Use code TRIPLE10 to save $10 on your first three grocery orders.

Blogger Spotlight Update: Simple. Tasty. Good.

If you were to describe your own home cooking, those are the words you'd hope your diners would use. To steal some of June's secrets for simple, tasty, good food, read up on her favorite recipes!
Blogger Spotlight Update: Simple. Tasty. Good.
Blogger Spotlight Update: Simple. Tasty. Good.
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
GO TO BLOG
Love This Recipe?
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
GO TO BLOG

Meet June!

June is the blogger behind Simple. Tasty. Good. She started her food blog to bundle all her favorite home recipes for herself and to give her family and friends a way to try out the meals that she prepared at home and for them.

We interviewed her to get some insight into the woman behind the recipes that are, in three words, simple, tasty, and good.

What do you do now? What is your passion? What projects are you working on?

A lot has changed since my first interview for this Blogger’s Spotlight a couple of years ago! I still love food blogging, cooking and photography. The last 2 years have been a whirlwind. My website is doing very well. I am earning a nice amount of money with ads now.

I also started writing paid food related articles for a popular Belgian culinary magazine. But the biggest change for me was when I reactivated my Instagram account. I put a lot of time and effort in it. Now I have over 14K followers. Which also attracts attention from businesses and brands.

And being featured in a magazine as one of Belgium's most influential food bloggers also helps. In a matter of months I started to get invitations for food events, openings of new restaurants and bars in town, workshops.

Getting paid to show up, shake a few hands (post corona obviously), take some pictures, eat and drink for free and just mention it in my Instagram stories. Lots of free products and cookbooks also ended up on my doorstep. I was meeting a bunch of other influencers as well and I loved it.

Unfortunately, all that has stopped now since the virus lockdown. And I wonder what will be left of all this after the dust settles. But I stay positive. I put plenty of time in fine tuning my recipes and website, and growing my followers on social media. Not only my Instagram but my Twitter and Pinterest account are booming as well. Since the lockdown it shows that people have started cooking and baking at home even more. My visitors stats have doubled. After all we still need to eat, and food companies will keep selling products. Things will be different in the long run for me as an influencer and blogger but I also see opportunities.

What was your favorite childhood meal?

I grew up in a pescetarian family before meatless dinner options became mainstream in supermarkets. Meals consisted of potatoes, soybeans, vegetables, rice, fish, eggs, nut roasts, seitan, or tempeh. However, when I was a child, I frequently wondered how the forbidden foods would taste. Therefore, my favorite childhood meal is the split pea soup that my granny used to make, complete with a thick slab of smoky pork belly. I would devour every bit of the pork, skin and all, like there was no tomorrow! I still prepare that soup at home.

What's in your bag and what are your kitchen essentials?

Bag:

-Laptop when I’m traveling
-iPhone
-Sunglasses + sunscreen
-Water
-Spare set of contacts
-Mints
-Earplugs
-Lots of pens

Kitchen essentials:
-A chef’s jacket
-My precious Global chef’s knife
-My pink KitchenAid stand mixer!

Always present in my pantry:
-Miso paste
-Garlic
-Ginger
-Wine
-Pasta
-Eggs
-Bacon

What is the best or weirdest thing you've ever eaten in your travels?

A Cambodian delicacy!

Weirdest: Fried Tarantulas and Balut in Cambodia! OK, the Balut was a bit edgy. But I would definitely order the fried tarantulas again. They taste like fried pork. The waiter asked me if I wanted to choose my own tarantulas like you would choose a fish. Thanks, but no thanks.

What accomplishment are you most proud of?

First off, when people ask me what I do, I’m always proud to say that I’m a full-time food blogger. I feel so blessed to be able to get up in the morning and start cooking and experimenting all day.

My second achievement is moving to an island in the Atlantic Ocean! I’ve always dreamed of living abroad. That might sound a bit odd, but I was born in a country where people are so hooked to their hometown and prefer to stay there for as long as they live. Moving to another town, let alone another country, is an absolute no-go.

Describe your dream kitchen or dining room.

I go for design and minimalist...so my dream kitchen is an indoor and outdoor one!

My perfect day would be...

A swim and breakfast at the beach, buying fresh food at the farmer’s market, preparing dinner and spending my evening with best friends or family, food and wine.

I believe any problem can be solved with...

The perfect combo

Patience, bacon, and wine.

When I need liquid courage, I drink...

Bloody Mary’s!

My guilty pleasure is...

A mayo sandwich with Worcester sauce or a huge chunk of blue cheese.

I wish I had the superpower...

Creating days of 48 hours because there’s still so much I want to cook and eat and do and visit and see!

What are your favorite recipes on the app, why?

MAIN DISHPESCATARIAN

Soft Tuna Tacos

Simple. Tasty. Good.

I love anything tacos, chicken wings, or steaks! I’m a sucker for red meat (not bad for a pescatarian, hey).

LUNCHMAIN DISH

Lime Chicken Tacos with Tomatillo Salsa

Chef'd

You don’t have to wait until “Taco Tuesday” to enjoy this delicious south of the border meal. Tender chicken nestled in a warm corn tortilla makes the base for the roasted green salsa, while cumin-spiced black beans and fresh corn create a simple, fresh and tasty side.

HEALTHYMAIN DISH

Stuffed Eggplant Parmesan

Live Eat Learn

Sweet and salty teriyaki sauce made with fresh ginger and garlic tossed in crispy baked chicken wings.

What is your advice to people who aspire to be in your field or do similar projects?

Just imagine turning your hobby into a full-time job! But it takes time, patience, and lots of effort to get there.

Stay active. Food blogging is not a nine to five. I work more now than when I had an office job. But I love being able to choose every day what and when and where and for how long.

Having a food blogger's off day? Stop what you are doing, go out for a good walk, meet a friend for a chat over a coffee, go for a swim, and once you’re home again, refocus. Works every single time for me! Put your heart into your passion every single day, and it will pay off--I guarantee you!

Get weekly recipes, grocery shopping, meal planning, and home-cooking inspiration sent straight in your inbox
Will be used in accordance with our PRIVACY POLICY.
CULINARY PARTNER FEATURE
Secrets of Japanese Cuisine with Kazumi Wickenkamp of MJCA
WHAT TO READ THIS WEEK
What to Do With Leftover Easter Eggs
WHAT TO READ THIS WEEK
Easy Guide to Creating Custom Recipes With Grocery Shopping Lists
WHAT TO READ THIS WEEK
Irish Food: The Hug You Didn’t Know You Needed
LEARN COOK EAT
How to Make Crispy Baked Chicken Wings: the Ultimate Guide
WHAT'S IN SEASON
Sliders Are Better Than Burgers: 8 Sliders Recipes to Prove It
TRIED & TESTED
We Tried 50 Times and Here's How to Make Perfect Scrambled Eggs
HOT TAKES
Lunch Break: Healthy Banana Bread to Start Your New Year Guilt-Free
WHAT TO READ THIS WEEK
Lunch Break: Sparkling Lemon Drop Martinis for a New Year Celebration
LEARN COOK EAT
Lunch Break: Cookie Butter Kitchen Sink Cookies to Take Your Cookie Game to the Next Level
TRIED & TESTED
Lunch Break: Homemade Mulled Wine for a Holiday Crowd-Pleaser
WHAT TO READ THIS WEEK
Take a “Lunch Break” with Us
CULINARY PARTNER FEATURE
Secrets of Japanese Cuisine with Kazumi Wickenkamp of MJCA
We chatted with Kazumi Wickenkamp, the Master of Japanese Cuisine Academy founder. A few things make Japanese cuisine stand out from the crowd. For one, there's the use of delicate flavors and ingredients. Then, there is the careful preparation that goes into each dish. Finally, presentation is always key. Find out more from this interview.
WHAT TO READ THIS WEEK
What to Do With Leftover Easter Eggs
After Easter festivities are said and done, you're probably hunting for ways to use up all those leftover eggs. Lucky for you, eggs are one of the most versatile ingredients; here are just a few ways to get creative with 'em!
WHAT TO READ THIS WEEK
Easy Guide to Creating Custom Recipes With Grocery Shopping Lists
SideChef lets you create custom recipes and turn them into grocery shopping lists. Save all your favorite recipes in one place and shop the ingredients in one click!
WHAT TO READ THIS WEEK
Irish Food: The Hug You Didn’t Know You Needed
Setting the record straight: Ireland has a lot more to offer than majestic rolling hills and cozy pubs.
LEARN COOK EAT
How to Make Crispy Baked Chicken Wings: the Ultimate Guide
Whether it’s for a game night party or just your late-night cravings. Forget deep frying and make crispy baked chicken wings in the oven!
WHAT'S IN SEASON
Sliders Are Better Than Burgers: 8 Sliders Recipes to Prove It
Sliders are not just mini burgers. Forget the classic burger and check out these addictive sliders recipes instead - from everyone’s favorite buffalo chicken sliders to sinfully delicious Kentucky hot brown sandwiches.
TRIED & TESTED
We Tried 50 Times and Here's How to Make Perfect Scrambled Eggs
Everyone wants soft and creamy scrambled eggs and has their secret cooking hack to achieve it. We tried it all, scrambled 50 eggs in 50 slightly different ways, and here’s what we have learned.
HOT TAKES
Lunch Break: Healthy Banana Bread to Start Your New Year Guilt-Free
We all love warm, satisfying banana bread, especially during colder days. What if you can make your banana bread a lot healthier without sacrificing any flavor? We believe this version tastes even better than your regular ones!
WHAT TO READ THIS WEEK
Lunch Break: Sparkling Lemon Drop Martinis for a New Year Celebration
Watch the ball drop with a lemon drop martini! Celebrate the New Year by impressing your friends with this festive and crowd-pleasing drink.
LEARN COOK EAT
Lunch Break: Cookie Butter Kitchen Sink Cookies to Take Your Cookie Game to the Next Level
Lauren’s over-the-top cookies combine almost everything delicious in the world into one cookie. Don’t believe us? Try it for yourself!
TRIED & TESTED
Lunch Break: Homemade Mulled Wine for a Holiday Crowd-Pleaser
Get into the holiday spirit with this warm, cozy, and fragrant homemade Ginger Cinnamon Mulled Wine.
WHAT TO READ THIS WEEK
Take a “Lunch Break” with Us
Introducing SideChef Originals, where you can binge all of your favorite SideChef episodes as they come out weekly!