One of our favorite family “bikini” breakfasts and brunch dishes to make at the lake, Lake Martin, where “Bikini Cooking” all began!
Bell pepper… rich in antioxidants, fiber, and meet the requirements on The Bikini Chef Diet of PFFs: Lean Protein, High Fiber, Healthy Fat.
Healthy fat… avocado and goat cheese, too. Goat cheese is one of the few approved cheeses on The Bikini Chef Diet plan but even then, only from time to time. Not everyday and not even once a week, quite frankly. To achieve the desired bikini body, enjoy a diet that emphasizes PFFs… lean proteins with the majority of foods being fish, eggs, and ground turkey; high fiber foods with a specific focus on freshly prepared vegetables and at the top of my list are: broccoli, asparagus, bell peppers, Brussels sprouts, and kale. Healthy fats are essential and my go-to healthy fats are from avocado, omega3’s in salmon, coconut, grapeseed oil, walnut oil, and olive oil.
Here, bell pepper serves as a holder for a whole egg which is simmered over stove top and topped with goat cheese, avocado and capers.
For this recipe, see instructions below.
Nutrition:
Serving size: 1
Calories: 188
Fat: 14.4g
Saturated fat: 5.9g
Cholesterol: 179mg
Sodium: 155mg
Carbohydrates: 5.1g
Fiber: 2.1g
Sugars: 2.3
Protein: 10.7g
This recipe is high in Vitamin D which promotes both bone and brain health.
