Not a fan of eating Seaweed?!!  I totally understand.  Nevertheless, I am here to remind you that sea vegetables are low calorie and are one of the richest sources of minerals in the vegetable kingdom!  For reals!  What minerals, you ask?  Magnesium, Iron, Fiber, Iodine, Calcium, etc, etc, etc.  Natural food-type stores offer the best quality dried seaweed, and I urge you to try this simple recipe.  Keep it fresh, keep it real, y’all!
(Pictured below with tuna tartare, nom nom!)
Serves 2.
2 ounces wakame seaweed
1/4 cup rice vinegar
1 tablespoon fresh lime juice
1 tablespoon yellow miso paste (omit if you are soy-sensitive)
1 tablespoon finely grated ginger
1 teaspoon honey
1/2 cup avocado oil
1 teaspoon toasted sesame oil
salt, for seasoning
6 thinly sliced, small Persian cucumbers (or 1 large seedless cucumber)
2 thinly sliced scallions

  1. Bring a medium saucepan of water to a boil. Add wakame seaweed and remove the saucepan from the heat; let stand until softened, 20 minutes.
  2. Drain the wakame, rinse under cold water and pat dry. Remove any tough ribs from the wakame and thinly slice.
  3. In a medium bowl, whisk rice vinegar with lime juice, yellow miso paste and ginger, along with honey.
  4. Whisk in avocado oil and toasted sesame oil and season with salt. Add the wakame along with cucumbers and scallions and toss well. Garnish with toasted sesame seeds and serve right away.

Chocolate and Coconut Pudding


Chocolate Pudding and Coconut Cream…trust me, they are bff’s.  If you were at our cooking demo this weekend, you can vouch for the simplicity of this pudding, for realsies.  Feel free to taste as you go, and add more/less of any ingredient if you desire.  Here are the base recipes for you to indulge.

CHOCOLATE PUDDING (dairy-free, gluten-free)

1 block silken firm tofu
1/4 cup cocoa powder
1 teaspoon vanilla extract
10 drops of stevia extract, or 1/4 cup maple syrup

Drain water from tofu and combine all the ingredients in a food processor. Process until completely smooth, scraping down the edges as necessary. Transfer to a bowl and refrigerate until ready to eat. To serve, layer the pudding with the coconut cream and top with shaved chocolate, cocao nibs, toasted nuts, chocolate powder, etc.


SIMPLE COCONUT CREAM (Free of everything other than coconut and lotsa love) :-)

2 cans of Coconut milk, (full-fat) *Thai Kitchen is a recommended brand.


Place the cans of coconut milk in the fridge overnight. Open the can without shaking it or turning upside down. Carefully spoon out the top layer of opaque white coconut cream that has gathered at the top of the can.  Spoon into a mixing bowl or kitchenaid with a whisk attachment.  Beat until fluffy and light and serve.   *Note: Save the leftover coconut water that is in the can. You can add this to soups, smoothies, or use it to thin out the chocolate pudding, if necessary.


*The lovely photo is the courtesy of thehealthyfoodie.com Check out her site, it’s awesome!

Salad Dressings are simple!

It’s super easy and awesome to make your own personalized salad dressings!  The basic ratio of sour, sweet and oil is easily modified and super variable.  This base recipe below makes enough for several salads because it’s just as easy to make a lot as a little and, once you taste your own dressings, you won’t ever look at pre-made salad dressings, yahoo!  Feel free to add any of your favorite herbs, spices, or flavors that you love.  Homemade dressing rules!


Here is the Basic Salad Dressing Formula:

½ cup any vinegar, lime or lemon juice

1 T. Dijon mustard

1 T. any fresh herb

1 cup Oil of choice

Salt and Pepper (S&P)

-Combine all of the ingredients in a food processor and puree until combined!  Otherwise, place all of the ingredients in a jar and shake rapidly for about 30 seconds.  Taste and season with S&P as needed.

*Photo courtesy of www.fatfreevegan.com

Category: Blog · Tags:

Fish Tacos are in season.



1 T. coconut oil, melted

4, 6 oz. pieces Cod (or your favorite fish)

¼ cup Cornmeal

1/2 head Red Cabbage, chopped

2 Apples, shredded

1 shallot, sliced

2 Limes, halved

8 Corn tortillas, warmed*

 4 T. Coconut oil, melted

 Salt and pepper (S&P)



1. Preheat oven to 375 degrees F.

2. Place fish on a greased baking sheet and toss in the cornmeal.  Drizzle with the melted coconut oil, season

with S&P and roast for 8 minutes, or until cooked through.

3. In a medium bowl, add the next 3 ingredients and squeeze with the 2 limes.  Season with S&P to taste.

4. Divide the cooked fish between the 8 corn tortillas and top with the Apple and Cabbage slaw.  Drizzle all of

the tacos with the 4 T. Coconut oil.

*Corny Note: To warm the corn tortillas, place individually into a hot pan and heat for about 10 seconds on each side.  (You can do this while you wait for the fish to cook!)

Category: Blog · Tags:

Meatless Mondays.

 Here at Real Recipe Plans, we love produce!  WE LOVE IT!

And in promotion of a “Naturally gluten, dairy and soy-free” lifestyle, we are huge fans of a plant-based eating mantra.  Real Recipe Plans was actually born on the realization that we need to cook and eat more produce. Simple.

From here on out, Real Recipe Plans will adhere to the Meatless Monday campaign, which advises to eat a plant-based meal every Monday.  We believe that this a great way to start the week, and a really cool way to start a healthy food conversation with your kids/friend, etc.

To expand on this thought, I love this quote from Vera Churilov:

“Perhaps you read Rip Esselstyn’s The Engine 2 Dietor Jonathan Safran Foer’s Eating Animals and want to reduce your risk of lifestyle related diseases and avoid factory farms, or perhaps it’s the recent U.N. study that said eating less meat is better for the planet — either way, there’s no doubt that reducing your meat intake and embracing a plant-based diet is one of the best things you can do for your health and the environment.”

Yay for plants!