Proteiny Low-Carb Tart Base.

I do get a few requests here and there to post more low-carb and high-protein foods. Ultimately, our diet is pretty low-carb, but the recipes aren’t much fun because there are only so many ways to say “vegetable omelette”, “avocado and egg salad” or “mince in wine sauce”.

BUT sometimes I do get a bit crazier with our proteins. So here’s a proteiny low-carb base for tarts. Can be made for savoury or sweet dishes, and used to lower the GI of open pies.


Makes 1 thick or 2 thin 12 inch diameter bases.

  • 1 cup brazils
  • 1 cup walnuts
  • 3 eggs
  • 2tbsp peanut butter
  • 2tbsp flour
  • flavourings as desired


  • chopping board and knife (or food processor]
  • mixing bowl and fork
  • greased or nonstick baking tray


  1. Preheat the oven to 200C.
  2. Finely dice the brazils and walnuts.
  3. Mix in the other ingredients until a thick paste is formed.
  4. Pat into the bottom of the tray.
  5. Bake at 200C for 5-10 minutes.
  6. Cool.
  7. Use as a pie base.

We used ours with a filling of stewed rhubarb, apple and bananas, so not a low-carb result, but would be pretty cool with a ham and cheese filling, or a tuna bake filling too!



For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

FitFriday, FatFriday, VII. Weights reshuffled again.


Still waiting and hoping. Cross your fingers for us!


Looking pretty great. Waist nicely flat. Breakfasts have been largely small, lunches have been carbier, but lighter in calories, and dinners have been plenty of protein with a bit of fat and a bit of carbs.

Down to one coffee a day, the odd bit of chocolate. Since getting some ear plugs I have been sleeping deeper too, so I may not even need a caffeinated morning coffee!


Keeping on top of them and, due to TTC, I’m on a routine that’s mirrored, to allow daily exercise. Rather than just doing squats one day and having a day off, the second day I will double down on the squats by doing high rep work. This increases time under tension, further breaks down the muscle tissue, promotes growth and density, without overloading the body.

Day 1: 36kg incline 4×4. Day 2: pushups or 2×12 at a lower weight.

Day 3: 57.5kg squats 4×4, 6kg biceps 4×4. Day 4: 12kg kettlebell squats 2×20.

Day 5: 37.5kg rows 4×4, 3.5kg triceps 2×12. Day 6: Lighter rows 2×12.

We will soon be upgrading the 4×4 to 6×4.

Fat Friday.

On the not so good side, I have recently been having more and more for breakfast, especially in the fat department. I think this reflects that I am too hungry for a light carb breakfast, and I will be working on getting more protein in the morning. I had a slice of cake over the past week or two, so on the carb front I have been quite good. 😀

How did your week in fitness go?

Fit Fiday, Fat Friday VI. Off the wagon, on the wagon.


Seems I am not a hermaphrodite, although much more cannot be said yet. Here’s hoping. 😀


A lot of garden work needs doing right now, so we’ve moved my weights onto a day-on-day off session. The order looks like this:

Day on: main weights session.

Day off: yoga during the day, light or bodyweight version of the main session.

Most days: shearing, digging, hoeing, carrying things in the garden.

2-3 times a day: run the dog in the garden.

Not too bad, not as good as I would like. Gained some excess fat so just making sure I get no more calories than I need and fasting in the mornings, which is nice and keeps me focused.


That said, I have been eating a few more sweet things and wheaty things, which may explain the issues I’ve had with fat and water weight. Been eating much more cleanly the past few days, lots of vegetables and lean protein.

How did your week in fitness go?

FitFriday, FatFriday V. Bigger muscles, more endurance.


Genuinely no idea at this point. Taking a more relaxed approach. Still eating well and plenty of sex. If it happens in a month or so then it happens. If not we see the Dr. Whatever goes on, we have to keep going for 12 months before it means anything at all.


Control-freak mode has been re-engaged. Largely because I had a couple of days overeating, due to consuming sugar in the mornings. My own fault, I know sugar early in the day is an appetite stimulant and I did it anyway.

Now I am focusing on clean starches, plenty of protein and some fat, resetting my appetite. Doing very well and getting plenty of veggies in!


Back onto full 4x4s! We are also incorporating some drop sets. Although we are getting stronger, the actual body size isn’t going up much for either of us and a friend is using drop sets for successful mass gains. So we’re adding them in to see if we can get any bigger using the same technique. Unlike him we’re not 100% doing this for vanity, though, so the drop sets won’t be the main focus of our workout. Form, weight and variety all come first.

I’m also doing a lot more in the garden, including making a rockery out of nice heavy rocks, digging and turning flower beds and discus-throwing large clumps of soil from overly weedy areas. It’s working the most unstable and weak support muscles in my arms and back and I can feel it!

How did your week in fitness go?

TTFN and Happy Hunting!

Ugly Turkey Stew.

It’s ugly. The stew, not the turkey. Turkey mince is ugly and tomato based stew is ugly and cabbage is ugly. But it’s delicious and it’s high protein and low carb, so no complaints. Well, at least not since I managed to get Jon to put on surplus fat with a bulking diet (I knew he wasn’t an alien!) and he wants to lose it.

So here’s our current staple, with herbs and spices as needed.


  • 500g minced turkey
  • 800g chopped or pureed tomatoes
  • 400g cabbage
  • 400g peppers, aubergine and courgette
  • 2 large onions
  • 100ml chili sauce (10% chili, so around 10ml concentrate or paste)
  • 10 large leaves of sage
  • 1tbsp smoked paprika
  • salt and pepper to taste


  • chopping board and knife
  • pot and wooden spoon


  1. Rinse and chop the vegetables very finely.
  2. Tear the sage leaves.
  3. Mix the tomato, chili, paprika, sage, salt and pepper together and bring to a boil.
  4. Add the vegetables and turkey mince.
  5. Keep simmering until everything is cooked through.
  6. Serve up with baked garlic, jalapeno sauce, mustard or all three.

Not very pretty, so no pictures, but it’s yummy, warming, filling and low carb, so it wins all round.

TTFN and Happy Hunting!

Fit Friday XXIX Fat Friday XVI. Carbs.

Done OK for the past few weeks, other than the carb issue. Every Harvest season I end up eating far too many carbs as there are fresh potatoes, pumpkins, plums, squash, apples, etc everywhere. Plus, it’s jam-making season.

But the last two weeks I seem to have got back under control with plenty of vegetable-and-meat stews and stir fries. Pie is still going in, as it should when it’s this good, but other than that I’m a carb saint and my body is quick to remind me of it.

Depression has been steady since I started avoiding most dairy and too many carbs and I’m finding the recombination of low-carb and low-dairy much easier than at first. Though pizza waffles still present temptation…

Workouts still progressing steadily. Deadlift restarted at 52.5kg without issues with form. Flat bench restarted at 30kg with still some positioning issues on my wrists. Squats 55kg, shrug 55kg, incline press 35kg, rows 35kg, overhead press 22kg, bicep curls 17kg. A few auxiliaries too. Trying to work in some more bodyweight activities again, like pullups, yoga and sprints, but the schedule is crazy already.

Plans for next week are continue eating reduced carbs to allow me to eat more pie, keep dairy low still, plenty of coconut and pork, caffeine boost due to hormone imbalance resurfacing and not wanting to have a meltdown for the next two months.

Should be adding 1kg or 2.5kg to each lift this week too, as I’m doing most of these weights easily and making good progress.

What updates does anyone else have on their fitness goals? 🙂

FitFriday XXII, FatFriday IX. Warrior Diet.

Well, it turns out that my natural eating habits plus salads technique for losing fat and keeping mass is called a Warrior Diet. Who would have guessed?

Basically you eat low calorie, plant-based foods over the day, have a 4-6 hour eating window where you eat as much protein and fat rich foods as you like and then finish off with the carbs if you’re still craving them. So that’s pretty cool.

I also ate 1/4 of a family-sized cheesecake yesterday and am deeply regretting it. On the plus side… [TMI] what comes out undigested didn’t contribute calories, right? [/TMI] Ah, lactose intolerance, maybe you’re useful after all?

Other than that I’ve been very good and enjoyed eating loads of vegetables, berries and meats over the course of the week. Did some weighted walking, some shifts at the charity shop, some lifting sessions and some yoga. Generally feel awesome.

The naughtiest thing I ate all week was that cheesecake and I’m not sure it was worth it either. The tastiest thing I ate all week was a cocoa Nakd bar. They’re just plain delicious and having been on berry ones for a while, the chocolate hit was wonderful.

I haven’t been too lazy this week, so I’m feeling pretty good about my activity levels.

Next week I plan on keeping everything up, avoiding dairy like the plague, reading more about the Warrior diet and doing more yoga when bored.

How did your week in fitness and health go?