Recipe: Raspberry & Vanilla Energy Balls


Nutritional Information (per ball)

  • 178 Calories
  • 16g Carbs
  • 6g Protein
  • 10g Fat


raspberry vanilla ball1.JPG

  • 100g raspberries
  • 1 tsp pure maple syrup (or natural sweetener of your choice)
  • 1/4 tsp ground cinnamon
  • pinch of nutmeg
  • 100g porridge oats (use gluten free oats if preferred)
  • 1 tsp vanilla extract
  • 75g pitted dates, chopped finely
  • 35g ground almonds
  • 40g chocolate or vanilla flavour whey or rice protein powder
  • 8 brazil nuts, finely chopped
  • 70ml unsweetened coconut milk
  • 60g shredded coconut


  • Pour the raspberries into a fine sieve and position over a large bowl.
  • Using the back of a wooden spoon, press the raspberries gently, extracting the raspberry juices into the bowl. Discard the raspberry seeds.
  • Add all of the other ingredients to the large bowl, except the desiccated coconut.
  • Mix thoroughly and refrigerate for at least an hour until the mixture firms up.
  • Divide the mixture into 9 portions and roll into balls using your hands. Pour the shredded coconut onto a plate and roll each ball in the coconut, to give them an even coating.

raspberry vanilla ball2.JPG

Makes 9 energy balls

Preparation time: roughly 1hr 20mins.

Try it and let us know what you think in the comments below:

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I don’t really remember one particular thing that got me into fitness, it was and is still a string of reasons as to why I began training and still train.

I was always a sporty and active child, I played football at a high level including Rotherham and Sheffield united.Like most people who train, Arnold Schwarzenegger was a big idol, very cliche I know… But I think most of all, it was a confidence booster, if I felt I looked good it just made me feel good.

As soon as I was old enough I joined a gym, I had no idea what I was doing, what did what. I just copied others, did what felt right and watched a lot of YouTube videos.

I originally had no intention of becoming a PT, I studied games design through college and university, still working out at the gym everyday and also holding up a job. There were difficult times, motivation to go to the gym after uni and work was hard to find.

I once heard a saying that “the heaviest weight at the gym is the front door”. Meaning once you get through that door you’ve done the hard part, which is so true.

I left the conventional gym and began a whole new journey in CrossFit. It was something my mum had done for years but I just never got the time to try it out. It soon become my new love and passion, even quitting football so I would have more time to train. Trying to find that motivation instantly disappeared and is still showing no signs of coming back. It’s not just the training I go for, its like a social club, a community, a totally different atmosphere.

Which is why I joined Next Level Fitness. It has the same family, friendly feeling, no ego’s, no judgement, everyone wants everyone to succeed.

I have my level 2 (gym instructor), level 3 (personal trainer) and CrossFit level 1, which I studied way back before coming a personal trainer just to get a deeper knowledge for myself on why you get stronger and why muscles grew so I could make my training better and more efficient. I began to become fidgety working a desk job as a graphic designer, when I was such an active person, and I was asked a lot in my gym for advice and help and I even ran an occasional class there.It soon became clear that being in a gym, helping people whether it be beginners or experienced gym goers grow and achieve their goals was exactly where I wanted to be and what I wanted to do. I have so much passion for helping people and seeing how fitness can totally change someone’s life mentally and physically.


Do you have any questions for Jordan? About his journey, training, how he works with clients? Comment in the blog below ⤵


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Recipe: Quick & Easy Pigs in Blankets

“A simple way to make healthy and delicious Pigs in Blankets, a Christmas time classic”


  • Pick either chicken or low fat sausages, whichever you prefer
  • Wrap each sausage with a single bacon medallion
  • Cook in the oven for the time specified on the packaging & enjoy!
Image result for bbc pigs in blankets

Serving size: 4 Pigs in Blankets per person

Preparation Time: Time specified on packaging for sausages

Try it and let us know what you think in the comments below.

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Recipe: Tasty Veg Pizza

“This pizza is perfect as a portable breakfast for an on-the-go day, or as a snack for later, as it tastes great hot or cold!”

Nutritional Information (per serving)

  • 63 Calories
  • 4g Carbs
  • 6g Protein
  • 3g Fat


Tasty veg pizza1

  • a small amount of coconut oil or organic butter to grease tin
  • 4 medium sized eggs
  • 3 egg whites
  • Himalayan pink salt to season
  • 40g porridge oats (use gluten free oats if preferred)
  • 7 cherry tomatoes, halved
  • 60g baby leaf spinach, finely chopped
  • 1 green chilli pepper, finely chopped
  • 1⁄2 a large green pepper, finely chopped
  • 1 tsp paprika
  • 1⁄2 tsp dried oregano
  • 15g low fat Cheddar cheese, grated (use a dairy free cheese if preferred)


  • Preheat oven to 150 ̊C/300 ̊F.
  • Lightly grease a large round ovenproof dish with coconut oil / butter.
  • Whisk the eggs and egg whites in a jug and season well with Himalayan salt.
  • Add the oats, vegetables, dried spices and herbs. Stir well. Pour into the dish and cook for 10 minutes.
  • Remove from oven and sprinkle on the cheese. Cook for a further 5 minutes, or until centre of pizza is cooked.

Tasty veg pizza2

Try it and let us know what you think in the comments below:

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Recipe: Healthier Mince Pies

“An all time favourite for the Christmas period. Why not try making your own with the family?

Here is a great recipe thats relatively low in calories and just as tasty!”

Nutritional Information (per pie)

  • 164 calories
  • 26.5g carbs
  • 2.1g protein
  • 5.9g fat


  • 125g Flora Original
  • 275g plain flour
  • 1/2tsp baking powder
  • 1egg, beaten

For the filling

  • 175g mixed dried fruit
  • Zest and juice of 1 lemon
  • 50g dark muscovado sugar
  • 1 1/2 tbsp brandy or rum
  • 1 1/2 tsp mixed spice
  • 1 small desert apple, grated with excess juice squeezed out
  • 1tsp icing sugar to dust


  • In a bowl rub the Flora into the flour and baking powder until the mixture resembles breadcrumbs. Mix the egg with 2tbsp cold water. Reserve 1tbsp and add the rest to the flour mix. Bring the mixture together to make a smooth dough – you may need to add a little extra cold water. Wrap in clingfilm and chill for 20 min.
  • Put the filling ingredients into a saucepan and cook over a low heat for 10 min until the apple has broken down a little. Leave to cool.
  • Preheat the oven to 190°C/fan 170°C/gas 5 and grease a 12-hole bun tin. Roll out the pastry on to a floured surface to the thickness of a £1 coin, cut out 12 x 7cm discs and use to line the tin. Spoon the cooled filling into the pastry cases.
  • Cut out 12 x 3–4cm stars from the remaining pastry and put on top of each filled pie. Brush with the reserved egg mix and bake for 18–20 min until the pastry is golden. Cool in the tin for 10 min, then transfer to a wire rack and dust with icing sugar.

Serves: 12

Preparation time: 50 mins

Try it and let us know what you think in the comments below.

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