What is the Savory Healthy Food?

Savory Healthy Food is a new food truck coming to the streets of Pittsburgh. We will feature “Food for Humans” at fair prices, made with organic and all-natural ingredients.

Our goal is to serve the community and provide a healthy food option at local markets and festivals.

Savory Healthy Food
Savory Healthy Food

We aim to support our community by working with other small businesses and non-profit organizations whenever possible. Come out and experience Savory, handcrafted “Food for Humans”.

Are Savoury foods healthy?

All of our food is made with the freshest and natural ingredients. We aim to provide foods created from scratch, but we’re not cooking in a barrel over an open fire anymore (although we may consider it for special events). Our menu will change based on seasonality and availability.

We prepare our foods to the best of our ability with the most natural ingredients available. We use antibiotic and hormone-free meat, free-range eggs, organic veggies and all-natural tortillas (wheat). We’re not a gluten-free truck, but we will have an option or two for those who cannot eat gluten.

What are examples of savory food options?

We will have a rotating menu. We will always have vegan and vegetarian options, but our staple dishes may change depending on the availability of fresh produce.

Some examples are tortilla soup with avocado cream, salads, beef curries over rice, honey-chipotle chicken sandwiches with ancho chilli sauce, roasted vegetable enchiladas in homemade mole sauce, and homemade coconut creme brulee.

We are open to suggestions, so please let us know what you would like to see on the menu. We will have rotating specials throughout the year, so follow us on Facebook or Instagram to stay up-to-date with our events and daily menu!

Top 10 Best Savory Healthy Food Meals Recipes:

1. Honey-Chipotle Chicken Tacos

These Honey Chipotle Chicken Tacos are so tender and flavorful! The easy recipe is baked in the oven for a healthier option. Serve with your favourite taco toppings, such as cilantro, onions and avocado. This is great for anyone on a gluten-free diet and tastes delicious!


  • 2 tablespoons honey
  • 1 tablespoon chilli powder
  • 1 teaspoon salt
  • 3 boneless, skinless chicken breasts (about 1.5-2 lbs)
  • tortillas for tacos

Directions: Preheat oven to 350 degrees F. In a small bowl, mix the honey, chilli powder and salt until combined. Place the chicken in a baking dish and pour the honey mixture over the top, making sure to cover each breast evenly. Bake for 20-25 minutes, flipping halfway through. Once cooked through, remove from oven and let cool slightly before shredding. Warm-up tortillas if desired (we like ours warmed on the stove). Serve chicken with taco fixings of choice (we use avocado, sour cream and jalapeno) and enjoy!

2. Thai Green Curry Chicken

Thai green curry is one of my favourite dishes to order when we go out for Thai food. It’s slightly sweet, creamy and savoury all at the same time. One time I experimented with it at home and used coconut milk instead of the regular cream-of-coconut, and it turned out perfectly!


  • 2 tablespoons coconut oil
  • 1/2 medium onion, sliced in thin strips
  • 3 large chicken breasts or 6-9 boneless, skinless chicken thighs (about 2 lbs) – cut into 1-inch cubes
  • 1 13.5 oz can full-fat coconut milk
  • 4 kaffir lime leaves – fresh or frozen
  • 1 tablespoon red curry paste
  • 2 tablespoons fish sauce
  • 1/4 cup sweet chilli sauce (I use Heinz)
  • 3-4 tablespoons Thai green curry paste
  • cilantro for garnish – optional

Directions: Melt coconut oil in a large skillet over medium heat. Add onion and saute until tender, about 5 minutes. Add chicken and cook until browned on all sides, occasionally stirring about 8-10 minutes. Stir in 1/4 can of coconut milk and deglaze the pan using a spatula to scrape up bits from the bottom of the pan. Cook for 2 minutes more. Add remaining ingredients except for cilantro and stir well. Turn heat down to low and let simmer covered for 15-20 minutes or until chicken is cooked through.

3. Butternut Squash Curry With Chickpeas

Keep it vegan and make this Butternut Squash Curry! It’s a delicious vegetarian main meal that is dairy-free and gluten-free, too! The recipe has a red curry sauce base with roasted butternut squash, chickpeas, peppers and more. Top with cashews for added crunch. Yum!

Butternut Squash Curry With Chickpeas
Butternut Squash Curry With Chickpeas


  • 1/2 tablespoons coconut oil, melted
  • 1 teaspoon salt
  • 3 cups cubed butternut squash
  • 1 red bell pepper, sliced in strips
  • 1/2 cup chopped onion
  • 1 can full-fat coconut milk
  • 1 tablespoon red curry paste
  • 2 cups cooked chickpeas
  • 1/2 cup roasted cashews
  • cilantro for garnish

Directions: Preheat oven to 350 degrees F. Mix the coconut oil and salt in a small bowl. In a large bowl, combine butternut squash, red bell pepper and onion. Pour coconut oil mixture over the vegetables and toss until well-coated.

On a parchment, paper-lined baking sheet, spread out the butternut mixture in an even layer and bake for 20 minutes. Stir in coconut milk, red curry paste, chickpeas and roasted cashews. Bake for another 20 minutes. Sprinkle with cilantro and serve alongside brown rice or quinoa, if desired.

4. Creamy Sun-Dried Tomato Basil Chicken

This is one of our go-to chicken recipes! It’s so simple to prepare but tastes like you spent hours cooking it. With only 8 ingredients, this light dish will be a family favourite.


  • 3 boneless, skinless chicken breasts (about 1.5-2 lbs) – cut into cubes
  • 1/4 teaspoon pepper
  • 2 tablespoons fresh basil, chopped

Directions: Preheat oven to 400 degrees F. In a large bowl, combine all ingredients and coat evenly. Pour mixture onto a baking sheet and bake for 25-30 minutes or until chicken is cooked through. Serve over pasta, zucchini noodles or on its own!

5. Creamy Chicken and Wild Rice Soup

This deliciously creamy soup is sure to warm you up on a cold winter’s day! It has the flavour of wild rice, but it cooks quickly compared to regular wild rice so that you can have dinner on the table in under an hour with this recipe. The soup is dairy-free and gluten-free too!


  • 1 tablespoon coconut oil
  • 1 small onion, diced – about 1/2 cup
  • 4 garlic cloves, minced
  • 1 cup chopped carrots (about 3 large carrots)
  • 3 cups chicken broth
  • dash of salt and pepper (to taste)

Directions: Melt the coconut oil in a large pot over medium heat. Add onion and garlic and saute for about 5 minutes until softened and fragrant. Add carrots and chicken broth and bring to a boil. Reduce heat to low, cover with a lid and let simmer for 15-20 minutes or soften carrots.

6. Slow Cooker Thai Chicken Curry

I love one-pot meals that are ready when I get home from work! This recipe is modified to be made in a slow cooker or crockpot if you have one. You can also cook this on the stovetop for about 30 minutes or until chicken is cooked through. Serve over rice, cauliflower rice or quinoa if desired.


  • Salt and pepper, to taste
  • 1 teaspoon dried thyme
  • 4-5 boneless, skinless chicken breasts (about 2 lbs) – cubed or use bone-in if preferred
  • 2 bell peppers, any colour, chopped
  • 1 cup full-fat coconut milk (the kind in the can)
  • 1 tablespoon red curry paste
  • 2 teaspoons fish sauce
  • 1 teaspoon brown sugar

Directions: In a large bowl, mix the salt, pepper and thyme. Add chicken to the bowl and coat evenly. In a slow cooker or crockpot, add in all ingredients except for bell peppers and coconut milk. Mix well to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours. One hour before serving, add in bell peppers. Add coconut milk just before serving to avoid curdling the soup. Garnish with fresh cilantro!

7. Coconut Curried Chicken Kebabs with Mango Chutney

Coconut milk makes this curry sauce creamy without adding too much fat, while the finished product has only 7 grams of fat per 1/3 cup. Make these kebabs for an easy weeknight dinner or serve them for a special occasion.


  • 2 tablespoons red curry paste
  • 1/4 cup coconut milk
  • 1 tablespoon fish sauce
  • juice of 1 lime + lime wedges for serving
  • 12-16 bamboo skewers, soaked in water for 1 hour
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 ripe but firm mangos, peeled and coarsely chopped

Directions: Preheat oven to 400 degrees F. Combine all ingredients except chicken and mangoes in a blender or magic bullet until smooth. Pour sauce into a large bowl. Add chicken cubes and stir until evenly coated. Let marinate for at least 30 minutes or up to 24 hours.

Thread chicken onto bamboo skewers, then bake on a parchment-lined baking sheet for 15-20 minutes, flipping halfway through. While the kebabs are cooking, combine mangos in a blender along with 1 tablespoon water. Blend until smooth. Serve chicken over whole wheat couscous with the chutney on the side.

8. Roasted Sausage, Veggies and Quinoa Meal-Prep

This is a great meal prep recipe to make ahead for the week. It can be served hot or cold and with a fresh green salad on the side! To up your protein intake, try subbing in chicken sausage instead of turkey sausage.


  • 1 tablespoon olive oil
  • 6-8 medium sweet potatoes (about 2 lbs),
  • peeled and cut into 1-inch cubes
  • 2 red bell peppers, sliced
  • 1 teaspoon salt
  • 4 cups quinoa or other grain, cooked according to package directions
  • 1 cup pesto sauce (homemade or store-bought)
  • 6 turkey Italian sausage links
  • fresh parsley for garnish (optional)


Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Spread sweet potatoes and bell peppers onto the lined baking sheet in an even layer. Drizzle with olive oil, then sprinkle with salt. Bake for 20 minutes, stirring halfway through cooking time.

In a large bowl, add cooked quinoa and pesto sauce and stir to combine. Add roasted veggies and sausage, then stir until ingredients are evenly distributed. Portion into meal prep containers and refrigerate for up to 4 days (see post for reheating instructions). Garnish with fresh parsley, if desired.

9. Roasted Cajun Chicken Bowls with Brown Rice

This is a clean eating recipe that will have you coming back for seconds! Spicy from the garlic and paprika, it’s just enough to kick you without being too spicy.


  • 1 tablespoon olive oil
  • 4 boneless skinless chicken thighs, fat trimmed
  • 1 cup brown rice, cooked according to package directions
  • 2 cups broccoli florets
  • Juice of 1/2 lemon
  • 1 teaspoon garlic powder or 3 minced cloves of garlic
  • 1/2 teaspoon paprika, plus more for garnishing
  • 1 teaspoon salt

Directions: Preheat oven to 400 degrees F. Toss your chicken in a large bowl with olive oil, garlic powder, minced garlic cloves, paprika, and salt until evenly coated. Spread out on a baking sheet lined with parchment paper.

Bake for 30 minutes, flipping halfway through the cooking time. At the same time, the chicken is in the oven. Steam broccoli until it reaches your desired tenderness (about 5-6 minutes). Combine rice and broccoli in a bowl with lemon juice, then top with roasted chicken. Season with an additional sprinkle of paprika if desired.

10. Baked Chicken Fajitas

These baked fajitas are so easy to put together, especially when you use store-bought fajita seasoning. Like the recipe photo, I like to serve them with brown rice and sauteed kale or spinach on the side for added veggies.


  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken thighs, fat trimmed
  • 2 bell peppers (any colour), sliced
  • 1 medium yellow onion, sliced
  • salt and black pepper to taste
  • 3/4 cup store-bought fajita seasoning or homemade recipe below


Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Add olive oil to chicken and veggies in a large bowl and stir until evenly coated. Season with salt and pepper, then spread onto a baking sheet in an even layer. Sprinkle fajita seasoning over the top, then bake for 20-25 minutes, flipping halfway through the cooking time.

What is the most savory food?

For me, it’s roasted chicken. And that’s exactly what I’m sharing today! This month, Food Network is partnering with bloggers from across the country to share their best meal prep recipes. They asked me to choose one of my favourite dinners and turn it into a dish you can eat for lunch or dinner throughout the week.

This means you won’t have to stress about what you’re going to eat for dinner tonight. And most recipes can be prepped ahead of time, so you can quickly put together a healthy lunch or dinner that will last the week.

The Bottom Line

Conclusion paragraph: Savory healthy food has arrived in a big way. It can be hard to find healthy options that are also flavorful, but these recipes prove it’s possible!

This is the perfect time of year for hearty soups and stews or even some comfort foods like pasta bolognese.

With so many warming dishes on offer, there’s no excuse not to get cooking this winter. If you have any questions about what ingredients will work best or how much time your dish needs to simmer away before serving, just leave us a comment below and we’ll get back to you with an answer as soon as possible!

My name is Shayon Mondal, and I am the proud owner of Foodsvision, a vibrant and delicious food blog. At Foodsvision, we believe in the power of food to bring people together and create memorable experiences. Join us on this culinary journey as we explore diverse flavors, share mouthwatering recipes, and celebrate the joy of cooking. Get ready to tantalize your taste buds and embark on a delightful adventure with Foodsvision! And more info page https://foodsvision.com/about-shayon-mondal/

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