Pennywise Platter Thursday 4/15

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!


  1. says

    Thanks for hosting, Kimi! I shared our frugal, real foods meal plan for this week.

    Also, I know you don’t want giveaways linked on the carnival, so I just thought I’d mention it here in the comments in case anyone’s interested – we have a Sport Berkey giveaway this week. It ends tomorrow. Details are here:

    Have a great weekend! Thanks again!


  2. says

    Thanks for hosting, Kimi. 🙂 Today I shared a post of one of my son’s favorite options for breakfast – a brightly colored smoothie made with homemade yogurt or kefir, frozen fruit and a bit of this and that. Using homemade ingredients and freezing fruit in season males this a healthy, thrifty option.

  3. says

    Here is my slow-cooker version of Navy Bean Soup, which is seasoned mostly with herbs and vegetables (parsley, carrot and celery)…and some stock, if you like. It’s one of my family’s favorites, and they don’t even notice how nutritious it is 🙂 It’s economical, too, so I make it all year round.
    I love your asparagus post — can’t wait to try that!

  4. says

    Hi Kimi! I hope you are having a blessed week. The week I’m sharing how I make my chicken stock. Colds and flu are taking over my house, time for some nourishing soup!

  5. Sheila says
    I don’t blog- but I made this recipe only making a couple changes because I didn’t have them. Instead of marsala, I used 1 tsp of Worcestershire sauce, I didn’t have fresh basil so used 1 tsp dried italian seasoning and used milk instead of cream.
    I served it on fried polenta with a side of steamed Kale…. really really nice. Next time I’m trying the recipe as written.

    • Sheila says

      I made it because I saw your mushrooms and asparagus and had a lot of mushrooms, but no asparagus. That picture made me drool!

  6. says

    The week is almost over! Whew! Anyway, thanks for hosting, this is a lot of fun getting to see what you all are up to! I am continuing my posts on feeding teens and this week is stretching meat. Given that meat is expensive, and good quality meat more so, stretching it is critical!

  7. says

    Thanks for hosting. This week I have posted a recipe for buckwheat chocolate chip cookies. They are made with freshly milled flour, and are thick and chewy.

  8. says

    Thanks for hosting. I’ve linked to posts on:
    -herb gardening, companion planting, and the easiest herb to grow
    -tips for nourishing smoothies, including the secret ingredient
    -nourish your children with real foods, including a peek inside cheerios and goldfish crackers

  9. says

    I’ve posted a recipe for a three lentil soup with spinach. It’s a basic but delicious recipe that doens’t require many ingredients or much effort. It even works for most limited diets. (Dairy, egg, gluten, nightshade, nut, and grain-free.) I haven’t calculated the per-serving price, but it’s low!

  10. says

    Just linked my first post! I’ve been wanting to do this for a while but just got my blog back up and running, so I shared a post on saving money purchasing bulk grass fed beef. Hope that’s okay! If not you are welcome to remove it. I have a lot of recipe’s in the works but haven’t got them up yet!


  11. says

    I’m a day late to link up here, but better late than never, right?! I’m sharing our latest healthy muffin, applesauce spice muffins. These are made with whole wheat pastry flour, organic applesauce, and just the right amount of spices to make them delicious. Thanks for hosting! Looking forward to checking out all the other suggestions. 🙂

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