Menu for 11/3/15
Between 9am and 6pm
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:
Cincinnati Chili! – We don’t typically enter the red meat realm, but then we found these guys and their grassfed, free-range, local Bison, which boasts impressive Omega3 stats. What’s more, we will be serving this over brown rice based spaghetti. This is some high quality chili!!!! Vegans have no fear, I have a special recipe for you, it is bean and nut based, offering a similar texture to traditional Cincy chili. You’ll get a full pint of chili in one container, and spaghetti in another. Great on a chilly Fall evening! (Choose Vegan or Bison, and Cheese or No Cheese)
Herb and Quinoa Crusted Salmon OR Tofu 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. (Choose Salmon or Tofu)
Thai Green Curry – It’s much different from the Indian curry and has a delicious flavor that’s well balanced. Why is it green? The yummy broth is made from lemongrass, ginger, cilantro, pureed with ginger, garlic, and lime. Coconut milk provides the creaminess. Served over a ton of veggies, and a side of jasmine rice. (Choose Texas Gulf Shrimp, Amish Chicken or Tofu). Allergy: This dish contains peanut and sesame oil.
Chicken or Tofu Philly Cheese-steak – True to form, we’ll give you everything you NEED from this dish, and leave out the bread. Chicken from Gerber farms OR organic, gmo-free tofu seared in a veggie based Au-Jus along with peppers, onions, and mushrooms. We’ll serve it up with optional Cabot’s naturally lactose-free cheese OR vegan Daiya cheese, and a side of sweet potato and kale hash.
Mulligatawny – One of Chef Brandon’s old faves from his Essencha Tea House days, this rich and complex soup is full of exotic flavors with garam masala, coriander, cardamom, butternut squash, red peppers, red lentils and other veggies w/coconut milk.
A to the K Breakfast Bake – Our delightful breakfast bake is essentially a crustless quiche in a convenient, generously portioned, single serve tin. True to its name, A to the K includes butternut squash (A), nutritional yeast (B) red bell peppers (C), vitamin (D) enriched portobello mushrooms, sauteed in 45% vitamin (E) grapeseed oil, along with small diced kale (A,K). Who needs multivitamins when you’re eating these kinds of foods? Topped with (optional) Cabot’s naturally lactose-free and wonderfully sharp white cheddar cheese.
Blueberry-Vanilla-Almond Oatmeal – The name says it all. We use fresh blueberries and almond milk along with the oats, almonds and seasonings in a portable pint cup. Just heat and eat!
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