Hi, I'm Julia! Welcome to my food blog JuliasAlbum.com which I founded in 2012 to share my favorite recipes in hopes that other people would also enjoy them. I live with my husband in a small town in beautiful Colorado where idyllic nature and dramatic mountains are my backdrop and my playground when I am not in the kitchen. I develop, test, and make all the recipes you see on my site in my kitchen and do all of the photography and writing. I do not hire any of that out. What you see on my site is the real food that I eat (together with my husband, other family, and friends).
Me (Julia), Fall 2022.
What type of recipes can you expect to find on my website?
- Savory recipes. I don't have a big sweet tooth, so pretty much all my recipes are savory dishes. I do post an occasional dessert once in a while, but I'm definitely not a dessert person.
- Easy weeknight dinner recipes. The vast majority of my recipes are main courses, usually featuring some kind of protein (chicken, pork, lamb, beef, or seafood) together with vegetables (or fruits). I use spices and many other ingredients to make my dinner recipes flavorful and fun. My recipes are usually high in protein and rich in fiber.
- Pasta recipes. A lot of my dinner recipes are pasta dishes featuring a variety of pasta (spaghetti, fettuccine, orzo, gnocchi, ravioli, tortellini, etc) combined with cooked veggies and protein (usually chicken, salmon, shrimp, or scallops). I usually make a yummy sauce to go with pasta (sometimes creamy, sometimes not).
- Salads. I make it a habit to eat a salad every day, either as part of dinner or for lunch. You'll find new salad recipes posted on my website regularly. You can easily add your favorite protein (such as rotisserie chicken, leftover cooked chicken, salmon, shrimp, etc.) to most of my salads to turn them into a complete meal.
- 30-Minute One-Pan recipes. Most of my recipes are pretty simple and can be done in about 30 minutes using only one cooking pan. You can expect more and better simple 30-minute one-pan dishes from me going forward.
- Gluten-free recipes. A lot of my recipes are naturally gluten-free or can be easily adjusted to be gluten-free.
- Easily adjustable recipes. Most of my recipes can be adjusted to be dairy-free, meatless, or gluten-free. I started providing tips about these adjustments and will make it into a system going forward.
My recipes are inspired by the seasons
I use whole foods and seasonal ingredients and make sure that my meals are well-balanced, nutritious, delicious, and fun. Many of my recipes are inspired by seasons and use a wide variety of seasonal ingredients.
- Autumn-inspired recipes. In the Fall, I publish a lot of butternut squash, acorn squash, and spaghetti squash recipes. When apples are in season from July through December - I try to utilize them in my dinners or salads. During September, October, and November, I like to incorporate ingredients we often associate with Fall (such as pecans, dried cranberries, mandarin oranges, and pumpkin) into my recipes.
- In the Summer, I always make use of fresh tomatoes, homemade basil pesto, and fresh berries. I love the peach season which usually runs from July to September. I incorporate fresh corn into my dinners and salads from May to September. I love fresh cherries from June to August.
My food philosophy
The recipes that I publish on my website are real meals that I cook for myself, my family, and my friends. They reflect the way I eat and my philosophy of using a wide variety of ingredients. I use whole foods and seasonal ingredients and make sure that my meals are well-balanced featuring protein, veggies, fiber, complex carbs, and adequate amounts of fat.
- PROTEIN-RICH and FIBER-RICH RECIPES. I prefer to eat protein-rich dinners that usually feature one of my favorite proteins (chicken, beef, salmon, shrimp, scallops, lamb, etc) accompanied by cooked or fresh vegetables and fruits - prepared in a simple, delicious, and flavorful way. I usually serve my dinners with complex carbohydrates that are packed with fiber, which includes a large variety of fiber-rich veggies (asparagus, broccoli, bell peppers, leafy greens, Brussels sprouts, and many others - too many to list). Some of my favorite complex carbs are sweet potatoes, butternut squash, spaghetti squash, and fiber-rich fruits and veggies. I also love beans, wild rice, and quinoa.
- LOW-CARB AND MOSTLY GLUTEN-FREE. I prefer eating mostly low-carb and gluten-free foods. I do eat high-quality protein-based pasta about 3 times a week (see next point below).
- FLAVORFUL PASTA DISHES. I eat pasta dishes about 3 times a week. I always eat pasta with some kind of protein (usually chicken, steak, or seafood) and some kind of veggies. Often smothered in a delicious creamy or cheese-based sauce.
Fun facts about me
- I have an identical twin sister and she is a full-time food blogger, too! We grew up as best friends, always creating things as kids. We made clothes from scratch for our dolls (and for ourselves!). We even made our own dolls from scratch. As adults, now, we both have translated those skills into creating recipes from scratch.
- My educational background. Before food blogging, I finished my MBA (Master's Degree in Business Administration) with a specialization in Supply Chain Management, no less! 🙂 I could have been managing a warehouse or procuring equipment or spare parts for a manufacturing plant at this very moment. But here I am, food blogging instead!
- I love naturally orange foods and regularly eat naturally colored orange veggies and fruits, such as butternut squash, sweet potatoes, carrots, beets (both orange and red), oranges, peaches, apricots, mango, persimmons, and papaya. There is something about the orange color in fruits and vegetables that makes them irresistible to me. My recipes reflect my love for orange foods.
- I traveled extensively between 2016 and 2019 and published a lot of useful international travel articles about places to visit, and things to do - if you love to travel, you might like them. I traveled through Southeast Asia (Cambodia, Laos, Vietnam, Thailand), Europe (Italy, United Kingdom, France, Switzerland, Monaco), the Caribbean (Barbados), the Middle East (United Arab Emirates), and Canada.
Connection with nature
One of the most important parts of my life is feeling a connection with nature. I live in a very small town in Colorado, with the most picturesque mountains and groves of aspen trees and evergreens at my doorstep. I like hiking steep terrain in the wilderness (usually alone, but sometimes with my husband and friends) as a way to keep myself in decent shape through regular (and challenging) physical activity. Being outdoors in nature keeps me both physically and mentally balanced, it energizes me and recharges my batteries. Food blogging can be a lonely journey with a lot of time spent indoors, in the kitchen, or being glued to a computer screen. Getting outside and physically challenging myself while being nurtured by nature makes everything better: it improves my mood and sleep, lowers stress, gives me energy and motivation, and simply makes me a happier person.
Featured On
- My recipes have been featured on major sites, such as Huffington Post, Country Living, Good Housekeeping, Parade, The Kitchn, Delish, Brit+Co, Food Network, BUZZFEED, PUREWOW, and Greatist.
- For a detailed list of some of my recipes featured on these sites + links to those features, check out my Press page.
Join me on Social Media!
Subscribe to my recipes by e-mail:
- Subscribe to my e-mail list here and I will send you delicious recipes every week. You will also get an email every time I publish a new recipe. The subscription is 100% free and you can unsubscribe at any time!
- How to UNSUBSCRIBE? At the bottom of all my e-mails is the Unsubscribe link - scroll all the way down to the bottom of an e-mail and click on it - you will be unsubscribed!
The best way to contact me and get me to respond
- The best way to reach me (and get my response) is to comment on any recipe on this website or on this ABOUT page in the comments section below even if you'd like to communicate about something that doesn't have anything to do with a particular recipe. I always see your comments! And, if you indicate that your comment is private, I won't publish it. You can email me at inquiriesjulia { at } gmail { dot } com but my email gets cluttered and it's very very likely I might miss your message if you email me. See more at my contact page.
I am very happy that you landed on my website!
I love hearing your feedback about my recipes (both positive and negative - it helps me grow). I always see your comments and try to respond promptly. I just updated my homepage (as of October 2023) - it now provides a very good overview of my recipes - I highly encourage you to check out my homepage for helpful navigation! If you'd like to see my most recent food creations, you can find my latest recipes here.
Julia, I am thoroughly enjoying your "album" and especially appreciate the variety of 30-minute meals that you offer. I have a question though. My daughter is severely allergic to garlic! You can imagine how difficult it is to find tasty recipes that do not include garlic, some more than others. Do you have a suggestion to keep my meals flavorful without provoking her food sensitivities? I find that using my normal recipes, sans garlic, sometimes results in bland, flat-tasting food. Thank you.
Hello. I have subscribed to your site as I was keen to try some of your delicious looking recipes. I wanted to cook my first one today but there are so many adverts that cover either the ingredients or method. I am unable to remove them as there is no X to click. Can you tell me how I can get rid of them so I can follow the recipe? I am viewing on an iPad. Thanks.
Hi Karen, I am testing many ad-related and pop-up related things on site currently.
I will look into this and keep watching for it.
Sometimes, just scrolling past it closes out the pop-up or ad. Or, clicking on the space outside of the advertisement or pop-up makes it disappear.
I am so glad I found your album of recipes. I have made numerous ones for my husband and myself and we have loved everyone of them. They make cooking a pleasure and I look forward to discovering more delicious meals on your site.
I am so glad you discovered my site, too, Heather! 🙂 WELCOME! 🙂
Hi Julia:
I stumbled on your site last week and found your recipes are great. I first tried Banana Coconut Curry Shrimp and have lined up more of your recipes for this week. Tonight Salmon Pasta with Sun-dried Tomato Cream Sauce and Spinach.
Thank you for all your efforts. I will be adding your recipes in my weekly menus.
Gail, so glad you found my site and discovered some recipes you might like! 🙂 Please enjoy and let me know if you have any questions! 🙂
Hey Julia!
Thank you for all the amazing simple recipes!!! I have a couple questions. Why do you choose chicken thighs over chicken breasts? Also, I was looking at your cilantro chicken and rice. Can I use brown rice with that will the rice still cook ok in the pan with the chicken?
Thank you so much for sharing your talent!!!
April, thank you for such a sweet and thoughtful comment! I use chicken thighs a lot for 2 reasons:
1) I like their flavor better than chicken breasts.
2) It's just a cooking habit. I will be venturing out into chicken breasts more going forward. 🙂
About cilantro chicken and rice recipe. I used jasmine rice that take 15-20 minutes to cook. Brown rice usually takes 40 minutes (and maybe requires more liquid - make sure to check the package instructions). You can use brown rice, but, after about 20 minutes of cooking, check the chicken thighs and if they are completely cooked, remove them, and continue cooking the rice without the chicken.
Meal planning emails are exactly what I needed!!! Amazing!
So glad you find these emails helpful, Randi! 🙂
I love your recipes. They are easy and fast and so delicious. So THANK YOU!
Now for a request. I have a small farm in middle Tennessee and I have recently started raising sheep. I was already raising chickens and harvesting venison each year. There’s just something I love about knowing how the meat I’m eating was raised and treated that brings me comfort. Last fall, I had my first lamb harvest. I’m so pleased to have added another protein to my freezer….. but, I have rarely eaten lamb or mutton. It was not something we ate when I was a kid. Well, now I have a freezer full of meat and I don’t know what to do with it! Do you have any lamb or mutton recipes, or are there any of your current recipes for which lamb could be substituted for another protein?
Thank you so much!
Sincerely,
Hilary
Hilary, I am so jealous that you have your own farm. Raising your own meat is the best, for sure! I love lamb - that's something I always order when I go to a restaurant. I have some lamb recipes on my site, and I plan to add more.
Here is the most popular lamb recipe I have:
https://juliasalbum.com/lamb-chops-with-mustard-thyme-sauce/
These 4 are delicious, too:
https://juliasalbum.com/lamb-chops-with-cranberry-balsamic-reduction/
https://juliasalbum.com/lamb-vegetable-noodle-stew-pasta-soup-lagman-recipe/
https://juliasalbum.com/lamb-shoulder-chops-recipe-shiitake-mushrooms-swiss-chard-mascarpone-cheese-polenta/
https://juliasalbum.com/pistachio-crusted-rack-of-lamb-recipe/
These recipes would adapt well to lamb meat:
https://juliasalbum.com/osso-buco-braised-veal-shanks/
https://juliasalbum.com/creamy-mushroom-pork-chops/
https://juliasalbum.com/pork-chops-with-apples/
https://juliasalbum.com/pork-tenderloin-medallions-orzo/
Also, these 2 sauces would be delicious with lamb:
https://juliasalbum.com/sauteed-spinach-mushrooms-and-onions/
https://juliasalbum.com/creamy-mushroom-sauce-with-bacon-and-thyme/
You can use this basic lamb chops recipe to go with sauces:
https://juliasalbum.com/lamb-loin-chops-garlic/
thank you so much!! I can’t wait to try these!
Let me know if you do!
Hi
I love all your recipes.. salad and one pot meals!!!
All delicious
Thank you, Elaine, glad you're enjoying my recipes!!
I love your recipes, always looking forward to them.
Thank you for following along with me, Clayton! 🙂
Good afternoon
I'm curious to know if your recipes follow the Mediterranean Diet?
Shelley, some of my recipes do follow the Mediterranean Diet, some do not. My blog does not focus exclusively on the Mediterranean recipes, and I am working on categorizing those properly on my site which will take me some time.
Hi Julia,
I made your easy cheesy scalloped potatoes for Easter. First time I had made them and they turned out so good. Everybody loved them, not much was left. So I took leftover ham and made another batch of the potatoes with the ham and it is really, really good.
I usually try out a recipe at least once before I make it for guests, but I've made several of your other recipes and they all turn out good and are easy to follow, so I went for it. Worked out great!
Denise, I love the addition of ham to the scalloped potatoes - so good, I can almost taste it! 🙂
And, so nice to hear that you're enjoying my other recipes, as well.
I enjoy your recipes, and like how simple & quick they are to prepare. thank you very much. I do try to eat gluten free. I do like quinoa as a substitute but am finding it difficult to replace the pasta. I don’t buy “gluten-free pasta” because of all the other starches they use. Other than spaghetti squash, do you have any suggestions?
Mary, I am so glad you're enjoying my recipes. Here are my suggestions:
1) How about high-fiber pasta, such as lentil or chickpea pasta? Those kinds of pasta are often packed with fiber so it's not just empty carbs. You can check the back of the package for the fiber % and choose the one with the highest %.
2) Spiralized zucchini
3) Chopped cauliflower or cauliflower "rice"
Do you recommend any egg substitutes for your recipes (for those with egg allergies), in particular the Strawberry Blueberry Yogurt Cake?
Robin, I would just use one of these 2 methods:
1) The so-called Flaxseed Egg.
Combine 3 tablespoons of water and 1 tablespoon ground flaxseed in a small bowl. Mix.
Let it sit for 5 or 10 minuts until thickened.
This should work just fine instead of 1 egg in that simple Strawberry Blueberry Cake!
2) Baking soda + apple cider vinegar
Another option is to simply add 1/2 teaspoon of baking soda to the dry ingredients. And after you mix all wet ingredient, add 1 tablespoon of apple cider vinegar or 1 tablespoon of lemon juice to the wet ingredients, mix fast and then combine dry ingredients with wet as per recipe. That will help lift the cake and make it light and fluffy without an egg!
Julia, I LOVE the recipes I have tried - especially the various salads and one-pan dishes. I saved several (most) of the Easter Brunch recipes you just sent out and I have a question. Can bacon (or ham or even ground chicken or beef) be substituted for sausage? Unfortunately, sausage doesn't agree with me. Thank you! And thank you for the work you do!!!
Rita, yes, you can use bacon or ham instead of sausage in my breakfast recipes. If using ground chicken or beef, cook them first with a lot spices, such as regular paprika (or smoked), Italian seasoning, salt, and pepper to make ground meat more flavorful. Enjoy! 🙂