Welcome! I’m Peggy, the recipe creator here at Buttoni’s Low Carb Recipes. I’m a retired teacher living ♫ Deep in the Heart of Texas ♫”,with my husband of 56 years and a 3 y.o. rat terrier-chihuahua mix pup, Meg.
I started collecting recipes and copying down all my mother’s recipes back in high school, as I knew I would want to be able to reproduce many of my parents wonderful gourmet food creations. Every meal was a flavor delight. My brother and I continued to expand on their life-long culinary experiments with tasty flavor profiles that simply work: I with my recipe blog; my brother, starting his career first as chef at Inn at Brushy Creek (during its inception) near Austin, Texas and eventually as Executive Chef at Top of the Mark in San Francisco.
I have worked diligently over the past 15 years to modify family’s favorites to bring them in line with a low-carb lifestyle, which I have followed since 2009. There are some 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 as well into 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. A recent health issue and medication that must be taken 2xdaily “with food” has now precluded my ability to continue my intermittent fasting and have returned to a straight low-carb (some Paleo-Primal) regimen once again.
Although my website started out purely Atkins in focus, I have since begun to incorporate a few Primal Blueprint and Paleo approaches to my cooking. 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. If it takes longer than 30 minutes to put together & get into 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!
Buttoni's Low-Carb Recipes 
Hi Peggy, I did an online search for Einkorn low-carb English Muffins. I saw a link to your blog for that recipe. It appears that it is no longer available. Any chance that you can repost it? Thank you!! Eileen
OMG, it’s gone! This is about the 3-4th time a recipe has simple vanished from my site! Looks like it fell into the cyber Twilight Zone. I honestly don’t know what happens to cause this. I will re-enter it and message you when I have completed that task.
I’m technology challenged! I don’t understand it when things like this happen to me! Thank you so much for responding Peggy!! I look forward to the recipe!
OK, Eileen. The recipe is back up on the sight now. Thanks again for bringing this website technical issue to my attention. Enjoy! https://buttoni.wordpress.com/2025/02/09/einkorn-english-muffin/
Here’s the recipe for my Einkorn English Muffin. I just opened it just fine. Hope you like it! https://buttoni.wordpress.com/2025/02/09/einkorn-english-muffin/
Thank you! Looking forward to it!
An explanation/apology email is on its way.
Do you have a Facebook page? I love your recipes – I am in the DFW area.
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.
I don’t see a subscribe. Would love to subscribe. Glad you are still doing your kitchen magic.
Oops, so sorry I’m just seeing this. I’ve been sick with an upper respiratory infection and not on-line too much of late. The subscription box is at the left side of the page down below the recipe categories list.
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
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. 😦
Sadly, it appears they have dropped several of the products I used to buy from them. 😦 .
Thank for finding that source for corn bran, and providing the link!
Thanks for all you do for us!
Thanks again, Billie
Always a pleasure to help my fellow low-carber, Billie. Gave a GREAT day!
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)!