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Jayne Wetton Fitness

Jayne Wetton Fitness

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Live and pre-recorded workouts. Multi level fitness for all abilities. Empathetic experienced Instructor.
Choose from Pilates, Step, Yoga, Pump, BLT, Aerobics, LIIT, Body Toning, Barre & more!!

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11 hours ago

Jayne Wetton Fitness
Just keep walking... walking... walking... walking! 🚶‍♂️🚶🚶‍♀️No matter rain or shine, get up and get 2000 steps in before you start the day from the comfort of your own home. 👣👟🧦⏰🌞 Join me every weekday morning at 8am for 15 minutes live, or if you've got places to be, join me on #replay to walk your way to fitness. Here are all the details you need to know... 📅 Monday 4 July - Friday 29 July 💸 Cost: £12.00 🎟️ Join here: www.jaynewettonfitness.com/product/walkfit/I hope you'll join me - tag a friend who may be interested in the comment below! 😍🥰👇See you next Monday! 😁Jayne🖤🤍💚 ... See MoreSee Less
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21 hours ago

Jayne Wetton Fitness
J'adore la salade... ❣️❣️❣️Nicoise Salad or Salad Niçoise as it is also called is a French Salad and a firm favourite of mine, which comes from Nice, France. 🇫🇷One thing I like about this salad is that you can prepare all the elements for it ahead of time. This makes it a perfect salad for when you're on the go, as you need only whisk up a dressing and throw things together at the last minute! 🥗Here's what you'll need: 🥚 4 Large eggs 🥗 450g Green beans 🥔 450g Potatoes 🍅150g Cherry tomatoes🥬 4 Baby lettuces (leaves separated) 🐟 220g Canned tuna in olive oil🐟 12 Anchovy fillets🫒 60g Black olives🫒 60ml Olive oil 🍷 2 tbsp Red wine vinegar 🧂 1 tsp. salt 🧂 1 tsp. black pepper Here's how... Place the eggs into a small pot and add cold water to cover the eggs. Bring the pan to boil over high heat, then remove the pan from the heat and cover. Set aside to stand for 15 minutes. Drain the eggs, then transfer them to a bowl of cold water and allow the eggs to cool. Once cool, peel the eggs and cut them in half. Meanwhile, bring another pot of water to boil over medium-high heat. Add the green beans and cook for 3-4 minutes, until tender. Using a strainer, scoop out the beans and transfer them to a colander. Rinse under running cold water and set aside. Add the potatoes to the boiling water and cook until tender, for approximately 10 minutes. Drain the potatoes and rinse under running cold water until cool enough to handle. Cut the potatoes into halves or quarters. Halve the tomatoes and arrange the lettuce leaves on a plate. Distribute the green beans, potatoes, tomatoes, tuna, and egg halves around the lettuce leaves. Scatter the anchovies and olives over the potatoes. Drizzle the salad with olive oil and vinegar, and sprinkle with salt and pepper. 👍❤️ Like this post, if you're going to give this salad a try... I can't wait to hear about your delicious dishes! Bon Appetit!Jayne!💚🖤🤍 ... See MoreSee Less
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Simple. Healthy. Delicious. 😍🥗As we all crave some summer sun, fresh food and bright colours on our plates, this week I will be sharing some summer meal inspiration... watch out this week for some of my favourite summer specialities from my recipe eBook, which is available here >> 📗 bit.ly/3nE3t8V On the menu tonight... Mediterranean chickpea and couscous salad! 😋This Mediterranean chickpea and couscous salad is a filling yet light lunch or dinner option and, in my eyes, a complete winner! 🥗And a top tip - it tastes even better the next day after the flavours have had a chance to meld. So you can enjoy it for dinner and then again the next day for lunch. The recipe below will make enough for four servings... scrumptious! 💚🤍💚Here's what you'll need...🍴1 can of chickpeas, drained🍴1 tbsp. Olive oil 🍴1/2 tsp. paprika 🍴1/4 cayenne pepper 🍴1/4 cayenne pepper 🍴1/2 cucumber🍴150g cherry tomatoes 🍴1/2 cup black olives🍴4 tbsp chopped parsley 🍴1 red bell pepper🍴2 tsp oregano🍴Cashew butter Here's how to prepare: 🍴 Prepare the cashew butter dressing - mix a spoon of cashew butter with parsley and a splash of olive oil to create dressing.🍴 Cook the couscous according to the instructions on your packaging, then transfer it to a large bowl to cook For the chickpeas: 🍴 Preheat the oven to 200 degrees Celsius 🍴 Place the drained chickpeas in a bowl, drizzle with olive oil, add spices and mix until coated. Spread the chickpeas onto a baking sheet, place the sheet into the oven and bake for 15 minutes, then remove from the oven and stir the chickpeas. Return the sheet to the oven and bake for a further 10-15 minutes until crispy. For the salad: 🍴 When ready to serve, add the chopped vegetables and oregano into the couscous and mix. Divide into four portions, top with the crispy chickpeas and drizzle over the cashew butter dressing. Tuck in and enjoy - I hope this fills a spot! Share your supper snaps in the comments below if you try this delicious dish! Bon appetite! 😘Jayne!💚🖤🤍 ... See MoreSee Less
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