Me and my little rat terrier, Button, lovingly nick-named Buttoni by my husband. Button is my most eager taste tester.

To ask a question about a recipe, simply post your question in the comment box below that recipe. I WILL see it and reply.  You can also pose other questions here below in the comment box and I will do my best to answer to the best of my ability (or refer you to sources better able to answer them).

Welcome to Buttoni’s Low-Carb Recipes!   My name is Peggy.  I’m a retired teacher living “Deep in the Heart of Texas” with my husband of 47 years and Button (nicknamed Buttoni), our little rat terrier.   Button is hands down the smartest, happiest, most playful, most fantastic dog I’ve ever shared my life with.  She has so captured our hearts she has become my cyber persona.  She is my most ardent taste tester and will live on well beyond her years as the owner in name of this website. 🙂

I have been collecting recipes ever since high school and have worked diligently to modify all my favorite recipes to bring them in line with a low-carb lifestyle, which I have followed since 2009.  Lost a total of 36 pounds eating this way and have never felt better health-wise.  This website started out purely Atkins in focus, as that is where I began my low-carb journey.  I have since begun to incorporate some Primal Blueprint and Paleo approaches to healthy eating.  I have therefore created a new Primal-Paleo recipe category on the right and will tag a recipe as Primal-Paleo if I feel it is suitable for those lifestyles (either as-written or with only a slight modification, like clarifying the butter, subbing coconut milk for cream or just omitting cheese).  I will continue to offer recipes that can be easily adapted to fit all 3 lifestyles.  I see all 3 ways of eating as nutritionally sound and very similar.

I get my love of cooking mostly from my Dad.  Both of my parents were raised in very large farm families, thus, their cooking background was simple, hearty, country cooking, with an emphasis on freshly-grown vegetables.  It wasn’t until Dad joined the Air Force and began to travel, he developed a taste for more exotic foods and spices.  At home, I mostly just observed my parents cooking away in the kitchen over the years, with the occasional foray into cookie baking.  My brother, the late Stephen Beckham, was willing to jump right in at age 12.  He would even try the more challenging recipes! At 12 he could already whip up  the best cream puffs you ever put in your mouth!  He eventually went on to become a professional chef, with experience at Inn at Brushy Creek near Austin, Texas and finally, as Executive Chef at Top of the Mark in San Francisco.

Those that spend much time browsing recipes on my site can readily see that I’m all about QUICK and EASY in the kitchen.  To be honest, if it takes longer than 30 minutes to put together or get in the oven, I’m just not interested.   I leave the complicated & time-consuming dishes to the professionals.  Cooking should be enjoyable, not drudgery!

I welcome recipe feedback and suggestions.  When I feel a need to make changes to a recipe, whether due to an error, or a marked recipe improvement, I will promptly edit the recipe and update nutritional stats to reflect the change(s).  On the rare occasion, I will totally delete a recipe (only 3 times in 7 years) if my new creation for that dish is worlds better than my first posted recipe for it.

Tweaking recipes has been a life-long “addiction” and that will likely not change. 🙂

Visit often and enjoy the low-carb journey with me!

486 comments on “ABOUT/CONTACT

  1. I really appreciate the recipes and tips you pass along. One such was finding out about Joseph’s pita’s with flax. Those along with their lavash are awesome! Thank you!

    Just the other day you published your recipe for Lime Chocolate Candy and mentioned using citrus oil. I have been wanting to up the lemon flavor in a pound cake recipe and thought this was a great idea. I went looking for lemon oil and found Now Essential Oil at Whole Foods. They also have lime oil. While it is labeled “essential” the only ingredient listed is 100% lemon oil that has been cold pressed from fresh fruit peels. I did some checking and people do use these for cooking, just very sparingly. The essential oils you might not want to consume are those extracted from flowers and such. I am anxious to give a few drops of this stuff a whirl!



    • Thanks for the link and read. I’m leaving the link posted for other readers to see. I buy a lot of NOW products. But personally, I will be sticking to what I KNOW is food grade. The essential oils were created for external use and aroma therapy and I’m just a little hesitant to use them in food when there are extracts and cooking oils out there that will do the same thing for me that I KNOW will be safe. And after reading this, I think I won’t be consuming what is marketed as essential oils: https://www.planttherapy.com/blog/2014/01/14/can-essential-oils-be-ingested/


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