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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!
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!
How do I unsubscribe to your emails????
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! :-)
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!
Oh my goodness you are so nice to say that!! Really happy it’s easy to use for you :-)
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?
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/
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!
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!
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!
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?
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!
I am interested in writing a guest post for your blog. Are you currently accepting guest posts?
Hi! Thanks for your interest. At this time, I am not accepting guest posts.
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.
Absolutely! Thanks so much for checking in about this!
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.