I really overdid the weed whacking this Sunday. I went through 2 tanks of gas and my right wrist was in agony. good thing the tank ran out when it did because I was in the zone and wasn't really noticing the pain too much until I was forced to stop. I used a 'pain release' essential oil blend on my hands and wrists and that helped. Everything is almost 100% today.

Tightening up my food. Haven't been feeling great and it is past time. I'm soaking garbanzo beans for tu-no salad, and making up another batch of tabbouleh salad this afternoon. Below is the Tikka Masala I'm making this week that I'll serve over brown ride. I'm going to add either garbanzos or baked tofu.

Plan for today:
Breakfast: blueberry smoothie w/ 1/2 banana, almond milk, spinach
Lunch - tabbouleh salad if I have it ready in time
Dinner - leftover spaghetti if there's enough or tikka Masala

Hope everyone is doing great!

Instant Pot Cauliflower Tikka Masalafullofplants.com
1
Servings: 4

Ingredients
1 tbsp oil (i omit)
1 medium onion, diced
3 cloves of garlic, minced
1 tbsp freshly grated ginger
2 tsp dried fenugreek leaves
2 tsp garam masala
1 tsp turmeric
1/2 tsp ground red chili flakes
1/4 tsp ground cumin
1/2 tsp salt
1 28-ounce can diced tomatoes with their juice (about 3 cups)
1 tbsp (15ml) maple syrup
1 small cauliflower head, cut into florets (about 4 cups florets)
1/2 cup (118ml) non-dairy yogurt (or cashew cream)

optional toppings: fresh parsley, roasted cashews

my protein additions: tofu, garbanzo beans, lentils

Steps
Set the Instant Pot to sauté mode for 7 minutes. (Add the oil if using). Once hot, add the onion, garlic, and ginger. Cook for 3-4 minutes, or until the onions start to caramelize and become soft. If not using oil, add small amounts of water as needed to prevent sticking. Add the dried fenugreek leaves, garam masala, turmeric, chili, cumin, and salt. Continue to cook for another 2 minutes, stirring regularly to make sure it doesn’t burn. Add a couple of tablespoons of water and scrape the bottom to make sure nothing is sticking to it, this will prevent the Instant Pot from giving you a “burn” message.
Add the crushed tomatoes, maple syrup, and cauliflower florets. Secure the lid and close the vent to Sealing. Press the Pressure Cook button and adjust the time to 2 minutes. The Instant Pot will take about 10 minutes to come to pressure, then cook under pressure for 2 minutes.
Once the program is finished and you have heard the beeps, wait 1 minute and release the pressure. Stir in the non-dairy yogurt and stir to combine.
Serve hot with rice, naan, or tofu, and top with fresh parsley and roasted cashews.
Notes
For a spicier curry, increase the ground chili flakes to 1 teaspoon.
If your diced tomatoes don’t have much juice, add 1/2 cup of water.