(There are just a few more days to sign up for the ecourse! And I have a few half scholarships left (contact me, kimi (dot) harris (at) gmail (dot) com for those who are completely unable to afford the course).
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.
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: https://www.thenourishinggourmet.com/6tips
3) Keep the ingredients nourishing and frugal!
Latest posts by KimiHarris (see all)
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- Creamy Curry Red Lentil Soup - December 8, 2021
I made Cortido, which is a lacto-fermented sauerkraut from Latin America. It’s great with all sorts of Mexican dishes.
Sarah, The Healthy Home Economist
Anyone who hasn’t heard Sally Fallon Morell’s seminar on Traditional Diets and would like to win the complete 7 CD set, make sure to enter the Giveaway on The Healthy Home Economist blog!
I baked bacon for the first time in my life yesterday. I took some pictures of the process and made a video out of it. I enjoyed a bacon and egg salad yesterday and then simply zapped the other 4 pieces of bacon in the microwave for 20 seconds this morning and enjoyed it by itself.
Baking bacon is the cleanest way to enjoy the tasty meat and saves time too. It also is MUCH crunchier and tastes awesome.
What temp and for how long do you bake bacon? I want to give it a try!
Elizabeth @ The Nourished Life
You can bake bacon at 375* for about 20 minutes, though times vary depending on how thick the bacon is.
I baked it for 1 hour on a 250 degree oven. The “recipe” says to cook for 1 hour then check back about every twenty minutes. The longer you leave it in the more crispy it is. One hour was perfect for me.
Wardeh @ GNOWFGLINS
Mr. Linky looks to be down. When he’s up, I’ll come back and add a link. In the meantime, here’s a link to what I’m sharing: a delicious sourdough spice cake!
Elizabeth @ The Nourished Life
Today I’m talking about spirulina and chlorella as aids for heavy metal detoxification. Even good quality spirulina and chlorella are fairly affordable, and they are food substances rather than industrialized supplements, so your body can actually use them to repair and rebuild.
Amy @ Simply Sugar & Gluten Free
I’m with Wardeh – while Linky is down I’ll share my recipe here. This Yogurt Trifle is my way of using up all those baking experiments that don’t quite come out right but are just too good to not use. And, it’s what I call a ‘fake dessert’ – a way to indulge without having to pay for it later.
The Coconut Mama
I’ll share my recipe here until Linky is feeling better. I made bacon bowls and filled them with salad. They were really pretty. Great way to get kids to eat salad!
I made organic New York cheesecake for the first time. We had a lot of out-of-town relatives visiting last week. It turned out really well and everyone loved it. I’ll add a link to Mr. Linky later as well. 🙂
Jaime @ Like a Bubbling Brook
When Linky is back up, I’ll share my recipe there, but in the meantime…
Wake Up Your Eggs With Horseradish and Dill
Use your garden veggies in this one for a healthy, easy breakfast!
Thanks everyone for posting your links! And sorry that Mr. Linky is out of working order right now! Hopefully it will be back soon. 🙂
I’ll post the link when Mr. Linky is working again……Until then, I made a fantastic GF Venison Steak dinner!!
I made buttermilk ice cream – super simple (no cooking involved!) with the natural enzymes and tang found only in buttermilk . . . perfect with fresh, sweet fruit on top!
Thank you for hosting!
Soli @ I Believe in Butter
Hope you return soon Mr. Linky. I’m sharing what I finally did with some of the traditional cream cheese left over from straining soured milk for whey: DIP!
I apologize. I did not mean to put the Whoopee Pies here. I know they are not healthy. I am just so proud of my boys that I did not think about where I was posting it, a healthy blog.
Mr. Linky seems to be back up and working.
This weeks post is for a potato salad I made using a lemon salad dressing I came up with. If you prefer to have more ‘zing’ to your dressing, make sure to add more lemon juice to the dressing. I personally prefer this kind of dressing over mayo in a potato salad. It’s light and refreshing!
Shirley @ gfe
Yippee, Mr. Linky is back up! I shared my new veggie burger. So healthy, delicious, easy to make, and frugal, too. 🙂
I’m sharing one of my favorite kitchen gadgets to keep your knives sharp- essential when you are doing alot of home cooking.
I posted my recipe for Strawberry Torte. I sweetened it naturally, and used eggs from the local Amish farm, and strawberries I picked myself!