2014 Claire Power. All rights reserved.