Carrot Stuffed Mushrooms

Sometimes I get more creative in the kitchen when trying to make something quick or when my fridge is pretty empty. 

I came up with this stuffed carrot mushroom recipe  yesterday morning trying to make a healthy take away lunch to go hiking with friends. I thought it was a pretty good recipe for a light lunch or entree. I can see those healthy mushrooms served as entrees before a healthy dinner party with girls. I had 2 on their own during my hiking lunch and it was quite filling. 

Ingredients: ( Makes 6)
  • 6 portobello mushrooms;
  • 3 carrots;
  • 2 cups of cooked chickpeas (or 1 can of chickpeas)
  • 2 cloves of garlic
  • 1/2 tsp of cumin;
  • 1/2 tsp of turmeric;
  • 1/2 chili;
  • 2 tbsp of olive oil;
  • 1/2 tsp of salt;
  • pumpkin seeds to top 


  1. Clean and cut the stem of the mushrooms;
  2. Cook your chickpeas ( soaked for 8 hours) in water for 30 min or rinse the can of chickpeas;
  3. Peel and wash the carrots;
  4. Blend in a food processor the carrots and chickpeas;
  5. Add in the spices and olive oil;
  6. Fill the mushrooms and top with pumpkin seeds for extra iron and protein. 

If you have leftover carrot/chickpeas stuffing I suggest you mix in a slice or make vegetarian patties by adding a bit of flour or eggs. 


Green Soup

 Feeling the need post Easter for some greens after eating a few too many chocolate. Autumn is definitely here to stay now as well and my body was craving a nice warm green soup. Full of nutrients and vitamins this green soup recipe will be sure to detox your body and keep you well this winter. I try to have soup at least once a week in winter to stay healthy and avoid stacking on the kilos!


  • 1 brown onion;
  • 3 cloves of garlic;
  • 1/2 cauliflower;
  • 1 brocoli head;
  • 1 zucchini;
  • 1 leek;
  • 4 stalks of celery;
  • 1 chili;
  • 1 tsp of turmeric;
  • dried herbs;
  • handful of basil;
  • handful of parsley;
  • 3 cups of water

Optional: cream or avocado to top it and add some creaminess.


  1. peel and chop the onion and garlic and cook on low heat with some olive oil until translucent;
  2. Wash and add the chopped leek until soft;
  3. Add in the water and put on high heat;
  4. add in the chopped cauliflower, broccoli, zucchini and celery and add lid.
  5. Once the water start boiling turn the heat to low and add in spices, salt and herbs;
  6. Cook for 20 min or until all the veggies are soft and then blend them;


Healthy Easter Chocolate Recipes

In preparation of Easter and chocolate cravings I am writing this blog post of my own healthy chocolate recipes and some of my other favourite healthy chocolates. If you are trying to stay healthy this Easter and want to avoid being tempted by chocolate you need to try one of my recipe below! Much healthier for you and your waist! And they will be fun to share around with loved ones. 

How can chocolate be healthy? The chocolate in those recipes does not contain white sugar, vegetable oils and refined cocoa and cocoa butter. It is made with pure raw cacao powder which is a superfood as it is full of nutrients, minerals, antioxidants and more. Along with coconut oil which has many health benefits and a less processed and more natural sweetener with added health benefits like honey or rice malt syrup for a fructose free sweetener. 

I love my chocolate or actually I love my raw cacao powder- I put it in everything and often have it in my smoothies. So no surprise that a lot of my recipes are chocolate recipes.

Raw Baci Chocolate

Chocolate Bliss Balls

Chocolate Bark

Easter is also well known in Australia for Hot Cross Buns and while I have not recreated a healthy version of Hot Cross Buns I have found those 2 recipes from blogs I love: Gluten & Dairy Free Hot Cross Buns from Quirky Cooking & Amelia Harvey Healthy for some healthy Hot Cross Buns.

Happy Easter everyone! Hope you have an amazing time with family or take at least some time to relax for yourself. Easter should not be all about eating, chocolate and drinking. 

Do not forget to tag me in or message me if you recreate one of my recipe on instagram or facebook. xx


Raw "Baci" Chocolate

Making raw "Baci" chocolates has been on my mind for a while. We have Bacis in the office I work in for clients and they always look so tempting. I must say my recipe does not look exactly like a Baci but I am alright with it. It is more of a messy looking healthy choc covered hazelnut truffle! haha

I think I will have to try this recipe again to make it so the hazelnut is fully covered by the chocolate.  I am pretty happy with the taste though and ate 3 during the photo shoot!

Because the chocolate around the truffles is made of coconut oil they need to be kept in the freezer as they will melt very quickly. You can also keep them in the fridge.

Ingredients: (makes around 20)

  • 1 cup of roasted hazelnuts;
  • 1 cup of dates;
  • 2 tbsp of cacao powder;
  • 1 tsp of coconut oil;
  • 1 tsp of water;
  • 1/2 cup additional whole  roasted hazelnuts;
For the chocolate:
  • 1/2 cup of coconut oil;
  • 2 tbsp of cacao;
  • 2 tsp of honey or rice malt syrup;
  • pinch of salt;


  1. Mix the 1 cup of hazelnuts in a food processor;
  2. Add in the dates and cacao;
  3. Add the coconut oil and water;
  4. Make small balls with the dough ( mine were not very uniforms as I was testing them-  A medium size is best- like the 3 on the left of the first row on the picture below)
  5. Poke 1 hazelnut per bliss ball ( try not to squish them too much)
  6. Pop them in the freezer for 1 or 2 hours and make the chocolate sauce;
  7. Dip each truffle in the chocolate sauce once and pop the tray back in the freezer for 10 min;
  8. Dip them a second time in the chocolate sauce and leave in in the freezer again for around 20 min to let the chocolate set;
  9. They can look a bit messy so at this stage I cleaned the Bacis by removing some of the chocolate around the base that might have leaked and solidified to give them a round pretty and neat shape.


Vegan Walnut Cake

vegan walnut cake

This recipe comes from one my favourite cake as a child: the walnut cake. I first had it during a family holiday at age 10 and I remember just thinking it was the best cake ever! Then my mom did it at home and she added the chocolate sauce with it! so good! I tried to make a much healthier version replacing the white flour, butter, oil, eggs and white sugar with healthy alternatives to make a wholegrain vegan walnut cake!

I also added a healthy chocolate sauce to go with this cake using coconut oil and cacao.

This cake was a great success as my husband went and had 2 slices for afternoon snack! ( he doesn't usually enjoy healthy cakes that much haha) I think the nuttiness of the cake and the chocolate sauce won him over! 

  • 1 cup walnuts
  • 1/2 cup wholemeal spelt flour ( you can substitute for gluten free or wholemeal wheat flour)
  • 1/2 cup coconut sugar ( or 3 tbsp of maple syrup/rice malt syrup)
  • 1 tbsp coconut oil
  • 1/2 mashed banana ( or 1 small one)
  • 1 tbsp linseed
  • 1/2 cup almond milk
  • 1/2 tsp vanilla bean essence;
  • 1/2 tsp of cinnamon;
  • 1 tbsp of coconut oil;
  • 1/2 tsp of baking soda;
  • pinch of salt
  • 2 tbsp water if required or more almond milk if it is a bit too dry
  • 1/3 cup additional walnuts whole


  1. Preheat oven at 225 degrees and line a round cake tin with some baking paper;
  2. Put the walnuts in a food processor and mix until it becomes fine;
  3. Mix in a bowl the dry ingredients: walnuts, baking soda, pinch of salt, cinnamon, spelt flour, vanilla and coconut sugar;
  4. In a different bowl mash the banana with a fork or put it in the food processor;
  5. Add in the almond milk, linseed and coconut oil;
  6. Mix the wet ingredients with the dry ingredients;
  7. Add in a few whole walnuts;
  8. Lay in the cake tin;
  9. Cook for 60 min at 200 degrees;
  10. Top with more whole walnuts and some healthy chocolate sauce ( recipe below);

Chocolate Sauce:

Mix together:

  • 3 tbsp coconut oil;
  • 2 tbsp cacao powder;
  • 1 tbsp maple syrup;

vegan walnut cake
spelt walnut vegan cake


Healthy Plum Crumble

As much as I love summer, mangoes and the beach I am always happy to see the cooler weather coming back. It reminds me of France, my childhood and spending sunday afternoons cozy at home in a wooly jumper, reading a book under a blanket with endless cup of teas. I digress a little but I was really happy to see the cooler weather coming back on the weekend and decided to make one of my favourite autumn recipe a crumble. 

I used some organic plums I had but you could also use apples or pears for a normal apple crumble. I used coconut and almond meal for the crumble so this healthy crumble recipe is gluten free, paleo and vegan. 

  • 10 small plums or 4-5 apples;
  • 1 cup of almond meal;
  • 1/2 cup coconut chips;
  • 2 tsp cinnamon;
  • 1 tbsp coconut sugar ( or honey, rice malt syrup)
  • 1 tbsp coconut oil;
  • 2 tbsp crushed walnuts;

  1. Warm up the oven at 175 degrees.
  2. Wash your plums and slice them into small quarters;
  3. Lay all the plums into a tray;
  4. Mix the almond meal, coconut chips, cinnamon coconut sugar, oil and walnuts to make a crumbly mix.
  5. Sprinkle it over the plums;
  6. Put the dish in the oven at 175 for 60 min and enjoy!
Now you have another reason to enjoy a cold rainy sunday afternoon! 

Copyright © 2014 Claire Power. All rights reserved.