Last week, I thought that this post was a great example of what Pennywise Platter is all about. Thanks, Home with Purpose, for a great read about how eating healthy doesn’t have to break the bank.
Yes, it can be cheaper to eat non-organic food. But often people don’t realize how much they are actually spending! I’ve heard of many people who actually started saving money when they switched to nourishing food preparation purely because they were preparing their own food and cut out packaged and boxed foods.
It’s pretty neat when feeding your family healthy doesn’t mean you have to pay more!
So, what about you? Do you have tips or recipes to share with us on how you eat healthy food without breaking the bank?
For guidelines go here and please format your entry in the comment section like the following and remember to link back to this post. Thanks!
Kimi @ The Nourishing Gourmet Five Healthy and Frugal Meals (https://www.thenourishinggourmet.com/2009/07/five-frugal-and-healthy-meals.html) Today I share five meals that are healthy, easy and frugal. They also happen to be family standby’s so you know they’ve been “family approved”. Check them out!
Pennywise Platter Thursday 9/10
Kimi @ The Nourishing Gourmet Simple Zucchini and Onions
Simple doesn’t mean bad. This simple dish is delish and so easy to make. All three of us love it and it’s especially frugal this time of year!
Kara @ Home With Purpose: Taco Style Lentils & Rice This week I posted a healthy, frugal way to make taco filling. I think it could even be made NT-style, though I haven’t had a chance to do it that way yet.
Shannon @ Nourishing Days: Tangy Green Beans w/ Bacon & Onion
Making the most of seasonal green beans just like my grandmother.
Shelley @ MAHM: SOLE food frugally
Tips for eating SOLE on a budget. (first-timer)
Local Nourishment We loved this Sunshine Lentil Soup (recipe near the bottom of the blog post)
We try to eat in season. The difference between $6 each (out of season at the grocery store) and 3 for $1 organic red bell peppers (in season at the farmer’s market) makes a big difference in my budget. We are also learning things we never knew: meat and honey are seasonal foods, too! I had no idea!
Jen @ A Heavenly Perspective Red Beans and Rice
Wardeh @ GNOWFGLINS
I’m sharing the recipe I’m currently following for spelt sourdough bread – for sandwiches or free-form loaves. I really love working with spelt because the resulting baked goods are usually light, fluffy and moist. Even with today’s higher prices for organic grains, my homemade spelt sourdough bread is a frugal and nourishing option.
Ren @ Edible Aria The Thing About Brussels Sprouts
In the same plant family as cabbage, broccoli and kale, Brussels sprouts have been cultivated in Belgium (hence the name) since the 1200’s. Extremely high in Vitamin C and a good source of iron, a lot of people dislike Brussels sprouts, reporting that they have a bitter or sulphur-like flavor. The objectionable taste actually comes from a compound called sinigrin (CAS 3952-98-5), which is released when the vegetables are overcooked.
Here’s how to turn a bag a Brussels sprouts into frugal meal that the whole family can enjoy..
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Kara @ Home…With Purpose: Taco Style Lentils & Rice (http://homewithpurpose.blogspot.com/2009/09/taco-style-lentils-and-rice.html) This week I posted a healthy, frugal way to make taco filling. I think it could even be made NT-style, though I haven’t had a chance to do it that way yet.
Kimi…thanks for the shout-out! It was a fun post to write. Your recipe sounds great…I love zucchini!
Shannon @ Nourishing Days: Tangy Green Beans w/ Bacon & Onion (http://www.nourishingdays.com/?p=2146)
Making the most of seasonal green beans just like my grandmother.
Shelley @ MAHM: SOLE food frugally
(http://makeahomemom.blogspot.com/2009/09/sole-food-frugally.html)
Tips for eating SOLE on a budget. (first-timer)
We loved this Sunshine Lentil Soup (recipe near the bottom of the blog post) http://localnourishment.com/2009/02/17/monday-lentil-soup/
We try to eat in season. The difference between $6 each (out of season at the grocery store) and 3 for $1 organic red bell peppers (in season at the farmer’s market) makes a big difference in my budget. We are also learning things we never knew: meat and honey are seasonal foods, too! I had no idea!
http://aheavenlyperspective.blogspot.com/2009/09/red-beans-and-rice-w-sausage.html
Here you go!
Dear Kimi,
What a wonderful collection of recipes (and the photography is GORGEOUS, as well)! I came across your blog during my intensive cellulite investigation. Some experts claim cellulite is normal and there’s nothing you can do about it, but it didn’t take long to realize that our modern diet is a key piece of the cellulite puzzle. I included a link to your blog on the Cellulite Investigation website so cellulite victims (like myself!!) can learn more about preparing Real Food. Thanks for all the tantalizing recipes and photos!
Warm regards,
The ANALYST
Wardeh @ GNOWFGLINS
http://gnowfglins.com/2009/09/10/spelt-sourdough-bread/
I’m sharing the recipe I’m currently following for spelt sourdough bread – for sandwiches or free-form loaves. I really love working with spelt because the resulting baked goods are usually light, fluffy and moist. Even with today’s higher prices for organic grains, my homemade spelt sourdough bread is a frugal and nourishing option.
Hi – for some reason I am not getting emails of your blog updates anymore – it just randomly died off on me – and it won’t let me sign up again, saying I’m already subscribed – is this something that can be fixed on your end?
Thanks for your time!
Hi Heather,
That’s been a problem for everyone! I am so frustrated trying to fix it. Hopefully soon we solve the problem. Thanks for letting me know. 🙂
Hi Kimi,
Thanks for your reply – and I’m sorry you’ve had a hassle with it. My patience for fixing things like that is practically nil. Good luck!
Ren @ Edible Aria The Thing About Brussels Sprouts
In the same plant family as cabbage, broccoli and kale, Brussels sprouts have been cultivated in Belgium (hence the name) since the 1200’s. Extremely high in Vitamin C and a good source of iron, a lot of people dislike Brussels sprouts, reporting that they have a bitter or sulphur-like flavor. The objectionable taste actually comes from a compound called sinigrin (CAS 3952-98-5), which is released when the vegetables are overcooked.
Here’s how to turn a bag a Brussels sprouts into frugal meal that the whole family can enjoy..
I just posted a recipe for grilled romaine lettuce. I like to serve vegetables (and fruits) in creative ways that maximize taste, minimize boredom and take advantage of seasonal abundance and prices:
Grilled romaine lettuce
Hey Kimi!
My RSS feed hasn’t refreshed since last week’s Summer (Ending) Recipes. I tried resubscribing and reloading it, to no avail. Just wanted you to know in case it’s something you can fix on your end 🙂
Now – I’m catching up on all the blogs I missed, I finally came to the site!!