Menu Notes 3/25/14

Chef Brandon menu notes. Contact Health Savor for delicious organic food in Cincinnati.

Click HERE for full nutritional analysis.

One look outside would make anyone super happy to be getting some awesome, ready-to-heat organic meals delivered to their door. Thanks to our loyal drivers Heidi, Nikki, Kara, Debbie, and some extra help from our friend Cory for making it all happen. I prefer to stay in the kitchen where it’s always warm πŸ˜‰

Below are the heating instructions for this weeks food. You can print this page out and keep it on your fridge for convenience, or just refer to it here. We will also post it on our website asap.

I also want to tell everyone how happy I am to be feeding this many people really healthy food. We broke some records this week, including 75 Salmon orders (that’s a lot of fish). I had to take a picture of it (linked below). What you see is less than 1/2 of them.

Speaking of these salmon, you may notice that the blackened seasoning is zesty and salty. This is true, but I don’t just use Sea Salt, I also use potassium powder. Since potassium is an electrolyte salt just as sodium is, it hits the tongue in a similar way. Not identical, but similar. Over 50% of the calories our bodies use each day are dedicated to running the Sodium/Potassium Pumps in our cells. The sodium-potassium pump has many uses in cell function. The most obvious is that it helps maintain the electrolyte balance in the cell. It allows for maintenance of the membrane electric potential by keeping a higher concentration of potassium inside the cell than out side, while maintaining a higher concentration of sodium outside than in (also the membrane is virtually impermeable to chloride owing to the negative charge which the membrane produces).
What all of this means is that your sodium to potassium ratio is something to pay attention to. So when I cook, If I use sea salt, I generally use a potassium powder also. I’ve got your back!

Let me snap out of geek mode for a bit and got you those heating instructions… have a great week and ENJOY!!

~Chef Brandon, Jonas, Rich, and Kara, Heidi, Cory, Debbie, Don, Chelsea, and Jeremy. Quite a crew this week.

Blackened Verlasso Chilean Salmon with steamed broccoli and cauliflower – Salmon filets are cooked to medium-rare or medium, depending on thickness. Remove lid and place in skillet on medium and cook for at least 4 minutes per side. Use a fork or knife and check done-ness by poking into the filet. If it is light pink throughout, it is done. If it is slightly dark and not flaky yet, then allow to cook for another few minutes. Add broccoli/cauliflower towards end of cooking, stir occasionally.

Mulligatawny – Simply heat and serve in:Microwave – on reheat setting for 4-6 minutes. Saucepan – On medium-high heat, stirring frequently for 7-8 minutes. Freezer friendly

Chicken or Veggie Gumbo – Simply heat and serve in:Microwave – on reheat setting for 4-6 minutes. Saucepan – On medium-high heat, stirring frequently for 7-8 minutes. Freezer friendly

Greek To-Falafel Medallions – Enjoy cold or bake for 15 minutes at 350

Mexican Stuffed Peppers – Remove plastic lid, cover with foil, and bake at 350 for 20-25 minutes. OR place on a microwave safe dish and reheat for 3-4 minutes. Freezer friendly.

Winter Veggie Casserole – Remove lid and bake at 350 for 25 minutes.

Saag Chole – Transfer contents, or as much of the contents as you need, into a saucepan over medium-high heat until hot, or bake with lid on for 25 minutes at 325. Very freezer friendly

Amish Chicken Florentine with Stuffed Zucchini Boats – Bake with lid on for 25 minutes, then remove lid and bake for an additional 10 minutes. Freezer friendly

Chicken Salad Chard Wraps – No heating necessary.

Banana Pancakes – Just pop them in the toaster and you’re ready! Also heat great in oven and skillet. Very freezer friendly.

Spinach/Red Pepper OR Broccoli Caramelized Onion Omelet – Components of omelet will settle, stir before pouring into a lightly oiled skillet on medium heat. Cook until desired texture is reached.

Blueberry Vanilla Oatmeal – Reheat in the microwave for 4-6 minutes (REHEAT setting only – high power destroys nutrients) OR in a saucepan over medium-high heat for 4-5 minutes, stirring frequently.

Blueberry Muffins – I really enjoy these cold. Keep them refrigerated. They also freeze well. If you like them warm, just bake them quickly at 300 for 10 minutes.

Kids Amish Chicken Nuggets – Nuggets are fully cooked. Preheat oven to 425. Bake for 15 minutes, then remove the nuggets from the tin and move the tots around so that they heat evenly. Return the tots into the oven for 10 more minutes. You may also cook the nuggets in a skillet to crisp up the outside. We used a different (but still GF certified) oatmeal this go around. This caused them to be a bit more firm than normal, just an fyi.

Handmade Pizza Power-Rolls (HiyyyAH!) – Remove lid and bake at 350 for 10-12 minutes.

As always, for the best Cincinnati organic food meals, delivered right to your door, CONTACT HealthSavor!

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