It’s time to share your frugal and nourishing tips and recipes! How do you shop and where? What recipes saves a penny? How do you balance a budget with nourishing food? Share here.
If you would like to participate please take note of the following guidelines.
1)Link to this post in your blog post
2)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: http://www.thenourishinggourmet.com/6tips
3) Keep the ingredients nourishing and frugal!
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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)
- Instant Pot Mexican Shredded Chicken - May 13, 2021
- Tender Instant Pot Carnitas (shredded pork for tacos) - April 15, 2021
- Simple Mexican Coleslaw - April 8, 2021
I listed some tips that have helped me create frugal leftover soups.
this week i’m sharing a guest post from a babyfood blogger on the benefits of introducing baby/kids to avocado and a guac recipe. thanks for hosting!
I am sharing how to save some money by making your own yogurt. (I accidentally posted the wrong link on 13, sorry!)
Today’s recipe (winter vegetable crumble) makes use of all those root vegetables that are lurking in your fridge / cellar!
this link goes to a recipe for carp. can you update the link please?
We had blueberry bread pudding for breakfast this morning. Not only was it delicious but it is a frugal way to use up otherwise “unusable” bread!
I gave some ideas on how to stretch meat with whole grains
When we get low on grocery money, one of our favorite inexpensive meals are Tostados. We get the Corn Tortillas made with masa flour, and they cost a few dollars for a large package. Then we soak beans (usually pinto) and mash them to make refried beans and mix them with lard. It’s great topped with sour cream, lettuce, jalapenos, cheese….. the possibilities are endless! 🙂
This week I avoided the difficult decision between boring my family with leftovers and throwing out good food. We just had our first Friday Night Leftovers dinner party, and it was a great success! We started small with just one other family. We reheated all the leftovers from both families on the stove, added some fresh veggies, herbs from the garden and a bottle of red wine, and had a lovely smörgåsbord. Next time we might add another family and a little planning ahead so that we can create something entirely new from the leftover ingredients.
I always go back to basics: carrots, celery, and onions are the (inexpensive) building blocks for a vegetable chocked, low cost meal.
http://cheznoonie.blogspot.com/2009/08/on-list-aromatics.html
Kimi, I wasn’t sure how to contact you, so I thought I’d just send a note here :o) I just wrote a post about grinding your own grain… wasn’t sure if you thought is would be of interest to your site: http://likeabubblingbrook.blogspot.com/2010/04/why-grind-your-own-grain.html
BTW, thanks for commenting on my soaked bread recipe the other day. I felt like a celebrity had stopped by! *smiles*
Jaime G