Frugal Foodie Friday: Two days before we had scheduled for a week-long vacation, my CSA delivered with the motherload. Figures. Not that I am complaining, but finding ways to use up bags and bags of fragile greens in two days is no easy feat. And then there were the apricots. 5 lbs of Blenheims and Pattersons quickly nearing their peak of perfection.

With dozens of these little gems on hand, I thought they must make their way into my breakfast (and snack, and dessert ...), so of course, a smoothie it was. But not just any smoothie, a Spiced Apricot-Cashew Smoothie, spiked with cinnamon and ginger. I used three of the little fruits per serving to maximize the vitamin C and beta-carotene (nature's vitamin A) found in fresh apricots (they also offer a good dose of fiber and potassium).

Since I was having it for breakfast, I didn't opt for a super-sweet treat, but feel free to up the sweetener or play around with one of the sub options listed. Also, I see no reason why you couldn't sub in another stone fruit if you don't have ripe apricots available. Try peaches, cherries, or even nectarines! See the full smoothie recipe on my personal blog, One Frugal Foodie.