Frugal In Florida

*It's October and time for All Things Pumpkin!* I mentioned over  here  that I am not a huge pumpkin fan ... but once in a while I find something that makes me think .... Hmmmmm, not so very bad after all ... And this is one of those times! Original recipe comes from  Civilized Caveman  and of course, I have to do my own things to make it more ME! Here's how I did it ... 1/2 cup pumpkin puree 1/2 cup almond milk 1/4 cup apple juice (I used cider, it's what I had) 1/2 frozen banana (I used a whole banana, will do half next time) 1/2 tsp pumpkin spice 1/2 tsp hemp heart seeds (these are so tasty and loaded with something healthy, I just know it and impart a nutty flavor) 1/2 cup (more or less) ice small handful of pecans or walnuts, chopped, for garnish if desired. Guess what you do? Toss all (except walnuts/pecans) in blender and let it rip til smooth. Pour in glass and garnish with pecans/walnuts. I didn't have t...

Heads up, this uses CANNED tomatoes, so YES, you can make this today!! I made this again on New Years Eve and was like "wow, I can't believe I forgot how tasty it is!!" Easy to make and if you got yourself a Vitamix, bring it out ... 1 can of diced tomatoes 1 can of Rotel brand tomatoes (I use the Mexican flavored one with jalapenos and cilantro/lime) 1/4 of onion (rough chop if you are using a regular blender) 1/2 tsp cumin dash of salt juice of half a lime handful of cilantro jalapeno (optional, I didn't use this last time as the Rotel is warm enough ;D) Toss all the ingredients in your blender and blend on low until  you have the consistency you want. Remember, you are NOT pureeing this unless that's how you like your salsa. I like mine a little chunkier so I didn't let it rip full speed for long.   Dump all in to a large glass jar and cap it ... take the leftovers that don't fit, pour them in a small bowl and enjoy. Bes...