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Pennywise Platter Thursday 11/5

November 4, 2009 by KimiHarris 11 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

pennywiseplatter

Important announcement! In two weeks on the 19th, instead of our normal carnival we will be doing a special edition! The theme is on nourishing gifts (can be food or otherwise!). Please think of your favorite things to give as gifts and share them with us then.

Also, for those of you interested in being part of my new series, The Healthy Dollar Menu,  please email me (kimi DOT harris AT gmail Dot com) for the details and requirements. I have several people lined up already, and I am looking forward to what they have to share.

Meanwhile, last week I thought we had some wonderful posts! My personal favorite two were Shelley’s Homemade (soaked) Empanda Dough and Filling and Caroline’s Key to Great Soup. Thanks so much ladies!

Pennywise Platter Thursday 11/5

I don’t have a new post for you (for once). However, I wanted to note that I do have a category for nourishing frugal food. Check it out for almost a hundred nourishing frugal recipes.

Amy @ Simply Sugar & Gluten-Free – Butternut Squash Tart

This tart uses freshly cooked butternut squash instead of pumpkin, and the filling is mostly butternut squash, sweetened slightly with agave. It doesn’t contain all of the heavier ingredients that are traditionally in a pumpkin pie. The crust contains some whole grains but is really a treat as opposed to a staple. If you want to omit the crust, the filling is smooth, fresh, and would be delicious all on it’s own.


Cara @ Health Home and Happiness:

I wrote a post, Ten Ways To Find More Grocery Money, describing how I was able to tweak little bits of our spending and thinking to be able to buy higher quality food for our family.


Sheri @ Moms For Safe Food

Today’s post is a recipe for Garlic Roasted Potatoes,
This is one of our favorites and we like roasting other vegetables this way too. One of our boys is picky about veggies but he will eat anything roasted.

Lauren at giant scoops of joy.

Here is a recipe for Zucchini Turkey Burritos with Cilantro Corn and Black Beans. A simple but tasty recipe in which shredded zucchini (or any other shredded vegetable) stretches your meat, adds extra nutrients, and saves some pennies!

Shelley @ MAHM – Homemade Soaked Crackers

I shared my recipe for soaked crackers- they are easy, yummy, and super frugal. I can eat the whole recipe in one day if not careful!
Wardeh @ GNOWFGLINS –Basic Sprouted Muffins

I’d like to have “basic” recipes for most everything a nourishing kitchen can produce. Today, I’m sharing the basic recipe for sprouted flour muffins, along with a link to a basic soaked muffin recipe. Using sprouted flour offers great benefits. First, sprouting the grain neutralizes the naturally-present phytic acid, which ensures maximum mineral absorption. If left alone, the phytic acid would block mineral absorption. Also, sprouting grains increases the nutrition of the grain. For example, when wheat is sprouted, certain B vitamins and vitamin C levels go through the roof. And finally, sprouted grains digest like vegetables – which is really exciting if you’re trying to watch your carbs!

Shannon @ Nourishing Days – Experimenting with Growing Food Indoors

I am starting up a small indoor garden of sorts in order to save money and resources.

Millie @ Thinking Outloud-Rubber Meals

I’m sharing some of my ideas for ‘planned overs’. This is a great way to help with our food budget and also saves me a little time in the kitchen since part of the work is done in advance.


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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!

Latest posts by KimiHarris (see all)

  • 2 Ingredient Peppermint Bark - December 21, 2022
  • Herbal Hibiscus Lemonade (Keto, THM) - March 16, 2022
  • Creamy Curry Red Lentil Soup - December 8, 2021

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Previous Post: « The Healthy Dollar Menu & Gift Carnival
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Reader Interactions

Comments

  1. Amy @ Simply Sugar and Gluten-Free

    November 5, 2009 at 6:26 am

    Amy @ Simply Sugar & Gluten-Free – Butternut Squash Tart
    http://www.simplysugarandglutenfree.com/butternut-squash-tart-holiday-food-fest/

    This tart uses freshly cooked butternut squash instead of pumpkin, and the filling is mostly butternut squash, sweetened slightly with agave. It doesn’t contain all of the heavier ingredients that are traditionally in a pumpkin pie. The crust contains some whole grains but is really a treat as opposed to a staple. If you want to omit the crust, the filling is smooth, fresh, and would be delicious all on it’s own.

    Reply
  2. Cara

    November 5, 2009 at 6:36 am

    Cara @ Health Home and Happiness: I wrote a post, Ten Ways To Find More Grocery Money, describing how I was able to tweak little bits of our spending and thinking to be able to buy higher quality food for our family.

    http://www.healthhomehappy.com/2009/11/10-ways-to-find-more-grocery-money.html

    Reply
  3. Sheri@Moms for Safe Food

    November 5, 2009 at 6:46 am

    Today’s post is a recipe for Garlic Roasted Potatoes, http://momsforsafefood.org/Blog/Entries/2009/11/2_Entry_1.html
    This is one of our favorites and we like roasting other vegetables this way too. One of our boys is picky about veggies but he will eat anything roasted.

    Reply
  4. Lauren

    November 5, 2009 at 8:42 am

    Lauren at giant scoops of joy. Here is a recipe for Zucchini Turkey Burritos with Cilantro Corn and Black Beans. http://giantscoopsofjoy.wordpress.com/2009/11/05/zucchini-turkey-burritos/
    A simple but tasty recipe in which shredded zucchini (or any other shredded vegetable) stretches your meat, adds extra nutrients, and saves some pennies!

    Reply
  5. jennifer

    November 5, 2009 at 9:30 am

    Hi I just found your site and I am so excited, what a great resource! I noticed that you use a lot of coconut milk/oil… what else would you consider to be staples for your pantry? Do you have a staple grocery list posted somewhere? I find that it is easier to cook for me when I don’t have to make a special trip to the store for missing ingredients. Thanks.
    Jen

    Reply
  6. Shelley

    November 5, 2009 at 9:48 am

    Shelley @ MAHM – Homemade Soaked Crackers
    http://makeahomemom.blogspot.com/2009/11/homemade-soaked-crackers.html
    I shared my recipe for soaked crackers- they are easy, yummy, and super frugal. I can eat the whole recipe in one day if not careful!
    Thanks for the mention, too.

    Reply
  7. Wardeh @ GNOWFGLINS

    November 5, 2009 at 9:54 am

    Wardeh @ GNOWFGLINS -Basic Sprouted Muffins
    http://gnowfglins.com/2009/11/05/basic-sprouted-muffins/

    I’d like to have “basic” recipes for most everything a nourishing kitchen can produce. Today, I’m sharing the basic recipe for sprouted flour muffins, along with a link to a basic soaked muffin recipe. Using sprouted flour offers great benefits. First, sprouting the grain neutralizes the naturally-present phytic acid, which ensures maximum mineral absorption. If left alone, the phytic acid would block mineral absorption. Also, sprouting grains increases the nutrition of the grain. For example, when wheat is sprouted, certain B vitamins and vitamin C levels go through the roof. And finally, sprouted grains digest like vegetables – which is really exciting if you’re trying to watch your carbs!

    Reply
  8. Shannon

    November 5, 2009 at 12:40 pm

    Shannon @ Nourishing Days – Experimenting with Growing Food Indoors (http://www.nourishingdays.com/?p=2360)

    I am starting up a small indoor garden of sorts in order to save money and resources.

    Reply
  9. Millie

    November 5, 2009 at 1:31 pm

    Millie @ Thinking Outloud-Rubber Meals http://thinkingoutloud09.blogspot.com/2009/11/rubber-meals.html

    I’m sharing some of my ideas for ‘planned overs’. This is a great way to help with our food budget and also saves me a little time in the kitchen since part of the work is done in advance.

    Reply
  10. ElizabethG

    November 5, 2009 at 3:35 pm

    Here’s a recipe for beef and barley stew that I made with grass fed beef and lots of vegetables. Great for this time of year:

    Beef and barley stew

    Reply
  11. Ren @ Edible Aria (Lamb Keftedes)

    November 5, 2009 at 4:25 pm

    Lamb Keftedes, a traditional Greek offering of local, pastured lamb, toasted spices and fresh herbs, garlic, lemon and extra-virgin olive oil.

    Assuming local pastured lamb at $10/pound, this wholesome treat still comes in at around $3/person.

    Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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