Heating Instructions for 7/29/14

HealthSavor provides meals that are healthy, delicious, gluten-free, and comprised of organic food, and delivers them right to your door! We are Cincinnati’s premier health food delivery service!


Turkey or Veg Meatloaf – Remove lid and bake at 350 for 20 minutes. Freezer friendly: Thaw completely and follow previous instructions

Blackened Salmon with Broccoli and Cauliflower – Recommended: Place salmon filet into a skillet with a dab of oil and cook over medium heat for about 3-4 minutes per side. Thickness of fillets varies, adjust accordingly. Add broccoli and cauliflower into skillet with salmon during the last 4 minutes of heating. May also bake without lid at 400 for 15 minutes.

Asian Noodles and Broccoli – Bake with lid on at 400 for 10 minutes. IMPORTANT: If you got the bonus size, it comes with a plastic lid to make room for the extra food. Please remove this plastic lid and cover with foil before baking.

Saag Chole – Bake with lid on at 400 for 10 minutes. Freezer friendly: Thaw completely and follow previous instructions

Chicken (or not) Tortilla Soup – Heat on REHEAT setting in microwave for 3-4 minutes or place contents into a saucepan and heat over medium-high heat, stirring occasionally, until piping hot.

Deluxe Caesar Salad – You may remove chicken and heat it up if you’d like.


Multi-Vitamin Quiche – Place into oven at 375 for 8-10 minutes.

Strawberry nut bars – Enjoy as is. Keep refrigerated.

Kale-Butternut Squash Omelet with Feta – Stir contents before pouring into a skillet and whipping them up to your desired texture.


Don’t be a baby – It’s juice… simply enjoy. For optimum nutrition, enjoy within 48 hours. Also makes great popsicles.

Mini Pizzas – Place pizzas into oven at 425 for 6-8 minutes.

Kid Salmon Nuggets with mini broccoli-potato cakes – Remove lid and bake at 425 for 10 minutes.

Kid Sketti w Turkey Meat Balls – Place contents into a saucepan and heat until piping hot.

Blueberry-Banana Popsicles – Mmmmmmmmm…


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Gluten is a primary protein found in many grains. With increased consumption of highly refined wheat flour over the last 50 years, many individuals have found they are gluten-sensitive. LEARN MORE

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