Hello Happy Almond & Coconut Bliss Balls

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⅓ cup almond butter (any nut butter works, I think almond butter is the key ingredient to these balls)
⅓ cup shredded coconut
60g of Coconut Protein
⅓ cup melted coconut oil
Few drops of pure liquid stevia or sweetener of choice (eg pure organic maple syrup or raw unprocessed honey)
Pinch of sea salt

1. Blend all the ingredients together in a high speed blender
2. Transfer in a large mixing bowl and grab a hand full of the mixture and roll them into golf ball sized balls. *optional, you can roll some of your balls in desiccated coconut to have a variety
3. Store in a container in the fridge and enjoy!

Hello Happy Raw Choc Slice

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⅓ Cup cacao
⅓ Cup linseeds ground or ground flax
⅓ Cup cacao nibs
Pinch quality salt
⅓ Cup shredded coconut
¼ Cup vanilla protein powder
10 dates (if not soft soak in hot water before using)
3 tbs coconut oil

6 tbs cacao
2 dates,
Stevia, Equivalent 1 tsp sugar
¼ Cup coconut milk or cream

Note: Stevia does not impact blood sugar levels so it’s my preferred sweetener compared to sugars like maple or coconut syrups. But you can use your sweetener of choice ! Just make it to your liking.

Mix dry ingredients, add dates and wet ingredients and blend until sticky. If too dry add more dates slowly and a teeny bit of water until it’s able to be pressed into a pan.

Blend until thick and creamy like a frosting.
Press base into a lined pan and freeze while you make the frosting. Add frosting and dig in! You can leave it to set in the fridge or just dig in - yummy yummy in my tummy.

Hello Happy Passionfruit Chia Pudding

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Serves 4
½ cup chia seeds
Few drops of drops pure liquid stevia (pretty suit with passionfruit so shouldn't need much)
2 cup unsweetened almond milk
2 - 3 passionfruits

Add the chia seeds, sweetener and almond milk to jars and stir.
Place in the fridge to set. It’s ready to go in just about 30 minutes, but you could leave it overnight if you want.
Remove from fridge, top off with passionfruit, a sprinkle of coconut flakes and a scoop of coconut yogurt. I put mine back in the fridge to let the passionfruit soak the yogurt and chia pudding.

Hello Happy Strawberry & Coconut Chia Pudding

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½ cup chia seeds
2 tablespoons pure maple syrup or 4 - 6 drops of drops pure liquid stevia
2 cup coconut milk
½ cup strawberries, sliced

Add the chia seeds, sweetener and coconut milk to a jars and stir.
Place in the fridge to set. It’s ready to go in just about 30 minutes, but you could leave it overnight if you want.
Remove from fridge, top off with fresh strawberries, a sprinkle of coconut flakes and a scoop of coyo.

Serves 4

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 Baked Salmon Parcels

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4 x Salmon Fillets
1 Bunch of broccolini
1 Bunch of asparagus
1 Zucchini, sliced
½ a lemon, thinly sliced

2 tablespoons of tamari
1 tablespoon of sesame oil
1 clove of garlic, crushed
2 teaspoons of ginger
Juice of ½ Lemon

In a small bowl, whisk together the tamari, sesame oil, lemon juice, garlic and ginger and set aside.
Cut out 4 squares of foil and baking paper. Place the salmon in the centre of each square and evenly distribute the veggies either side.
Spoon the sauce over each parcel and sprinkle with some chilli flakes, few slices of lemon and a good seasoning of salt & pepper.
Close the parcels. Fold over the edges of the foil together to seal and place the parcels on a baking sheet. Can be prepared up to 1 day ahead.
Cook the parcels. Heat oven to 180C and place the parcels in the oven for 15-20 mins or until salmon is cooked to the way you like it! Serve & Enjoy

Hello Happy Beef & Beetroot Burger

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500g organic beef mince
1 organic beetroot, peeled and finely grated
½ a brown onion
2 garlic gloves, finely chopped
1 - 2 tbsp of fresh rosemary, finely chopped
1 tsp Salt
1 tsp Coconut Oil + extra for frying
Optional: add a few extra veggies in such as carrot or zucchini.

Lightly sauté the brown onion and garlic in a little coconut oil – over medium heat
Remove from heat and add to a mixing bowl with the remaining ingredients. Use your hands and combine everything together. Roll into patty sized balls
Heat a little coconut oil in the pan again on a medium heat.
Cook patties for roughly 5 – 6 mins on each side until browned.
Serve burgers on a mushroom bun or in a lettuce cup! YUMMMMy!

Image sourced from pinterest.

Hello Happy Banana Bread Smoothie

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2 frozen bananas (Mood-boosters)
1 cup unsweetened almond milk
1 to 2 Medjool dates, pitted (Digestion-friendly soluble fibre)
1 tablespoon natural almond butter (Healthy fat)
½ teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
Pinch of fine sea salt
1 serving of protein
1 serving of collagen

Blend & enjoy with an extra sprinkle of cinnamon and a drizzle of 100% Raw Honey.

Serves 2.

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, Coconut & Passionfruit Loaf

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2 large Bananas, mashed
1 Egg
Sweetener to taste, I used 1 tsp pure ground stevia
1 cup Almond meal
½ cup desiccated coconut
2 tsp Baking powder
½ tsp Salt
1 tsp ground vanilla
¼ cup Coconut oil
Dash of Almond milk (depends on consistency of mixture)
¼ cup Passionfruit pulp

Grease and line a loaf tin with baking paper.
Mash bananas in a mixing bowl then add 1 egg and ¼ cup of passionfruit. Combine with a fork then add all dry ingredients. Mix together, adding dashes of almond milk if mixture is too thick. Pour into lined loaf tray. Bake in preheated oven at 170 degrees fan forced for about 40 minutes. Enjoy with a scoop of coconut yogurt and fresh passionfruit.

Hello Happy Cheeky Monkey Pancakes

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Prep Time: 5 mins Makes: 2 Serving

4 eggs
2 small bananas
1 tsp gluten free baking powder
1 tbsp of almond meal
1 tsp of 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

Mash bananas, add the rest of the ingredients and mix until smooth consistency. Pour batter in preheated greased pan, and cook until bubbles on surface before flipping. Be careful not to burn. Remove when both sides golden brown.

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 Broccoli & Cauliflower Rice

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1 1/2 cauliflower rice
1 1/2 cup of broccoli rice
2 tablespoons tamari
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
2 eggs, beaten
2 cloves garlic, minced
1 onion, diced
2 - 3 cups of mixed veggies (peas, celery, mushrooms, kale, carrots, zucchini)

To make cauliflower and broccoli rice: Roughly chop cauliflower and broccoli. Using a food processor, process stems until finely chopped.
Heat coconut oil in a wok over high heat. Add egg. Stir-fry for 30 seconds or until scrambled and just cooked. Put aside. Add coconut oil to wok over high heat. Add garlic and onion to the skillet for about 3-4 minutes. Stir in your veggies and cook, stirring constantly, until vegetables are tender, about 3-4 minutes. Stir in cauliflower & broccoli rice, eggs, sauce mixture (Tamari and sesame oil). Cook, stirring constantly, until heated through and the rice is tender, about 3-4 minutes. Serve with a handful of fresh coriander and sprinkle of sesame seeds and ENJOY!
Option to add protein source such as tempeh, grilled chicken or prawns!

P.S this recipe is perfect for weekly meal prep as you can make a big batch and divide into containers for each day!

Serves 4 - 6

Image source: Pinterest