Lillian Barros is a Canadian brought up in the Algarve by the sea and nature. She upped sticks and came to Lisbon in pursuit of a dream – to be a nutritionist. Since then, she has settled in the capital where she graduated, built her family of alfacinhas (i.e., true Lisboners), and grew up as a professional.
She is a nutritionist, mother of a little girl and a little boy, and owner of a gluttonous Labrador that is constantly on a diet. Passionate about her job, in her digital platforms and books she has written, she shares deliciously healthy tips and recipes that inspire her patients every day.
She first graduated in Nutrition and Food Engineering from the Instituto Superior de Ciências da Saúde Egas Moniz and later in Nutrition Sciences from that same institution. She complemented her education with a scholarship in the UK, where she attended Oxford Brookes University’s undergraduate degree in Food Science and Nutrition.
She is currently assisting hundreds of people in her practices, but also all over the world through her pioneering project of remote nutritional support provided on the online platform Nutricionistas Online, the first such tool developed in Portugal.
Author of the Santa Melancia blog, which was initially created to support all those who attended her appointments or who were simply interested in the topic of Nutrition and Healthy Eating.
This blog now has thousands of daily views.
In 2014, she published her first book, titled Sumos e Águas Detox, which sold more than 40,000 copies, followed by Sopas, Saladas e Chás Detox in 2015. More recently, in 2019, she also published A Comida que Vai Mudar a Sua Vida, a guide to functional nutrition recipes and principles.
She has always shown an undeniable passion for the career she has pursued thanks to the excellent results achieved in improving the quality of life of her patients as regards self-esteem, and mental and physical health.
We all love cooking here at home; as a couple we are unbeatable and I must confess that my husband is the family’s gourmet chef. With my dietary tips, we have found the perfect combination of taste and nutritional balance.
Codfish is one of the most popular options due to its versatility, flavour and convenience. It is an ingredient that is never lacking in our freezer. With two small children and a demanding professional life, it’s good to know that we can count on a ready-to-cook codfish loin that, on top of everything, is an excellent source of a high biological value protein, with a low-fat content and a low-calorie count. It is perfect for starters, cold salads, ceviches, casseroles and stews. Everything with a family twist, obviously.