About Lisa

Member since 10/27/2012
Occupation: Dietitian
City: Toronto, ON
Website: http://www.confessionsofadietitian.com
Twitter: @confessionsRD

I am a dietitian who loves food. I'm originally from Vancouver but now reside in Toronto. I started blogging as a way to document cooking experiments and for professional development. I write about various cooking experiments, the art of eating well and food adventures.

Favourite food: sushi
Favourite piece of kitchen equipment: immersion blender
Favourite cooking shortcut: batch cooking
Favourite meal(s) to prepare: anything that's quick and tastes good
Recipe that you have always wanted to make but have yet to attempt: baked Alaska

Comments by Lisa:

  • T-Fal Actifry machine
    Thanks Kiku. I'm glad that you found the information helpful. I would not recommend it for cooking tempura. The paddle would move it around too much and most of the coating would fall off and it would be a bit messy. However, with some models you can remove the paddle and just use it like a convection oven (but then it becomes the same as just baking things in a regular oven).
  • What is the FODMAP diet?
    Thanks Antonia! Glad you found it helpful.
  • My visit to a chocolate factory – ChocoSol Traders
    Glad to hear it. Yes, they offer tours on a regular basis. Be sure to check out their website for upcoming dates.
  • Panna cotta - full fat or skinny?
    Thanks Julie. I will have to try this!
  • Product review: International Delight Iced Coffee
    When I tried the International Delight Iced Coffee the first thing I thought was "This really doesn't taste like coffee. It isn't strong enough. It tastes more like a 'coffee flavoured' beverage." It also comes in a 1.89L carton which seems like a huge amount. For my caffeine fix, I brew my own coffee in the morning and in the summer, I have an iced coffee as an occasional afternoon treat. The vanilla flavour was my favourite out of the three. The mocha flavour had a bitter flavour associated with it and the caramel macchiato flavour had an overly sweet, artificial tasting butterscotch flavour. Needless to say, I would rather go out and buy a really good iced coffee from a coffee shop rather than settling for a weak 'iced coffee flavoured' beverage in my fridge. Sorry International Delight - I prefer my iced coffee to taste like coffee and am willing to pay more for the real thing.
  • Tiramisu taste off
    Both versions tasted great! But if I had to choose between one or the other I would still go with the original version. I just love the taste of the creamy mascarpone.
  • What is red palm oil?
    I used the red palm oil to make roasted potatoes and baked eggplant. I brushed the red palm oil on the sliced eggplant which left an orange hue on the eggplant and the roasted potatoes ended up with a yellow tinge. The red palm oil has a neutral taste (it doesn't taste like anything) but it's very orange. It looks kinda like chili oil or piri piri. It performed equally well compared to olive oil (which is the oil I usually use to prepare these dishes). However, the higher smoke point and carotenoids aren't enough to convince me to switch given the higher cost. My choices for fat are still butter and vegetable oil. I'll get my carotenoids from carrots and sweet potatoes which I'm okay with being bright orange.

Posts by Lisa:

Closed-oven door prime rib

Closed-oven door prime rib

As a person who enjoys cooking, I have been spending alot of my spare time in my kitchen during COVID-19. During the first month I was so keen and enthusiastic to have this time to test a bunch of recipes that I’ve been wanting to do. The first month was fun, but shortly after that(…)

Storing and freezing produce

Storing and freezing produce

While staying at home as much as possible, I try to limit my grocery shopping to no more than every two weeks. This means that I am now buying more than I usually would at one time which requires a bit of planning in terms of how to use things up before they spoil. One(…)

French apple cake

French apple cake

Spending more time at home has given me a new appreciation of cooking from scratch. I have been making both savoury and sweet things. This week I was trying to find a way to use up the apples that I received in my FoodShare GoodFood Box and decided to try making French apple cake. The(…)

Food deliveries during COVID-19

It has been six weeks since the World Health Organization declared COVID-19 a global pandemic. How the world has changed since then. I realize how many things I took for granted – such as meeting up with friends for coffee or going window shopping. Something as simple as going to the grocery store to grab(…)

Making gnocchi with my new ricer

Making gnocchi with my new ricer

It’s been just over a month since Toronto went on lockdown due to COVID-19 so I’ve been keeping myself busy with projects including a list of recipes that I’ve been wanting to test out. I bought a Joseph Joseph helix potato ricer over a month ago to make gnocchi. I have only made gnocchi once(…)

French Pastry Pop-up – March 12

French Pastry Pop-up – March 12

This week’s French pastry pop up was led by Gabrielle who combined her Brazilian background with a “tropical” theme to showcase the various Latin American influences in her items (e.g. coconut, banana, pineapple, passion fruit, dulce de leche, cinnamon, corn cookies, empanadas and brigadeiros). She also took the extra step with branding as she made(…)

French Pastry Pop-up – Feb. 20

French Pastry Pop-up – Feb. 20

This week’s pop-up was led by a student whose Asian background really showed through in the unique flavours of the pastries (lychee, mango, oolong, milk tea, etc). Thursdays really are my favourite day because before my working day has even begun I get to have a sneak peak at the pastries of the Advanced French(…)

French Pastry Pop-up – Feb. 13

French Pastry Pop-up – Feb. 13

This is my review of the items purchased at the Advanced French Patisserie popup on Thursday, Feb. 13. I have to say that most of the items at this pop-up looked fantastic! There was a lovely variety of colours, textures and flavours. Definitely a great spread. Curry coconut shrimp pithivier: This item looked impressive, was(…)

French Pastry Pop-up – Feb. 6

French Pastry Pop-up – Feb. 6

This week’s pop-up was led by a student whose Middle Eastern background is reflected in certain ingredients and flavour profiles (quince, figs, pistachios, cardamom, cumin and eggplant). These pop-up shops are such a great way of showcasing the skill and quality of the post-graduate Advanced French patisserie students. I always buy more than I intend(…)

Protected: Beyond Meat – Hype or here to stay?

Protected: Beyond Meat – Hype or here to stay?

There is no excerpt because this is a protected post.