Pennywise Platter Thursday 4/5

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: http://www.thenourishinggourmet.com/6tips

KimiHarris

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!

Comments

  1. says

    Today I am sharing my Easter candy idea for making Old-Fashioned Almond Roca! I love it, and it’s honey-sweetened so even GAPS people can have it!

    Also, I finally put up my tried and true recipe for Bacon, Egg, and Cheese “Muffins”. It’s one of my favorite bulk/make-ahead meals, especially since breakfast can get in a rut sometimes and it’s nice to spice it up!

    http://www.ournourishingroots.com/make-ahead-breakfast-bacon-egg-and-cheese-muffins/

  2. says

    Thanks for hosting! This week I’m sharing a couple of recipes to help you get ready for Easter. First, you can learn how to cure your own fresh ham in your refrigerator. Once it’s cured, you’ll want to top it with my tasty glaze while you bake it. And, both recipes are suitable for GAPS!

  3. says

    Thank you so much for hosting! Looks like a bunch of Easter recipes are out there! :-)
    I’ve linked up three this week:
    1. Cheesy Sausage and Vegetable Soup
    2. How I Broke my Addiction to Soda – my story and tips
    3. Chocolate Peanut Butter Eggs – made with powdered sucanat

  4. says

    Happy Easter! Thanks for hosting us! This week I wrapped up all my household management series posts with a final one all about how to manage all the foods pets and all those dirty dishes.

  5. says

    Spring, so many possibilities, and spring leafy greens. Reborn. I’ve got almos 20 recipes to share this week, all lovely recipes with spring greens, particularly dock (Rumes spp.), but you could sub collards or kale!

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