Get on the post-holiday diet – shift a stone in 1 month!

Got a bit of excess baggage on board? Our plan can help you shift up to 1st and get slimmer in one month…

Ifyou’re feeling a little sluggish and bloated since returning from your summer getaway, then you’re not alone.

Research shows that a whopping 80 per cent of us ditch good eating habits when we jet off for a bit of sun, sea and sand, while some of us gain as much as 8lb on a fortnight break.

Having that second helping of ice-cream or one more cocktail is fun. You’re on holiday, right? But overindulging inevitably leaves us feeling bloated and as if we’ve put on the pounds.

So, we’ve devised a plan especially for postholiday bodies. It’s full of foods to help flush out toxins, water retention and boost fat-burning.

HOW IT WORKS

Simply follow our plan, opposite, which includes breakfast, lunch, dinner and two snacks a day.

Aim to drink at least two litres of fluid daily, including tea and coffee (adding milk from your daily allowance of 300ml semi-skimmed milk), low-calorie squash and water. Sorry – no booze or fizzy drinks are allowed while you’re following this plan.

Boost your fat-burning and de-bloating abilities by exercising regularly.

Please see your GP before starting a new weight-loss plan. Follow it for a month, but no longer. Weight loss achieved may vary.

DAY ONE MONDAY

Breakfast 40g porridge oats with 200ml semi-skimmed milk (add extra from your milk allowance if needed). 1 apple. Lunch Mix ½ cup edamame beans, celery, tomatoes, watercress, cucumber, with 1tbsp apple cider vinegar. 2 Ryvitas with low-fat spread. Dinner Veggie soup with 50g lentils. 1 slice wholemeal bread. 1 orange.

DAY THREE

Breakfast 2 slices wholemeal toast with peanut butter. Lunch Chicken salad: 1 grilled chicken breast, served with a mixed salad of tomatoes, cucumber, watercress, celery and ½ avocado, mixed with 1tbsp apple cider vinegar. 1 small wholemeal roll. Dinner 2 Quorn sausages, grilled, with roast butternut squash and steamed broccoli.

DAY FIVE

Breakfast Fruit smoothie: 1 banana, 1 orange, watermelon chunks and ½tsp flax seeds. Lunch 1 medium jacket potato topped with ⅓ can of low-sugar and salt baked beans, served with leafy salad. Dinner Tuna Niçoise salad: mix 1 small can of tuna with 1 boiled egg, tomatoes, cucumber and watercress, all sliced. 2 low-fat crackers.

DAY SEVEN DAY TWO

Breakfast Bowl of chopped watermelon, topped with 1 small pot of low-fat yoghurt and ½tsp flax seeds. Glass of orange juice. Lunch Cheese wrap: Fill a medium tortilla with 50g half-fat cheese, tomatoes, cucumber, onion and watercress. 1 apple. Dinner 150g cod fillet (baked in foil) served with 4 new potatoes, cauliflower and asparagus. 1 satsuma.

DAY FOUR

Breakfast 40g Bran Flakes with 200ml semi-skimmed milk (add extra milk from allowance if preferred). 1 orange. Lunch Heat up a big bowl of lentil soup and serve it with 1 wholemeal roll. Dinner Greek pasta salad: Mix together 1 cup cooked wholemeal pasta with 50g chopped feta cheese, watercress, celery, tomatoes, pepper and cucumber.

DAY SIX

Breakfast 2 Weetabix with 200ml semi-skimmed milk. 1 banana. Lunch 1 chicken breast, torn into a salad of watercress, tomatoes, celery, cucumber, ½tsp flax seeds and 1tbsp apple cider vinegar. 1 low-fat cracker. Dinner 1 piece of cod (roasted in foil) served with 4 new potatoes and asparagus. Breakfast Blitz 1 banana, ½tsp flax seeds, 1 apple and water, all blended to preferred consistency. 1 oatcake. Lunch Lentil soup thickened with ⅓ can of mixed beans and served with 1 Ryvita. . Dinner Turkey stir-fry: Fry 1 turkey breast with bean sprouts and vegetables of your choice in low-cal spray oil. Serve with a handful of wholewheat noodles.