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 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 tumeric for a different flavour. Enjoy! 

Hello Happy Chicken Soup

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 Flax Pancakes

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!

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 Grain Free Granola


Prep Time: 10 mins Makes: 10 Servings

3 cups roughly chopped almonds, brazil nuts, walnuts and/or macadamias
½ cup sunflower seeds & pepitas
1 cup coconut shredded
½ cup dessicated coconut
½ cup ground flax meal
¼ cup goji berries
2-3 tablespoons coconut oil
A pinch of salt
* Organic where possible is preferred, nuts are always raw

1. Mix all dry ingredients in bowl and coat with coconut oil. Spread out on an oven tray and roast for 20 minutes at about 150 degrees until golden brown.
2. When you eat, add plain yoghurt (if tolerated), almond milk and some grated apple or berries is always yummy but experiment with what your personal tastes are!

Note: You can add gluten free, organic rolled oats if desired.

Hello Happy Kale Chips


Use organic where possible, these are so moreish you may need one bunch for yourself and one for everyone else!

1 bunch curly kale
2 tablespoons coconut oil
Pinch sea salt
Season with cumin

1. Tear kale into chip size pieces
2. In bowl, mix kale with coconut oil, cumin and salt
3. Bake on greased paper at 150 degrees for about 7-10 minutes or until crispy 

Hello Happy Roast Veggies

Use organic where possible, these are so delicious, experiment with colours and flavours and what is in season!

Fresh veggies of your choice! (parsnip, cauliflower, beets, sweet potato, broccoli, garlic etc!)
4 tablespoons coconut oil
Sea salt
Season with cumin and rosemary

1. Preheat oven to 200 degrees
2. Wash and cut veggies and lay on lined baking tray
3. Dress with coconut oil, balsamic, cumin, herbs and generous amount of sea salt
4. Pour over tahini
5. Bake on greased paper at 200 degrees for about 45-60 minutes or until cooked and to desired crispiness

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 Muffin Frittatas

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Makes: 1 x dozen (Trust me you will want that many!)

12 eggs
Optional: 12 slices very good quality smoked ham or bacon. If using bacon remove rind.
1 teaspoon sea salt
4 tbs flat leaf parsley (or whatever herbs you have on hand)
Generous dash of cumin
1 cup milk of choice (I use almond)
Generous cup or two of spinach
Sun dried tomatoes (optional)
100g Feta if you can tolerate dairy (more or less as desired)
* Buy organic where possible

1. Preheat oven to 180 degrees and either grease with coconut oil/butter or line muffin pan with squares of baking paper.
2. Line each muffin mould with a rasher of the ham or bacon
3. In large bowl, lightly whisk eggs, parsley, cumin, salt and milk.
4. Add spinach, sprinkle through feta in chunks and sun dried tomatoes (if using)
5. Divide egg mix between 12 muffin moulds. 
6. Bake for 25 minutes, until ham/bacon is crisp and egg is just set.
7. Enjoy as a meal or snack and be happy – these are so delicious!

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 Chicken Burgers

500gm 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 Slow Cooked Roast Chicken

1 organic chicken
1 can organic coconut cream
1 litre bone broth (this will make lots of yummy broth, if you prefer less liquid use 500ml)
1 cup wine
Generous serving of herbs of your liking
Coconut oil for frying
Mixed vegetables (brocollini, bok choy, cauliflower, snow peas, beans etc) 

1. Wash chicken thoroughly and pat dry
2. Set slow cooker to sauté setting and brown chicken both sides (pan fry if slow cooker does not have sauté setting)
3. Add wine and cook off until you can’t smell anymore
4. Set slow cooker to low for 6 hours (preferred) or high for 4 hours
5. Add can coconut cream and bone broth
6. Add vegetables 1hour before slow cooker is set to finish. Serve and enjoy!

NB. You can leave the skin and bones in slow cooker and make a delicious chicken broth overnight. Fill with generous amount of herbs and vegetables (eg garlic, celery tops), set to 8 hours and leave overnight.

Hello Happy Shepherd’s Pie

2-3 cups cooked cauliflower puree/sweet potato/pumpkin, mashed
500g grass-fed ground beef
1 cup peas, fresh or frozen
3 large carrots, chopped (around 1 ½ cups)
1 zucchini, peeled and chopped (or sub in veggies of choice)
½ - 1 brown onion, chopped
2 tbsp coconut oil plus more for pan
Water or broth for cooking vegetables
Generous amount of sea salt
Generous amount of herbs of choice
**Use organic where possible

1. Preheat oven to 375 degrees and coat an 8×8 casserole dish with coconut oil.
2. In a large pan, add a few cups of water (or broth) and your ground beef. Cook on high, breaking up the meat. When almost done, add all of the vegetables. Let cook for an additional ten minutes or until soft. Add herbs.
3. Drain the vegetables and meat and spoon into greased pan. Sprinkled with a little sea salt.
4. In a separate bowl mash the cooked pumpkin/cauliflower/sweet potato with 2 tbs coconut oil. 5. Spread this mixture evenly on top of the vegetables and meat. Sprinkle with a little more sea salt.
6. Bake in the preheated oven for approximately 20 minutes and enjoy!

Hello Happy Chia Pudding

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)
¼ cup chia seeds
1 tbs vanilla extract to sweeten (optional)½ tsp ground cinnamon
A pinch of salt
Berries, coconut 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 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 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 nutribullet and enjoy!

Hello Happy Green Smoothie

Prep Time: 3 mins Makes: 1 Serving

1 cup water
½ cup ice (optional)
½ can coconut milk, unsweetened, full-fat, organic
2 tbs vanilla extract
½ small banana
3-4 drops liquid stevia
1 cup spinach (organic as this is #2 on the dirty dozen!)
½ medium avocado
2 tbs almond or coconut butter
3 tbs clean protein powder or collagen
1 tbs cacao (optional)
1 cup greek natural yoghurt or natural coconut yoghurt if avoiding dairy

Put all the ingredients through blender or nutribullet and enjoy!

Hello Happy Raw Chocolate


¼ cup organic large coconut flakes
½ cup organic virgin coconut oil
2 tbs goji berries
2 tbs sunflower seeds
¼ cup organic cacao (add more coconut oil if too rich)
Minimal organic vanilla extract and/or (pure liquid if possible) stevia to taste (make sure you try and make to your taste, you can reduce the sweeteners over time when your tastebuds change)
2 tbs clean protein powder or collagen
A pinch fine quality sea salt

1. In a medium saucepan, melt the coconut oil over low heat. Remove from heat and whisk in the remaining ingredients until smooth. Add a pinch of sea salt to taste. 
2. With a spatula, spoon the chocolate mixture onto the prepared parchment-lined pan or sheet and smooth out until it's about 1/4-1/2 inch thick. Sprinkle on the remaining coconut flakes. You can also use  chocolate moulds or ice cube trays
3. Place into freezer on a flat surface for about 15 minutes, until frozen solid.
4. Once frozen, break apart into bark. Store in the freezer until ready to eat. I don't recommend keeping it out on the counter long because it melts fast.

*NB you can also add nuts, hemp seeds, sunflower seeds, pepitas, goji berries to this recipe, have a play around and get creative!