Life has been so full lately in the best way possible, and I’ve learned that conscious breaks are a necessity and that we need to prioritize them. Nothing beats spending a couple of days in nature to recharge and reconnect. Between the fresh air and silence, we sat back and relaxed to the sound of the Australian wildlife. We read, journaled, and did some yoga, but mostly did nothing for hours at a time and just lay in the sun. It was so relaxing.
We stayed with Into The Wild Escapes at Tiny George, which I could not believe was less than a 1.5 hour drive from Sydney. It felt like we were all alone in the world. The tiny house itself was absolutely stunning and had everything you could ever need, including the most gorgeous outdoor bath!
As a bonus, this is a very sustainable weekend option; the tiny house is off-grid and solar-powered.
I was also so impressed by how well the kitchen was stocked! I brought my own pan (I know I’m weird like that 😅), but it was unnecessary as they had everything you’d need to cook a gourmet meal.
Breakfast
High-protein buckwheat pancakes; this is my go-to pancake recipe (available in our free breakfast ebook); for toppings, we had raspberries, bananas, almond butter, and maple syrup. I warmed up the syrup by letting it sit in the sun while I cooked, and I feel like that made it extra!
Lunch
Wholemeal pita with hummus, pickled onions, and veggies (cucumber, tomatoes, garlic, lemon, fresh coriander, and soy yogurt).
For the filling:
- Boil 100g of sliced king oyster mushrooms with 1/4 cup water until all the water has evaporated.
- Add olive oil, 1/2 diced capsicum, 1 cup cooked chickpeas, and spice mix (I used Baharat, but BBQ or ras el hanout would be lovely).
- Cook for 7 min, stirring regularly.
Snack
Carrot Cake Bliss Balls with raspberry kombucha
Easy 1-Pot Dinner
A 1-pot adaptation of our miso noodle soup recipe.
Dessert
We finished with some dark chocolate by the fire. We always go for 75% cacao!
And it was the perfect way to end the day!
