News

Chocolate Protein Muffins

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Ingredients 

  • ¾ cup rolled old-fashioned oats
  • 2 ripe bananas
  • 3 scoops chocolate protein powder
  • 1/2 cup oat milk
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup chocolate chips + more for topping

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Directions

    1. Preheat oven to 180°C. Add muffin cases to a tin and set aside.
    2. Add oats, banana, chocolate protein powder, oat milk, eggs into a bowl along with baking powder and baking soda and mix well. Blend until combined.
    3. Use a spatula to stir in chocolate chips and then transfer muffin mix into prepared muffin cases. Sprinkle extra chocolate chips on top of each muffin.
    4. Bake muffins for 35 to 40 minutes or until a toothpick comes out clean.

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Chocolate Coconut Protein Balls

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Ingredients

100g Coconut Oil

50g Golden Syrup/Honey

1 Pack Dark Chocolate Digestive Biscuits 

1 Egg

1 Scoop Chocolate Protein Powder

Desiccated coconut

1 Getbuzzing High Protein Chocolate Coconut Bar Bar Crumbled (optional)

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Directions 

1. Melt Coconut Oil and Golden Syrup/Honey in a sauce pan over a low heat. Set aside. 

2. Add the full pack of biscuits to a bag and crush using a rolling pin until crumbs. 

3. Add the crushed biscuits, egg, protein powder and Chocolate Coconut Getbuzzing Bar to the coconut oil and honey and stir HARD. You want the mixture to come together. 

4. Pour desiccated coconut onto a plate and scoop a small amount of the mixture making each scoop into balls and then rolling them over the desiccated coconut.

5. Freeze for 30 minutes and then they can be kept in the fridge to enjoy! 

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GETBUZZING & SIGMA SPORTS ARE PUSING THE PERKS WITH NOWCA!

We are super buzzed to announce that GetBuzzing & Sigma Sports have teamed up with NOWCA to bring you a great offer!

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NOWCA, the National Open Water Coaching Association, is the UK leading network of open water venues with over 40 locations nationwide. One of their core values is safety first, which takes priority above all else! NOWCA’s strong ambition to provide the passionate open water community access to safe venues has led to the development of world leading systems & technologies that tackle safety & venue efficiency head on. All NOWCA affiliated venues adopt their digital platforms, this means members can be assured a safe visit no matter which venue they choose. NOWCA’s membership fees are currently £15 a year which comes with a range of benefits such as access to over 40 safe & scenic open water venues, free ACTiO app to easily manage your account & bookings, insurance cover for personal accident & injury, NOWCA Perks for exclusive discounts from top brands, and much more. NOWCA perks will give you 10% off our bars at www.sigmasports.com.

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To become a NOWCA member and receive NOWCA Perks with 10% off Getbuzzing Bars at www.sigmasports.com please follow the link below -

https://actio.nowca.org/root/home

 

Its simple and easy to join!

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A School Dinner Classic - Chocolate Concrete Cake

Ingredients 

200g Plain Flour

60g Cocoa Powder

100g Golden Caster Sugar 

145g Butter

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Directions

  1. Preheat the oven to 160º. Grease and line a 20cm baking tin.
  2. Put the flour, sugar and cocoa powder into a bowl and mix until uniform in colour.
  3. Pour in the melted butter and combine until the mixture resembles breadcrumbs. You can use your hands to do this.
  4. Tip the mixture into the prepared tin and press it down firmly using your hands.
  5.  Bake in the preheated oven for 18 minutes. Remove from the oven and sprinkle over 2 teaspoons of granulated sugar. Leave too cool in the tin.

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Top 10 Best Snacks to have in your Golf Bag

Performance nutritionist Dr James Morehen rounds up the 10 best snacks to have in your golf bag and Getbuzzing Bars are 1 of them!

'For those that prefer more of an oat-based bar, this cherry nut-free option from the team at Get Buzzing is outstanding. Slow-release carbohydrates will provide you with a good amount of energy going into the back nine, as well as an awesome taste to go with it.'

Read more by clicking on the link below -

https://www.golfmonthly.com/features/the-game/10-best-snacks-to-have-in-your-golf-bag-226223

 

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10 Good Reasons Why We Eat Breakfast

Eating breakfast every morning provides us with so many benefits. 
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1. ENERGY
Energy levels are sustained by eating carbs which will release energy slowly - e.g oats!
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2. METABOLISM
Missing breakfast slows down your metabolism and makes it harder for the body to burn fat.
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3. WEIGHT
Eating a low fat, high carb breakfast will kick start your metabolism and in turn keeps your body fat levels under control.
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4. MEMORY - TRUE FACT!
Eating breakfast influences the process involved in the formation and retrieval of memories and in managing complex and challenging information. Breakfast achieves this through the ability to raise blood glucose levels which makes sure brain cells are on top form!
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5. CONCENTRATION AND ALERTNESS
Missing breakfast is an occupation hazard! Research shows a much lower incidence of work-related accidents for people who eat breakfast. To boost concentration and alleviate tiredness the brain needs feeding!
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6. HUNGER 
Slow release carbs induce a feeling of satisfaction and fullness which prevents binging on high fat and sugary foods later on in the day. 
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7. MOOD
Feeding your brain at the appropriate time - first thing in the morning - and with the appropriate nutrients will CHEER YOU UP!!
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8. STRESS
Breakfast is a stress buster!
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9. HYDRATION
Drink 2 litres of water a day is so important for everyday life! 60-70% of our body is made up of water. 
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10. IMMUNITY
Begin the day with foods rich in vitamin A,C, B and Zinc. Include some of the following in your diet citrus fruit, berries, melon, eggs, oily fish, whole grain cereals and oats. 
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Friday Fitness

Let's Go!

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Ladder Circuit

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10-12-14-16-18-20-28-16-14-12-10
Bike/Run/Row/Ski Cals
Jump Squats
Burpees
Press Ups
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Core Circuit

5 ROUNDS

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20 Mountain Climbers

20 Leg Raise

20 Russian Twists

20 Plank to Toe Touches (10 each side)

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Weekend Workout

Here is another spicy workout for the weekend...

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10 ROUNDS

As fast as possible 

NO REST

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1 min Run/bike/High Knees

20 Air Squats

10 Press Ups toe taps

20 Reverse Lunges

10 Burpees

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Make sure to hydrate and refuel with one of our delicious bars!

 

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Key Benefits of Bananas, Berries, Dates and Wowbutter

 

Banana Bar

Our Banana Bar is Nut and Gluten Free and contains delicious real banana pieces.

Bananas are:

High in potassium - Potassium is one of the most important electrolytes in the body, helping to regulate heart function as well as fluid balance – a key factor in regulating blood pressure.

Great Source of Vitamin B6 and Vitamin C - One medium sized banana can provide up to 33% of the daily value of vitamin B6

Improves Digestive Health - A medium-sized banana has about 3 grams of fibre, making bananas a fairly good fibre source. Dietary fibre has been linked too many health benefits, including improved digestion.

Controls Blood Sugar Levels - Bananas are rich in pectin which can moderate blood sugar levels.

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Berry Bar

Our Berry Bar is Nut and Gluten Free and packed full of Strawberries, Raspberries and Blueberries.

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Berries are:

Full of Antioxidants - Berries are a great source of antioxidants, such as anthocyanins, ellagic acid, and resveratrol. In addition to protecting your cells, these plant compounds may reduce disease risk

Help Fights Inflammation - Berries have strong anti-inflammatory properties. Inflammation is your body defence against infection or injury.

Great Source of Fibre - berries consist of about 85% water. The rest is mostly fibre and fibre is an integral part of a healthy diet. It helps you stay regular and maintain your weight, and is essential for bowel health

Maintain Healthy Bones by containing iron, phosphorous, calcium, magnesium, zinc, and vitamin K. Each of these is a component of bone. These contribute to building and maintaining bone structure and strength.

Improves Skin by being packed with 24% of recommended daily allowance of Vitamin C which Collagen (the support system of the skin) relies on.

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Date Bar

Our Date Bar is Nut and Gluten Free containing real date and apricot pieces along with mixed seeds.

 

Dates are:

Packed full of vitamins and minerals needed for healthy bones (Calcium, Vitamin K and Magnesium)

Contain Antioxidants - Selenium and folate both antioxidants that helps prevent tissue and cell damage along with red cell formation which is important in pregnancy.

Great Source of Fibre - Just ¼ of a cup of dates provides 12% of a your daily fibre requirement. Fiber helps a person feel fuller for longer.

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VEGAN Wowbutter Bar

Our Vegan Wowbutter bar is not only nut and gluten free but also VEGAN. Using roasted soy beans in the wowbutter spread to get the delicious nutty flavour without using any nuts!

"2 tbsp (32 g) of WOWBUTTER provides 28% of the daily amount of soy protein shown to help lower cholesterol"

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Soy Beans are:

High In protein - Soya is regarded as equal to animal foods in protein quality yet it is thought that plant proteins are processed differently to animal proteins. For example, experimental studies have shown that soya protein isolates tend to lower cholesterol levels, in those people with typically high levels, while protein from animal sources may raise cholesterol levels. 

Soybeans contain hormone-like substances - (called phytoestrogens) that copy the action of the female hormone oestrogen. It is thought soy can reduce menopausal symptoms (such as hot flushes).

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Weekend Workout

Core and Legs

Equipment - Medicine Ball/DB or 2 Litre Water Bottles

4 Rounds

45 Seconds on 15 Seconds rest
1 minute rest between rounds

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  1. Deadlifts 
  2. Swings (Hinge at the hips and swing weight between legs and up over the head)
  3. Standing Oblique Crunch (Left)
  4. Standing Oblique Crunch (Right)
  5. Hip Thrusts Chest Press (Weight sat on your hips when you bring your hips up push the weight above your head. When you lower down lower the weight to your chest)
  6. Leg Raise (Weight above you head slowly straight legs slowly lift the legs up and controlled down)
  7. Squats (Bring weight to your chest or shoulders and drop down into a squat position and then back up)
  8. Weighted Wall Sits 

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Coffee, Banana and Oat Smoothie

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Ingredients 

1 Frozen Banana

1 Cup Chilled Coffee

1/2 Cup Coconut Milk (any milk alternative is fine)

1/4 tsp Ground Cinnamon

2 tbsp Wowbutter Spread (Peanut Butter if no nut allergies)

1/4 Cup of Oats

1 tsp Honey 

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Directions

Combine all ingredients in a blender with a handful of ice until smooth, adding more milk as necessary to reach a consistency to your liking. Optionally top with a sprinkle of chocolate or cinnamon and serve immediately.

 

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Simple and Delicious Coconut Cake

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Ingredients 

150g SR Flour

50g Coconut Oil – melted

50g Soft Brown Sugar

1 egg

2 tbsp Unsweetened Coconut Milk

50g Desecated Coconut

1 tsp Vanilla Essence

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Icing (Optional)

100g Icing Sugar

1 Tbsp Greek Yoghurt

3 Tbsp Unsweetened Coconut Milk

20g Shredded Coconut

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Directions

1. Pre heat oven to 180oC and line a loaf or cake tin.

2. Cream the oil and sugar together, beat in the egg adding a little flour so it doesn’t curdle. 

3. Stir in the remainder of the Flour and add the milk and vanilla essence.

 4. Bake in oven for 20-25 mins.

5. For the Icing - add all ingredients to a bowl and mix well. Wait for the cake to fully cool before adding on top. 

 

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Friday Workout

 

FULL BODY BLAST

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2 Circuits - 5 exercises on each 
1 minute on each exercise 
1 minute rest between each circuit
4 ROUNDS

(Completing circuit 1 and circuit 2 is 1 round)

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CIRCUIT 1

Burpee Star jumps

Plank

Bridge

High knees (low impact knees into chest without jumping)

Bicycle Crunches – making sure legs straighten fully and bring knees into chest each time

1 MINUTE REST

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CIRCUIT 2

Jump Squats

30 sec/30 sec Left/Right Side Plank

Mountain climbers

Jump Lunges

Leg Raise

1 MINUTE REST

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REPEAT X 4

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Strawberry and Chocolate Oat Cookies

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Ingredients

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  • 2 cups Oats
  • 2 large Bananas (mashed)
  • 1/4 cup Strawberries (chopped)
  • 1/2 cup Wowbutter (or any nut butter spread/alternative)
  • 1/4 cup Milk Chocolate Chips

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Directions

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  1. Preheat the oven to 175C/350F. Line a large tray with parchment paper or prepare a Silpat cookie sheet. Set aside. 
  2. In a large mixing bowl, combine all your ingredients, except for your chocolate chips, and mix well. Fold through your chocolate chips. 
  3. Form 16 small balls of dough and place each one on the lined tray/cookie sheet. Press each ball into a cookie shape. Bake for 12-15 minutes, or until golden on the edges.
  4. Remove from the oven and allow cooling on the tray/sheet before transferring to a wire rack to cool completely. 

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Vegan Chocolate Raspberry Coconut Cups

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Ingredients

  • ¾ cup unsweetened cocoa
  • ¾ cup melted coconut oil
  • ¼ cup maple syrup
  • ¼ tsp sea salt
  • 1 cup oats
  • ½ cup shredded coconut
  • 1 cup thawed frozen raspberries (or fresh!)
  • 2 Tbsp coconut cream 
  • 1 Tbsp maple syrup
  • 1 Tbsp melted coconut oil
  • 1 tsp vanilla

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Directions

  1. Line a muffin pan with 9 liners.
  2. In a medium sized bowl add your cocoa, melted coconut oil, maple syrup & sea salt. Whisk until full combined and smooth.
  3. Take a little less than 1 Tbsp of the melted chocolate and pour into each liner 1 at a time. Using a small pastry brush or a small spoon brush the chocolate until it is almost all the way up the sides. Place in the freezer for 10-minutes.
  4. While the chocolate is firming up, make your filling. First place the oats and coconut in a food processor or blender and process for about 30 seconds. Pour this mixture into a small bowl and set aside. Next add your thawed raspberries to the food processor and process until pureed. Add in your oat/coconut mixture, coconut cream, maple syrup, melted coconut oil and vanilla. Again, process until all combined.
  5. Remove your chocolate from the freezer. Take about 1 Tbsp of the filling at a time and roll into a ball. Flatten and place on each chocolate base. Once finished, spoon the remaining melted chocolate over each filled muffin cup, making sure the raspberry coconut filling is completely covered. Place back in the fridge for 10-minutes or until firm. Keep chocolate cups in fridge until ready to eat (they melt slightly). Enjoy!

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Workout Wednesday With Kate

EQUIPMENT NEEDED 

2 x Litre Water Bottles Full
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8 Rounds

50 secs on 10 secs off 
1 Minute rest between rounds 
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    1. Plank Leg Taps (Plank position - right leg out and back, left leg out and back - Repeat)
    2. Walk Outs (Standing tall bend down and walk your hands out until you are in a plank position optional press up here and then walk your hands back up to standing - Repeat)
    3. Squats (Hold a water bottle in each hand)
    4. Alt Side Lunge (Hold a water bottle in each hand)
    5. Jump Squats (Hold a water bottle in each hand)
    6. Leg Raise (Lie on the floor with your legs straight in the air making sure your back does not bend slowly lower your legs down just above the floor and then bring back up - Repeat)
    7. Butterfly Sit Ups - (Lie on your back soles of your feet together with your knees bent let them fall outwards - like a butterfly. Stretch your arms over your head and come back to touch your feet - Repeat)
    8. Glute Bridge - (Lie on the floor with you knees bent and feet flat on the floor. Lift your hips off the ground until your knees, hips and shoulders form a straight line. Squeeze those glutes hard and keep your abs drawn in so you don't overextend your back during the exercise)

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Berry Chia Pudding

Recipe by

Tiff Afflick

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Ingredients 

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  • 20g chia seeds
  • 85ml milk
  • 1/2 tsp vanilla extract
  • 1-2 tsp maple syrup or honey (to taste)
  • 3 heaped tsp Greek yoghurt
  • 1/2 GetBuzzing Berry Bar + extra for topping
  • Small handful of blueberries
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Directions

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  1. Add the chia seeds, milk, vanilla extract and honey/syrup to a dish, then stir well to combine the ingredients. 
  2. Crumble 1/2 of a GetBuzzing Berry Bar into the dish and stir. Take half of the blueberries and slice them in half, then stir these into the dish too. 
  3. Leave the chia pudding to soak for at least 1hr, then stir in the yoghurt (you can add an extra tsp of milk or yoghurt to bring the pudding to your preferred consistency). Top the chia pudding with the remaining blueberries and an optional extra sprinkle of GetBuzzing Berry Bar and/or a drizzle of honey, then serve. 
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Super simple, but it's delicious with the sweetness of the berry bar! 

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Cherry and Coconut Cake

Ingredients  

  • 150 g Coconut Oil melted
  • 175 ml coconut milk
  • 100 g soft brown sugar
  • 1 Getbuzzing High Protein Cherry Bar (crumbled)
  • 3 eggs (lightly beaten)
  • 4 – 6 Tablespoons desiccated/shredded sweetened coconut,
  • 225 g Plain / All purpose flour (sieved)
  • 1 tsp baking powder
  • ½ tsp salt
  • 350 g  Canned or glace Cherries, pitted and roughly chopped

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Directions

  1. Pre heat oven to 160oC
  2. Melt coconut oil in bowl and add soft brown sugar. 
  3. Roll cherries in a tbsp of flour (so they don’t sink to bottom of cake)  add all the rest of ingredients
  4. Mix well and place in greased tin
  5. Bake for 1hr – 1hr 10

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Getbuzzing Banana Waffles

Recipe by

Tiff Afflick

Ingredients

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  • 1 banana
  • 1/2 tbsp honey
  • 50g buckwheat flour 
  • 1/2 tsp baking powder
  • 5g chia seeds + water to cover
  • 1 GetBuzzing Banana Bar
  • 40ml milk
  • 1 tsp melted coconut oil + extra for greasing the waffle iron/mould
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Method

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  1. Pre-heat the waffle iron, or oven (190C) if using silicon moulds.
  2. Add the chia seeds to a small dish, then cover in water (around 25ml will do). Leave for 5 minutes.
  3. Meanwhile, add half of the banana to a mixing bowl, then mash it to a smooth puree.
  4. Add the oil, milk, chia seeds and honey to the banana, then stir well to combine. 
  5. Fold in the flour and baking powder, then mix well to form a smooth batter.
  6. Crumble in half of the GetBuzzing bar, then stir again to distribute the pieces.
  7. Grease the waffle iron/mould with a bit of extra oil, then pour the batter into the mould. There should be enough mixture to make 2 small waffles.
  8. Cook the waffles on the waffle iron for 7-8 minutes, or bake in the oven for 15-18 minutes, until firm and golden. 
  9. Serve the waffles with the remaining banana, crumbled banana bar and extra honey to drizzle over.

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Wowbutter and Banana Baked Oats

Ingredients

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  • 2 cups old-fashioned oats
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 over ripe bananas
  • 1 ½ cups coconut milk
  • ¼ cup wowbutter spread
  • 2 tablespoons maple syrup
  • 1 tablespoon ground flaxseed
  • 1 teaspoon vanilla extract
  • 1 getbuzzing VEGAN wowbutter bar crumbled (optional)

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Directions

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  1. Preheat the oven to 180° C. In an 8×11 inch baking dish, combine the oats, cinnamon, baking powder and salt.
  2. In a large mixing bowl, mash the bananas, then add the coconut milk, wowbutter, maple syrup, flaxseed and vanilla extract. Allow the mixture to stand for 5 minutes for the flaxseed to set.
  3. Pour over the wet ingredients over the oat mixture and stir to combine.
  4. Bake in the preheated oven until the top of the oatmeal is golden and the mixture is set, about 30-35 minutes. Remove and allow it to cool for 5 minutes.
  5. Serve with drizzled wowbutter and banana slices, if desired.

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Fitness Friday

Workout 1

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50 seconds on 10 seconds rest

6 ROUNDS

1 Minute Rest between rounds 

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  1. High Knees
  2. Burpee Star Jumps
  3. Mountain Climbers
  4. Jump Lunges
  5. Press Up Shoulder Taps (if needed knees on the floor to make easier)
  6. Jump Squats

 

AB Workout

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1 Minute each exercise

5 ROUNDS

1 Minute Rest Between Sets

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  1. Bicycle Crunches
  2. Right Side Plank Dip
  3. Left Side Plank Dip
  4. Russian Twists
  5. Extended Arm/Leg Plank (Bring right arm and left leg up HOLD then down, bring left arm and right leg up HOLD then down - REPEAT)
  6. Hollow Hold

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Make sure to hydrate and refuel with a Getbuzzing bar!

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Chocolate Coconut Protein Millionaires Shortbread

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Ingredients

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For the shortbread

  • 250g plain flour
  • 75g caster sugar
  • 175g butter, softened

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For the caramel

  • 100g butter
  • 50g light muscovador sugar
  • 397g can condensed milk

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Topping

  • 4 High Protein Chocolate Coconut Bars 

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Method

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  • Heat the oven to 180C. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.

  • To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.

  • Knead the mixture together until it forms a dough, then press into the base of the prepared tin.

  • Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave too cool in the tin.

  • To make the caramel, place 100g butter or margarine, 50g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won’t affect the flavour.)

  • Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.

  • Once cooled, crumble 4 High Protein Chocolate Coconut Getbuzzing Bars into bowl and heat in the microwave for 1 minute. Add onto of the caramel evenly and leave to cool.
  • Cut into squares and enjoy!

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Wowbutter Banana Bread

Ingredients

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  • 100g Self Raising Flour
  • 50g Soft Brown Sugar
  • 1 egg
  • 2 Wowbutter bars melted (30 secs in microwave)
  • 2 Ripe Bananas mashed
  • 50g desiccated coconut.

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 Directions

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  1. Mix the flour, sugar, bananas and coconut together,  add egg and melted wowbutter bars.

  2. Stir until well combined.

  3. Cook for 25-30 mins ar 150oC.

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Optional sprinkle coconut on top before putting in oven.  Or add sliced Bananas on top when cooked before eating!

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Christmas Gingerbread Cookies

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Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 3/4 cup unsalted butter , softened
  • cup light-brown sugar
  • 1 large egg
  • 1/4 cup Golden Syrup
  • 1 cup icing sugar 
  • A few tsp water

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Instructions

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  • In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds, set aside.
  • In the bowl cream together butter, 1 cup brown sugar until well blended then add the egg and golden syrup mix well.  
  • Mix in the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg until well combined.
  • Cover bowl with plastic wrap and chill 1 hour. Preheat oven to 180 degrees and line a baking tray.
  • Scoop dough into balls and place evenly apart on the baking tray. 
  • Bake in preheated oven 8 - 10 minutes.
  • Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
  • Add your icing sugar to a small bowl with the water. You want a sticky but thin consistancy so you can dip half a cookie in.
  • Once cookies have completely cooled dip half of each cookie into your icing and add sprinkles or design to each cookie. 

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Getbuzzing and TVAA Exciting Partnership!

We are excited to announce our official partnership with Thames Valley Air Ambulance.

'Beaconsfield based healthy snack bar company, getbuzzing, has so far raised £4,500, thanks to a generous 1p donation from every bar sold.
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With the average cost of a helicopter mission costing £3,325, getbuzzing has set its sights on raising tens of thousands.
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The owner and founder of getbuzzing, Kate Wallace, knows how vital Thames Valley Air Ambulance is to the community. In 2008, Kate was involved in a road traffic collision. Although Kate was not injured herself, she saw Thames Valley Air Ambulance in action delivering hospital-level treatment to others involved in the incident.
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Kate said: ‘Thames Valley Air Ambulance is a charity that is very close to my heart, having seen their amazing work at a time of need. At getbuzzing we are very excited with this partnership opportunity and are looking forward to making a difference in people’s lives through the money we can raise for this fantastic cause.‘
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In addition to donating a portion of snack bar sales to Thames Valley Air Ambulance, Kate and her husband were part of a relay team who swam across the English Channel on 14 September in 12 hours 22 minutes raising over £1,800.

Thames Valley Air Ambulance is a charity that is very close to my heart, having seen their amazing work at a time of need.

Kate Wallace, owner and founder of getbuzzing
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Samantha Collier, Corporate Partnerships Manager, said: ‘This is such an exciting fundraising opportunity for us. It is the first time we have had a partnership where a donation will be made from every sale. The funds raised will help us give patients the best possible chance when the worst happens. We are incredibly grateful for the generous support from getbuzzing.’
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The bars are available to buy from Amazon and Waitrose.'
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Fitness Friday

Workout 1

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10 ROUNDS
15 seconds rest after each round
5 Chest to Floor Burpees
10 1 and 1/4 Squats 
12 V Sits
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Workout 2

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EMOM - Every Minute On The Minute
3 ROUNDS
The faster you complete each exercise the longer rest you have within the minute
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20 Jump Squats 
10 Press Up Toe Touches
(Plank position do 1 press up and then right hand touch left ankle and left hand touches right ankle - repeat)
20 Jump Lunges
20 Bicycle Crunches
1 Minute High Knees
10 Plank to elbow 
(Plank Position on your elbows and then move onto your hands - repeat)
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Rice Krispie Pumpkins

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Ingredients  

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  • 1/4 cup Butter
  • 1 Big Bag Large Marshmallows (40 Marshmallows)
  • 4 cups Rice Krispies
  • Red and Yellow Colouring
  • Mini Rolos
  • Green M&Ms
  • 1/4 cup melted butter/oil (for your hands to stop them sticking)
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Directions

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  1. In a large pot, melt the butter over low heat.
  2. Add the marshmallows and stir until completely melted and combined with the butter.
  3. Remove from the heat. Add several drops of yellow food colouring, mix it together, then add red food colouring one drop at a time, mixing as you go. Add red/yellow drops until you reach your desired colour. (Around 4 drops red and 12 drops yellow). Mix well.
  4. Add the Rice Krispies and stir to combine.
  5. Coat both sides of your hands with a generous amount of oil or butter, and roll the Rice Krispie mixture into small balls. Set on parchment paper. Add oil/butter to your hands after each ball.
  6. While the balls are still warm, gently press a Mini Rolo into the top of each pumpkin for the stem and add a green M&M beside it as the leaf. (Tip: If the pumpkins cool before you're finished, use the end of a thick marker or apple corer to make a small indent in the top for the chocolate to sit in.)
  7. Allow too cool until firm.

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Banana and Oat Cookies

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Ingredients 

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3/4 cup Coconut Oil
2 tbsp Honey
1 tbsp Soft Brown Sugar
1 Egg
3 Mashed Bananas
3 cups Oats
1 tsp Vanilla Extract
1 1/2 cups All Purpose Flour
2 tbsp Cornstarch
1 1/2 tsp Cinnamon
1 tsp Baking Soda
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Directions

.

  1. Mix together butter, brown sugar, sugar, egg, vanilla extract and mashed bananas until well combined.
  2. Add flour, cinnamon, baking soda and cornstarch and mix until combined.
  3. Stir in oats.
  4. Preheat oven to 180oC.
  5. Spoon tablespoons of dough onto a cookie sheet covered with parchment paper. Flatten dough a little bit, into thick discs. They will spread a little when baked.
  6. Bake for 10-12 minutes or until edges just start to golden.
  7. Remove from oven and cool on cookie sheet for 3-4 minutes, then move to cooling rack to finish cooling.

 

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4 Smoothie Recipes using getbuzzing bars

1. Berry Blast

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INGREDIENTS

  • 1 cup frozen strawberries
  • 1/2 cup frozen fresh bluberries 
  • 1 Getbuzzing Berry Bar (crumbled)
  • 1/2 fresh orange juice
  • 2 tsp. chopped and peeled fresh ginger
  • 1/4 cup plain low-fat greek yoghurt 
  • 1 cup Ice

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INSTRUCTIONS

    1. In a blender or food processor, place all ingredients.
    2. Blend until smoothie. Pour into 1 large or 2 small cups.
    3. Enjoy!

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2. Protein Power!

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INGREDIENTS

  • ½ of an avocado
  • 1 Getbuzzing Mint Chocolate High protein Bar (crumbled)
  • ¼ cup vanilla Greek yogurt
  • 1 Scoop chocolate protein powder
  • ½ Tbsp honey
  • ¾ cup milk of choice
  • ½ cup baby spinach, firmly packed
  • ½ cup ice
  • 1 Tbsp cocoa nibs or mini chocolate chips
  • ¼ tsp peppermint extract or more if you like mint (optional)

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INSTRUCTIONS

    1. In a blender or food processor, place all ingredients.
    2. Blend until smoothie. Pour into 1 large or 2 small cups.
    3. Enjoy!

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3. Wake Me Up!

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INGREDIENTS

(If too thick add a splash of oat milk)
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INSTRUCTIONS

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    1. In a blender or food processor, place all ingredients.
    2. Blend until smoothie. Pour into 1 large or 2 small cups.
    3. Enjoy!

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4. Banana Mango Avocado Smooth

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INGREDIENTS

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  • 1 banana, frozen
  • 1 banana Getbuzzing Bar
  • 1 cup mango chunks, frozen
  • 1 cup spinach
  • 1/2 medium avocado
  • 1 cup coconut milk or other non-dairy milk
  • Splash of vanilla extract

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INSTRUCTIONS

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    1. In a blender or food processor, place all ingredients.
    2. Blend until smoothie. Pour into 1 large or 2 small cups.
    3. Enjoy!

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Banana and Apricot Seeded Loaf

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Ingredients 

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  • 2 ripe medium bananas
  • 2 medium eggs, separated
  • 150g low fat natural yogurt
  • 75g light brown sugar or honey
  • 75g fresh or dried apricots, chopped
  • 2 tbsp seed mix
  • 125g wholemeal plain or spelt flour or all SR Flour if you haven’t the Wholemeal or spelt
  • 125g self-raising flour
  • 1 tsp baking powder
  • ½ tsp ground cinnamon or mixed spice

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Directions

.

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Line a 900g loaf tin with baking paper.
  2. Mash the bananas in a bowl and mix in the egg yolks, yogurt, sugar/honey, fresh or dried apricots and half the seeds. Sift in the flours, baking powder, spices and a pinch of salt, tipping in any bran left in the sieve. Fold until well mixed.
  3. In a separate bowl, beat the egg whites to soft peaks, then stir a spoonful into the banana mixture to slacken. Gently fold in the rest of the egg whites.
  4. Pour the cake batter into the loaf tin and scatter with the rest of the seeds. Bake for 50-60 minutes, or until a skewer comes out clean.
  5. Cool in the tin for 15 minutes, then turn out and cool completely on a wire rack.

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Healthy Coconut Rocky Roads

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Ingredients 

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100g Coconut Oil

100g Maple Syrup/Honey

2 tbsp Wowbutter Spread 

2 tsp Vanilla extract

50g Cocoa Powder

5 Digestive Biscuits (or any biscuits of your choice)

5 Ginger Nut Biscuits 

50g  Coconut Chips

50g Cranberries 

Handful of marshmallows (optional)

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Directions 

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1. Line a 9inches x 6inches tray with parchment paper. 

1. In a heat proof bowl add in the coconut oil, maple syrup, wowbutter spread and vanilla extract and melt in the microwave. 

2. Once all melted and mixed through add in the cocoa powder, mix well. 

3. Add the biscuits into a sealable bag and crush (not too much as we want larger pieces of biscuit) using a rolling pin. 

4. Add all remaining ingredients to the melted ingredients and stir until fully covered. 

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Cinnamon Crunch Banana Bread

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Ingredients

2 Large Eggs

2 Large Ripe Bananas (mashed)

1/2 Cup Caster Sugar (or soft brown sugar)

1/3 Cup Coconut Oil

1/2 Cup Greek Yoghurt

1 Getbuzzing Banana Bar (crumbled)

1 3/4 Cup Whole Wheat Flour (or any flour)

2 tsp Cinnamon

1 1/2 tsp Baking Powder

Pinch of Salt

For Crumb Topping:

1/2 Cup Flour (whichever flour you have chosen)

1/2 Cup Brown Sugar

1/4 Butter

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Instructions

  1. Heat the oven to 180°C. Grease and line a 9×5 inch loaf pan.
  2. For the crumb topping, place the flour, brown sugar and cinnamon in a medium bowl. Rub in the butter with your fingertips until crumbs form. Refrigerate until ready to use.
  3. Combine flour, cinnamon, baking powder and a pinch of salt in a large mixing bowl. Whisk together eggs, banana, sugar, coconut oil and greek yoghurt in a separate large measuring jug. Pour wet into dry ingredients and crumble your Getbuzzing Banana Bar. Gently fold in, do not overmix!
  4. Place the batter in the prepared loaf tin and evenly sprinkle with the crumb topping.
  5. Bake for around 50-60 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then remove to a cooling rack to cool completely and enjoy!

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Banana, Cherry and Coconut Loaf

Ingredients

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3 Mashed Bananas
1 egg
2 tblsp Honey
30g Cherries (glace or other)
100g Self Raising Flour
75g Plain Flour
1 tsp Cinnamon
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 Directions

.
  1. Put all ingredients together in a bowl and mix well
  2. Place in greased/lined tin – rectangular or circle and sprinkle desiccated coconut on the top
  3. Place in oven 150 degrees for 35-40 mins – check at 30 mins.

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Weekend Workout

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6 ROUNDS

40 Seconds on 20 Seconds Off

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Burpee Star Jumps

Shoulder Taps

180 degree Squat Jumps

Mountain Climbers

Side Plank (Left Side)

Side Plank (Right Side)

Make sure to stay hydrated and refuel you body.

 

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Banana and Vanilla Protein Muffins

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Ingredients

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  • 1 cup mashed banana approx 2 large bananas
  • 1 egg
  • 4 tablespoons honey
  • 3 tablespoons coconut oil melted+ cooled
  • 3/4 cup oat flour 
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1 teaspoon backing soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 cup dark chocolate chips optional

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Instructions

.

  1. Preheat oven to 180oC and prepare a lined or greased muffin tin.
  2. In a bowl, mash bananas until smooth. Stir in egg, honey, and coconut oil until combined.
  3. Add in all remaining dry ingredients until batter has formed.
  4. Pour batter into cups, filling 3/4 of the way. Bake muffins for 15 minutes or until golden brown and a toothpick comes out clean when inserted in the centre of the muffin

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Chocolate baby pancake sharing platter

Recipe by - Tiff Afflick

Instagram- @thecookingyam

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Ingredients 

(Serves 2)

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Method

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  1. Blend the oats to a fine flour, then add in the egg, cocoa powder, milk, baking powder and honey. Blend again until a smooth batter is formed.
  2. Crumble 1/2 a GetBuzzing Choc-coconut bar into the pancake mix, then stir in.
  3. Heat a frying pan with a small amount of oil or cooking spray, then add tablespoons of the mixture to the pan to form mini pancakes. 
  4. When bubbles appear on the surface of the pancakes, flip them and cook for a further 30s until risen. 
  5. Remove cooked pancakes from the pan, then repeat until all of the mixture is used up. 
  6. Add the cooked pancakes to one side of a large plate, then fill the other side with your choice of additions: Greek yoghurt, fresh fruit, chocolate sauce, nut butter or wowbutter, extra crumbled Choc-coconut bar etc. 
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Super-simple recipe, but these look great when they're served up with all of the delicious toppings.. perfect for World Chocolate Day! 
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Banana, Raspberry and White Chocolate Muffins

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Ingredients

Makes 10 -12 Muffins

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  • 1/3 cup butter
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3 medium mashed bananas
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 cup frozen raspberries
  • 4 ounces chopped white chocolate

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Instructions

.

  1. Preheat oven to 180oC.
  2. Cream together the butter and sugar well.
  3. Beat in the egg and vanilla extract.
  4. Mix in the mashed bananas.
  5. Sift together the flour, baking powder, baking soda and cinnamon.
  6. Fold the dry ingredients into the banana mixture until the flour is almost incorporated then fold in the raspberries and chopped white chocolate.
  7. Spoon batter evenly into paper lined muffin tins, then bake at for 20-25 minutes or until a a knife inserted in the centre comes out clean. ENJOY!

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Berry Ice Lollies

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Ingredients

  • 120 grams fresh blueberries
  • 120 grams fresh strawberries
  • 120 grams fresh raspberries
  • 120 mls coconut milk
  • 60 mls honey

Instructions

  1. Place all berries into a blender with your coconut milk and honey.
  2. Blend until smooth. Don’t worry if you can still see some pieces of blueberry skin in the mixture.
  3. Pour the mixture through a sieve into a measuring cup or bowl. This gets rid of the seeds and little pieces of skin.
  4. After sieving, pour the mixture into your 4 ice lolly moulds.
  5. Freeze for several hours or overnight and enjoy your triple berry homemade ice lollies!

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What Our Friends Say...

Mini Chocolate and Coconut Tarts

Recipe by Tiff Afflick 

Instagram - @thecookingyam

Website - 

https://thecookingyam.co.uk/tag/cooking/

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Ingredients

.
  • 3 GetBuzzing Chocolate and Coconut bars
  • 2 tbsp coconut flour
  • 1 ripe banana
  • 2 heaped tbsp Greek yoghurt
  • 1 1/2 tbsp cocoa powder
  • 2 tbsp syrup or honey
  • To top: fresh berries, granola and desiccated coconut
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Method

.
  1. Crumble the bars into a mixing bowl
  2. Mash the banana in a separate bowl until smooth, then mix this into the crumbled Getbuzzing Chocolate Coconut Bars
  3. Stir in the coconut flour and mix well
  4. Add spoonfuls of the mixture to 9 of the moulds in a tart tin, then press down firmly to shape it into a tart case
  5. Bake the tart cases for 12 minutes at 190oC 
  6. Meanwhile, add the yoghurt, cocoa powder and syrup to a bowl, then mix until smooth
  7. Leave the tart cases to cool after baking, then fill each with 1-2 spoonfuls of the choc yoghurt. Top with fresh berries and a sprinkling of granola and coconut.

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Banana and Coconut Loaf

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Ingredients

  • 170g All Purpose Flour
  • 2 tsp Baking Powder
  • 100g Granulated Sugar
  • 90g Honey
  • 90g Butter
  • 2 large eggs beaten
  • 2 bananas mashed
  • 1 tsp Vanilla Extract
  • 1 tsp coconut extract
  • 90g Icing sugar
  • 1 tsp coconut extract
  • 60g shredded coconut

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Directions

.

  1. Preheat the oven to 180oC.
  2. Spray a loaf pan with non-stick spray, and line it with parchment paper. Set the pan aside.
  3. In one large bowl combine flour, baking powder, salt, granulated sugar and honey. Mix well. 
  4. Add to the same bowl melted butter, bananas, eggs, 1 teaspoon vanilla extract and 1 teaspoon coconut extract. Mix well.
  5. Transfer mixture to lined loaf pan.
  6. Place loaf pan in the oven and bake for about 45 to 55 minutes. The bread should be golden brown. If you insert a toothpick into the loaf it should come out clean. 
  7. Remove from oven and place pan on a cooling rack for 15 to 20 minutes. 
  8. Make the glaze: In a medium-sized bowl combine icing sugar and 2 tbsp water. Add the coconut extract. 
  9. Pour the coconut glaze over the bread. 
  10. Sprinkle with shredded coconut. 

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Blueberry and Banana Pancakes

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INGREDIENTS

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  • 1 cup blueberry greek yoghurt
  • 1 large ripe banana, mashed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup milk
  • 1 cup frozen blueberries

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INSTRUCTIONS

.

  1. Mix together all ingredients well into a large bowl
  2. Heat a nonstick pan and spray with nonstick spray.
  3. Spoon 1/4 cup batter onto pan at a time and lightly flatten with spoon so that pancakes cook evenly.
  4. Cook on one side until bubbles form on uncooked side and then flip and cook until pancake is cooked through.

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Carrot Cake Muffins

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Ingredients 

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  • 3 eggs
  • ½ cup greek yogurt
  • 75g maple syrup 
  • 75g honey
  • 60ml milk
  • 1 teaspoon vanilla extract
  • 2 carrots, shredded
  • 195g cups whole wheat flour or any chosen flour
  • 1 ¾ teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon

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Frosting

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  • 225g light cream cheese, softened
  • 60g Honey
  • 1 teaspoon vanilla extract

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Directions 

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  1. Preheat oven to 175°C.
  2. In a large bowl, whisk the eggs until light and fluffy.
  3. Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.
  4. Pour in the honey, maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
  5. Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.
  6. Portion the batter into a greased 12-cup muffin tin.
  7. Bake for 20 minutes, until the muffins have risen and set.
  8. For the frosting, beat the cream cheese in a small bowl until smooth.
  9. Add in the honey and vanilla and beat again until the mixture is well combined.
  10. Once the muffins have cooled, add a small bit of frosting to each muffin and smooth over the top. 
  11. Enjoy!

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Date and Apricot Slices

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Ingredients

100g butter

50g Soft Brown Sugar

50g Plain Flour

200g Oats

150g Pitted Dates

100g Dried Apricots

1tsp Bicarbonate of Soda

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Directions

1. Grease and Line a small square or rectangular tin and pre heat oven to 150oC.

2. Melt butter and sugar in a bowl. Once melted add flour and oats and mix well.

3. Add the dates and apricots and bicarb to a pan and put enough boiling water to cover half of the dates and apricots. Bring to boil and then turn to a low heat and let the dates and apricots cook through for 5-10 minutes, stirring occasionally.

4. Add half the oat mixture into the baking tray and flatten down. 

5. Pour the date and Apricot mixture over the top and spread over to cover all of the oat mixture.

6. Crumble the remaining oat mixture over the top. Bake in the oven for 20-25 mins of until the top is a light brown.

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Cherry Coconut Tart

Recipe by Tiff Afflick

Website - https://thecookingyam.co.uk/

Instagram - @thecookingyam

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Ingredients

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Base:
Filling:
  • 80ml coconut milk
  • 1 egg
  • 3 tbsp honey or syrup
  • 1 tbsp coconut oil
.

Method

.

  1. Crumble the bars into a mixing bowl, then stir in the remaining ingredients, adding a splash of hot water to help the mixture stick together
  2. Line the bottom of a small tart dish with greaseproof paper, then pour the mixture in and press it firmly around the dish to form a tart case 
  3. Bake for 12-15 minutes at 190degC 
  4. Whisk the filling ingredients together, then pour into the tart case. Bake for another 15-20 minutes until the tart is golden and the filling is firm to the touch
  5. Leave to cool completely, before using a knife to ease the sides of the tart away from the dish and turning the tart out onto a plate
  6. Divide into 6 portions and serve

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Berry Skillet

Recipe by - Tiff Afflick 
Instagram - @thecookingyam
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Ingredients

 .
  • Handful of oats
  • 2 tbsp Greek yoghurt
  • 1/2 tsp baking powder
  • 1 egg white
  • A splash of milk
  • 2 tsp syrup/honey
  • 1/2 GetBuzzing berry bar 
  • 1 tsp berry jam
. 

Method

. 
  1. Blend the oats, Greek yoghurt, baking powder, syrup and milk together, adding an extra splash of milk if needed, to bring the mixture to make a smooth, thick batter. 
  2. Crumble in some of the bar, reserving some for topping, and stir
  3. Pour the mixture into a small skillet (or small muffin moulds), then swirl on the jam and finish with a final crumble of the berry bar.
  4. Bake for 15-20mins @ 190C until golden. Best served with Greek yoghurt and fresh berries!

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Espresso Chocolate Chip Cookies

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Espresso Butter Mix:

  • 1 1/4 cup Unsalted Butter
  • 1/4 Coffee Granules 

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Dry Mix:

  • 3 1/3 cups all-purpose flour
  • 1 tablespoon coffee granules
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • Pinch of salt

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Wet Mix:

  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggsat room temperature
  • 2 teaspoons vanilla extract
  • 12 ounces dark chocolate chunks or semi-sweet chocolate chips

Directions

.

Espresso Butter Mix

  • To a medium saucepan, set over medium heat, add the butter. When the butter has melted, turn off the heat. Stir in the espresso and mix until it’s covered in the butter. Cover the saucepan and allow to cool for 20 minutes. When it’s done, pour it through a fine mesh strainer, into a large bowl.

Wet Mix

  • Grab the large bowl with the melted/espresso butter in it. To that bowl, add the brown sugar and white sugar. Beat together until nice and fluffy, about 3 minutes. Add the eggs, one at a time, until combined. Pour in the vanilla extract and beat once more.
  • Add the flour to your mix. Mix until the flour is mostly combined and then increase speed until you no longer see any flecks of flour. Pour in the chocolate chunks and mix one last time. Transfer the dough to the fridge to chill for an hour or up to 2 days.
  • Preheat oven to 180oC. Line two baking sheets with parchment paper.
  • Using a medium cookie scoop, scoop out balls of dough. If it’s super chilled, you may need to push some dough into the scoop so it’s nice and compact. 
  • Transfer 6 to 7 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 7 to 8 minutes. If the dough is super cold, it may need up to 10 minutes to bake. They should be light to medium golden brown. Repeat until you’ve baked all the cookies.

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Getbuzzing Home Workouts 2

Workout 1 

50-40-30-20-10 Reps

NO REST

  • High Knees
  • Squat Kicks
  • Jump Lunges
  • Ab Crunches
  • Step Ups

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Workout 2

AMRAP 40 Minutes 

(As Many Rounds As Possible)

  • Hand to Elbow Plank x 10
  • Burpees x 10
  • Reverse Lunge x 10.10 (One side at a time tucking knee up to chest)
  • Burpees x 10
  • Squat Press x 20
  • Burpees x 10

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Workout 3

AB CIRCUIT

5 Rounds - 1 Minute rest between rounds

  • Alt Standing Cross Crunches x 20
  • Sit Ups with Punches x 20 (4 punches each sit up)
  • Russian Twists x 20
  • Toe Taps x 20

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Rock Cakes

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Ingredients

.

200g Self Raising Flour

50g Soft Brown Sugar

100g Butter

1 Egg

1 tsp Nutmeg

1 tsp Mixed Spice

100g Dried Fruit/Raisins

Little Milk of choice to mix

.

Directions

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1. Heat oven at 150oC and line a baking tray.

2. Add flour, sugar, spices into a large bowl and mix.

3. Add the butter and using your hands rub it into the mixture.

4. Add dried fruit of choice, egg and a little milk and mix until combined.

5. Bake for 12 mins or until golden brown. 

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Getbuzzing Homemade Granola



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Ingredients 

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100g Coconut Oil 
100g clear honey
1 Getbuzzing Mixed Berry Bar (crumbled)
1tbsp Vanilla Extract
1/2tsp salt
250g rolled oats
1 tbsp cinnamon (optional)
Shredded Coconut (optional or fruit /raisins/berries as alternative )
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.

Directions

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.
Melt the oil and honey add all other ingredients 
except the fruit and stir well 

Cook in oven Gas mark 150 for 8 mins
Stir half way through then add fruit if you are wanting it

Enjoy !

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