Chef Brandon menu notes. Contact Health Savor for delicious organic food in Cincinnati.
Click HERE for full nutritional analysis.
Today is the day!! As you read this, we have over 700 meals on their way to all corners of the city. We just finished up cooking at noon today, so it’s as fresh as could be.
Thanks for ordering. If you haven’t received your food just yet, please observe our delivery window of Noon to 9:30 pm.
Also be sure to check out the nutritional analysis of your food by visiting our website and clicking on Weekly Nutritional Analysis under the Menu tab. (or you can just click the link).
P.S. For you morning risers, HealthSavor will be down at the Gluten Free Cincinnati Walk this Saturday. Here is some more info. Chef Brandon will be there to meet, greet, and geek out on any nutrition or physiological topic you can muster!
Chef Brandon, Kara, and the HealthSavor Team!
Fish Tacos for All – These tacos pack some unique flavor thanks to our cashew/almond based breading with nutritional yeast, smoked paprika and other seasonings. We recommend heating up the fish or tofu sticks briefly in the oven, while softening the tortillas in a skillet for 1 minute per side. Gluten-free tortillas can be a bit fragile, so use caution. The lime really punctuates this one.
Dijon Chicken w/Garlic Sauteed Kale & Roasted Cauliflower – Ready to heat and serve. Cook uncovered for 15 minutes at 375. Thickness of filets will vary. A minimum temperature of 165 degrees should be reached in the chicken.
Thai Green Curry – Made by my right-hand man, Chef Jonas Armstrong. You’ll love this. This dish can be heated in a saucepan or in a microwave, in a safe container, hot. Freezer Friendly
Cincinnati Chili! – I managed to sneak 19 bell peppers, and some other veggies into this one, and it still stayed true to that classic flavor. Heat your spaghetti and chili separately or together, then pour on the cheese. Thanks to Grassroots Bison Ranch, just north of Dayton, for the organic grass fed, high-quality bison. Freezer Friendly
Portobello Mushroom Pizza – Remove lid and bake at 350 for 15-20 minutes.
Quinoa/Black Bean “Tex-Mex” Style Casserole – Bake uncovered for about 10 minutes, until hot throughout and cheese is melted.
Black Bean Soup – – Simply heat and serve in: Microwave – on reheat setting for 4-6 minutes, or Saucepan – On medium-high heat, stirring frequently for 7-8 minutes. Freezer Friendly.
5 servings of Veggies – One Stew – Simply heat and serve in: Microwave – on reheat setting for 4-6 minutes, or Saucepan – On medium-high heat, stirring frequently for 7-8 minutes.
Cranberry-Orange Muffins – No heating necessary. Can be warmed if you prefer. Very freezer friendly.
Strawberry/Vanilla/Chia Oatmeal – Heat in microwave on reheart for 2-4 minutes, depending on the microwave, or heat in a saucepan over medium high heat for 4-5 minutes.
Portobello Mushroom-Brussels Sprout Omelet: Components of omelet will settle. Stir before pouring into a lightly oiled skillet on medium heat. Cook until desired texture is reached.
Quiche: Fully cooked and ready to go. Reheat in the microwave or bake for just 6 minutes at 350
Kids Pizza: Place pizza directly on lower rack and bake at 350 for 8 minutes.
Kids Amish Chicken Tenders: The tricky part about these is that they are fully cooked but the sweet potato fries need to bake at 375 for 25 minutes. So remove the tenders, bake the fries, and place tenders in with the fries during the last 6 minutes of cooking.
Kids Chilean Salmon Nuggets: Remove lid and put salmon nuggets in skillet to re crisp over medium-high heat for 3 minutes and then add broccoli and cauliflower to heat
Apple Cobbler: Remove lid and bake for 10 minutes at 325