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:

Food Lab: Oatmeal chocolate chip cookies (butter vs. margarine)

Food Lab: Oatmeal chocolate chip cookies (butter vs. margarine)

Ingredients: 2 cups unbleached all-purpose flour 1 tsp baking soda 1 tsp salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 cup butter (or margarine), softened 1 cup firmly packed light brown sugar 1/2 cup granulated sugar 2 eggs 1 tsp vanilla 2 cups semisweet chocolate chips 1 1/2 cups old-fashioned rolled oats In(…)

Butter versus margarine: Oatmeal chocolate chip cookies

Butter versus margarine: Oatmeal chocolate chip cookies

With my newly acquired tub of Becel Omega-3 Plus margarine and my recipe for oatmeal chocolate chip cookies, I set about that evening to bake two batches of cookies. I made two batches – one made with margarine and one made with butter. Ingredients: 2 cups unbleached all-purpose flour 1 tsp baking soda 1 tsp salt(…)

How it all began…

I’ve always been a bit of a purist when it comes to baking, I have always used butter in recipes and have never thought of using margarine. I figured, when it comes to baking, you might as well go all out and enjoy it. Since I like to bake (but don’t want dozens of cookies left in my kitchen afterwards) I(…)