Pennywise Platter Thursday 2/16

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:

The following two tabs change content below.
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

    Thanks for hosting, Kimi!

    I shared 5 tips for whole foods on a budget and a yummy recipe for pastured pork chops that is really simple and quick.

  2. says

    Good morning! This week I shared one of my favorite childhood treats – which just happens to be easy to make GAPS Legal! Lemon curd is quick to make and a delightful indulgence, on it’s own or in other dishes like pie, creampuffs, or whatever else you can dream up 🙂

    I also shared how we make ghee, which is a staple in our kitchen! This clarified butter is a traditional Indian ingredient. It is great for cooking at high temperatures, and many people who can’t tolerate butter can tolerate ghee. Give it a try!

    Thanks for hosting,

  3. says

    Hi There Kimi,

    This week I am sharing a fun treat I made for my family on Valentine’s Day: Pink Peppermint Vegan Ice Cream Sandwiches. So yum and so healthy. Oh, and also sharing a savory: Easy Chicken Cabbage Soup.

    I do hope you had a lovely Valentine’s Day!

    You have a great rest of your week.


  4. says

    Thanks for hosting, Kimi! This week I’m sharing some of my favorite ways I use baking soda around the house. One of my favorite frugal ingredients!

  5. says

    Thanks for hosting this; I made my favorite gluten-free buckwheat crackers that started out as dog biscuits, but I like them so much I make enough for all of us now.

  6. says

    Put fun and fellowship back into making meals by sharing the work with friends. I offer lots of resources plus my own experiences with communal cooking.

Leave a Reply

Your email address will not be published. Required fields are marked *