Totally BUF

Become BEAUTIFUL, UNSTOPPABLE and FEARLESS

The BUF Girls are Australia's revolutionary new team of fitness and nutrition gurus for a new generation of healthy-minded, empowered women.

Being a BUF Girl isn't about competition, body image or comparison, it's about friendship and community, healthy bodies and healthy minds, and inspiring, supporting and celebrating all women.

Together, the BUF (BEAUTIFUL, UNSTOPPABLE, FEARLESS) Girls are on a mission to show women everywhere how to get healthy and fit - and stay healthy and fit - through easy and simple steps.

This 6-week plan (one focus habit each week) will completely transform your health and wellbeing, with core fitness, nutrition and mindset tips that every woman can implement in their day-to-day lives.

With over 100 recipes (including vegan and vegetarian options), easy exercise and nutrition tips, TOTALLY BUF will give you all you need to be a BUF Girl.

The founder of BUF Girls, Libby Babet is a trainer for Channel 10's THE BIGGEST LOSER: TRANSFORMED, resident personal trainer for WOMEN'S FITNESS magazine and 'entertrainer' for the HIT Network. She loves to jump, is beach obsessed and owns way too many pairs of sneakers and bikinis.

Totally BUF: Your 6 week guide to becoming BEAUTIFUL, UNSTOPPABLE and FEARLESS
Hachette Australia
Authors: Libby Babet #Athletemaker, Cassey Maynard #Curvecreator, Alicia Beveridge #Buttkicker and Sian Johnson #Bootyshaker
ISBN: 978073363936
RRP: $39.99

Brinner Frittata

Serves 6

Ingredients
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3 zucchini, grated

2 carrots, grated
2 cups roughly chopped spinach leaves
8 cherry tomatoes, halved

Unstoppable
12 eggs (or vegan egg substitute) ¼ cup almond milk
100 g feta (or cubed tofu)

Fearless
sea salt and pepper, to taste

Method
Preheat the oven to 170°C and line a square tin or frittata tray with baking paper.
In a large bowl, whisk the eggs and almond milk and season with salt and pepper.
Add in the grated zucchini, carrot and chopped spinach, and mix to combine.
Pour the egg and vegetable mixture into the tin. Arrange the cherry tomatoes and feta on top and bake for 30 minutes.
Remove from the oven and allow to cool for 2 minutes. Turn out onto a board and serve warm or at room temperature, sliced into squares.

Sweet Potato Gnocchi

Serves 4

Ingredients
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800 g sweet potato (about 3–4 medium-sized sweet potatoes)

Unstoppable
1 egg yolk (or vegan egg substitute)
¼ cup freshly grated Parmesan (or nutritional yeast flakes) (optional)
2 cups gluten-free flour (e.g. brown rice flour or coconut flour)

Fearless
cracked black pepper, to serve

Method
Peel the sweet potato, chop into chunks and cook until soft. You can choose how you want to cook it: roasting and steaming both work well. Once cooked, mash the sweet potato until smooth. Transfer to a large mixing bowl and leave to cool for 15–20 minutes.
Combine the cooled sweet potato mash with the egg yolk and Parmesan, then gradually sift in the flour until you get a non-sticky dough mixture. (You might find that you use less than 2 cups, which is totally fine!)
Dust your kitchen bench with a little flour and transfer the dough to the bench. Knead for a few minutes, then divide the mixture into four equal portions and roll each portion into a sausage shape (you want it to be around 3 cm thick). Slice each sausage into 3 cm pieces.
To cook your gnocchi, add to a pan of boiling water. When it floats to the top, it's ready! Top with your favourite sauce, and vegetables on the side, season with black pepper and serve.
Buff Girl Tip: sauce ideas include fresh pesto (see recipe page 247), hearty bolognese with zucchini pasta (minus the spiralised zucchini – see recipe page 194) and arrabbiata sauce.

Fudgy Bean Brownies

Serves 8 Slices

Ingredients
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2 ripe bananas

Unstoppable
400 g can kidney beans, drained and rinsed
⅓ cup maple syrup
⅓ cup buckwheat flour

Fearless
¼ cup cacao powder
1 teaspoon cinnamon
¼ cup dark chocolate pieces (optional)


Method
Preheat the oven to 180°C and line a bread tin with baking paper.
Place the bananas, kidney beans, maple syrup, cacao and cinnamon into a food processor and whiz until blended. Add the almonds and buckwheat flour and blend again.
Pour the batter into the prepared tin, sprinkle with dark chocolate, if you like, and bake for 25–30 minutes, or until a skewer inserted comes out clean.

Totally BUF: Your 6 week guide to becoming BEAUTIFUL, UNSTOPPABLE and FEARLESS
Hachette Australia
Authors: Libby Babet #Athletemaker, Cassey Maynard #Curvecreator, Alicia Beveridge #Buttkicker and Sian Johnson #Bootyshaker
ISBN: 978073363936
RRP: $39.99