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.
Yesterday I shared some updated “rules” regarding those participating. Just three simple rules! 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 URL: https://www.thenourishinggourmet.com/6tips
Latest posts by KimiHarris (see all)
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- Creamy Curry Red Lentil Soup - December 8, 2021
Wardeh @ GNOWFGLINS
I enjoyed reading through the new Pennywise Guidelines posted yesterday, and found the changes/rules refreshing! Kimi, you were flexible in all the right places, and strict in the right places, too. 🙂
I’m sharing 15 (real food) egg dish ideas. We’ve been enjoying an abundance of eggs lately — ironically, before our own ducks even start laying. We don’t get tired of healthy, inexpensive eggs, as long as there’s variety. Lots of good ideas shared in the comments, too.
Tiffany @ The Coconut Mama
Thanks for hosting, Kimi! I’m sharing my recipe for flourless coconut cupcakes! These are gluten free, grain free, and can be made dairy free for those with dairy allergies! Baking from scratch is the way to go if your trying to keep you grocery budget low!
Julie @ Get Healthy Cheap
Thanks for hosting! It’s so hot here (Phoenix) that I’ve really been needing inspiration to cook and other foodie bloggers always have something that bring me back to the kitchen. 🙂
Amy @ Simply Sugar & Gluten Free
Thanks for hosting, Kimi!! I love your recipe regulations – I should add that to my carnival. I understand completely wanting to keep the recipes healthier and have the links be relevant to the readers.
I’m sharing a healthier enchilada recipe – the sauce is made from scratch and there’s no flour to thicken the sauce. Just good ol’ fashioned stove top reduction which results in great flavor and a pure taste.
With all the new jam making going on, this is a tasty use for some of last year’s jam. Thanks for hosting Pennywise Platter, it is nice to meet everyone.
Thanks for hosting! Can’t wait to view all of the delicious sounding recipes!
When you buy your grains in their whole form they will keep better and cost less. It’s best to invest in a grain grinder and then grind your grains as you need them. My sourdough waffles are always a hit in our house and I’m sure when you try them they will be a favorite in your home too!
Hello Kimi, today, i’m sharing a wonderful salad recipe using quinoa. Its a great way to get protein. It truly is great tasting. Blessings ~ Carmen
p.s. thank you for hosting, also please know i did read your update on pennywise platter yesterday.
Hello Kimi (again) just wanted to see if you had the ability to delete #7. I did not complete the link before hitting submit, and had to redo it. Thanks so much. If not: Hello everyone Please ignore #7, thanks.
Hey Kimi, thanks for hosting as always! This week’s post is a Penne Genovese that’s 5* and GF!
Millie @ Real Food for Less Money
Hi Kimi and Everyone,
I’m sharing a great tasting salad featuring lightly steamed and sprouted wheat and garbanzo beans. It turned out soooo good.
Oh dear! My baby messed with the keyboard before I could type what my recipe was. :-/ My link is to a Blackberry Peach Cobbler. Oops!
Thank you for hosting Pennywise Platter every week! I made a dish that highlights green beans and coconut.
Wendy (The Local Cook)
Thanks for hosting! My Squash & Basil salad recipe makes great use of zucchini and summer squash.
Oops – I left out my title! This link is to a Savory Bread Pudding.
Thanks for hosting. I am linking up with a Spicy Beef and Broccoli Skillet.
Kelly (yes, the Kitchen Kop) and I share our worst real food mistakes–from regretful appliance purchases to full-blown kitchen catastrophes!
Sarah, The Healthy Home Economist
In this brief videoblog, I show you how to make enzyme and nutrient rich jello using only fresh fruit and unflavored gelatin. Great lunchbox idea!!
We’re making falafel today in Little Rock. I linked to your quinoa tabbouleh, too. yum!
oops – my name above is linked to my personal blog. Now (in this comment) it should be linked to falafels & Real Food in Little Rock.
excited to be apart again. 🙂
Hi Kimi and thanks for hosting Pennywise Platters. My link this week is to invite you all to check out my giveaway of the real food for rookies class put together by Kelly the Kitchen Kop. If you want to check it out and enter to win the class, please click over. 🙂 Alex@amoderatelife
Check out the three guidelines for posting on Pennywise. 🙂 It explains why we are no longer linking to giveaways or promotions. Thanks!
Thank you for allowing the opportunity to share. I submitted 2x’s because the 1st time I did it incorrectly. Thank you!!
Shirley @ gfe
Hi Kimi–Your rules make perfect sense! I’ve linked up a great soup I just created. First, it’s pennywise. 🙂 Second, it’s so simple and nourishing, and the definition of savory IMHO.
Thanks for hosting!
Kate @ Modern Alternative Mama
I know my entry doesn’t sound healthy (chocolate chip cookies?!) but they use sprouted flour, sucanat (only a small amount) and lots of real butter! If you’re going to eat cookies, these are great! 🙂
Chickiepea's Blog: Eating for Autoimmune Health
Linking my post about canning fresh tomatoes while in season. We’re saving a lot of money by stocking up now, plus no BPA that we would get from cans if I’ve done it myself in glass jars! 🙂
Thanks for this forum for sharing recipes…. I find a lot of great stuff this way. Keep up the good work 😉
Kristina @ The Dutch Oven Diary
Thank you for hosting this, Kimi! I shared a Quinoa Tabouleh recipe, and I apologize that I didn’t browse through your recipe index first, as I see you also have a tabbouleh recipe using quinoa. I would have shared something different had I checked, but at least our recipes aren’t identical 🙂 I can’t wait to read the other entries.
No problem! I don’t mind at all. 🙂
Kristina @ The Dutch Oven Diary
Uh, also forgot to label my entry! Lol, will learn as I go…
Thanks for hosting & for the post on lunch and snack ideas. Perfect timing!
Lisa @ RealFoodDigest
(Didn’t mean to post 2 entries – I messed up the first one, sorry 🙁 ).
I adapted a creme brulee recipe from Ina Garten (no refined sugar). She uses one whole egg instead of the classic all yolk method which I thought was interesting. This also works great as a coconut milk custard.
Thanks for hosting! And I appreciate your updated guidelines.