Solo Fork
A well-set dinner table for one

Cooking for one

A table for one,
laid out properly.

Widowed, divorced, newly retired, or happily solo for decades - cooking for one is a different skill, and nobody teaches it. We do: groceries that do not rot before Tuesday, meals sized for one with tomorrow built in, and the freezer strategy that keeps Friday from becoming cereal. Solo does not mean sad, and dinner proves it.

  • ◆Grocery-store walks, in person, your store
  • ◆Recipes written for one, not divided by four
  • ◆The freezer strategy, taught once, used forever
  • ◆A weekly check-in text that is actually a check-in
Book the free consult View services

The solo gap

Every recipe serves four. Every head of lettuce serves nine.

The food world is built for households: recipes serve four, produce comes in party sizes, and the well-meaning advice is "cook once, eat all week" - which turns Thursday into a punishment. Solo cooking deserves its own method, not household cooking scaled down sadly.

Ours: recipes genuinely written for one and a half (tonight plus tomorrow's lunch), grocery walks that match your actual store's solo-friendly sizes, and a freezer strategy with rules you can follow while tired. Also - because it comes up - permission to eat the excellent cheese sandwich, logged proudly, when that is honestly dinner.

Grocery walks

La pratique, en vrai

The solo store walk

Where the sizes-for-one hide.

The walk happens in your actual store: which produce comes in sane sizes, where the salad bar quietly beats the rotting lettuce, what the butcher will sell in twos, and which freezer aisle is the solo cook's true pantry. Ninety minutes once, useful for years.

The practice

Solo specialists

Dana Erikson

Registered dietitian, solo-living for nineteen years by enthusiastic choice. Built the practice after watching her widowed father eat standing at the counter for a year. Grocery walks are her invention and her favorite hour.

Sam Okafor

Registered dietitian, men cooking for one - the fastest-growing group we serve. His rule: four dinners a week cooked, the rest honestly assembled, zero apology.

Emily Chu

Registered dietitian, video-practice lead for clients beyond Maine. Her Tuesday-evening video cooking sessions have the attendance rate of a good book club.

Peg Wilson

The weekly check-in texts, the printed menu mailers, and the freezers-of-clients knowledge that borders on the encyclopedic.

Services

Four services, one table

Free Consult

Free30 minutes

Everyone starts

Dana or Sam by phone: your kitchen, your store, your honest dinner patterns. We design the service around what you actually do.

Grocery Walk

$7590 minutes

Most loved

Your store, with your RD, in person (Portland) or by video: the solo-friendly sizes, the salad bar as produce strategy, and the cheese aisle truth-telling. You leave with your store's solo map.

Monthly Solo Menus

$95per month

Most chosen

Weekly menus written for one and a half, the freezer plan, and the Tuesday text thread. Cancel any month.

The Solo Semester

$36012 weeks

The complete change

A grocery walk, twelve weeks of menus, weekly texts, four video cooking sessions, and the semester-review freezer audit. For the year after losing a spouse - ours, honestly, is this one.

All prices USD. We are nutrition coaching, not medical treatment, and we follow your physicians' guidance; HSA/FSA receipts provided. Widows and widowers in their first year: the Solo Semester is half price, quietly - mention it or let us ask kindly.

How it works

From consult to Tuesday dinner

01

The consult

Thirty honest minutes: who shops, who cooks, what the freezer looks like, and what dinner has become. No judgment; the truth designs the service.

02

The walk

Your store, mapped for one: where the solo-friendly sizes hide, which salad bar beats the rotting lettuce, what the deli will sell in twos.

03

The weekly rhythm

Menus for one and a half arrive Thursdays; the Tuesday text checks in and swaps whatever life broke. The freezer follows the rules you can keep.

04

The semester review

Twelve weeks in: the freezer audit, the cooked-versus-assembled ratio, and the honest question - what would make solo dinner worth setting the table for?

Client stories

What our clients say

"Sixty-eight, widowed, and I ate standing up for eight months. Dana never once said that was wrong - she built the plan around two real dinners and two honest sandwiches. My table has a placemat again. My kids cannot believe it and neither can I."

Bob T. · 68, Falmouth

"Divorced at 61 and could not shop for one - the lettuce problem is real. The grocery walk fixed the store; the freezer rules fixed October. Sam's four-cooked/three-assembled rule is now my constitution."

Linda G. · 61, Portland

"I have lived alone gladly for thirty years and still ate like a raccoon. The Solo Semester treated that with complete respect and reorganized it. The video cooking group is the social event of my Tuesday."

Janet W. · 74, Bangor

// Before you book //

Frequently asked questions

Only if you want more - and the three things are probably salvageable. We start where your dinners actually are; sometimes two of the three survive the first month upgraded.
Rules for freezing in solo portions without the mystery-bag problem: labeled flat packs, the two-week rule, the "cooked not seasoned" layer. Taught in one session, used forever - Peg can audit yours in a photo series.
No - we teach the cooking and the shopping; nobody delivers anything. The service ends with you not needing it, which is the entire design.
Then the grocery walk alone may be your whole fix. One ninety-minute session, your store mapped - many clients book it yearly like a physical.
Video practice covers every state, and with your okay we loop family into the plan. The first-year-widowed households often start exactly that way - the daughter inquires, the parent cooks.
Because grief does not want a coupon code. Mention your year or let us ask gently; the price drops and the reason is never discussed further.

Contact

Tell us about your table

A sentence about your kitchen and your honest dinners - cereal counts, we have all been there. Free consult, no judgment, that is the whole method.

TEL (207) 555-0177
Hours Mon-Fri 9am-5pm ET

メール [email protected]