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.
Read more about Elizabeth Lindemann
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!
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.
Elizabeth is a native New Englander. 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 the recipes on Bowl of Delicious are inspired by the places she’s lived, and by her Greek and Norwegian heritage.
Real Food for Busy People
For me, 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 hone my cooking skills and using “real food,” that is- unprocessed, wholesome, nutritious ingredients more frequently. While at the same time, prioritizing practical shortcuts and hacks.
Bowl of Delicious is a place where I can share my recipes made with real food for busy people. Its everyday from-scratch cooking, that’s practical and accessible for real life.
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!
Soup recipes abound here (this is BOWL of Delicious, after all), as well as Greek and Mediterranean fare. I’m also somewhat of a no knead bread aficionado.
You’ll also find some minimalist five-ingredient recipes, as well as budget-friendly recipes. The 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 Bowl of Delicious’s media features on my press page!
Elizabeth has also been featured on the Dishing with Delishes podcast. Here, she discusses a little more about her business food blogging and how she got into it.
What else is on Bowl of Delicious?
You’ll find lots of recipes, but also 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!
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 cat.
I’m also very active on Threads.
And you can follow me on facebook, pinterest, and tiktok 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 elizabeth (at) bowlofdelicious (dot) com! I’d love to hear from you whether you have questions, a recipe request, or just want to say “hi!”
Elizabeth(!)
So, I have to finally thank you for the Mexican Pulled Chicken recipe, since I now see that Austin has been brought up (even though, as usual, I’m crying over not being there anymore). I knew a woman named Suzy Lindemann, the connection having been, I believe, Austin Association for the Education of Young Children. Your Zach looks like relationship may be a possibility. As far as the chicken — being a foodie and a recipe developer, I rarely cook the same thing over and over, but I can (and have) eaten that chicken five nights a week many times. Other feedback would be that I (surprisingly) find little or no difference between marinating it 30 minutes or overnight. Thanks for my favorite chicken recipe!
Elizabeth Lindemann
So glad you liked the Mexican Pulled Chicken recipes! It’s one of my favorites too. My husband and I both do not know someone named Suzy Lindemann, but there still could be a connection along the way somehow!
Catherine
Love your bio, thanks for sharing you recipes. Catherine
Elizabeth Lindemann
Thanks so much, Catherine!
ruth
my husband made your no need multi grain bread. He doesn’t cook anything. But we’re stranded in 3 feet of snow in Massachusetts. It was the best bread ever. Thank you so much. We’re eating it by the wood stove.
Elizabeth Lindemann
So glad you liked it! This sounds so cozy! I’m in Rhode Island and we had massive snow too – glad you guys were able to enjoy delicious bread during it.
Frank Lamden
I am a recently separated 70 year old man looking for very easy recipes suitable for someone who is never really cooked before. I was excited to see the recipe for One Pot Spaghetti with Meat Sauce, but then was very frustrated because it was all in oz and pounds. Being Australian we work in grammes and kilos (today, but it was pounds and ounces when I was real young, like in the early 60’s, but I ‘m too old now to remember) The work involved in trying to convert is just not worth the effort, so I have to say, sorry, but I can’t try it, even though it looks like a great recipe, maybe you should consider adding both imperial and metric weights in your recipes.
Elizabeth Lindemann
Thank you for this feedback! Adding metric amounts is something I’ve recently started doing with my recipes, but I have not been able to go back and update all of my old posts. I went ahead and edited this one to use the metric amounts. Something I’ve been struggling with is how to convert tablespoon/teaspoon measurements, since it’s my understanding that in Australia, a tablespoon is a bit bigger in measurement than in the US. I kept those amounts the same for this recipe, as the exact amounts aren’t super important (just be careful not to over-salt – or should I say take that measurement with a grain of salt?! haha). Hope that helps and thanks again! Here’s the recipe: https://www.bowlofdelicious.com/one-pot-spaghetti-with-meat-sauce/
Frank Lamden
Thank you very much for your response and action
Kathy
What size Dutch oven do you use for your bread recipes?
Elizabeth Lindemann
There’s a recipe note in the Dutch Oven Bread recipe about this – here, I’ll copy and paste it below!
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.
Karen Mason
The Smashed Chickpea Salad Sandwich is absolutely delicious! It’s great just as a salad, too. I will be making it often. Thank you!
Elizabeth Lindemann
So glad you liked it! It’s one of my favorites!
Sherry
Hi Elizabeth, my name is Sherry Lindemann Poe. I love in Texas near Austin. I am always interested in contacting other Lindemanns. Our family came to Texas through Galveston in 1857.
They settled near Brenham and then my grandfather’s family came to a small town called Gonzales and ran a country store about 7 miles in the country. Many of us are still here.
Elizabeth Lindemann
Hi Sherry! Great to meet you! Lindemann is my married name, but my husband’s family are also Texans, and he grew up in Austin! We lived for a time in Dripping Springs before moving back to New England in 2021, where I’m from. I believe his ancestors came through Galveston around the same time as yours, and settled in La Grange. I wonder if there is a relation – seems likely (though I know Lindemann is a common German surname). In any case, what a fun connection!
George M Lewis
Thank you for sharing you Dad’s fish chowder recipe! I used wild caught shrimp at it turned out so well. I’d never scalded milk before and I’m not so sure I did it correctly but the end result is what counts..thanks again so much!!
Elizabeth Lindemann
So glad you liked it!
Sherry Lindemann Poe
Thanks for the response Elizabeth. Yes, I bet there is a connection. We had relatives in Industry, Brenham, and Lagrange. My grandfather was Milton and his father William. Isn’t it fun to make these connections?
Elizabeth Lindemann
It sure is! Thanks again! :-)