Infinity Wellness

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.

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.

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.