LITMIR.BIZ

       Roast a turkey for Monday and Wednesday (or buy precooked turkey meat).

       Wash and prep the Brussels sprouts for Thursday.

       Wash the carrots for Friday.

       Prep and freeze sloppy joes for Friday.

       Breakfast: Overnight Oats, made with a dairy alternative (Chapter 6); Wild Blueberry Smoothie Bowls (Chapter 6)

       Lunch: Spicy Sweet Potato Soup, made with a dairy-free broth (Chapter 7); Chinese Chicken Slaw Bowls (Chapter 8)

       Dessert: Caramelized Bananas with Walnuts, replacing the butter with vegan butter or increasing the oil, and serving with dairy-free ice cream (Chapter 19); Jam Bars, made with vegan butter (Chapter 19)

       Monday: Serve Indian Spiced Cauliflower and Garbanzo Beans (Chapter 14) with flatbread.

       Tuesday: Serve Sheet-Pan Tofu Buddha Bowls (Chapter 14).

       Wednesday: Serve Loaded Baked Potatoes (Chapter 16).

       Thursday: Serve Veggie Power Bowls (Chapter 8).

       Friday: Serve Sheet-Pan Mediterranean Pasta (Chapter 14).

       Wash and cut the cauliflower for Monday.

       Wash and prep the vegetables for the Sheet-Pan Tofu Buddha Bowls on Tuesday.

       Ready vegetarian-friendly toppings (such as salsa, beans, cheese, broccoli, and so on) for the Loaded Baked Potatoes on Wednesday.

       Cook the quinoa and prep the vegetables for the Veggie Power Bowls on Thursday.

       Mix together the ingredients for Sheet-Pan Mediterranean Pasta, cover with plastic wrap, and refrigerate until baking on Friday.

       Breakfast: Pumpkin Pancakes (Chapter 6) and Hearty Berry Muffins (Chapter 6)

       Lunch: Springtime Pea Soup, using vegetarian broth (Chapter 7) and Lebanese Spiced Veggie Bowls (Chapter 8)

       Dessert: Caramelized Bananas with Walnuts, replacing the butter with vegan butter or increasing the oil and served with dairy-free ice cream (Chapter 19); Jam Bars, made with vegan butter (Chapter 19)