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 URL: https://www.thenourishinggourmet.com/6tips
Latest posts by KimiHarris (see all)
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- Creamy Curry Red Lentil Soup - December 8, 2021
Happy holidays, everyone! I’ve shared my recipe for parsnip confetti. All you need is a parsnip and a veggie peeler, and you’ve got an irresistible finger food. Great as a side dish, or just as a special treat.
Today I’m posting 10 alternatives to a typical potluck – yet still frugal, and most definitely fun!
Looking forward to another week of awesome recipes and blogs! Today I’m sharing a new (to me) veggie – celery root.
Kimi, I’ve been reading your blog for a couple of years now and really enjoy it. I am just getting around to linking up with your site. I posted the chocolate coconut candies. Have a Merry Christmas! – Deanne @ Vibrantglow.com
I’m sharing grain free (also gluten and dairy free) muffins. Thanks for hosting!
Thanks so much for posting the party. I am sharing a different taste of Sloppy Joes. So good and brings back memories of my childhood.
If you’ve heard the AWESOME benefits of young coconuts ….however, have never opened one, then this post is for you! So much easier when you’ve seen someone else do it!
Have a wonderful day, and thank you Kimi, for hosting!
Joy
Thanks for hosting. Merry Christmas!
I’m sharing a main-dish quinoa pilaf. Thank you, and have a blessed Christmas!
Opps! I’ll add it again, I forgot to add what I made. That’s what happens when you multi-task. 🙂
Have a wonderful, blessed Christmas!!
Decided to add one of my first posts, Burmese Eggplant Dip. Man this stuff is fantastic, easy to make too, but it helps if you have a good way to roast the eggplant.
Locally raised pork shepherd’s pie…yum!
I love crackers all year round, these are gluten free, I really enjoy making them and eating them.
blessings
carmen
I am linking to my sassy homemade sprouted flour post. I make it in gallon jars rather than little canning jars. Who needs a little flour when it takes so much to make something? Today I employed 14 cups of it for gingerbread cookies! Thanks for hosting and I am looking forward to checking out the other posts.
Just posted one of my best desserts ever – Egg Nog Panna Cotta. ‘Tis the season! Merry Christmas to all.
Here’s a easy soup for your winter vegetables. It’s got a little kick to it with the addition of some curry paste. Thanks again for hosting!
Today I’m sharing some gluten-free, low carb SAUSAGE BALLS, made with real food ingredients. I grew up in the South, eating these little gems every Christmas morning. Unfortunately they were made with Bisquick and other processed ingredients. This recipe can be adapted for dairy, egg, and nut sensitivities as well. Enjoy!
If you are thai food lover or a peanut lover – check out this recipe for a homemade Thai Peanut Chicken dish! Yummo!
http://sacredbee.wordpress.com/2010/03/25/omg-spicy-peanut-chicken/
#27 is not real food
neither is #12
Hi Lisa,
Thanks for letting me know! I hadn’t had a chance to go through the links yet. They are removed now. 🙂