When I saw that Lisa Leake of 100 Days of Real Food was coming out with another cookbook, I jumped at the chance to be a cookbook ambassador and share my review.
If you’ve been reading my blog, then you might remember me raving about her first cookbook here and how it literally changed my concept of food and how I feed my family.
I love Lisa’s recipes because they are delicious and come together quickly– hence the name of her newest cookbook – 100 Days of Real Food Fast and Fabulous.
As a busy mom, it’s important to me to feed my kids (who eat more than I would have thought humanly possible) whole foods that are healthy and quick and keep them full without any processed ingredients. Lisa’s recipes do just that.
Here are a few reasons why I love this cookbook:
- Real Food Rules and Why – – Lisa’s Fast and Fabulous cookbook includes what exactly it means to eat “real food” and exactly why it’s so important. I loved this reminder:
“It’s worth the effort for the health of your family.”
- “Supermarket Staples and Secrets” – Lisa gives a breakdown of what to look for on ingredient labels that might be hidden by misleading buzzwords and information. Those tricky supermarkets and their “fresh-baked” and “vine-ripened” stuff was quite eye-opening for me!
- Meal Plans and Recipes – they really are fast and fabulous – I love that all the recipes in this book are doable for me – no hard-to-find ingredients or long, involved recipes – just real foods coming together quickly that my family enjoys (even on weeknights, which is my measure of success).
Lisa’s cookbook is filled with gorgeous full color photos and an assortment of meals and snacks that will keep you reaching for family favorites again and again. I know you will love not only her delicious food, but also the knowledge that you are nourishing your family with the best foods possible.
I made Lisa’s White Chicken Chili and homemade cornbread from Fast and Fabulous on a rainy Friday night. It was so delicious that it passed the ultimate test – no one cried about not having Friday night pizza! Boy, was it nice to have a change in menu!
Since this cookbook came into my hot little hands last week, I’ve made the Asian Rice Noodle Salad (twice! No joke – my silverbacks ate it so fast, I made another batch), the White Chicken Chili, and the Cinnamon Glazed Bananas over ice cream for dessert. All have been added into my permanent meal planning rotation.
100 Days of Real Food: Fast and Fabulous launches on October 25th. You can pre-order right now to make sure you get the lowest price!
I’ll leave you with Lisa’s recipe for White Chicken Chili that I made with her homemade cornbread. Add this to your menu this week, guys. In fact, when I make it again, I’m going to double it because it was so good that it disappeared in record time.
Let me know when you make it, or which recipe is your new favorite!
White Chicken Chili
Prep time: 10 to 15 minutes
Cook time: Less than 30 minutes
Makes 4 servings
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1/2 jalapeño, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 11/4 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup frozen corn kernels (no need to thaw)
- Two 15-ounce cans white beans (such as Great Northern or cannellini), drained and rinsed
- 1 3/4 cups chicken broth, store bought or homemade (page 103)
- 1/4 cup heavy cream
TOPPINGS: Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips
Whether you call this dish a chili or hearty chicken and bean stew, it’s definitely a winner. The first time I made it for my kids, they asked me so many times what it was called, but by the end of the meal they cared much more about getting second helpings than remembering the name! If you have time be sure to double the recipe and store in the fridge or freezer, because, like most soups and stews, the leftovers are amazing.
- 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!
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.
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