Always check the HealthSavor website (www.HealthyOrganicMealDelivery.com) to get freshest scoop on what’s happening with organic food and meal delivery in Cincinnati – and to order our meals online! Here is this week’s menu:
Herb and Quinoa Crusted Salmon with Sicilian Roasted Cauliflower and Brussel’s Sprouts – An Italian take on our quinoa crusted salmon. We’ll marinate it briefly in balsamic before breading the salmon (Wester Ross, Scotland) in quinoa flour, herbs, and seasonings. Served on the side is a recipe created by our friend and battle buddy Jamie Oliver, with roasted cauliflower and Brussel’s spouts, saffron, a few raisins and pine nuts.
Chipotle Chicken or Braised Tofu Veggie Enchiladas – Our special version with a twist this time! Non-gmo corn tortilla chips, mild-ish chunky salsa and Cabot’s cheese form an awesome crust on top of peppers, cauliflower, sweet potatoes, chili powder, lime, garlic, cilantro, and black beans WITH your choice of chipotle chicken or chipotle braised tofu. Still one of Chef Brandon’s favorites. (Choose Tofu or Chicken)
Southwestern Stuffed Peppers – This grain-free stuffed pepper uses cauliflower rice, poblanos, sweet potatoes, and braised tofu or optional Amish turkey (Busch’s Country Corner, Findlay Mkt.) and slow roasts them with homemade taco seasoning for hours. All you have to do is heat it up! (Choose Tofu or Turkey, and Cheese or No Cheese)
Savory Roasted Pumpkin Casserole – There’s nothing like it anywhere that we have seen, but once the public gets a taste of this, it may catch on quickly. Cubed pumpkin is roasted with sage and rosemary, along with uncured, chopped bacon (Findlay Mkt.), with some feta to finish off this slightly sweet, savory, smoky, complex but perfect flavor profile. For the vegan version, I will be making a seasoned tofu version of bacon, and will top it with vegan feta. It may be so convincing that you’ll think we messed up your order, but we’re just that good with the tofu. (Choose Meat and Cheese, or Vegan)
All-the-Veggies! Casserole – Well, ok, not every single veggie in the world is in here, but the ones that pack the biggest nutritional bang for buck complement each other in taste and texture, married happily by savory seasonings, smoked paprika, and nutritional yeast.Braised tofu and kidney beans round out the protein profile, with Cabot’s award winning and naturally lactose-free cheese (optional) offering the perfect finishing touch. (Choose Cheese or No Cheese)
Chicken or Quinoa Tortilla Soup – This is one of our favorite soups, with a unique smoky chipotle flavor and the one-of-a-kind combo of cilantro and oregano cooked into the mirepoix early on in the process. We’re adding some kale this time to round out the nutrient profile better. (Choose Chicken or Quinoa)
Sakura Green Tea Scones – Green tea scones made with fresh Matcha green tea powder, our carb-free trickery, and a few dried Montmorency cherries. Perfect with a cup of roasted chicory coffee in the morning.
Veggie Omelet, Made Easy – We’ll assemble it, you bring it to life. This week’s menu features sauteed kale and roasted red peppers with sauteed onions. Cabot’s world champion cheese is sprinkled on top. Pour into your skillet and cook to your desired texture.
Multi-Veggie Quiche – I like to do this one often, because it offers the most well-rounded vitamin and mineral profile of all the quiches. Breakfast IS the most important meal of the day, so we’ll cover vitamins A-K for you by including lightly sauteed kale and roasted tomatoes (A), nutritional yeast (B), red peppers (C), our special portobello mushrooms (D), almonds (E), and Brussel’s sprouts (C, K), along with farm-fresh (Milford, Ohio) Eggs, Cabot’s cheese and coconut milk, all in an irresistible and low-glycemic (only 1/10% brown rice flour) flaky crust. Don’t mess with a good thing. (Choose Cheese or No Cheese)
Roasted Garlic Hummus with Veggie Dippers and Beet Chips – Velvety, lemony, and roasted garlicky hummus makes a great snack, lunch, or appetizer to share. You’ll get a pint of the hummus, and some carrot, celery, and red pepper dippers, along with a portion of beet chips (baked with corn masa flour, all non-gmo and organic). $12
Drink Your Veggies (Fresh Juice) – If there’s anything that will cut through the bitterness of raw broccoli, it’s grapefruit. It does a fine job making this superstar of veggie juices taste not just tolerable, but pretty darn good. It’s carrots, beets, broccoli, grapefruit, lime, and ginger, and that means almost every vitamin (no D), mineral, antioxidant, and phytonutrient your body could need in one fresh, organic beverage. $15
Kids Fish Filet with Creamy Chia Coleslaw – (Contains Almond Meal) Wild caught cod breaded in our unbeatable fish-taco breading (cashews, almond flour, smoked paprika, nutritional yeast), flash baked and served with a side of our chia coleslaw dressing and shredded cabbage, red onions, and carrots. Just heat the fish and mix the dressing with the veggies for a supremely satisfying dish. The fish and the chia mayo are high in omegas and protein, and raw cabbage improves glycogen storage in muscle tissue, giving you energy a the ready when you need it, instead of storing it in fat cells. Let the good times roll! $10
Kid’s Chicken Burritos – No spices, lots of flavor. we’ll marinate and bake the chicken in tomato sauce, garlic, and mild chili powder, and chop up sweet bell peppers and sweet potatoes really small (and not as noticeable) and add in Cabots’ cheese. You can bake em, you can mic’ em, you can enjoy them as is. You get two mini burritos with mild salsa on the side. $8
Blueberry Cheese-Cake Bites – We’ll use fresh blueberries, stevia, farm fresh eggs (Milford, Ohio), Stonyfield Greek yogurt, and the freshest, organic, local cream cheese we can find (TBD) with graham crackers making up a crust. You’ll get a tin full of these cute little treats. $10
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