Pennywise Platter Thursday 8/13


After being gone for a week, with some extra traveling expenses, it’s time to buckle down and not spend too much! So, I’ve been busy in the kitchen making some cheap, but lovely dinners. I hope to have some new recipes up soon!

But what about you? What do you have to share with us today? I, as always look forward to reading your ideas!

From last week, I wanted to feature Wardeh’s post @ GNOWFGLIN, talking about how a reader converted one of her recipes to make soaked whole wheat tortillas! Sounds great! (And frugal!). Thanks Wardeh!

For guidelines go here and please format your entry in the comment section like the following and remember to link back to this post. Thanks!

Kimi @ The Nourishing Gourmet Five Healthy and Frugal Meals ( Today I share five meals that are healthy, easy and frugal. They also happen to be family standby’s so you know they’ve been “family approved”. Check them out!

Pennywise Platter Thursday

Kimi @ The Nourishing Gourmet The Oatmeal Challenge

Join me in my “oatmeal challenge”! To save money, but still have nourishing food my family will be eating oatmeal for a week. Good thing we like it!

Amanda @ the Rebuild blog

We had a bumper crop of peppers and Mom found a clever new way to freeze them: a new take on freezing peppers. We eat well all year. 🙂

Lindsey @ The Herbangardener Lindsey’s Zucchini Parmesan

Today I share my own recipe for Zucchini Parmasan. It’s frugal (if you have a huge zucchini to use up), delicious, easy, hearty-yet-light, and will feed 6-8 people (or provide lunches for a week!)

Ren @ Edible Aria Curry Roasted Cauliflower and Chickpeas
Because the fridge was nearly empty today, there wasn’t much on hand to make dinner with. Half a head of cauliflower, a few inches of leek, a can of chickpeas and some spices was pretty much it. Seems a perfect challenge for The Nourishing Gourmet’s Pennywise Platter..

Katie @ Kitchen Stewardship
This second post on my latest research on olive oil shares the best deals I’ve found for organic, extra virgin olive oil and organic, unrefined coconut oil. Visit A Good Deal on Top Fats for confusing research and a good deal (even if it’s still a bit pricey to use these oils!)

Emily @ Life in Cincinnati Chicken & Vegetable Soup Much like a grain-free version of minestrone, this soup is a delicious & nutritious way to use up leftovers and get more frugal bone broth into your diet.

Diane-The WHOLE Gang
Today I shared a Chorizo dish made with the many vegetables from my CSA (community shared agriculture). This dish can be made vegetarian and vegan too and if it’s from me it’s always gluten free and dairy free and keeping with my rule, “Good Food No Matter What.” Enjoy!

Michelle @ Find Your Balance – Minted, misoed and mighty good. Or, reasons why I love my food processor.
I’m sharing a few recipes I came up with to serve guests without breaking the bank!

We’re been on a quest to find the perfect homemade creamy salad dressing. We’ve enjoyed almost every trial version. This is a flexible recipe – the base choices being: chevre, yogurt cheese, kefir cheese, or sour cream.

Jenny @ Nourished Kitchen

My contribution this week is Buckwheat Porridge a single serving is just pennies and it’s super easy to prepare.

Jen Quinoa Taco Salad

Amanda @ Coping with Frugality: Yummy Stoup (still working on the name):

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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!


  1. Amara says

    Hi Kimi,

    This isn’t really an addition to the challenge (sorry!), but rather a question for you and your readers that’s been on my mind recently.

    Like most of us, I am a huge fan of coconut oil. I use it quite a bit, and a few months ago, invested in a gallon size jug of it, even though I’m the only one in my household who eats it. I generally try to buy the raw, unrefined kind, but I’m wondering if all the benefits of this kind are destroyed by heat? I generally sautee, bake, and fry with it. Occasionally it goes into my tea, is made into raw “fudge”, or is spooned into my morning museli. Since I generally heat it–and so am probably losing out on some of the nutrients it contains when its raw– would it make better financial sense to buy the refined, un-raw version of it? I don’t want to keep spending money on the raw version if I am not getting all the benefits from it by heating it.


  2. tina says

    Green Pastures is having a sale on their Cod Liver Oil. It’s only till tomorrow (8.14) but it’s a super good deal if you use:

    Mediterranean FCLO. Normally $44.00, Sale price $29.00 (no limit)

    Fruit Attack FCLO. Normally $44.00, Sales price $29.00 (no limit)

    Chocolate Cream Blue Ice Royal FCLO/BO blend Normally $49.00, sale price $34.00 (no limit)

    I just found out about it or I would have posted earlier!

    I posted on Cheeseslave as well. I’m hopeful that people that want this deal will get it in time!

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