Over time, I’ve realized that if you have a protein ready to go, everything gets easier, as protein tends to be the one component people struggle with most.

This post is part of my Meal Prep 101 series, where I’m sharing how to build your fridge with components, not just recipes, so meals feel easier throughout the week. I started the series with my Easy Healthy Salad Dressings and Sauces for Meal Prep, because let’s be honest, a good dressing can transform roasted veggies, grains, or a simple bowl of greens into something you actually want to eat.

Today, we’re building on that with the next piece, protein. I’m sharing my go-to meal prep proteins, the ones I make in under 10 minutes or double batch for the week so I always have something ready to go.

Why Meal Prep Proteins Make Meals Easier

Protein is the piece that usually puts people into a tailspin when it comes to pulling a meal together, so when it’s already cooked and ready to go (or quick to make), everything else falls into place.

Having a protein ready means you can:

• Build a quick bowl with grains + veggies
• Toss together a salad that satisfies
• Build tacos or burrito bowls
• Make a yummy wrap in minutes
• Pull together a simple lunch or dinner without starting from scratch

You don’t need a fridge full of options, just one or two proteins can carry you through a few days.

I’ve rounded up all of my favorite proteins to meal prep into one post to make your meal prep feel easier and more inspired. Bookmark this post, as I’ll keep adding new favorites as I post them!

Lemon Herb Grilled Chicken

This lemon herb grilled chicken has become a staple in my kitchen. It’s bright from the lemon, packed with fresh herbs, and my take on a Greek-style chicken. The quick marinade delivers tons of flavor, and the chicken grills up juicy every time. I love this chicken over my Greek salad, Greek salad with butter beans, summer garden pasta, plus so many more combinations listed in the post.

Get the Lemon Herb Grilled Chicken recipe

Lemon Herb Greek Tofu

I figured I would follow up with this beautiful plant based protein, since it plays on the Greek inspired theme. This lemon herb tofu is light, bright, and one of those recipes that just works. We’ve been adding it to bowls, tossing it into salads, putting it into wraps, as it pairs with just about anything and works really well for meal prep during the week. I also tried something new with the prep, thanks to a suggestion from my daughter Zoë. Instead of pressing the tofu, I cubed it and simmered it in salted water for a few minutes. Game changer! It made the whole process feel so much easier, and I found that the tofu really soaked up the marinade, giving you flavor in every bite with those golden, crispy edges once baked.

Get the Easy Lemon Herb Greek Tofu recipe

Easy Cilantro Lime Jalapeño Chicken

If you’re looking for a flavorful grilled chicken to add to your weekly rotation, this cilantro lime jalapeño chicken is one we come back to again and again. It’s made with simple, fresh ingredients and packs so much flavor into every bite. The easy marinade comes together in under 10 minutes using just a handful of pantry staples like lime juice, cilantro, olive oil, cumin, and a touch of jalapeño for a little kick.

Don’t worry, this chicken isn’t spicy. With the seeds and ribs removed, the jalapeño adds flavor without heat, making it totally kid friendly.

This is a great meal prep chicken to have on hand since you can use it in so many ways. Grill a batch at the start of the week and enjoy it in tacos, burrito bowls, or my Sweetgreens inspired guacamole greens salad. We also use this same marinade on steak, which is a great option if you want to switch things up.

Get the Easy Cilantro Lime Jalapeño Chicken recipe

How to Roast Chicken Breasts for Easy Shredded Chicken

I use shredded chicken all the time, and not just for recipes that call for it. It’s one of those simple proteins that can carry you through the week when you need something quick and easy. Roasting chicken breasts is an easy, hands-off way to make a batch that you can shred and keep in the fridge.

Shredded chicken is incredibly versatile, which is why I always like to have some on hand. You can use it for sandwiches, salads, soups, tacos, and quesadillas throughout the week, or toss it into pastas and grain bowls for a simple, last-minute meal. I love using this chicken in my kid friendly caesar salad, quinoa wrap, Asian chicken salad and my chicken salad for one. It’s one of the easiest ways to take the stress out of “what do I make for lunch or dinner.”

Get the How to Roast Chicken Breasts for Easy Shredded Chicken recipe

Easy Ground Chicken Skillet (Perfect for Meal Prep)

This easy ground chicken skillet is something I keep on weekly rotation. It’s not the fanciest recipe, but it’s one of those back pocket staples that makes healthy eating feel easy. It comes together in under 10 minutes and gives you a simple, high protein option to have on hand for lunches throughout the week. For a quick and easy lunch, I usually pair this with some sautéed kale, quinoa and top it with toasted sesame oil. I also love it paired with my pumpkin seed pesto.

I almost always keep ground chicken in the fridge because I know I can quickly cook it up when I need something fast. It makes those last minute “what do I make for lunch or dinner” moments so much easier. You can also make it your own by switching up the spices or adding different toppings depending on what you’re in the mood for.

Get the Easy Ground Chicken Skillet (Perfect for Meal Prep) recipe

Here’s how I make it.

Quick and Easy Ground Bison for Meal Prep

If you’re looking to switch things up from chicken, ground bison is a great option to have in your rotation. It takes under 10 minutes to cook and makes a simple, high protein base for meals throughout the week.

Bison is a lean, flavorful protein that’s lower in fat than beef, while still being rich in nutrients like B12 and iron, especially if you get the bison with the heart and liver in it.

You can use the bison just like ground chicken or beef. I love topping my bison with some toasted sesame oil and furikake. So good!

Get the Quick and Easy Ground Bison for Meal Prep recipe

Balsamic Chicken

If you’re looking for a simple, flavorful chicken to add to your weekly rotation, this balsamic chicken is one I come back to often. The marinade is a mix of balsamic vinegar, olive oil, Dijon mustard, and garlic, creating a rich, slightly tangy flavor that caramelizes beautifully as it cooks.

It’s an easy protein to prep ahead and pairs well with salads, wraps, or bowls. I love it over my winter salad with butternut squash and Brussels. 

Get the Balsamic Chicken recipe 

Easy Grilled Chicken for Salads

If you’re looking for a quick, simple, and tasty protein to top your favorite salad, this one has you covered. It’s our go-to grilled chicken for salads and has become a weekly staple because it uses pantry ingredients and takes just minutes to prep.

The marinade is as simple as it gets, made with olive oil, salt, pepper, and Italian seasoning. That’s it. I almost didn’t share this recipe because it felt too basic, but we make it all the time, and sometimes those are the ones worth having on repeat.

Get the Easy Grilled Chicken for Salads recipe

The Best Oven Baked Gluten-Free Crispy Chicken

This oven baked crispy chicken tastes like picnic fried chicken, but there’s no frying involved. It’s dairy free, gluten free, and made with simple ingredients, but you would never know it.

This is one I love to meal prep because it’s just as good cold the next day. Think picnic or an easy lunch, it holds up so well and is perfect to have on hand for simple meals.

Get the Best Oven Baked Gluten-Free Crispy Chicken recipe

At the end of the day, meal prep doesn’t have to be complicated. For me, it’s less about having everything perfectly planned out and more about having a few simple components ready to go. When you have a few meal prep proteins in the fridge, even just one, it becomes so much easier to throw together a meal without overthinking it. That’s really what “fridge foraging” is all about. Opening the fridge, seeing what you have, and trusting that you can turn it into something nourishing and satisfying.

If you’re just getting started, pick one protein from this list and try it this week. Keep it simple and build from there.

And if you haven’t checked it out yet, don’t forget to pair these with my meal prep dressings and sauces post, because once you have both pieces, meals really start to come together.

Next up in this series, I’ll be sharing simple grains to prep ahead so you can keep building your fridge and making meals even easier.

Somewhere along the way, many women learned that feeding ourselves comes last.

We feed the kids. We feed our families. We answer emails, run errands, run households, juggle work and life, hold everything together — and then we say, “I’m too busy to eat,” or “I’m too stressed to eat.” And oddly enough, our culture has applauded that. Skipping meals gets framed as discipline. Pushing through hunger gets labeled as strength. Sitting down for lunch can almost feel… indulgent.

It’s become socially acceptable to under-nourish ourselves.

I’ve worked with women who came to me with gut issues — bloating, constipation, fatigue, blood sugar crashes — who couldn’t understand what was wrong. As we peeled things back, a pattern emerged. Many of them weren’t eating breakfast. They were having a green juice at noon, maybe a handful of nuts, and calling it a meal. They learned this not because their bodies asked for it, but because they were watching other women leaders do the same.

These women were being shown that not eating was powerful. That being busy and fueled by caffeine instead of food was strong. And so they embodied it — and then wondered why their digestion felt destabilized, why their energy crashed, why their bodies felt off.

I was one of these women too.

I under-fueled for years without even realizing it. Looking back now, I can clearly see how much of my gut dysfunction stemmed from simply not eating enough — not consistently, not adequately, and not in a way that made my body feel safe.

Like many of us, I wasn’t taught how to truly fuel myself, as it honestly wasn’t something we knew or talked about. In college and early adulthood, meals often looked more like snacks strung together. I normalized eating just enough to get by, not enough to be nourished. And in my 20s, I wondered why I felt dizzy, why I had fainting spells, why I found myself sitting in a gastroenterologist’s office trying to make sense of stomach pain.

It wasn’t until much later — in 2024 — when I was told I was pre-diabetic that I realized something deeper was going on. After more than two decades of clean eating and wellness-focused choices, that diagnosis didn’t make sense to me at first. But it became a turning point.

When I spoke with my nutritionist, she helped me see what I couldn’t yet see myself: the issue wasn’t what I was eating — my meals were already supporting my blood sugar — it was that I wasn’t eating enough, for a very long time.

Chronic under-fueling, combined with years of stress and constant output, had pushed my body into a state of scarcity. My blood sugar wasn’t unstable because I was doing things “wrong,” but because my body didn’t feel consistently supported.

Her guidance was simple and grounding: eat regularly, focus on balanced meals and snacks that include protein, fat, and fiber, and build muscle. These changes weren’t about fixing my body — they were about supporting it.

Because the truth is, consistently under-fueling ourselves isn’t strength — it’s survival mode. It took time — and unlearning — to understand what my body was actually asking for. For me, part of that unlearning was realizing that my blood sugar wasn’t off because of the foods I was choosing — it was my baseline. My fasting numbers were elevated upon waking, even when they had been lower overnight.

Through working with my nutritionist, I began to understand how chronic stress, years of under-fueling, and a nervous system stuck in constant “go” mode can influence morning blood sugar. My body wasn’t broken — it was doing its best to make sure energy was available, even when it didn’t need to be.

Supporting that has meant eating regularly, building muscle, and actively calming my nervous system to help it feel safe again.

Women are natural caregivers. We’re wired to notice everyone else’s needs first. And when food becomes something we squeeze in at the very end of the day — or skip entirely — our nervous systems stay on high alert. Hormones become dysregulated. Digestion slows. Energy fades. And slowly, often without realizing it, we disconnect from our own bodies.

We lose our natural cues.
Our hunger signals get quiet.
Our sense of what feels good in our bodies becomes muted.
And we start going outside ourselves for answers — for cues on how to nourish ourselves.

This is often where fear around food begins — quietly, with good intentions.

Sometimes it starts early: “Don’t clean your plate, that’s not ladylike.”
Or “Snacks are for kids, not women.”
Or “I’ll eat after everyone else.”

For years, I wouldn’t finish a whole burger.

Not because I wasn’t hungry — but because somewhere along the way I learned that finishing a burger wasn’t ladylike. That it was indulgent. That it was “too much.”

Now, if I want the burger, I eat the whole burger. And I do it without negotiating, apologizing, or compensating later.

That’s not just a food choice — it’s a nervous system decision.

Other times food fears begin through wellness — a genuine desire to be healthy. You cut out one thing you heard was bad. Then another. You hear a food is inflammatory, toxic, or harmful for hormones or digestion — and you eliminate it. At first it feels empowering. You feel in control. You feel disciplined.

But over time, the list grows longer.
The rules get tighter.
And food slowly shifts from nourishment into something that has to be managed, controlled, or feared.

That’s where I was heading too.

I thought I was doing everything “right.” I avoided seed oils completely. I scanned restaurant menus in advance to see if there were foods I deemed safe. I chose hotels based on breakfast options I considered clean. I worried about where meat was sourced. I felt anxious eating out. And if I ordered something like fries, I worried about being seen eating “off plan” — like I had to role-model “perfect” eating at all times — because I believed that’s what my platform was built on.

All of it came from good intentions. But slowly, my world shrank. Food stopped being as joyful. It became stressful, especially when it came to eating out and being flexible.

And this is how fear steals life — quietly.

For some women, this pattern stays in the realm of chronic restriction or disordered eating. For others, it can escalate into an eating disorder. And for many, it simply shrinks life.

You stop going out to eat because you don’t know what oil they use.
You feel anxious eating at a friend’s house.
Food becomes something you fear — and your world gets smaller.

What often gets lost in all of this is something deeply important: our natural body intuition.

We forget how to listen — to our bodies, to our inner wisdom.

Instead of asking, What feels good in my body? What actually fuels me? What sounds nourishing right now? we turn outward. We listen to headlines, trends, rules, voices that claim to know what’s best for everyone. Much of this information is incomplete, exaggerated, or taken out of context — yet it slowly replaces our own inner knowing.

So we override hunger.
We eat what we’re “supposed to” eat instead of what our body is asking for.
We eat when we’re told we should be eating.

Over time, that quiet inner voice — the one that once knew when to eat, how much, and what felt right — gets harder to hear. Not because it disappeared, but because we stopped trusting it.

This isn’t a personal failure. It’s conditioning.
And it impacts women deeply.

Many women believe that eating is a sign of weakness. That being hungry isn’t good. That being too busy to eat is strong. That feeding ourselves after everyone else — or eating scraps — is just what capable women do.

This way of living keeps us in constant output. Constant motion. Constant giving. It’s very doing-oriented, very externally driven — and over time, it pulls us out of our bodies.

When a woman consistently eats too little while staying busy and stressed, her body interprets that as scarcity. And in scarcity, the female body adapts — not by burning more, but by protecting.

Metabolism slows.
Digestion becomes suppressed.
Hormones shift.
Fat storage increases — especially around the midsection.
Anxiety rises.

This is often why women in midlife feel like their bodies suddenly “changed,” even though they’re eating less or exercising more. It isn’t failure. It’s physiology responding to years of chronic under-fueling.

When I began eating regularly — truly regularly — things started to shift. Balanced meals. Balanced snacks. Eating protein, fats, and fiber together so my blood sugar felt steady and my body felt supported. My digestion improved. Strength training became part of this healing too — not to shrink my body, but to support it. Building muscle helped improve my insulin sensitivity.

My energy stabilized. My body didn’t get “softer” in the way we’ve been taught to fear — it became more resilient and finally felt safe enough to let go.

Because the body is incredibly intelligent.

It knows when it needs grounding foods.
It knows when it wants warmth, protein, fiber, or fat.
It knows when it needs more fuel — and when it’s had enough.

And here’s something that matters deeply: our bodies are always listening.

When we approach food with fear, the nervous system reads that fear as danger — even if the food itself isn’t harmful. Stress hormones rise. Digestion weakens. The meal becomes harder to process, not because it’s “bad,” but because the body feels unsafe.

This is why balance matters.

It is okay to nourish yourself consistently.
It is okay to eat lunch.
It is okay to enjoy food without knowing every ingredient.
It is okay to have a salad dressing made with seed oils at a restaurant.
It is okay not to know where your chicken came from every single time.

These moments are not going to ruin your health. They’re not going to destroy your body. What does cause harm is living in constant fear, rigidity, and self-denial.

Fueling for life means choosing nourishment over perfection.
It means trusting your body instead of policing it.
It means expanding your life — not putting yourself into a smaller and smaller box in the name of “health.”

Food is not the enemy.
Your body is not the problem.
And you don’t have to earn your right to eat.

Today, I eat balanced meals and snacks. I fuel for my energy now — and for the woman I want to be in my 80s and 90s. I think about longevity not as restriction, but as nourishment.

And my body is responding in a beautiful, steady way.

My nervous system feels more grounded and stable. My anxiety has softened. I’ve built muscle post-menopause — something that once felt intimidating but now feels deeply empowering. My body didn’t become “softer” in the way we’ve been taught to fear — it became stronger, leaner, and more resilient.

Most importantly, my body finally feels safe.

Safe to let go.
Safe to trust.
Safe to be fully inhabited.

And that sense of safety has changed everything — not just how I eat, but how I live, how I show up, and how I care for myself. It’s helped me become the woman I’ve always known was there.

Marin Mama’s Note

I want to name something important.

I’m not a medical doctor. I’m a woman in midlife who has had to make real changes — physically, emotionally, and internally — to heal my relationship with food, my body, and ultimately my life.

I almost didn’t share this essay. Not because it isn’t true, but because I doubted myself. Because I thought, Who am I to say this? And yet, I’ve learned that it’s often the very things we hesitate to share that need a voice the most.

This isn’t meant to be medical advice. It’s lived experience. It’s pattern recognition. It’s what I’ve seen in my own body, and in the bodies and lives of so many women around me.

I want to help open up conversations around food — especially in a world filled with noise, rules, and fear-based messaging. I want girls and women to know they don’t have to grow up fearing food, or their bodies, or life itself.

There is wisdom inside us. And sometimes the most healing thing we can do is turn inward, listen, and trust our own knowing again.

This is about so much more than food — but food is where I can begin.

What I’ve come to understand is that chronic stress, and a nervous system that never truly feels safe, sit at the root of so much imbalance in the body. Healing, for me, has meant slowing down. Calming my nervous system. Taking the constant noise, fear, and decision-making around food off my plate.

Fueling myself regularly has become one of the most powerful ways I support that healing. Not perfectly — but consistently. Eating enough. Eating with less fear. Letting nourishment be steady instead of stressful.

And in doing so, my body has begun to feel safer. Not all at once — but step by step. Meal by meal. Choice by choice.

If this essay resonated, you’re not alone. This is a conversation I care deeply about, and I’ll be sharing more reflections on nourishment, body trust, and fueling for longevity here.

That’s where my sides come in.

These are the dishes that bring color, vibrancy, freshness, and nourishment to an otherwise heavy meal. They add crunch, brightness, and seasonal produce to the table — the reds, greens, oranges, and golds that make everything pop. They’re the sides people look at and say, “Ooooh, what’s that?”

And in our family, I’ve proudly become the side dish queen.

My brother-in-law smokes the turkey, my mother-in-law makes the gravy and pies, and I show up with the rainbow — big bowls of salads, roasted veggies, green beans, popovers… basically all the things that make the table feel lively and beautiful. (Wow… all of that rhymes!)

The best part?
Almost all of these recipes are make-ahead friendly, vegetarian, and mostly gluten-free.

Alright, let’s dive in — starting with my favorite category…

Thanksgiving Salads That Bring the Color

Salads are one of the easiest Thanksgiving sides. They’re served cold (so no oven stress), most can be made ahead, and they add that nutritional boost your table might be missing. And if you’re the designated “side person,” salads allow you to sit back, be present, and actually enjoy your people.

Below are my absolute favorites:

Fall Harvest Kale Salad

This is one of my most popular fall salads. It’s vibrant, nourishing, and full of color, crunch, and cozy seasonal flavors. Think: kale, roasted honeynut (or butternut), apples, pomegranate seeds, radicchio, and toasted walnuts. Every bite is sweet, savory, tangy, and earthy — my dream combination.

It feels both grounded and celebratory — perfect for Thanksgiving.

Kale Salad with Brussels Sprouts and Toasted Almonds

I make this every single Thanksgiving and it’s always a crowd-pleaser. The combination of hearty kale, thinly sliced Brussels sprouts, and toasted almonds is perfection. The almonds get toasted in olive oil and sprinkled with pink Himalayan salt — they totally make the salad. I usually sneak extra into the bowl.

If you want a nutritional power boost on your table, make this one.

Vegan Kale Salad With Sweet Lemon Maple Dressing

This salad is beautiful  in color, with the vibrant reds of the red curly kale and cranberries or pomegranates, and the greens of the curly kale. The lemon-maple dressing softens the kale and removes any bitterness. Kids love it, adults love it, and it can be made ahead in the morning. Add roasted butternut squash to make it even more colorful.

Vegan Brussels Sprouts Salad

If you want something crunchy, fresh, and unexpected, this is your salad. It’s made entirely from thinly sliced raw Brussels sprouts, tossed with a lemon vinaigrette and topped with toasted, salted almonds. It tastes like a cross between a slaw and a salad, but way better.

It’s the perfect “light but flavorful” addition to any Thanksgiving table, and it’s completely make-ahead. Slice the sprouts, prep the dressing, and toast the almonds — then all you have to do come dinner time is toss everything together in a bowl.

This salad even holds up well if you dress it an hour or two ahead of time, so it’s the perfect salad to make in advance of any potluck Thanksgiving feast.

Roasted Sweet Potato and Farro Salad

If you want something a little heartier than a green salad, this is the one. Roasted sweet potatoes paired with nutty farro, fresh dill, and arugula — it’s savory, sweet, chewy, and almost too pretty to eat. It can be served warm or room temp and holds up beautifully. If you’re gluten-free, swap farro for buckwheat.

Warm & Cozy Roasted Veggie Sides

These roasted sides add richness, sweetness, and fall flavor to the table — and they’re all incredibly easy and make-ahead friendly.

Fall Roasted Vegetables

A Thanksgiving staple in our house. Roasting brings out the natural sweetness in veggies — squash gets caramelized, onions mellow and sweeten, and everything becomes tender and golden. Serve warm or room temp.

Roasted Butternut Squash and Red Onion

Sweet, savory, and perfectly caramelized. The red onion gets crispy and pairs beautifully with the squash. This side also helps curb post-dinner sugar cravings thanks to the natural sweetness of the squash.

It’s also amazing paired with my Sautéed Green Beans and Shallots.

Roasted Honeynut Squash and Red Onion

Similar to the recipe above, but made with honeynut — the sweeter, richer cousin of butternut. Once you try honeynut squash, you may never go back. I even have a step-by-step video in the post so you can follow along.

Sautéed Green Beans and Shallots

This is one of our family favorites. Crisp, vibrant green beans tossed with crispy, caramelized shallots that taste almost bacony (without the bacon!). Even Steve — who swore he didn’t like green beans — loves these.

Blanch the beans ahead of time, then sauté the shallots and warm everything together right before serving.

Sautéed Broccolini and Shallots

Acorn Squash Stuffed with Quinoa and Roasted Almonds

A great option for vegetarian guests or anyone who wants a heartier, meatless side. It’s beautiful, nourishing, and feels festive.

Quick & Easy Thanksgiving Breads + Popovers

These are always a hit with kids and adults alike. Simple, cozy, and perfect for soaking up all the sauces and gravies.

Quick and Easy Popovers

Popovers look intimidating but they’re honestly one of the simplest things to make — only 5 pantry staples. I’ve been making these for over 10 years and they never disappoint. There’s even a step-by-step video in the post.

Popovers with Rosemary and Sea Salt

Zoë’s favorite! A little savory, a little salty, and totally perfect for Thanksgiving. Rosemary and sea salt take popovers to a new level.

Dairy Free Gluten Free Popovers

If you’re avoiding gluten or dairy, these are the popovers for you. Made with brown rice flour, they don’t rise like traditional popovers — but they taste amazing. They’ve become a family favorite.

Fall Soups for Your Thanksgiving Table

Soup is such a cozy way to start a Thanksgiving meal or to enjoy with leftovers the next day.

Vegan Butternut Squash Soup

A classic, creamy (without cream!) fall soup. Perfect for pairing with leftovers or serving as a lighter meal post-Thanksgiving.

Roasted Honeynut Squash Soup

A sweeter, richer version of my butternut soup — made with honeynut squash. If you see honeynuts at your market, grab them!

Festive Non-Pie Treats

I’m not a pie gal, and my mother-in-law always brings the pies anyway — so I love having a few non-pie treats around for snacking throughout the day or for a fun dessert option after dinner. Kids especially love these!

All of them are perfect for grazing, gifting, or adding variety to your dessert table.

Chocolate Chip Pumpkin Bundt Bread

Cozy, spiced pumpkin bread meets melty chocolate chips — this bundt is the perfect mix of nostalgic comfort and fall flavor. Slice it up for after-dinner dessert, mid-day snacking, or Thanksgiving leftovers that feel indulgent (but still feel good).

Gluten‑Free Dairy‑Free Lemon Olive Oil Pound Cake

Bright lemon zest, velvety olive oil, and a one-bowl mix make this cake a total favorite in my kitchen. Gluten-free and dairy-free? You bet. You won’t believe how light and flavorful it is — perfect for guests of all dietary styles and for savoring with coffee after the big meal.

Pumpkin Sheet Cake with Cream Cheese Frosting

A sheet cake that feeds a crowd, with warm pumpkin spice and a luscious cream-cheese frosting. Simple to whip up, easy to serve, and festive in every bite — this is my “no-stress dessert that still wows” for Thanksgiving (and beyond).

These sides aren’t just for Thanksgiving — they’re some of my favorite fall and winter dishes to cook all season long. If you make any of them, tag me on Instagram or leave a comment below. I love seeing what you create in your kitchens.

Happy Thanksgiving from my colorful, nourishing table to yours.