Publisher: William Morrow Cookbooks

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CookBook Review: 100 Days of Real Food Fast and Fabulous

October 24, 2016 Book Review, reviews 4

I received this book for free from the publisher in exchange for an honest review. This does not affect my opinion of the book nor the content of my review.

CookBook Review: 100 Days of Real Food Fast and Fabulous100 Days of Real Food: Fast & Fabulous: The Easy and Delicious Way to Cut Out Processed Food by Lisa Leake
Published by William Morrow Cookbooks on October 25th 2016
Genres: Non-Fiction, Wellness
Pages: 320
Source: complimentary review copy, purchased
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five-stars

 

It was a blustery December afternoon on my grandparent’s farm in Tennessee. The cows had to be herded into the barn and the never-ending farm chores had to be done before the snow set in.  Herding slow-moving cows in freezing temperatures is not the most relaxing way to spend an afternoon. Especially if you’re nine years old and have the latest Trixie Belden waiting for you. Let’s just say I was not my happiest.

Trudging back to the farmhouse after falling in the creek, all I could think of was standing by the wood stove to thaw out, a hot shower, and something warm to fill my belly. My mom told me we were having chili for supper, and I’m sure she could tell by my expression I was not thrilled at the prospect. At least it wasn’t greens ~ my Granny made me sit at the kitchen table til I finished a giant helping of greens. I’m still traumatized by that event!

Once I had my shower and found a spot amongst all the relatives in the living room, my mom brought me a small bowl of my uncle’s famous chili. Whenever we had a major holiday, like Christmas, relatives came out of the woodwork to hunt and help on the farm.

I took my first hesitant bite after blowing and blowing to be sure the chili was cool enough. Then I took a second bite. Nine bowls later I became a family legend. Guess what my favorite food is, still, to this day?

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When I found out Lisa Leake, of 100 Days of Real Food blog fame, had a new cookbook coming out focused on meals 30 minutes or less, I pre-ordered immediately. Then my food idol put a call out for cookbook ambassadors, and I was over-the-moon ecstatic to be selected. The day I opened the package with the book I went through every mouth-watering recipe making lists. My goal was to spend a week cooking out of the one cookbook – both as a healthy challenge and as a way to see if I really like the recipes.

The first recipe I made was the sausage and mushroom frittata. I planned to pair it with the hash brown casserole but changed my mind at the last minute. It’s only me eating this week, my sweetheart is out of town, so making a big huge meal just didn’t make sense. As this was my first frittata ever I think I did pretty darn good….or maybe it was the recipe was so good? Either way, it didn’t feel like I was denying myself anything by having a home-made/non-processed meal. In fact, I didn’t feel weighted down or bloated after eating. Oh, and the frittata? Scrumptious! I ate it for dinner and then again for breakfast two mornings in a row.

My next recipe to try was the black bean protein bowl. Oh my goodness y’all! There’s a southwest restaurant near our apartment in Scottsdale that makes the most delicious protein bowl. One week, between lunch and supper, I had that bowl five times! Now before you go thinking me an absolute pig – three of those times was the leftovers. Suffice it to say, I am a glutton for protein bowls. So when I saw the recipe for my favorite bowl in the 100 Days of Real Food Fast and Fabulous it was meal number 2 to attempt. Yes. It was also fantastic. The only thing missing was the chipotle ranch dressing that Locos Patron doles out with their protein bowls. I haven’t had a chance to scan the 100 Days of Real Food website to see if Lisa has a dressing to experiment with but regardless, her recipe was pretty darn close to the real thing {and probably a lot less on processed food}!

[Tweet “‘Fast and Fabulous’ is understatement for new cookbook by @100daysofrealfood blogger/author!”]

Remember how I shared that chili is my favorite food ever? That’s any kind of chili – including white bean chicken chili. If you could have smelled the combination of spices with the onion and jalapeno as I cooked – absolutely divine. I cheated just a little and used a rotisserie chicken instead of cooking the chicken breasts. Lisa’s definition of real food is either whole food like fruit or vegetables, dairy products and packaged food ‘with no more than five unrefined ingredients.’  I used jalapenos out of a jar – six ingredients – all were real food except the calcium chloride.  Aargh! Aside from that, this ‘real food’ chili was delicious. Not quite spicy enough to set my mouth on fire but savory enough to have all my taste buds singing. Definitely a new favorite recipe! I’m so glad Lisa suggested we make a double-batch to freeze!

A few extras that make the cookbook even better

  • The real-food supermarket product lists: a top 10 list of real food to buy from Target, Trader Joe’s, Whole Foods, even Walmart!
  • The Look For/Avoid charts: Includes what to look for in added sweeteners, cooking fats, meats and more.
  • The seasonal 7-day meal plans + shopping lists
  • Recommendations for work-week/school-week meals

What I like even better about the second cookbook

In the first cookbook Lisa goes in-depth explaining how and why the 100 Days of Real Food blog and subsequent cookbook came about. I think there’s about the same number of recipes in the 1st cookbook as there are in the second one, but I feel somewhat overwhelmed by the first cookbook. Maybe just adding ‘fast and fabulous’ to the title made it more doable for me, less intimidating. All I know is as much as I liked the first cookbook, this second one is my new favorite.

While this is not my uncle’s famous chili recipe, it’s pretty darn close to 9-bowls-worthy! Try it and let me know if it’s your new favorite chicken chili!

white bean chicken chili
5 from 1 vote
white bean chicken chili
Print
White Chicken Chili
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

GLUTEN-FREE

NUT-FREE

FREEZER-FRIENDLY

Servings: 4 people
Author: Lisa Leake
Ingredients
  • 1 tbsp olive oil
  • 1/2 onion diced
  • 1/2 jalapeño minced
  • 1 pound boneless, skinless chicken breast cut into 1-inch pieces
  • 1 garlic clove minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 1/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 cup frozen corn kernels no need to thaw
  • 2 15 oz cans of white beans, (such as Great Northern or cannellini) drained and rinsed
  • 1 3/4 cups chicken broth
  • 1/4 cup heavy cream
Instructions
  1. In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes. 

  2. Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.

  3. Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.

  4. Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve! 

Recipe Notes
TOPPINGS: Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips
 
LISA'S TIP: This dish is also great with leftover cooked chicken. Just skip
step 2 and add the cooked chicken with the garlic and spices in step 3
 
 

[Tweet “Best white chicken chili recipe ever!”]

five-stars

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