Hello Happy Banana Bread

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Ingredients
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

Method
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 Blueberry-Lemon Chia Seed Muffins

Makes: 1 x dozen

Ingredients
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

Method
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

Ingredients
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)

Method
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 Chia Pudding

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Prep Time: 5 mins Makes 4 Servings

Ingredients
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

Method
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 Chocoloaf

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Prep time is 10 min Makes a large loaf

Ingredients
1 cups almond flour (or flaxseed and sunflower meal to make nut
free)
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

Method
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 Double Choc Pepita Cupcakes

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Ingredients
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

Frosting
10 dates
½ can coconut milk
½ Cup cacao

Method
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 Grain Free Granola

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Prep Time: 10 mins Makes: 10 Servings

Ingredients
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

Method
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 Hot Chocolate

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Ingredients
1 cup non-dairy milk of choice (when I'm not making my own which is SO easy that's for another post, I like @almondmilkco or @pureharvest if needing a supermarket UHT option)
1 tbs quality cacao (I like @loving_earth and @powersuperfoods)
1 tsp carob
½ tsp maca
1 tbs collagen (I like @greatlakesgelatin or @thebeautychef )
¼ tsp of cinnamon and ½ tsp ground vanilla/pure vanilla extract
6 drops pure liquid stevia or unrefined sugar sweetener of choice eg maple syrup, mesquite, lucuma)
Pinch sea salt
1 cheeky tbs coconut or almond butter

Method
Blend or whisk together and warm on stove until hot enough to drink.
TIP: I just put this in the nutribullet and it was lovely and creamy!

Hello Happy Inca Berry Smoothie

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Ingredients
½ cup frozen berries (I buy organic)
2 Tbs protein vanilla (I like @paleoproproducts)
½ banana
1 date (depipped)
½ cup Almond milk (I like @drinkbruce or @pureharvest or @almondmilkco )
½ cup water
1 tsp dragonfruit powder (optional)
2 tbs vanilla coconut yoghurt (I like @borncultured or @coyo_is_coconuts

Method
Blend together in nutribullet, sprinkle with your fav superfood toppings like the inca berries

Hello Happy Kale Chips

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

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

Method
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 Muffin Frittatas

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

Ingredients
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

Method
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 Paleo Zucchini Loaf

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Ingredients
80g ground sunflower seeds
50g sesame with some extra sesame for the top
150g ground flaxseed
50g chia seed
50g pumpkins seeds
4 eggs
2 peeled zucchini’s (about 200g)
50g coconut oil (or butter or ghee)
1 tsp bicarbonate of soda (aluminum free)
1 tsp baking soda (aluminum free)
1 tbsp apple cider vinegar
50ml water
1 tsp sea salt

Method
Preheat oven to 170C.
Line a loaf tin with baking paper or grease with coconut oil.
Blend all the ingredients in a food processor until you have a smooth dough.
Press it into the prepared tin and bake for 45 minutes until it is cooked through.
Leave it to cool, then take out of the tin and cut into slices.
Freezing in individual slices is handy!
As this is a dense bread it’s so delicious toasted, perhaps with some butter or avocado and salt- yummy!

Hello Happy Protein Crunch Bars

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Ingredients
½ cup each sunflower, shredded coconut, Pepitas,
¼ cup chia, vanilla protein powder , hemp seeds, goji berries
2 tbs Coconut oil
½ tsp each cinnamon and vanilla
Pinch quality salt

Method
Pan fry these ingredients in coconut oil, for 2 minutes until lightly crunchy. Melt ingredients below on low heat until chocolate melted. Mix dry ingredients through wet and pour into pan lined with baking paper. Put in fridge to set for an hour and then slice and try not to each all at once!

1 block 90% dark choc
¼ cup tahini
½ tsp liquid stevia or sweetener of choice

Hello Happy Raspberry Crunch Energy Balls

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Makes 20.
Ingredients
⅓ cup sunflower seeds, ground
¼ cup nut / seed butter (I used seed to make these nut free for the lunch boxes)
10-12 fresh medjol dates, pitted (depending on how big they are)
4 tbs coconut oil
2 tbs water
2 tbs maca powder
2 tbs vanilla protein powder (@paleoproproducts )
1 tbs collagen
½ cup dried raspberries
½ cup pepitas
Pinch sea salt

Method
Blend all ingredients except raspberries and pepitas until combined. Add raspberries and pepitas and pulse once or twice until everything is combined but still has texture. Roll a tablespoon at a time into balls, place in airtight container and refrigerate or freeze.

Hello Happy Raw Brownies

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Makes 22 pieces | Prep time 5 minutes

Cook Time - these are raw so no bake time but require time in the fridge (if they make it in!)

Ingredients
1 cup sunflower seeds
½ cup pepitas
3 tbs protein powder (optional)
3-6 tbs coconut oil
1.5-2 cups of dates (approx 20 dates or 1 per slice)
½ tsp salt
½ cup cacao
Set side ½ cup sunflower seeds.

Method
Grind remaining seeds in food processor to make meal.
Add protein powder, salt and cacao and blend.
Add dates one by one and blend in between.
Add coconut oil and blend.
Once mixture is sticky press into lined pan. I like to make them dense like in the picture. Add extra dates if needed.
Any leftovers can be rolled into energy balls.
Refrigerate for 2 hours.
Enjoy these squares of happiness!

Hello Happy Raw Chocolate

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Ingredients
¼ cup organic large coconut flakes
½ cup organic extra virgin coconut oil
3 tbs goji berries
2 tbs sunflower seeds, pepitas, hemp seeds or similar, you can experiment here depending on what you feel like!
¼ cup organic cacao (add more coconut oil if too rich)
I use a ground vanilla or you can also use 1 tbs vanilla extract I use quite a few drops of pure stevia or your sweetener of choice to taste (make sure you try and make to your taste!!) Make it a bit sweeter as once it's set it won't be as sweet
3 tbs clean protein powder or collagen
A pinch fine quality sea salt

Method
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 ¼ - ½ 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!