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 URL: https://www.thenourishinggourmet.com/6tips
Latest posts by KimiHarris (see all)
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Thanks for hosting this each week, Kimi!
This week I shared my yummy recipe for a very easy garlic hummus. It’s addicting, though, so watch out! 🙂 It’s perfect for a holiday get-together. Your homemade cracker recipe would pair nicely with it, too.
Jaime @ Like a Bubbling Brook
This is an easy, and filling recipe. Great for Teens. 🙂
http://momsforsafefood.net/2010/12/06/stove-top-lasagna/
I posted a recipe for Sweet & Oniony Beef! Quick and easy, and SO good!
thanks for hosting!
Raisin Nut Breakfast Cookies is my recipe for this week. The morning after I made these we were running late. I grabbed some cookies on the way out and the boys had their breakfast in the car.
http://nurturedfamilylife.blogspot.com/2010/12/raisin-nut-breakfast-cookies-gluten-and.html
I visited an old favorite this week….Beer Chili!
Thanks for hosting!!
Vanilla Granola. Yum!
http://zoedawn.wordpress.com/2010/12/04/vanilla-granola/
Last week I bought 1/2 cow from a local farmer. He asked me if I wanted any of the organ meats, something I hadn’t thought to ask about, and I said yes. So he gave them to me for free – along with a few large, organic squashes he had stored in his garage. I was thrilled! Some of those organs I’ve never cooked before, but I am learning. They are actually the most nutritious part of the animal, and I got almost 40 pounds of quality organic meat at no cost to me.
If you’re lucky enough to live in a farming area, keep your eyes open and ask around. You never know what treasures you may end up with.
I bought a whole bunch of different types and cuts of meats, weighed them, cooked them, weighed them, deboned them, weighed them, skinned them, weighed them… And recorded the weights of all, figuring out how much you’re really paying when you buy meat. I also did a calculation to show you how much you’re paying for each gram of protein in different meats.
Oh, and also I have a discussion about eating chicken skin. 😀
Hope this chart helps you save money!
@Alice, that’s so terrific that you got high quality organ meats free! The organ meat that we consume on a regular basis is chicken and turkey gizzards. I’ve also eaten intestines (stuffed, by the way), kidneys, livers and hearts. Unfortunately, aside for gizzards, organ meats are very expensive around here for some reason…
Kimmy, not sure if you caught this or not, but #2 Easy Mint Candy Cookies, are anything but healthy lol. They call for a pre-packaged roll of sugar cookie dough.
I was just about to say the same thing, these are the ingredients for the recipe:
1 package (17-1/2 ounces) sugar cookie mix
40 to 45 mint Andes candies
6 ounces pink candy coating disks
Heart-shaped decorating sprinkles, optional
it’s a pet peeve of mine- people who link up to real food carnivals with fake food recipes… plus a waste of everyone’s time who comes here looking for nourishing recipes
Hi,
Does anyone have a recipe for dairy-free eggnog? I’ve been looking for a good one for awhile, but can’t seem to find one that’s healthy (i.e. sugar-free, natural ingredients).
Thanks so much, Lucille
Hi,
over at Naturally Knocked Up she posted an egg nog recipe on Wednesday that I think you could substitute coconut milk for the milk in the recipe and it would work fine. Actually, that sounds reallllly good! It’s sweetened with orange juice and maple syrup or honey. 🙂 I would subsitute a small amount of rum extract for the actual rum myself.
Thanks lisa! 😀