Hello Happy Rainbow Rice Paper Rolls

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Rice Paper rolls are a great way to make eating the rainbow fun and my creamy almond butter sauce makes it 1000x better. I used to find these so daunting to make because well... just look at them! But they really are just so easy and super nutrient dense. And FUN!!! The kids can get involved too - it's a great little hack to get your kids to eat their own creations! Try it and let me know how you go!⁣

8 Rice paper sheets⁣

Experiment with the filling - here are some examples!⁣
Red cabbage⁣
Mint & coriander
200g of protein of choice (chicken/salmon/tempeh)⁣

Almond Sauce Recipe HERE

Cut and shred your vegetables. Place the rice paper sheet under warm water until it becomes soft then carefully lay flat. In the centre add the protein & veggies. Fold the paper over the filling, then fold in the edges (like a burrito) & roll it up. Repeat until finished and sprinkle with sesame seeds.⁣

Whisk together sauce ingredients in a bowl until creamy. ⁣

Image source: @pinterest

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 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

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 Cauliflower Steak

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1 large head cauliflower, sliced lengthwise through the core into 4 'steaks'
1 - 2 tablespoons of coconut oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1/3 cup chopped parsley
1 tsp each ground cumin, coriander, paprika, turmeric, quality salt & pepper

Preheat oven to 200 degrees
Combine coconut oil, lemon juice, garlic, spices, salt, and black pepper together in a bowl. Pour 1/2 of the marinade over the tops of the cauliflower steaks.
Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and pour with remaining marinade. Continue roasting until tender and golden, 15 to 20 minutes more. ENJOY!!

Image source: Pinterest

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 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 Crunchy Carrot Chips

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3 - 4 Carrots

Chop carrot in strips (chip like shape) and arrange on baking tray. Massage coconut oil, herbs (cumin, rosemary, sea salt & cinnamon) and a splash of white wine vinegar into carrot. Roast in preheated oven at 200 degrees for 35 - 40 minutes until golden. Serve by themselves with a homemade guacamole or with grilled chicken, a juicy steak or baked salmon.

Image source: Pinterest

Hello Happy Crunchy Detox Salad

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Ingredients - Serves 2
1 - 2 cups of kale
1 cup cauliflower
1 cup broccoli
½ cup red cabbage, roughly chopped
½ cup carrots, roughly chopped
½ cup fresh coriander
½ cup fresh parsley
2 celery stalks, diced
½ cup of beetroot, grated or cubed
handful of slivered almonds
generous handful of sunflower seeds
½ avocado, diced
tablespoon of sauerkraut

½ cup lemon juice
1 tablespoon fresh ginger, peeled and grated
2 tablespoons of apple cider vinegar
1/8 cup of tahini (optional)
pinch of sea salt

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 Healthy Fish & Chips

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4 Salmon Fillets
½ cup almond meal
A generous handful of coriander, finely chopped
Sprinkle of chilli flakes
Salt & pepper

Carrot Chippies
Recipe here & here

Combine fish crumb (almond meal, coriander, chilli flakes, salt & pepper) and sprinkle on a small plate, whisk an egg in a bowl, and sprinkle almond flour on a separate plate.
Roll fish in crumb then, dip fish into egg, and then into crumb again.
Cook fish in a non-stick pan, on medium heat, for 3 minutes each side until golden.
Serve with a side of my carrot chippies and ABC Slaw! Enjoy

Hello Happy Meatball Soup

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1.5-2l water depending on how many veggies used
1 tsp coconut oil
Veggies - zucchinis, carrots , celery tops, green beans, broccoli , red onion etc.
2 tsp gluten free yeast free vege spread
Lots of good quality salt
1tbs apple cider vinegar
1 cup chicken broth
1 handful fresh coriander
1 tbs Morlife Superdip mix spinach, herb and onion

1 kg mince of choice (I used 1/2 kg beef, 1/4 kg each pork and veal)
1 handful fresh coriander
2 tbs nutritional yeast
1 tsp vege spread
1 tsp coconut oil
1 garlic clove, minced
2 tsp of salt
1 egg

Stir fry veggies in coconut oil until soft. Add broth and water and bring to boil, turn down to low. Add super dip mix, salt, vege spread. Cook for 20 mins. Add coriander and meatballs and serve.
Meatballs - mix all ingredients together except coconut oil and roll into small balls. Pan Fry in coconut oil until crispy on both sides. Add to soup and serve. Top with extra fresh coriander. 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 Roast Veggies

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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