Retreat
Everything you need for the 3-day retreat — in-person in Byron or joining online.
IN-PERSON RETREAT
Byron Retreat Prep
Friday 23 – Sunday 25 October 2026
While the retreat is in Byron and it’s much warmer than VIC or ACT, please be prepared with some wet weather and warmer clothing (just in case) as we’ll be walking in all conditions.
Necessary
- Scales — that you’ve been using every week
- Win The Day journal + pen
- Yoga mat (please advise us if you do not have one)
- Workout clothes (lots of socks)
- Good hiking shoes (can be runners)
- Second pair of runners (if your first pair gets wet)
- Spare changes of clothes for evenings
- Pyjamas/sleep attire
- Workout towel
- Sunscreen
- Hat
- Slides/sandals/thongs
- Bathers
- Water bottle x2
- Daypack for walks/hikes (for water, medication, etc)
- Toiletries (soap, shampoo, body wash etc)
- Medication (if on any prescribed)
- Good wet weather rain jacket
Optional
- Hiking poles
- Sunglasses
- Book to read
- Journal
- Swim towel
- Anti-chafing/body glide/vasoline (to prevent chafing)
Lunch and dinner meals will be provided. If you’re choosing not to fast in the morning, you may like to supply your own low-carb healthy breakfast options.
ONLINE RETREAT
Online Retreat Prep
Friday 23 – Sunday 25 October 2026
Itinerary
Online Retreat ItineraryRecipes — Day 1
Lettuce Leaf Wrap
Fillings
- Grated carrot, beetroot and/or cheese
- Iceberg lettuce leaves
- Tomato, cut in thin slices
- Avocado, cut in thin strips
- Cucumber, thinly sliced
- Red capsicum, cut in thin strips
- Chicken breast sliced
Method
- Place two large iceberg lettuce leaves on baking paper or a brown paper bag cut open. Fill with your choice of fillings from above list.
- Roll the fillings up in the lettuce leaf and then roll the paper around, folding the bottom to secure contents. To eat just tear away the top layer and the paper below will hold the remainder of the contents together.
Beef Madras Curry
Ingredients (Serves 4)
- 500g chuck steak, diced
- 450ml beef bone broth or vegetable stock (home made or good quality)
- 100ml coconut cream
- 1 cup tomato passata
- 2 small brown onions, chopped roughly
- 1–2 red chillies, seeds removed and roughly chopped
- 4 garlic cloves, skin removed and chopped roughly
- 1 tablespoon cumin powder
- 1 tablespoon ghee or coconut oil
- 2 tablespoons coriander powder
- 1 teaspoon turmeric powder
- ½ teaspoon chilli powder
- ½ bunch fresh coriander leaves, chopped roughly
- Unrefined salt and freshly cracked black pepper
Coconut Sambal
- 1 cup desiccated coconut
- ¼ cup water (preferably filtered)
- 1 tablespoon fresh lime juice
- ½ onion, skin removed and finely diced
- ¼ teaspoon chilli powder
- ½ teaspoon chilli flakes
- Unrefined salt and freshly cracked black pepper
Method
- Over medium heat, place a large saucepan the ghee or coconut oil. Add the chilli, onion and garlic and cook for around 3 minutes. Then stir in the spices for a further 1 minute.
- Next stir in the beef and cook browned.
- Stir through the broth (or stock), tomato passata, and coconut cream. Bring to the boil, then reduce heat, place the lid on and allow to simmer for 1½ hours. Stir occasionally whilst cooking.
- In the meantime, to make the coconut sambal, add all the ingredients to a large bowl. Combine with your hands. Transfer to an airtight container and put in the fridge.
- Remove the lid and increase the heat to thicken the sauce (if still too watery). Remove saucepan from heat, divide amongst serving plates and garnish with chopped coriander and serve with coconut sambal. Done!
Raspberry Lime Sparkling Mocktail
Ingredients (Serves 2)
- 1 fresh lime, halve then slice 2 thin slices and juice the remaining halves
- 200mls Raspberry Lemonade Kombucha
- 130mls Sparkling water
- 2 sprigs fresh thyme
- Ice cubes
Method
- Fill 2 serving glasses with ice. Pour the kombucha, sparkling water and lime juice into the glass (and gin or vodka if you’re making this as an alcoholic cocktail). Stir to combine.
- Make a small cut through the lime slices and slide on the rim of each glass. Place a fresh thyme sprig in each glass on top. Done!
Recipes — Day 2
Tuna Nicoise Poke Bowl
Ingredients (Serves 4)
- 185g can tuna in brine, drained
- 4 eggs
- 4 qukes (baby cucumbers), halved
- 2 baby gem lettuce, quartered
- 200g cherry tomatoes, halved
- 100g green beans, trimmed
- 50g snow peas, trimmed
- 40g (¼ cup) pitted kalamata olives
- 1 garlic clove, crushed
- ¼ cup extra virgin olive oil
- 3 teaspoons balsamic vinegar
- Unrefined salt and freshly cracked black pepper
Method
- Cook the eggs for 5 minutes in a small saucepan of boiling water for soft yolks or slightly longer until cooked to your liking. Remove and then cool under cold running water. Peel and halve.
- Neatly divide the tuna, lettuce, qukes, beans, tomato, eggs and olives among serving bowls.
- Combine the olive oil, vinegar and garlic in a small bowl. Season with salt and pepper, then drizzle over salad. Done!
Butter Chicken with Cauliflower Rice
Ingredients (Serves 4)
- 700g chicken thigh fillets, sliced in 2cm pieces
- 400ml coconut cream
- 1 onion, diced
- 4 garlic cloves, minced
- 3 tbsp tomato paste
- 2 tbsp lemon juice
- 2 tsp garam masala
- ½ tsp paprika
- 1 tsp of ground: cardamom, turmeric, coriander, ginger powder and cumin
- 1 tsp unrefined salt
- 1–2 pinches cayenne pepper (optional)
- 4 tbsp extra virgin coconut oil
- Big handful of chopped coriander leaves
- Cauliflower Rice (prepared as per below)
Method
- Sauté onion in coconut oil for 3 minutes over medium heat in a large saucepan or until onion goes translucent.
- Add garlic and spices and put flame to low. Add tomato paste and cook for a minute or so and then mix in coconut cream, lemon juice and salt. Bring flame to medium heat and simmer sauce.
- Add chicken and stir in until well coated with other ingredients. Put a lid on the pan and cook, stirring it every so often until the sauce has reduced and thickened, and the chicken is cooked through (roughly 25 mins).
- Add freshly chopped coriander on top and serve with cauliflower rice.
Cauliflower Rice
- 1 medium sized cauliflower, chopped
- Crack of black pepper and pinch of unrefined salt
- 2 tbsp extra virgin coconut oil
Method
- Pulse chopped cauliflower in a food processor until it is about the size of a grain of rice. Sauté cauliflower rice in a frying pan with coconut oil over a medium flame for around 3 to 4 minutes. Season with salt and pepper. Serve.
Orange Ginger Quarantini
Ingredients (Serves 2)
- 330ml lemon ginger kombucha
- 4 thin slices of freshly peeled cucumber
- Sprinkle of freshly grated ginger
- ½ orange, cut in quarters
- Zest of orange
- Ice
Method
- Divide the kombucha and ice evenly between two glasses.
- Add the freshly grated ginger, orange zest and cucumber slices.
- Squeeze, then drop in an orange quarter in each glass and mix. Done!
Recipes — Day 3
Pork Larb Lettuce Cups
Ingredients (Serves 4)
- 500g pork mince
- 4 spring onions (green part only) sliced finely
- 2 shallots, chopped finely
- 1 iceberg lettuce, leaves separated
- 1 handful fresh coriander leaves
- 1 handful fresh mint leaves
- 1 small handful fresh Thai basil leaves
- 1 long red chilli, chopped finely
- 1½ limes, juiced
- 2 tablespoons extra virgin olive oil
- 3 tablespoons peanuts, toasted and chopped finely
- 2 tablespoons fish sauce (sugar-free)
- 1 tablespoon sesame seeds, lightly toasted
Method
- Add olive oil to a frying pan and warm over high heat.
- Once warm, add the pork mince and cook, stirring occasionally for around 5 minutes or until lightly browned. Next add the fish sauce, lime juice, chilli, spring onion and shallot and toss lightly for a minute or so. Remove from pan and add to a large bowl together with half the sesame seeds, fresh herbs, and peanuts. Once again toss lightly to combine.
- To serve, scoop a portion of the mix into separate lettuce leaf cups, sprinkle over the remaining peanuts and sesame seeds, and scatter over the remaining herbs. Done!
Chicken Puttanesca
Ingredients (Serves 4)
- 600g chicken breast, diced
- 60g black olives, pit removed and sliced
- 1 can chopped tomatoes
- 2 large carrots, spiralized
- 2 large zucchinis, spiralized
- 1 cup fresh basil leaves, roughly chopped
- 2 garlic cloves, minced
- 2 tablespoons capers
- Pinch of dried chilli flakes (optional)
- Unrefined salt and freshly cracked black pepper
- 1 tablespoon extra virgin olive oil or coconut oil
Method
- Heat olive or coconut oil in a large sauce pan over high heat, add the chicken and stir occasionally for roughly 5 minutes.
- Reduce heat to medium and add the garlic, olives, tomatoes, capers, chilli and ½ a cup of water. Stir occasionally for around 10 minutes or until thickened and then stir in the basil.
- Evenly divide the spiralized carrots and zucchini between serving bowls, and pour over the chicken sauce and serve. Done!
Strawberry Lemon Mocktail
Ingredients (Serves 2)
- 1.5 cups strawberries (fresh or frozen), green bits chopped off
- 1 cup sparkling water
- 1 cup plain kombucha
- ½ lemon, juiced
- 1 cup ice cubes
Method
- In a blender, blitz 1 cup of strawberries with the lemon juice until fully combined. If necessary, incorporate a dash of water to facilitate the blending process.
- Place the ice cubes into two separate glasses and pour in the contents from the blender and then evenly pour in the kombucha and sparkling water.
- Slice the remaining strawberries and place on top of each glass to serve. Done!
Snickers Slice
Nut Mix
- 1½ cup cashews (½ cup crushed)
- ½ cup peanut butter
- ¼ cup extra virgin coconut oil, melted
- 4 medjool dates, chopped into small pieces
- 1 teaspoon vanilla powder (or extract)
- Pinch of unrefined salt
Chocolate Mix
- ¼ cup extra virgin coconut oil, melted
- ½ cup cacao powder
- 1 tablespoon maple syrup (optional)
Method
- In a bowl mix nut mix together.
- Spoon mixture into a rectangle freezer tray.
- Mix chocolate mixture and pour over top of nut mix.
- Put in freezer to set. Once solid remove and slice into fun size rectangle bars. Done!