ABOUT

Welcome to Buttoni’s Low-Carb Recipes!   My name is Peggy Hardaway.  I’m a retired teacher living “Deep in the Heart of Texas” with my husband of nearly 54 years.  I started collecting recipes in high school as my parents were deep into gourmet cooking.  Every meal growing up was a delight.  I and my brother followed in their footsteps:  I with my blog here; my brother became executive chef at Top of the Mark in San Francisco for quite some time.

I have worked diligently over the past 14 years to modify family’s favorites to bring them in line with a low-carb lifestyle, which I have followed since 2009.  There are over 2,000 delicious low-carb recipes on my site now!  I myself lost 36 pounds following Atkins low carb and have since incorporated Intermittent Fasting to my low-carb lifestyle.  I eat just one meal a day (dinner, at around 5-6 pm), only drinking black coffee intermittently throughout the rest of the day.

Although the website started out purely Atkins in focus, I have since begun to incorporate a few Primal Blueprint and Paleo approaches to how I cook.  I have 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, with the occasional dairy indulgence permitted.  Paleo followers will want to omit all dairy products called for in my recipes, substituting almond or coconut milk).  To ask a question about a recipe, simply “Leave a Comment” in the comment box below the recipe.  I will reply ASAP.  I welcome recipe feedback and suggestions.

I’m all about EASY IN THE KITCHEN.  To be honest, if it takes longer than 30 minutes to put together & get in the oven I’m just not interested.   You’ll like that about my recipes.  I hope you visit often and find lots of tasty new recipes to try out.  I hope my kitchen creations make your low-carb journey as fun and tasty as mine has been!

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524 thoughts on “ABOUT

    1. I no longer maintain a Facebook page. I will have nothing to do with Facebook. Sorry. You’ll have to subscribe here if you want notifications of new recipes.

  1. Hi Peggy, I found your cornbread recipe using crude corn bran by Honeyville. I see that Honeyville does not carry corn bran anymore and have not found it by any other brand. Have you found a supplier?

    Thank you,

    Sherri

    1. WOW! I just went out and looked and you’re right! It does appear they’ve dropped this product. Glad I just bought a 5# bag about 6 months ago, which will last me a long while. That is so disheartening to learn. 😦 I went out and did some Googling and found these possible sources, but they may just be wholesalers and sell in huge quantity. You’d have to check them out: https://www.cargill.com/food-bev/na/maizewise-corn-bran and https://www.grainmillers.com/products/yellow-corn-bran/. One Google search said some local health food stores carry it (or might be able to order it for you). Good luck with your search. Sadly, it may be a thing of the past for low-carbers. 😦

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

        1. 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. 🙂

  3. 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!

    1. 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.

  4. 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!

    1. 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!

  5. 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

  6. 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!

    1. 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.

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