It probably feels like it's been pretty hard to miss lately, with TV ads, news items, and classes springing up just about everywhere. So what is all the fuss about?

Zumba® is a Latin dance-inspired fitness program created in the 1990s by Colombian fitness instructor "Beto" Perez. Classes are attended by millions of participants in over 125 countries, and it continues to grow in popularity, with new variations including ‘Toning’, ‘Aqua’, ‘Gold’ (for older and less active participants) and ‘Zumbatomic’ (for kids). Millions more experience Zumba® in their own homes, through DVDs and chart-topping games versions including X-Box, Wii and Playstation.

Zumba® is a fun and exciting form of exercise, providing a really effective workout for people of all ages and fitnesses, as each participant can work at the level that suits them. A wide variety of different dance styles (no prior dance knowledge or skills required!) – including salsa, cha cha, merengue, belly dance, reggaeton, hip hop, flamenco and bollywood – are used, combining great music with a proper fitness workout (classes always include warm-up, cool down and stretch sections), based on slow and fast interval training. So Zumba® provides a total body toning routine along with a heart-pumping cardio aerobic workout - a great way to get toned, benefit the heart, and burn calories all at the same time. But most importantly ... IT’S FUN!

I started attending weekly Zumba® classes in October 2010 and fell in love with it straight away. I’ve always loved dancing of all sorts, and very quickly knew that Zumba® was for me, and decided I wanted to run my own classes, even though I’d never done anything like that before. I found out I needed to complete “Zumba® Basic 1” instructor training before being certified to teach, and it took a while to find a course that wasn’t either fully booked within days, or being held at the other end of the country!

I’ve been teaching Zumba® since January (and have lost 7kgs in the process!) and now teach four times a week; twice in London where I still have my ‘day job’ (as a University Manager) and twice where I live in Huntingdon. In April I am training in Zumba Gold®, which gives a slightly gentler level of workout (but without losing any of the fun!), aimed at older participants or those less used to exercising, so I’m really looking forward to teaching Zumba Gold® too.

I try to make sure all my classes are fun, and encourage everyone, even complete beginners, to throw themselves into all the different routines. With Zumba® it really doesn’t matter if you don’t get all the steps right, or go in a different direction … so long as you’re moving about it’ll be doing you good, and as I always tell my students … if you’re laughing while you’re moving, it’s doing you even more good! :)

So if you’re still wondering “What’s the fuss about?” I say, “Find a class and see for yourself.” Try it once … what have you got to lose? Apart from maybe the odd kilo or two!!



For more information or to book for one of Debra’s Zumba® or Zumba Gold® classes, phone or text 07891375954, email zumbadebs@gmail.com, or via Facebook page “Debs Zumba Huntingdon”.

ZUMBA® and the Zumba Fitness logos are trademarks of Zumba Fitness, LLC, used under license.

You can use a kitchen timer to keep track of your intervals. If you are unclear what the exercise is I am describing, please look for a video or arrange for an in-person tutorial.

Please consult your doctor before engaging on any fitness regime.

Remember to go for QUALITY over quantity. Breath on the excursion (ie, exhale when pushing yourself up on the push up, inhale as you return to the ground). Keep your abs in as if there is a string from your belly button pulling through to your spine.

1 minute- Walk in place
30 seconds- Jog in place with high knees
1 minute- While standing with feet should-width apart, touch your hand to the opposite toe (or as close as you can without bending the knees). Come back to standing up with arms out to side (180 degree from each other). Alternate and repeat.
1 minute- Push/press ups against a desk, counter, or wall
1 minute- Sumo squats (feet wide apart and toes at 45 degrees) with heel lift. Start with one heel up off ground. Every time you come to bottom of squat change which heel is up. This works your inner thighs.
1 minute- Triceps dip on a stable/sturdy (aka not rolling) chair or bench. Elbows point straight back. Only your arms move you up and down.
1 minute- Split squat by assuming lunge position with right foot in front. Drop left knee almost to ground and stand up again. Feet stay where they are. Keep front knee over the ankle. Repeat.
1 minute- Split squat with left foot in front.
As long as it takes- Leg lifts. 12 reps in each position. Start by laying down on your back. Lift one leg (other leg bent) at a time for lifts- easy. For the next 10 lifts come up to resting on your elbows with a strong back. Then for the last set of twelve, sit straight up and using hands for support, placed slightly behind body with elbows straight. Repeat with other leg.

Repeat as many times as you would like. Get it done!

I hope you really embrace this weekend's challenge. All I ask is that you try something new every day. New exercise class, new restaurant, new running route, new yoga pose, new food...you get the idea. The world is your oyster, as Shakespeare said (read: All the pleasures and opportunities of life are open to you!) so take full advantage.

Feel free to comment below on what you tried and/or send in a pic. Enjoy!

This lasagna recipe is adapted from the "The Better Homes and Gardens New Cookbook" Spinach Lasagna. This is also where my recipe for banana bread is from.





I love veg so we throw a little more in. Feel free to alter the recipe with veg you enjoy. I don't know the nutritional value, but it will count for at least 1 of you 5 servings of fruit and veg.

Ingredients
9 uncooked lasagna noodles
1 cup chopped onion (1 large onion)
1 cup sliced fresh mushrooms (we omit this because James doesn't like mushrooms. Boo.)
4 cloves garlic, minced
2 tablespoons margarine or butter
1 bell pepper (any color)
Head of broccoli
1 cup chopped carrots
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry or bag of fresh spinach sauteed
1 (15-ounce) container ricotta cheese (note you can add in 1/2 brick of firm tofu as the consistency will match the ricotta and add protein)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan or Romano cheese
2 eggs, beaten
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
1 (30 1/2-ounce)