Yep, it’s definitely that time of year when the bubbly is flowing and everyone’s feeling a little bit festive.
Yet with summer here, it’s that classic challenge of not completely falling off the healthy eating bandwagon.
Lucky for us, it turns out you can have your cake and eat it, too!
With around 335kJ in a standard glass, experts say prosecco is the perfect drink for partygoers.
“Alcohol can be safely consumed as part of a balanced diet for a healthy individual,” says nutritionist Jessie Parish.
But there are some things to be mindful of, the expert warns – and she recommends “no more than two standard drinks per day”.
Keep scrolling for the rules to stick to when it comes to the ever alluring prosecco diet, and check out our full seven day plan below…
These gals know what’s up.
(Getty)1. Stick to your limit
The goal is to have no more than seven glasses a week. Stick with just one glass of prosecco for each day of the below plan.
Or skip a day, and have an extra glass on the weekend.
2. Watch those serves
A standard serve of bubbly is around 125ml. No cheating now!
WATCH: A winemaker busts myths about wine. Story continues after video…
3. Eat protein and healthy fats
A range of factors affects how you process alcohol.
But expert Jessie says, “You should focus on good quality fats and protein like cheese, nuts and lean meats.”
Try to stick to one glass per day, if you can!
(Getty)4. Keep up the H2O
Alcohol is a diuretic, so it’s important to stay hydrated.
Experts recommend drinking eight glasses of water per day.
Ensure you keep your fluids up this summer.
(Getty)5. Have vegies with every meal
“Fruit and vegetables provide us with an abundance of antioxidants, which can reduce or prevent damage caused to the body,” Jessie says.
Fruit and vegetables provide you with all the good stuff.
(Instagram / @jennifer.garner)Your seven day plan
DAY 1
Breakfast
Soaked oats with raspberries, chopped almonds, almond milk and Greek yogurt.
Lunch
Chicken noodle soup
Dinner
Prawn and vegie stir-fry
DAY 2
Breakfast
Scrambled eggs with avocado and rocket
Lunch
Lentil and vegie soup
Dinner
Steak with mashed cauliflower ‘potatoes’ as asparagus
DAY 3
Breakfast
Banana, pecan and cinnamon porridge
Lunch
Baked potato with smoked salmon and Greek yoghurt
Dinner
Tuna and tomato risotto
DAY 4
Breakfast
Poke bowl with brown rice, avocado, carrots, cucumber and radishes
Lunch
Egg, tomato and avocado sandwich
Dinner
Trout with quinoa and greens
DAY 5
Breakfast
Bananam pecan and cinnamon porridge
Lunch
Tuna salad on rye
Dinner
Asian chicken salad
Repeat any two days for day six and seven.
