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
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
Thanks for hosting, looking forward to seeing what everyone will link up today! Blessings, ~Lisa
Hi Kim! Hope you are having a fantastic week. Just posted my new favorite recipe for water kefir. It’s not really warm here yet but it is incredibly refreshing on warm days! Who needs a cold beer! I’ve got my wine colored, fermented water kefir in a ball jar!
I hope others are able to enjoy it!
<3
This week I have posted my pineapple coconut honey salmon.
As a family we are having a lot of fun discovering what can be eaten in our own backyard…tasty, nutritious and beautiful to. Come and see!
Have a lovely week,
~Joy~
Thanks for hosting, Kimi! This week I’ve linked up a recipe for pizza flavored crackers made with sourdough. They’re easy and delicious!
The rhubarb only broke ground in my garden three weeks ago, but it’s already big enough to eat. In fact, I’m already starting to give it away. It’s traditional to use it in sweet recipes, but I also like to experiment with using it’s tang in savory treats. Today, I’m sharing my recipe for rhubarb green salsa, which is a play on traditional tomatillo green salsa.
Thank you, Kimi! I look forward to this linky each week 🙂
I am leaving for the airport so I will link my “Making Kefir” back to this blog when I get back. I can’t do it on my Iowan unfortunately!
It was suppose to say iPad but I guess my iPad changed it before I caught it!
I just linked to a post I wrote a while back about stretching meat into a couple of different meals and included my mom’s recipe for oven beef stew. (I’m not sure how I’m going to apply this now, as I’m starting GAPS on Sunday…) Happy Thursday, everyone!
Thanks for hosting! My post is a little iffy. I have a post on a documentry about people who live, work and eat in a garbage dump in South America. It is sobering to realize the copious amounts of garbage that we create and to look at the lives of those who sort through it looking for recyclables. I linked back here for ideas on how to live simply and not wastefully and ask my readers to be cautious about consumerism but it is not a recipe. If it is not within the parameters of the carnival, please delete it. No hard feelings, I understand completely.
I’m so excited to join your link up:) I posted the Homemade Elderberry Blueberry Yogurt.
We have had a busy week this past week, as you can see from the meal I made the other night, but my point is that Real Food is not difficult or expensive or time consuming.
I’ve been trying to make a lacto-ferment to go with almost every meal so here’s my Italian twist on kraut. Thanks for hosting Kimi!
Looks like an interesting variety of posts this week– I added a simple fresh Carrot, Chickpea, and Parley Salad, with a variety of suggestions on how to vary the flavors using different spices and herbs. If you have a food processor to grate the carrot, it literally take about 5 minutes to throw together.
Happy Thursday! I am sharing my recipe for Italian Sausage Sauce On Zucchini Ribbon “Pasta”. Since zucchini replaces the “real” pasta, this dish is very low carb and is naturally gluten free.
Thanks for hosting!
I’m sharing a recipe for onion nests (or fried onion strings) which are the perfect bed for a bunless burger patty or egg fried in butter or EVCO 🙂
Also, sharing one of our very favorite recipes for a super quick dinner- indian spiced chicken! Pastured chicken meets yogurt and spices and takes a trip to the oven for a quick roasting. Delish!
I shared a the recipe “Liberating French Fries”. These fries are made using a healthy fat and pack an amazing crunch. SO good and amazingly good for you! Thanks for hosting!
I shared my Stuffed Shell recipe which I made a double batch of this week to keep us going during baseball season. I can’t wait to check out the other recipes!
The Blackeyed Pea Soup I’ve linked is a good way to save some money and eat healthy at the same time by cooking some basic foods from scratch. And it’s so simple!
These are a wonderful year round cookies. The persimmons can be ripened in fall and then frozen for use whenever. Just a hint of sweetness with a kick of spice. So moist and delish. Enjoy! http://sacredbee.wordpress.com/2011/05/12/love-love-me-do-persimmons/
These are a wonderful year round cookies. The persimmons can be ripened in fall and then frozen for use whenever. Just a hint of sweetness with a kick of spice. So moist and delish. Enjoy!
I am sharing an extraordinarily delicious smoothie recipe today! The key ingredients are macadamia nuts and coconut – hence the “Cocodamia” name! Enjoy!
Thanks for hosting! I’m LATE to the party again!! For some reason I have this bookmarked for Friday blog hops….oops. This week I’m sharing my EASY & Frugal Stovetop Chicken Parm Pasta! I love that I can make chicken parm without heating my kitchen & using only 2 chicken breasts to feed my family of 5 with leftovers. 🙂 What’s not to love!!
Hope you have a GREAT weekend!!
I’m posting another comment because as my comment was submitting I noticed that I had not yet changed my “blog url” under website (I switched to wordpress and own domain last month), and a mistake in my email address. Sorry about that!!
All corrections are made in this comment, and this is linked to my new blog address. 🙂
Hi Kimi, I don’t have anything to share (been too busy to blog), but I hope you and your family are doing well and adjusting to the new baby 🙂 God Bless!
Typo…are the cookies soft or crispy?