When I was offered a free trial of Real Recipe Plans, I thought, “Great! This will help me to be organized!” So, I began the membership by promptly vacating my own gluten-free cooking zone for a suspect kitchenette in the Alps, which is a less-than-stellar way to begin any new endeavor.
I came back from our marathon festivities, which included a close-encounter with Austrian cheese, to find a backlog of recipes along with a sinking sensation that I had failed before I’d begun.
I needed help, and Real Recipes Plans offered it to me.
Not only do I receive five simple, gluten-free, dairy-free vegetarian recipes each week, I also get a handy shopping list I can download to my iPad. The only way this service could be improved would be if I could highlight, check or delete items as I go along. But I AM happy to have the list because all I have to do is pick up the ingredients and then rest soundly knowing that even if I’m stuck behind a parade of tractors on my way home from Crossfit, a fresh, whole foods dinner will still be on the table in a timely manner.
But more than just the ease of using this service, Real Recipe Plans encourages me to add new things to our dietary repertoire. I’ve gotten into a Vegan rut recently, serving the ‘usual’ garbanzos with coconut milk, sweet potato tacos and if all else fails, rice and beans. While these recipes are good ones, some members of the family say things like, “It’s Monday, we must be having mango black bean salad.”
Thus enters Real Recipe Plans to revitalize the Wellman family palate.
One of the first recipes I made called for capers. I was under the impression capers were a type of little fish, like an anchovy or sardine. Fortunately for my children, I googled it before doing the shopping, and thus, the Wellman family had their first capers in a quinoa salad that did NOT taste like fish and had nothing to do with Muppets (our only prior experience with the word).
Most of the recipes are perfect as is, but sometimes, such as in the Farmer’s Market Bowl, I added some fresh ginger and garlic: not only to spice it up a little, but because I am a firm believer that fresh ginger and garlic ward off colds, flus and unwanted houseguests.
Even though I haven’t yet stuck with the ‘plan’ of making one recipe per day, and even though I can’t always find some of the ingredients here in Germany (like kale, since it is a seasonal crop and won’t be seen for several more months) Real Recipe Plans has encouraged me to try new things and has helped me out of the gluten-free Vegan doldrums.
I have friends who scour the internet for recipes and have APPS that create shopping lists for them, but I am too busy/distracted/interrupted to do this myself. I would much rather pay someone ten bucks a month to send me the recipes (and the lists) and know that dinner will be more than just a can of beans.
Real Recipe Plans is a great service for those of us who value fresh, whole foods but need a little help in the organizational department. Thank you, Chef Kimi, for the great-tasting, easy-to-make, real-food recipes!