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Your pre-Christmas diet

Lose seven pounds in SEVEN DAYS the healthy way on the Sirtfood Diet that celebrities swear by

Drop a dress size in a week and still eat chocolate - it's no wonder stars such as Adele and Lorraine Pascale are fans!

JUST when we’ve all been mainlining carbs and snuggling on the sofa in hibernation mode, Christmas party season rolls around.

According to a recent survey, the average woman gains 5lb in autumn, while December is the fattest month of the year.*

 Struggling to fit in that perfect party dress? You can turn it around in just 7 days with this diet
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Struggling to fit in that perfect party dress? You can turn it around in just 7 days with this dietCredit: Camera Press

But if all those pumpkin spice lattes over the last few months mean you’re breaking a rib trying to squeeze into your LBD in time for the office party, this year’s most talked-about diet promises that you can shed 7lb in just seven days, keep the weight off and still have chocolate.

It may sound too good to be true, but celebrities such as Adele, Lorraine Pascale and Jodie Kidd swear by the Sirtfood Diet.

“A sirtfood is high in sirtuin activators,” explains nutritionist Aidan Goggins, co-author of the bestselling book The Sirtfood Diet.

“Sirtuins are a type of protein that protect cells from dying or becoming inflamed. They can also kickstart your metabolism, regulate your appetite, boost muscle tone and burn fat.”

So how does it work?

“For the first three days, you restrict calorie intake to 1,000 calories a day, which includes drinking three sirtfood green juices plus eating
a sirtfood-rich meal and snacking on antioxidant-packed ‘sirtfood bites’,” says Aidan.

“For the last four days, you up the calorie intake to 1,500 calories a day by consuming two sirtfood-rich meals and two green juices, cutting out the bites.”

 The Sirtfood green juice is a Sirtfood Diet staple
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The Sirtfood green juice is a Sirtfood Diet stapleCredit: The Sirtfood Diet

The future

You can do this plan for up to two weeks, after which it’s all about adjusting it to suit your lifestyle.

“There are no set rules – just try to include as many sirtfoods as possible in your diet, which should make you feel healthier, more energetic and improve your skin, as well as making you leaner,” says Aidan.

“Clients who have carried on with the diet have seen continued and sustained weight loss of over 2st.”

Your seven-day plan

This super-healthy green juice and these yummy choc balls are Sirtfood Diet staples.

All recipes serve one (unless otherwise stated).

Sirtfood Green Juice

*75g kale

*30g rocket

*5g flat-leaf parsley

*5g lovage leaves (optional)

*150g celery, including leaves

*1/2 medium green apple

*Juice 1/2 lemon

*1/2tsp matcha green tea

1 Juice the kale, rocket, parsley and lovage, if using, then add the celery and apple and blend again. Squeeze in the lemon.

2 Pour a small amount of the juice into a glass, then add the matcha and stir until dissolved. Add the remaining juice and serve immediately.

NOTE Only use matcha in the first two drinks of the day, as it contains the same caffeine content as a normal cup of tea. If you’re not used to it, it may keep you awake if drunk later in the day.

 Sirtfood bites are packed with anti-oxidants
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Sirtfood bites are packed with anti-oxidantsCredit: The Sirtfood Diet

Sirtfood Bites (makes 15-20 bites)

*120g walnuts

*30g dark chocolate (85% cocoa solids), broken into pieces, or cocoa nibs

*250g Medjool dates, pitted

*1tbsp cocoa powder

*1tbsp ground turmeric

*1tbsp extra virgin olive oil

*Scraped seeds of 1 vanilla pod or 1tsp vanilla extract

1 Place the walnuts and chocolate into a food processor and blend until you have a fine powder. Add all the other ingredients and blend until the mixture forms a large ball. Add 2tbsp water to help bind it, if needed.

2 Using your hands, make bite-sized balls from the mix and refrigerate in an airtight container for at least 1 hour before serving. The balls will keep for up to a week in the fridge.

Day 1

3 x sirtfood green juices

2 x sirtfood bites (you can substitute these for 15-20g of dark chocolate if you wish)

1 x sirtfood meal

Asian king prawn stir-fry

*150g raw king prawns, shelled

*2tsp tamari or soy sauce

*2tsp extra virgin olive oil

*1 clove garlic, finely chopped

*1 bird’s eye chilli, finely chopped

*1tsp fresh ginger, finely chopped

*20g red onion, sliced

*40g celery, trimmed and sliced

*75g green beans, chopped

*50g kale, roughly chopped

*100ml chicken stock

*75g soba (buckwheat noodles)

*5g lovage or celery leaves

1 In a frying pan over a high heat, cook the prawns in 1tsp tamari or soy sauce and 1tsp oil for 2-3 minutes. Transfer to a plate.

2 Add the remaining oil to the pan and fry the garlic, chilli, ginger, red onion, celery, beans and kale over a medium-high heat for 2-3 minutes. Add the stock and bring to the boil, then simmer until the vegetables are cooked but still crunchy.

3 Cook the noodles in boiling water according to pack instructions. Drain and add the lovage or celery leaves, noodles and prawns to the pan. Bring back to the boil, then remove from the heat and serve.

 The Sirtfood Diet is food high in sirtuin activators that can kickstart your metabolism, burn fat and regulate your appetite
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The Sirtfood Diet is food high in sirtuin activators that can kickstart your metabolism, burn fat and regulate your appetiteCredit: The Sirtfood Diet

Day 2

*3 x sirtfood green juices

*2 x sirtfood bites

*1 x sirtfood meal

Turkey escalope

*150g cauliflower, roughly chopped

*1 clove garlic, finely chopped

*40g red onion, finely chopped

*1 bird’s eye chilli, finely chopped

*1tsp fresh ginger, finely chopped

*2tbsp extra virgin olive oil

*2tsp ground turmeric

*30g sun-dried tomatoes, finely chopped

*10g parsley

*150g turkey escalope

*1tsp dried sage

*Juice 1/2 lemon

*1tbsp capers

1 Place the cauliflower in a food processor and pulse in 2-second bursts to finely chop it until it resembles couscous. Set aside. Fry the garlic, red onion, chilli and ginger in 1tsp of the oil until soft but not coloured. Add the turmeric and cauliflower and cook for 1 minute. Remove from the heat and add the sun-dried tomatoes and half the parsley.

2 Coat the turkey escalope in the remaining oil and sage then fry for 5-6 minutes, turning regularly. When cooked, add the lemon juice, remaining parsley, capers and 1tbsp water to the pan to make a sauce, then serve.

 The turmeric in this aromatic chicken dish is anti-inflammatory
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The turmeric in this aromatic chicken dish is anti-inflammatoryCredit: The Sirtfood Diet

Day 3

3 x sirtfood green juices

2 x sirtfood bites

1 x sirtfood meal

Aromatic chicken

For the salsa

*1 large tomato

*1 bird’s eye chilli, finely chopped

*1tbsp capers, finely chopped

*5g parsley, finely chopped

*Juice 1/2 lemon

For the chicken

*120g skinless, boneless chicken breast

*2tsp ground turmeric

*Juice 1/2 lemon

*1tbsp extra virgin olive oil

*50g kale, chopped

*20g red onion, sliced

*1tsp fresh ginger, finely chopped

*50g buckwheat

1 Heat the oven to 220ºC/200ºC fan/gas mark 7.

2 To make the salsa, finely chop the tomato, making sure you keep as much of the liquid as possible. Mix with the chilli, capers, parsley and lemon juice.

3 Marinate the chicken breast in 1tsp of the turmeric, lemon juice and half the oil for 5-10 minutes.

4 Heat an ovenproof frying pan, add the marinated chicken and cook for a minute on each side until golden, then transfer to the oven for 8-10 minutes or until cooked through. Remove, cover with foil and leave to rest for 5 minutes.

5 Cook the kale in a steamer for 5 minutes. Fry the onion and ginger in the rest of the oil until soft but not coloured, then add the cooked kale and fry for another minute.

6 Cook the buckwheat according to pack instructions with the remaining turmeric, and serve.

 Sirt muesli is easy to make and a tasty start to the day
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Sirt muesli is easy to make and a tasty start to the dayCredit: The Sirtfood Diet

Day 4

2 x sirtfood green juices

2 x sirtfood meals

Sirt Muesli

*20g buckwheat flakes

*10g buckwheat puffs

*15g coconut flakes or desiccated coconut

*40g Medjool dates, pitted and chopped

*15g walnuts, chopped

*10g cocoa nibs

*100g strawberries, hulled and chopped

*100g plain Greek yoghurt (or vegan alternative, such as soya or coconut yoghurt)

1 Mix all of the ingredients together and serve (leaving out the strawberries and yoghurt if not serving straight away).

Pan-fried salmon salad

For the dressing

*10g parsley

*Juice 1/2 lemon

*1tbsp capers

*1tbsp extra virgin olive oil

For the salad

*1/2 avocado, peeled, stoned and diced

*100g cherry tomatoes, halved

*20g red onion, thinly sliced

*50g rocket

*5g celery leaves

*150g skinless salmon fillet

*2tsp brown sugar

*70g chicory (head), halved lengthways

1 Heat the oven to 220ºC/ 200ºC fan/gas mark 7.

2 To make the dressing, whizz the parsley, lemon juice, capers and 2tsp oil in a blender until smooth.

3 For the salad, mix the avocado, tomato, red onion, rocket and celery leaves together.

4 Rub the salmon with a little oil and sear it in an ovenproof frying pan for a minute. Transfer to a baking tray and cook in the oven for 5 minutes.

5 Mix the brown sugar with 1tsp oil and brush it over the cut sides of the chicory. Place cut-sides down in a hot frying pan and cook for 2-3 minutes, turning regularly. Dress the salad and serve together.

 Strawberry tabbouleh is a filling, healthy dish
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Strawberry tabbouleh is a filling, healthy dishCredit: The Sirtfood Diet

Day 5

2 x sirtfood green juices

2 x sirtfood meals

Strawberry tabbouleh

*50g buckwheat

*1tbsp ground turmeric

*80g avocado

*65g tomato

*20g red onion

*25g Medjool dates, pitted

*1tbsp capers

*30g parsley

*100g strawberries, hulled

*1tbsp extra virgin olive oil

*Juice 1/2 lemon

*30g rocket

1 Cook the buckwheat with the turmeric according to pack instructions. Drain and cool.

2 Finely chop the avocado, tomato, red onion, dates, capers and parsley and mix with the cooled buckwheat.

3 Slice the strawberries and gently mix into the salad with the oil and lemon juice. Serve on the rocket.

 This cod dish is so tasty you won't even feel like you're on a diet
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This cod dish is so tasty you won't even feel like you're on a dietCredit: The Sirtfood Diet

Miso-marinated baked cod

*20g miso

*1tbsp mirin

*1tbsp extra virgin olive oil

*200g skinless cod fillet

*20g red onion, sliced

*40g celery, sliced

*1 clove garlic, finely chopped

*1 bird’s eye chilli, finely chopped

*1tsp fresh ginger, finely chopped

*60g green beans

*50g kale, roughly chopped

*30g buckwheat

*1tsp ground turmeric

*1tsp sesame seeds

*5g parsley, roughly chopped

*1tbsp tamari or soy sauce

1 Heat the oven to 220ºC/200ºC fan/gas mark 7.

2 Mix the miso, mirin and 1tsp oil, rub into the cod and marinate for 30 minutes. Transfer on to a baking tray and cook for 10 minutes.

3 Meanwhile, heat a large frying pan with the remaining oil. Add the onion and stir-fry for a few minutes, then add the celery, garlic, chilli, ginger, green beans and kale. Fry until the kale is tender and cooked through, adding a little water to soften the kale if needed.

4 Cook the buckwheat according to pack instructions with the turmeric. Add the sesame seeds, parsley and tamari or soy sauce
to the stir-fry and serve with the greens and fish.

Here’s how to stay motivated

Follow these top tricks and watch the pounds fall off!

A WEIGH A DAY
People who do record their weight every day are more successful losers.** Download the Happy Scale app (free, iTunes) to create a chart of your progress and forecast future weight loss.
BUDDY UP
Support from others can keep you on track, and those who get diet counselling over the phone lose just as much as those who get it face-to-face.*** So if you’re feeling tempted to jack it all in, have a mood-boosting mate on speed dial who can pick you back up again.
BOOST YOUR BRAIN
Tapping the chin, the inner-most point of the eyebrow and the collarbone can stop cravings, according to the Emotional Freedom Technique. Before you eat, tap each point at least seven times to curb activity in the amygdala, the part of the brain that controls the stress hormone cortisol, which is linked to increased appetite and sugar cravings.

Day 6

2 x sirtfood green juices

2 x sirtfood meals

Sirt super salad

*50g rocket

*50g chicory leaves

*100g smoked salmon slices

*80g avocado, peeled, stoned and sliced

*40g celery, sliced

*20g red onion, sliced

*15g walnuts, chopped

*1tbsp capers

*1 large Medjool date, pitted and chopped

*1tbsp extra virgin olive oil

*Juice 1/2 lemon

*10g parsley, chopped

*10g lovage or celery leaves, chopped

1 Mix all the ingredients together and serve.

Chargrilled beef

*100g potatoes, peeled and diced into 2cm cubes

*1tbsp extra virgin olive oil

*5g parsley, finely chopped

*50g red onion, sliced into rings

*50g kale, chopped

*1 clove garlic, finely chopped

*120-150g 3.5cm-thick beef fillet

steak or 2cm-thick sirloin steak

*40ml red wine

*150ml beef stock

*1tsp tomato purée

*1tsp cornflour, dissolved in 1tbsp water

1 Heat the oven to 220ºC/200ºC fan/gas mark 7.

2 Place the potatoes in a saucepan of boiling water, bring to the boil and cook for 4-5 minutes, then drain. Place in a roasting tin with 1tsp oil and cook for 35-45 minutes, turning every 10 minutes. Remove from the oven, sprinkle with the chopped parsley and mix well.

3 Fry the onion in 1tsp oil over a medium heat until soft and caramelised. Keep warm.

4 Steam the kale for 2-3 minutes, then drain. Fry the garlic gently in 1/2tsp oil for 1 minute until soft. Add the kale and fry for a further 1-2 minutes, until tender. Keep warm.

5 Heat an ovenproof frying pan until smoking. Coat the meat in 1/2tsp  oil and fry according to how you like your meat done. Remove from the pan and set aside to rest. Add the wine to the hot pan to bring up any meat residue. Bubble to reduce the wine by half until it’s syrupy with a concentrated flavour.

6 Add the stock and tomato purée to the steak pan and bring to the boil, then add the cornflour paste to thicken the sauce a little at a time until you have the desired consistency. Stir in any juice from the rested steak and serve with the potatoes, kale, onion rings and red wine sauce.

 Lean, filling and tasty - what's not to love?
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Lean, filling and tasty - what's not to love?Credit: Getty Images

Day 7

2 x sirtfood green juices

2 x sirtfood meals

Sirtfood omelette

*50g streaky bacon

*3 medium eggs

*35g red chicory, thinly sliced

*5g parsley, finely chopped

*1tsp extra virgin olive oil

1 Heat a non-stick frying pan. Cut the bacon into thin strips and cook over a high heat until crispy. You don’t need to add any oil – there should be enough fat in the bacon to cook it. Remove from the pan and place on kitchen paper to drain any excess fat. Wipe the pan clean.

2 Whisk the eggs and mix with the chicory and parsley. Stir the cooked bacon through the eggs.

3 Heat the oil in a non-stick frying pan before adding the egg mixture. Cook until the omelette firms up. Ease the spatula around the edges and fold the omelette in half or roll up and serve.

Baked chicken breast

For the pesto

*15g parsley

*15g walnuts

*15g Parmesan

*1tbsp extra virgin olive oil

*Juice 1/2 lemon

For the chicken

*150g skinless chicken breast

*20g red onions, finely sliced

*1tsp red wine vinegar

*35g rocket

*100g cherry tomatoes, halved

*1tsp balsamic vinegar


1
Heat the oven to 220ºC/200ºC fan/gas mark 7.

2 To make the pesto, blend the parsley, walnuts, Parmesan, olive oil, half the lemon juice and 1tbsp water in a food processor until you have
a smooth paste. Gradually add more water until you have your preferred consistency.

3 Marinate the chicken breast in 1tbsp of the pesto and the remaining lemon juice in the fridge for 30 minutes, or longer if possible.

4 In an ovenproof frying pan over a medium-high heat, fry the chicken in its marinade for 1 minute on either side, then transfer the pan to the oven and cook for 8 minutes, or until cooked through.

5 Marinate the onions in the red wine vinegar for 5-10 minutes, then drain off the liquid.

6 When the chicken is cooked, remove it from the oven, spoon over 1tbsp pesto and let the heat from the chicken melt the pesto. Cover with foil and leave to rest for 5 minutes before serving.

7 Combine the rocket, tomatoes and onion and drizzle over the balsamic. Serve with the chicken, spooning over the last of the pesto.

Want to keep going? Over the next 14 days, have 1 x green juice and 3 x sirtfood-rich meals a day. For more recipes, buy The Sirtfood Diet by Aidan Goggins and Glen Matten (£7.99, Yellow Kite).

Not sure it would work for you? Check out how this busy mum-of-two got on when she gave it a go.

To win a week's Sirtfood Diet plan with food, enter our competition now.

Sources: *Forza Supplements  **University of Pittsburgh School of Nursing and Graduate School of Public Health  ***University of Kansas 

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