Welcome to Bowl of Delicious! My name is Elizabeth Lindemann (she/her), and I’m the food blogger, recipe developer, and photographer behind the blog.
What started in 2013 as a casual hobby and side hustle that I worked on during the nights and weekends when I was a high school art teacher has grown into a full-blown business!
I’m now a full-time food blogger, and Bowl of Delicious reaches millions of people per month all around the world with delicious, easy recipes that are made with real food and are created with busy people in mind. Bowl of Delicious has been recognized in the top 2% of independent online publishers at the largest publishing network on the internet.
I’m a native New Englander who, after living around the country for over a decade in Maryland, New Orleans, and Austin, TX, now resides in Rhode Island just outside Providence. A lot of my recipes are inspired by the places I’ve lived and by my Greek and Norwegian heritage. I live with Zach (my husband), my two daughters Zoey and Eleanor (who are just 15 months apart…eek!), and two cats, Oscar and Olive.
Fun Facts About Me
- I’ll eat ANYTHING. I once ate guinea pig when I was traveling in Peru. Snails, weird eggs, raw things… I’ll try anything once!
- I have my master’s degree in Architecture. Then, I was an art teacher, then, a full-time food blogger! You can read more about this journey and how they relate in this alumni write-up from the University of Maryland.
- I participated in an archeological dig in areas around Pompeii when I was in college.
- I’m one of the few people under the age of 73 that loves black licorice.
Real Food for Busy People
Teaching was HARD. It was emotionally, mentally, physically, and spiritually exhausting. It wasn’t long before I realized that when I took the time to cook and eat real food, I felt more energetic, less stressed, and able to manage my life better.
I started learning how to cook from scratch using “real food,” that is- unprocessed, wholesome, nutritious ingredients.
And along the way, I figured out a myriad of hacks and shortcuts to make home cooking fast, easy, and doable, even with a high-stress job (and now, as a busy mom who owns her own business and has two toddlers running around!).
Bowl of Delicious is a place where I can share my recipes made with real food for busy people.
What kinds of recipes you’ll find on Bowl of Delicious
Bowl of Delicious specializes in quick and easy recipes, Instant Pot and slow cooker recipes, one-pot meals, and make-ahead or freezer-friendly meals. And they’re mostly all family-friendly, especially recently!
You’ll also find some minimalist five-ingredient recipes, as well as budget-friendly recipes. My goal is to make home cooking less stressful for even the busiest lifestyles. Like teachers. And moms.
And finally, the recipes on Bowl of Delicious are made with real food. You won’t find any processed ingredients on here, besides the occasional use of white flour and sugar!
Bowl of Delicious’s recipes have been featured all across the internet, including on Buzzfeed, Greatist, Taste of Home, Delish, Parade, Country Living, Good Housekeeping, and many more. You can read more about my media features on my press page!
Elizabeth has also been featured on the Dishing with Delishes podcast, where she discusses a little more about her business food blogging and how she got into it.
What else is on Bowl of Delicious?
Occasionally, I’ll also write about my tricks and tips to making cooking easier, cheaper, faster, and more convenient. Like my favorite hack for making easy peel hard boiled eggs (seriously, it’s mind-blowing) and these ways to shop for real food on a budget.
I also have a few resources for bloggers or people interested in learning more about food blogging. Be sure to check out my guide on How to Start A Blog and take a look at some Food Blog Income Reports from when I started to actually make money from blogging!
My Cooking and Eating Philosophy + Influences
I’ve always loved food and eating. I love how it tastes, I love how it brings people together, and I love how it has huge cultural and regional significance.
Maybe it’s because I grew up with a Greek family that cooked, and ate, a LOT of delicious Greek Recipes.
As far as eating “real food” in my personal life, I try to stick to the 80/20 rule. 80% of the time, I eat whole, real ingredients. The other 20% you might catch me snacking on a peanut butter cup, eating frozen waffles, or diving face first into a bag of kettle cooked jalapeño chips. Because I’m human, and otherwise, I would drive myself crazy trying to “eat perfectly” all the time!
I believe that healthy eating and cooking at home should help relieve stress, not contribute to it. And I think that for most people, sticking to anything 100% of the time can often contribute to stress.
My biggest inspirations for eating real food come from Lisa Leake’s 100 Days of Real Food blog and from Michael Pollan’s In Defense of Food. Go check them out!
Follow Bowl of Delicious on social media!
You can see what kinds of deliciousness I’m cooking up on instagram– I’m super active on stories with how-to videos of how to cook easy meals. With the occasional photo of my girls and/or cats.
And you can follow me on facebook, pinterest, and twitter too!
Wanna know more?
Head over to my FAQs page for answers to common questions I get about blogging and cooking, and please feel free to contact me using this form or by shooting an email to firstname.lastname@example.org! I’d love to hear from you whether you have questions, want to collaborate or work with me, or just want to say “hi.” :-)
I have always had trouble with seer and baked pork chops over seer, under seer, over cook, under season. Simple, but I couldn’t get it right. Your juicy oven baked lemon, garlic, and herb recipe cured me! Best chops I’ve ever made.
So glad you liked it!
I came across your site through an online search for recipes using pantry staples. I am most impressed by the range you offer–especially the Greek and Mediterranean fare in your repertoire! I really look forward to trying out your recipes and further exploring your site. Thank you for sharing, and cheers to you!
Thanks so much for your kind words! Hope you find some good recipes what work well for you on here :-)
Hi.im bill mckenna.i was brought up on cape cod and during the school year,Taunton mass.i hated seafood growing up.but gradually got back into it as I grew up and returned to my roots.right now I’m getting ready to concoct a fish chowder with a base of cod.
Hope you like it!
Just found your site looking for a “fix ahead” cole slaw recipe and was greatly rewarded by finding you “Sweet and Tangy No Mayo Coleslaw”, made for our
church group fried chicken pot luck and got praises to beat heaven. The comments ranged from “best ever” to “I loved it and I usually won’t it cole slaw
without a ton of mayo.” Most thought it tasted fresher (even though I made it
the day before) than their more traditional fare. The next week I was accosted
(okay, overstatement) by fully 1/3 of the small congregation requesting a copy.
Thanks for sharing. signed – a most humble cook
So glad you liked it! This comment is so nice, it made my day! Thanks so much :-)
Galen A Black
I bought a 5 qt Dutch Oven and want to use your recipe for Dutch Oven Whole Roast Chicken. I understand every thing except “zest of lemon.” I am a 75 year old man living alone who has not had to do much cooking for many years. Your help will be much appreciated.
This is a great question! The zest is basically the skin/peel of the onion, but just the very outer layer (the bright yellow part). You use a zester tool to get the zest off the lemon. Here’s a great tutorial explaining how to do it – https://www.evolvingtable.com/how-to-zest-lemon/ . I use a microplane zester to get the zest off. All that said, if this sounds intimidating to you or you don’t have a microplane zester tool available, you can definitely just skip the zest and leave it out of the recipe and it will be fine :-) Hope that helps and good luck! Very impressed that you are diving back into cooking- it’s never too late. Please do be careful handling the Dutch Oven, especially when you are pulling it out of the oven when it’s hot and the chicken is inside, as it will be quite heavy.
I just made these the other day and oh boy amazing!! This is my first whole 30 and the whole no treat thing is hard and honestly I’ve never used dates. I had an idea that these would be eh but even my picky 4 year old loves these “chocolate balls”. Everyone needs these in their life!!! Thanks for the amazing recipe!
So glad you liked the coconut date balls! They’re one of my favorites!
Hello. I am a new subscriber to your channel. Thank you.
I’m trying to find that recipe for the bright green smoothie you sent the other day. The one made with baby spinach & mango & banana and avocado and apple & frozen pineapple. And cucumber
Got a new “Ninja” blender that I need to break in and so yesterday @ the grocery store I bought the stuff to make it. Thanks.
Hi! Thanks for subscribing, so glad to have you! Here’s the smoothie recipe :-) https://www.bowlofdelicious.com/green-smoothie/
I suggest that for your Lemon Garlic Herb sauce that you use Fish Stock.
I’m about to embark on making my first loaf of home made bread and found this recipe of yours. Seems perfect for a beginner!
My only question is what size Dutch oven are the quantities of flour, water, salt, yeast meant for?
My Dutch oven is a cast iron 7 quart. If I know the size of the one you meant I can do the math to get to the right quantities for mine.
You’ll be fine with a 7 qt.! I used a 5.5 qt. Bigger will be fine. Hope you like it!
I do. Made my first loaves this weekend.
Attempts 1 and 2 were not quite right but 3rd times the charm!
Wish I could post a picture.
It was a thing of beauty to behold :)
So glad you liked the no knead bread recipe!
Hi Elizabeth, I was looking for a traditional Bucatini All’Amatriciana recipe and found yours. I have the Bucatini and guanciale (I can send you a link for the guanciale if you’re interested) so I’m almost ready. Will leave a comment when I make it. Looking through your blog I see you have Instant pot and slow cooker recipes, how about some sous vide recipes
Hope you liked the Bucatini All’Amatriciana recipe! I don’t currently have any sous vide recipes but I’m hoping to get some added in the future. In the meantime, I’d love to recommend the food blog “A Duck’s Oven” (https://aducksoven.com/) – lots of sous vide recipes on there!
HOW TO MAKE CLASSIC TURKEY GRAVY FROM DRIPPINGS Thank you for the preceding topic. I’ll try making my first turkey stock this Thanksgiving.
So glad its helpful for you! Happy Thanksgiving :-)
i’m a gonzo baker and i like your “no knead Dutch oveen bread ” recipe. What’s a gonzo baker??? One who likes minimal and basic ingredients in their food prep. thanks , wallac
So glad you like the no knead bread recipe! I’ve never heard that term before, but I also love minimalist recipes, and you’ll find a lot of them on Bowl of Delicious :-)
Soory to hear of your mishap. I hope that you’re not in pain. Take your time to heal. You’ll have plenty to do caring for your family while on crutches. Don’t worry about us, your site is already filled with so many delicious recipes!
Thanks Barbara! Luckily, my husband has been taking care of everything with the family lately… but I do really hope to be back at it soon! I love blogging and I’m getting bored haha! :-)
Love your recipes Sorry to hear about your mishap with your knee cap Get better soon
Thank you so much!
Hi. Your 15 minute poached salmon recipe called for a pan with a lid. When is the lid used? The 12-15 it takes to cook says uncovered. Is that a typo? Help! I’m making the recipe and want to do it right.
Oops! I don’t know why I wrote uncovered- it should be covered. Thanks for catching that! I’ll fix it shortly 😄
I love your wonderful story! And your delicious recipes! You are an inspiration!
Thanks for doing so much for so many,
Thank you so much for your kind words!
Just checking out haddock recipes for dinner tonight. Your recipe came up. Then I saw your name. I’m Bev, married to Bruce Lindemann. We live in a small town in CT – Eastford. I’m 4th gen. here. My husband’s family came from Jersey City, before that Lancaster County, PA. Just thought I’d let you know what we share. BTW, we are both foodies nd love to cook. He(I was sous chef) made Chateaubriand for our anniversary, Monday ;-) .
Oh wow, what a small world! Happy to meet another Lindemann- it’s my married name, and my Father-In-Law’s cousin is another Bruce Lindemann! Their family has been in Texas ever since immigrating from Germany a few generations ago, but I wonder if there’s a distant common relative from the past :-) Happy Anniversary!
Hello, I just tried your bisquick recipe for quiche, and I really should blame myself for not remembering the one my family truly loves. I was totally disappointed. I felt something was different but I continues to use your directions, very easy but wasn’t tasty at all. Was a waste of my time, and money. I usually don’t comment, but this was bad!
Oh no! Sorry to hear you had a frustrating experience. I wonder which quiche recipe you used- was it the bacon, broccoli, and cheddar one? I always have success with it, and without more detail it’s hard to say what went wrong. If you’d like to troubleshoot further and provide more details as to what you didn’t like about it, please feel free to shoot me an email and I’d be happy to help :-)
I tried your Sweet Potato and Black Bean Veggie Burgers recipe, but ended up with with patties that did not hold together at all. However, not all was lost, my wife put the disaster in the food processor, added some chicken stock, and the result was some very tasty soup.
I wonder if the black beans were mashed prior to cooling the patties would hold their shape better after cooking.
Hi Jim- so sorry to hear the veggie burgers didn’t work out for you! I know it’s frustrating after putting the effort into cooking. SO happy you were able to salvage dinner by making it into a soup- brilliant! Thanks so much for the feedback. You’re right- mashing the beans would help. To be honest, I haven’t made this recipe in a long time- about 5 years! So it’s hard for me to remember, but I do feel like maybe I forgot to add in the mashing beans to the recipe instructions. I have a list of recipes I need to recook and update, so I’ll make sure to add this one to the list so I can troubleshoot it later and update the instructions as necessary. Thanks again for bringing this up, and an extra special thank you for providing constructive criticism in a really kind way :-) I appreciate it! Take care, Elizabeth
I just found your bowl of delicious web site
and I love your made from scratch food. I
love to cook and bake, and I try to do everything from scratch myself. I even like to grind my own flour. I to have to hit the fast food places while on my travels doing mission work. I will keep your web site at the top of my list.
May God bless.
Wow- you grind your own flour? That’s so cool! I’ve never tried that. So glad you’ve found my website helpful, and thanks so much for taking the time to say hi!
I discovered your blog when I was looking for a easy dinner for Christmas Day when
entertaining a couple of friends. I for years cooked so much from Julia Child’s cookbooks. Had taken lots of fancy classes, etc. I was going to do a roasted chicken
from her book and then decided too many steps and discovered your simple recipe.
Looks really good and so much easier for me to do and still enjoy my guests.
Will let you know how it turns out. Excited to start trying your easy and healthy
Hope you liked it! :-)
Quick Question to Elizabeth Lindemann
Re: Crockpot Turkey and Vegetable Chili
The recipe calls for ground turkey ( uncooked) …so I did not precook it …I followed the directions to simply combine all ingredients in crockpot. So…it has been cooking about 3 hours on low so far but it looks strange to me because the turkey has an odd appearance…not exactly appetizing…kind of clumpy? Should I have “precooked” the turkey? This is my first time making this recipe. Will the turkey look better after 8 hours on low? Pls advise! Thanks, Colleen Stevens
Sorry for the delayed response! No, you don’t need to cook the turkey before adding it to the slow cooker. I will update the recipe card to be more specific. I’m hoping you ended up with the results you were looking for after letting it cook for the whole time!
Trấn thành vuong
I really like your food, I want to share your food with everyone. I want to know your opinion.
Aw, thanks so much!
I just stumbled across your blog while looking for chicken tender recipes. Yours looked delicious and was the quickest and easiest one I found. Excited to try it out tonight, thank you so much for sharing your cooking experience!
I hope you liked them! :-)