The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

Pennywise Platter Thursday 9/1

by 26 Comments

Hello All! My book, Fresh: Nourishing Salads for all Seasons is out now!

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

The following two tabs change content below.

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Latest posts by KimiHarris (see all)

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Comments

  7. Congratulations on your new book. Can’t wait to try all those wonderful salads. This week I linked a party recipe for fresh black mission figs cut in half and dipped in melted chocolate and ground hazelnuts ( or cinnamon)
    Thanks for hosting this wonderful blog carnival.

    Reply

  8. Hi Guys!

    This link has a simple meat marinade at the end. It can be used for beef, venison or lamb. It is also a showcase for some local grass fed beef that I got through my CSA. Regarding frugality, eating locally and healthy is one of the most frugal ways to live. It may seem expensive up front, however the savings can be tremendous. For starters, less driving to the supermarket means less gas money, less excessive superfluousness buying, and less temptation to buy unhealthy food. Also, eating healthy wins in the long run with lower health costs.

    http://www.thenakedkitchen.net/2011/08/grass-fed-beef-heaven.html

    Enjoy 🙂

    Reply

  9. Some days I feel like I run out of healthy breakfast options. Even if it’s the same old food, mixing it up presentation wise can encourage kids to eat it!

    Reply

  14. I don’t have a blog, but was so excited about my new discovery, I wanted to post in the comments.

    It’s “Probiotic Breakfast Ice Cream”

    In a food processor, put in:
    1 handful of frozen banana chunks
    1 handful of frozen blueberries
    3/4 cup kefir (dairy or coconut).

    Pulse to combine! It turns out to have an ice-cream like consistency. (from the frozen bananas & blueberries)

    I was experimenting w/making a smoothie at breakfast, but when I opened the lid to the food processor, I discovered it was like frozen soft-serve ice cream. Super yum! I may try to put in some vanilla extract, but w/o, it is still very good. I’m sure this would work with other fruits, but the bananas do give it a lot of the soft-serve texture, I think.

    Reply

  16. Thanks for hosting, Kimi. Today I linked up a post on how to cook a beef tongue, which we get when we buy our quarter or half of local, grassfed beef. I admit, I was a little scared to cook it at first, but it turned out excellent.

    Reply

  19. Hi! 🙂

    Thanks for hosting! I posted my recipe for The Brew, which is a great tonic to help clear up yeast overgrowth when you’ve endulged a bit too much (like on vacation or during the holidays).

    Thanks! 🙂

    Reply

  23. So good to see everybody! I’ll have more time to look at the fab stuff when the brood is in bed. But for now, thanks for hosting! And I posted about how I get dinner on the table when I am homeschooling ten kids. Stop by tomorrow for an exciting real food recipe for a science experiment which involves “Litmus Poo”. Seriously.

    Reply

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