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 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 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

Hello Happy Shepherd’s Pie

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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 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 Turkey & Cauli Rice Burrito Bowls

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450gram of Lean Turkey Mince (swap for fish if don't eat turkey)
1 clove garlic, minced
½ small brown onion, peeled and finely chopped
1 tbsp olive oil

Taco Seasoning
1 tbsp chili powder
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp dried oregano
1 ½ tsp ground cumin
1 tsp table salt
1 tsp ground black pepper
Cauliflower Rice - Recipe here

In a large skillet add garlic, onion and oil. Bring pan to medium high heat. Stir and cook until onions are halfway done and aroma of the garlic has been released. Add in turkey mince and cook until browned. Add in taco seasoning and 1/4 cup of water (you may need to add more). Stir the seasoning into the turkey mixture and cook until turkey is completely cooked.

Then to the FUN PART adding your greens/veggies! My faves: grated carrot & zucchini, sliced beetroot, black beans (make sure you soak and rinse!!! These need to be properly prepared and only use if you can tolerate them as they can be very irritating to the gut lining), Organic Non GMO corn (you can buy from organic grocery), spinach, diced avocado, coriander, sauerkraut!

Hello Happy Veggie Fritters

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2 cups shredded zucchini
2 cups shredded carrots
1 cup baby peas
1 cup of shredded kale
2 cloves garlic, minced
2 large eggs, lightly beaten
⅓ cup sliced green onion
1 cup fresh coriander & parsley
1 tbs each cumin & nutritional yeast
1 tsp ginger

Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible. In a mixing bowl, combine all the veggies, 1 tbs coconut oil, coriander, parsley, garlic, ginger, cumin, nutritional yeast and season generously with salt and pepper. Add the whisked egg and mix well to combine. Lightly fry small amounts in coconut oil. Serve with hello happy slaw (here) and enjoy!

Image source: Pinterest

Hello Happy Zesty Avo Salad

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1 Punnet of strawberries, washed & sliced
2 cups of rocket
1 avocado, diced
⅓ cup of walnuts, chopped
Half a red onion, thinly sliced

Zesty Dressing
Juice of 3 limes and zest of 1 lime
1 tablespoon of olive oil
1 tbs Apple cider vinegar

Throw salad ingredients into a bowl, combine dressing and voile! Add with a healthy protein source such a grilled chicken, salmon or tempeh.

Image from Pinterest.