Sarah Di Lorenzo shares her food for fussy eaters

We all know a fussy eater.

And Sarah Di Lorenzo joined visited the Sunrise kitchen on Saturday, sharing the perfect solution for those picky eaters.

Sarah gave recipes for breakfast, lunch, and dinner — offering parents plenty of choice.

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The visit to the kitchen comes after Sarah launched her 10:10 protein bars, after two years of research and behind-the-scenes production.

Sarah also has a thriving Facebook community, available to her followers.

See the recipes below:

Peanut butter and chia jam breakfast bars


3 cups of oats

1/4 cup of maple syrup

3/4 cup of peanut butter

1/2 cup of chia jam


Prepare a square cake pan and line with baking paper. Mix throats, maple syrup and peanut butter.

Add 1/2 of this mix to the base of your cake pan.

Add the chia jam as the next layer.

Then add the remaining oat mix over the top.

Press down together as so they set, and then into the fridge for 1 hour.

For the final step, cut into 16 bars.

Sarah’s strawberry chia jam

2 cups of strawberries

2 tablespoons of chia seeds

2 teaspoons of honey

Squeeze of lemon juice


Add the berries to a small saucepan for 3 – 5 minutes, until they have cooked through and are mushy.

Add the chia seeds, honey, and lemon juice.

Stir for another 3 minutes on the stove top. Add to a jar and keep in the fridge.

Pasta and green sauce


300 grams of pasta

30 grams of Parmesan cheese

200 grams of spinach

2 tablespoons of olive oil

4 cloves of garlic

Salt and pepper

Garnish with 1/4 cup of ricotta


Add the pasta to salted boiling water.

While that is cooking, drop your garlic and spinach into the boiling water for a few minutes, then transfer to a blender.

Add a 1/4 cup of pasta water to the blender with the spinach, add the Parmesan cheese, olive oil and blitz.

Drain the pasta, combine the green sauce with the pasta and garnish with ricotta.

Sarah’s chicken schnitzel


500 grams of chicken breast or tenders

3 cups of crushed gluten-free corn flakes

1 egg, lightly beaten

Salt and pepper

1/2 cup of olive oil

Serve with lemon wedges


For the chicken: slice the chicken lengthwise into steaks.

Crush the corn flakes into small pieces.

Place the corn flakes on a plate and the beaten egg on a small plate.

Add the chicken to the egg and then the cornflakes, add salt and pepper.

Pour 1/2 the oil into a fry pan and heat, fry the chicken in batches.

Turn the piece of chicken and be careful not to lose the cornflakes.

If the cornflakes start to burn, then turn down the heat.

Each batch use add more oil.

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