Wine and chocolate diet: week two

Finally, a diet you can stick to. Here is the second week of Woman and home magazine's wine and chocolate diet.

Day one
Breakfast

30g (1oz) Special K topped with a carton of Alpro Soya Chocolate Shake and a handful of raspberries.
Throughout the day extras: 125g (41/2oz) low-fat fromage frais.
Lunch
150g (5oz) low-fat quiche served with a salad of carrot, beetroot and a little red onion. 125ml (4fl oz) glass of red wine (or with dinner if you prefer).
Dinner
Stir-fry of 100g (4oz) prawns with unlimited vegetables (for example, bean sprouts, red pepper and broccoli) and 100g (4oz) fresh egg noodles, chopped basil and chilli.

Day two
Breakfast

Half a melon topped with 3 to 4 handfuls of raspberries. 1 low-fat yogurt.
Throughout the day extras: 4 squares of dark chocolate or any 100-calorie chocolate bar, 28g (1oz) cashews or almonds.
Lunch
Sandwich of two slices of Granary bread spread with a little mustard and filled with 100g (4oz) lean ham and unlimited salad. Unlimited carrot sticks with 1tbsp of low-fat hummus.
Dinner
100g (4oz) salmon steak grilled, serve with 50g (2oz) (dry weight) cous cous topped with roasted red pepper, aubergine and courgette.

Day three
Breakfast

Two slices of toast topped with 1tsp Nutella each and 1 mashed banana.
Throughout the day extras: 5 to 6 strawberries, 1 slice of malt loaf.
Lunch
Salad of rocket, tomato and cucumber topped with 75g (3oz) grilled chicken breast mixed with 50g (2oz) sweetcorn kernels and a dash of low-fat mayonnaise.
Dinner
160g (51/2oz) of Waitrose Steak, Mushroom and Red Wine Pie (or similar) served with unlimited peas and a little gravy.

Day four
Breakfast

Fruit salad made from any three pieces of fruit, topped with a splash of fruit juice. 1 Ryvita Goodness Bar.
Throughout the day extras: 75ml (3fl oz) of Green & Black’s Organic Ice Cream.
Lunch
150g (5oz) low-fat pâté served with 2 Ryvita and unlimited celery sticks, baby carrots and cucumber slices. 125ml (4fl oz) glass red wine (or with dinner, if you prefer).
Dinner
125g (41/2oz) of fresh ravioli tossed with chopped tomato and olives. Sprinkle with a little Parmesan cheese. Serve with a rocket and artichoke salad.

Day five
Breakfast

40g (11/2oz) porridge oats made with water, top with 1 apple, chopped.
Throughout the day extras: 125g (4½oz) of low-fat yogurt, small pot of fruit salad.
Lunch
Half a large carton of any fresh soup served with a 4in (10cm) slice of baguette topped with tomatoes and 25g (10oz) sliced buffalo mozzarella cheese.
Dinner
Mexican chicken mole.

Day six
Breakfast

28g (1oz) of Special K or other low-fat cereal served with 150ml (1/4pt) skimmed milk. Top with a handful of berries.
Throughout the day extras: 1 chocolate digestive biscuit.
Lunch
100g (4oz) of sardines in tomato sauce mashed onto two pieces of Granary toast. Serve with 4 to 5 marinated artichoke hearts.
Dinner
100g (4oz) gammon steak served with 150g (5oz) mashed potato and unlimited red cabbage. 125ml (4fl oz) glass of red wine (or with lunch, if you prefer).

Day seven
Breakfast

Chocolate Bircher Muesli as week one, but serve topped with 1 sliced banana.
Throughout the day extras: 1 value choc ice, any piece of fruit.
Lunch
Antipasto plate of 25g (1oz) Brie, 3 stuffed vine leaves, 3 sun-dried tomatoes and a 4in (10cm) slice of French bread.
Dinner
Fish with lemon sauce served with unlimited broccoli.

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