Kim is a great home cook with 30 years experience cooking for family and friends. Her love of food and appetite for cooking drove her to learn how to cook almost everything from scratch. Never one to follow a recipe more than once, Kim began improving upon family favorites and creating her own recipes. After leaving a successful career as a certified American Sign Language Interpreter, Kim enrolled in a Culinary Arts Program. The program stressed food safety, the use of high quality ingredients, and taught classic cookery techniques.
Kim started her low carb journey in 2009. In the next 18 months she and her husband lost a combined 100 pounds. At the urging of friends, she started a low carb blog in 2014, which she rebranded to Low Carb Maven two years later. Kim’s recipes appear in newsstand publications and on sites all over the internet. Low Carb Maven sees 1 million visitors monthly.
I always struggled with weight, mostly because of a massive sweet tooth. Joining the track team in high school was the only thing that kept the pounds off.
In college, I gained the dreaded Freshman 25; parties, long hours sitting, irregular meals and binging on sweets did me in. Thus began a cycle of gaining weight and skipping meals to control it. By the time I had my first child I was extremely overweight.
I tried weight watchers three times and was always hungry. The recipes were good and the program was easy, but I never lost more than 15 pounds – even running 4 times a week!
My doctor prescribed a very low fat, low calorie diet to help me lose weight. At 900-1100 calories a day and walking most nights, I was fatter than ever. On the weekends I was so hungry I binged. I was miserable. Something had to change.
In 2009, out of desperation, I bought Dr Atkins’ book “Doctor Atkins’ New Diet Revolution” and had an epiphany. Had carbs been the culprit all along? I lost 15 pounds the first month then a modest amount most months following.
In 18 months I lost 50 pounds with very little thought or exercise. Most importantly, I lost weight without hunger and my sweet tooth was finally tamed. Instead of feeding my sweet tooth, I fed my body.
Jumping to today…
I love sharing the low carb and keto recipes I develop and test in my home kitchen. I receive thank you emails every week from readers I’ve helped on their own low carb journeys. Nothing means more to me than hearing that someone enjoyed a recipe.
Over the years I’ve learned lots of low carb tips, tricks and hacks like:
- What low carb keto foods to buy
- How to order at restaurants and navigate drive-thrus
- How to navigate parties and social gatherings
- How to get accurate carb counts (hint: NOT MyFitnessPal!)
- Successful low carb weekly meal planning ideas
Sharing what I’ve learned with you puts a smile on my face!
***I strive to provide recipes with the lowest carb count possible without sacrificing flavor or texture. Sometimes that means more or specialty ingredients. My recipes are Diabetic Friendly but you should test your blood sugar to see how a recipe or new ingredient affects you. I use the MasterCook program or Fatsecret.com to calculate the nutritional information for recipes. I subtract the values for erythritol in all of my recipes since it contributes no calories, fat, carbohydrates, fiber or protein. I am not a doctor or a nutritionist.