Peanut Butter Oatmeal

Today I want to share a recipe of sorts with you. It is what I eat for breakfast pretty much everyday. There are sometimes when I eat something else, but not many. This is a super simple and very customizable breakfast item.

1. Make any kind of oatmeal you like (instant, old fashioned, steel cut, whatever you like).

2. Stir in a spoonful of peanut butter (whatever you like best though a good natural peanut butter is the best option).

3. EAT!

Pretty simple right?

Oatmeal and Peanut Butter
Oatmeal and Peanut Butter

This is what I have been using. I really like the Oat Fit by Better Oats Maple & Brown Sugar flavor oatmeal. By itself it tastes great and the Oat Fit is only 100 calories per serving. I have been using the Skippy peanut butter because it is what we have, but when that runs out I will be switching to a natural peanut butter.

Stir in a scoop of peanut butter.
Stir in a scoop of peanut butter.

Now some flavor combinations work better than others. Maple & Brown Sugar has been my favorite mixed with the peanut butter.

Nutrition Info

This will vary wildly depending on the oatmeal and how much peanut butter you use but for me it is as follows:

Calories: 178

Carbs: 20

Fat: 8

Protein: 6

Sodium: 270

Sugar: 2

Recipe – Philly Cheese Steak Stuffed Peppers

Philly Cheese Steak Stuffed Peppers
Philly Cheese Steak Stuffed Peppers

Today I want to share one of the recipes that we have found and modified while losing weight that I love! It is (as the title has alluded to) Philly Cheese Steak Stuffed Peppers! They are a great protein rich low carb recipe.


    • 2 green bell peppers
    • 8 slices of provolone cheese (or any cheese you like, we use mozzarella)
    • 1 medium onion, chopped
    • 1 cup diced mushrooms
    • 8 oz of roast beef, or steak meat of your choosing (we use breakfast steaks from the quarter cow we buy)
    • 2 Tbsp of unsalted butter
    • 2Tbsp olive oil
    • 3 cloves garlic
    • dash of salt to taste
    • dash of black pepper to taste



  1. Preheat oven to 400. Slice peppers in half lengthwise, remove ribs and seeds.
  2. Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
  3. Add meat and cook meat through. Drain juice when done cooking.
  4. Line the inside of the pepper with a slice of cheese.
  5. Fill each pepper with meat mixture.
  6. Cover each filled pepper with another slice of cheese.

Bake for 15-20 minutes or until cheese is to desired brown color.

Makes 4 servings – 6 net carbs per serving

Serving Size: makes 4 half peppers