645 Views |  Like

7 days to look great naked

Eat smarter to feel more confident in your skin

We all want to feel good, regardless of whether we’ve got our clothes on or off, and if you set aside just seven days for our look-great-naked diet, you can begin a body transformation that will leave you feeling proud of your figure.

The secret to a better body lies in fuelling it with foods that nourish you from the inside out. We’re talking no-nonsense, clean-eating ingredients that can help you to battle against the extra pounds, effectively clear up digestive issues, banish any belly bloating and leave your skin cellulite-free and glowing – so you can strut your stuff with confidence.

Quick-fix rules

Our seven-day diet involves three main meals and two snacks daily. We’ve cut out all processed and sugary foods in favour of whole foods, which are great for your insides. In order to supercharge results, there are a few simple tricks to keep in mind. You should swap caffeine (it’s dehydrating and messes with blood sugar) for herbal brews like metabolism-boosting green tea and digestion-friendly peppermint tea. At meals, try to eat slowly and mindfully to combat bloating, and check your posture as sitting slouched will affect digestion. Fill up on H2O in between meals, as water is a miracle beverage to hydrate your cells for bump-free skin. It also flushes away toxins for a flatter tum and nukes food cravings.

DAY 1

UPON WAKING

Cup of hot water with the juice of ½ lemon.

BREAKFAST

Strawberry yoghurt

Purée 5 strawberries until smooth. Stir into a small pot of Greek yoghurt and top with 1tbsp sunflower seeds.

LUNCH

Pumpkin risotto

Roast 100g cubed pumpkin. Meanwhile cook 50g pearl barley. Blitz ¾ pumpkin in a blender with the juice of ½ lemon and ½ cup of water to achieve a smooth runny consistency and then mix into the pearl barley with the remaining pumpkin. Serve with 50g rocket.

DINNER

Seabass withroasted veggies

Grill 1 seabass fillet and serve with 50g butternut squash, ½ sliced yellow pepper and 1 sliced courgette, all roasted.
Serve together with 50g steamed kale.

DAY 2

UPON WAKING

Cup of hot water with the juice of ½ lemon.

BREAKFAST

Toast with nut butter and banana

2 slices of wholemeal toast with 1tbsp almond butter. Top with 1 small banana, sliced.

LUNCH

Feta-filled baked
sweet potato

Bake 1 sweet potato. Cut in half and scoop out the flesh, saving the skins. Mix the sweet potato flesh with 50g feta cheese, 3 sliced cherry tomatoes and 30g grated cucumber. Spoon back into the sweet potato skins and serve with 100g rocket.

DINNER

Soy-style prawns and salad

Sauté 100g prawns with 1 chopped onion, 1 crushed garlic clove, 100g cabbage, 1 red pepper and ½ sweet potato cut into cubes.
Dress with 1tbsp soy sauce, the juice of ½ lime, 1 deseeded chilli and 1tbsp chopped coriander. Serve with a green salad.

DAY 3

UPON WAKING

Cup of hot water with the juice of ½ lemon.

BREAKFAST

Smoked salmon crispbreads

Top 2 wholegrain crispbreads with 2 slices of smoked salmon, 4 cucumber slices and 2 cherry tomatoes, sliced. Serve with 50g steamed spinach.

LUNCH

rainbow salad

Combine 100g watercress,
1 sliced beetroot, 3 sliced cherry tomatoes, 50g cubed roasted butternut squash, 30g sliced cucumber and 1 tbsp sunflower seeds. Dress with the juice of ½ lemon and toss everything to serve.

DINNER

Chickpea and spinach curry

Pan-fry 1 chopped onion, 1 crushed garlic, 1 deseeded chilli, and a pinch each of turmeric, cumin and curry powder. Add ½ tin of chickpeas, 100g spinach and 30ml coconut milk. Serve with 50g cooked quinoa. Garnish with 1tbsp fresh chopped coriander.

DAY 4

UPON WAKING

Cup of hot water with the juice of ½ lemon.

BREAKFAST

Frozen banana smoothie

Place a frozen banana, 50g spinach, 200g nut milk, 1tsp almond butter and 1tbsp flaxseed in a blender and blitz until smooth.

LUNCH

Pitta bread and
crudité mezze

Cut into strips: 1 wholemeal pitta bread, 1 yellow pepper, 1 celery stick, 1 carrot,
30g cucumber, ½ avocado. Arrange on a plate with 100g rocket and 1tbsp houmous.

DINNER

Grilled chicken breast with cauliflower mash and parsley sauce

Blend a bunch of parsley, the juice of ½ lemon and 1tsp olive oil in a blender. Set aside and grill one chicken breast. Meanwhile steam 100g cauliflower and mash with a fork until smooth.
Pour the parsley sauce over the chicken breast and serve with the cauliflower mash and a green salad.

DAY 5

UPON WAKING

Cup of hot water with the juice of ½ lemon.

BREAKFAST

Banana and oat pancakes

Blend together 1 banana, 1 egg, 30g fine milled oats and 1tsp flaxseed. Fry spoonfuls of the batter until browned on both sides and serve with 3 sliced strawberries.

LUNCH

Tuna Niçoise salad

Combine 100g rocket leaves, 1 small tin of tuna in brine, 50g sliced cucumber, 4 sliced cherry tomatoes, 4 black olives. Dress with 1tsp olive oil and the juice of ½ lemon.

DINNER

Yellow lentil soup

Combine half a tin of yellow lentils with 300ml vegetable stock. Add 1 roughly chopped onion, 1 crushed garlic clove,
½  small sweet potato cut into cubes, ½tsp turmeric, 1 deseeded chilli, 1tbsp Greek yoghurt. Liquidise until smooth (you can add extra water to achieve your desired consistency) and garnish with 1tbsp chopped coriander.

DAY 6

UPON WAKING

Cup of hot water with the juice of ½ lemon.

BREAKFAST

Overnight oats

Combine 3tbsp oats with 4tbsp nut milk, 2tsp ground flaxseed, 2tbsp Greek yoghurt in a bowl and place in the fridge the night before. In the morning, top with a handful of blueberries, ½ apple (grated) and ½tsp cinnamon.

LUNCH

Chicken flatbread

Fill 1 wholemeal flatbread with 1 sliced chicken breast, 1 sliced beetroot, ½ sliced red pepper, 50g watercress and 1tbsp Greek yoghurt.

DINNER

Steak and steamed greens

Pan-fry 100g lean sirloin steak. Serve with 100g cabbage, 50g peas and 50g broccoli florets, all steamed.

DAY 7

UPON WAKING

Cup of hot water with the juice of ½ lemon.

BREAKFAST

Healthy eggs florentine

To make the ‘hollandaise’ sauce, combine 2tbsp Greek yoghurt with a pinch of mustard powder and a squeeze of lemon juice.
Poach two eggs and toast a wholegrain muffin, then cut in half. Spoon the sauce on the muffin. Top with the poached eggs and steamed spinach.

LUNCH

Salmon salad

Combine 100g watercress, 2 slices of smoked salmon
torn into strips, 1 small grated carrot, 30g grated cucumber, 1 roughly chopped celery stick, ½ yellow pepper cut into cubes. Dress with the juice of ½ lemon and serve with 1tbsp guacamole.

DINNER

Pea and mint soup

Bring 200ml vegetable stock to the boil. Add 1 roughly chopped onion, 1 chopped garlic clove,
1 finely diced celery stick, ½ small sweet potato cut into cubes, 2tbsp roughly chopped mint, 30ml coconut milk. Add 200g frozen peas once the sweet potato is soft and then liquidise until smooth.

SNACKS

Choose two snacks from the list below daily. Have one mid morning and one mid afternoon.

► Banana crunch (blend 1 frozen banana until creamy) and top with 1 crushed oat biscuit and 1tbsp chopped mixed nuts

50g strawberries and 1tbsp cashew nuts

► 1 small pot of Greek yoghurt and 1tbsp sunflower seeds

► 100g kale crisps (bake on a low heat until crispy) and top with ½tsp paprika

► 100g blueberries and 1tbsp Brazil nuts

► 1 apple topped with 1tbsp almond butter

► 1 small avocado

► 1 cup of miso soup

► 50g mango cut into sticks

► 1 carrot cut into sticks with 1tbsp houmous

1 green smoothie (blend ½ avocado, 50g spinach leaves, 200ml coconut water, 2tbsp raspberries, 2tbsp blueberries and ice)

► 1 banana topped with 1tbsp almond butter

► 50g cucumber cut into sticks with 1tbsp Greek yoghurt and 4 black olives

1 celery stick with 1tbsp guacamole