A day in the life of..

Jess Tappin

Twitter - @jesstappin

Instagram - @jessietappin


7:50am: Wake up and have a quick scroll through my phone, catch up on life


8.00am I’ll go down and make my breakfast.

Usually I’d go for porridge with oat milk (my favourite) it’s a game changer for porridge, I then put some honey &/dates in with some frozen berries, topped a sprinkle of a getbuzzing bar on top (normally banana/wow butter/date & seed)

This will keep my full and fuelled through my session!

9am : I leave for the track I try to cycle especially if the weathers nice :) 


9:20 : Training starts, long warm up, stretching and drills. Followed by hurdles and running session.


12pm : I would then have a little mini buzz bar once the running session is done for a pick me up :) then off to the gym. Finishing gym normally with a mini core circuit.



1:30pm : make sure if I’m not going to be home in time to have some protein.


After training I can normally relax and meet up with friends unless I’m working at the chocolate cafe. I absolutely love working there, so social, I love meeting, talking and serving all the customers! :)










Valid 4th-7th May 2018




Nutrition for Golf by Professor Graeme Close

Fuelling the perfect round 


Most golfers have the same pre-match routine. This basically involves arriving at the course 15 minutes prior to their Tee time, throwing their shoes on in the car park, running to the pro shop to sign in and grab a score card and finally grabbing a chocolate bar and bottle of water for the round. Unfortunately, this nutritional strategy is often common at the elite end as well as with the amateur golfer.  However, we know there is a better way which will not only improve performance but also will be more beneficial for long term health. I am going to offer 3 tips to fuel your round, which should see energy levels maintained during the back 9 and reduce your handicap.

 1. Bring Foods with you

Unfortunately, the choices available at many golf courses are not ideal and it is therefore essential that as well as packing your golf bag with the correct equipment you also include the correct food. I encourage the golfers I work with to eat a snack at hole 4, a mini meal at hole 9 and a final snack around hole 13. The snacks are often bars such as Get Buzzing Bars which have low GI carbohydrates for sustained release of energy. At the half way point, a simple chicken or tuna wrap is idea to provide protein for muscle repair and carbohydrate for energy with a second Get Buzzing bar coming at hole 13. These items are all easy to carry and are perfect options for the serious golfer. Next time you are watching golf on television have a look how many of the top pros can be seen eating a sandwich or wrap during the round – and these are always home-made rather than pre-made packaged low quality ones.

 2. Have a fuelling strategy

I encourage the golfers I work with to get into a feeding routine. Often, golfers may have food with them but forget to eat this given their focus is purely on the round. It is really effective to make a mark on your score card to remind you when to eat. A simple circle around holes 4, 9 and 13 could be all you need to remind you to take on board your nutrition. This means you will not be worrying about when should I eat or stress when you realise its hole 18 and your food has not moved out of your golf bag!

 3. Hydrate throughout the round and consider electrolyte tablets 

Dehydration can be extremely common during a round of golf which will impair both physical and mental performance. The good news is that this can easily be prevented with a simple hydration strategy. I always advise people to bring a water bottle with you that you can have pre-chilled. A good tip is fill your bottle 1/3 with water and put this in the freezer over-night. Then in the morning fill the rest of the bottle with cold water. As the ice melts this will maintain a cold drink for the round. At the course, it is a good idea to add an electrolyte tablet to the drink especially if it’s a hot day. These are cheap and one I often use is Nutrition X (, since like ‘Get Buzzing Bars’ these are also Informed Sport tested to check for contamination. When we sweat, we lose electrolytes as well as water so we should try to replace these essential electrolytes as well as the water. I advise the golfers I work with to get into the habit of sipping water at the end of each hole. Consider getting into the habit of lifting your water bottle out of your bag when you put your putter away - even if you only carry the bottle to the next tee. This will remind you to drink rather than waiting until you feel thirsty and dehydrated. You do not need to force fluid into you, as this can also be equally dangerous, but just sip little and often.
I really hope this has given some insights into maintaining your energy and concentration levels during your next round. This simple strategy could be the difference between a good round and a great round. 
Good luck, Graeme


BRISTOL FLYERS Rohndell Goodwin

Bristol Flyers guard Rohndell Goodwin reflects on the season so far as the regular season comes to a close and the BBL Play-Offs beckon.
“With the regular season coming to an end, my first professional season has had its ups and downs, but overall I can say I enjoyed being in the U.K. a lot, and that the Bristol Flyers is a wonderful organisation that take cares of their players. Everyone, from the coaching staff, the fans and the Bristol Sport staff, are always in good spirits!
The season so far has been good; we set some goals and we’re beginning to achieve them. We had one of the best starts to the season that the Bristol Flyers has ever had (since going professional in the BBL), and we are now guaranteed a winning BBL record for the first time ever. We work hard everyday to better ourselves as a team and as men so it’s great when it pays off.
Playing at the SGS College Arena has been great; the fans have been cheering hard and loud since I've landed in England and creates a really good atmosphere at home games. With qualification to the BBL Play-Offs now certain, we now have a chance to do something that the Flyers have not done in the BBL, which is finish top six in the standings, so it’s very exciting.
Playing an intense eight month season (involving many back-to-back games) creates a lot of wear and tear on your body, so I have to make sure I am preparing and eating right. One of the ways I do this is with Getbuzzing’s WOWBUTTER bars (a nut-free flapjack bar), which I enjoy eating regularly because they are high in protein, use natural ingredients and don’t contain any artificial flavours, colours or preservatives. Its something I grab on the go before a work out or training, but also something I can eat at half-time to keep me going for the rest of the game.
With the Play-Offs coming up I’m really hoping that we can end my first professional season on a high with a strong post-season performance!”
Bristol Flyers fans can try Getbuzzing bars and receive a 20% discount by using the code FLYERS20 at

Banana and Chocolate Chip Bars

Short on time? This is quick easy and super delicious recipe to enjoy while the sun is shining.


75g Oats 

2 Banana Getbuzzing Bars

75g Brown Sugar

75g Flour

100g Butter

3 Ripe Bananas

Chocolate Chips 



1. Preheat oven to 180C and lightly butter a 18cm square cake tin.

2. Add the oats, brown sugar and flour into a bowl. Rub in the butter with your fingers until mixture resembles breadcrumbs. 

3. In a separate bowl mash up the bananas and add to the mixture along with the chocolate chips and crumbled getbuzzing bars 

3. Pour mixture into your baking tin and bake for 25 minutes or until golden brown.

Leave to cool and enjoy!

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We have a birthday in the office this week and what better way to celebrate then to bake a delicious chocolate coconut cake!

For the cake

  • 150g self raining flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 110g chocolate finely chopped
  • 100g unsalted butter softened
  • 150g granulated sugar
  • large eggs
  • 1 teaspoon vanilla extract
  • 55g unsweetened cocoa powder plus more for dusting the pan
  • 120ml canned coconut milk


For the topping and filling

  • 200g butter chopped
  • 200g dark chocolate chopped
  • Desiccated coconut to sprinkle on top (if you fancy)




  1. Heat the oven to 160°C. Spray 2 8-inch round pans with nonstick spray. Line the bottoms with parchment paper cut into a circle to fit the pan. Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder. Tap out any excess and set aside.
  2. In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk and set aside.
  3. Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat. Set aside to cool.
  4. Using a stand mixer or a handheld electric mixer, beat the butter and sugar together on medium-low speed until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla. Add the cocoa powder and melted chocolate and mix until well incorporated. With the mixer set to low speed. gradually add half the flour mixture, followed by the coconut milk, and then the remaining flour mixture. Beat just until combined. The batter will be thick.
  5. Divide the batter evenly between the 2 prepared pans. Use an offset spatula to spread the batter all the way to the edges of the pan and smooth out the surface. Bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out with only a few dry crumbs. Cool the cake in the pans for 10 minutes, then invert the cakes onto a wire rack to cool completely. Peel the parchment paper off the bottoms before filling.


Topping and Filling

  1. Place butter and chocolate in a glass or ceramic bowl over a saucepan of simmering water. Stir until smooth. Cool to room temperature. Beat mixture with a wooden spoon until thick and spreadable.

Once the cake has cooled spread the chocolate butter cream onto the top of one of the cakes and place the other onto. Add remaining butter cream as a topping.




Rachael Burford

Harlequins and England player

Q: You have just competed in the Six Nations, tell us what your training looked like and how you prepared yourself for competing.

A: During competition training is tapered so we are fresh and ready to play at the speed and intensity we need to, we need to be fresh going into games so we can maximize our performance. A week leading into a game would look like this 

  • Monday- Weights and Rugby session
  • Tuesday – Rugby Session but walking + A full rugby session 
  • Wednesday – Speed and Skills 
  • Thursday – Rest 
  • Friday – Team Run 
  • Saturday – Play 
  • Sunday Rest and recovery 


Q: How did it feel to be selected to play against France?

A: I am always so honored to be selected to play for my country but this was even more special, I had picked up an injury during the Wales game which meant I missed the Scotland game. It was a little touch and go if I could get back to fit to be up for selection. I had put in so much hard work to ensure that I was ready to go. So I was absolutely delighted to be selected. 


Q: We all had our breath held until the end of the match between England and France. Tell us how you were feeling at that point? Did this further motivate the team to play strong against Ireland?

A: I still felt we were under control at that stage of the game but France are a side who never give up, playing against the top side in big competitions always comes down to fine margins! Unfortunately, this time we didn’t get a win but you learn from these times more than you do for winning.  It was heartbreaking to lose in the final minute of the game but all credit to France. Our mentality didn’t change going into Ireland, we had one focus which was to perform as a team and win the game! 


Q: The Women’s Six Nations is becoming more popular with every year, why do you think there has been a shift in its popularity? 

A: I think there are a few reasons, the media coverage now is greater than ever and people are seeing how good women’s rugby is. The other part is how professional players, unions, and clubs are taking the sport which creates interest into the game. The product itself is getting better and better, the skill level and athleticism of the players, makes for brilliant watching and captures the audience. 


Q: How was the Burford Academy founded and what made you want to go into coaching girls rugby?

A: I founded The Burford Academy in 2016, I wanted to create an opportunity for girls to attend Girls only camps to be challenged both on and off the pitch. As a player growing up I was always surrounded by boys and men and even my idols were male, so I wanted to be able to give something back to the sport. I want girls to feel confident and to go on to achieve whatever they want to and I hope that the Academy can be a platform that helps to develop players on and off the pitch.


Q: What kind of services does the academy provide and what age range do you work within?

A: We coach all ages from 8- 18 years old, we heavily focus on the core skills of the game along with some games which completely has fun in mind but is also challenging! We also run a classroom session working on a few different subjects such as Teamwork, leadership skills, confidence, nutrition etc, we hope working on these skills helps them excel not just in rugby but also away from rugby.


Q: How do you balance the academy, your own training with the Harlequins, and your personal life?

A: Having a routine helps me balance everything, it also requires discipline to stick to my routine. My training schedule is always set out advance so I understand what sessions I need to complete on which days. I try where possible to get my training done in the mornings which frees me up to run my business and fulfill work commitments…. A good diary always helps! The other important balance you have to get is time away from rugby and training and work! Making some time for yourself and friends and family is very important. 


Q: What advice would you give girls about wanting a career within the sport?

A: Allow yourself to be a beginner, too maybe people give up or don’t try something because they don’t think they can or that they are good at the sport yet! So allow yourself to be a beginner make mistakes and give it your best! We are start somewhere. You didn’t just start walking as a child or be able to write… you had to learn and the same applies to sport.


Q: Do you have any up and coming events or competitions that you are involved in? 

A: Harlequins secured a top four position in the Tyrrells XV premiership which we are just about to go into the Play offs, which consist of a home and away Semi finals… We take on Wasps on the 7th and 14th April with the ambition of getting into the final on the 29th April. Get down to the Stoop on the 14th for a huge game against wasps to hopefully secure our place in the final!  





For Cheesecakes

16 ounces Cream Cheese, softened (2 packages)

1/4 cup sour cream

1 teaspoon vanilla extract

2 eggs

1/2 cup sugar

zest of one lemon (optional)

For Crust

8 sheets graham crackers

2 tablespoons granulated sugar

1/8 teaspoon salt

3 tablespoons melted butter

For Topping

1 cup sweetened coconut, toasted

36 mini eggs



  1. Preheat oven to 180 celsius/325 degrees. Line a 12 cup muffin tin with cupcake liners, set aside.
  2. Crush the graham crackers into crumbs in a food processor.  Add the 2 tablespoons of sugar and the 1/8 teaspoon of salt, pulse a few times to combine.  Pour in the melted butter and pulse until mixed. (If you don't have a food processor, crackers can be crushed by sealing in a large ziptop bag and crushing with a rolling pin or other heavy object until they are fine crumbs.  Pour them into a bowl, whisk in sugar and salt, then stir in the butter and mix until combined))
  3. Evenly divide the crumb mixture between the 12 muffin cups.  Use a small flat bottomed measuring cup to press the crumbs into the bottom of each cup (I used a 1/4 cup).
  4. Beat the cream cheese, sour cream, vanilla and sugar until smooth.
  5. Add the eggs, one at a time and mix until well combined.  Mix in lemon zest if using.
  6. Evenly divide the cheesecake mixture between the 12 muffin cups.  Bake for 25-30 minutes, or until centers are set.
  7. Allow to cool completely, then refrigerate for 2 hours or up to overnight.
  8. To toast the coconut, spread in an even layer on a baking sheet.  Toast in the oven at 325 degrees, stirring every 5 minutes, until golden.  This should take 10-15 minutes.  Watch closely because the coconut can go from golden to burnt in an instant!
  9. Before serving, sprinkle the toasted coconut in a circle around the edges of each mini cheesecake to form the "nest"  Place 3 mini eggs in the center.  Enjoy!


Cheesecakes can be made a day ahead, reserve toppings until the day of serving.

Store leftovers in the refrigerator. 

Recipe by




Chocolate Protein Cookies

A tasty way to start the weekend with this quick and easy chocolate protein recipe!


  • 2 Scoops Chocolate Protein Powder
  • 2 TBSP Wowbutter
  • 2 TBSP Coconut Flour
  • 1TBSP Honey
  • 150ml Coconut Milk
  • 1 TSP Vanilla Essence 
  • Chocolate Chips


  1.  Heat the oven to 160C and line a baking tray.
  2. Place all ingredients into a bowl and stir with a spoon until you get a sticky batter.
  3. Separate the mixture into 8 balls and lay evenly on the baking tray.
  4. Place in the oven for 20 minutes at 160C.




A typical training day and food diary with...

Amy Kilpin

Age group triathlete

Instagram - @akilpin
Twitter - @akilpin
My days are usually packed out from start to finish – juggling training and running a business is no small feat! It means we need to be conscious of my training sessions and ensure I don’t overload myself.
My coach structures my training plan to fit in with work commitments while gaining the maximum possible benefit and adaptation from my training sessions.
Nutritionally, I work with a nutritionist whose primary emphasis is on health – when your body is under a state of near constant-stress, then you have the mental pressures of full time work on top, it means that your body requires as much support as possible to repair itself, reduce inflammation, and keep the immune system functioning optimally. The nutrition program is also designed to provide me with the essential macronutrients to enable me to hit all my training sessions well-fuelled and well-recovered.

A typical training day and food diary looks like this:

6am – wake up and eat a banana (I sometimes add a coffee if it’s a hard session, otherwise a herbal tea or lemon juice and water)
6.30am – 3k swim session consisting of technique work and some tempo/threshold intervals
8am – breakfast: sprouted organic oats (made into porridge with hemp milk), a handful of almonds, a tablespoon of flaxseed, fresh blueberries and a teaspoon of Manuka honey
9am – head to my office and do some work!
10.30am – mid-morning snack of matcha green tea, an apple and a tablespoon of pumpkin seed butter
12.30am – lunch: large salad of dark leaves, cherry tomatoes, beetroot, cucumber, radishes, with spelt grain, freekah grain or sweet potato, and either lentils or black beans, with a drizzle of lemon juice and balsamic vinegar
3pm – snack of a protein Get Buzzing bar (chocolate coconut is my all-time favourite!) and a turmeric tea
4pm – high intensity treadmill run of usually around 1 hour, or a high intensity interval session on my turbo (indoor bike trainer), accompanied by a low or zero calorie electrolyte drink. I sometimes add a gel if it’s a very hard session
5pm – recover with Cherry Active or CocoPro drink
6pm – dinner: mixed vegetable stir fry with fresh ginger, chilli, lime and garlic, shitake mushrooms, tofu and brown rice noodles or wholegrain Jasmine rice, with soy sauce
7pm – dessert consisting of two tablespoons of fat free Greek yoghurt or quark, a passionfruit or kiwi fruit and a teaspoon of cinnamon or nutmeg
9pm – bedtime, sometimes accompanied by a herbal tea or an amino acid drink mix
This is a typical weekday, but weekends always involve longer training sessions and usually consist of three to five hours of training per day. 
The foods include a lot of anti-inflammatory ingredients and there is a fair amount of consistent fuelling to manage energy levels and blood sugar throughout the day.
I am a life-long vegetarian so having the additional support of a high protein energy bar such as Get Buzzing helps to top up my protein requirements throughout the day. They are ideal for in-between sessions as they provide protein to help maximise recovery while adding carbohydrates for fuel.
So there you have it!
Happy training and happy fuelling!



Could dairy-free eating be eating our bones?

Could dairy-free eating be eating our bones?

By Professor Graeme Close

There are an increasing number of people choosing to avoid dairy in the belief that this is a healthier option or in a desire to pursue a vegan lifestyle. Many websites and bloggers claim that consuming dairy causes digestive problems, inflammation and can even increase bone loss, all of which are not supported by scientific evidence in the vast majority of people. Whilst some individuals do have a genuine allergy to cow’s milk (and therefore without doubt should therefore avoid it) many people simply avoid it regardless of symptoms. In fact, the Food Standards Agency report that almost half of people aged 16-24 claim to be dairy intolerant compared with just 8% of people over 75, whilst official statistics suggest that as little as 5% are genuinely allergic. Whilst it is perfectly possible to have a well-balanced diet avoiding dairy, there is a concern that people who just eliminate it without paying attention to what they are replacing it with run a genuine risk of drastically reducing their daily calcium intake which in the long term can have serious consequences on bone health.
Calcium is found in a variety of foods although as can be seen in Table 1, dairy based foods are an excellent source of it. It is recommended that adults consume about 1000mg per day (1300mg if you are 9-18 years old) which is easily achieved if consuming dairy products but can be more difficult from plant based foods. Calcium deficiencies can be difficult to diagnose since acute low calcium intake cannot be assessed in a blood test. This is because of the key role that blood calcium plays in muscle and heart contractions and therefore the body is excellent at maintaining blood calcium concentrations - although there is a big price to pay in doing this. The body’s reserve of calcium is in our bones and therefore when daily calcium intake is low, bones are demineralised to maintain calcium concentrations and the skeleton is weakened.  Over time this can lead to stress fractures and osteoporosis. From an athletic perspective, we also know that calcium is lost in sweat which may suggest that highly active people need a greater increase in calcium than sedentary individuals. In fact, it has been shown that 1000mg of additional calcium (consumed in food products not supplements) prior to exercise is able to prevent the breakdown of bone tissue.  
Table 1. Food sources of calcium. The RDA is between 700-1300mg per day. 

Food and Serving Size

Calcium Content (mg)

Glass (200ml) whole, or skimmed cows milk


Glass (200ml) calcium enriched soy milk


Hard Cheese (i.e. cheddar) 30g serving


Yoghurt (120g)


Sardines (with bones) 1Ž2 tin


Broccoli (2 spears)


Kale (1 cup chopped)


Lettuce (1 cup chopped)


Typical multi vitamin / mineral supplement


It is therefore wise to pay some attention to calcium intake especially in highly active people and try to assess your daily intake. If you are going to embark upon a vegan diet, or dairy free diet, it is important to ensure that calcium is replaced (for example calcium enriched soy milk). However, please remember that contrary to what is often written by nutrition gurus, there is no health advantage of going dairy free unless you have a genuine allergy which should be diagnosed by a qualified medical professional. So, let’s give some respect back to this crucial mineral and ensure that we are doing everything we can to build and maintain a strong skeleton.
Good luck




Treat someone special this Valentines Day with 40% off our Cherry 12 Pack and Berry 24 Packs.






Treat your other half this valentines day with our delicious vanilla protein pancake recipe!


1 scoop vanilla potein

100ml Milk (we used coconut milk)

1 large egg

50g Oats

1tsp Cinnamon

1/4 tsp baking powder

1 banana (optional)


1. Add oats to a blender and blitz until it resembles flour. Add the protein powder, baking powder, egg, milk and cinnamon. Blend together until a pancake mixture.

2. Heat a lightly oiled frying pan over a medium heat. Pour the mixture onto the pausing approx 1/4 of the mixture.

3. Tilt the pan in a circular motion so the batter covers the surface equally.

4. Cook the pancake for about 50 seconds each side or until the both sides are a light brown.

5. Serve hot with topping of you choice. 


Delicious Healthy Brownies

What better way to start a Friday than a deliciously healthy brownie recipe!



  • 1 and 1/2 cups dark chocolate chips
  • 1/4 cup + 2 tablespoons coconut oil LouAna brand recommended
  • 1 cup vanilla Greek yogurt*
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup coconut sugar brown sugar can be substituted
  • 3/4 cup oat flour (blended oats)


  • 1/2 cup dark chocolate chips
  • 2 tablespoons coconut milk or any other
  • 2 tablespoons vanilla Greek yogurt
  • 3/4- 1 & 1/4 cups powdered sugar


  1. Preheat the oven to 180 degrees FC Line an 8 x 8 pan with parchment paper and grease.
  2. In a bowl place 1 cup of chocolate chips or chopped and measured dark chocolate.
  3. Microwave the coconut oil and measure the coconut oil in its melted, hot state.
  4. Pour the hot melted coconut oil over the dark chocolate and stir the chocolate until it is completely melted.
  5. Add in the Greek yogurt. Make sure the Greek yogurt is quite thick and not watery. If needed drab it with a paper towel after stirring and measuring it.
  6. Stir in the vanilla, salt, baking soda, and coconut sugar.
  7. If you are making you root flour, blend the oats together until oats resemble flour.
  8. Stir into the mixture. Stir in the remaining 1/2 cup chocolate chips.
  9. Spread the mixture (it is very thick) into the prepared 8 x 8 pan. Bake in the preheated oven for 28-32 minutes or until a fork comes out clean when inserted.
  10. Do not over-bake. Slightly under-baking is better and will yield a better taste and texture. (More fudge-like)
  11. Remove from the oven and allow to cool completely.


Benefits of Coconut

Coconuts have slowly become an extremely versatile product from using it as oil in your cooking or in your hair or on your skin as part of beauty regime. 

These are the top 5 reasons we love coconut -

1. Supports immune system - They are antiviral, antifungal, antibacterial, and anti-parasitic, meaning they kill harmful bacteria, viruses, fungi, and parasites.

2. Fibre Source - It has tons of calcium, potassium, and magnesium, as well as plenty of electrolytes. In fact, coconut water is known to have the same electrolyte levels as human plasma, and has even been used for plasma transfusions!

3.Healthy bones and teeth - Coconut improves the body’s ability to absorb calcium and magnesium. It also prevents osteoporosis, a condition in which the bones become thin and fragile and lose their density.

4. Reduces risk of heart health and improves good cholesterol (HDL)

5. Provides a natural source of quick energy and enhances physical and athletic performance

Make sure to try our delicious High Protein Gluten Free Chocolate Coconut bar filled with natural goodness!





Up to 30% off our bundles!


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Want to try each flavour? Why not grab one of buzzing bite sample packs today!

This includes 1 bite of each -

Date and Seed
Cherry Protein
Mint Chocolate Protein

Healthy Banana Choc Chip Blondies

The new year is now with us and we are always looking for healthy snacks to curb those sweet cravings. These blondies are not only delicious but healthy and super easy to make!


  • 1 15oz chickpeas, rinsed and drained
  • ½ cup peanut butter or wowbutter
  • ¼ cup honey can substitute maple syrup for a vegan option
  • ¼ cup coconut sugar or brown sugar
  • 1 TBS almond milk
  • 2 tsp vanilla
  • ½ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup chocolate chips
  • extra sea salt & chocolate chips for the top


  1. Preheat oven to 350 degrees F. Grease an 8" or 9" glass baking pan and set aside.
  2. Put all ingredients except for chocolate chips into your blender or food processor. You should get a perfectly smooth consistency.
  3. Once smooth, add chocolate chips and mix by hand.
  4. Pour mixture into your prepared pan and spread out evenly.
  5. Sprinkle a few more chocolate chips and sea salt on top.
  6. Bake in your preheated oven for 20-30 mintues until the edges just pull away from the pan, the top is set and slightly golden brown.
  7. Let cool for at least 15 minutes, then enjoy!
  8. Store in an airtight container in the refrigerator. You can eat them cold or warm in the microwave for 15 seconds to regain the fresh-from-the-oven deliciousness!







Professor Graeme Close will be taking over our Twitter answering all of your questions!

Dont miss out!



Professor Graeme Close 

Originally a Professional rugby league player, Graeme is now a Professor in Human Physiology at Liverpool John Moores University where he combines his academic research with nutrition and physiology consultancy to some of the worlds leading sporting individuals and organisations.
As well as leading a masters degree in sport nutrition Graeme is currently the expert nutrition consultant to England Rugby, he is the lead nutritionist to Everton Football Club and works with some of the worlds leading golfers such as Jason Day, the British Number 1 tennis player Johanna Konta and he also works with many Rugby League players.

ISENC 2017



The conference brings together all professionals in the Sport and Nutrition sector to discuss trending topics throughout the industry.
As Official Healthy Snacking Partner of British Athletics, getbuzzing exhibit every year at this hugely interesting event. 

This year we have an addition to our collection! Our two brand new high protein bars; Chocolate Coconut and Vanilla & Seed! Professor Graeme Close helped to develop these bars to ensure they were the perfect fit for not only all of our professional sportsmen and women but also the general public.


Professor Close says;

"Finding healthy and tasty snacks for athletes is one of the biggest challenges of the sport nutritionist. Most athletes now understand how to make great choices at meal times but can struggle for options between meals. Getbuzzing bars not only taste great but help me to achieve my nutritional goals with the athletes I work with. Now the bars with extra protein are batch tested it means I can use the entire get buzzing range with confidence.
I am also delighted to be able to help Getbuzzing ensure that their products are research informed, utilising my experience both as an academic researcher and applied nutrition consultant." 

Try one today you wont be dissapointed!

Gingerbread Banana Christmas Cupcakes!

Get creative with this delicious Christmas Cupcake recipe!



  • 1½ cups plain flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup packed dark brown sugar
  • ½ cup vegetable oil
  • ½ cup molasses
  • 1 large egg plus 2 large egg yolks, room temperature
  • 1½ cups mashed banana
  • ¼ cup sour cream
  • 3 tablespoons peeled minced fresh ginger


  • Frosting:
  • 1 cup icing sugar
  • 1 to 2 tablespoons whole milk
  • ¼ teaspoon pure vanilla extract
  • ⅛ teaspoon salt
  • Ginger cookies, optional


Step 1

Heat oven to 350° F and line a standard 12-cup muffin tin with paper liners. Combine the flour, baking powder, cinnamon, cloves, and salt in a medium bowl.

Step 2

Combine the brown sugar, vegetable oil, molasses, egg, and egg yolks in a large bowl. Stir in the mashed bananas, sour cream, and ginger.

Step 3

Gently fold the dry ingredients into the wet ingredients until just combined.

Step 4

Divide the batter between the prepared cups. Bake until a toothpick inserted into the center of the cakes comes out with just a few moist crumbs, 22 to 25 minutes. Transfer cupcakes to a rack to cool completely

Step 5

Prepare the frosting. Whisk together the confectioners’ sugar, milk, vanilla, and salt in a large bowl. Dip the top of each cupcake in the glaze. Let the cupcakes stand at room temperature until the glaze sets. Top with a ginger cookie, if desired


Only 3 days left to order our Christmas Bundles!

Our Christmas Bundles are only available for 3 more days!


Christmas is nearly here!
To celebrate we've put together some exclusive Festive Bundles*
Save up to 28% on our tasty flapjacks and high protein bars.

- Delicious
- All Natural
- Nut-Free
- Super Healthy
- Tasty stocking fillers.

*Whilst Stocks Last.



New Christmas Bundle Offers!


With only 9 days left of getbuzzing's '12 Days of Christmas', we have added 2 new Bundles for you all!



Click here for to shop

but hurry, offer only valid until 17th December 2017!



12 Days Of Christmas!

12 Days Of Christmas at getbuzzing


Here at getbuzzing we have two delicious Christmas Bundles available at an amazing price, available for just 12 days!



Our Protein Christmas Bundle includes:

1 x 12 pack High Protein Chocolate Coconut
1 x 12 pack High Protein Vanilla & Seed
PLUS our Buzz Bite Sample pack! 
Thats 30 bars for just £39.99 RRP £48.97!

Our Get Fruity Christmas Bundle includes:

1 x 24 pack Banana Bars
1 x 24 pack of Mixed Berry Bars 
PLUS our Buzz Bite Sample pack! 
Thats 54 bars for just £39.99 RRP £52.97!



Shop Now- Last orders are 17th December 2017



Black Friday Sale

Our BRAND NEW getbuzzing High Protein bars are not only...









They are also on offer! We are offering a HUGE 40% off both new flavours: 

Chocolate Coconut High Protein bars and Vanilla & Seed High Protein bars

limited time only- offer valid from 24th- 27th November 2017

Click here on Friday 24th November and use code GBLACK at checkout for 40% off our brand new bars!

Banana and Blueberry Oat Muffins

The days are slowly getting colder but what better way to warm up then our delicious Banana and Blueberry Oat Muffins.


  • 120g all-purpose flour
  • 60g old fashioned rolled oats
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 large egg
  • 225g plain Greek yogurt
  • 80g honey
  • 60ml unsweetened almond milk
  • 2 tsp vanilla extract
  • 140g blueberries, frozen or fresh


  1. Preheat your oven to 180C and line a muffin tray.
  2. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In a separate bowl, lightly beat the egg just to break it up. Whisk in the yogurt, honey, sugar, almond milk, and vanilla, mixing until well combined.
  4. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Crumble the getbuzzing bar into the mix and add the blueberries along with 1 Tbsp of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.
  5. Add the batter evenly into the muffin cups and bake for 20-22 minute or until cooked through.



After the launch of our Brand New Chocolate Coconut Protein Bar we loved the combo so much we have been baking away. If you enjoy the rich chocolate and coconut flavours than you will love these!


Coconut Cups
  • 1 ½ cups unsweetened coconut, shreds or flakes
  • ¼ cup coconut oil, solid or melted
  • 2 tablespoons pure maple syrup
Chocolate Layer
  • ½ cup dark chocolate chips
  • ½ teaspoon coconut oil
Coconut Topping
  • ¼ cup unsweetened coconut, shreds or flakes
Chocolate Drizzle
  • 2 tablespoons dark chocolate chips
  • ¼ teaspoon coconut oil



  1. Line a standard 12-muffin pan with cupcake liners. 
  2. Make the Coconut Cups: Add Coconut Cups ingredients to a blender or food processor. Blend until you get a wet and sticky dough-like mixture, with smaller but still noticeable coconut pieces.
  3. Scoop about 1 tablespoon and 1 teaspoon of coconut mixture into each muffin cup. Press down and smooth until you get a tightly packed layer. Coconut mixture will be sticky.*
  4. Make the Chocolate Layer: Add Chocolate Layer ingredients to a medium, microwave-safe bowl. Heat in the microwave in 20-second increments until melted. Stir in between heating, until smooth.
  5. Scoop and drop 1 teaspoon of melted chocolate onto each cup. Using a small spoon, spread chocolate into an even layer. Tap the pan a few times to even out the chocolate. Sprinkle 1 teaspoon of Coconut Topping onto each cup. Set aside.
  6. Make the Chocolate Drizzle: add Chocolate Drizzle ingredients to the bowl of leftover melted chocolate. Heat in the microwave in 20-30 second increments until just softened. Stir until smooth. Pour melted chocolate into a zip bag and trim off a very small tip. Drizzle all cups.
  7. Place muffin pan into the freezer for 10-15 minutes. Thaw for 10-15 minutes before serving. Enjoy! Storing instructions below.

Recipe by -


you can see it ... I TOLD YOU SO

you can't see it ... but time to get excited

You can't see it ... but its powerful

You can't see it ... But its almost there

You can't see it ... But its definitely coming

Vanilla Protein Granola

We are true fans of this protein granola! Using a lot ingredients that go into our bars make it a healthy protein filled breakfast option full of goodness.




  • 250g Old fashioned oats (the larger the better)
  • 1 Getbuzzing Vanilla and Seed High Protein Bar
  • 50g Mixed seeds
  • 50g Mixed Nuts (if wanted)
  • 50g Dried Fruit (we used apricots, dates and cranberries)
  • 50g Desiccated Coconut
  • 1 tsp Vanilla
  • 2 scoops Vanilla Protein 
  • 2 tbsp Coconut Oil (melted)
  • 2 tbsp Honey


  • Pre heat oven to 150C and line a baking tray with parchment paper.
  • Mix the oats, protein powder, coconut oil and honey in a mixing bowl until oats are fully covered (add more coconut oil if needed or coconut/almond milk if needed).
  • Add the rest of the ingredients apart from the dried fruit (this will be added later on) and mix well.
  • Put in the oven for 15 minutes bring out and add in the getbuzzing vanilla high protein bar and the dried fruit and cook for a further 10-15 minutes or util golden and crispy.



You can't see it ... buts its there

The day in the life of...

Josh Cheetham 

Hi, I'm Josh Cheetham, GB Short Track Speed Skater. I train full time with the rest of the British team at the National Ice Centre in Nottingham.
I hope you enjoy my blog, I’m writing it right before travelling out to the first of four Olympic qualifying competitions this year, starting in Hungary. I'm hoping to qualify for my first ever Olympic Games which will take place in February 2018 in South Korea. If you haven't watched Short Track before it’s an exciting and fast sport, we race individually and in a relay, which can look really hectic at times with lots of teams on the ice together.
Here’s a glimpse into what my training day in Nottingham looks like:
I wake up at 6:30am, giving me an hour to get ready. Breakfast consists of a bowl of Weetabix and a nice cup of coffee to start the day.
At 7:30am I head off to training on my motorbike, avoiding the rush hour traffic, and then I’m into the briefing session with the coaches and rest of the team by 8:05am where we find out what the exact plan is for the on-ice session that morning. 
Straight after the briefing we have our off-ice warm-up, that’s 10 minutes jogging, 5 minutes on the BackBaller (foam rolling), 15 minutes static and functional stretching, 15 minutes skate specific work such as cord, single leg dips and cushioning.
We then change into our skinsuits and get our boots, helmets and gloves ready for training. The blades we have are longer, thinner and sharper than normal ice skates to make us go even faster and round the corners smoothly. 
At 9:00am we get the pads on the ice - these are basically like crash mats around the edge of the rink, and as Short Track skaters can get up to speeds of 35mph, crashes can (and do!) happen. Once we’re on the ice, we get through a lot of laps at different speeds, practice starts as well as relay changes - a relay change in Short Track is basically pushing your teammate!
We finish on the ice at 11:00am, get the pads off and get ready for a debrief with the coaches. It’s an ideal time for a Banana getbzzing bar to refuel after the session alongside a pint of milk to boost my protein intake.
Lunch time is 12.30pm, that’s normally a healthy sandwich with fruit and a yogurt. We tend to get a couple of hours to rest and recover, or we might have meetings, I try and get a little bit of sleep when possible as it helps maximise recovery. We’ve got a quiet area with beds at the GB Short Track office, just up the road from the Ice Centre.
Then it’s back to training at 3.30pm. If we aren’t back on the ice then we’re usually in the EIS gym at Holme Pierrepont. Our gym sessions tend to be quite hard as  developing power is extremely important for our speed on the ice. Once we wrap up I can enjoy my Mint Choc High Protein getbuzzing bar.
After that it’s back home for a nice cup of tea and dinner. One of my favourite meals is Spaghetti Bolognese that's been in the slow cooker all day.
In the evenings, I tend to watch a film or chill out with friends. There will be a lot of travelling coming up in Europe and Asia so it’s good to have some quiet time at home before the competition season starts.
Follow Josh on instagram @joshc2692
Find out more about GB Short Track Speed Skating at
Images courtesy of GB Short Track

Healthy Berry Smoothie

This healthy berry smoothie is packed full of antioxidants and a great on the go breakfast!


1 Banana
1 cup Berries (strawberries, blueberries, raspberries, blackberries)
1/2 cup Oats
1 Mixed Berry Getbuzzing Bar
1 cup Almond Milk
1 tbsp Honey 
1 cup Greek Yoghurt

Add all ingredients into a blender and blend until smooth - add extra almond milk if to thick and honey if it is not sweet enough!



No Bake Protein Energy Balls

Perfect for healthy easy snacking on the go. These energy balls will keep you satisfied for hours!


  • 1 1/2 cups rolled oats
  • 1/2 cup vanilla whey protein powder (about 2 scoops)
  • 1/2 tsp cinnamon
  • 1 tsp chia seeds
  • 1/2 cup Wowbutter
  • 3 tbsp natural honey
  • 1 tsp vanilla extract
  • 1/3 cup raisins, chocolate chips or preferred add-in
  • 2-4 tbsp water or coconut milk


  1. Add oats, protein powder, cinnamon and chia seeds to a large bowl.
  2. Add in peanut butter, honey and vanilla extract. Stir to combine.
  3. Add in raisins (or preferred add-in). Mixture should be slightly sticky but still crumbly.
  4. Slowly add in liquid 1 tablespoon at a time and using hands (get dirty!) combine until it comes together in a sticky ball that holds together. If mixture is too dry, add in more liquid but not so much that it won't hold shape.
  5. Roll into balls using hands.
  6. Place in a container to set in the fridge for at least 30 minutes.
  7. Store in fridge until ready to eat.


Healthy No Bake Protein Chocolate Coconut Brownies

Paleo, Vegan and Gluten Free!

These delicious no bake protein brownies are quick and easy to make and great for a grab and go snack or a healthy dessert.


For the brownie base -

  • 1 cup coconut flour
  • 1 cup cocoa powder
  • 1 scoop chocolate protein powder
  • 1 cup wowbutter
  • 1 1/2 cups of honey or maple syrup
  • 1 cup mashed banana 
  • 1-2 tbsp Silk Unsweetened Almond Milk

For the coconut layer

  • 1/2 cup coconut oil
  • 1 1/2 cups shredded unsweetened coconut
  • 2 tbsp honey or maple syrup


  1. Line a large cake tin or 9 x 9 inch baking pan with parchment paper and set aside.

  2. In a large mixing bowl, add your brownie base ingredients and mix well. If the batter is too thick, add more milk of choice until a thick batter remains. Pour the batter into the lined baking pan and press firmly into it. Refrigerate.

  3. In a microwave safe bowl or stovetop, melt your coconut oil. Add your shredded coconut and pure maple syrup and mix until fully incorporated. Pour the coconut mixture onto the brownie mixture and refrigerate. 

  4. Once chocolate coconut brownies have firmed up, cut into pieces and enjoy!

    Super tasty, super delicious and easy to make! Give it a go!


Our Q Award Winning Product!



The Quality Food Awards are the most prestigious awards for food and drink products on sale in UK grocery outlets. What sets these awards apart is the impartiality and robustness of the judging process.  
The Foodservice Quality Food Awards reward excellence and recognition within this ever expanding foodservice sector.

Our Mint Chocolate High Protein Gluten and Nut Free Bar was the WINNER of the Grab & Go Sweet Category 2017!  

Brand Owner Kate said: "It is a fantastic achievement for a company of our size, we feel honoured to be recognised within such an ever expanding market. Quality is paramount to us, we only use high quality ingredients in our bars and follow stringent procedures to ensure they are produced at premium quality. Many thanks to Q awards for this accolade!"
You can order our award winning bar by clicking HERE  or for any wholesale enquiries please email

Nutrition for the Immune System with Professor Graeme Close

I believe there are 4 main areas that sport nutritionists can help athletes. 

1. Helping athletes achieve their ideal body composition (muscle gain / fat loss)

2. Enhancing game day performance

3. Promoting recovery and 

4. Enhancing health and supporting the immune function. 

I would say that the first 3 are relatively simple to help with and the answers can be found in most half-decent sport nutrition text books. However, supporting the immune system is not as simple with good research on this topic not as easy to come by. Most studies have to rely upon observations, i.e. give a particular diet or supplement and assess how many people may or may not get ill. Although not ideal, this research has led to several suggestions that may help to reduce the number of training days lost to illness.
Whilst moderate exercise is good for our immune system, there is evidence to suggest that high intensity and prolonged training actually increases our risk of infection. This is especially the case in the hours after exercise, a period often referred to as a ‘window of opportunity’. In the UK the average adult will suffer from 2-4 colds per with the symptoms usually clearing within 2 weeks. This means that over the course of a lifetime we spend approximately 2.5 years battling the symptoms of a cold! In simple terms, a cold is a mild viral infection of the nose, throat, sinuses and upper airways. The current advice is to rest, drink plenty of fluids and let the symptoms go away. But is there anything nutritionally we can do to reduce our chances of getting a cold or improve recovery time should we be unfortunate enough to get one?
The biggest nutritional factor associated with immuno-depression is inadequate total energy intake, for example when someone is trying to reduce body fat. This can be compounded if people are trying to lose weight through following a low carbohydrate diet. There is a strong association between plasma glucose, the stress hormone cortisol and compromised immune system. Therefore, one piece of advice to help boost the immune system is to consume carbohydrates during prolonged exercise, especially if this is high-intensity exercise. Research suggests 30-60g of carbohydrate per hour should be enough. 
There is also evidence that protein deficiencies could affect T cells increasing the chance of opportunistic infections and so it is also crucial that sufficient protein is consumed (about 1.2-1.8g per kg body mass) on a daily basis. Although many athletes easily achieve this target, there are a growing number of athletes following a vegan lifestyle and particular attention should be given to ensure these athletes are not immune compromised due to low protein intakes.
During exercise, it is not uncommon to become dehydrated and this again can be a problem for the immune system. Dehydration not only increases the production of stress hormones but also decreases salivary flow rate reducing salivary IgA (one of the first defences against a pathogen). It is therefore crucial that athletes do not get a dry mouth during exercise and are therefore encouraged to drink fluids regularly during training and competition, even if it is a cold day.
Although there are not many micronutrients that can be supplemented to prevent coughs and colds, there is evidence that micronutrient deficiencies can compromise immune function. I therefore make sure that athletes are always consuming a diet rich in vitamin and minerals, especially during the winter months and if there is any concern we do sometimes consider supplementing.
In recent years there has been growing interest in the so-called immune boosting supplements. Research in this area is growing and it is certainly hard to give definitive advice at the moment. The hot supplement at the moment in this area is Zinc Acetate Lozenges with data suggesting that zinc lozenges can reduce a colds’ duration by approximately 44% (401 days of less symptoms over a lifetime). It must be stressed however that the dose has to be >75mg per day for a short period of time (< 7 days). This is a very high dose and needs specialist advice to avoid the risk of toxicity.
Other supplements suggested to boost the immune system include 400mg of vitamin C (modest evidence), glutamine (weak evidence), beta carotene (weak evidence), Quercetin (modest evidence), curcumin (emerging evidence) and Manuka honey (no evidence). Perhaps the best of this bunch is vitamin C which may reduce the length of time and severity of a cold but does not seem to prevent it.
In summary, it is almost inevitable that at some time in our life we are going to get run down and feel ill. I guess my top tips to reduce our chances and to speed up recovery would be
  1. Pay close attention to hand hygiene especially in the winter months. Many illnesses are spread from hand to mouth contact so try to reduce this. And do not neglect soap and water - sometimes this is better than alcohol hand gels.
  2. Avoid nutritional deficiencies and remember if you are trying to lose body fat there is a chance your immune system will be somewhat compromised. 
  3. Avoid getting a dry mouth during exercise. Drink regularly and if this is prolonged consider adding 30-60 g per hour of carbohydrate.
  4. If you do feel a cold coming on, consider Zinc Acetate Lozenges but get some qualified advice on this first. Also 400mg of vitamin C may help speed up the recovery if taken daily during this period.
  5. The evidence for the other immune boosting supplements is so far weak. It is perhaps better to spend your money on the more tried and tested strategies suggested above and improving overall diet quality.
  6. Like all my advice, if you are going to supplement please use ones on the “Informed Sport” register and do this after seeking qualified advice, ideally from someone on the SENr register.
Good luck in your training and stay well!


FLASHSALE! 40% off!



*For limited time only we are offering 40% off our Wowbutter 24 packs! It's easy, just head to and when you reach the checkout enter the code: WOW40 for a huge 40% off!

But hurry, there are only 30 cases available- get yours while stocks last!




Weekend Workout

If your looking for a quick, intense 20 minute workout that will get you buzzing this weekend try this full body fat blasting workout!

It will be sure to get your heart rate up and set you up for the weekend!

Watt Bike Sprints

Press ups


Box Jumps

Watt Bike Sprints 

30 seconds each exercise

5 rounds 

30 seconds - 1 minute rest between rounds

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


Wowbutter, Banana Choc Chip Cookies!

Healthy gluten-free, nut-free, honey-sweetened, oat-based cookies made with Wowbutter, banana and chocolate chips! 



  • 1/2 cup honey
  • 1/2 cup natural Wowbutter
  • 1/3 cup mashed overripe banana (about 1 medium banana)
  • 1/4 cup melted coconut oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cup old-fashioned rolled oats, ground for 30 seconds in a food processor or blender
  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/2 cups cocoa nibs
  • Optional: Flaky coconut, for sprinkling on top




  1. Preheat the oven to 180 degrees celcius with two racks near the middle. Line two baking sheets with baking paper 
  2. Measure out the honey and  Wowbutter—I found this easiest to do in a small liquid measuring cup. Add honey to the 1/2 cup line, then add peanut butter until you reach the 1 cup total liquid line.
  3. Pour the honey and Wowbutter mixture into a mixing bowl. Add the mashed banana and melted butter and whisk until the mixture is well blended. Use your whisk to beat in the egg, scraping down the side of the bowl once it’s incorporated. Whisk in the vanilla, baking soda, baking powder, salt and cinnamon.
  4. Switch to a big spoon and stir in the ground oats, rolled oats, chocolate chips and sprinkles until they are evenly combined. Drop the dough by the heaping tablespoon onto your prepared baking sheets. I added a few extra sprinkles on top for good measure.
  5. Bake the cookies, reversing the pans midway through (swap the cookies on the top rack with the cookies on the lower rack) until they’re barely set and just beginning to turn golden around the edges, about 16 minutes. Remove the cookies from the oven and let them cool completely on the pans. If desired, sprinkle lightly with desiccated coconut now.






The prospect of school is imminent, are you prepared?

For most, back to school is a logistical nightmare as it is, but throw a severe nut allergy into the mix and it's just about enough to send you into a swamp of worry.
All of the GetBuzzing range are 100% Nut Free and with our new Buzz Bite size option available in all 6 flavours, they are the perfect choice for safe lunchbox stocking!
Use code B2S15 for 15% off our Buzz Bite sample packs at checkout. 

GetBuzzing - What, Why, Who?

We sat down with Brand Owner Kate Wallace to ask why she began the brand and her inspiration behind the name 'GetBuzzing'


How would you describe your products?

"The concept of our bars is simple; its real, honest WHOLESOME food in a bar. Back when I started the company, there were three things missing in the market in any one product; Natural ingredients, Nut Free and 100% taste."


How do you define 'healthy'?

"We all want food that’s good for us, but we also want food we can enjoy, and that’s where the confusion lies within the healthy snacking market, it all depends on how you define healthy. We define healthy as happy, balanced and realistic. 

Our bars taste amazing, they are completely natural and they are also 100% nut free, which is rare in this industry. 

They offer everyone, including Nut Allergy sufferers, natural long lasting energy as a sustainable snack which actually tastes good. They were made in the hope that people would stop aimlessly snacking on nothingness junk and pick up whole food nutrition in a bar.

And that’s the beauty of GetBuzzing products, they can be used by such a wide range of audiences; from toddlers to professional athletes."


Who are the bars made for?

"The whole range of GetBuzzing bars are suitable for everyone, but we tend to split the products into categories to keep it simple:

SPORT- our High Protein Range

NATURAL ENERGY- Our High Carb Natural Energy Range


KIDS- Our Buzzing Bite Range


Why is it called GetBuzzing?

"You hear people saying they’re “buzzing” all the time these days, and that’s where the idea came from; GetBuzzing is a mentality, an outlook on life, rather than just a product. Being healthy is a feeling of positivity, mind body and soul, being happy with the body you’re in and having a realistic healthy mental attitude towards food. People used to tell me I was ‘buzzing' whenever I spoke about health and nutrition, and that’s where the name came from; I like to think I have a passionate healthy attitude towards the lifestyle I choose to lead, and I just wanted to share that. At the end of the day, only you can choose the lifestyle you lead, so why not be buzzed about it?”





Why is batch testing so important: Professor Graeme Close

Why do I insist on supplements being “batch tested” – and not just for the elite athletes?

A recent development to the “Get Buzzing” bars is the appearance of all of the High Protein bars on the “Informed Sport” register

I am absolutely delighted about this and it gives me even more confidence in the range.


But what is “Informed Sport”, why do we need to batch test products and what does it mean for you?

As you will be aware elite athletes are regularly and randomly screened by UKAD (in the UK) to ensure they are not taking any performance enhancing drugs. However, in recent years, one of the biggest reasons for a positive result from these tests is not deliberate cheating but rather inadvertent doping caused by contamination of sports supplements with prohibited substances with far too many examples of athletes suffering from this most unfortunate outcome

When it comes to supplements is has been suggested that as many as 1 in 4 supplements bought over the internet have the potential to result in an anti-doping violation. Even if an athlete can prove that this was from inadvertent doping (supplement contamination), rather than deliberate cheating, they would still receive a 2 year suspension from all sport. If they would not prove this was inadvertent it could be a 4 year suspension. And in recent years, the rules have now changed in that athlete support personnel could also face sanctions of they are found guilty of providing the prohibited substances.

It is therefore more important than ever that athletes have confidence in the supplements they are taking. When it comes to supplement contamination there are several reasons that this can occur. One way is that lesser brands may deliberately add prohibited substances to their product to try and improve its reputation. For example, a pre-workout formula could have been deliberately contaminated with methyhexaneamine to improve its effectiveness yet it may not state this on the label. Whilst this is unusual, what is not as uncommon is poor manufacturing processes could result in a prohibited substance cross contaminating a non-prohibited product.

For example, a factory could be making a product that contains methylhexaneamine on a Monday and then a straight forward whey protein on a Tuesday. If the pipes and facilities are not thoroughly cleaned there is a chance that cross contamination can take place. It is therefore clear that taking any supplement or fortified food presents somewhat of a risk to athletes and therefore it is my job as a sports nutritionist to do everything I can to minimise the risk – and registering products on Informed Sport in my opinion is the best way to reduce the risk.

The Informed Sport programme ensures that every batch of product made has been independently screened for contaminants at the world renowned LGC laboratory. Whilst it is not possible to screen for every possible contaminant, LGC screens for the vast majority and to my knowledge to date there has not been a case of a product to date on the Informed Sport subsequently being shown to contain prohibited substances.

The Informed Sport programme also involves checks of the manufacturing site and other quality assurance processes giving an athlete the best possible protection available. I must stress that there is no programme that can be 100% guaranteed but this in my opinion is as near as we can get. I should also point out that given the reputation of Informed Sport, some lesser companies are now using their logo without testing so it is crucial that people also check the Informed Sport website to check that the product is indeed registered.

At the beginning, I said this is also important for non-tested athletes – why?

Well would you really want to be eating a product that has been deliberately or accidentally spiked with anabolic steroids? I certainly would not, and therefore I only recommend products that have either been screened by LGC or are in the Informed Sport programme.

I hope this has helped to clarify the issues with supplement contamination and the steps needed to reduce the associated risks.

Now that Get Buzzing bars are on the register, it gives me even more confidence to use them with my elite athletes as well as personally with myself and my family. Good luck in your training






Recipe By The Food Medic


  • 150g of 85% dark chocolate
  • 2 tbsp of coconut oil
  • 30g of cashew nuts/hazel nuts/almonds OR Lighter Rich Tea Biscuits
  • 30g of dried fruit
  • 30g of mini marshmallows


Melt the chocolate and coconut oil in the microwave, stirring every minute or so to ensure the chocolate doesn’t over heat. This should take less than 3 minutes.

Add the rest of the ingredients to the chocolate. Pour into a tupperware lunchbox lined with clingfilm and freeze for 60 minutes. Remove from the freezer and slice into 8 large pieces.


Berry Yoghurt Bark

If your looking for something different to snack on this summer look no further...

This yoghurt berry bark is a perfect healthy snack and is also great to serve with our Strawberry Protein Loaf.


  • Low Fat Yoghurt
  • Selection of Berries
  • Jam

line a baking tray with baking parchment to cover the whole tray. Spread the yogurt onto the tray no thicker than 1 1/2 cm thick.

Swirl in the jam and add the berries on top. Freeze for 2-3 hours or until fully frozen.



There is nothing better than a nice big slice of protein loaf with a cup of tea!


1 cup oats
1½ cup almond flour/plain flour
2 scoops vanilla whey protein
½ cup coconut sugar/brown sugar
4 eggs
1 tbsp baking powder
½ cup milk (we recommend unsweetened almond milk)
1 and ½ cup strawberries
Preheat the oven to 180c/350f. Combine all the ingredients in a mixing bowl, stir strawberries through. Pour into a greased and lined loaf tin. Bake for 30 minutes uncovered. Then place tin foil over the loaf and bake for another 20-30 minutes until cooked through and a toothpick comes out clean. This can last 1 week in an airtight container.


This month we are giving you 30% off our delicious Cherry Protein bars!

Use code CHERRYFLASH at the checkout!

Benefits of Cherries

Antioxidant Protection - Cherries contain powerful antioxidants like anthocyanins and cyanidin. Sweet cherries also contain a small amount of quercetin, which is among the most potent in terms of antioxidant activity.
Cancer Prevention Compounds - Sweet Cherries contain Fibre, Vitamin C, carotenoids and anthocyanins, each of which play a role in cancer prevention.
Reduce Post Exercise Muscle Pain - The antioxidant and anti-inflammatory properties of tart cherries have a protective effect to reduce muscle damage and pain during strenuous exercise.
Supports Healthy Sleep (Melatonin) - Cherries contain natural melatonin, which is a powerful antioxidant and free radical scavenger that helps 'cool down' excess inflammation and associated oxidative stress. It also plays a vital role in sleep and bodily regeneration.

Getbuzzing are Informed Sport approved!


Informed-Sport is a quality assurance program for sports nutrition products, suppliers to the sports nutrition industry, and supplement manufacturing facilities. The program certifies that every batch of a supplement product and/or raw material that bears the Informed-Sport logo has been tested for banned substances by LGC's world-class sports anti-doping laboratory.  

GetBuzzing cater to a wide demographic of sports professionals and are always striving to uphold the very best nutrition advice and procedures.

LGC Laboratories said: "It is fantastic to have Get Buzzing certify their High Protein Bars on the Informed-Sport programme. This increases the overall options of certified high protein snacks for athletes and drug tested personnel."