Infinity Wellness

Premier provider of Functional Medicine in Santa Fe, NM. Chronic health problems are resolved by addressing the root cause. http://infinitywellnessnm.com

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01/26/2021

Yikes! January is almost over! One last recipe before we head into the month of February. How about a warming soup recipe as we begin our journey out of winter and into spring. You can substitute the meat for a vegetarian option as well, if you prefer. Either way, this will be a healthy, nutritious dinner option :D

Slow Cooker Ham, Lentil and Kale Soup:
Yield: 4 servings
Prep Time: 15 min
Total Time: 2 hours

INGREDIENTS:
1 tbsp. extra virgin olive oil, plus extra to drizzle
1 onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
¼-½ tsp dried chilli flakes, to taste
200 g (7oz) red lentils, washed
200 g bag chopped kale
1 l (1¾ pint) chicken stock
2 x 90 g packs ready-cooked ham hock, available from Waitrose (see Tip)
Finely grated zest of 1/2 a lemon
Large handful curly parsley, roughly chopped

DIRECTIONS:
1. Put the oil, onion, celery, garlic, chili and washed lentils into the bowl of your slow cooker. Top with the kale, stock and some seasoning. Cover and cook on low or until the lentils are tender.

2. Stir through the ham hock, lemon zest and parsley and check the seasoning (add more stock if you like). Ladle into four warmed bowls, drizzle with extra oil if you like and serve.

Yikes! January is almost over! One last recipe before we head into the month of February. How about a warming soup recipe as we begin our journey out of winter and into spring. You can substitute the meat for a vegetarian option as well, if you prefer. Either way, this will be a healthy, nutritious dinner option :D

Slow Cooker Ham, Lentil and Kale Soup:
Yield: 4 servings
Prep Time: 15 min
Total Time: 2 hours

INGREDIENTS:
1 tbsp. extra virgin olive oil, plus extra to drizzle
1 onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
¼-½ tsp dried chilli flakes, to taste
200 g (7oz) red lentils, washed
200 g bag chopped kale
1 l (1¾ pint) chicken stock
2 x 90 g packs ready-cooked ham hock, available from Waitrose (see Tip)
Finely grated zest of 1/2 a lemon
Large handful curly parsley, roughly chopped

DIRECTIONS:
1. Put the oil, onion, celery, garlic, chili and washed lentils into the bowl of your slow cooker. Top with the kale, stock and some seasoning. Cover and cook on low or until the lentils are tender.

2. Stir through the ham hock, lemon zest and parsley and check the seasoning (add more stock if you like). Ladle into four warmed bowls, drizzle with extra oil if you like and serve.

01/19/2021

Happy Recipe Tuesday! 👩‍🍳
Jerusalem Artichokes have a wonderful reputation for providing liver support and detoxification. I try to include this in my diet once a week when it is in season. This is a creative way to cook it and is absolutely delicious! Let me know what you think!

Jerusalem Artichoke and Cider Soup:
Yield: 6 servings
Prep Time: 25 min
Total Time: 1 hour 10 min

INGREDIENTS:
For the soup
40 g butter
1 onion, finely chopped
2 garlic cloves, crushed
1 kg Jerusalem artichokes, peeled and roughly chopped
1 medium potato, peeled and roughly chopped
750 ml vegetable stock
500 ml cider, we used Cornish Orchards
1 tsp. ground white pepper
150 ml double cream, plus extra to garnish

For the topping
40 g sourdough bread, cut or torn into small pieces
1 eating apple, cored and finely chopped
40 g mature Cheddar, finely grated
1 tsp. olive oil

Directions:
1. Preheat oven to 200°C (180°C fan) mark 6. To make the soup, melt butter in a large pan over medium heat. Add onion and cook for 10min, stirring occasionally, until softened. Stir in the garlic, artichokes and potato. Cook for 10min, until vegetables have started to soften. Add stock and cider, bring to the boil and simmer for 15min, or until vegetables are tender. Stir in pepper and salt to taste.

2. Meanwhile mix all the topping ingredients and some seasoning in a small roasting tin. Cook for 15min, stirring occasionally, until golden. Set aside until needed.

3. Cool soup slightly before blending until smooth (thin with extra stock if needed). Return to a clean pan, stir in cream. Reheat if needed then divide between 6 bowls. Garnish with topping and a swirl of cream, if you like. Serve.

01/12/2021

Happy 2021!!! I hope everyone had wonderful holidays! We have gotten quite busy over here so I apologize for missing some of our weekly recipes.
I thought I'd start this year off with a healthy vegetarian recipe. It may sound unusual to some, but trust me, this combination is heavenly!! I encourage you to try something new this year, you might like it ;)

Beetroot Wellington:
Yields: 1 serving (double recipe as needed)
Prep Time: 25 min
Total time: 2 hours

INGREDIENTS:
1 medium raw beetroot, about 100g unpeeled weight
75 g baby leaf spinach
1/2 tbsp. Dijon mustard
Fresh grating of nutmeg
Plain flour, to dust
250 g puff pastry, from a block
25 -40g goat’s cheese, crumbled
1 medium egg, beaten

Directions:
1. Preheat oven to 200°C (180°C) mark 6. Wash beetroot and wrap in foil. Roast on a baking tray for 1hr, or until you can easily push a knife into it. Cool.

2. Meanwhile, put spinach into a sieve in the sink and pour over boiled water from the kettle to wilt. Run under cold water until cool, then firmly squeeze out all excess moisture. Put into a bowl and mix in mustard, nutmeg and some seasoning. Set aside.

3. Wearing gloves to prevent your hands staining, peel off skin from beetroot, and remove a thin slice from root end so it stands up.

4. Lightly flour a work surface and roll out 1/3 of the pastry to make a rough 16cm (61/2in) square.
Transfer to a baking sheet lined with baking parchment. Sit beetroot in the middle, then make a tight nest of the spinach mixture around it. Top spinach with a halo of cheese. Brush visible pastry with beaten egg.

5. Roll out remaining pastry as before until large enough to cover the filling. Lay over the filling, working out any air pockets and press pastry edges to seal. Trim excess and crimp border.
Transfer to a baking sheet lined with baking parchment and brush pastry with egg to glaze. Chill 20min.

6. Reheat oven to 200°C (180°C) mark. Re-glaze with egg and cook for 35min until golden. Serve.

12/15/2020

Hello Beautiful People!
This week I wanted to give you a new chicken recipe to try! Its simple, easy to make and surprisingly delicious! You can make one large serving or a bunch of mini servings. This recipe does include guacamole, which doesn't keep very well, so if you plan on making leftovers, I would recommend preparing the guacamole fresh every time. But feel free to cook the chicken in advance! I hope you enjoy!

Guacamole Stuffed Chicken:
Yields: 4 servings
Prep Time: 15 min
Total Time: 50 min

Ingredients:
1 teaspoon Simply Organic Cumin Seed Ground 2.31 oz.
1/4 teaspoon Simply Organic Black Pepper Medium Grind 2.31 oz.
1 cup homemade Guacamole
1 cup panko breadcrumbs
1/2 teaspoon salt
2 ripe avocados
2 egg whites
2 pounds (3 to 4 large) chicken breasts

Directions:
1. Preheat oven to 400 degrees.

2. In a shallow bowl, whisk together breadcrumbs, cumin, salt and pepper.

3. In a medium bowl, mash avocados. Add guacamole mix and stir to combine.

4. In a small bowl, whisk egg whites.

5. Place chicken breasts in a gallon-size plastic bag (to minimize mess), seal bag and carefully pound chicken flat with a mallet or rolling pin. Remove chicken from bag.

6. Spread each chicken breast with 1/8 cup of guacamole, avoiding edges of chicken. Roll up chicken breasts, secure with toothpicks if desired, and place in an 11x17-inch baking pan.

7. Brush one side of each roll with egg white, then sprinkle with breadcrumbs. Carefully flip chicken over and repeat. Press breadcrumbs into chicken.

8. Bake, uncovered, for 35 to 40 minutes, until cooked through and breadcrumbs are golden.

9. Serve warm with lime wedges and avocado slices.

Recipe tips:

1. A slaw salad complements this dish well.
2. Gluten-free panko breadcrumbs can be used.

12/08/2020

Happy Tuesday!!
I've got a sweet treat for you this week. I thought it would make a great addition to any christmas parties that No One is having this year! 😅 Alas, we can dream. So dream away in your kitchen while you try these delectable chai tarts. If you like the recipe, then maybe you can make it for your christmas party next year! 😉

Chai Spiced Cheesecake Tarts
Yields: 8 servings
Prep Time: 20 min
Total Time: 1 hour

Ingredients:
3 Simply Organic Madagascar Vanilla Beans 2 beans
1 teaspoon Simply Organic Ginger Root Ground 1.64 oz.
2 teaspoons Simply Organic Cinnamon 2.45 oz.
1/2 teaspoon Simply Organic Nutmeg Ground 2.30 oz.
1/4 teaspoon Simply Organic Cardamom 2.82 oz.
1/8 teaspoon Simply Organic Cloves Ground 2.82 oz.
4 cups gingersnaps
1 cup pecans
1 cup almond meal
6 tablespoons coconut oil
8 teaspoons water
2 8-ounce packages cream cheese
4 ounces sour cream
1/2 cup cane sugar
1/2 cup brown sugar, packed
3 eggs
8 pecan halves, for garnish

Directions:
1. Preheat over to 350 degrees.

2. In a food processor, combine gingersnaps, pecans, almond meal, 2 scraped vanilla beans, 1/2 teaspoon ginger, coconut oil and water. Pulse until mixture is coarsely chopped and sticks together when pressed.

3. Using a spoon or your fingers, divide and press crust evenly between 8 lightly greased tart molds, then refrigerate while you prepare the filling.

4. In a large mixing bowl, combine cream cheese and sour cream. Using an electric or stand mixer, beat until smooth.

5. Add cane sugar and brown sugar, then whip until well combined. Add cinnamon, remaining 1/2 teaspoon ginger, nutmeg, cardamom, clove and remaining scraped vanilla bean. Beat until smooth and well combined.

6. Add eggs one at a time and beat well after each addition.

7. Remove tart molds lined with crust from refrigerator and divide filling evenly among them. Bake for 20 minutes.

8. Allow tarts to cool until room temperature, then refrigerate for 30 minutes to chill.

9. When you’re ready to serve, dust each tart with cinnamon and nutmeg, then garnish with pecan halves.

12/01/2020

Happy December!! ❄️🎄
I hope you all had a wonderful Thanksgiving and are ready for Christmas right around the corner! I thought we'd start this month off with a healthy, colorful recipe. It is great for quick lunches, snacks, or holiday gatherings (which are few and far between this year) But all this extra time at home means you can play around with new recipes! So here's one I think you will really enjoy. Feel free to play around with it because there are so many variations! Enjoy!

White Cheddar Quinoa Cups:
Yields: 8 servings
Prep Time: 30 min
Total Time: 45-50 min

INGREDIENTS:
1/2 teaspoon Simply Organic Cumin Seed Ground 2.31 oz.
1/4 teaspoon Simply 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.

**I don't eat nightshades so I made this recipe with mushrooms and broccoli. Like I said, there are so many variations so feel free to get creative!

12/01/2020

Happy December!! ❄️
I do hope everyone had a wonderful Thanksgiving and found lots to be grateful for, even during these challenging times. With another lock down in place, many of you might be feeling a bit house crazy but on the bright side, it's a great time to try out new recipes!! 😄I've got one I think you are going to Love! It is rich in protein since quinoa is the only grain that has a complete amino acid profile. These little quinoa cups make great leftovers too so be sure to make a hearty batch!

White Cheddar Quinoa Cups
Yields: 8 servings
Prep Time: 30 minutes
Total Time: 1 hour

Ingredients:
1/2 teaspoon Simply Organic Cumin Seed Ground 2.31 oz.
1/4 teaspoon Simply 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.

**Substitutions: I can't eat Jalapeno so I used Green Bell Pepper instead and it was just as good. You can play around with the veggies in this recipe. Mushrooms, tomato, asparagus and kale are all great options. Use whatever fits your dietary needs best.

12/01/2020

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.

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