Hello Happy ABC Slaw


2 x orange carrots (or purple!)
2 x raw Beetroot (peeled)
1 x Apple
1/2 red onion
Juice of 1 lemon (or lime), large bunch of fresh coriander
Olive oil, lots of unrefined salt and apple cider vinegar* to taste (*optional)

1. Put all the ingredients including oil and vinegar through thermomix, food processor with a course shredder setting.

Optional: You can experiment with different fresh herbs & spices like mint, ginger &/or turmeric for a different flavour. Enjoy!

Hello Happy Banana Bread

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2-3 ripe bananas and ½ Cup apple purée
100g Dessicated coconut
½ Cup melted coconut oil or softened butter
1 Tbs freshly ground stevia (as in the green leaf)
80g coconut flour
Pinch salt
1 tsp of bicarbonate of soda and 2 tsp baking powder
3 eggs
150g Coyo
2 tsp ground vanilla
1 tsp cinnamon
½ tsp nutmeg

Mix banana and apple purée (Thermomix speed 6 for 5 seconds)
Mix in oil/butter and coconut (speed 4 for 20 seconds)
Stir in eggs (speed 4 for 10 seconds)
Add flour, vanilla, nutmeg, cinnamon, Coyo, baking powder, bicarbonate (speed 4, 20 seconds)
Pour into prepared pan and Bake for 35-40 minutes at 180 or until skewer comes out clean

Hello Happy Banana Pancakes


Prep Time: 5 mins Makes: 2 Serving

3 eggs
1 ½ large or 2 small bananas
1 teaspoon gluten free baking powder
Dash cinnamon

Toppings – experiment!
Berries & yoghurt, dash of organic maple syrup

My personal favourite: Pan fry dry your fave mix of nuts, seeds & goji berries, add a tsp coconut oil after 1-2 minutes and sprinkle on top with yoghurt

Beat ingredients together and pour runny mixture onto low-medium heated fry pan greased with coconut oil. Make like a pancake, flip when golden brown on one side and small bubbles come to surface. Make sure you cook long enough as otherwise will break on flipping.

Experiment with toppings. Berries and a dash of organic maple syrup is always yummy but experiment with what your personal tastes are!

Hello Happy Blueberry-Lemon Chia Seed Muffins

Makes: 1 x dozen

2 cups almond meal
½ teaspoon sea salt
½ teaspoon baking soda
2 organic large eggs
¼ cup your choice of melted coconut oil, ghee, butter
1 mashed green-tipped banana (firm)
1 teaspoon vanilla extract
6 drops of lemon oil or lemon extract (optional)
Juice of 1 lemon
Zest of 2 lemons
1 ¼ cup blueberries (fresh or frozen)
¼ cup chia seed

1. Preheat oven to 160 degrees (fan forced oven) and line muffin pan with baking cups.
2. In large bowl, whisk together flour, salt, and baking soda, taking care to break up any large clumps of flour.
3. In medium bowl, whisk together eggs, coconut oil/ghee/butter, smashed banana, vanilla and lemon oil, juice and zest, then thoroughly combine wet ingredients with the dry. Fold in blueberries and chia seeds.
4. Divide batter between 12 muffin moulds, filling each three-quarters. Bake for 25 to 30 minutes, or until tops turn deep golden brown.

Hello Happy Bone Broth

Several large Grass-finished Beef Soup Bones (include knuckles), you can also do with chicken carcass
Vegetables, (organic where possible – things like carrot peelings, onion tops, celery leaves etc.
Fresh, filtered water.
4 Tbsp Cider Vinegar
½ cup red wine
2-3 Bay Leafs
Thyme (15 minutes before end)

1. Roast the bones at 220 ° C for about 20 minutes until the bones are well-browned and fragrant. Roasting the bones ensures a good flavor in the resulting beef stock. Failure to do so may lend a sour or off-taste to the end product.
2. Once the bones are browned, pour fat into pot you are going to use.
3. Add the bones to a big pot along with ACV, red wine and any vegetable you might have. Avoid using brassicas (cabbage, broccoli, turnips, brussel sprouts etc.) as these vegetables will lend a bitter flavour to your stock. Instead, garlic, leeks, mushrooms, onions, carrots and celery add great flavour.
4. Add filtered (If possible) water to cover and bring to a boil. Once you’ve brought the water to a boil, add the vinegar and bay leafs.
5. Turn down the heat and continue to simmer for several hours. I usually simmer mine about 24 hours.
6. Throughout the cooking process, skim off any foam and add water as needed.
7. When the stock is finished simmering, filter through a fine mesh seive and bottle in mason jars or tubs and freeze for later use if using as a stock. The stock should set just like gelatin, and the fat should rise to the top.
8. Pick off the fat and reserve it for cooking (I do this in the pot so it’s easy), then scoop out the gelled stock and reheat to serve as soup. Note that it’s wise to serve this stock very hot as it may gel again once it cools.

Hello Happy Bulletproof Coffee/Tea


Prep Time: 5 mins Makes: 1 serving

1 long black (decaf or caffeinated) or tea (black or chai) if you don’t drink coffee
1 tbs coconut oil
1 tbs coconut butter
1 tsp cinnamon
1 tsp nutmeg
2 tbs collagen (I like Great Lakes)
1 tbs vanilla extract or 3 drops stevia to sweeten (optional)

Blend ingredients together in nutribullet, pour into cup and enjoy! Prepare to get a lot done today.

Hello Happy Cauliflower Rice


½ Cauliflower (alter serving as required!)
4 tablespoons coconut oil
Sea salt
Season with cumin and rosemary or herbs of choice
*Use organic where possible

1. Preheat oven to 200 degrees, line baking tray with foil
2. Wash and cut cauliflower in chunks and chop in thermomix or food processor until fine
3. Lay on lined baking tray
4. Dress with coconut oil, cumin, herbs and generous amount of sea salt
5. Bake at 200 degrees for about 25 minutes or until cooked and to desired crispiness. Check at half way point and push around the tray.

Hello Happy Cherry Ripe Smoothie

Prep Time: 3 Mins Makes: 1 Serving

Ingredients (Buy organic where possible!)
½ cup water
Ice (optional)
I cup almond milk, unsweetened
2 tbs vanilla extract
1 cup frozen berries or cherries
3-4 drops liquid stevia
1 cup spinach (organic as this is #2 on the dirty dozen!)
2 tbs almond or coconut butter
3 tbs clean protein powder or collagen
1 tbs cacao
1 cup greek natural yoghurt or natural coconut yoghurt if avoiding dairy

Put all the ingredients through blender or nutri bullet and enjoy!

Hello Happy Chia Pudding

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Prep Time: 5 mins Makes 4 Servings

1 x 400ml can full fat coconut milk or 1 ¼ cup almond milk
¼ cup cacao powder (optional as this is good as vanilla too)
⅓ cup chia seeds
1 tbs vanilla extract and I needed 8 drops pure liquid stevia to sweeten but this is depending on your taste buds! Please use your unrefined Sweetener of choice eg some like a tablespoon of maple etc.
½ tsp ground cinnamon
A pinch of salt
Berries, coconut, Coyo (I like @coyo_is_coconuts) nuts and seeds of choice for topping

Blend ingredients together and pour into serving containers. Will take 1 - 2 hours to set.

Serve with berries, shredded coconut, and nuts and seeds (optional), and enjoy!

Hello Happy Chicken Burgers

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500g chicken mince (organic or free range)
1 egg
1 carrot, grated
1 zucchini, grated
1 bunch coriander, chopped
1 red chilli, chopped
1 large knob of ginger grated on mandolin
1 pinch salt
1 tsp tamari
Coconut oil for frying
Optional - chopped green beans or chopped broccoli (chop quite fine so they mix in well with the mince mix)

*Use organic where possible

1. Grate carrot and zucchini in food processor on small blade
2. Mix all other ingredients in a bowl
3. Use a large spoon to form burgers
4. Fry on medium to low heat and turn after roughly 5 mins, continue to cook for 20 minutes or until cooked through

Hello Happy Chicken Schnitzel

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Makes: 4 Servings

1 cup almond meal
1 cup shredded coconut
½ teaspoon sea salt
3 chicken breasts, cut in half
3 organic large eggs
½ cup parmesan (omit if dairy intolerant)
* use organic where possible

1. In large bowl, mix together almond meal, salt, coconut, parmesan.
2. In medium bowl, whisk together eggs
3. Roll chicken breast in egg, followed by dry mix
4. Pan fry on medium heat in coconut oil until chicken cooked through and golden brown

Hello Happy Choc Blueberry Avo Pancakes

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1 teaspoon gluten free baking powder
1/2 teaspoon cacao
1/4 cup clean protein powder
1/2 ripe avocado, mashed
3/4 cup milk (dairy, nut milk, etc.)
1 egg
1 tbs arrowroot/tapioca flour to thicken
1 tablespoon melted coconut oil
1/2 teaspoon vanilla extract
1/2 cup blueberries or berries of your choice
Pinch of Salt Toppings: Cacao Nibs, fresh blueberries...

Hello Happy Chicken Soup

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Prep Time: 20 mins Makes: 8 Servings

2 litres of chicken stock/bone broth (home made or organic store bought)
2 cups shredded chicken meat (if time poor can buy organic roast chicken)
¼ cup white wine
4 tablespoons apple cider vinegar
1 tablespoon coconut oil
1 ½ cups finely chopped celery
1 ½ cups finely chopped carrots
2 - 5 cloves garlic, minced (a garlic crusher works a treat)
1 tablespoon finely grated ginger
2 teaspoons turmeric (fresh or dried)
1 tablespoon chilli (fresh or dried)
1 cup (loosely packed) finely chopped parsley
½ cup (loosely packed) finely chopped fresh coriander
2 bay leaves
Generous seasoning of sea salt
* us organic ingredients where possible

1. Add the finely chopped celery, carrots and a splash of coconut oil to the bottom of a cooking pot on a medium heat. Let it simmer for 3-5 minutes or until the vegetables soften.
2. Add your stock to the cooking pot, together with the chicken meat. Bring to a gentle simmer and cook for 5-10 minutes or until vegetables soften further and wine has cooked off.
3. Add the garlic and spices and simmer for another minute or so. Season generously with sea salt. Remove the pot from the heat and stir through the coriander and parsley. Serve immediately.

NB: After removing the meat from the bones you can make another batch of stock by covering the bones with water, adding some thyme, celery, carrot and onion and simmering for a further two hours on the stove-top. Use this as a base for your next batch of soup.

Hello Happy Chocoloaf


Prep time is 10 min Makes a large loaf

1 cups almond flour (or flaxseed and sunflower meal to make nut
1 tsp each of baking powder & baking soda (aluminium free)
½ cup cacao powder
6 squirts pure liquid stevia
½ cup applesauce or stewed apple
Pinch of salt
6 eggs
1 tsp vanilla extract
¾ cup coconut yoghurt (coyo is my favourite brand in terms of
yumminess factor)
½ 400g can unsweetened organic coconut milk
⅓ cup melted coconut oil

Ingredients for Topping - mix all together to form smooth batter:
8 medjol dates
½ cup cacao
The other ½ of the can of unsweetened organic coconut milk

1 . Preheat your oven to 160 degrees (or 180 degrees if not fan forced).
Line a loaf or muffin pan with baking paper or cupcake liners.
2 . Combine the almond / flax flour, baking powder/soda, cacao
powder, coconut , and salt in a bowl.
3 . Beat in the eggs and vanilla.
4 . Add the stevia, coconut milk , coyo and mix well.
5 . Add the coconut oil and stir to combine.
6 . Pour the batter evenly into the muffin tin.
7 . Spread cake with icing and a sprinkling of coconut flakes and/or
cacao nibs .
8 . Bake for 20 minutes.

Hello Happy Detox Soup

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1 cup broth (I like @nutraorganics tumeric chicken or beef)
½ avocado
1 large handful parsley
1 large handful coriander
½ cup broccoli
½ cup cauliflower
½ zucchini
Juice from ½ fresh lemon
Salt and pepper
½ zucchini as zoodles (pour soup over the top of the zoodles)

Steam Cauliflower, Broccoli & Zucchini. Add all ingredients into a blender! Serve on a bed of zucchini noodles.

Hello Happy Double Choc Pepita Cupcakes


½ Cup coconut flour
4 eggs
Ground vanilla
½ Cup of 100% Apple purée
6 squirts liquid stevia
1.5 teaspoon baking powder
1 teaspoon bicarbonate soda
¼ Cup of Coyo
½ Cup of coconut milk
¾ Cup of cacao
½ Cup of coconut oil melted
½ teaspoon quality salt

10 dates
½ can coconut milk
½ Cup cacao

Mix everything together and bake 180 degrees fan forced for 20 mins or until spring back lightly on Touch.
Blitz all and spread on cooked cupcakes
Top with dark choc coated pepitas for some crunch - yum!

Hello Happy Minty Zucchini Loaf

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1 large zucchini or 2 small , grated, squeeze out juice
4 eggs
1 tsp aluminum and gluten free baking powder
1/4 cup nutritional yeast
1/8 cup almond milk
3 tbs fresh mint finely chopped

Simply beat everything together and pour in a loaf tin, I use silicon ones and line with baking paper. Pop in preheated oven at 180 degrees and cook for about 45 minutes or until browned and springs up lightly on touch and is cooked through.

Hello Happy Flax Pancakes

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Prep Time: 5 mins Makes: 1 servin

2 eggs
2 heaped tablespoons organic flax meal
¼ cup of almond milk
A pinch quality salt

1. Beat ingredients together and pour runny mixture onto low-medium heated fry pan greased with coconut oil. Make like a pancake, flip when golden brown on one side and small bubbles come to surface.

Experiment with toppings. Berries and a dash of organic maple syrup is always yummy but experiment with what your personal tastes are!

NB: it is important to use the mix straight away to avoid it going gluggy. Double the mixture if you want to make extra for leftovers!