100% Real

If we walked into a grocery store together and I asked you to point me into the direction of real food…where would you point? Frozen Food? Can goods? 90% of us would point toward the vegetable department or maybe the meat department. Real food doesn’t come from a bottle or a package. Real food is something that is grown or raised, not created. Sam Talbot, chef, author, philanthropist, and television personality, has created a five-step guide to keeping it real when it comes to food.  Let’s take a look into 100% Real.

Cookbook Cover

(I did receive a free copy of this cookbook in exchange for a review. See my disclosure page for more information regarding this information)

100% Real 

100% Real: 100 Insanely Good Recipes for clean food made fresh. Released April 4th, 2017 by Oxmoor House,

A new full-color cookbook by Top Chef  favorite Sam Talbot that shows you how to make wildly delicious, nourishing food using healthy, wholesome ingredients. 

100% Real proves that cooking and eating clean can be satisfying, indulgent, and surprisingly simple. With fresh, seasonal ingredients and easy to follow recipes, you will swoon over each and every dish. His healthy ingredient substitutions for white flour, refined white sugar, and lists of kitchen, fridge and pantry must-haves, this book is a practical guide to un-junking what we feed ourselves. All the recipes in 100% Real are noted to be either vegetarian, vegan, gluten-free or dairy free for fans with dietary restrictions or those interested in eating more wholesome real food. Whatever category you belong to this book is for you.

Keeping It 100% Real 

The pictures in this cookbook are amazing. Even if you are a skeptic on healthy diets its hard not to take one look at this book and not want to try something.

I am a lover of all things chocolate, more so chocolate with nuts, but chocolate none the same. So of course the recipe titled Ripe-banana and Dark Chocolate pancakes would be right up my ally. I rush so much in my daily life that breakfast is not something I get to indulge in very often. This seemed to be the right time.

The other part of this recipe that was intriguing to me was the coconut cream that went on top.  The recipe called for a can of coconut milk to make the coconut cream. The directions say to refrigerate the can for at least 4 hours and not to shake it. The cream will be on the top. I wasn’t sure about it. But Guess what? It really was! I was able to open the can, scoop the cream off, and save the milk for later. I whipped the cream just like whipping cream and was so excited  to give it a try. The flavor hooked on the flavor from the first taste. So super yummy.

The pancakes were a little different. They were made out of eggs, oatmeal, and ripe bananas. It was difficult at first keeping them together in the pan. I think that I wasn’t waiting long enough for them to cook.  These took a couple of minutes to cook on each side, but once I figured out the trick I was able to get a nice consistent pancake. The end result, I think, turned out pretty well.

Ripe banana and dark chocolate pancakes

Overall, I really enjoyed the pancakes. I think the coconut cream was my favorite part. Totally plan to use that on other dishes besides the pancakes.

I did try one other recipe, a snack recipe. Plantain Chips.

The plantains are thinly sliced and saluted in a pan with coconut oil. Season with pepper and red chili flakes. So very tasty. I went out and bought more the next week. I think they really could be seasoned with just about anything. Totally my new favorite snack.

Plantains Fried plantains

tMy favorite part of trying recipes, or whole cookbooks for that matter, that are out of my comfort zone in terms of ingredients or preparation methods is the chance to try new things and find that I really like them. I can tell you right now I would have never tried whipping coconut cream that came from a can of coconut milk to put on my pancakes!  Plantians were new to me.. I had seen them at the store but didn’t really know what they were or how they were different from bananas. Only that they always seemed bad. They turned out to be my new favorite snack. Step out of your comfort zone. Make this year the year you try new things. Feed your body some REAL food and see the difference it makes.

Take a chance and try something new today! Pick up a copy of this cookbook today! https://www.target.com/p/100-real-100-insanely-good-recipes-for-clean-food-made-fresh-hardcover-sam-talbot/-/A-51531312?ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Entertainment+Shopping&adgroup=SC_Entertainment&LID=700000001170770pgs&network=g&device=c&location=9030493&gclid=EAIaIQobChMI-bDHuq2V2QIVXbbACh3WVQKlEAQYAyABEgInw_D_BwE&gclsrc=aw.ds

Look below for the pancake recipe with the yummy cream (Excerpted from 100% Real by Sam Talbot. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corp. New York, NY. All rights reserved.)

Ripe Banana-And-Dark Chocolate Pancakes  With Maple Syrup And Coconut Cream

Hands-on: 15 minutes  Total: 20 minutes  Serves 4

These moist, flourless pancakes keep you feeling satisfied without the midmorning crash that refined carbs can cause. If you are sensitive to gluten, make sure to buy non-contaminated gluten-free oats.


1 (13.66-ounce) can coconut milk, chilled at least 4 hours

3 large egg

Pinch of fine sea salt

3 ripe bananas, mashed

¾ cup uncooked quick-cooking oats

2 ounces bittersweet chocolate, grated, plus more for garnish

½ cup pure maple syrup, warmed

1 Without shaking or tilting the can, carefully open the coconut milk. Remove the solidified coconut cream from the top, and place in a chilled bowl. (Reserve the liquid for another use.) Beat the coconut cream with an electric mixer at high speed until stiff peaks form, about 4 minutes. Cover and chill until ready to serve.

2 Whisk together the eggs and salt in a medium bowl; whisk in the bananas, oats, and 2 ounces of the chocolate. Let the batter stand  5 minutes or until slightly thickened.

3 Pour about 1/4 cup of the batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook over medium-high until the edges appear dry and bubbles form on the surface, 2 to  3 minutes. Turn the pancakes over, and cook until firm and golden brown, about 2 more minutes. Serve the pancakes topped with the maple syrup and coconut cream. Garnish with the grated chocolate.


Want more coconut flavor? Sprinkle shredded coconut on the pancakes while cooking for  extra texture.

Check out some of my other awesome cookbook reviews from Oxmoor House here:



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