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Week of November 2, 2026: a low-sugar meal plan.

Ground turkey, mushrooms, and lentils with collards. Shop Sunday. The pork chop sat this one out.

The first day is written out below, steps and all. On the live week, that day is a 7-day trial. Older weeks stay readable. Life Flip LLC does not deliver the groceries.

The gravy can wait

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  • Eggs (12)
  • Mushrooms (24 oz)
  • Ground turkey (1.5 lb)
  • Brown lentils, dry (1 lb)
  • Collard greens (2 bunches)
  • Yellow onion
  • Garlic
  • Lemons (3)
  • Extra-virgin olive oil

Monday is a 7-day free trial.

The steps are already on this page. Starting the trial opens them on this device for 7 days.

Monday

The turkey is ground. The gravy can wait.

Breakfast

Mushrooms and eggs

280 kcal · 16 g protein · 2 g fiber · 0 g added sugar

Cook strategy

  1. Slice 8 oz cremini mushrooms.
  2. Warm 1 tablespoon olive oil. Cook the mushrooms with a pinch of salt until browned, about 6 minutes.
  3. Push them aside. Crack 2 eggs into the pan. Cook until the whites set.
  4. Pepper. No toast, no cream, and no cheese.

In the bowl: 8 oz cremini mushrooms · 2 eggs · 1 tbsp olive oil · salt, pepper

Cook-along · follows these steps

Lunch

Lentils and collards

340 kcal · 18 g protein · 12 g fiber · 0 g added sugar

Cook strategy

  1. If the lentils are still dry, simmer 1/2 cup brown lentils in water with a pinch of salt until tender, about 20 minutes. Drain. Sunday is the day to cook the pot.
  2. Strip the stems from 2 collard leaves. Slice the leaves thin.
  3. Warm 1 tablespoon olive oil with 1 minced garlic clove for 30 seconds.
  4. Add the collards and a pinch of salt. Cook until they wilt, about 5 minutes. A splash of water if they stick.
  5. Stir in 1 cup cooked lentils. Warm them through, about 2 minutes.
  6. Lemon. No cheese and no bread.

In the bowl: 1 cup cooked brown lentils · 2 collard leaves · garlic, olive oil, lemon, salt

Cook-along · follows these steps

Dinner

Turkey and mushrooms

420 kcal · 36 g protein · 2 g fiber · 0 g added sugar

Cook strategy

  1. Heat a skillet with 1 tablespoon olive oil.
  2. Add 5 oz ground turkey and a pinch of salt. Break it up. Cook until browned, about 6 minutes. Set it aside.
  3. In the same pan, cook a handful of sliced mushrooms and a few slices of onion until browned, about 5 minutes.
  4. Return the turkey. Warm 1 minute.
  5. Lemon. No gravy, no stuffing, and no cranberry sauce.

In the bowl: 5 oz ground turkey · a handful of mushrooms · a few slices of onion · olive oil, lemon, salt

Cook-along · follows these steps

Monday is a 7-day trial.

The steps are on this page. Starting the trial on this device opens them for 7 days. Tuesday through Sunday are $10 a month.

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Tuesday

The pans are already done

Breakfast

Mushrooms and eggs, second pan

280 kcal · 16 g protein · 2 g fiber · 0 g added sugar

Cook strategy

  1. Slice another handful of mushrooms.
  2. Brown them in olive oil with a pinch of salt.
  3. Crack 2 eggs into the same pan. No toast.

In the bowl: mushrooms · 2 eggs · olive oil

Cook-along · follows these steps

Lunch

Lentils and collards, cold

320 kcal · 17 g protein · 11 g fiber · 0 g added sugar

Cook strategy

  1. Take Monday’s lentils and collards from the fridge.
  2. Lemon if it looks dry.
  3. Eat it cold. No cheese.

In the bowl: leftover lentils and collards · lemon

Cook-along · follows these steps

Dinner

Turkey and mushrooms, second heat

400 kcal · 34 g protein · 2 g fiber · 0 g added sugar

Cook strategy

  1. Put Monday’s turkey and mushrooms in a pan with a splash of water.
  2. Cover and warm over medium until hot, about 4 minutes.
  3. Lemon. No gravy.

In the bowl: leftover turkey and mushrooms · a splash of water · lemon

Cook-along · follows these steps

Wednesday

Cook the second round

Breakfast

Mushrooms and eggs

290 kcal · 16 g protein · 2 g fiber · 0 g added sugar

Cook strategy

  1. Brown a larger handful of mushrooms in olive oil.
  2. Crack the eggs in and cook until the whites set.
  3. Eat the eggs and some of the mushrooms.
  4. Hold the rest of the mushrooms for dinner.

In the bowl: mushrooms · 2 eggs · olive oil

Cook-along · follows these steps

Lunch

Lentils and collards, second pot

350 kcal · 18 g protein · 12 g fiber · 0 g added sugar

Cook strategy

  1. Garlic in olive oil, then wilt a larger handful of sliced collards.
  2. Stir in cooked lentils and warm them.
  3. Lemon. Eat half.
  4. Cover the other half and hold it.

In the bowl: cooked lentils · collards · garlic, olive oil, lemon

Cook-along · follows these steps

Dinner

Turkey and mushrooms, second skillet

430 kcal · 36 g protein · 2 g fiber · 0 g added sugar

Cook strategy

  1. Brown another 5 oz of ground turkey in olive oil. Salt it. Set it aside.
  2. Mushrooms and a little onion in the same pan until browned. Use the mushrooms you held if they are there.
  3. Return the turkey. Lemon. No gravy.
  4. Hold a portion for Thursday lunch if you can.

In the bowl: ground turkey · mushrooms · onion · olive oil, lemon, salt

Cook-along · follows these steps

Thursday

Warm what you held

Breakfast

Mushrooms and eggs, second pan

280 kcal · 16 g protein · 2 g fiber · 0 g added sugar

Cook strategy

  1. Brown the mushrooms, then the eggs.
  2. No pastry beside it.

In the bowl: mushrooms · 2 eggs · olive oil

Cook-along · follows these steps

Lunch

Turkey and mushrooms, second heat

400 kcal · 34 g protein · 2 g fiber · 0 g added sugar

Cook strategy

  1. Warm Wednesday’s held turkey and mushrooms, covered, with a splash of water.
  2. Lemon.
  3. Do not fry it hard.

In the bowl: held turkey and mushrooms · lemon

Cook-along · follows these steps

Dinner

Lentils and collards, the half you held

330 kcal · 17 g protein · 11 g fiber · 0 g added sugar

Cook strategy

  1. Warm the held lentils and collards over low heat.
  2. A teaspoon of oil if the pan looks dry.
  3. Lemon. No cheese.

In the bowl: held lentils and collards · lemon

Cook-along · follows these steps

Friday

One more skillet

Breakfast

Mushrooms and eggs

280 kcal · 16 g protein · 2 g fiber · 0 g added sugar

Cook strategy

  1. Mushrooms first, then the eggs.
  2. No muffin.

In the bowl: mushrooms · 2 eggs · olive oil

Cook-along · follows these steps

Lunch

Lentils and collards, second pot

340 kcal · 18 g protein · 12 g fiber · 0 g added sugar

Cook strategy

  1. Garlic in oil, collards until wilted, lentils until hot.
  2. Lemon.
  3. No bread.

In the bowl: lentils · collards · garlic, lemon, olive oil

Cook-along · follows these steps

Dinner

Turkey and mushrooms

420 kcal · 36 g protein · 2 g fiber · 0 g added sugar

Cook strategy

  1. Brown the remaining turkey, then mushrooms in the same pan.
  2. Lemon. No gravy.
  3. Hold a third for Saturday if the pan allows it.

In the bowl: remaining ground turkey · mushrooms · olive oil, lemon

Cook-along · follows these steps

Saturday

Cook once for Sunday

Breakfast

Mushrooms and eggs, last of the carton

270 kcal · 15 g protein · 1 g fiber · 0 g added sugar

Cook strategy

  1. Cook the remaining mushrooms in olive oil.
  2. Eggs in the same pan.
  3. If the mushrooms are gone, the eggs still count. Do not replace them with a donut.

In the bowl: remaining mushrooms · 2 eggs · olive oil

Cook-along · follows these steps

Lunch

Lentils and collards

360 kcal · 19 g protein · 13 g fiber · 0 g added sugar

Cook strategy

  1. Cook a larger pan of collards, garlic, and lentils.
  2. Lemon.
  3. Eat half. Cover and hold half.

In the bowl: remaining lentils · collards · garlic, lemon

Cook-along · follows these steps

Dinner

Turkey and mushrooms, second heat

400 kcal · 34 g protein · 2 g fiber · 0 g added sugar

Cook strategy

  1. Warm the held turkey and mushrooms, covered, with a splash of water.
  2. Lemon.
  3. If the turkey is gone, eat the lentil half you were saving and shop tomorrow.

In the bowl: held turkey and mushrooms · lemon

Cook-along · follows these steps

Sunday

Clear the pans

Breakfast

Mushrooms and eggs, last of the carton

260 kcal · 14 g protein · 1 g fiber · 0 g added sugar

Cook strategy

  1. If mushrooms are left, brown them, then the eggs.
  2. If not, cook the eggs in olive oil and stop.
  3. Then look at next week. The turkey was this week’s spend.

In the bowl: any mushrooms left · 2 eggs · olive oil

Cook-along · follows these steps

Lunch

Lentils and collards, the half you held

330 kcal · 17 g protein · 11 g fiber · 0 g added sugar

Cook strategy

  1. Eat the lentil-and-collard half from Saturday.
  2. Lemon if it needs it.
  3. No bread.

In the bowl: held lentils and collards · lemon

Cook-along · follows these steps

Dinner

Clear the turkey pan

410 kcal · 32 g protein · 6 g fiber · 0 g added sugar

Cook strategy

  1. Put the remaining turkey, mushrooms, lentils, and collards in one skillet with a teaspoon of oil.
  2. Heat until hot. Warm the turkey. Do not recook it hard.
  3. Lemon and salt.
  4. This is how Monday does not become takeout.

In the bowl: any turkey, mushrooms, lentils, or collards left · olive oil, lemon

Cook-along · follows these steps

The rest of this week is $10.

Members get Tuesday through Sunday: the same pots, reheated on purpose, with the steps and the video.

Unlock with PayPal

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