The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

Pennywise Platter Thursday 10/27

by 28 Comments

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

The following two tabs change content below.

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)

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Comments

  1. Thank you for hosting! This week I have shared the following seasonal farm-to-table recipes that promote the benefits of good health through nutrition from eating fresh unprocessed seasonal produce:

    fried egg salad
    http://theintentionalminimalist.blogspot.com/2011/10/fried-egg-salad.html

    potato and leek soup (vegan)
    http://theintentionalminimalist.blogspot.com/2011/10/potato-and-leek-soup-vegan.html

    Happy cooking!
    The Intentional Minimalist

    Reply

  7. Hi, the snow just passed through my part of the world, so I couldn’t help but make a big pot of bean soup. My recipe is so simple. Just soak the beans overnight, throw them into the crockpot with a whole onion, a whole chile, some piggy bits, and a bay leaf, and let it cook all day. I find the recipe to be such a blessing on busy days when I have to be out the door early, because it only takes 3 minutes to get it put into the crock pot in the morning.

    Reply

  8. What better way to save some $$ then baking your own pumpkin and all the delicious things you can make with the puree?! It is a very easy vegetable for me to sneak into my kids. I spent a little time yesterday baking up another batch, and some pumpkin bread was needed for our whole grain lunchbox option…plus the bread makes a good after-school snack! Thank for hosting!

    Reply

  10. Good Morning Kimi! Today I added my new favorite breakfast, a breakfast pudding made from quioa and chia. Thank you for hosting! I enjoy being able to come here each week to see what is being shared.

    Reply

  15. Thanks as always, Kimi. This week I am linking to a post about the three great products you get from pastured chicken: meat, broth and fat. Whole chickens give you great bang for your buck. I also discuss proper cooking techniques. Hope you can stop by!

    Reply

  17. I am sharing my grain-free pumpkin bread! Thanks so much for hosting Kimi 🙂 Hopefully you all can benefit from my recipe. The banana bread version I’ll be posting soon too!

    Reply

  28. Hi all, I’ve become an aficionado of roasted vegetables for the fall/winter season. On my post, DIY Roasted Vegetable Medley, I list 16 vegetables (the cheap and hardy kind such as turnips, onions, squash, etc.) that can be mixed or matched in an easy-to-make way. I found out later that the possible combinations of 2 to 16 ingredients is “16 factorial” or 21 trillion different dishes!!! And that doesn’t even start to count the herb and cheese possibilities. My last medley (not on my blog yet) was to throw together butternut squash cubes, 3 onions diced, and a discounted cauliflower (I just trimmed off the going-black sections). After assembling in the pan, I sprinkled the veggies with garam masala. Delicious and very easy on the pocketbook.

    Reply

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