Got a question? Have some feedback? Want to see a specific recipe on the site? Got an ingredient you don’t know what to do with? Do you represent a brand and want to work on a partnership? Just want to say “hi?’
I’d LOVE to hear from you!
Please note: I do not accept guest posts or paid content/backlinks. If you contact me about guest posts or adding links to my website, your email will likely be ignored and marked as spam.
Here’s how to contact me!
- Send me an email: elizabeth@bowlofdelicious.com
- Send me a message on instagram: https://www.instagram.com/bowlofdelicious (@bowlofdelicious)
I do not accept messages on my facebook page.
Hope to hear from you soon!
Michael
You have some great recipes but I can no longer use your website. The sheer number of loud video ads on your site interrupting my music when I cook just irritates me to no end. Look, I understand the website game…..you’re in it to make money and ads are part of it. But when you drive customers away, you are losing out to competitors. How about adding a radio button that disables the video ads or mutes them? I just refuse to support obnoxious, in-your-face marketing blogs.
Elizabeth Lindemann
Ugh, I feel you on this! So, I’ll be clear here – my ads are NOT supposed to play sound, and I agree – it’s so irritating to have that happen. I partner with a company called Mediavine to run my ads for me. In the video player, in the bottom left-hand corner, you’ll see their logo, which looks like three vertical thick lines forming an abstract letter “M.” If you click that, you can click “report ad.” From there, you can make a report to Mediavine directly that says the ad played sound.
I’ve talked to Mediavine before about this, and they said that no matter what, some ads that don’t follow the parameters set will always kind of sneak through. That explanation makes sense to me given what I know about ad technology, so the best we can do is report ads with sound. I do it myself on my own website when I see it come up!
Anyway, I hope that helps – for you or anyone else reading this who may have the same issue! I do apologize that I can’t offer a more certain reassurance that these ads won’t play in the future, as user experience here is important to me, but I’m hoping you’ll still come back here (and thanks for the recipe compliments – I appreciate it!).
Gary Bayless
I am pretty new to making no knead bread. Have tried a couple of different recipes but this cinnamon raisin bread was the best so far. I loved it. Thanks so much. I will be making many more loaves of this bread.
Elizabeth Lindemann
So glad you liked it!
Sandra Glenn
Made my 3rd loaf yesterday! Absolutely thrilled at how easy and delicious it is! Husband loves it and I love how natural and “real food” it is! Fan for life!
Elizabeth Lindemann
So glad you liked it!
nikita rathore
Hi! I love how informative and great your articles are. Can you recommend any other blogs that share recipes of paleo bars or any other healthy snack recipes? Thanks a lot!
Elizabeth Lindemann
Hi! Nom Nom Paleo is my go to blog for all things paleo. I also have an energy ball recipe on my blog that’s paleo/whole30 approved. Hope that helps!
Frankie Fanelli
How do I unsubscribe to your emails????
Elizabeth Lindemann
There is an unsubscribe link at the bottom of all my emails, but I went ahead and unsubscribed you manually. Hope that helps and you’re welcome back any time! :-)
Deborah
Can you please tell me what size Dutch oven you use to make your bread? Thanks
Elizabeth Lindemann
There’s a note about this on the recipe page for the Dutch Oven Bread (https://www.bowlofdelicious.com/dutch-oven-bread/) – “Dutch Oven Size: I use my oval 5.5 qt. Dutch Oven or my 6 qt. round Dutch Oven for this recipe. There is some wiggle room, so you can go a little smaller if you like, especially if the parchment paper comes up the sides to prevent sticking. And you can definitely go bigger if you want.” Hope that helps!
Pamela
Thank you for having such a beautiful, stress-free website! It’s very easy to navigate, visually appealing and easy to locate and read the information I’m looking for. I’m on the web VERY frequently, searching for information and menu ideas. Your website is one of the easiest BY FAR!
Elizabeth Lindemann
Oh my goodness you are so nice to say that!! Really happy it’s easy to use for you :-)
Lu-Oma
Good morning, I am doing a 30 day sugar free diet. I can have natural sugars in fruits and veggies. Do you have any sugar free recipes with no additional added sugar?
Elizabeth Lindemann
Hi! If you’re looking for a sweet treat, try these chocolate coconut energy balls. The only thing sweet in them is dates! Whole30 approved. https://www.bowlofdelicious.com/chocolate-coconut-energy-balls-with-pecans-and-dates/
David DIGiacinto
Hi Elizabeth, I have been searching recipes for pasta fagioli and came across the one you have. I have not tried it yet but I will. Just wanted to say my mother’s version is practically the same except for the pancetta ( it was meatless). And yes it was a consistency about the same as American chop suey. She also made pasta and lentils just about the same way. I loved cooking with her. It takes me back to a simpler time and how much I truly miss her. Sorry to ramble on but those are the memories which fill my heart. Have a safe and Cheerful holiday season!
Elizabeth Lindemann
Thank you so much for taking the time to leave such a wonderful comment. The fact that the pasta fagioli recipe brought back memories of your mother’s cooking makes my heart so happy. Happy holidays to you as well!
Barbara
Re Instand Pot recipes I would very much appreciate it if you’d add the size IP you have. I suspect that most of your recipes are for the 6 qt IP, but I have to make a judgement call from the amount of ingredients. It’d be easy to add this in the equipment list or in the recipe itself. I purchased the 3 qt one, because I’m cooking for myself. At times I regret it because I can’t make vats of soups like the split pea with ham soup that prompted this comment https://www.bowlofdelicious.com/instant-pot-split-pea-soup-ham-bone/. But then I’d have to buy a larger freezer . . .
Keep it up kiddo, I love your recipes!
Elizabeth Lindemann
Hi! You’re right- I make my Instant Pot recipes in my 6 qt. Instant Pot. I actually included this information in the recipe notes but I just double checked and it’s hard to find, so I made it bold so hopefully it stands out a bit more! If you want to use a 3 qt. one, I would recommend cutting the ingredients in half (except, of course, for the ham bone if you’re using one… that would be difficult to divide up!). You can always use diced ham steak instead or bacon. Hope that helps, and so glad to hear that you’ve liked my recipes!
Cynthia Marie Jones
How do I cook baby back ribs?
Elizabeth Lindemann
Sorry, I don’t have a recipe for baby back ribs at this point on my website, but it’s helpful to know you want one- I’ll keep that in mind when planning out my new recipes! In the meantime, I’ll point you in the direction of another great food blogger for an instant pot version of baby back ribs: https://www.staysnatched.com/instant-pot-fall-off-the-bone-bbq-baby-back-ribs/ (or here’s a traditionally cooked recipe without a pressure cooker: https://grandbaby-cakes.com/baby-back-ribs/) Hope that helps!
Marten Alex
Hello.
I am interested in writing a guest post for your blog. Are you currently accepting guest posts?
Elizabeth Lindemann
Hi! Thanks for your interest. At this time, I am not accepting guest posts.
Justina Huddleston
Hi there,
I’m a contributor for Brit + Co Food, and we love your blog! Would it be possible to feature your images occasionally in our food roundups? We will always clearly attribute your images and link back to your site for the recipe (we do not reprint the recipes on our site). Please let me know if you are interested and agree to give us permission.
Kind regards,
Justina Huddleston
Elizabeth
Absolutely! Thanks so much for checking in about this!
Reni Wilson
Hi Elizabeth,
Thank you for your simple and yummy recipe! I just made it tonight for me and my boyfriend using “Captain’s Cut Cod Loins” from a local Marblehead grocery. The loins were so thick they took just over 30 minutes before flaking. I sautéed onions with the butter, bread crumbs, salt and pepper and a splash of white wine. Scrumptious reasonably priced served atop a bed of red bliss mashed potatoes and broccoli.