#WIN with Silan, Yokos and Pouch Love

Life is busy, yes? Kids are sometimes fussy, yes?

Your eating often comes second because between school runs, work meetings, family time and so much more, you don't get to put much thought into what you're putting into your mouth, yes? Wait... Is that just me? Eek.

My baby is still a baby, she gets what she gets and she ain't allowed to get upset, BUT, I know that is not the case for the majority of you out there. You may have 1, 2, 3 or 4 (UH. superhuman!) kidlets who all want to consume different things, in different ways, at different times (that was tiring to type, I can't imagine how you actually feel.)

So to try and eliminate some of your stress and show you a thing (actually 2 things) that I think you AND your kids would love, I teamed up with the wonderful folks at Silan, Yokos and Pouch Love.

Silan, is a local Date Syrup company, which is 100% plant based and vegan friendly. No artificial colours, no additives, no added sugar, no preservatives and no artificial flavouring; but packed with deliciousness.

Yokos, a Dairy Free Coconut yoghurt brand provides us with the perfect base for smoothies, sweet treats and even soups and curries.

Last, but probably going to be your greatest life saver... Pouch Love. Reusable food pouches for your baba, toddler, or kidlet. Making healthy eating, easy and accessible; whilst giving you back your sanity. BPA free, Lead free, Phthalate free & PVC free! Winning!

First up, I concocted a deeelicious Beetroot Soup... Don't pull your face! It's so yummy, even your kids will love it! (Even if they just love it for the colour... We all start somewhere right?

Roasted Beetroot & Coconut Soup

500g beetroot, cleaned and peeled

2 tbsp coconut oil

2 leeks, finely sliced

2 celery stalks, finely sliced

1 litre fresh vegetable stock

1 tbsp lemon juice

4 tbsp Yokos coconut yogurt, plus extra to serve

2 tbsp Silan Date Syrup

1. Preheat the oven to 200 degrees celcius. Chop beetroot into bite-sized chunks. Coat with 1 tbsp coconut oil, season with salt and pepper, and roast for 30 minutes, tossing halfway.

2. Meanwhile, heat the remaining 1 tbsp coconut oil in a large saucepan over a medium heat. Sauté the leeks and celery for 10-15 minutes, until softened and starting to caramelise. Stir in the cooked beetroot, then the stock and bring to a boil. Add in 2 tbsp Date Syrup and simmer for 5 minutes, then take off the heat and leave to cool for 10 minutes.

3. Transfer all to a blender (I use NutriBullet) with the lemon juice and coconut yogurt. Blend it up until smooth, adding more seasoning and lemon juice as required, and a little water to thin, if needed. Serve in bowls or mugs or Pouch Love (for the kids) with a spoonful more yoghurt.

Now onto dessert... Or breakfast... Mhmmm.

Toasted Coconut & Banana Loaf (for mama & papa)

4 very ripe bananas

3 eggs

1/3 cup natural peanut butter or any other nut or seed butter

1/4 cup melted coconut oil

2 tbsps Silan Date Syrup

3 heaped tbsp Yokos Coconut yoghurt

1/2 cup coconut flour

1/4 cup flax meal

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon sea salt

1/2 cup coconut chips

Toppings: Buttanutt's Cinnamon Macadamia Butta, More Yokos Coconut Yoghurt, Rasberries and Seeds

1. Preheat the oven to 350°F. Prepare a loaf pan by lining it with parchment/wax paper.

2. In a large bowl mash the bananas with a fork until smooth. Add the eggs and break them up lightly with fork. Add in Coconut Yoghurt and Date Syrup.

3. Add in nut butta of choice, melted with coconut oil and stir everything with a spatula or wooden spoon until well combined.

4. Add the coconut flour, flax meal, baking powder, cinnamon, and sea salt. Stir until combined and no pockets of flour remain.

5. Finally fold in coconut chips.

6. Pour batter into prepared loaf pan.

7. Bake the loaf for about 50 minutes. Then remove from oven and leave loaf cool in the pan until completely cooled.

After being well cooled, slice thickely and put back in oven, on grill mode for 5 minutes or until browned.

Lather with Coconut Yoghurt and Nut Butta... YUM.

Banana & Coconut Loaf (for baba, toddler or kidlet)

1 frozen banana

3 tbsps Yokos Coconut Yoghurt

1 tsp Silan Date Syrup

1/2 cup rolled oats

1 heaped tbsp nut butta of choice

1/2 handful rasberries

Place everything into a blender (I use Nutribullet) and whizz away... Pour into Pouch Love reusable Pouch and voila. Mum and Babe are brunching together!

See my latest post on Insta to see how YOU can #WIN with Silan, Yokos and Pouch Love.