Lose 10lb in 10 days: Dreading the party season in case you can't squeeze into your frock, a top nutritionist reveals the diet celebrities use to get results FAST 

By Haylie Pomroy For The Daily Mail

Published: 20:20 EST, 28 November 2014 | Updated: 20:58 EST, 28 November 2014

With December rapidly approaching, you have to start quickly if you want to fit into that sexy dress

The festive season is almost upon us and if you’re planning to sparkle in sequins or sizzle in a little black dress you’ll want to look slim and healthy.

With December just two days away, it’s easy to assume it’s too late to get a trimmer figure for those pre-Christmas parties. But thanks to a brilliant new diet concept, The Burn, brought to you exclusively by the Daily Mail, there’s still plenty of time.

You can even make significant changes before next weekend.

The Burn is an innovative set of easy-to-manage diet plans: a ten-day plan, five-day plan and three-day plan. Each enables you to shed pounds and transform your physique fast without hunger or an exhausting exercise regime.

Nutritionist Haylie Pomroy has worked with stars including Jennifer Lopez, Reese Witherspoon, Raquel Welch and Cher, who come to her desperate to be transformed for red carpet appearances just days away.

She’s confident you can shift 3lb if you’ve got only three days to spare and 5lb if you have five days. If you embark on the ten-day plan, she promises total body transformation and at least 10lb of weight loss.

What makes this programme different is that each plan zones in on the underlying reasons why you’re carrying extra weight, whether it’s out of kilter hormones (addressed in the ten-day plan), a sluggish gut (the five-day plan) or bloating caused by water retention (the three-day plan).

Today, we give you all the guidance you need to start the ten-day plan right away. On Monday, we’ll reveal the five-day plan and on Tuesday it’ll be the three-day plan.

All three programmes share a framework: a delicious home-made breakfast smoothie; rejuvenating teas that you sip throughout the day; and a comforting vegetable soup twice a day. In addition, there are delicious lunch and dinner options.

Because the diet plans are designed to target a specific physiological reason for stubborn excess weight, the food and recipes are subtly different for each.

But many of the ingredients will be in your store cupboard or can be picked up at the supermarket. Additionally, there are snacks and ‘super boosters’ (special ingredients, treatments and exercises) to enhance the effect of each diet.

One thing is for sure: you will lose weight and improve your health no matter which diet you choose.

BURN AWAY THAT STUBBORN FAT

Today, we launch the ten-day diet, which works by resetting errant hormones. Hormones play a significant role in metabolism, establishing where fat sits around the body and how and when it’s burnt for fuel. When it comes to weight loss, the more that’s burnt for fuel the better!

But when hormonal imbalance occurs — due to stress, poor blood sugar control, lack of sleep, low levels of vitamin D or the hormonal upheaval women and men go through in middle age — extra weight is all too often the result.

The body uses fat cells to absorb hormones that are not broken down properly and to produce more hormones to try to regain balance. This causes a proliferation of fat cells and aggressive weight gain.

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Cher, pictured, has used Haylie Pomroy's nutrition guide to squeeze into her daring on-stage outfits

IS YOUR WEIGHT GAIN HORMONAL?

To tell if you’re suffering from hormone weight gain, look for fat accumulating in unfamiliar places, such as around the ribcage, on your upper back, your outer thighs, knees and even ankles.

Other signs are PMS or irritating menopausal symptoms, unpredictable moods, carbohydrate cravings and the 3pm energy slump.

Reversing hormone weight gain can be incredibly difficult. This is where ordinary diets so often come unstuck — you may lose a little weight, but if your body is hormonally tuned to hang on to fat, all too often you’ll reach a plateau and no matter how hard you try, it can be impossible to shift any more. ‘You can juice, you can cleanse, you can diet all day long,’ says Haylie Pomroy. ‘But you have to be able to create the right balance of hormones in your body to regain your health and get weight loss started again.’

WHAT’S THE SCIENCE?

The smoothie, tea, soup and meal recipes are packed with natural ingredients known to support healthy liver, gallbladder and thyroid function because these hormone-balancing organs need to be happy in order to get hormone function back on track.

Though hormones are excreted from glands around the body it’s the liver that directs the whole hormonal show, while the thyroid plays a key role in deciding how your hormone system functions.

The smoothie ingredients — grapefruit, beetroot, kale, spinach, coconut oil and sunflower seeds — stimulate enzymes in the blood that break down fat by stimulating bile production in the gallbladder and liver.

The tea you sip throughout the day contains micronutrients found in limes, milk thistle, dandelion root and turmeric that support the liver and thyroid.

In ten days the plan aims to regulate hormone production and in so doing turn your body into a fat-burning machine, re-sculpting it into better shape.

Reece Witherspoon, pictured, is a celebrity follower of nutritionist Haylie Pomroy

YOUR THREE SECRET WEAPONS IN THE BATTLE TO LOSE WEIGHT

The diet is built around three secret weapons – your breakfast smoothie, special cleansing tea and a nourishing soup. Here are the recipes for them and how they fit into your daily plan . . .

BREAKFAST SMOOTHIE: Drink within 30 minutes of waking up plus a cup of special tea (in place of ordinary tea or coffee).

MORNING SNACK: Cucumber and celery sticks; large glass of water.

LUNCH: Bowl of soup; cup of special tea; meal containing one protein, one vegetable and one healthy fat (from the shopping list, top right) or pick one of the delicious recipes (far right); piece of fruit.

AFTERNOON SNACK: Large glass of water.

DINNER: Bowl of soup; cup of special tea; delicious meal. The lunch and supper recipes are interchangeable as long as you stick to the recipes printed overleaf or create your own, with one protein, one veg and one healthy fat, but no fruit, from the list.

LATE-NIGHT SNACK: Kale chips (chopped kale tossed in a spritz of olive oil and a twist of salt, baked in the oven for 15 minutes); water or an extra cup of special tea.

BREAKFAST SMOOTHIE

Serves 1

Make fresh and drink within 30 minutes of waking at the same time each day.

40g/1½oz sunflower seeds

¼ raw beetroot, peeled

1 tbsp coconut oil

110ml/4 fl oz water

Handful of ice cubes

450g/16oz fresh spinach

225g/8oz kale

1 grapefruit or orange (peeled)

Blend the sunflower seeds, then add the remaining ingredients and whizz until smooth. Add a teaspoon of stevia (a natural sugar-free sweetener) or experiment with a drop of vanilla essence or a pinch of cinnamon to taste.

Plenty of water - at least 1.5 litres a day - is needed to successfully complete this diet

TEA

Makes 15 servings (enough for half the diet)

6 limes, halved

1 tbsp turmeric

14 detox tea bags containing milk thistle and dandelion root (try Dr Stuart’s Liver Detox tea bags, £2.19 from Holland & Barrett and £1.88 from Asda)

4 litres/7 pints water

Squeeze limes into a large pot, add rinds and other ingredients. Bring to boil for two to five minutes then steep uncovered for one hour.

Alternatively, you can make a pot of tea each morning with two teabags, half a lime, sliced, and a large pinch of turmeric. Steep thoroughly before drinking. Store in fridge and heat as required. Sip as much as you like throughout day in place of tea or coffee.

SOUP

Makes 20 servings (enough for one person for a week)

1 ½ litres/2 ½ pints water

9 celery stalks, roughly chopped

900g/2lb green beans, chopped

6 garlic cloves

9 courgettes, diced

330g/11½oz button mushrooms

75g/21½oz parsley

1½ onions, coarsely chopped

Sea salt to taste

Place water, celery, green beans and garlic in a large casserole and cook for five minutes. Add courgettes, mushrooms, parsley and onions and cook for five to seven minutes, until tender. Cool then puree. When serving, dilute one cup of soup with one cup of water, then heat.

SNACKS

Unlimited celery/cucumber crudites, kale and mushrooms.

DRINK

1½-2 litres/2½-3½ pints of water a day.

Take your pic from these delicious meals and dreamy dinners to help you drop a dress size

CHICKEN AND AVOCADO WITH CREAMY COCONUT MANGO DRESSING

Serves 1

110g/4 oz boneless, skinless chicken breast

Sea salt and freshly ground black pepper, to taste

1 tsp extra-virgin olive oil

450g/16oz baby spinach

225g/8oz watercress

¼ avocado, sliced

Chicken and avocado with creamy coconut and mango dressing, pictured, is simple to prepare and tasty

FOR THE DRESSING

1 mango/peach/nectarine

2 tbsp coconut milk

1 tbsp fresh mint, chopped

2 tsp fresh lime juice

1/8 tsp lime zest

¼ tsp fresh ginger, grated

Pinch sea salt, black pepper and crushed red pepper flakes

Bash chicken breast with a rolling pin until flattened to 1cm thick and season on both sides with salt and pepper. Griddle or shallow fry in olive oil until cooked. Set aside.

In a large serving bowl, combine dressing ingredients.

Slice the chicken and add to the dressing, along with the spinach and watercress. Toss to coat evenly. Season with salt and black pepper to taste, and top with sliced avocado.

REFRESHING TUNA SALAD

Serves 1

170g/6oz can tuna in water, drained

50g/1 ¾ oz celery, finely chopped

40g/1 ½ oz green onion, finely chopped

3 tbsp hummus

1 tbsp plus ½ tsp lemon juice

Sea salt and freshly ground black pepper, to taste

½ tbsp extra-virgin olive oil

150g/5oz romaine/cos lettuce, torn

75g/2½ oz mushrooms, sliced

2 tbsp fresh basil, chopped

1 orange, segmented

2 tbsp pine nuts

IN A small bowl, combine tuna, celery, green onion, hummus, 1 tbsp of lemon juice, salt and pepper. Mix well.

In a serving bowl, whisk together oil and remaining ½ tsp lemon juice. Add lettuce, mushrooms and 1 tbsp of basil to the dressing. Season with salt and pepper. Top with tuna salad, orange segments, pine nuts and remaining basil.

SCRUMPTIOUS EGG SALAD

Serves 1

2 hard-boiled eggs, chopped

75g/2½ oz celery, diced

1 tbsp spring onion, chopped

1 tbsp fresh parsley, finely chopped

1 tbsp hummus

1 tbsp Dijon mustard

½ tbsp fresh thyme leaves

Hard-boiled eggs, combined with spring onion, parsley, hummus and Dijon mustard

Sea salt and freshly ground black pepper, to taste

150g/5oz romaine/cos lettuce, torn

150g/5oz fennel bulb, thinly sliced

40g/1 ½ oz white mushrooms, sliced

1 tbsp extra-virgin olive oil

1 tsp balsamic vinegar

175g/6oz pomegranate seeds (or serve with a fruit)

In a small bowl, combine first eight ingredients. Mix well.

In a large serving bowl, toss lettuce, fennel and mushrooms with the oil and vinegar. Add salt and pepper to taste.

Top lettuce mixture with egg salad and sprinkle with pomegranate seeds (or serve with a fruit).

EXOTIC WATERCRESS & POMEGRANATE SALAD

Serves 1

150g/5oz cabbage, sliced

50g/1 ¾ oz celery, sliced

2 tbsp spring onion, sliced

85g/3 oz hummus

Fresh mint to taste, chopped

Sea salt and freshly ground black pepper or tamari soy sauce, to taste

225g/8oz watercress or spinach

175g/6oz pomegranate seeds

25g/1oz walnuts or sunflower seeds

Combine cabbage, celery, spring onion, hummus, mint and salt and pepper. Mix well. Place watercress on a plate and top with cabbage mixture. Garnish with pomegranate seeds and walnuts.

ROSEMARY CHICKEN WITH ROASTED VEGETABLES

Serves 2

225g/8oz fresh beetroot, trimmed

2 small courgettes

2 celery stalks

1 small onion

Juice of ½ lemon

2 garlic cloves, chopped

2 tbsp grainy mustard

2 tbsp extra-virgin olive oil

1½ tbsp rosemary, chopped

Sea salt and black pepper, to taste

2 chicken thighs, bone in, skin on

Rosemary chicken with roasted vegetables, pictured. takes only around 40 minutes to bake in the oven

Preheat oven to 230c. Cut beetroot, courgettes, celery and onion into 4cm/1½in chunks. In a large bowl, combine lemon juice, garlic, mustard, oil, rosemary, salt and pepper. Add chicken thighs, turning them to coat both sides, and set them aside on a plate.

Add chopped vegetables to bowl and toss to coat. Spread vegetables evenly on a baking dish. Bake uncovered for ten minutes.

Add chicken (skin side up) and bake uncovered for 40 minutes, or until chicken is browned and cooked through and vegetables are tender.

PAN-FRIED CHICKEN WITH FENNEL AND WALNUTS

Serves 2

225g/8 oz chicken breast

Sea salt and freshly ground black pepper to taste

1½ tbsp extra-virgin olive oil

2 medium fennel bulbs, sliced

1 small onion, sliced

2 tsp dried oregano

2 garlic cloves, minced

240ml/8 fl oz chicken stock

2 tsp balsamic vinegar

2 tbsp fresh basil, chopped

2 tbsp walnuts, crushed

Flatten chicken to 1cm thickness and season on both sides with salt and pepper. Griddle or fry in ½ tbsp oil until cooked through. Set aside to rest.

Add 1 tbsp oil to hot pan and add fennel, onion and oregano. Saute for five minutes, until onion and fennel begin to caramelise. Add garlic and saute for 30 seconds. Add stock, bring to the boil and cook for five minutes, until broth has evaporated.

Remove from heat, stir in vinegar and add salt and pepper to taste.

Slice chicken and serve over the vegetables, sprinkled with basil and walnuts.

ASIAN-STYLE CORIANDER PRAWNS AND GREEN BEANS

Serves 2

1 tbsp coconut oil

175g/6oz green beans, trimmed and cut into 5cm/2in pieces

2 small courgettes, thinly sliced

350g/12 oz raw prawns, shelled

40g/1½ oz spring onion, sliced

2 garlic cloves, minced

65ml/2 fl oz coconut milk

1 tbsp tamari soy sauce

2 tsp lime juice

1 tsp grated fresh ginger

½ tsp lime zest

Pinch red pepper flakes, crushed

3 tbsp fresh coriander, chopped

Heat coconut oil in a large, heavy frying pan over medium-high heat. Add green beans and stir-fry for one minute. Add courgette and stir-fry for two minutes. Add prawns, spring onion and garlic, and stir-fry for one minute, until prawns turn pink.

Add coconut milk, tamari, lime juice, ginger, lime zest and red pepper flakes. Continue to stir for five minutes, until prawns are cooked through and everything is hot. Remove from heat and serve topped with coriander.

Nutritionist Haylie Pomroy helps the likes of Jennifer Lopez, pictured, transform themselves in the days before they appear on the red carpet

DELICIOUS NO PASTRY VEGGIE QUICHE

Serves 2

2 large leeks, thinly sliced

1 tbsp extra virgin olive oil

75g/2½ oz shiitake mushrooms, sliced

125g/4½ oz asparagus, trimmed, sliced diagonally into 5cm/2in pieces

450g/16 oz fresh spinach

2 tsp fresh thyme leaves

Sea salt and freshly ground black pepper, to taste

4 large eggs

90ml/3 fl oz coconut milk

2 tbp fresh basil, chopped

Preheat oven to 175c. Rinse leeks and saute in oil with mushrooms for five minutes. Add asparagus and saute for four minutes, then add spinach and thyme. Stir until spinach wilts. Remove pan from heat, season with salt and pepper, and set aside to cool.

In a large bowl, whisk together eggs and coconut milk, another pinch of salt and a few cracks of pepper. Stir in the vegetable mixture.

Pour into a 23cm/9in pie plate and bake for 30 minutes, or until quiche is golden brown and puffed and the centre is set.

Let quiche rest for five minutes before slicing. Sprinkle with the basil before serving.

SPICY ROASTED CAULIFLOWER & SALMON

Serves 2

2 tbsp extra-virgin olive oil

Juice and zest of ½ lemon, plus 2 lemon wedges, for serving

2 garlic cloves, minced

3 tbsp fresh dill, chopped

Pinch red pepper flakes, crushed

Sea salt and black pepper, to taste

2 x 175g/6oz salmon fillets 1.3kg/3lb cauliflower florets

½ medium red onion, cut into eight wedges

Horseradish, to taste

Preheat the oven to 230c, to create this scrumptious salmon dish which is cooked in under 15 minutes

Preheat oven to 230c. In a small bowl, combine oil, lemon juice and zest, garlic, 2 tbsp of dill, red pepper flakes, salt and pepper. Brush fish with half of this mixture and set aside.

Toss cauliflower and onion with the remaining half of the oil mixture and spread on a baking sheet. Roast the vegetables for 15 mins, stir then place the salmon on top, skin side down. Bake for 12 to 15 mins more, or until the fillets are nearly opaque in the middle. Season again with salt and pepper; top with the remaining dill. Serve with horseradish and lemon wedges.

GREEK-STYLE BAKED COD WITH ARTICHOKES

Serves 2

½ medium red onion, cut into eight wedges

500g/17½oz courgettes, sliced

1 garlic clove, minced

2 tsp fresh thyme leaves

Pinch of sea salt 1 tbsp extra-virgin olive oil

400g/14oz can artichoke hearts, drained and quartered

8 Kalamata olives, chopped

Juice and zest of ½ lemon

2 x 175g/6oz cod fillets

Freshly ground black pepper, to taste

1 tbsp fresh parsley, chopped

Preheat oven to 230c. Saute the onion, courgettes, garlic, thyme and a generous pinch of salt in oil for five minutes, until crisp but tender. Remove from heat and stir in the artichoke hearts, olives, and lemon juice and zest. Season the cod fillets with salt and pepper and nestle them in the vegetable mixture. Bake uncovered for 15 minutes, until the cod is nearly opaque in the centre. Sprinkle with parsley and serve.

HEALTH WARNING: This diet may not be suitable if you are a child, teenager, pregnant or breastfeeding. If you have diabetes or any other medical condition or if you are taking medication, seek advice from your GP before embarking on any diet programme.

ADAPTED by Louise Atkinson from The Burn by Haylie Pomroy(Transworld, £12.99), published on January 1, 2015. To pre-order a copy for £9.75 (P&P free for limited time), visit www.mailbookshop.co.uk. Offer valid until December 15, 2014. © Haylie Pomroy.