Courtney Luna spent 25 years yo-yo dieting — Weight Watchers at 13, Paleo, seven years of on-and-off Keto, and a painful detour into "everything in moderation" — before finally landing on strict carnivore. In this episode, the former yacht chef, homeschooling mom, and author of Carnivore in the Kitchen shares how ditching carbs for good helped her lose 60 pounds, get off her anxiety and depression medications, clear decades of acne, and end a lifelong battle with disordered eating. She also explains why "just a little" carb reintroduction cost her 20 pounds and her peace of mind, how her family eats carnivore on the road while living in a van, and why she believes sugar deserves the same zero-tolerance approach as alcohol.

[00:00–01:14] Opening Segment — Meet Courtney Luna

•Courtney is a former yacht chef turned homeschooling mom and carnivore content creator.

•She lost 60 pounds, came off medication for anxiety and depression, cleared lifelong acne, and ended 25 years of disordered eating.

•Her family left their California home in January 2026, converted a van, and hit the road full-time.

•Her cookbook, Carnivore in the Kitchen, was published in 2024.

[01:15–07:33] From Weight Watchers at 13 to Strict Carnivore

•Courtney's dieting history: Weight Watchers, NutriSystem, cabbage soup, Special K, Paleo, and seven years of Keto — always chasing weight loss, not health.

•Anti-diet culture convinced her to try "everything in moderation" — a slippery slope that led to a 40-pound gain in four months.

•Her husband introduced her to Dr. Paul Saladino's content; after research, she tried animal-based eating for six weeks, then went strict carnivore.

•Results: lost nearly 60 pounds, came off anxiety and depression medication, cleared her skin — and has kept the weight off for four years.

[07:33–12:14] The Relapse: Why "Just a Little" Carbs Backfired

•Reintroducing "healthy" carbs like rice, avocado, and fruit led to a 20-pound regain and a return of intrusive, OCD-like thoughts.

•Being five years sober from alcohol, Courtney compares carb/sugar addiction directly to alcohol addiction: moderation doesn't work for people wired as "abstainers."

•Her advice: figure out whether you're an abstainer or a moderator, and identify your specific trigger foods (for her, it's fruit).

•Modern fruit is bred sweeter and larger than it used to be — she calls dried mango "a glorified candy."

[12:14–13:20] Lessons From Life as a Yacht Chef

•Cooking for wealthy clients on vacation showed Courtney just how sugar-addicted most people are.

•Almost every boat she worked on wanted carb-heavy comfort food and desserts — the opposite of what she'd recommend today.

[13:20–16:56] Writing Carnivore in the Kitchen

•The idea for a cookbook took shape about a year into her carnivore journey; she researched publishers used by Dr. Ken Berry and Maria Emmerich and landed a deal with Victory Belt.

•The book took about six months to write and develop recipes, then another six months for editing and photography.

•Goal of the book: prove carnivore doesn't have to mean plain steak and eggs — it can be creative, sustainable, and family-friendly.

[16:56–18:52] Staples, Recipes, and Meal Prep Tips

•Her go-to "gateway" recipe for skeptics: bacon cheeseburger soup.

•Keep staples on hand: cooked bacon, salami, hard-boiled eggs, dairy (if tolerated), and pre-cooked proteins like a crockpot roast or a container of cooked chicken.

•Batch-cook fun recipes (like carnivore lasagna) to stretch into two or more meals and reduce daily cooking time.

[18:52–22:44] No Excuses: Carnivore While Traveling or on a Budget

•Courtney's family has eaten carnivore for five months while living in a converted van and staying in Airbnbs — with zero issues finding food.

•Fast food burger patties, hard-boiled eggs, and pre-cooked bacon or salami make it possible anywhere.

•On cost: people who say carnivore is "too expensive" are often spending more on coffee, energy drinks, and snacks throughout the day — because processed food never truly satisfies. Shop sales and prioritize your budget instead of using cost as an excuse.

[22:44–26:11] Feeding Carnivore Kids Without the Power Struggle

•Her kids (ages 6 and 8) eat mostly meat and dairy, with some allowed fruit — a choice she still feels slightly conflicted about.

•Treats are allowed but kept outside the house (birthday parties, etc.), which she uses as teaching moments about how sugar makes them feel.

•She avoids being overly restrictive at home so kids don't "binge" the moment they're at a friend's house — and trusts that a strong nutritional foundation will bring them back to it later in life.

[26:11–28:32] Entertaining, Favorite Foods, and Deviled Eggs

•For potlucks or guests, Courtney keeps it simple: steaks, a charcuterie platter, and deviled eggs — her go-to dish and personal weakness.

•Her daughter loves steak and strawberries; her adventurous son enjoys sushi and hot pot.

[28:32–32:43] Conferences, Public Speaking, and the Cookbook's Purpose

•Courtney will speak at Hack Your Health and, for the first time, the intentionally small (about 300-person) Keto Palooza conference in Louisville.

•Despite calling public speaking terrifying, she keeps saying yes because she feels called to share a message that changes lives.

•Her hope for cookbook readers: that it makes feeding a family — including picky kids and dinner guests — creative and sustainable, not just another "steak and eggs" routine.

[32:43–39:06] Diet, Depression, and "Type 3 Diabetes"

•More people are reporting relief from depression and anxiety medication after switching to carnivore — a topic Courtney says is gaining traction alongside voices like Dr. Chris Palmer and Michaela Peterson on SSRI-related damage.

•Because some researchers call Alzheimer's "type 3 diabetes," Courtney draws a direct line between high-carb eating, inflammation, blood sugar dysregulation, and brain health.

•She discusses the cognitive dissonance and anger some people feel toward carnivore advocates — often because admitting a lifetime of dietary advice was wrong feels threatening.

•On a hopeful note: growing public awareness, RFK Jr.'s advocacy, and support for local farmers are shifting the conversation toward real food.

[39:06–40:36] Eating Out the Carnivore Way

•Even at a Mexican restaurant celebrating an anniversary, Courtney orders fajitas with no shells or sides — proof that eating out doesn't derail the lifestyle.

•Her tip: bring your own pork rinds to dip in queso instead of chips.

[40:36–43:32] Advice for Anyone on the Fence

•Courtney's approach: "rip the band-aid off." Commit to 30 days, but really aim for 90 — she says something "magical" happens around the three-month mark.

•Many people don't realize how bad they felt until symptoms — like morning joint pain or after-meal stomach pain from gallbladder issues — disappear.

•She questions why the default medical answer to gallbladder problems is removal, rather than addressing the root cause through diet.

[43:32–44:25] A Word on Skeptics

•Courtney references a well-known dietician (Abby's Kitchen) who publicly refuses to try carnivore despite ongoing health issues — a case study in cognitive dissonance and ego getting in the way of healing.

[44:25–45:55] Where to Find Courtney + Closing

•Find her everywhere as "Courtney Luna" — YouTube, Facebook, Instagram, TikTok, Twitter, and Pinterest.

•Pick up her cookbook, Carnivore in the Kitchen, for recipes the whole family can enjoy.

Please LEAVE A 5-STAR REVIEW, like, share, and subscribe if you enjoyed this episode.

You can also follow us on Facebook, Instagram, and TikTok. If you would like even more information on this topic, look up our book, or check us out on YouTube.

If you would like to enroll in our new online Thrive Natural Transformation course to help you reverse type 2 diabetes, feel great, and get off medications, we are here to help. Visit drstevehughlett.com and click "Work With Us" at the top of the page.

Tweetable Quotes

"Eat meat and question everything."

— Courtney Luna

"It's not just a weight loss diet — it can be so beneficial in other ways."

— Courtney Luna

"You can always go back to eating your Oreos and your donuts. But I think once you give it some time, you will realize how good you feel."

— Courtney Luna

Guest: Courtney Luna — author of Carnivore in the Kitchen (Victory Belt, 2024). Find her on YouTube, Facebook, Instagram, TikTok, Twitter, and Pinterest as "Courtney Luna."

Connect with Courtney...

https://www.youtube.com/@CourtneyLuna

Disclaimer: The information provided on this channel/podcast/publication is for educational and informational purposes only and is not intended as a substitute for advice from your physician or other qualified healthcare provider. Always consult your doctor before making any changes to your diet, exercise routine, or medications