All posts in Gluten-free

Trout is such a wonderful fish and has a fabulous flavour, combine with a sauce made with tangy lemon juice, piquant capers, and butter. Sauteed almonds make a zesty topping. The perfect combination for the tender, flaky fish.

The trout here is cooked to medium-rare, so it retains a lovely oiliness.

Serve the fish with lemon wedges, green salad or baby lettuce leaves and mashed potatoes.

The almond sauce and herbs from this recipe also go well with roast lamb or beef.

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5 from 1 vote

Trout fillets with Almonds & Capers Fast2eat

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Keyword: Almonds, Bake, Capers, Easy, easy-to-prepare, Fast, Fish, Gluten-free, Healthy, Herbs, Lemon, Low carb, Quick, Seafood, Trout
Servings: 6 people
Calories: 353kcal

Ingredients

  • 2 Trout fillets in 6 pieces - about 450g/1Lb each fillet
  • Lemon juice
  • 1-2 tbsp Garlic
  • Hondashi optional to taste
  • Salt optional to taste
  • Parsley optional to taste
  • Green onions or chives - optional to taste
  • Dill optional to taste

Sauce

  • 1 tbsp Olive oil extra-virgin
  • 1 tbsp Butter
  • 1 Shallot sliced – or 1 small onion
  • 1 tbsp garlic
  • ½ cup Capers rinsed and drained - 1 cup is about 175 g/6.2oz
  • Black pepper optional to taste
  • Parsley optional to taste
  • Green onions or chives - optional to taste
  • Dill optional to taste

Topping

  • 1 cup Almonds sliced - 1 cup is about 110 g/3.9 oz

Instructions

Topping

  • Preheat oven to 175C (350F). Spread almonds on a baking sheet and roast, stirring occasionally, until golden (about 5-10 minutes). Set aside.

Trout fillets

  • Heat oven to 175C (350F).
  • Rinse the fish and cut in in 6 pieces.
  • Place trout on a baking sheet, add the lemon juice and seasonings.
  • Roast trout until rare (about 15 minutes; flesh will be dark pink in the centre).

Sauce

  • Heat olive oil and butter in a saucepan, add shallots (or onioand garlic and fry until are golden. Add herbs, capers, and remove from heat.

Serving

  • Scatter herb mixture over trout, season to taste, and top with roasted almond.
  • Serve with green salad and mashed potatoes.

Nutrition

Calories: 353kcal | Carbohydrates: 7g | Protein: 29g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 571mg | Potassium: 591mg | Fiber: 4g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 2.4mg | Calcium: 122mg | Iron: 2.9mg

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Broken Glass Jello (or jelly) is a beautiful and impressive looking dessert. It is beautiful and mesmerizing to look at and is not complicated at all!

This gorgeous jello seems very complicated, but I assure you this Broken Glass Jello is super simple to put together, it isn’t difficult at all to make, in just a few steps you’ll have a delightful flavourful jello in no time. Plan in advance of your event as you will need to account for the time needed for the Jello to set up, but really, that is the hardest part!

It reminds a mosaic. It’s pretty, delicious, fun, eye-catching and perfect for parties, or even work potlucks …especially summer ones! 

It’s something that – I promise you – kids love and even the grown-ups do, too. You’ll surely have your guests ask how you made such a beautiful dessert. Just send them to my blog! 😉

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5 from 1 vote

Colourful Broken Glass Jello Fast2eat

Prep Time10 mins
Total Time8 hrs 10 mins
Course: Desserts
Keyword: dessert, jello
Servings: 30

Ingredients

For the Jello Cubes

  • 4-6 boxes Jelly powder (different colours/ flavours to tastei.e. Green, yellow, red, purple, orange, blue… - I used: orange, blueberry, lime, strawberry, raspberry and cherry flavours)
  • Water boiling
  • Water Cold

For the mousse

  • 1 can Sweetened condensed milk
  • 1 cup Whipping cream or heavy cream or thick cream
  • 1 box Jelly powder I used strawberry flavour

Instructions

Prepare all the jello boxes separately

  • Dissolve each flavour of jello separately into 150-200 ml (5-6.7 oz) of hot water each, once it’s completely dissolved, add 150-200 ml (5-6.7 oz) of cold water.
  • Notes:
    150 ml (5 oz) hot + 150 ml (5 oz) cold water if you prefer it harder, 200 ml (6.7 oz) hot + 200 ml (6.7 oz) cold water if you prefer if softer but is must be less water than box instruction, which is 250 ml (8.45 oz) hot + 250 ml (8.45 oz) cold water.
  • Make sure the Jello powder is completely dissolved in water before refrigerating or else it’ll taste grainy even after the Jello has set.
  • Pour each flavour into separate rectangular or square containers, and chill in the fridge for at least 4 hours or overnight.

Prepare the mousse

  • Dissolve strawberry flavour (or your favourite one) jello into 200 ml (6.7 oz) of hot water, then add 200 ml of cold water. Less water than box instruction (which is 250 ml (8.45 oz) hot + 250 ml (8.45 oz) cold water)
  • In a blender mix whipping/heavy/thick cream, add sweetened condensed milk, and the prepared strawberry (or your favourite one) flavour jello (it isn’t set at this point, so is liquidly).

Assembling

  • Once the jellos are set, cut them into cubes. No worries if you aren’t able to cut the jello into perfect cubes, the random shapes make the dessert look even cuter.
  • Pour half of the prepared mousse (it isn’t set at this point, so is liquidly) into a large glass serving dish (or divide them into two separate containers), and then plop in the colourful jello cubes randomly. Pour the other half of the prepared mousse over it. Gently mix everything with a silicone spatula and refrigerate until firm consistency.
  • It is jiggly and really needs to be served in a bowl.

Notes

It can last for up to seven to 10 days in Refrigerator.
You can use as many flavours of jello you want. I used six flavours: orange, blueberry, lime, strawberry, raspberry and cherry flavours.

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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This is everything an omelette should be and more, with the condensed flavour of the chopping Homemade oven-dried tomatoes, Turkey deli ham, Broccoli, and lots of cheese for a little extra delicious flavour.

You will have a meal that is sure to please… trust me… Soooo yummy!

For a complete meal, serve with a green salad.

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5 from 1 vote

Sun-Dried Tomatoes, Ham & Cheese Omelette Fast2eat

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast & Brunch, Main Dish
Keyword: 5 Minutes, Breakfast, Easy, easy-to-prepare, Egg yolks, Fast, Gluten-free, Grain-Free, Healthy, Homemade oven-dried tomatoes, Low carb, Nut-free, onion, oven-dried tomatoes, Quick, Smoked Ham
Servings: 1 person
Calories: 530kcal

Ingredients

  • 2 Egg
  • 1 Green onion chopped
  • 1 tbsp Milk
  • Basil dried or fresh
  • Oregano dried
  • Parsley dried or fresh
  • Garlic powder
  • Paprika or black pepper

Filling

  • 1/4 cup Feta cheese crumbled
  • 1/4 cup Mozzarella cheese grated
  • 2 Turkey ham slices chopped – or chicken or pork ham
  • Sun-Dried Tomatoes chopped – use this recipe for Homemade oven-dried tomatoes
  • Broccoli florets diced – or fresh chopped spinach
  • Onion sliced - Sauté or fresh – optional
  • Cream cheese optional

Instructions

  • In a small bowl, whisk eggs, green onion, milk, and seasonings until blended.
  • Lightly grease a large nonstick skillet and heat over medium-high heat.
  • When hot, pour in egg mixture without stirring. Mixture should set immediately at the edge.
  • Cook, lifting the edge with a spatula and tilting pan to allow uncooked portion of the egg to run underneath the set edges, until the base is almost set.
  • When eggs are thickened and with almost no liquid egg remains, top one side with filling.
  • Slip spatula underneath omelet, tip skillet to loosen and gently fold omelette in half to form a semi-circle; continue cooking over low heat until set and cheese is melted.
  • Transfer to serving plate. If you like, drizzle with balsamic reduction (or pearl) before serving.
  • For a complete dinner, serve with a green salad.

Notes

Important: Use a nonstick pan for this recipe.
Also check
Homemade oven-dried tomatoes Fast2eat
Check out this recipe

Nutrition

Calories: 530kcal | Carbohydrates: 14g | Protein: 38g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 490mg | Sodium: 1544mg | Potassium: 556mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2550IU | Vitamin C: 38mg | Calcium: 580mg | Iron: 4mg

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Easy, low-carb and healthy one pan baked teriyaki salmon and vegetables is a quick 20-minute meal with hearty vegetables and a tasty homemade teriyaki sauce.

This sauce is delicious! You will never buy from the bottle again.

This dish is made all on one pan so it’s easy breezy prep and cleanup.

This is an amazing recipe from my daughter, I love when she makes it for me <3.

Salmon is one of our favourite types of fish. It’s always moist, flaky and full of flavour.

There’s no need for takeout anymore – you can easily make this homemade teriyaki with veggies and rice in minutes! This salmon is what you’ll want for dinner every week.

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5 from 1 vote

One Pan Baked Teriyaki Salmon with Broccoli & Carrots Fast2eat

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Dish
Servings: 2 people
Calories: 558kcal

Ingredients

  • 1 cup Broccoli florets - 1 cup is about 250g/9 Oz
  • 1 cup Carrot 1 cup is about 1 carrot sliced about 120g/4-5 Oz
  • 2 Salmon fillets

Teriyaki-sauce

  • 3 tbsp Soy sauce reduced sodium
  • ¾ cup Water
  • ¼-1⁄2 tsp Ginger ground
  • 1/8-1⁄4 tsp Garlic powder
  • ¼ cup Brown sugar packed
  • 1.5 tbsp Honey
  • 1.5 tbsp Corn starch
  • 3 tbsp Water cold
  • 1.5 tbsp Sesame seed

Instructions

Teriyaki-sauce

  • In a saucepan whisk to combine soy sauce, ¾ cup water, ground ginger, garlic powder, brown sugar, and honey (do NOT add cornstarch and 3 tbsp cold Water now) and begin heating over medium-high heat.
  • Mix cornstarch and cold water in a cup and stir together until dissolved.
  • After sauce is simmering, reduce heat to medium-low and add cornstarch and water mixture, whisking well until sauce thickens.
  • Remove from heat, stir in sesame seeds, and allow to cool while you prepare the salmon and veggies.
  • Add water to thin if you over-thick it.

Salmon, carrots and broccoli

  • Preheat oven to 200°C (400°F).
  • On a baking sheet, drizzle 1/4 of the sauce, and arrange broccoli, carrots and salmon fillets in the center of the tray in a flat layer, so that they are around but not on top of the salmon.
  • Spread the remaining Teriyaki-sauce evenly on top of the two salmon fillets and vegetables.
  • Bake for 12-15 minutes until salmon is flaky and tender and veggies are easily pierced with a fork.
  • Take the salmon fillets off the vegetables and set aside. Toss the vegetables in the roasting juices.
  • Glaze the salmon with any remaining juices. Serve immediately!

Rice (optional)

  • Cook the rice while the salmon is baking.

Notes

You can easily double this recipe to serve four.
You can easily swap out any of these veggies for others you prefer. Asparagus, green beans, cauliflower, bell peppers, zucchini, snow peas – they are all delicious here, so don’t be afraid to mix things up, use your favorites or whatever is hanging out in your fridge waiting for a bigger purpose.
The salmon should be thawed when you are ready to prepare and bake it.
Brazilian Style Rice Fast2eat Recipe
Rice is a very important part of the Brazilian cuisine and is served at least once a day. This way might be your answer for making delicious and fluffy rice at home.
Check out this recipe

Nutrition

Calories: 558kcal | Carbohydrates: 58g | Protein: 48g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 88mg | Sodium: 985mg | Potassium: 1442mg | Fiber: 6g | Sugar: 42g | Vitamin A: 11050IU | Vitamin C: 161.7mg | Calcium: 200mg | Iron: 3.2mg

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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What a wonderful way to use ripe bananas! And the oatmeal adds some extra fiber.

An easy mess-free treat that only requires a few minutes of prep time. Just adds your cake ingredients to your blender, mix, place in a prepared pan, and bake!

Something sweet yet healthy, the oats and brown sugar taste great in this cake that provides you with a lot of proteins and fibers. It’s perfect for a healthy busy day snack cake with no refined flour!

You can eat it as a dessert, breakfast, brunch, or snack. It’s healthy very dense and chewy but also moist and flavourful.

Enjoy this cake cold, at room temperature or warmed, with or without ice cream and /or whipped cream.

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5 from 1 vote

Banana Oatmeal Cake Fast2eat

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast & Brunch, Desserts
Keyword: 5 Minutes, Bake, Banana, Easy, easy-to-prepare, Gluten-free, Healthy, Low calories, Low carb, Low fat, Oat, Oatmeal, Quick, Quick cook oats, Sweet
Servings: 8 people

Ingredients

  • 2 Egg
  • ¼ cup Oil
  • 2 Banana (riped)
  • ½ cup Brown sugar
  • 125 g Oat (125g=1 1/3 cup)
  • ½ tbsp Baking powder

Optional

  • 1 Banana (cut in slices to put in the bottom of the pan)
  • 1/4 tsp Cinnamon
  • 1/2 cup Cashew (chopped - or Brazilian nuts)
  • 1/2 cup Raisin
  • 1/2 cup Chocolate (chips or small pieces to taste)

Instructions

  • Peel bananas.
  • Using a Blender Beat the eggs, Banana, Brown Sugar and oil.
  • Add the mixed liquid to a Mixing Bowl. Add Oat through mixture and Whisk until well combined.
  • Add the Baking Powder and slowly mix it.
  • Preheat the oven to 180–190°C (350–375°F). Grease with Cooking Spray and flour a Fluted Tube/Bundt Pan.
  • Pour the optionais (if using any) into the prepared Tube Cake pan. Or mix with the batter. And them the batter.
  • Bake for about 30 min or until the cake is lightly golden and a toothpick or Cake Tester inserted into the center comes out clean
  • Cool completely before running a knife between cake and pan, and unmolding onto a platter. Unmolding hot can crumble everything.
  • Cake can be served warm, cold or room temperature, with or without lightly sweetened whipped cream and/or vanilla ice cream.

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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This recipe for Smoked Ham with Orange Sauce is made with a fully cooked smoked ham and is glazed with a sauce made with orange juice, brown sugar, honey, Dijon, ginger and mint. It couldn’t be simpler which makes this Smoked Ham with Orange Sauce great not only for Holidays, potlucks and get-togethers but also for a weekend meal prep.

Baking a ham might seem like a monumental undertaking but trust me, it’s not. Using a fully cooked smoked ham can simplify the entire process.

If you’re feeding 10 adults with side dishes you’ll want to plan on buying a 2kg/4.5-pound fully-cooked smoked ham. This may seem like a lot but the protein is often the first thing to get gobbled up and you’re going to want leftovers for future soups, salads, pasta sauce, pizza toppings, omelets, sandwiches and more.

No more boring, flavorless hams for you… It’s sweet, tangy, and full of flavor… The light and citrusy sauce is what makes this ham so special.

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5 from 1 vote

Smoked Ham with Orange Sauce Fast2eat

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time3 hrs 40 mins
Course: Main Dish
Keyword: brown sugar, Dijon, Easy, easy-to-prepare, Fast, ginger, Gluten-free, Holidays, Honey, Low carb, mint, orange juice, Orange Sauce, Party, Sauce, Smoked Ham
Servings: 10 people

Ingredients

  • 1 Smoked ham 2kg/4.5Lb for each 10 people
  • Cloves optional to taste
  • 1 cup Orange juice

Orange sauce

  • 1 cup Orange juice
  • 2 tbsp Brown sugar
  • 4 tbsp Honey
  • 2 tbsp Corn starch
  • 1 tsp Dijon mustard
  • 1/2 tsp Ginger grated
  • 1 tbsp Chicken broth mix
  • 1 tbsp Mint minced fresh

Instructions

  • Soak the ham into orange juice for about 2 hours.
  • With the tip of a knife, score ham in a diamond pattern, if desired at the vertices of each lozenge, bite cloves (I didn’t use).
  • Place ham in an aluminum foil (or parchment paper) lined the roasting pan. Drizzle with orange juice, then cover with aluminum foil.
  • Position oven rack in the lower ⅓ of the oven.
  • Bake in a preheated medium oven (180°C/355°F) for about 30 minutes.
  • Remove the aluminum foil, drizzle with the broth that has formed in the baking dish.
  • Return ham to oven uncovered and continue to spoon or brush remaining broth over the ham every 15 minutes until cooked or until a thermometer inserted in the center of the ham registers 60°C/140°F. The recommended cooking time is about 15 minutes per pound (about 0.5Kg), of course, ovens and hams will vary so your best bet is to check often and use a thermometer.
  • Remove ham from oven; cover with foil and let stand 10 minutes before slicing and serving for easier carving.
  • Carve ham just before serving.

Orange sauce

  • While ham is in the oven, prepare the sauce by adding orange juice with the brown sugar, honey, cornstarch, mustard, grated ginger and chicken mix to a small saucepan. Bring to a boil, reduce heat to medium-low then simmer until reduced to roughly half and the glaze is slightly thickened. Remove from heat and add chopped mint.
  • Save the sauce until ready to use.

Serving

  • Serve the ham in a platter, drizzle with some of the sauce, placing the rest in a separate sauce boat.
  • Garnish with the orange slices and/or home-style fries (I've used my ActiFry to prepare it fat-free).

Notes

If you have leftover ham, freeze it for future soups, salads, pasta sauce, pizza toppings, omelettes, sandwiches and more. Stored in an airtight container, the frozen ham will keep up to two months.

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Fat-Burning Vegetable Soup – hearty and filling vegetable soup made in the electric pressure cooker (instant Pot). Helps to detox and lose weight.*

This Vegetable Soup is also known as cabbage fat-burning soup, cabbage soup, wonder soup, weight loss soup, miracle soup, weight watcher soup… whenever you’d like. There are so many names for this soup.

This soup was rumoured, in days of old, to melt away those thighs. Keep in mind that specific ingredients for the soup may vary and this is my version of it.

The Cabbage Soup Diet is a short-term weight loss diet. Proponents of the diet say that it can help you lose up to 10 pounds (4.5 kg) in a single week, but many health experts warn that the diet is unhealthy and its results unsustainable. No one knows exactly where this unique diet originated from, though it first gained popularity during the 1980s and has stuck around ever since.

The bottom line is that the Cabbage Soup Diet is likely to cause weight loss — but only because it severely reduces your calorie intake. As soon as you stop this one-week diet, you’re likely to regain the weight you lost.

That’s why I prefer eating it as a weekdays dinner, not exactly following the 7 days diet but because I like it.

This delicious vegetable soup is a healthy way to warm up during the winter. And I may lose some weight, just doing it.

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5 from 1 vote

Vegetable Soup Fast2eat

It’s a foolproof recipe. This Fat-Burning Vegetable Soup comes together in minutes and is ready just as fast. It is easy, healthy and comforting! The perfect pressure cooker soup recipe to see you through the winter! Great for using up leftover vegetables.
Prep Time10 mins
Cook Time15 mins
Total Time40 mins
Course: Appetizers & Starters, Main Dish, Side Dish
Keyword: Appetizer, Chicken, Easy, Fast, Gluten-free, Grain-Free, Healthy, Low carb, Paleo-friendly, Pressure cooker, Quick, Soup
Servings: 8 people

Ingredients

  • 200 g Chicken breast (boneless, diced, raw – do not use for a vegetarian/vegan option)
  • 300 g Carrot
  • 2 Tomato Medium
  • 0.5 cup Tomato sauce
  • 2 tsp Olive oil Extra Virgin
  • 500 g Cabbage about ¼ head
  • 2 tsp Chicken broth mix or vegetable stock mix for a vegetarian/vegan option
  • 1 tbsp Garlic minced
  • 0.5 tsp Worcestershire sauce
  • 2 tsp Green onion and/or leek to taste
  • 1 tbsp Parsley
  • 1 tbsp Oregano
  • 1 tsp Salt
  • 2 Onion large
  • 150 g Watercress or spinach
  • Water boiling to cover

Instructions

  • Roughly chop all vegetables into big cubes.

Cooking in a Pressure cooker

  • Toss all the ingredients right into the Pressure cooker (Instant Pot) - no need to sauté any vegetables. Stir to combine. Make sure the liquid is covering the veggies.
  • Lock lid and set machine to cook at high pressure for 15 minutes and let the pressure cooker do its work.
  • Allow the Pressure cooker (Instant Pot) to naturally release pressure for 5-10 minutes.
  • Carefully turn the steam valve to the venting position to release the remaining pressure.
  • Carefully open the lid, away from your face, and stir the soup.
  • Taste for seasoning and adjust with more salt, pepper, herbs or spices to taste, if necessary.

Cooking in a large straight-sided pot

  • Add everything to a large soup pot and bring to a simmer.
  • Place the lid on the pot at an angle, tilting it to allow steam to escape, and simmer for 35-45 minutes. Stir occasionally.
  • The soup is done when the vegetables are soft.

Cooking in a slow cooker

  • You can also use a Set 'n Forget Programmable Slow Cooker, leave it there and forget… when you come back, it’s ready.
  • Place all the ingredients right into the crock of slow cooker and cover with water - low heat for 7 hours or high heat for 3½ hours.

Blended for a thick, hearty texture:

  • I prefer it blended and use the remaining broth as vegetal broth.
  • Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.)

Drain and use the remaining broth as a vegetable broth:

  • When the soup is done, drain remainder broth through a Strainer or Colander into a Large Bowl.
  • Use it right away, or cool completely and store in jars in the fridge for up to 4 days or freeze for up to 3 months.
  • You can also freeze the broth in a Large Ice Cube Tray to use as flavour boosters.

Notes

Variations on this Vegetable Soup:
  • This soup is naturally gluten free and dairy free.
  • For a vegetarian or vegan version of this soup, do not use the chicken breast and replace chicken stock with vegetable stock.
  • You can turn this into a creamy vegetable soup by adding in a can of evaporated milk or serving with a splash of heavy cream.
  • Feel free to swap out any of the vegetables for ones you may need to use up in your fridge.
  • And, don’t be afraid to play around with the recipe by adding rice, beans, quinoa or even pasta. They’ll add an extra dimension to this classic soup!
    • If you decide to add pasta to the soup, I suggest using no more than 1/4 cup (1/2 cup for larger pasta), increasing the broth by at least 1 cup and adding in extra seasonings.
    • If you decide to add rice or quinoa to the soup, I suggest using about 1/4 cup, increasing the broth another 1/2 cup and adding in extra seasonings.
  • Use the remaining broth as vegetable broth.
  • Making this soup ahead of time allows the flavours to really come together enhancing the taste. May be stored in the refrigerator for several days.
  • If freezing, note that not all dairy freezes well, so keep this in mind if adjusting the recipe.
How to freeze this vegetable soup:
This Vegetable Soup is incredibly freezer friendly!
Simply let cool completely to room temperature, pour into a freezer safe container or freezer bag, seal and freeze (be sure to lay flat if using a freezer bag for easy thawing).
With soup, you need to make sure you leave room at the top if using a container of any kind as the soup will expand as it freezes.
Freeze up to 3 months.
To heat, let thaw overnight in the refrigerator or in a sink of cold water. Then reheat in the microwave or on the stove top (or throw it back in the Instant Pot on saute!).
* Eating soup might help me lose weight. One recent study showed that people who started lunch or dinner with vegetable soup ended up eating 20% less than those who skipped the soup.
Note: Nutritional info is provided as an estimate based on the ingredients I used, for convenience and as a courtesy only.

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All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

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Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Are you looking for a quick tasty appetizer to make for a party? Something with ingredients you probably already have at home?

This egg, onion and green olives dip is so speedy fast you will have time for makeup and hair before the party!

Your guest will rave about this easy-to-prepare dish. Try it and make a change from your usual store-bought dips – you will not be disappointed. Your guests will really like their toasts or pieces of bread covered with a zesty egg, onion and olive mixture.

The powerful and omnipresent onions, pungent salty olives cut through the richness of the mayonnaise that binds the eggs together in this take on the classic egg dip. Those ingredients ended up perfectly complimenting the other, what a great pairing!

If you love eggs as much as I do, you may also like this recipe.

This recipe has been adapted from Regina’s Remolado which everybody also loves.

As I don’t like olives, I take half of the recipe without olives, just before I incorporate the olives. It’s delicious and it is also a great dip base to throw in additional ingredients if you would like to use them, although I usually make up this basic version (with and without olives).

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5 from 1 vote

Egg, Onion and Olives Dip Fast2eat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizers & Starters
Keyword: 10 Minutes, Appetizer, dip, Easy, easy-to-prepare, Egg yolks, Fast, Gluten-free, Grain-Free, green olives, onion, Party, Quick, quick tasty appetizer, Remolado, Snack
Servings: 30 people

Ingredients

  • 1 Onion (small chopped)
  • 6 Egg (hard boiled chopped)
  • 1.5 cup Mayonnaise (fat free)
  • Oregano (optional to taste)
  • Chives (or green onions, optional to taste)
  • Basil (optional to taste)
  • Dijon mustard (optional to taste)
  • Paprika (optional to taste)
  • Black pepper (ground, optional to taste)
  • 1.5 cup Green olives (pimento stuffed chopped)

Instructions

  • Place eggs in a medium saucepan and cover with room temperature water. Bring water to a boil and and let eggs stand in boiling hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Using a food processor, process the onions, then add the eggs, mayonnaise, and any herbs and/or spices you may like. And process again. Taste and adjust if necessary.
  • As I don’t like olives I Usually take half without them. It’s also delicious and I have some friends who also don’t like.
  • Add olives and process another few seconds.
  • Chill until ready to serve.
  • Transfer to a small bowl and sprinkle with green onions (or chives) or paprika, if you like.
  • Serve cold with a side of toasts, soft rolls, bread, salty chips or crackers, with additional olives on top, if desired.
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Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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