Menu Notes 4/8/14

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

Click HERE for full nutritional analysis.


Good evening to all and thanks so much for ordering this week! Lots of great food and nutrition is on its way to all corners of the city as I type this, and as a nutritionist, this makes me very happy.

For those just joining us, I email the heating instructions for convenient reference weekly, but they are also found on our unparalleled nutritional analysis and ingredients list for every item. We are just about all caught up on those now, please give them a look at If I get my way, we’ll be seeing a lot more businesses offering a more comprehensive breakdown of nutrients and ingredients for their customers. It all matters. Every single thing on that analysis affects us in some way, so why not include it all?

Items are arranged in alphabetical order in the following categories:

Kid’s Meals

Just search the exact name of the dish. A lot goes into these analysis and is a bug part of the value of the service. Be sure to check them out, and ask any questions about nutrients you could possibly think of. I love talking nutrition science.

As always, all food this week was made with organic, gluten-free ingredients with things like herbs, garlic, or lemon juice doing the seasoning, not salt. I always keep the salt to a minimum for health reasons, and because if it seems bland to you, I’m sure you can handle the salt shaker. I encourage everyone to develop their taste buds to less salt and sugar, as we go waay overboard in this country on these items, and it causes us trouble. That being said, I do understand that salt has a way of making things “taste like themselves”, so a little bit is in there. If you find a dish bland, adding a little salt should bring out all of the wonderful flavors of the dish. We go through cases of herbs and seasonings weekly.

On behalf of all of us at HealthSavor, THANK YOU and ENJOY!!!!

With gratitude,

Executive Chef/Nutritionist Brandon Schlunt, Chef Jonas Armstrong, and Chef Rich Harris along with Heidi, Debbie, Demeter, Nikki, Don, and of course the superlative Kara Livesay.

Quinoa Crusted Salmon with Roasted Rosemary Butternut Squash, Cauliflower and Shallots – Salmon is cooked to medium. Time your cooking according to how done you like your fish. Place filet in skillet over medium high heat for approx. 4 minutes per side, adding the cauliflower and butternut squash towards the end to heat up.

Chickpea Tagine – 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

Caribbean Shrimp, Tofu, Chicken – Fully cooked, simply heat and serve by removing lid and baking at 350 for 15 minutes, OR microwaving in a safe container on REHEAT for 3-4 minutes, or in a sauce pan until hot.

Chicken/Quinoa Tortilla 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

Broccoli-Cheddar 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

Portobello Mushroom Pizza – Remove lid and bake at 325 for 20 minutes. May also cook in skillet on low-medium with a dab of oil for 15 minutes.

Cauliflower Gratin Stuffed Yellow Squash w/sauteed kale – Remove lid and cover with foil. Bake at 400 for 10 minutes. (Like many of my dishes, I went light on the salt with this recipe. If it seems bland, add some salt. All of the flavors are there)

Strawberry/Vanilla/Chia Oatmeal – Simply heat in microwave on reheat for 3-4 minutes, or transfer contents to a saucepan and cook on medium heat, stirring frequently, for about 6 minutes.

Portobello Mushroom/Brussel’s Sprouts Omelet – Components of omelet will settle, stir before pouring into a lightly oiled skillet on medium heat. Cook until desired texture is reached.

Super Fancy Grilled Cheese with Kale/Spinach Chips – Place grilled cheese in skillet on medium heat and re-crisp/re-heat on each side, around 3-4 minutes, until cheese is melty.

Quiche of the Week – Bake whole pie or pieces in oven at 250 for 15 minutes.

Kids Amish Chicken, Cheese, Spinach Quesadilla: Place in a skillet over medium heat until cheese is melty.

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: I included some organic dijon/raw honey sauce. 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!

Slice of the Farm – Heat in a toaster oven or conventional, at 400 for 8 minutes.

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