10 Delicious November Recipes to Help You Thrive Beyond 60

Shorter days and cozier meals make November a perfect month to steady energy, support sleep, and nourish your gut. Below you’ll find 10 simple, innovative recipes built around my November Focus Foods: fennel, celeriac, radicchio, Belgian endive, celery, broccoli/broccolini, bok choy, rainbow carrots, pecans, and quince. Each recipe is designed for quick prep, satisfying flavor, and healthy aging—with nutrition estimates and suggested servings so you can flex your plant power and thrive beyond 60.

Healthy Benefits at a Glance (Why These Foods Help Longevity)

• Fennel: Vitamin C, potassium, and soothing compounds that support digestion and reduce bloat.
• Celeriac (celery root): Lower-starch, high-fiber root for steadier blood sugar and creamy textures without cream.
• Radicchio & Belgian Endive (chicories): Bitter phytonutrients and inulin-type fibers that may aid blood sugar balance and gut health; rich in vitamin K.
• Celery (stalk + leaves): Hydrating, mineral-rich, and versatile; leaves add extra antioxidants and flavor.
• Broccoli/Broccolini: Cruciferous superstar with sulforaphane precursors for cellular defense and brain health.
• Bok Choy: Gentle fiber, calcium, vitamin K, and folate—great for sensitive digestion.
• Rainbow Carrots: Carotenoids for eyes/skin; purple varieties add anthocyanins for heart health.
• Pecans: Heart-healthy fats and vitamin E for satiety and blood sugar balance.
• Quince: Pectin-rich fiber and fragrant polyphenols for gut and antioxidant support.

Tip: For sensitive digestion, start with more cooked veg (bok choy, broccoli, carrots) and smaller portions of raw chicories, then build up.

The Recipes

1) Shaved Fennel & Pecan Crunch Salad (Lemon–Mustard)

Focus foods: Fennel, Pecans
Serves: 2 (as a side) • Serving size: ~1 heaping cup

Ingredients

• 1 large fennel bulb, cored, very thinly sliced (fronds reserved)
• 2 tsp lemon juice + 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1 tbsp extra-virgin olive oil
• 2 tbsp raw pecans, chopped and lightly toasted
• Pinch sea salt + cracked pepper

Instructions

1. Whisk lemon juice, zest, Dijon, olive oil, salt, pepper.
2. Toss with shaved fennel. Fold in chopped pecans and a few chopped fennel fronds. Serve cold.

Per serving (approx): 170 kcal • 3g protein • 9g carbs • 4g fiber • 14g fat • 120mg sodium

2) Creamy Celeriac & White Bean Mash (No Cream)

Focus food: Celeriac
Serves: 3 • Serving size: ~¾ cup

Ingredients

• 1 medium celeriac (about 1 lb), peeled and cubed
• ½ cup cooked cannellini beans, rinsed
• 1 tbsp extra-virgin olive oil
• 1 small garlic clove, minced
• ¼–½ tsp sea salt, to taste • pepper
• Optional: splash warm veggie broth to thin

Instructions

1. Simmer celeriac in salted water until very tender (12–15 min); drain well.
2. Blend with beans, olive oil, garlic, salt, pepper (add broth to reach silky mash). Warm through and serve.

Per serving (approx): 150 kcal • 4g protein • 16g carbs • 5g fiber • 8g fat • 250mg sodium

3) Warm Radicchio–Quince Farro Skillet

Focus foods: Radicchio, Quince
Serves: 2 • Serving size: ~1½ cups

Ingredients

• 1 small quince, peeled, cored, diced
• 1 cup cooked farro (or brown rice)
• 1 small head radicchio, sliced
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 tsp maple syrup (optional, balances chicory bitterness)
• Sea salt, pepper
• 1 tbsp chopped pecans (optional garnish)

Instructions

1. Sauté quince in olive oil with a pinch of salt until just tender (5–6 min).
2. Add radicchio; sauté 1–2 min to wilt. Fold in warm farro, balsamic, optional maple. Season and garnish.

Per serving (approx): 310 kcal • 7g protein • 50g carbs • 8g fiber • 9g fat • 240mg sodium

4) Belgian Endive Boats with Lemon–White-Bean Whip & Carrot Ribbons

Focus foods: Endive, Rainbow Carrots
Serves: 2 • Serving size: 4–5 loaded leaves

Ingredients

• 2 Belgian endives, leaves separated
• ¾ cup cooked white beans
• 1 tbsp lemon juice + ½ tsp zest
• 1 tsp olive oil
• 1 small garlic clove, smashed
• 1 cup rainbow carrot ribbons (use peeler)
• Pinch sea salt, pepper • chili flakes (optional)

Instructions

1. Blend beans, lemon juice/zest, oil, garlic, salt, pepper into a smooth whip.
2. Fill endive leaves, top with carrot ribbons and chili flakes.

Per serving (approx): 220 kcal • 9g protein • 28g carbs • 8g fiber • 7g fat • 170mg sodium

5) Celery–Green Apple Slaw with Herbed Yogurt (Dairy-Free)

Focus food: Celery
Serves: 3 • Serving size: ~1 cup

Ingredients

• 1 large bunch celery (about 6 stalks), thinly sliced on bias
• 1 tart green apple, matchsticks
• 2 tbsp red onion, very thinly sliced
• ⅓ cup unsweetened dairy-free yogurt
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 2 tbsp parsley, chopped • sea salt, pepper

Instructions

1. Whisk yogurt, lemon, Dijon, parsley, salt, pepper.
2. Toss celery, apple, onion with dressing. Chill 10 minutes and serve.

Per serving (approx): 95 kcal • 2g protein • 17g carbs • 4g fiber • 2.5g fat • 160mg sodium

6) Charred Broccolini with Lemon–Tahini & Toasted Pecans

Focus foods: Broccolini, Pecans
Serves: 2 • Serving size: ~1 cup

Ingredients

• 1 large bunch broccolini, trimmed
• 1 tsp olive oil • pinch sea salt, pepper
• 1 tbsp tahini + 1 tbsp lemon juice + 1–2 tbsp warm water
• 1 tbsp pecans, toasted & chopped

Instructions

1. Toss broccolini with oil, salt, pepper; sear in a hot skillet until charred/tender (5–6 min), or roast at 425°F for 10–12 min.
2. Stir tahini + lemon + warm water to drizzle. Plate broccolini, drizzle sauce, sprinkle pecans.

Per serving (approx): 170 kcal • 6g protein • 13g carbs • 5g fiber • 12g fat • 140mg sodium

7) 5-Minute Ginger–Garlic Bok Choy (Skillet)

Focus food: Bok Choy
Serves: 2 • Serving size: ~1 cup cooked

Ingredients

• 2 small heads bok choy, stems sliced, leaves chopped
• 1 tsp toasted sesame oil (or olive oil)
• 1 tsp fresh ginger, grated • 1 small garlic clove, minced
• 1–2 tsp low-sodium tamari (or salt to taste) • squeeze of lemon

Instructions

1. Heat oil, sauté stems with ginger/garlic 2–3 min; add leaves 1–2 min to wilt.
2. Finish with tamari and lemon.

Per serving (approx): 70 kcal • 3g protein • 8g carbs • 3g fiber • 3.5g fat • 240mg sodium (with 1 tsp tamari)

8) Maple–Miso Roasted Rainbow Carrots

Focus food: Rainbow Carrots
Serves: 3 • Serving size: ~¾ cup

Ingredients

• 1 lb rainbow carrots, peeled into thick ribbons or coins
• 1 tsp white or yellow miso
• 1 tsp pure maple syrup
• 1 tbsp olive oil
• 1 tsp lemon juice • pinch sea salt, pepper

Instructions

1. Whisk miso, maple, oil, lemon.
2. Toss carrots; roast at 425°F for 16–20 minutes until caramelized. Season to taste.

Per serving (approx): 150 kcal • 2g protein • 18g carbs • 4g fiber • 8g fat • 230mg sodium

9) Quince–Fennel–Chickpea Braise

Focus foods: Quince, Fennel
Serves: 3 • Serving size: ~1 cup

Ingredients

• 1 quince, peeled and diced
• 1 fennel bulb, sliced (reserve fronds)
• 1 cup cooked chickpeas, rinsed
• 1 tbsp olive oil
• ½ tsp ground cumin • ¼ tsp cinnamon
• ½ cup veggie broth • sea salt, pepper
• Lemon wedge to finish

Instructions

1. Sauté fennel in oil 3–4 min. Add quince, cumin, cinnamon; cook 2 min.
2. Add chickpeas, broth; simmer 8–10 min until quince tender. Finish with lemon, chopped fronds, salt, pepper.

Per serving (approx): 220 kcal • 7g protein • 32g carbs • 8g fiber • 7g fat • 270mg sodium

10) Crunchy November Chop Salad (5-Veg + Pecans)

Focus foods: Radicchio, Endive, Celery, Rainbow Carrots, Pecans
Serves: 2 (meal) or 3 (side) • Serving size: ~1½ cups (meal)

Ingredients

• 1 cup radicchio, chopped
• 1 cup Belgian endive, sliced
• 1 cup celery, chopped
• 1 cup rainbow carrots, small dice
• 2 tbsp pecans, chopped & toasted
• Dressing: 1 tbsp olive oil • 2 tsp lemon juice • ½ tsp Dijon • pinch salt, pepper

Instructions

1. Whisk dressing.
2. Toss all veg with dressing; top with pecans. Let sit 5 minutes so chicories soften.

Per meal serving (approx): 260 kcal • 6g protein • 21g carbs • 7g fiber • 19g fat • 230mg sodium

Closing Thoughts (and Cross-Links)

Save this post and rotate two or three recipes each week for easy meal planning. Pair with November’s habits—earlier wind-down, short daily walks, simple strength work—and you’ll stack wins for energy, mood, gut health, and sleep.

• Link from your November Focus Foods article to this recipe post so readers can jump straight into the kitchen.
• Add a link back to your Focus Foods post here (insert your URL) for readers who want the full seasonal guide and longevity context.

Disclaimer:
This content is for informational purposes only and is not intended as medical advice. Always consult your healthcare provider before making any changes to your diet, supplements, or lifestyle—especially if you have existing conditions or take medication.

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