Buttoni's Low-Carb Recipes

ABOUT

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Me and my rat terrier, Button, my most eager taste tester.

To ask a question about a recipe, simply click the comments link under the recipe title.  Post your question in the comment box.  I will reply as quickly as possible.

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 51 years.

I have been collecting recipes ever since my high school days.  My Dad was a gourmet cook; my Mom was a good, basic farm cook; my late brother was for a time, Executive Chef at Top of the Mark in San Francisco.  Cooking is clearly in my blood.  I have worked diligently over the past decade to modify all our family favorites to bring them in line with a low-carb lifestyle, which I have followed since 2009.  I lost a total of 36 pounds eating this way and found it to be the only diet I can stick with.  I a now an Intermittent Faster eating just one meal a day, but still keep that meal low-carb, so the recipes will still keep coming!

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 and will tag a recipe as Primal-Paleo if I feel it is suitable for those lifestyles (as written or with only slight modification).  Those folks will always want to clarify butter, substitute coconut or almond milk for cream and of course, Paleo followers will want to omit all cheese entirely).  I will continue to offer recipes that can be easily adapted to fit all 3 lifestyles as I see all 3 ways of eating as nutritionally sound.

Those that spend much time browsing 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, get in the oven, and serve at table, I’m just not interested.   I leave the complicated recipes to the professionals with my blessing.  For me, cooking must never become lengthy or arduous work!

I welcome recipe feedback and suggestions.  When I feel a need to make changes to a recipe, whether due to an error, or I have discovered a recipe improvement, I will promptly edit the recipe, note improvements or subsequent findings, and update nutritional stats to reflect the change(s).  As a rule, I will not notify readers of said improvements or changes.

I hope you’ll visit often, find lots of tasty recipes and enjoy the low-carb journey with me!

520 Responses to "ABOUT"

I have your 2 cookbooks and they are wonderful. I especially love the middle eastern and Indian recipes. Thank you for sharing with us.

I’m delighted you are enjoying them, Jess! I have lots of Indian, Middle Eastern, Greek and Iranian dishes on my blog. Use the search box there with those key words for many more! If you get a chance, stop by and leave a personal review on our Amazon page: https://www.amazon.com/review/create-review/ref=cm_cr_dp_d_wr_but_top?ie=UTF8&channel=glance-detail&asin=0998299731

Hey Peggy! I saw you mention Galveston and my eyes lit up!
I’m right down the road in League City.
Looking forward to following your work and supporting your efforts how I can.

Great! Lived in Galveston/Texas City area 32 years. We’ve retired to Central Texas now however.

I haven’t seen any of your wonderful recipes lately. I sure hope you are doing ok.

We have been riding out the Covid quarantine down at our rural cabin property. No internet down there. Been enjoying the Cardinals, even prettier Painted Buntings (birds) and the occasional snake sighting. Got a lot of projects completed we’d not been down enough for in the past. Always nice to complete projects. In the country, they are never-ending. 🙂

Hi Peggy!
I am a Trim Healthy Mama Purist (eating whole foods ). I have been trying to come up with a low carb sprouted Einkorn pasta. There are Einkorn pasta recipes online, but I was wondering if any of you have done any experimentation and research to make an low carb Einkorn pasta. I see some fantastic low carb Einkorn dishes on your site that I cannot wait to try. I am sprouting and grinding a lot of my own grains, seeds, and nuts and fermenting my own dairy products. If you have not, can you provide me with some pointers or guidelines that might work, so I can start some experimenting of my own! LOL I hope to hear from you! Thank you so much!

I’ve had so many health issues this past year, Amy, I haven’t been doing much creative new-recipe cooking. Those issues are settling down now, so I hope to get back to developing some new recipes again. I do use a little Einkorn in my baked goods, as you have noted on my site. I think subbing it into ANY recipe for pasta you have made successfully would work just fine. I don’t find that the Einkorn is overpowering in a recipe like using all whole wheat flour in recipes can be. Even the King Arthur Flour people don’t recommend 100% whole wheat flour in a recipe. The Jovial Foods website has some recipe and it seems like I saw one there on their site for pasta. Worth a look-see. If not, I’d just use your favorite tride-n-true pasta recipe that uses white flour, sub in 100% Einkorn flour. If the results are too dense, you are going to want to try using 50:50 combo of Einkorn/white flour. Frankly, I think either route will render good results. Would love your feedback if you decide to dabble there.

So happy I happened on your post!! Someone posted it on a fb group I belong to and I’m thrilled! Always looking for recipes to keep me and my husband in a forward direction! We are retired and love this woe. He’s lost 40, I’ve lost 30 and we are continuing into 2018!

Welcome, Nancy! I’m retired,too. So now I get to re-design all my recipes into low-carb versions. I’ve always enjoyed cooking, so it was only natural for me. Congrats on your WL success so far. May it continue to your and your husband’s goals. This WOE really does work, doesn’t it? I have over 1000 recipes, many of our comfort foods here, so explore away!

Peggy, I KNOW that I read a recipe somewhere on your blog where you said that the recipe required a REAL pumpkin (or squash, maybe) and that the canned variety would not work. Help? I haven’t been able to find that again, and I find myself with MANY winter squashes (including a sugar pumpkin) and absolutely no idea what to do. It seems that the Internet, in general, prefers the canned variety.

Thank you for all that you continue to do.
Ouida Lampert

Yes, Ouida, it’s my Chipotle-Lime Sweet Potatoes: https://buttoni.wordpress.com/2016/12/17/chipotle-lime-sweet-potatoes-2/. I’m making them to take to our annual Neighborhood Round-Robin Christmas Dinner this year. Hope you like them as much as we do and all I serve them to. A very Happy Thanksgiving to you and yours!

Thank you! Happy Thanksgiving to you and yours.

Thank you so much for some outstanding recipes! I am heartened to know that I can add some additional fabulous entrees into our meal rotation! My husband is in for a treat!

WELCOME! I hope you enjoy browsing my collection. Over 1,000 comfort foods converted to low-carb and a number of Indian, Mexican, Greek and other foreign flavors as well.

Sherri, Peggy has lots of wonderful low carb recipes!!! You and your husband are in for a treat (treats)!

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