Infinity Wellness

Happy December!! ❄️🍂🎄
I would like to start this month off by giving you a colorful recipe!! This recipe is great for quick meals, lunches, or snacks. You can make them in bulk and they are rich in protein and vitamins. There are several substitutions available for this recipe so don't be afraid to get creative!!

**I apologize in advance, Facebook is not allowing me to schedule posts anymore which means I have to post these live. Posts may not be published at the exact time as they were before. I am working on getting this issue resolved so I appreciate your patience in the meantime.

White Cheddar Quinoa Cups:
Yields: 8 Servings
Prep Time: 30 min
Total Time: 45 min

INGREDIENTS:
1/2 teaspoon Organic Cumin Seed Ground 2.31 oz.
1/4 teaspoon Organic Black Pepper Medium Grind 2.31 oz.
1/2 cup red quinoa (uncooked)
1 cup water
1 tablespoon extra light olive oil
1/2 medium red bell pepper, seeded and diced
1/2 large jalapeno, seeded and minced
2 fresh garlic cloves, minced
1/4 cup fresh cilantro, finely chopped
2 eggs, beaten
1 cup sharp white cheddar cheese, grated and divided
2 tablespoons all-purpose flour
1/2 teaspoon sea salt

DIRECTIONS:
1. Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a small pot. Add water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Place into a bowl to cool.

2. Preheat oven to 350 degrees.

3. In a small sauté pan over medium heat, heat 1 tablespoon of extra light olive oil. Once hot, add in the diced red bell pepper and minced jalapeno. Cook for 5-8 minutes, stirring occasionally until softened.

4. Add the minced garlic and cook for 1 minute or until fragrant.

5. Remove from the heat and transfer sautéed peppers/garlic to a plate to cool.

6. In a large bowl combine 2 cups of the cooled quinoa, green onions, cilantro, cooled peppers and garlic, eggs and 3/4 cup grated white cheddar cheese. Stir to combine.

7. Add in the flour, salt, pepper and cumin. Mix until incorporated.

8. Lightly grease a mini muffin pan with baking spray. Spoon heaping tablespoons of the quinoa mixture into each muffin cup. Top with the remaining 1/4 cup grated cheddar cheese and bake for 15-20 minutes.

9. Cool before removing from pan and serving.

**Not everyone can eat nightshades so feel free to use mushroom, broccoli, or any other vegetables you like.

Happy Thanksgiving!!! 🦃🍂
I thought for this week I could give you an alternative, traditional thanksgiving recipe. This recipe is gluten free, unlike most stuffing recipes, and it's marvelously flavorful! We, at Infinity Wellness, wish you all a safe and Happy Holiday!!

Cauliflower Stuffing:
Yield: 6 servings
Prep Time: 15 min
Total Time: 40 min

INGREDIENTS
4 tbsp. butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head cauliflower, chopped
1 c. (8-oz.) package baby bella mushrooms, chopped
Kosher salt
Freshly ground black pepper
1/4 c. freshly chopped parsley
2 tbsp. freshly chopped rosemary
1 tbsp. freshly chopped sage (or 1 tsp. ground sage)
1/2 c. low-sodium vegetable or chicken broth

DIRECTIONS
1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
3. Add parsley, rosemary, and sage and stir until combined. Pour over broth and cook until totally tender and liquid is absorbed, 10 minutes.