Foodhomeco. – by Samantha Goren RD

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Homesamanthagoren2018-10-12T16:47:58+00:00

FOOD | NUTRITION | LIFESTYLE

Samantha Goren | Registered Dietitian

Samantha Goren, HBSC, RD, is a Registered Dietitian and founder of FoodHome Co.

With over 10 year’s experience as a Dietitian, Samantha relates to what it’s like to balance eating healthy, a healthy lifestyle and real life.

SERVICES

Work with Samantha

Nutrition Counselling

Consulting

Brand Collaborations & Media

LATEST INSTAGRAM POSTS

Food, Home, Family

pure nostalgia 🎡🎢🎟️🍭

pure nostalgia 🎡🎢🎟️🍭

The most amazing sunset I ever did see 🌤️

The most amazing sunset I ever did see 🌤️

Today was a good day ☀️ 🎥credit: Sisi

Today was a good day ☀️

🎥credit: Sisi

HAPPY 11th BIRTHDAY to the sweetest most amazing h

HAPPY 11th BIRTHDAY to the sweetest most amazing human I know!! We love you so much baby!! Hope all your dreams come true! ❤️❤️❤️

Visitors day! Oh what a day! 🫠 📷: professio

Visitors day! Oh what a day! 🫠

📷: professional photog @andrew_j_carlin snapping

Cinnamon Vanilla Granola 🔗 in profile Feel fre

Summer 2023 has officially begun 😎 After a ter

Summer 2023 has officially begun 😎

After a terrible few years of that awful pandemic, I am so grateful and happy to see these kids smiling!

C H A L L A H Ok, I’ve never posted my recipe b

C H A L L A H

Ok, I’ve never posted my recipe because I have been trying to perfect it for 2 years and I’m still working on it. There are so many variations, but they are all more or less the same. What makes a good challah is lots of love and an ability to know when there’s enough flour/not too much. That just takes practise. I will be continuing to test and modify my recipe, but for now this one is pretty 👌. Enjoy!

Sammy’s Challah Recipe

1 package quick rise yeast
1 cup room temp water
1/4 cup oil
1/4 cup honey
3 eggs
4 cups flour (plus more as needed)
2 tsp sea salt

Topping:
1 egg + 1 Tbsp water for egg wash
Chose any - flakey salt, sesame seed, poppy seed, fresh or dried rosemary, cinnamon sugar.

Mix dry ingredients in large mixing bowl.
In a separate bowl, mix oil, honey, water, then whisk in eggs.

Add wet mixture to dry mixture, about 1/5th at a time, mixing well after each pour with a wooden spoon. Alternatively, you can do this step and the next with a stand mixer, but I prefer doing by hand.

Once all wet is incorporated, continue to add more flour as needed, a little bit at a time (don’t do too much or you can’t go back), until the dough doesn’t stick to bowl but is still soft and tacky.

If all flour incorporated and dough not sticking to bowl, pour out onto floured surface. Knead for 10 minutes until a smooth surface is formed on top of dough ball.

Oil a bowl, place dough in bowl and rotate to ensure dough lightly covered in oil. Cover with plastic wrap and a dish towel. In a warm, non-drafty spot, let sit for 1 hour or until doubled in size.

Remove cover and punch down to let air out.

Divide into 3 and roll into ropes, then braid. Alternatively, for 2 smaller challahs, divide in half, then divide each half into 3 and braid each.

Cover braided challah(s) with oiled plastic wrap, then a dish towel and let sit for 1 hour or until doubled in size.

Preheat oven to 400 F. Brush challah with egg wash, sprinkle with flakey sea salt and topping of choice (sesame seed, poppy seed, rosemary, chives). Bake on middle rack for 25-35 minutes, or until thermometer reads 190 C.

Shabbat Shalom 🕊️

Great summery salad for the cottage, bbq’s, you

Great summery salad for the cottage, bbq’s, you name it. Also just a great meal prep to have on hand for the week. It’s so fresh, hearty and satisfying.

Chickpea Salad with Lemon Dressing

Ingredients:
- 1 can chickpeas, rinsed and drained
- 2 avocados, cut into 1 inch cubes
- 1 Cucumber, diced
- 1 pint multicoloured cherry tomatoes, sliced in half

Dressing:
- 1/4 cup olive oil
- Juice of 1/2 lemon
- 1 Tbsp apple cider vinegar
- 1 small clove garlic, minced
- 2 Tbsp parsley, chopped finely
- 1/2 tsp cumin
- Salt + pepper to taste

Instructions:
1. Assemble all salad ingredients
2. Top with dressing and gently mix to combine
3. Note: can be made up to 1 day in advance.

Sorry for the crap photo from 2020, but this is a

Sorry for the crap photo from 2020, but this is a salad I came up with during the Pandy and it’s a good one!
It’s sweet, salty, spicy and I know you’ll love it! Last night we had with my homemade Mac & Cheese - great combo. Shout out to Carol for doing all the work - I got to just enjoy after walking in the door from work starving!

Side note: the spiced nut recipe is an awesome snack recipe on its own. Perfect to serve during happy hour with drinks!

Enjoy!

Summer Spiced Nut Salad with Maple Dressing

1 package mixed greens
1 avocado, diced or sliced
1/2 C sliced strawberries (or peaches, depending what’s in season)
1 small package goat cheese, crumbled

Dressing:
1/2 cup olive or avocado oil
1/4 cup total of apple cider vinegar and rice vinegar (combined)
2 Tbsp maple syrup
Salt & pepper
-Mix ingredient in jar and shake

Spiced nuts:
1/2 cup roasted nuts (can use any nut or mixture of nuts - I like pecan, walnut & pumpkin seeds)
3-4 Tbsp white sugar
Pinch of cinnamon
Pinch of cayenne
Pinch of sea salt (unless using salted nuts)

Melt sugar in pan over medium heat. When liquified, add nuts, sprinkle with cinnamon, cayenne, salt and mix. Remove from heat and place on parchment until cooled. Chop into pieces if using on salad or break up with hands if eating as a snack on its own.

S T R A W B E R R Y B L E N D E R F R O - Y O 🍓

All you need us 3 ingredients and a high power blender (Vitamix or similar quality).

Ingredients:
- 4 cups frozen strawberries (600 g, I prefer sliced)
- 3 tablespoons honey
- 3/4 - 1 cup Greek vanilla yogurt (I like to use @libertecanada 5% vanilla bean)

Instructions:
1. Put all ingredients into the blender. Blend until smooth consistency. You will need to periodically mix with spatula (or use tamper if you have). If it doesn't look thick enough, you can add more frozen strawberries. If it’s too think, you can add more yogurt.
2. Pour mixture into a metal loaf pan, cover with Saran Wrap and let freeze for 1 hour.
3. Scoop like ice cream and serve!

Enjoy!

Homemade Ranch Dressing Perfect for my chopped sa

Homemade Ranch Dressing

Perfect for my chopped salad (see in recent post), veggies & dip, wedge potatoes, homemade fries or just about anything.

Ingredients:

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk or regular milk
2 Tbsp chives
1/2 teaspoon parsley
1/4 teaspoon onion powder or dried onion flakes
1/2 teaspoon garlic powder
1/4 teaspoon fine sea salt
1/4 teaspoon finely cracked pepper
1-2 tsp freshly squeezed lemon juice

Instructions:

Whisk mayonnaise, sour cream and milk. Add remainder of ingredients, then lemon at end to taste.

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