The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

Pennywise Platter Thursday 3/31

by 32 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)

Reader Interactions

Comments

  2. Hi Kimi,
    I hope you like my Coconut Zucchini muffins — there is a video as well! I also posted The Dark Side of Bright Food. It is one of my pet peeves…

    Reply

  3. I make this roasted chicken about every 4 days and use it for salads, soups, and sandwiches. To me, it is the best way to cook chicken and everyone loves it!

    Reply

  4. Hi Kimi,

    I linked up my favorite GF tortillas. Enjoyed seeing all the comments roll in yesterday about eczema! Hope your friend gets some relief.

    Reply

  13. Can’t wait to try the GF tortillas!

    I posted a recipe that was originally a ravioli filling, but that I’ve found to work well in a variety of settings.

    Reply

  15. Hi Kimi, I’ve linked to a post about easy grain-free breakfasts for weekdays as well as two recipes: pecan cashew peanut butter AND brisket (or roast) with carrots and onions. Thanks!

    Reply

  16. Thank you for hosting. Today I’ve linked up to my favorite recipe for fried rice that uses the Basic Brown Rice recipe from Nourishing Traditions. I buy my rice in bulk and my meat on sale, and the addition of garden veggies and some eggs make a delicious and filling one pot meal.

    Laurie

    Reply

  17. Here’s my Roast Chicken with Savory Vegetables. We roasted a chicken like this a few days ago. It doesn’t seem that people eat as much simple, whole food as we used to. I think we’d be better off if that were to change, for our health’s sake. This chicken was simple, healthy, natural — and economical, too. It’s amazing how much the same food would cost if someone else cooked it for me!

    Thanks for bringing us together here to share these wonderful recipes!

    Pat

    Reply

  18. I linked up a very nice tuna chowder. Frugal and made from ingredients one has on hand. Comes together very quickly, is a beautiful golden orange, and tastes great, too. 🙂

    Thanks for hosting, Kimi!
    Shirley

    Reply

  23. Well, I am kinda late for the party but better late than never! Here is my post on feeding teens for cheap. I know my subject well as I feed my family of twelve nourishing food on just $900 a month. And oh, five of those kids are boys.

    Thanks for hosting!

    Reply

  25. Hi Everyone! I know I’m a day late, hopefully not a dollar short! The link is a blog that my brother keeps for a Nutrition Group at his work. Anyone and everyone is welcome to join! It is a lot of info I know most of you already know, but it is great reading and reinforcement.

    Enjoy 🙂

    Reply

  27. Thanks for hosting! I’m linking our latest healthy and delicious muffin recipe, whole wheat banana, AND our homemade ketchup recipe which has been a long time in the making. Neither is soaked or fermented or what-have-you, but both are much healthier and cheaper versions of what you’d find commercially. 🙂 Blessings! ~Lisa

    Reply

  32. I linked to a recipe for black-eyed pea and lentil soup. I used homemade chicken stock and home canned tomatoes in my version. 🙂

    Reply

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