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: http://www.thenourishinggourmet.com/6tips
Latest posts by KimiHarris (see all)
- Tender Instant Pot Carnitas (shredded pork for tacos) - April 15, 2021
- Simple Mexican Coleslaw - April 8, 2021
- Cassava Egg Noodles - January 14, 2021
Hi Kimi, Thanks so much for hosting Pennywise Platter!
I am sharing one of my favorite summer meals – Sausage, Green Beans, and Potatoes. 🙂 Simply delicious!
Thanks again,
Mindy
Just thinking about how thankful I am for your blog. It’s been so helpful over the years, and such a peaceful spot to sit and read. Thank you for all you do.
Thanks Katie! That was so sweet of you to share with me. 🙂
Thanks for hosting, Kimi. Today I linked up a post on Cheesy Garlic Sourdough crackers. They’re quick and easy, and the kids like them so much it’s hard to keep stocked up.
Good morning! I am sharing some of my family’s favorite frozen pops today! Blessings and gratitude, Kelly
Please let me know if you prefer I only share one recipe? I shared three today for ice pops. 🙂
Thanks, Kimi! 🙂
Hi Kimi,
Thanks for hosting. I wanted to share this nourishing dinner salad that is inexpensive to make and adds a little variety into our diets.
Thanks for hosting this carnival Kimi! I’m linking up a great way to use up abundant CSA greens this summer – Brown Rice Salad with Kale and Roasted Chickpeas. It’s delicious!
Thanks so much for hosting! I shared a recipe for my Coconut Trail Mix. It is so quick and easy. If you aren’t too traditional you can throw it together. If you are than use your soaked nuts and other dehydrated fruits. So tasty!
Thanks for hosting.Its always nice to be here.I brought my Kare Kare.Have a good day to everyone
Thank you, as always, for hosting—it’s lovely to have such an inspiring set of ideas all in one place. This week I’m sharing my take on tadka dal. If only my uncle hadn’t eaten all my leftovers…
Kimi, thank you for faithfully hosting this link up every week. Your blog is such a blessing and I’m always learning so much. This week I have a tea that is for “that time of month”.
Happy Thursday! I shared my recipe for Chocolate Chiffon Cookies. This recipe is gluten free, but can be made using “regular” flour if you don’t have issues with gluten.
Thanks for hosting!
Hello again, all! Thanks for hosting! I am talking about teething babies and how to help them teethe with no teething gel or BPA laced rings and how to nurse after the teeth make their appearance!
I am sharing a July 4th menu with a bbq rib recipe. Thanks for hosting.
Shalom! Thank you for hosting!
I shared my Refreshing Summer Coolers!
I’m posting the recipe for a Nourishing Infusion. Great way to get needed vitamins and nutrients from our food rather than a synthetic supplement…and a lot less expensive! 🙂
Oh, I want many of these recipes featured here today and see other info posts to check out. 🙂 I linked up my Blueberry Banana Foamie. Inexpensive, light, and refreshing summer beverage. Thanks for hosting, Kimi!
Shirley
Thanks for the roundup! I’ve found so many great blogs through this weekly roundup. I shared a recipe for a Swiss Chard Gratin – swiss chard is my very favorite green, and this is a great way to enjoy it.
FYI #45 Cheesy Beef Spirals recipe calls for a 1/2 pound of Velveeta. Yikes!
Love all the great recipes! I shared my Brown Rice Salad with an Asian Flair. So delicious (and cheap!) that I made it twice last week!
number 45 uses velveeta.
I’ve linked to recipes for banana coconut baked custard (grain-free) and bacon & liver spaghetti squash with capers. Thanks!
Thanks for hosting! I’m sharing our cheddar bacon muffins and am off to check out the other links. 🙂 Blessings, ~Lisa
A good substitution. Our family is dairy free and sometimes, we like the tang that cheese brings. We’ve found a good substitute. If a recipe calls for Parmesan cheese, try adding a little brewer’s yeast with some salt and garlic and onion powder. It works well in gravies (especially for casseroles), omelets and meatloaf. (I don’t believe it’s gluten-free though). I use a 1 heaping flatware teaspoon for a 2-egg spinach mushroom omelet.