November Focus Foods Wrap Up

November Focus Foods Wrap Up: 2 Cozy Recipes To Close Out The Month

November always feels like a bridge month for me. The days get shorter, the air feels cooler, and my body naturally asks for warm, simple meals that still feel light and digestible.

This year my focus foods for November were:

• Fennel
• Celeriac
• Radicchio and Belgian endive
• Celery
• Broccoli or broccolini
• Bok choy
• Rainbow carrots
• Pecans
• Quince

In my last post I shared ten easy recipes built around these ingredients, from bright fennel salads to quick bok choy skillets and comforting braises.

Today I want to wrap up the month with a simple recap plus two more cozy recipes you can keep using as we slide into full winter mode.

Quick November Focus Foods Recap

Here is a quick reminder of why these foods showed up on my November list in the first place:

• Fennel supports digestion and can help ease bloat, thanks to its aromatic oils and vitamin C.
• Celeriac (celery root) gives you a creamy texture with more fiber and less starch than potatoes, which can be helpful for steadier blood sugar.
• Radicchio and Belgian endive are bitter chicories. Their compounds and inulin type fibers may support gut health and blood sugar balance as part of an overall healthy diet.
• Celery is naturally hydrating and provides minerals and antioxidants. The leaves are little nutrient powerhouses too.
• Broccoli and broccolini bring in fiber, vitamin C, and sulforaphane precursors which are being studied for cellular and brain support.
• Bok choy is gentle on digestion and offers vitamin K, folate, and calcium.
• Rainbow carrots support eyes and skin with carotenoids and sometimes extra anthocyanins in the purple varieties.
• Pecans give you satisfying healthy fats and vitamin E which can help with satiety and blood sugar control when used with a balanced pattern of eating.
• Quince adds fragrant fiber. It is rich in pectin and polyphenols that can support gut and antioxidant health.

If you missed the main November recipe post, you can go back to it and mix and match those ten recipes with the two new ones I am sharing today.

New Recipe 1: Creamy Fennel, Celery and White Bean Soup

This is a simple blended soup that feels creamy without any cream. It is a nice way to use fennel and celery when you want something soft, soothing, and easy to digest.

Focus foods: Fennel, celery
Serves: 3
Serving size: About 1 and ¼ cups

Ingredients

• 1 medium fennel bulb, cored and sliced (reserve a few fronds for garnish)
• 4 celery stalks, sliced
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 1 tbsp extra virgin olive oil
• 1 cup cooked white beans (cannellini or great northern)
• 3 cups low sodium vegetable broth, plus more to thin if needed
• 1 small bay leaf
• 1 to 2 tbsp lemon juice, to taste
• Sea salt and fresh ground pepper, to taste

Optional toppings:

• Chopped fennel fronds
• A few chopped toasted pecans
• Drizzle of olive oil

Instructions

1. Warm the olive oil in a medium pot on low to medium heat. Add onion, fennel, and celery. Sprinkle with a small pinch of salt and cook for about 6 to 8 minutes, stirring now and then, until the vegetables are softened.
2. Add the garlic and cook for another minute, just until fragrant.
3. Add the white beans, vegetable broth, and bay leaf. Bring to a gentle simmer and cook for 10 to 12 minutes.
4. Remove the bay leaf. Carefully blend the soup until smooth using an immersion blender in the pot or by transferring to a regular blender in batches. Add more broth if you prefer a thinner texture.
5. Stir in lemon juice and season with sea salt and pepper to taste.
6. Serve warm. Add fennel fronds, a few chopped pecans, and a drizzle of olive oil on top if you like a bit of crunch.

Why this helps you thrive beyond 60:
You are getting fiber for your gut, gentle aromatics for digestion, and plant protein from the white beans. It is filling and calming, especially in the evening when you want something light but satisfying.

New Recipe 2: Quince and Pecan Baked Oat Bowl

Think of this as a cozy breakfast or dessert style bowl that uses quince and pecans with simple oats. If you cannot find quince, you can swap in firm pear, but quince gives a deeper fragrance.

Focus foods: Quince, pecans
Serves: 2
Serving size: One small bowl

Ingredients

• 1 small quince, peeled, cored, and diced
• ½ cup rolled oats (gluten free if needed)
• 1 cup unsweetened plant milk or water
• 1 to 2 tsp pure maple syrup, to taste
• ½ tsp cinnamon
• Pinch of sea salt
• 2 tbsp chopped pecans
• 1 tsp coconut oil or a tiny dab of plant butter (optional, for richness)

Optional extras:

• A few raisins or chopped dates
• Extra cinnamon on top

Instructions

1. Add the diced quince, plant milk or water, oats, cinnamon, and salt to a small saucepan. If using dried fruit, stir that in here too.
2. Bring to a gentle simmer on low to medium heat, stirring often. Cook for about 10 minutes, until the oats are tender and the quince has softened. Add a splash more liquid if needed.
3. Turn off the heat. Stir in maple syrup, coconut oil or plant butter if using, and half of the chopped pecans.
4. Spoon into two small bowls. Sprinkle the remaining pecans over the top and dust with a little extra cinnamon.

Why this helps you thrive beyond 60:
You are getting soluble fiber from the oats and quince, plus healthy fats from the pecans. This combo can support regularity, steady energy, and that warm comfort we all crave on cool mornings.

How To Use These November Recipes Going Forward

Here are a few simple ways to keep using your November focus foods as the seasons shift:

• Rotate two or three of the November recipes each week. For example, enjoy the fennel soup for dinner, the bok choy skillet as a quick side, and a crunchy November salad for lunch.
• Use small amounts of chicories like radicchio or Belgian endive at first if your digestion is sensitive, and combine them with cooked vegetables to balance things out.
• Keep pecans, celery, and carrots prepped in glass containers, so you can toss them into salads, soups, or grain bowls without extra effort.

The goal is not perfection. It is about building a gentle rhythm with your food and letting these seasonal ingredients support your energy, digestion, and mood as you move through midlife and beyond.

Flex your plant power, listen to your body, and let these recipes be tools that help you thrive beyond 60.

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

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