As a cookbook ambassador, I received an early copy of this book for free. I voluntarily read the book and I am sharing my honest review here.
100 Days of Real Food: Fast & Fabulous
In her first cookbook, 100 Days of Real Food, Lisa Leake revealed how simple it is to think out of the box in the kitchen by replacing unhealthy prepackaged and processed foods with “real food”—mouthwatering meals made with wholesome and familiar ingredients. Now, Lisa is back with 100 quick-and-easy recipes and simple cheat sheets that will work with every family’s busy lifestyle.
100 Days of Real Food: Fast & Fabulous gives Lisa’s devoted fans and newcomers exactly what they want, quick and tasty favorites for breakfast, lunch, dinner, dessert, and even snacks that are a snap to make. Inside you’ll find recipes sure to please everyone, from Cinnamon Raisin Scones, Couscous and Tomato Salad, and Corn Muffins to Citrus Salad With Crispy Quinoa, Honeydew Green Smoothie, and Slow Cooker Black Bean Soup to Easy Fish Tacos, Parmesan Crusted Chicken, and Chocolate Banana Pops. While some dishes are blog favorites, seventy-five percent are brand new.
Along with these family-friendly recipes, 100 Days of Real Food: Fast & Fabulous incorporates ideas for adult, big-kid, and little-kid packed lunches and new seasonal meal plans and shopping lists—everything you need for accessible, quick, and real home cooking. Lisa also includes a “CliffsNotes”-style resource section packed with easy guidelines on how to buy real food, supermarket staples (including her Top 10 Shopping Lists by Store), the truth behind more than a dozen grocery store myths, and other handy kitchen tips (such as food prep guides and storage cheat sheets).
Making and enjoying healthy meals the whole family will love doesn’t have to be difficult, boring, or expensive. With this essential cookbook, illustrated with color photos for every single recipe, you’ll see just how fast and fabulous good home-cooked meals can be.
Confession time: I do not buy cookbooks. I love cookbooks and it’s so fun to look through them and find tasty recipes. But in today’s world of Pinterest and food blogs, cookbooks are just something that I do not purchase. I have, however, purchased one cookbook:
So when I received an e-mail asking if I wanted to be a cookbook ambassador for the release of Lisa’s newest cookbook, I couldn’t say yes fast enough! I was lucky enough to receive 100 Days of Real Food: Fast & Fabulous and I had the chance to go through the book prior to its release. I am so excited to MAKE ALL THE THINGS! Lisa does an amazing job of taking the overwhelming task of eating real food and breaking it down into an easy to digest format. Eating real food is a lifestyle change, but something that is totally doable…even if you have a family! It is easy to get everyone on board.
100 Days of Real Food: Fast & Fabulous is much more than just a cookbook. It is jam packed with tips, tricks, and easy ways to make this big change in your life. There are meal plans and cheat sheets, as well as ideas for food prep and storage. This is a complete book guiding you to easily cut out processed food. If you want to eat real food and cut out all of the unnecessary processed foods in your diet, Lisa’s book is the way to do it. Beyond advice, you also get some amazing recipes that are broken down by difficulty and many can easily be adapted to fit special diets.
How about a sneak peek? As a cookbook ambassador, I have the privilege of being able to share an awesome recipe from the cookbook with you. Eeek! I’m so excited. Please read on for Lisa’s amazing White Chicken Chili.
This recipe is found on page 188 of 100 Days of Real Food: Fast & Fabulous by Lisa Leake. Reposted here with permission.
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servings
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- 1 tablespoon olive oil
- 1/2 Onion diced
- 1/2 Jalapeño minced
- 1 pound Boneless, skinless chicken breasts cut into 1" pieces
- 1 clove garlic minced
- 1 teaspoon Chili powder
- 1 1/4 teaspoons Salt
- 1/4 teaspoon Cayenne pepper
- 1/2 cup Frozen corn kernels no need to thaw
- 2 15 Oz Cans White beans drained and rinsed
- 1 3/4 cups Chicken broth homemade or store bought
- 1/4 cup Heavy cream
Ingredients
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- 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.
- 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.
- 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.
- 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!
Note: This recipe can be made with leftover cooked chicken.
Optional Toppings: Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips
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