Pesto Shrimp + Broccoli Alfredo

Today's recipe is one of my favorite things to eat, no joke.  It's one of those meals that is so satisfying that you forget it's actually really good for you, full of delicious vegetables, and follows the LCHF guidelines.  I seriously love meals like this, and the leftovers tend to be even better the next day after the flavors have had more time to come together.  I also wanted to say this will be my last recipe for a few weeks as I am preparing to move several hundred miles, and need to start packing up my kitchen things, but don't worry... I will be back!  I started Butter Is Not a Carb in this apartment 3 years ago, and have many fond memories of photographing the food on my dining room table by the huge floor-to-ceiling windows.  My blog has evolved so much since the first few posts, definitely for the better, but I still have a lot to learn and there are many ways I can improve.  Thank you so much for being here with me so far, no matter if you started following yesterday or on [Continue reading...]

Pesto Shrimp Flatbread

Pizza is one of my all-time favorite meals to eat, and I've come to thoroughly enjoy low carb pizza, too.  I've made it with many different toppings, like buffalo chicken and spinach alfredo, and even turned the crust into cheesy garlic bread.  The possibilities are endless when you start with a delicious, easy-to-make crust.  I think a lot of people fail when trying to eat low carb because they feel like they are deprived of foods we typically enjoy on the Standard American Diet, but you never really have to give up all of your favorite foods if you learn to be creative in their preparation.  Almost anything can be made into something that is low carb and usually it tastes just as delicious, without any of the guilt.  This flatbread recipe was a huge hit on my Instagram page when I first posted it about 6 months ago, and I'm excited to share it on my blog today. I began by pre-heating my oven to 425°F and gathering the above ingredients. First I melted the cream cheese and [Continue reading...]

Shrimp Stacks

I've been craving sushi lately, but was not in the mood to deal with rolling seaweed.  I remembered this awesome "tuna roll" I once had at a restaurant called Yardhouse, which was like a giant deconstructed spicy tuna sushi roll.  Imagine my surprise when this showed up at the table - definitely not what I expected when ordering a spicy tuna roll, to say the least.  Since it is summer and has been absolutely sweltering here in the northeast, I did not have the desire to cook something in the oven this week, so the idea for a deconstructed low carb spicy shrimp stack was born. I started by gathering my ingredients shown above.  I love purchasing pre-cooked shrimp from the store although they typically only last a few days in the fridge.  It makes cold dishes like this so much easier than purchasing raw or frozen shrimp. Next I roughly chopped florets off a head of cauliflower and placed them into my food processor.  I ground them down until they were a rice-like consistency, [Continue reading...]

Salmon Cakes

I am a pretty bad foodie in that I've never really cared for salmon.  I will eat salmon sushi, but when it comes to a large fillet of salmon, I have a mental road block that goes back to one night when I under-cooked a piece of fish (while trying very hard to not over-cook it).  The health benefits of salmon, namely omega-3 fatty acids, are too important for me to swear it off forever, so in an effort to learn to love this fish, I started eating these salmon cakes for dinner.  I love the flavor of the onions and peppers (the bit of crunch is a huge plus when texture may be an issue for some) and pairing this with homemade tartar sauce makes it the perfect meal. I started by gathering my ingredients and pre-heating the oven to 400°F. When the oven was pre-heated, I seasoned the salmon with salt, pepper, and garlic powder, and separated one tablespoon of butter across both fillets.  The butter keeps the fish moist and tender while it cooks skin-side down for 15 [Continue reading...]

Spicy Shrimp Roll

My favorite food, for many years, has been spicy tuna sushi.  Most sushi restaurants have their own variation of it - some mix chopped tuna in a spicy mayo with cucumbers while others leave the tuna pieces raw, paired with avocado, and top it with spicy sauce - but I enjoy it every time I have it.  It's so fresh and when I pile the wasabi on top, has a great "zing" taste that wakes up the taste buds.  I know not everyone is a fan of raw fish, so I decided to use cooked shrimp in this recipe.  Sadly sticky white rice is not part of our low carb way of eating, but I thought I would try using cauliflower in place of the rice - and it totally works!  This is great for the warmer spring and summer months because you don't have to turn your oven or stove on at all if you buy pre-cooked shrimp, like I did.  It's a bit higher in total carbs because of the cauliflower and avocado, but worth it for a filling, fresh meal that replaces one of my favorite high carb treats! First I gathered all [Continue reading...]

Tuna Casserole

Happy new year everyone, I hope you enjoyed your holiday season and are ready to tackle 2016.  I am looking forward to being more consistent at eating low carb.  I have to be honest; 2015 was not a great year for me in terms of low carb eating (for a laundry list of reasons I won't get into), and I lost motivation in the second half of the year to continue to provide recipes on my blog.  I am re-committing myself this year and am excited to post more recipes!  I am being less strict with myself in terms of macro ratios in an effort to live a more realistic and overall healthy lifestyle, but I am still keeping it low carb most nights of the week.  I posted a picture of this dish to my Instagram a week ago or so and people were looking for the recipe, so I decided to make it again and photograph it for the blog.  Sometimes a vegetarian recipe tastes just as good as a meat-heavy dish, especially when you can still make it low carb and delicious. I began by gathering all my [Continue reading...]

Spicy Sriracha Shrimp Salad

I don't know about you all, but this summer heat makes me crave cold dishes that don't require me to turn on the oven or stove.  I decided to create an easy summer salad recipe with no cooking required.  It is perfect as an easy and light weeknight meal or would be great to take to work for a refreshing lunch.  This recipe uses my favorite Spiralizer to make cucumber noodles in place of pasta to bulk up the dish - a must have in any low carb kitchen! I grabbed all the ingredients shown above and began to put together the salad recipe. First I made the dressing by adding the mayo, olive oil, rice wine vinegar, sriracha, lime juice, salt and pepper into a medium bowl. I used a small whisk to incorporate all the ingredients together.  It's important to taste your dressing at this point - you may want to add more sriracha or salt and pepper.  I also added another dash of olive oil to make it more like a salad dressing and less thick.  Adjust the amounts to your preference [Continue reading...]

Mini Tuna Melts

For lunches and snacks, I'm always looking for the easiest ideas I can find that still taste great.  When I commute to work, I prefer smaller lunches that travel well and are delicious after they are re-heated if necessary.  I don't have the time, or patience really, to create fancy lunches in the morning before work, so I tend to eat a lot of pepperoni, string cheese, almonds, egg muffins, salads and leftovers at work.  These mini tuna melts are another great option for the workplace or even to pack with a child's lunch at school.  They take minimal effort to create and are easy to store in the fridge, plus they re-heat well for lunch or a mid-day snack. I started by gathering my ingredients and pre-heating the oven to 350°F.  As you can see, these little melts require barely any ingredients which is one of my favorite aspects of a good keto-friendly recipe.  I now prefer tuna packed in extra virgin olive oil to help with the fat content, but feel free to use tuna in water if you [Continue reading...]

Tuna Cakes

I guess I'm on a tuna kick lately but it's such a versatile protein.  Tuna salad is great by itself or in a low carb tortilla, in lettuce wraps or perhaps stuffed into a portabella mushroom.  This week I made tuna cakes which taste just as good as crab cakes for a fraction of the cost.  Crab could easily be used in place of tuna in this recipe, but the more economical choice here is tuna, obviously.  These tuna cakes are flaky, moist and flavorful and extremely easy to make. I began by pulling out all the necessary ingredients for the recipe including 3 cans of tuna in extra virgin olive oil.  For keto, it's preferred to use tuna packed in oil (better macro ratios) but it's okay to use tuna in water if you're not monitoring macros as closely. I thoroughly drained all three cans of tuna, flaked large pieces with a fork and added it to a bowl along with the diced red onion, two eggs, Italian seasoning, garlic powder and red pepper flakes.  I used my food processor to turn the [Continue reading...]

Portabella Tuna Melts

I used to really enjoy tuna salad on white bread in my pre-keto life, but long gone are the days of reaching for highly-processed carb-loaded bread at the grocery store.  (Don't get me wrong, bread is still delicious and I will indulge on vacations and some holidays throughout life, but it is a thing of the past in my everyday living.)  I was a bread fiend back in the day and just before converting to a ketogenic lifestyle I learned to make tuna melts panini-style on my George Foreman grill.  This version using portabellas  bring the same great taste and satisfying warmth of a traditional tuna melt without the unnecessary carbohydrates. I started by pre-heating the oven to 350°F, lining a baking sheet with foil and spraying it with non-stick spray.  I also gathered all of the necessary ingredients as seen above.  For this recipe you want to use tuna packed in olive oil as opposed to water to raise the fat content, especially because tuna is packed with so much protein. Next I [Continue reading...]