Pennywise Platter Thursday 2/24

It’s time to share your frugal and nourishing tips and recipes! Where do you shop for quality food at a lower price? What recipe saves a penny? How do you balance a budget with nourishing food? Share here.

Please read through the three simple rules for those participating. This helps keep the quality of our carnival. Please read them through before linking and thanks again for your continued participation.

1) No linking to giveaways or promotions for affiliates or sponsors. One thing that I’ve noticed increasingly on Pennywise Platter is that I am getting more and more promotional pieces for affiliates or sponsors and a lot of giveaways. I’ve decided to keep Pennywise less “commercial” and more in tune with the spirit of the carnival by not allowing these links anymore. There was nothing wrong with those of you who linked to them, I just think that it will protect the integrity of our carnival better without them. Plus, it makes our links valuable in the future as well. A link to a giveaway three months old isn’t going to be worth browsing in three months time, but a link to a recipe for a frugal soup would be. I will be deleting any giveaway links or promotional links.

2) Keep the ingredients “nourishing”, such as whole grains, meats, vegetables, legumes, unrefined salt and sugars, chicken, etc. I am not going to be an ingredient police every week, but if there is a link to a post that is obviously not filling any of the criteria for healthy (for example, a white flour, white sugar birthday cake), I will delete that link. However, feel free to post vegetarian, vegan, raw, low-carb, etc.

3) Link back to the carnival This is common carnival courtesy. And more then that, it helps build the community of the carnival as you are sending your readers to others participating. And please, as a blogger, check out other’s posts and leave a comment! I know that we would all love to hear from each other.

How to link up to your post? Read below.

Using the Mr. Linky, link back to your specific post, not just your blog.

Example of Format

Your Name: Kimi @ The Nourishing Gourmet (6 Tips for Eating Frugally)
Your Link:


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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Latest posts by KimiHarris (see all)


  1. says

    We don’t eat ham very often but when we do we usually save a piece to make this casserole. Most of ingredients are already on hand.It’s a favorite for holiday mornings and makes a very hearty breakfast for those days when you know your only going to eat two meals. Make it the night before and bake in the morning. Thanks for hosting.

  2. says

    Did you know sweet potatoes are said to be the most nutrient-dense vegetable? Good thing this easy dish comes out so yummy that everyone nearby gobbles them down! Hope you enjoy this with your family!

    Joy @ Vim and Vigor

  3. says

    Hi Kimi,

    I linked up a new recipe for Thai Green Curry with Chicken and Veggies, and also a discussion of how food can impact mental health. Thanks for hosting this event!


  4. says

    I’m linking up my favorite recipe for blueberry muffins. My daughter and I hadn’t made these since determining to make the switch from white flour, white sugar, bad-for-you oils to whole wheat, Rapadura, and butter/coconut oil, so I wasn’t sure how they’d turn out. They came out of the oven looking perfect and tasted even better than we remembered! One of these days I plan to try a soaked muffin recipe, so if anyone has any suggestions for me, I’d be happy to give them a try! Blessings, Lisa

  5. says

    Don’t be afraid to have a few meals a week based on beans. They are cheap and nutritious. They don’t need to be boring. Add some cheaper in season veggies and you have some creative, tasty meals.

    Think about a week with Ethiopian lentils, Indian Chickpeas with seasonal greens, smoky southern pintos over cornbread, mango black beans over rice, even a ‘meat’ pasta sauce of lentils instead of meat, really the possibilities are endless!

  6. says

    I’ve been looking forward to the pennywise platter ever since I found it last week! What a great idea you have here. Today, I’m sharing our take on homemade granola. It’s well-loved around here. Hope you enjoy it too!

  7. says

    Found a great looking recipe for Very Veggie Lasagna by Emeril, no less! Inviting everyone to join me in their own “test kitchen”, should be fun.

  8. says

    Kimi —

    So many recipes, all sound enticing! I’ve linked my Redskins ‘Skins with Olive Oil and Garlic Salt, an easy snack or appetizer that is not only economical, it’s healthy! (But don’t tell your family that, or they might not try it 🙂

    We usually use Ranch Dip for them, but hummus or dill dip or whatever your favorite is would work well, too.

    Elegantly, Gluten-Free

  9. Magda says

    Kinda funny that someone posted a weekly menu plan and listed Krispy Kreme donuts for breakfast one day.
    I especially enjoyed the posts about grain-free infant feeding. I have a 13 month old and I’m looking for new things for him to enjoy. Next on the menu: bacon yogurt!!

  10. says

    Kimi! I am SO sorry – I’m not trying to spam your Carnival! For some reason, I kept hitting submit before I was ready. I’m an idiot. I think take #3 worked – I wanted to submit my homemade enchilada sauce recipe. SO much cheaper that buying it in the store, and better for you!

    You can disregard/delete the first two! 🙂

    Sorry again!

  11. says is one of my favorite places to shop for healthy food. Check out if they have a delivery truck that comes to your area, if not you can still order non-pershables to be shipped to you. I’ve found that I’m able to purchase organic food for about the same price as most conventional foods through Azure Standard.

  12. says

    thanks for hosting! this week i’m sharing a new recipe, taco rice, plus two frugal tips. one for stretching grass-fed taco meat, the other for using celery leaves as a sub for parsley. the plants are related and have similar taste and nutritional benefits.

    oh, and i’m super excited because the story I submitted to Jamie Oliver’s food revolution newsletter was published today. check out the “eating to learn” story here….

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