Watch the weight drop off with this speedy weight loss diet

Getting into your skinny jeans isn’t just about shifting fat. It’s about saying goodbye to excess water too. Many of the foods included in this diet, including lots of fish, vegetables and good fats, have been chosen for their cleansing and de-bloating effects, so you’ll look and feel slimmer fast.
THE RULES:
Drink plenty of water: eight glasses a day. And if you’re feeling peckish, add more vegetables as they contain water as well. This will curb your appetite and help tackle water retention.
Eat slowly. Bolting your food can lead to poor digestion, which can cause a bloated tummy.
Exercise! It’ll get your digestion moving to further de-bloat you.
Day 1
Breakfast: Mushroom and cheese omelette, made with 3 eggs (one whole, 2 whites), 6 sliced button mushrooms and 50g grated low-fat cheese.
Snack: 2 sticks celery with 2 tablespoons of low-fat cottage cheese.
Lunch: Chicken Caesar salad, made with 1 shredded chicken breast (skin removed), ½ bag salad leaves and 1 tablespoon reduced-calorie Caesar dressing. Serve with 1 granary roll (no butter).
Snack: 1 apple with 1 Mini Babybel Light.
Dinner: Salmon with broccoli and brown rice. Bake 1 salmon fillet in foil in the oven. Serve with ½ head broccoli, cut into florets, steamed and with half a lemon squeezed over the top, and 1 teacup cooked volume brown rice.
Pudding: 1 diet yoghurt.
Day 2
Breakfast: Porridge, made with 1 sachet instant porridge and skimmed milk, with 2 Brazil nuts, chopped and sprinkled on the top.
Snack: Houmous and carrot sticks, made with one mini pot of reduced calorie houmous and 2 large carrots cut into sticks.
Lunch: Lentil soup, made with ½ supermarket carton (or small takeaway pot) of lentil and bacon soup. Serve with 1 wholemeal roll (no butter).
Snack: 1 orange, four almonds.
Dinner: Steak with sweet potato and peas. Flash fry 1 palm-sized piece of fillet steak. Serve with 1 small baked sweet potato, topped with 1 tablespoon low fat Greek yoghurt and 1 teacup cooked frozen peas.
Pudding: 1 small 30g bar dark chocolate.
Day 3
Breakfast: Toast and grilled tomatoes. Top 2 thin slices of wholemeal toast, with a bunch of grilled baby vine tomatoes.
Snack: 2 oatcakes with 2 slices of smoked turkey and 1 teaspoon Dijon mustard.
Lunch: Vegetable sushi. 1 small pack supermarket sushi (8 -10 pieces max) with 1 cup miso soup.
Snack: 1 mini box raisins and 4 walnut halves.
Dinner: Baked white fish and vegetables. Put 1 fillet of white fish, with 2 sliced courgettes and 1 sliced red pepper in an oven dish. Sprinkle with herbs and 1 tablespoon olive oil and bake.
Pudding: 1 small pack of berries with 2 tablespoons low-fat Greek yoghurt.
Day 4
Breakfast: Shredded Wheat with chocolate and banana. Put 2 shredded wheat in a bowl with 1 small sliced banana and add skimmed milk. Dust with 1 teaspoon drinking chocolate.
Snack: 2 tablespoons reduced fat guacamole with ½ yellow pepper, thinly sliced.
Lunch: Tuna Niçoise salad, made with ½ large can tuna steak in spring water, ½ pack salad leaves, 1 sliced boiled egg, 4 pitted black olives and 1 tablespoon olive oil and lemon juice dressing. Serve with 2 Ryvita crispbreads (no butter).
Snack: 4 dried apricots and 1 tablespoon of pumpkin seeds.
Dinner: Turkey Bolognese. Make the sauce from 1/3 supermarket pack of turkey mince, ½ small onion and ½ jar reduced fat tomato sauce. Serve over 50g cooked wholewheat spaghetti, mixed with 1 courgette cut into ribbons with a vegetable peeler and then blanched in boiling water.
Pudding 1 apple, baked in the oven with cinnamon and 1 teaspoon honey.
Day 5
Breakfast: Egg and bacon muffin. Scramble 2 eggs, grill one slice of lean back bacon. Serve on a toasted wholemeal English muffin.
Snack: 1 diet fruit yoghurt.
Lunch: Mixed bean salad. Mix together ½ can mixed bean salad, rinsed, with 2 chopped tomatoes, ½ sliced yellow pepper, 5cm chunk of cucumber, cubed and ½ red chilli, seeds removed. Add 1 tablespoon each fresh chopped coriander and parsley, juice of half a lime and 1 tablespoon olive oil. Serve on a bed of salad leaves.
Snack: Cut 1 small slice honeydew melon into chunks. Wrap in 3 slices of proscuito with fat cut off.
Dinner: Prawn stir-fry with quinoa. Stir fry 1 small pack supermarket prawns with 1 handful sugar snap peas, 4 sliced baby corns and ½ sliced red pepper, in 1 tablespoon olive oil. Add a dash of soy sauce, ½ fresh chilli, 1 thumbnail grated ginger, and 1 small clove crushed garlic . Serve with 1 teacup cooked volume quinoa and 1 small glass wine.
Pudding: Fruit salad
Day 6
Breakfast: Smoothie made with 2 tablespoons low-fat Greek yoghurt, ½ banana, 1 handful fresh or frozen berries and 2 teaspoons honey.
Snack: ½ wholewheat pitta bread, filled with 1 tablespoons low-fat grated cheese and grilled.
Lunch: Vegetable soup and bread sticks. ½ supermarket carton (or small takeaway pot) vegetable soup with 3 breadsticks for dipping.
Snack: 1 apple, 4 almonds.
Dinner: Thai chicken cakes with pak choi and rice. Put 1 skinless chicken breast, 1 teaspoon Thai curry paste, juice of ¼ lemon, ½ teaspoon fish sauce and 1 bunch fresh coriander in a blender or food processor. Whizz. Form into cakes and fry in non-stick frying pan. Serve with 1 teacup steamed pak choi and 1 teacup cooked volume brown rice.
Pudding: Baked apple with 1 tbsp low fat Greek yogurt
Day 7
Breakfast: Gravadlax on rye, made with 2 slices gravadlax and 2 slices pumpernickel bread.
Snack: 2 oatcakes spread with 2 teaspoons peanut butter.
Lunch: Grilled goats’ cheese salad. Slice 50g goats’ cheese and grill until golden. Serve on salad leaves with 1 tablespoon balsamic vinegar and oil dressing. Serve with 1 granary roll (no butter).
Snack: 1 small bunch of red grapes, 1 Cheestring.
Dinner: Veggie chilli. In a saucepan, cook ½ large can red kidney beans, 1/2 large can chopped tomatoes, 1 teaspoon tomato paste, 1 teaspoon honey, ½ chopped onion and and ½ sliced green pepper until softened. Serve with 1 glass red wine.

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