About Jessika Lamarre

Member since 10/14/2014
Occupation: Dietitian
City: Brampton

Dietitian with experience in homecare, diabetes, celiac, Chrons disease and eating disorders. And a foodie that enjoys trying out new ingredients and new recipes!

Favourite food: Sushi
Favourite piece of kitchen equipment: Blender
Favourite cooking shortcut: Having all my fruits and vegetables cleaned and cut in advance
Favourite meal(s) to prepare: shepperds pie, lemon bread, stir fry, fish/seafood
Recipe that you have always wanted to make but have yet to attempt: macarron

Comments by Jessika Lamarre:

  • Truvia® calorie-free sweetener
    Thank you for giving me the opportunity to use Truvia (stevia) sweetener. I have used this product in both regular black coffee, flavoured-latte and plain yogourt. I found that in plain black coffee, the sweetness was much more intense than from regular sugar even when used in very small quantity. I found Truvia worked quite well in flavoured-latte (vanilla) since those drinks are meant to be ++ sweet; it replaced the sugar pump very efficiently. I was ok pleased with the taste in plain yogurt although I would recommend still adding a real source of sugar (maple syrup, honey) in smaller quantities and adding a little bit of truvia to achieve the same sweetness while reducing the energy density of the sweetening agent. Overall I think it's a solid product comparable to sucralose and as for anything, moderation is the key word. I am looking forward for future long-term studies about the benefit/risk of stevia and other sweeteners.
  • Chia seeds
    It was great to get a chance to finally try those popular chia seeds! I have used them a few different ways. I've used them in granola toping some yogourt for breakfast or snack; they mixed in well with the granola and the texture/taste was not significant which was positive in my point of view. I've also added them to a muffin recipe that had nuts in. Since some part of the muffins were crunchy because of the nuts, the chia seeds made no difference in terms of texture or taste. And finally I've used them mixed with breadcrumbs, flax seeds and shaved coconut as breaded and pan fried tilapia. It brought some crunch to eat and the overall nutty taste worked great with the fish. Overall I would say that this product can be incorporated very easily to all kind of savory or sweet dish without changing the texture or the taste to the dish meaning an increase of nutrients density of the dish without any negative side effect! Will use again :)