I don’t know how I don’t have a pork chops recipe on the blog already, but better late than never! I love how fast and easy pork chops are to make. They’re a lean, healthy protein, they’re inexpensive, and such a crowd pleaser! These oven-baked pork chops are quick and easy enough to make for a casual weeknight dinner but delicious enough to serve for a dinner party or special occasion, especially with the pan sauce drizzled on top....

Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe or have a question, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious! The olive oil makes this cake stay moist for days, so it’s perfect to make ahead of time....

This Pork Belly Fried Rice version is by far my favourite, made with crispy pieces of pork belly (that take minutes to cook!), which are then stir-fried with garlic and ginger. The sauce is basic, made with only a few simple pantry ingredients, but the flavour pay-off is incredible. This meal is all in the prep. A few simple steps will have you set up for fast, efficient and delicious cooking!...

5 from 1 review To shallow-fry in olive oil, use enough oil so that the bottom of the pan is covered. The schnitzel will take 6–8 minutes to cook. Turn the schnitzel once halfway through. This method will produce a crumb that is more uneven in colour. To air fry, spray the schnitzels thoroughly with olive oil, preheat the air fryer to 190°C (375°F) and lay the schnitzels flat so they are not overlapping....

Make this today! It goes well with Are you searching for a restaurant-style ranch? Your journey ends here. With this buttermilk ranch dressing recipe, you will only need three ingredients that will change your life forever! My kids love “mommy’s special dressing” on salads more than I can rave about. With that said, Be sure to grab the ingredients on your next grocery store visit. Ingredients Here is a list of the ingredients you will need to make the homemade tasty ranch dressing....

Seared Salmon with Scallion Butter. It’s just as good as it sounds, and just as simple as it sounds as well. Because you only need THREE INGREDIENTS. Salmon, scallions (green onions), and butter. And your basic olive oil, salt, and pepper, of course :-) AND it only takes about 10 minutes to make! Have I convinced you yet? Good. Salmon is extremely easy to cook, and it’s super healthy for you....

Also, HAPPY EARTH DAY! Not only is this a budget-friendly recipe, but it’s also earth-friendly. One of my favorite things to do for the environment is to eat less meat. I’m not a vegetarian, but skipping meat or limiting it can really have an impact. These are meat free, and they stretch out just a half a pound of shrimp (wild caught) for four servings. I’ve made fritters in the past… scratch that....

And the best part? Both of these meals made enough to feed four people for dinner PLUS enough to freeze for a later quick and easy dinner. I’m working more hours right now than I ever have and also dealing with a long commute on top of it. When I get home, I’m STARVING. Hangry. That kind of hungry where you can’t even hold a decent conversation or do simple tasks until you get something to eat....

I recently realised that my blog must be the only vegan food blog in the world without a basic hummus recipe! Can you believe it? I hang my head in shame and dash off to peel my chickpeas…’WHAT?’ I hear you cry…’you PEEL chickpeas, you crazy woman?’ Yup, I’m afraid I do… 🙂 In my defence though, it doesn’t even take that long. It took me only 20 minutes to peel the chickpeas for this recipe....

June is all about strawberries for me so I figured I’d better get started with strawberry-themed desserts as soon as possible, the season is short! I try to only buy them in season and switch to frozen if a sudden hankering for a strawberry smoothie hits me in the middle of winter (although it rarely does to be honest) so I cannot get enough of them when the season finally rolls around…...

Unless you’ve been living under a rock for the past couple of years, you’ve heard of Avocado Toast. It’s THE THING and is super trendy with millennials and hipsters alike. But honestly I don’t get why it’s such a “trendy” thing. It’s just plain DELICIOUS if you ask me! Avocado toast is a wonderful way to eat a vegan, plant-based meal or snack that’s packed with the nutrients. There’s so much goodness in avocados, like healthy, monounsaturated fats (the same you find in extra-virgin olive oil) and lots of vitamins and minerals....

Do you remember my recent post for vegan katsu curry? If you recall, it was inspired by my frustration at eating a very mediocre version of that dish while out. Well, the story behind this recipe is pretty much the same. One evening, we came across a little, independent place in the centre of town that, alongside an omni menu, promised to serve an impressive selection of vegan versions of many Asian classics....

Our last few months have been all about changes and the journey is still far from complete… We moved all the way across Europe, from a quaint Greek island to a buzzing mid-size town, we are about to move to a new house this week and Duncan is going back to work soon. We are both excited about Duncan’s new job. Don’t get me wrong, we are still on talking terms 😉 , but despite the fact that we generally get on well and have a similar vision for the blog, working together as a couple is still quite challenging....

Hands up who likes to start their day with a cookie or two? I’m not a cookie for breakfast kind of person normally (even though I prefer my breakfasts on the sweet rather than savoury side), but taking an extremely early flight calls for extreme measures, I think. Especially if you are vegan, as airplane food sucks full stop and vegan airplane food even more so! Heading off to Crete on Sunday morning, having a super early flight and the desire to have something filling and ‘healthy’ on hand in case there are no decent vegan snacks to be had is what inspired today’s recipe....

The ever present need to come up with new, exciting dishes as a food blogger means that I constantly evolve my cooking. I make the same dish like five times in a row in an effort to perfect it for a recipe and then not make it again for ages as I’m busy chasing the next best thing. In practice it means that my cooking constantly feels very improvised....

It may seem weird that Nutella – this iconic 80s hazelnut spread – reminds me of Christmas given that I grew up in a communist country whose empty shop shelves could only dream of such Western luxuries. One way or another, my maternal Gran – who was famous in my family for her love of nuts, chocolate and coffee (I have her tastebuds!) – always managed to get her hands on a couple of jars and Nutella is what I would often find under my Xmas tree or under my pillow on 6th of December (St Claus day)....

Happy weekend everyone! I hope the sun is shining beautifully for you? I’m feeling a little bit knackered as we went for a longish hike around Ebbor Gorge yesterday and it was a bit tough going at times. It was lovely and we lucked out when it comes to the weather as it did not rain on us. We feasted our computer-tired eyes on gorgeously green ferns, moss, wild flowers and it was nice to be out in nature and get a much needed day of feeling unplugged....

It’s only mid-February and where I come from this is still the middle of winter, but here, in Greece, the spring appears to have moved in! We took some time off work the other day as we woke up to a beautifully sunny (that’s actually not that rare here) and super warm 25° C (77° F) day and we felt like we’ve time travelled. Everything was in full bloom, our cat started chasing after bees and butterflies in our garden and it seemed like the storm and ferocious winds of just two days earlier were all a figment of our imagination....

If you follow me on Instagram, you might have seen that I posted a poll asking if my followers are still keen to see some summer recipes or if I should wave goodbye to summer and embrace pumpkins. To my delight summer recipes won by quite a big margin. We’ve had a pretty mediocre summer here in the UK and being unable to travel abroad, I feel like I want to make the most of the September sun, which has been quite generous lately and that’s why I’m reluctant to part with the summer mode and summer produce just yet....

Encouraged by the last weekend’s sun, I decided that it’s time for some vibrant vegan tacos this weekend – quintessentially summery food IMO – and as luck would have it, the sunshine gave way to ominous grey clouds threatening heavy rain. Oh well. Still, tacos are filling and refreshing at the same time and I enjoy tucking into them whatever the weather. As it’s pretty difficult to get quality corn tortillas here in the UK, I’ve decided to bite the bullet and purchase my very own tortilla press and it’s the best thing ever....