Chef Brandon menu notes. Contact Health Savor for delicious organic food in Cincinnati.
Click HERE for full nutritional analysis.
Thanks again for the patience, everyone. It is getting a bit late so we’ll get straight to it.
Thank you for ordering. For any newer customers, please feel free to reach out to me if you have any questions or concerns, okay?
Heating instructions for March 4th delivery.
Wild Caught Chilean Sea Bass – Remove lid and bake at 350 for 15 minutes place filet in a skillet of medium heat for approximately 5 minutes per side, flipping occasionally. These turned out excellent. I think you will love the cilantro butter, which was made from cilantro, lime juice, sweet miso paste, garlic, and a dash of sea salt.
Chimichurri Chicken and Tofu Kabobs – Remove lid. These can be baked in the oven at 425, seared in a skillet over medium/high heat , or grilled until chicken is fully cooked and firm, or for veggie version, until your preferred texture of vegetables is reached. I went light on the salt, as usual, and chimichurri tends to soak into things quickly, so eat these sooner than later.
Cauliflower Crust Deluxe Veggie Pizza – These guys are fragile. Carefully slide pizza onto a pan and bake at 350 for 8- 10 minutes. This was quite the adventure. First, you have to process all of the cauliflower in a food processor, then bake, then press out all of the water (which we made a trip to the hardware store for clamps for) then mix the rest of the dough ingredients in, then shape the dough, then bake, then top. Whew….. I confess that this was the item that made us late today. It may be a while until we see these again, just because of the logistics. Perhaps one day soon we will have a gigantic press or something.
Vegan or Amish Chicken Salad Chard Wraps – No heating required. A perfect on-the-go meal.
Veggie Table Stir Fry – Simply put, remove the lid, preheat a skillet to high, and pour everything in and stir-fry, making sure that the sauce covers everything. Goes great with Sri-Racha or a dash of cayenne pepper. For the weight loss menu, I made cauliflower rice instead of brown, to minimize carbs. Also, the weight loss sauce uses stevia and rice vinegar to sweeten instead of Aji-Mirin(sweet Japanese cooking wine).
Chicken Marsala a la HealthSavor – Chicken requires cooking. Leave the lid on and bake at 400 for 15 minutes. If desired, you may remove the lid and broil for a few moments to brown the cheese.
Cream of Mushroom Soup and Tom Kha Gai – Simply heat and serve in:
Microwave – on reheat setting for 4-6 minutes
Saucepan – On medium-high heat, stirring frequently for 7-8 minutes.
Slice of the Farm – Fully cooked and ready to go. Reheat in the microwave or bake for just 6 minutes at 350.
Veggie Omelet, Made Easy – Components of omelet will settle, stir before pouring into a lightly oiled skillet on medium heat. Cook until desired texture is reached.
Strawberry/Vanilla/Chia 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.
Handmade Pizza Power-Rolls (HiyyyAH!) – Remove lid and bake at 400 for 10-12 minutes. These turned out quite tasty. I used the light/flaky quiche crust recipe for these. I may use a bit more firm dough next time around. Hope you enjoy!
Tuna Salad Sandwich with Spinach Kale Chips – Assemble and devour!
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.