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Tuesday, May 14, 2013

Waste Not Want Not Wednesday #30

Got a great gluten free recipe, some frugal tips or a healthy living article? Well come join the party!

The Waste Not Want Not Wednesday link-up party is inspired by World Food Day (Oct. 16), and recent articles such as this one that show between 40-51% of food in Canada and America ends up in the garbage.  Over-consumption, lack of knowledge, low cost and over purchasing are common causes of food waste in North America.  This unsustainable over-consumption extends to so many aspects of our lives.

So perhaps if we all share our tips for consuming a little less stuff in general, cooking more responsibly and frugally, and living eco-friendly, we can each take a small part in making our world a little more sustainable.

And besides, who couldn't save a little bit of $$$ anyway?



Last week's most popular posts were: 
GF Rice Free Multigrain Bread (Small)


Feel free to grab a badge from the right!



So what kinds of posts are allowed?

1)  Recipes!  Gluten free ones that is. 

2) Articles about food, sustainability, living healthy and frugal, being green, etc

3)  DIY tutorials for using up odds and ends around the house in a frugal fashion.

* Share up to 3 posts per week.  

What are the guidelines?

1) Post a link on your blog post to back here, or copy and paste the code from the box under the Waste Not Want Not Button on the side bar into the HTML of your post.

2) Visit some of the other posts here, comment on their scrumptiousness/brilliancy/helpfulness/frugality and let them know you found them here and hope for a similar visit.

3) Consider following the Poor and Gluten Free blog on Google+, Facebook, Pinterest or Twitter to stay up to date on happenings here (ok, not a rule, just a little shameless self-promotion).

4) Don't have a blog? No worries! Share your tips or recipes in the comments section.

Each week I'll post the entries on my Waste Not Want Not Pinterest board, and feature different posts on my  Facebook and Google+ pages so be sure to check in there, too to see if you've been featured!


This week I'm sharing a recipe for a Farmers Market Spinach & Veggie Omelette and a post on how I'm getting in shape to go hiking in Greece!! Yep, you heard me, we're going to Greece, where my husband is doing research and we'll be hiking to ancient fortresses.  

  I also want to invite you to SHARE YOUR BLOG ON MY BRAND NEW OAS & GF Bloggers page!  I hope it will be a resource for people to find others with like-minded interests. 


Farmers Market Spinach & Veggie Omelette
30 Days to a Greek Body (and Hiking Condition)





                              

Now it's your turn to share something! 

17 comments:

  1. Greece! Can I be jealous and happy for you at the same time? Take lots of pictures! In the meantime, thanks for hosting again. This week I’m sharing a recipe for No-Fail No-Pound Sauerkraut, and also some resources for finding a healthcare team that understands nutritional healing.

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    1. Lol, you can definitely be jealous and happy at the same time :) Your posts sound great!

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  2. Thanks so much for hosting and sharing some great posts!

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  3. Hi Danielle, This week I shared a Dutch oven dinner with lamb chops, root vegetables, and quince. Thanks for hosting!

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  4. Hi Danielle! Love the omelette!
    This week I'm sharing Cranapple Breakfast Cookies :)
    Have a great week!

    http://sandisallergyfreerecipes.net/

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  5. This is my first time here (and linking up!). I'm so happy to have found you today.

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  6. Hello and thanks for hosting. There are some great looking posts already!

    Linda

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  7. Have a great Wednesday! :)

    Sharing a simple, satisfying dessert - Coconut Rice Pudding with Mango. I'm curious to try that Farmers Market Omelette!

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    1. That sounds great, Miachel, thanks for sharing!

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  8. Hey Danielle, thanks for hosting! I've just linked up for the first time. Really enjoying the other posts. Have fun in Greece!

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  9. Thank you for hosting!!

    We're working through Nourishing Traditions and the next topic is carbs... What exactly IS a carbohydrate? And what's the difference between unrefined and refined carbs? Two seemingly simple questions that we must know the answers to before we can begin preparing these foods traditionally!

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I'd love to hear from you so go ahead, leave a comment!

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