Real Recipe Plans provides weekly plans that fit a gluten-free/dairy-free/soy-free lifestyle. Created by Master Chef Kimi Reid, who has sensitivities to these three ingredients, these plans make it really easy - each week you get the weekly shopping list with all the ingredients you need for the delicious recipes that are naturally gluten-free - meaning you don't have to worry about buying a lot of specialty ingredients and not knowing what to do with them. And right now, anyone who likes the Facebook page and sends them their email address will get a one-month free trial to see how it works for themselves. You get five meal plans a week, and there is a vegetarian option as well. At only $10/month, it can really help save you time and energy! I like the friendly tone and bonus tips at the end of many recipes too. You can also Follow @RealRecipePlans for more tips and info.
To get an idea of what RRP offers, here is one meal plan:
Quina Sushi with Beets, Orange, and Fennel
3 Cups Quinoa2 medium beets
1 orange, peeled and chopped
1 Fennel head, halved and sliced very thin
2 T. cilantro, chopped
4 sheets Nori (sushi paper) Salt and Pepper (S&P)
1. In a medium saucepot, add Quinoa to 4 cups
of water and bring to a boil. Reduce heat to
medium and cook for another 8 minutes. Strain
and let cool. Fluff with a fork and season with S&P
to taste.
2. Using a box grater, carefully grate beets on the large grating side and set aside on a large plate. Add the chopped orange, fennel and cilantro the plate as well. (This is your sushi prep!)
3. Set a piece of nori down on a clean cutting board and spoon 1⁄4 of the quinoa onto the nori, pressing down to about 1/8” thick. Leave the farthest end of nori free of quinoa (this will help when you roll it up).
4. Now that you have the quinoa down, add 1⁄4 of the remaining ingredients (grated beets, orange, fennel and cilantro) in the middle of the sushi roll. Be careful not to over-fill the sushi roll!
5. Starting with the side closest to you, gently roll up the sushi and squeeze firmly as you go. Set aside and repeat with the remaining Nori sheets.
*Tip: A great soy-sauce alternative is to use your favorite salad dressing as a dipping sauce! Balsamic Vinaigrette would be super delicious here, just sayin’!
Almond Flatbread with Pears, Prosciutto, and Arugula
Toasted Coconut Pad Thai with Vegetable Slaw
2. Using a box grater, carefully grate beets on the large grating side and set aside on a large plate. Add the chopped orange, fennel and cilantro the plate as well. (This is your sushi prep!)
3. Set a piece of nori down on a clean cutting board and spoon 1⁄4 of the quinoa onto the nori, pressing down to about 1/8” thick. Leave the farthest end of nori free of quinoa (this will help when you roll it up).
4. Now that you have the quinoa down, add 1⁄4 of the remaining ingredients (grated beets, orange, fennel and cilantro) in the middle of the sushi roll. Be careful not to over-fill the sushi roll!
5. Starting with the side closest to you, gently roll up the sushi and squeeze firmly as you go. Set aside and repeat with the remaining Nori sheets.
*Tip: A great soy-sauce alternative is to use your favorite salad dressing as a dipping sauce! Balsamic Vinaigrette would be super delicious here, just sayin’!
Almond Flatbread with Pears, Prosciutto, and Arugula
2 Cups Almond Flour
2 T. Arugula, chopped
1⁄4 Cup Coconut oil, melted 2 eggs
2 pears, sliced thin
6 very thin slices of Prosciutto* 1 cup Arugula
Salt and pepper (S&P)
3. When flatbread is cool, add the sliced pear,
and top with prosciutto. Return to oven for 5
minutes until the toppings are warmed through.
Remove, sprinkle with arugula and season with
S&P. Enjoy!
*Prosciutto tip: Prosciutto is a really nice cured ham, which can be found in the deli section of your grocery store. Ask the deli attendant to slice the prosciutto very thin! You will find that it has a strong salty flavor, which means that you do not need much! If you are not fond of Prosciutto or it’s not in your budget, go for your favorite sliced ham or turkey, or just stick to the pears and arugula. Yum!
2 T. Arugula, chopped
1⁄4 Cup Coconut oil, melted 2 eggs
2 pears, sliced thin
6 very thin slices of Prosciutto* 1 cup Arugula
Salt and pepper (S&P)
1. Preheat oven to 375 degrees F.
2. Combine the first 4 ingredients in a large bowl and mix until combined. Pat into a ball and then press out onto a greased baking sheet, to about 1⁄4” thick. Bake for 10-12 minutes until just browning and remove from oven to cool.
2. Combine the first 4 ingredients in a large bowl and mix until combined. Pat into a ball and then press out onto a greased baking sheet, to about 1⁄4” thick. Bake for 10-12 minutes until just browning and remove from oven to cool.
*Prosciutto tip: Prosciutto is a really nice cured ham, which can be found in the deli section of your grocery store. Ask the deli attendant to slice the prosciutto very thin! You will find that it has a strong salty flavor, which means that you do not need much! If you are not fond of Prosciutto or it’s not in your budget, go for your favorite sliced ham or turkey, or just stick to the pears and arugula. Yum!
Toasted Coconut Pad Thai with Vegetable Slaw
1 14oz. box Rice Noodles
2 T. coconut oil
2 shallots, chopped
2 cloves garlic, chopped
1 head Bok Choi, chopped 4 T. rice vinegar
1 T. toasted sesame oil
2 T. honey
1 Cup unsweetened coconut, toasted
1⁄2 head Purple Cabbage, shredded
1 carrot, cut into matchsticks 1⁄2 bunch Cilantro, chopped 1⁄4 cup peanuts, chopped
Salt and pepper (S&P)
4. Place noodle mixture onto individual plates and
garnish with the shredded cabbage, bean sprouts,
cilantro and chopped peanuts.
*Pad Thai history: Pad Thai is the national dish of Thailand, how cool is that? I am a huge fan of making it at home, especially since many restaurant versions contain a whole heap of sugar. Feel free to add more honey to the sauce if you so desire, just remember that the lovely garnishes (peanuts, carrot, cilantro) add some serious flavor and texture to the final dish...which is pretty sweet (in a cool way), if you ask me!
2 T. coconut oil
2 shallots, chopped
2 cloves garlic, chopped
1 head Bok Choi, chopped 4 T. rice vinegar
1 T. toasted sesame oil
2 T. honey
1 Cup unsweetened coconut, toasted
1⁄2 head Purple Cabbage, shredded
1 carrot, cut into matchsticks 1⁄2 bunch Cilantro, chopped 1⁄4 cup peanuts, chopped
Salt and pepper (S&P)
1. In a Large saucepan, bring water to a boil and
add the Rice Noodles. Cook until just soft, drain
and set aside.
2. In a medium sauté pan (or wok), heat the coconut oil on medium-high heat and immediately add the shallots and garlic. Cook for a few minutes until golden brown and add the bok choi.
3. Cook for another 5 minutes, remove from heat, and add the next 4 ingredients and the drained noodles to the mixture. Stir to combine and season with S&P.
2. In a medium sauté pan (or wok), heat the coconut oil on medium-high heat and immediately add the shallots and garlic. Cook for a few minutes until golden brown and add the bok choi.
3. Cook for another 5 minutes, remove from heat, and add the next 4 ingredients and the drained noodles to the mixture. Stir to combine and season with S&P.
*Pad Thai history: Pad Thai is the national dish of Thailand, how cool is that? I am a huge fan of making it at home, especially since many restaurant versions contain a whole heap of sugar. Feel free to add more honey to the sauce if you so desire, just remember that the lovely garnishes (peanuts, carrot, cilantro) add some serious flavor and texture to the final dish...which is pretty sweet (in a cool way), if you ask me!
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