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
Hi! I’m doing my best to preserve my wild harvests in small batches as the season goes on. One of my new favorite forages is wild garlic. Wild garlic pickles and wild garlic butter both taste great, and will be greatly appreciated come wintertime. I hope someone else can use these recipes.
I shared my GF Coconut Pecan Drop Coolies with a video and two articles I hope you enjoy!
I’ve posted up a recipe to a simple crudite, snack, or light meal: cucumber slices stuffed with herb and olive goat cheese.
Looking forward to the garlic butter recipe!
I shared three ways I incorporate vegetables into delicious and quickly-prepared dinners. Yummy!
Andrea (Andreas Kitchen)
Happy Thursday! I shared my recipe for Arugula Salad With Pork And Fresh Cherries.
Thanks for hosting!
Jami @ An Oregon Cottage
While I’ve made maple-sweetened whip cream, I’ve never thought to add cocoa- that sounds terrific! I really enjoy the recipes I find here- thanks!
Hi I posted an easy strawberry spinach salad.
Melissa @ Dyno-mom
Thanks for hosting again! I have a post on homemade beauty supplies and cutting hair at home. I do this to save money so that I have money to spend on things like grassfed beef AND there are no freaky ingredients in my kids’ bodies or in their hair!
I shared a yummy chipotle chili recipe. (Primal- no beans)
Second time contributing! These baked falafel and cuke yogurt salad are quick, easy, and delicious!
Jana @ The Summer House
I’m linking up my sun tea…so easy and so refreshing!
Shanon (Food Farm Health)
I’ve linked up a few things this week: how to spot wild chamomile, a seasonal recipe using arugula and an article about rethinking what it means to eat a balanced diet. Thanks for hosting! –S
Hi, I shared a super easy dinner option – one “pot” roasted butterfly chicken and sweet potatoes. Thanks for hosting!
Lisa @Granola Catholic
I am wishing I still had some of this Brussel Sprouts and Procuitto for lunch today.
Just wanted to share a fun recipe that can use up some extra sourcream you may have kicking around. The best part is they utilize a fun flour. Why not try spelt in your next baking project to add a little extra nutritional value? We’re having lots of fun trying it in new recipes.
Missed participating last week, glad to be able to join-in again 🙂 Thanks for hosting. Just shared Kung Pao Chicken — better than take out!
Thanks for hosting! I posted another of my road trip series posts — have a great week!
Denise @ Creative Kitchen
This week I’m sharing Low Carb Cream Cheese Pancakes & my Low Carb Experiment with REAL Foods! Thank you so much for hosting!! 🙂
Elizabeth (Frying Solo)
Thanks for hosting! This week I’m sharing a simple and nourishing snack/dessert, Sesame-Crusted Date Balls.
Rivki Locker (Ordinary Blogger)
Thanks for the roundup. Can’t wait to check out everyone’s recipes. I shared a recipe that uses seasonal snap peas, radishes and mint.
I have shared a fabulous one pot masterpiece! Chicken in the slow cooker! So tasty and so easy and I found that the house only “smells” of chicken for a day rather than the traditional “24 hours” for bone stock! And Trader Joes has whole Free Range Organic chickens for only 2.49 a pound!!!
Simple and delicious, and uber cheap! Kale chips are great as a snack, crumbled on salad, or as a side dish to a nice juicy hamburger.
I’ve been cooking through the “Little House” books so here is my version of sourdough biscuits! Thanks for hosting Kimi!
Thanks for hosting, Kimi. Today I linked up a post on three ways to preserve asparagus – freezing, drying and lacto-fermenting. 🙂
I posted a sprouted wheat pancake recipe that’s easy enough to make every weekend. Thanks for hosting!
I’m sharing my sourdough oatmeal cookie recipe. The finished texture is very scone-ish & the dough can be made into scones or even bars.
I posted my recipe for Shepherd’s Pie. Stretch ground meat and pack in lots of veggies!
Thank you for hosting.
I have a page on my site that lists more than 300 hops, memes, and photo challenges… some for each day of the week. Yours is listed there, too! Check under the header for the link to that page. I’ve also started a BlogFrog community that focuses on hops, carnivals, memes, and photo challenges. Go to http://theblogfrog.com/1504201 to visit & participate.
I linked to a post about online GAPS resources, plus a recipe for grain-free zucchini noodles. Thanks!
Kimi, THANKs for hosting! This week I am sharing my Green Fig Bar recipe 🙂