RESET AT 67GOINGON50

Welcome back!   

Thanks for sticking with - and/or joining - 67goingon50 during the summer break.

In the past 3 months, the blog’s had 21,000 views, helped by the launch of an Android ‘Fabulously Frugal from 67goingon50’. (Link:https://www.lulu.com/shop/bonita-lee/fabulously-frugal-from-67goingon50/ebook/product-mjdmvk.html?page=1&pageSize=4)

Your growing interest is gratifying!

It’s hard to believe but the blog is heading for its tenth year!  

But because of high food prices, improvements in my health, and the slightly unwieldy number of really great blog recipes, a reset is underway.  Coming posts will see some significant changes: 

1.  Fewer recipes 

Food price rises have stalled but there’s no real relief yet.  For the time being, posts will offer a single recipe (usually!).  The dishes will be aimed at couples but multiply or divide easily. 

2.  A new focus

In the soon to be updated ‘About Me’ (on the Nav Bar), read how my genetically higher than-normal cholesterol improved with a new experimental drug.  No side effects!

The focus now is on blood sugar.  The remedy won’t be easy because the low carb, high-protein diet recommended is not great for the cholesterol-phobic with lactose issues (that's me!).  67 will work on providing more vegetarian recipes with the texture and flavour of meat 

3.  Cookbooks

I’ve created more than a thousand frugal, tasty AND healthy recipes (and several hundred indulgences!) for the blog.  Grouping them into cookbooks is the best way to navigate the recipes.  S as soon as the print version of Fabulously Frugal is ready, work will begin on Book 2: Dieters’ Delights.

Stick with me for these exciting new culinary challenges.  

And as darker nights approach, don't despair; we will get back to an easier, calmer life in due course.

Yours,

BONITA LEE 

Blogger, 67goingon50

BUDGET FRIENDLY BANANA, CHOCOLATE & PEANUT BUTTER CAKES: leftovers, healthier, high fibre & protein, dairy free option

Don't forget Welcome to the Blog (Nav Bar above) with regular features including latest supermarket bargains 

A tasty multi-flavoured treat to ease the return to 'normal' life...

An elegantly flavoured recipe provides budget-friendly treats for now and later

This getting-back-to-normal-life treat is a September indulgence; it's not low-carb or very high-protein.  It does, however, have high fibre in the shape of wholemeal flour and added protein in the form of peanut butter.  Overripe bananas (mine were a gift) adds good carbs and prevents food waste; they also ensure sugar levels are not outrageous.

The recipe is not only utterly delicious with layers of elegant flavours; it's also  frugal, providing a dozen cupcakes for now and a small loaf cake for the freezer.

Cost: £3.50'ish depending on the fruit bowl(Aug/ 23 )

Makes: 1x1 pound loaf cake plus 12 cupcakes (or up to 20 cupcakes)

Ingred:

300'ish gm/10.5 oz ripe bananas (min 4) - a little more is not a problem

100g/3.5 peanut butter (crunchy or smooth) 

3 med room-temperature eggs, beaten
1 tsp vanilla
110gm/3.8oz sugar (white & brown is good)
175ml sunflower or light veg oil

205gm/7.3oz plain flour sifted (replace 1/3 flour with wholemeal for added fibre, if you like)

50gm/1.7oz cocoa (67 used M&S)   
2 tsp baking powder
1/4 tsp salt

Topping: ((opt))

    30gm/1oz dark chocolate
    20gm/0.75oz peanut butter

   if not using crunchy peanut butter, a few tablespoons coarsely chopped salted peanuts  

   
Method:
Equipment: 12-15 cupcake moulds + 1x 1 pound (small) loaf pan

1. Line base of small loaf pan with greaseproof paper; place paper liners in cupcake tin 
2. Preheat oven to 180c/350f 
3. Peel bananas; remove any rotten bits; in a good-sized bowl, mash thoroughly; add enough peanut butter to make a min 400gm; blend
4. Add eggs, vanilla, sugar & oil; whisk with electric beaters until thoroughly blended 
5. Sift in flour, cocoa, baking powder & salt; blend
6. Fill muffin tins 2/3 full; pour remaining batter into loaf tin
7. Bake in centre of oven; cupcakes 15-20 mins; loaf cake 25'ish mins  (a cocktail stick inserted into the middle will come out clean)
8. Cool; drizzle on chocolate icing 

Chocolate Icing (opt)

1. Melt chocolate in small heatproof bowl over but not touching simmering water
2. Take off heat; stir in peanut butter until blended
3. Either dribble icing over cakes OR dip tops in it to coat 
4. Cool on a baking rack; if you like, sprinkle with extra nuts

Comments:

'The builders were here today; I really needed a treat.  The cupcakes were so good I ate 2 for my supper.'  Asian retiree

'Very tasty but a tiny bit dry - that is me being a bit picky.' Handyman

Tips:

• Freeze the loaf when completely cool on the day of baking and, when defrosted overnight, will taste as if just-baked
• Replace chocolate topping with a spinkle of icing sugar or vanilla buttercream
• Reuseable silicone cupcake liners from Amazon

Please leave a Comment in the box below

This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission

ANDROID VERSION of Fabulously Frugal from 67goingon50 ARRIVES!!

The Cost of Living Crisis is playing hell with food budgets and frightening cooks trying to feed the family healthily.  It doesn't have to be that way. FABULOUSLY FRUGAL from 67GOINGON50 offers mouthwatering family recipes, many under £5.  Suitable for beginners and food buffs.  Includes practical tips for budget shopping.   

Updated 2023 ANDROID version  at Lulu Bookstore: £6.99 

now joins IOS original on Apple Books £5.99

LINKS: 

IOS: 5 February 2023  (original)

 https://books.apple.com/us/book/fabulously-frugal-from-67goingon50/id6443309798

ANDROID: AUGUST 23 2023 (2^nd edition 

 https://www.lulu.com/shop/bonita-lee/fabulously-frugal-from-67goingon50/ebook/product-mjdmvk.html?page=1&pageSize=4

TWOSOME'S CRUNCHY SUMMER SALAD, vegan, low fat/cholesterol, high fibre

Out of this world Fantastic Crunchy Summer Salad

Wonderful vegan treat courtesy of Cameron Diaz

Greens and fruit combos are wonderful in the summer and this 1   is really, really terrific...even when we are cowering under umbrellas during startlingly heavy showers!

This Crunchy Summer Salad is perfect to celebrate the Android version of 67goingon50's first cookbook 'Fabulously Frugal from 67goingon50', out now on Lulu Bookstore (details on Welcome to the Blog, nav bar above).  It's also a great send-off before 67goingon50 embarks on its annual summer break.  

Crunchy Summer Salad is from actress Cameron Diaz in conjunction with her organic wine Avaline.  And, like her, it is definitely not run-of- the-mill. 

The vegan medley is packed with good stuff: crunchy veg, creamy fruits, fab colours, spice without heat and a load of satisfying proteins and vitamins.

It's basically an assembly job - no cooking, yay! - but there is 10 mins of chopping.  Then another 10 mins to gather and measure ingredients for the complex but yummy yummy sweet, spicy, umani dressing.

The result is worth every minute.

To save time and effort, singletons can store half the greens, keeping the avocado and fruit separate, for adding to the plate before dressing and serving.

The salad is not frugal but not exorbitant.  It's a true 'treat' meal.  

Cost: £4'50'ish (possibly less depending on what's in the fridge) (8/23)

Feeds: 2 but multiplies easily, and is great for a buffet table

Ingreds:

2 c salad greens (mixed or single) torn in bite-sized pieces
1/2 c raw snow peas, top and tailed, strings removed & julienned along the width of the snow pea

1/2 c raw carrots in long-ish matchsticks (or 1/4 cup carrots plus 1/4 cup small raw cauliflower florets)

1/4 c cucumber, deseeded, in thin'ish half moons

1/4 of a mango or melon (or a decent sized peach or nectarine), peeled and in large bite-size chunks

1/2 avo, sliced (squeeze over 1/4 of a lemon to prevent browning; season with salt & pepper) Also: see Method below

1/2 c mixed herbs (67 used mint & parsley; basil & chives will do for a change)

Dressing:

1/8 cup cashews, toasted

1 tb maple syrup (or honey or brown sugar)

1/8 to 1/4 chilli crisp or 1/2 tsp hot sauce of choice

juice of lime

1/2 tbsp Dijon

1/2 tb fresh ginger

1/2 tb miso paste (or tahini or equiv half veg stock cube)

small clove garlic grated

1/2 tbsp soy sauce 

1/8 cup sunflower oil

1/2 tbsp toasted sesame oil

Garnish 

1/8 c toasted cashews

1/4 cup puffed rice (health food shops) or cold cooked brown rice (opt) 

1 lime wedge 

Method: