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 again for hosting! Just a note, the Southwestern Skillet uses the Homemade Taco Seasoning!
Adrienne @ Whole New Mom
Thanks for hosting, Kimi!
Sharing Easy Mother’s Day gifts and Frugal Meals, Tips & Kid Friendly Lentils.
Stacy @Stacy Makes Cents
Thank you so much for hosting again! 🙂 I always get tickled when I see your emails in my inbox.
I’ve linked up two this week:
1. Crock Pot Beef Stew
2. Food Is Not Your God – our family’s stance on whole foods
Stacy, your post on Food is not you God is so right on. Loved what you had to say!
Andrea @Andreas Kitchen
I shared my recipe for Italian Sausage and Vegetable Soup. I love this recipe because you can make it with whatever vegies you choose. This version has green beans, fresh fennel and red swiss chard.
Thanks for hosting!
Hope you’re having a great week.
This week I am sharing 3 delicious and healthy recipes:
(1) Raw Lemon Cookies (nut free, gluten free, grain free, vegan, raw, SCD)
(2) Carrot Apple Soup with Lemon and Ginger (dairy free, gluten free, nut free, vegan SCD)
(3) El Salvadoran Cabbage Salad: Curtido (raw, vegan, SCD)
Kendahl @ Our Nourishing Roots
Hi Kimi! Thanks for hosting. 🙂
This week I am sharing my latest REAL FOOD 101 post: all about how to use all-purpose yogurt dough. It’s soaked, versatile, and whole grain. Plus you can use it to make crackers, pizza, pie crust, and so on. The possibilities are endless!
I’m also sharing my recipes for really crispy hash browns (do you know the trick to that?) and my Linky Links for the month of April. Enjoy!
Meghan @ Whole Natural Life
I shared my post on how to eat a quarter of a cow even if you don’t like the taste of beef. Buying grass-fed beef by the quarter or half is usually the most economical choice, but eating all that beef can be challenging if you’re not a big beef fan! I’m sharing what I’ve found works for me.
Thanks for hosting! I posted my quinoa salad that uses cultured lemons…yummy!
Rebecca @ Natural Mothers Network
Hi Kimi and thank you so much for hosting this wonderful collection of wholesome recipes. This week I’m sharing my super slow food from Italy. I used to live just over the border from Italy in the French Alps and it was there I acquired a taste for risotto as it should be cooked! Buon appetito x
Mindy @ Too Many Jars in My Kitchen!
Thanks for hosting! This week I’m sharing my story of how GAPS has changed my life. I’m also continuing my organ meats series with a few recipes from other bloggers.
the sprouted life
this week i added two recipes that our nourishing, easy and budget friendly
1. citrus marinated tuna steaks (gluten free)
2. chia almond breakfast shortcakes (gluten-free, egg-free, dairy-free & paleo friendly)
thanks for hosting!
I added 2 posts:
Egg Salad using up more eggs. 🙂 Cultured Lemon Sherbet (Dairy Free options)… 🙂
Have fun and thank you for hosting!
Melissa @ Dyno-mom
Thanks for hosting! This week I have a post all about what to eat when you have nothing prepped. I’d love to hear your best tips, too!
Just a standard whole wheat chocolate chip cookie recipe this week. Thank you!
I added a Pineapple Pork Roast. I freeze the core of the pineapple every time I buy a fresh one. Then when I make this recipe I have “free” pineapple! 🙂
Laureen @ Fox in the Kitchen
This week I’m sharing a recipe for Chickpea and Grape Tomato Salad!
Barb @ Frugal Local Kitchen
Thanks for hosting! I’m sharing my mac and cheese recipe this week. I’m so happy to see all the recipes again. We’re working on getting wheat out of our family’s diet or at least reducing it.
Emily @ Holistic Kid
Hi and thanks for hosting!
This week I’m sharing my post 8 Books that have Changed the Way I Eat. It’s about my journey through nutritional philosophies and food adventures for the past 15 years – a story told through the books on my shelf.
Have a great week!
I’m sharing a guest post on how to grow microgreens. Thanks for the Carnival!
Wendy (The Local Cook)
thank you for hosting! This is one of my favorite carnivals 🙂