Weight loss: New diet plan will help you lose belly fat without feeling hungry

Weight Watchers is one of the most popular ways to lose weight around the world, and they have recently introduced a new plan, the Flex programme.

Calling it their “most flexible and liveable programme ever”, Flex allows followers to eat a varied diet suited to their needs.

Clinical trials showed WW Flex produced better weight loss results among participants than in clinical trials of previous Weight Watchers programmes.

Speaking about the plan, Zoe Griffiths, Head of Programme and Public Health at Weight Watchers, said: “The Weight Watchers programme is always based on the latest nutritional, activity and psychological science and current health guidelines.

“WW Flex expands our range of zero Points foods to guide members toward a healthier pattern of eating. It offers the freedom and flexibility they need to make significant lifestyle changes that have positive benefits beyond just weight loss.

“The results are the best we’ve ever seen for a Weight Watchers programme in a clinical trial.”

A new cookbook has been released with recipe suggestions and meal planners to make it easy for dieters to follow.

Example dishes include honey roast salmon, mini fritters, and Indian-style chicken – and Express.co.uk has a recipe to get you started on your weight loss journey. 

Kale, pancetta and poached eggs

Serves four. Prep time: 15 minutes, cook time: 20 minutes. Three SmartPoints per serving.

8 slices pancetta
125g shredded kale
3 shallots, finely chopped
1⁄2 cucumber, diced
1⁄2 teaspoon English mustard powder 1 tablespoon extra virgin olive oil
2 tablespoons cider vinegar
11⁄2 teaspoons yellow mustard seeds 1 teaspoon white wine vinegar
4 large eggs


Preheat the oven to 180°C, fan 160°C, gas mark 4 and line a baking sheet with baking paper. Put the pancetta on the prepared baking sheet, then cook for 8-12 minutes until golden. Transfer to a plate to cool and crisp up, then break it into pieces.

Blanch the kale in boiling water for 1 minute, then drain and refresh under cold water. Combine the kale, shallots and cucumber in a large bowl and set aside. Put the mustard powder in a small bowl and stir in the oil to make a smooth paste. Whisk in the cider vinegar and 1 tablespoon water, then stir in the mustard seeds and set aside.

Bring a large pan of water to a gentle simmer and add the white wine vinegar. Poach the eggs, one at a time, in the simmering water for 3 minutes until set, then remove from the water with a slotted spoon and drain on kitchen paper. When all the eggs are cooked, remove the pan from the heat and return all 4 eggs to the water for 15 seconds to warm through.

Dress the kale salad with the mustard dressing, then divide it between 4 plates. Top with a poached egg and serve topped with the pancetta pieces.