Happy Friday Mama's!!! We made it through another week! Phew! Group sigh and deep breath. If your week was anything like mine, there probably were some big crocodile tears, unbelievable tantrums, your toddler yelling, kicking and throwing punches in your direction. And that was just from your toddler. You have handled some poopy diapers that boarder on mass explosions, sticky banana hands clinging to the only dress you can still fit into these days and hot chocolate spilled all over your jogging stroller because that seemed like a good idea at the time.
Should we all take another breath?
Motherhood is a rough job.
But it's Friday, and somehow it all feels like it will be okay. If not, this cocktail will make it all better.
This recipe is here for you - quick, fun and beyond satisfying for both baby and toddler. I put Ellie's in a reusable pouch and hit the park to get all of her crazies out. This recipe is the last of my butternut squash series and will get you ready for the weekend. Steamed crisp butternut squash, earthy flax seeds and jazzy red cherries, because who doesn't like some sweet little cherries in their lives.
Butternut Squash + Cherries + Flax Seeds
1/2 organic Butternut Squash
1 cup organic Cherries, fresh or frozen
1 tsp Flax Seeds
1. Peel, seed and chop butternut squash. Place butternut squash in steamer basket over boiling water, cover, for 15 minutes.
2. Add cherries and steam for an additional 5 minutes.
3. Let cool slightly.
4. Add butternut squash, cherries and flax seeds to blender or food processor and puree until smooth.
Makes roughly 25 ounces. Will last 3 days in an air-tight container in fridge or 3 months in freezer.