November might be my favorite month to cook. The whole menu leans into the flavors I look forward to all year: sage, cranberry, maple, roast turkey, sweet potatoes. I also mixed in a few dishes from my everyday rotation that go a completely different direction, like miso glazed salmon, Korean beef bulgogi bowls and a Thai peanut chicken bowl, so you’re not eating the same flavors four weeks in a row.
Then there’s Thanksgiving, and I built the last week of the plan around it. Your freezer covers most of that week, Thursday dinner is all yours, and on Friday and Saturday your leftovers turn into protein-packed bowls. Thanksgiving morning, breakfast is already made, so you can eat before the coffee and before the big meal. Enjoy every bite of that dinner. That’s ALL ok, and the plan will be right here on Friday.
Here’s how the plan works.
Prep once a week on Sunday. Each weekly PDF has your complete grocery list, a prep day plan with all the measurements already built in, and every recipe in full. Download the week you need, open it on your phone, and you’re done.
The plan covers breakfast, lunch, and dinner for one person. Multiply for your household as needed. New recipes this month: 15, plus a bonus Thanksgiving side to bring to dinner. Repeats build through Weeks 2, 3, and 4, and three recipes stock your freezer along the way. Two of them land in Thanksgiving week.
Medical disclaimer: This meal plan is for general wellness and informational purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. Please consult a healthcare provider before making significant dietary changes, especially if you have a medical condition or are taking medication.
