Menu Notes 4/29/14

Chef Brandon menu notes. Contact Health Savor for delicious organic food in Cincinnati.

Click HERE for full nutritional analysis.

Hello everyone!

Thanks for ordering this week. We went through a whole 3 cases of bell peppers, 25 pounds of mushrooms, 35 lbs of onions, 265 cloves of garlic, 20 bags of ground almond meal, pounds of herbs, and quarts of spices and seasonings, to name a few… (What I see through my nutrition science lens is a lot of vitamins, minerals, antioxidants, fiber, lean protein and healthy fats) This makes me very happy, as I know that all of you are getting the same high-quality of food that I demand for myself and my family.

I hope you enjoy everything. It is pretty amazing to see the 6 shopping carts full of vegetables become over 500 entrees every week. Each hour we spend doing our job means one more person eating the cleanest and healthiest food in the REGION who otherwise might not have. Little things add up to big ones, and every meal is a chance to heal. I am passionate about this and I hope it comes across in the food.

If you are accustomed to traditional Western style food, you may need to add some salt to certain entrees. If it seems bland, it is not for lack of herbs and seasonings. Most restaurants and even healthy frozen foods use tons of sodium (salt) to make their food taste good. (I was once a salt and sugar addict, and now I can taste the sodium and sugars in a plain/raw bell pepper).

I prefer to let YOU decide how much to add. Myself and most of our customers appreciate low-sodium meals and have conditioned our palates to the use of herbs and lemon juice, or apple cider vinegar, or nutritional yeast, to flavor foods instead of salt. You can too!

Be sure to read our latest email, titled “3 BRAND NEW ways to customize you meals” for some exciting new changes to our ordering platform.

Thanks for placing your faith in HealthSavor. This is about more than simply “what’s for dinner”. This is the food revolution we’ve needed in the Midwest for some time now. We are shaped by your feedback, so let us know any foods you’d like to see or feel free to comment on any dish.

With gratitude,

Executive Chef/Nutritionist Brandon Schlunt

Mojito Marinated Amish Chicken or Braised Tofu over Roasted Veggie Medley – Item is fully cooked for convenience. Simply pop in the oven at 350 for 20 minutes with lid ON.

Paleo Pizza – Bake directly on the lower oven rack for 8-10 minutes at 350. Careful, it’s more filling than you’d expect.

Chicken Philly Cheese – Chicken is fully cooked. In a saucepan or skillet, add contents (you can add the philly and side separately or mix together) over medium-high heat, and add about 1/3 cup water to steam cook.  In OVEN: Keep the lid on and bake at 375 for 20 minutes. Microwave: In a safe container, on reheat, for 2-4 minutes.

Veggie Korma w-Brown Rice/Quinoa/Peas and goji berries – With id on, bake in oven at 350 for 20-25 minutes, or pour into a skillet and heat over medium heat, or place in microwave in a safe dish on reheat for 2-4 minutes.

Big Time Black Bean Burrito Bowl –Heat the container with the rice, black beans, and tofu until warm: Lid off for 8-10 minutes in the oven.  Mix and match with the sides of cashew sour cream, guacamole, salsa and lettuce, served in the little brown paper bag.

Blackened Salmon Caesar Salad – Place salmon in a skillet over medium heat for approximately 5 minutes per side, or in oven at 350 for 20-25 minutes. Place whole filet or chopped up over salad.

Tom Kha Gai (Thai Lemongrass Soup) – Simply heat and serve in: Microwave – on reheat setting for 4-6 minutes. Saucepan – On medium-high heat, stirring frequently for 7-8 minutes. Freezer friendly

White Bean/Kale Soup – Simply heat and serve in:Microwave – on reheat setting for 4-6 minutes. Saucepan – On medium-high heat, stirring frequently for 7-8 minutes. Freezer friendly

Banana/Flax/Granola Pancakes – Pop them in the toaster for one round for perfect pancakes. Two-rounds will get you a nice, crispy outside, and a soft inside. Very freezer friendly.

Breakfast Burritos – Heat in oven with wrapper at 400 for 15 minutes, or microwave on reheat setting for 1-2 minutes.

Cinnamon Spice Pancakes – Pancakes are ready to rock with just a slight reheat to re-crisp the outside.

Wild Mushroom Quiche –Best in the oven for 10 minutes at 350.

Multi Vitamin Omelet – Components of omelet will settle, stir before pouring into a lightly oiled skillet on medium heat. Cook until desired texture is reached.

Grilled Cheese – Ready to reheat/ Place in a skillet to re-crisp and make sure it is on low-medium heat so that you can leave it in long enough to melt the cheese.

Quesadilla – Ready to reheat/ Place in a skillet to re-crisp and make sure it is on low-medium heat so that you can leave it in long enough to melt the cheese. Brown rice tortillas can get quite crisp on the edges, use a dab of oil to reheat.

 KIDS Portobello Veggie Burger with Spinach/Kale Chips: Cook burger in skillet over medium-high heat for approx 4 minutes per side, pouring cheese on at the end. For best results, toast bread just before serving.

Chicken Tenders:  The tricky part about these is, they are fully cooked, but the sweet potato fries need to bake for 25 minutes at 375. So, remove the tenders, bake the fries, and place tenders in with the fries during the last 6 minutes of cooking. You got this!

As always, for the best Cincinnati organic food meals, delivered right to your door, CONTACT HealthSavor!