When our family went gluten free last year, I got several cookbooks and loaded up on an arsenal of recipes. But, we often find ourselves in a dinner rut, so when I was given the opportunity to try out a brand new weekly recipe plan subscription, I jumped at the chance. You can never have too many recipes, right?!

Real Recipe Plans is a brand new resource for gluten-, dairy-, and soy-free recipes, and also offers a vegetarian option. For ten bucks a month, you get five new recipes sent to your inbox every week plus the grocery list to get the ingredients you need, and some humor thrown in (see the recipe below). And these aren’t recipes that I would typically make, but they all look ridiculously delicious. In just a few weeks, I’ve gotten recipes for Caesar Salad with Kale and Avocado, Corn Soup, Grilled Vegetable Towers with Lemon Hummus, and Rice Noodles and Marinara.

In the words of the founder, Master Chef Kimi Reid:

We live in a fast-paced society and healthy food is not always accessible or affordable!  There are so many alternatives to cooking at home, and I realized that there needed to be a simple solution to take-out. An alternative to delivery.  A downright easy way to avoid common food allergens.  We need to get back in the kitchen…asap…go, now!

 So I created Real Recipe plans, which provides busy people like yourself with a simple plan every week.  After spending 9 years in the professional culinary world, I can tell you that the only way to avoid processed foods and many common food allergies, is to make the food yourself.

My food philosophy is ‘Naturally gluten, dairy and soy-free,’ because I understand the challenges associated with food allergies.  I personally follow this eating philosophy and have found incredible anti-inflammatory and digestive success eating this way.  And honestly, most of my subscribers have been astounded how easy it is to keep these foods out of your diet…just focus on the real ingredients, and follow our awesome recipes.

As an awesome incentive to you guys, my readers, you can go “like” Real Recipe Plans on Facebook, then send them a quick message saying that you want to try it out, and you get a month’s worth of meal plans FOR FREE.

Because they’re so generous over at RRP, they’re allowing me to share one of their recipes with you as a sampling of what you’d get with a subscription. Awesome, right?

Toasted Coconut Pad Thai with Vegetable Slaw

INGREDIENTS:
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
½ head Purple Cabbage,
shredded
1 carrot, cut into matchsticks
½ bunch Cilantro, chopped
¼ cup peanuts, chopped
Salt and pepper (S&P)

DIRECTIONS:
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.
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!

Holy YUM, right?! I was not compensated for this post, and all opinions are my own. I did receive a month’s worth of menus from Real Recipe Plans.