HealthSavor Menu for 8/26/14

Always check the HealthSavor website ( 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:


Tandoori Chicken or Tofu with Curried Mashed Cauliflower and Coconut Raita – Bone-in Chicken OR Specially Tandoorized Tofu, marinated in coconut cream and spices, then baked to perfection with tomatoes, onions, and green peppers. Served with curried cauliflower mash and coconut raita for dipping. Spice level medium. (Choose Chicken or Tofu)

Quinoa Crusted Salmon with Roasted Rosemary Butternut Squash, Cauliflower and Shallots – Chilean Salmon, from the crystal clear waters of Patagonia (7oz filet) marinated in lemon juice and herbs, and then breaded in our quinoa/coconut flour mix, flash seared in non-gmo/high vitamin E grapeseed oil to make a crust, and served with a side of roasted butternut squash, cauliflower and shallots, seasoned with rosemary.

Veggie Table Stir Fry – My personal staple dish that keeps me feeling my best during our 18 hour cook-fests on Mondays -Stir Fry! Every color of the rainbow is represented here, and as I have mentioned in the past, each color boasts unique nutritional values and phyto-nutrients. We fry the rice in coconut oil, Aji-Mirin, and low sodium (gluten-free) organic Tamari, and place them on the side of a wonderful array of freshly chopped, organic veggies. All you need to do is Stir Fry it all briefly. Farm fresh eggs go great with this dish, and add a considerable amount of vitamins B and D. (Choose Veggie or Farm Fresh Egg Option)

Broccoli and Mushroom Bake: Sort of like a baked spaghetti, we’ll mix broccoli, mushrooms, onions, herbs and a house-made garlic cream sauce with soy noodles and top it with a sprinkle of cheese. Cozy and delicious.

Butternut Squash/Coconut/LimeSoup – Warm, healthy comfort food. Chef Brandon’s much-requested recipe made with a dash of coriander, garam masala, and cilantro. No salt or sugar added, or needed. Potassium and vitamin A galore (in the form of Beta-Cryptoxanthin, shown to be exhibit anti-inflammatory properties)

Arugula-Mandarin Salad with Balsamic Glaze – Complementary flavors of the peppery arugula, juicy mandarin oranges, crunchy red cabbage, pine nuts, and balsamic reduction leave you ready to eat 4 more of these salads. We’ll put as much in the tin as we can to satisfy you. (Choose Cheese or No Cheese)


Blueberry Nut Bars – We’ve tried several berries (and apple) for the breakfast bar, and now I’m excited to add wild blueberries! We’ll keep it honest with stevia to make a preserves and bake that into a carb-free nut-bar with a pecan based crumble on top. Tastes like it should be really bad for you…but it’s not! And as convenient as healthy gets.

Broccoli-Caramelized Onion Omelet – Simple and effective way to power your day. Broccoli and caramelized onions go perfect with Cabot’s cheese, nutritional yeast for a variety of B-vitamins, and flavor of course, all sauteed and cooled, then mixed with farm fresh eggs (Milford, Ohio), ready to stir, pour in a skillet, and cook to your desired texture.

Portobello Mushroom-Brussels Sprout Quiche – Our popular quiche crust filled with vitamin D enriched portobello mushrooms and tempered Brussel’s sprouts and farm fresh eggs mixed with nutritional yeast make a good source of vitamins B,C,D,E, and K to start off your day. We don’t like the fact that A is missing from that list, so let’s put some kale in there, too. There, now we feel better.

Kids Amish Chicken, Cheese, Spinach Quesadilla – Fully assembled and ready to grill, we include a brown rice tortilla, a few black beans, Cabot’s cheese, small chopped spinach inside, and salsa on the side. We think your kids (or YOU) will love this one.

Kids Amish Chicken Tenders – We’re taking a break from the nuggets This week. Fresh, Amish chicken breast, breaded in quinoa/coconut flour, the tenders are baked , you heat and serve. Loaded with clean protein, vitamins (especially the B-family) and minerals. Served with sweet potato waffle fries. Freezer friendly.


Edamame Dip with Veggie dippers and Nut-Thins – Edamame (non-gmo, of course), lime juice, cilantro and seasonings whipped up into a tasty, low-carb, high protein dip, served with bite sized broccoli, carrot, and celery sticks and nut-based crackers that we cant get enough of called Nut-Thins.
$10/pint w/veggies (Serves 4 as an appetizer)


Strawberry-Kiwi-Mango Smoothiesicles – We use Banas, coconut milk, stevia, and straberries for our smoothie, then we add in some chunks of strawberry, kiwi and mango to make a beautiful organic popsicle with NO added sugar.


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