Latest news with #SarahDiLorenzo
7NEWS
2 days ago
- Lifestyle
- 7NEWS
Satisfy your sweet tooth with these delicious and nutritious winter desserts
She's a trusted name in health and nutrition. And today, Sarah Di Lorenzo is sharing healthy winter desserts that will satisfy your sweet tooth. Sarah will show three classic recipes today: Banoffee pie; Mini apple crumbled baked in whole apples; Brownie in a cup. They're all easy and delicious and low in sugar while also high in protein to keep you full. Recipe below: Baked Apple Crumbles 6 medium sized apples ½ cup rolled oats 2 tablespoons almond flour ¼ cup chopped pecans ½ cup maple syrup 1 teaspoon cinnamon 1 teaspoon ground ginger ¼ teaspoon allspice Pinch of slat 4 tablespoons butter, melted Serve with Greek yoghurt and maple syrup Instructions Preheat the oven to 200 degrees c. Remove the core of each apple with a knife cut a bowl shape inside each apple about two thirds of the way down. In a medium bowl, stir together the rolled oats, flour, pecans, maple syrup, cinnamon, ginger, allspice, salt, and melted butter. Spoon the filling into the apples. Put the apples in a baking dish. Boil some water. Cover the bottom of the dish with the boiling water, around 1/2 cm high. Bake for 25 minutes, then cover with foil (as not to burn). Then bake for a further 10 minutes Drizzle each apple with maple syrup and serve with greek yoghurt. Optional - My dessert twist on greek yoghurt is to add a dash of vanilla extract and a dash of maple syrup for extra deliciousness. Cute brownie in a mug for one Serves 1 ¼ cup oat flour 3 tablespoons almond milk 2 tablespoons cocoa powder 1 tablespoon almond butter ½ teaspoon vanilla extract ½ teaspoon stevia pinch of salt pinch of baking powder Method Preheat the oven to 180 degrees Add all the ingredients to a mug and mix well. This needs to bake in the oven for about 12 minutes, but you can do this in the microwave for 60 seconds. Depending on your microwave, you may need to cook further, so try an extra 20 seconds if it's not cooked enough. Sarah's Twist on Banoffee Pie Ingredients For the base 300g oat flour ( this is 3 cups of rolled oats blitzed) 25g coconut sugar Pinch of salt 140g butter For the banana layer 3 bananas sliced For the date caramel 300g Medjool dates (this is around 15 dates) 2 tbsp peanut butter Pinch tsp salt 100ml milk of choice For the topping 2 cups of Greek yoghurt 1 teaspoon of vanilla extract 2 teaspoons of maple syrup Optional topping Dark chocolate shavings Instructions Preheat oven to 180 degrees. Remove the seeds from the dates and then place them in hot water for 30 minutes. Remove and set aside. In a bowl combine the oat flour, coconut sugar and salt in a large bowl. Rub the butter into the flour and roll into a dough like texture. Press the dough into a 23cm loose base tart tin and make sure you go up the sides as well. Prick the base a few times with a fork and bake for 20 minutes. Leave to cool - this is an important step. Add the peanut butter, milk, salt and dates to a food processor and blend well. Combine the Greek yoghurt with the maple syrup and vanilla in a bowl. Once the base is completely cooled add the date mix, next the sliced banana and over the top the Greek yoghurt. Dark chocolate shavings are the perfect garnish.
7NEWS
04-08-2025
- Health
- 7NEWS
Sarah Di Lorenzo shares her favourite culinary power couples to double the goodness in your daily diet
Sarah Di Lorenzo shares her favourite culinary power couples to double the goodness in your daily diet. TURMERIC AND BLACK PEPPER Sarah says this is a perfect pair because the black pepper can help the absorption of the black pepper and both are great ingredients to help reduce inflammation. Turmeric and black pepper latter. Turmeric and black pepper chicken FRUIT AND NUTS Sarah says this is a good pairing because it's her favourite snack that will help keep you fuller for longer because the fruit has fibre and the nuts have protein Banana and nut butter (cut in 1/2 with nuts sprinkled over the top). Apple and cashews. Pear and almond butter. Walnuts and blueberries. CITRUS AND SPINACH Sarah says this is a good pair because the Vitamin C in the citrus can help the absorption of the iron in the spinach and together it's two very nutrient dense and vitamin packed combos. Spinach and citrus salad with orange juice dressing. Turmeric Latte 1/4 cup of water 3/4 cup of milk of choice 1 teaspoon of honey 1 teaspoon of turmeric Cracked pepper Method Add to a saucepan, bring to the boil then simmer for around 5 minutes and then enjoy! Turmeric and Black pepper Chicken Ingredients 1 tablespoon of olive oil 1/2 chopped brown onion 4 cloves of garlic minced 5 cm of fresh ginger grated 2 level teaspoons of turmeric 1 teaspoon of ground coriander 1 can of coconut milk 1 tablespoon of tamari Sea salt and black pepper Juice of 1 lime 750 grams of skinless chicken thighs Serve with fresh coriander Rice 2 teaspoons of extra virgin olive oil 3 cloves of minced garlic 1 cup of basmati rice Fresh cracked pepper Sea salt 1 3/4 cup of water Method Heat the oil in a casserole dish, add the onion and cook until translucent, add the garlic, ginger, turmeric and coriander. Cook for a few more minutes. Next add the tamari and coconut milk, bring to a boil and then add the chicken. Put the lid on the pot and simmer for around 20 minutes, just until your chicken is cooked through. Add the lime juice at then end. Rice Add the garlic, pepper, salt and oil to a saucepan on a low heat for a minute. Add the rice, coat with the oil and then add the water. Bring to the boil and then reduce to a simmer for around 20 minutes or until cooked through. Serve with the chicken and garnish with coriander. Spinach and orange salad Ingredients Salad 6 cups of baby spinach leaves 2 oranges, sliced 1/2 red onion chopped Sea salt and cracked black pepper 1 tablespoon of fresh rosemary 125 grams of danish feta cubed Garnish - roasted walnuts Dressing Juice and zest of 1 orange 1/4 cup of apple cider vinegar 1/4 cup of olive oil 2 teaspoons of Dijon 1 teaspoon of freshly chopped rosemary 1 tablespoon of finely chopped red onion Method Add all the salad dressing ingredients to a bowl and shake well. Assemble the salad ingredients in a bowl, add the dressing, garnish and enjoy.
7NEWS
02-07-2025
- Health
- 7NEWS
Sarah Di Lorenzo shares her delicious winter soups to warm you up from the inside
Sarah Di Lorenzo is a trusted name in nutrition. And on Tuesday, she showcased a number of winter soups. Today, Sarah will be showcased three soups: Lasagne soup – this is a viral trend at the moment, it's basically all the elements of lasagne in a hearty meat soup with pasta in it (Sarah will use rice & corn pasta as a health substitute). Greek meatball soup. Mediterranean fish soup. Recipe below: LASAGNA SOUP WITH A TWIST Serves 6 750 grams of beef mince 1 onion, diced 6 cloves of garlic, minced 2 teaspoons of dried thyme 2 teaspoons of dried basil Pepper and salt 1 litre of beef stock 750 grams of pasta sauce 1 cup of mozzarella cheese 225 grams of wholemeal lasagne sheets uncooked and broken (or corn and rice lasagne sheets) 1/2 cup of shaved parmesan cheese Method Cook the beef in a casserole dish, once browned add the garlic, herbs, salt, pepper, onion and cook for another couple of minutes. Add the pasta sauce and cook for another 5 minutes. Next add the beef stock. Stir in the lasagna pasta sheets and cook until al-dente which is around 15 minutes more. Serve with a mix of mozzarella and parmesan. Serves 6–8 Ingredients Method Broth 8 cups water3 tablespoons extra-virgin olive oil 1⁄2 teaspoon sea salt Meatballs 500 grams beef mince1 cup uncooked brown rice1 large onion, grated1 egg1⁄2 cup chopped fresh flat-leaf parsley 1⁄2 cup chopped fresh mintsalt and pepper1⁄4 cup olive oil Avgolemono 2 eggs2 large lemons, juiced freshly squeezed lemon juice, cracked pepper and sourdough, to serve 1. For the broth, put all the ingredients in a large soup pot and bring to the boil. Reduce the heat and simmer for about 15 minutes. 2. For the meatballs, combine all the ingredients and mix together well. Roll spoonfuls of mixture about the size of an apricot intolittle meatballs in the palm of your hand. Be sure to roll them tight so they don't break apart during cooking. You should get about 40 from the mixture. 3. Transfer the meatballs to the simmering broth and cook for about 30 minutes. 4. Meanwhile, make the avgolemono. Separate the eggs, placing the whites in a mixing bowl and the yolks in another bowl. Whisk the whites until fluffy. Then add the yolks and lemon juice, whisking until incorporated. 5. When the meatballs are cooked, take some broth from the meatballs and slowly whisk into your egg mixture, and repeat one more time. Add this mixture back into the soup and stir through, it will look foamy. Turn off the heat and let the soup sit for about 15 minutes until it reaches a thick consistency. MEDITERRANEAN FISH SOUP Serves 6 As a young girl, I remember eating my first lobster tail and thinking it was the best thing ever. There's also something sensational about a good fish soup. Fish has many health benefits – it's a great source of protein, good fats, zinc, iodine and iron. Try to have three serves of fish a week to reap all those wonderful health benefits. Ingredients 1 teaspoon ground cumin 1 teaspoon chilli flakes 2 teaspoons ground coriander 1 teaspoon ground turmeric 1 teaspoon sweet paprika salt and pepper 750 grams white fish fillets, cut into mouth-sized pieces 3 tablespoons extra-virgin olive oil 1 red onion 1 capsicum 2 celery stalks 5 cloves garlic, crushed 1 x 400-gram can crushed tomatoes 1 litre chicken stock ¼ cup apple cider vinegar juice of 1 lemon 2 spring onions, chopped 1 cup chopped fresh coriander 1 cup chopped fresh parsley Method Put all the spices in a bowl. Season the fish with salt and pepper then coat in the spice mixture. Heat the olive oil in a soup pot and add the onions, capsicum, celery and garlic. Cook for 5 minutes before adding any remaining spice mixture. Add the tomatoes, chicken stock and vinegar to the pot and cook for 20 minutes on a simmer. Add the fish at the 15-minute mark and cook for the last 5 minutes. When ready to serve, stir in the lemon juice, spring onions and fresh herbs.
7NEWS
30-06-2025
- Health
- 7NEWS
How to beat the hunger pains that sneak up on you late at night and stop overeating in the evening
Sarah DiLorenzo is taking about overeating at night and what you can do about it. Sarah says there are a lot of reasons you can get hungry at night but some of the most common are, not eating enough during the day, your everyday eating habits and cravings and hormonal changes. Some ideas of snacks are: Greek yoghurt with cinnamon (supports blood sugar control, protein, probiotics); Pear and almond butter (sweetness and fibre, almonds help with sleep); Ricotta or cottage cheese with berries (slow digesting casein protein plus low sugar and calcium); Protein hot chocolate - cocoa and protein powder (warm comforting and can help with sweet cravings); Turkey roll up (lettuce and turkey) helps with cravings, supports sleep. Sarah will also talk about her other tips and tricks for avoiding overeating at night: Brush teeth early; don't skip dinner; stay well hydrated; keep snacks portioned; be mindful.
7NEWS
23-06-2025
- Health
- 7NEWS
Cosy comfort food without the carbs, you'll love Sarah di Lorenzo's perfect winter weight loss foods
Sarah Di Lorenzo is a trusted name in nutrition. Today, she is talking about winter weight loss foods. They are classic comfort foods without the carbs. Di Lorenzo will make: Cheesy cauliflower bake (Sarah's version of mac & cheese); Veggie lasagne; Turmeric chicken soup (similar to a laksa with coconut milk). Recipe below: Cosy comfy cauliflower 'Mac n cheese' Ingredients Serves 4 1 cup of shredded tasty cheese 1/4 cup freshly grated parmesan 1/4 cup of milk 1/4 cup of Greek yoghurt 1 head of cauliflower, chopped into florets 2 tablespoons of olive oil Salt Pepper 1 tablespoon of butter Garnish -fresh chives Method Preheat the oven to 220 degrees and line a baking tray with baking paper. Toss the cauliflower in the oil with salt and pepper. Add to the baking tray and bake for around 15 minutes or until the look golden brown. Add the yoghurt, cheese, butter and milk to a small saucepan. Cook for a couple of minutes and keep stirring, just until all blended. Add the cauliflower to a bowl, pour the sauce over the top until it is evenly coated. Then put into a baking dish, add the parmesan cheese over the top and bake for another 5 minutes Serve with some freshly chopped chives as a garnish option. DINNER Turmeric chicken Ingredients - 1 stalk of lemon grass 2 cm piece of ginger chopped 1/2 small chilli deseeded and chopped 1 spring onion chopped 1 clove of garlic Zest of 1 lime and cut into wedges 2 teaspoons of extra virgin olive oil 100 ml coconut milk 1 teaspoon of turmeric 2/3 cup of vegetables stock 1 tablespoon of fish sauce 1 teaspoon of maple syrup 40 grams of green beans 100 gram chicken breast cut into thin strips 5 chopped cherry tomatoes Method - Blitz the lemongrass, ginger, chilli, spring onion, garlic, oil and zest to make a paste Add the coconut milk to a sauce bap and bring to a high heat then simmer, add the made base and turmeric, add the stock, fish sauce, maple and 60 ml water and simmer for 5 - 7 minutes. Add beans and chicken and cook for a few minutes until the chicken is cooked through. Add the tomatoes in the last minute. Serve with wedges, a leafy green salad, lime wedges or you could serve with rice, a cauliflower rice or noodles of choice. Sarah's Super Healthy Lasagna Meat Sauce 2 tbsp of olive oil 1 onion finely chopped 1 carrot shredded 2 cloves of garlic 750 grams of beef mince 5 tablespoons of tomato paste 1 teaspoon of dried basil 2 x 425 g canned tomatoes 500 ml chicken stock Salt and pepper White Sauce 1 head of cauliflower 1 litre of vegetable stock 50 grams butter 1/ 2 chopped white onion Salt and pepper 1 - 2 tablespoons of milk Layers 4 zucchini sliced lengthways about 2 -3 mm in thickness. 5 Cabbage leaves Extra - 1 cup of grated cheese to for between each layer and the topping. Directions Cook the meat sauce in a fry pan and set aside. In a saucepan put the head of cauliflower and the 1 L of vegetable stock. Cook until the cauliflower is very soft. In fry pan add the onion, butter and garlic and cook until transparent. Add the cooked cauliflower, garlic and onion to a blender, add salt, pepper and milk until it looks like a thick sauce. Next start the assemble your lasagna, first layer the meat sauce, then the zucchini, then the white sauce, a sprinkle of cheese and repeat. The next layer use the cabbage for your 'pasta sheet' layer and so on. Save about 1/2 the cup of cheese for the end for the topping. Bake for 30 minutes on 180 Degrees. Delish ! Notes - you may need more cabbage or zucchini to layer depending on the size of your dish. Great for all my weight loss patients as well!
