Sarah Di Lorenzo - Nutritionist

Sarah Di Lorenzo - Nutritionist Resident Nutritionist Sunrise& Weekend Sunrise . New Idea Columnist, The Nightly columnist. Clinic in Sydney. Sarahdilorenzo.com

Best selling author x 10 📕 founder and creator of Protein bars and protein shakes , Podcast .

07/09/2026

Make sure you choose into my segment tomorrow on Sunrise Cooking On 7 all about eating to beat hayfever 🫶🏽

07/09/2026

Could not be more proud of this book. It’s available from all leading bookstores, online, my website, absolutely everywhere as well as as an audiobook.

Here is the link to my last speaking event

https://www.canadabay.nsw.gov.au/event/author-talk-sarah-di-lorenzo

would love you all to come along ❤️

The book statistics I ran off in the video are all from the only source of truth when it comes to books, Nielsen book scan.

Soooooo proud to be the ambassador for the incredible Live We’ll event South Eveleigh Head to southeveleigh.com to get y...
06/09/2026

Soooooo proud to be the ambassador for the incredible Live We’ll event South Eveleigh

Head to southeveleigh.com to get your free ticket 🎫

Fathers Day 🫶🏽My dad ❤️ a psychiatrist, mandolin player/ musician and cricket obsessed but also kind, caring, supportive...
06/09/2026

Fathers Day 🫶🏽

My dad ❤️ a psychiatrist, mandolin player/ musician and cricket obsessed but also kind, caring, supportive, sooooo smart, fun and so dedicated to his family but also his patients. One of a kind. ❤️

Last week it was so much fun marking 300,000 book sales.We were on our way to a beautiful lunch at cafe Sydney with the ...
03/09/2026

Last week it was so much fun marking 300,000 book sales.

We were on our way to a beautiful lunch at cafe Sydney with the amazing team Simon & Schuster AU 🫶🏽

We decided to be iconic with balloons and the amazing Harbour Bridge in the backdrop but we forgot about wind 💨😂😂😂

In such a busy life, it is so important to stop and reflect.

This was such a perfect day surrounded by amazing people and yet I’ve got so much more to come in my journey 🥳🤎🥳

I also have to acknowledge to incredible females in my life that I adore and appreciate so much Lucie McGeoch and Jess Summerland

01/09/2026

Spring is here — and I want you to make the most of it! 🌸 🌸🌸

As a Clinical Nutritionist, I know food should bring us joy, not restriction. That’s exactly why I decided to make my own my 10:10 Protein Bars — I wanted a snack that really hits the spot AND supports your goals.

✔️ 10g protein
✔️ Only 2g sugar
✔️ No artificial sweeteners
✔️ Gluten free
✔️ 9 delicious flavours 🍫🍫🍫

The 10:10 protein bars are PERFECT for when you’re at your desk when a craving hits, or on-the-go when you need something that’ll actually see you through to your next meal.

We can make life a little easier for ourselves with simple swaps and being prepared!

Stock up while you can, right now, enjoy 20% off ALL 10:10 Protein Bars and 10% off all 10:10 Protein Powders.

No minimum spend — the discount applies automatically at checkout.

👉 Shop now via the link in bio 💗🙌

01/09/2026

Just sharing with you guys, what is in the top drawer of my Clinic desk 🌸

31/08/2026

I just thought I would share my take on FROYO 🍦or frozen yoghurt that you get from lots of the stores around with toppings that can include things like chocolate, sweet sauces, cookie dough bites, etc.

Many people think they are a healthy choice when they should be considered desserts .

You can make them at home so easily 🫶🏽 and for around three dollars a serve, not the $15 on average you would pay in the stores.

Here is one of my many recipes to make yours at home 🏠

Sarah’s high-protein 5-minute berry froyo
Serves 4. Around 15g protein and 12g sugar per serve (all from the yoghurt and berries — no added sugar).
Ingredients
500g full-fat Greek yoghurt
400g frozen mixed berries (blueberries, raspberries, strawberries)
1 tablespoon pure maple syrup or 2 teaspoons raw honey (optional)
1 teaspoon vanilla bean paste
Juice of ½ lemon
Pinch of sea salt (brings out the sweetness)

Method
Put the frozen berries straight from the freezer into a high-powered blender or food processor.
Add the Greek yoghurt, vanilla, lemon juice, salt and maple syrup (if using).
Blitz for 30-60 seconds, scraping down the sides once, until it reaches a smooth soft-serve consistency.
Serve immediately for soft-serve texture, or spoon into a container and freeze for 1-2 hours for a firmer scoop. Don’t freeze overnight or it will go rock hard.

29/08/2026

I have avocado every day in some form. If it’s a big avocado, I’ll generally have a third for a smaller avocados. I would have half.

They’re so amazing for our overall health, especially keeping us full.

My other daily essentials include kiwifruit with the skin on, Chia seeds and berries. Of course alongside a healthy balanced diet.

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Sydney, NSW

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