Peace, Love and Low Carb: New recipe collaboration with Kyndra Holley

We thought it was high time to join our low-carb and keto forces with the ever so creative Kyndra, so we’re happy to announce that we’re embarking on a recipe collaboration. We hope you enjoy Kyndra’s recipes, and don’t forget to keep an eye out for new recipes appearing on a regular basis. These beautiful yet simple meals will help keep you inspired to cook delicious low-carb food.

Before you start browsing the recipes, check out our interview to find out more about the super talented Kyndra. We had a chat about her personal low-carb journey, a sustainable keto lifestyle and inspiration, upcoming projects and recipes, and more.

If you feel like you already know everything about Kyndra (do you really?), feel free to start browsing the first batch of her recipes. To give you a proper first taste, she brought us an irresistible caprese chicken, delicious baked eggs with tarragon chive cream sauce, a colorful pork scallopini and a super tasty cashew chicken stir-fry.

Welcome Kyndra!

Kyndra’s recipes

Interview with Kyndra Holley

Diet Doctor: How did you discover low carb for the first time?

Kyndra Holley: I was first introduced to low carb about 15 years ago by a co-worker. She had just discovered Atkins and asked if I would like to try it with her. Once I got started, it was easy to stick with because it was the first way of eating that I had ever found that not only promoted weight loss, but it didn’t leave me feeling deprived or like I was missing out.

DD: What was the most difficult thing about low carb and keto when you got started?

Kyndra: Trying to explain my new way of eating to people and feeling like I needed to defend my food choices. I quickly realized that it wasn’t my job to explain it to them.

DD: If someone questions your way of eating today, what do you tell them?

Kyndra: I very much take an “eyes on your own plate” approach to my diet. I am not in the business of defending my food choices to people, just as I don’t interrogate people about their food choices. However, if people are asking questions because they are seeking knowledge, then I am happy to help educate. I love helping people to navigate their way through a ketogenic lifestyle.

DD: A lot of beginners are often struggling to understand that keto is not a diet but a lifestyle. What would be your best tip be for someone who just started out and unsure how to make this way of living sustainable?

Kyndra: The best advice that I can give in this area is to just keep things simple and to not overcomplicate the process. Researching everything to death will only lead to analysis paralysis. Just get started and then continually work to figure out the approach to keo that best suits you. Stick to real, whole nutrient dense food and avoid highly processed convenience foods as much as possible.

DD: Keto is often considered to be an “expensive diet”.

Kyndra: I think a lot of this stems from the influx of keto products on the market and the way that they are marketed to their target audiences. You don’t need a lot of expensive or hard to find specialty ingredients to find success with a keto lifestyle. Just stick to real food and you will be just fine. To save money shop the sales, buy in bulk and set a meal plan for the week and stick to it.

DD: How does a regular day look like in your life?

Kyndra: I get up in the morning and I head straight to the coffee maker. From there I take a quiet moment to ease into my day and enjoy my coffee before jumping into work mode. If it is a day that I am working on new recipe development then I plan out my recipes for the day, and go shopping for the ingredients. From there I come home, crank some tunes and get to making kitchen magic happen. Sometime throughout the day I stop to get a work out in or do some yoga. In the evenings I am usually relaxing with my husband and my pups.

DD: You love travelling and visiting new places. Do you always stick to low carb when it comes to trying out new dishes or do you jump in with both feet and enjoy the local delicacies?

Kyndra: I do a little bit of both. Most of the time I keep it keto whenever possible, but I love food and love to experience the local cuisine when I travel and will indulge when it feels worth it.

DD: How do you work around airplane food? It can be pretty challenging when you’re faced with options that you would rather not have… do you pack a snack when travelling? What’s your favorite go-to snack?

Kyndra: My husband and I travel a lot and we are no strangers to packing our own snacks. However, unless you are flying internationally, most flight times within the United States don’t require breaking into those snacks. I think people get programmed to think that they have to eat on a plane, or have to have a snack at the movies. Even when I am traveling, I still eat within my normal windows. If that extends a bit, then we usually just head straight to a restaurant or grocery store when we land. If you don’t pack your own snacks, you can always get something keto friendly to-go from one of the airport restaurants and bring it with you on the plane.

DD: Could you tell us a bit about your experience with Diet Doctor?

Kyndra: My favorite thing about Diet Doctor is that it is a one stop shop for all things keto. Whether you are looking for delicious recipes, or seeking general health and wellness information, you can find it all in one place. It is such an incredible and invaluable resource.

DD: What could you tell our readers about your upcoming collaboration with Diet Doctor, what kind of recipes can we expect?

Kyndra: They can expect approachable and accessible recipes that are packed with flavor and don’t require any strange specialty ingredients.

DD: You’re also working on your next book, could you tell us a bit about that?

Kyndra: Yes, I am really excited for this new book. It is called Dairy Free Ketogenic Cooking and I have made it my mission to show that not only is it possible to live a ketogenic lifestyle that is free of dairy, but it can also be delicious.

DD: If you would have to pick, which three dishes would you bring to a deserted island?

Kyndra: Dill chicken salad, egg roll in a bowl, charcuterie plate.