If you’ve gained a few pounds, here’s the perfect plan to get you back to feeling your best
Now is a great time to tackle the extra weight you gained during colder months. ‘Over winter the body needs to store more energy,’ says nutritionist Juliette Bryant*. ‘But come spring, we need to get rid of any excess fat we’ve held on to.’
Following Juliette’s seven-a-day spring shape-up plan, you’ll be eating light, healthy foods to reset your system in preparation for the warmer weather. ‘You’ll lose weight – at least 7lb in seven days – boost energy levels and feel mentally more alert,’ says Juliette. This plan will also encourage you to eat in a healthier way, as opposed to constantly dieting. ‘When you feed your body the right foods, your system falls back into balance and weight naturally comes off,’ she adds.
SHAPE-UP RULES
Follow these helpful tips to ensure success…
1 PLAN AHEAD
Choose a week that isn’t too busy and have all the ingredients you need for each day. This will make it easier to stick to the plan.
2 EASE IN GENTLY
Have a two-day period reducing caffeine, alcohol, meat, refined sugars and dairy foods, to allow your body to adapt gradually. Preparation is really important, otherwise this eating plan can be a shock to the system.
3 SET TIME ASIDE
Make time to relax. Get enough sleep, meditate, go for walks and avoid anything that will stress you out, including 24/7 technology. Have a set time to answer texts, phone calls and emails.
4 INCREASE YOUR WATER INTAKE
Drink plenty of water every day – at least 2ltr. This is vital for cellular function and to help you get rid of toxins.
5 THINGS TO AVOID…
Meat, dairy, white refined carbohydrates, processed foods, sugar, alcohol, fizzy drinks, tea and coffee.
6 EMBRACE EXERCISE
Do at least 20 minutes of exercise a day. It doesn’t have to be anything too strenuous. Walking works well.
Day 1
BREAKFAST
Green alkalising smoothie: Blend 15cm-piece cucumber, handful of kale, 5 stems mint, 3 stems parsley, 2.5cm-piece fresh ginger, 1 avocado, 230ml coconut water, juice of 1 lime and 1tbsp hemp seeds.
LUNCH
Broccoli and avocado soup: Blend 160g broccoli florets, ½ avocado, ¼ diced red onion, 1 celery stalk, 2.5cm-piece fresh ginger, a pinch of sea salt and 1 garlic clove with hot (not boiling) water.
Serve immediately.
DINNER
Butternut squash salad: Mix ½ grated butternut squash, 2 spring onions, 1 red pepper, 1 handful of sun-dried tomatoes and 1 handful of basil, all chopped.
Add dressing made with 2tbsp olive
