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)
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- Creamy Curry Red Lentil Soup - December 8, 2021
Danielle @ Fresh4Five
Today I am sharing 2 recipes, Baked Adzuki Beans, and Stuffed Zucchini
Thanks for hosting! Today I shared:
Nut Butter Waffles
Have a great week!
Dawn @ Small Footprint Family
This week I’ve shared four easy pickle recipes for preserving the summer harvest, as well as a post on the cost of nursing our sweet tooth with a really cool infographic!
Thanks for hosting!
Tiffany @ The Coconut Mama
Today I’m sharing my recipe for gluten free Quinoa Pizza Crust and Homemade Alfredo Sauce!
Thanks for hosting 🙂
Robin @ Thank Your Body
This week I’m sharing an easy frozen yogurt popsicle. perfect for an after school snack.
Thanks for hosting!
Katie@ Mexican Wildflower
Thanks for hosting Kimi. I accidently posted mine without the title. I am sharing my simple Jack Frost Tea. Blessings!
Jennifer @ Healthy Kitchen Guide
Thanks for hosting! This week I am sharing a simple strawberry spinach salad that is quickly becoming one of our family’s favorites.
A breakfast recipe today! Thanks for hosting.
Paige @ Not Missing a Thing!
Today Im sharing a recipe my daughter (10 yrs) invented. Turn your green smoothie into a refreshing popsicle! http://notmissingathing.blogspot.com/2012/08/green-smoothie-pops-gluten-dairy-and.html
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Thanks for hosting. I’m in love with this peach bbq sauce that makes meat like a big, sweet, spicy party!
Lauren @ Empowered Sustenance
I shared 3 ingredient coconut flour cookies–they’re egg free, nut free and GAPS!
Jill @ Modern Alternative Kitchen
I linked two posts this week-7 reasons to Preserve Your Own Food and a post about the nutritional benefits of Tomatoes. Thanks for hosting, as always!
Hope all is well with you.
This week I’m sharing two recipes – Crustless Quinoa Veggie Pie, an egg based dish that comes together quickly and can be eaten with any meal of the day. Plus Homemade Coconut Granola & Recipe Roundup. Made with gluten free oats, a fat-free, sugar-free granola that is kid approved, my grandson loves it.
d.liff @ yellebellyboo
Today I’m sharing a simple and delicious Shrimp Paella. It’s an easier and less expensive version of my all-out Seafood Paella. Enjoy!
Caralyn @ glutenfreehappytummy
Thanks for hosting! this week, i shared my Beet and Pesto Napoleon! It’s Gluten/Grain Free, Vegan, and Specific Carb Diet SCD friendly!
Today it’s recipe for Watermelon Limeade!
Hi Kimi, I hope your good! Today I’m sharing my Baby Kale Raspberry Salad with Nectarine Balsamic Dressing. It’s a yummy way to eat your superfoods. Thanks for hosting!
I shared a link for Roasted Marinated Chicken. I love to roast chicken because it is so easy and so good for you.
Thanks for hosting! I left the post about making daikon radish pickles-
I posted how to make coconut butter!
Melissa @ Dyno-mom
Thank for always hosting us! This week I am talking Finnish dental health and why your dentist knows it is better than what he is doing. Let’s start with better success rates. Don’t be afraid to ditch fluoride.
To The Salty Kitchen blogger:
I tried to post a comment on your chicken stock post to no avail. It wouldn’t let me publish no matter what profile I chose. So, here’s my comment to you:
The trick to making a mineral-rich bone broth is adding 1/4 cup of apple cider vinegar to draw out the minerals from the bones into the liquid. Add vinegar when you add the water and let it sit for 30-60 minutes before turning on the heat. Also, a longer simmer time of up to 24 hours for chicken broth makes a richer, more nutritious broth.
I like the yogurt container idea for freezing!
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