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!
- My Facebook page has 950,000 followers.
- My Pinterest account has 700,000 followers.
- My Instagram account has 100,000 followers.
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!
SAVE YOUR FAVORITE RECIPES in one convenient spot on my site (create a RECIPE BOX)
- Save your favorite recipes to your RECIPE BOX. Click on a HEART in the lower right corner of any recipe TO SAVE it, and it will appear here. Click on the TAG next to the heart icon to access your FAVORITES.
- Create an account to find your saved favorites by clicking on the saved tag next to the heart, or click the magnifying glass (search function).
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.
Hi Julia, been a fan for years now, made many of your recipes and all are fantastic...but just now on FB in a food group I'm in, can't remember which one but someone posted a picture and recipe under Julia's Album with your picture and it's not you. I clicked on the main profile and it says HIS profile is locked and zero information. I naturally wanted you to know someone is usin your name and picture as a scam I hope you can stop him. I also reported him to FB but they never listen. Hope you squish him!!!
Thank you, Erika, for pointing that out! 🙂 I did not know I have impostors on Facebook. The only Facebook page that I have is this one: https://www.facebook.com/JuliasAlbum
Hi Julia, Your blog looks great....I have worked as a professional chef for over 40 years, and when I retire from cooking, I plan on creating a food blog. Hopefully one that looks half as nice as yours. I'm wondering if you could share where I can access a good recipe app like the one you're using that scales recipes and provides nutrition....Thank you!
Kind Regards,
John
Thank you, John, I appreciate your kindness! ❤️ With so much experience as a professional chef, you should definitely start a blog! The software that I used for the recipe card is this: https://bootstrapped.ventures/wp-recipe-maker/#get-the-plugin
Hi Julia,
As the main cook of the home, I just want to say Thank You!! Sincerely!! Your recipes are quick. They are simple using fresh ingredients. I like that the ingredients in the recipes are on the healthier side. I have been planning and cooking meals daily for years! You have made this SO much easier! I admire your flare for pairing ingredients. Thank you so much for sharing. I appreciate you!
Amberlee, thank you for taking the time to share such a sweet comment - it means a lot to me! ❤️
Hi Julia,
Thanks for all the great recipes, many of which I have wowed frien
Two questions both
This. A about the Simple Apple Cake recipe:
I love the texture of the batter by using the Greek yogurt. Could I use that in other recipes that call for oil? And
what would be my guide?
?
And two: when you call for "1.5 cups of flour do you mean a half cup of flour OR a 1/4 cup ± 1 tablespoon of flour?
Hi Peggy, I am glad you're loving my recipes! ❤️
To answer your questions:
1) Yes, you can use Greek yogurt in other cake recipes of similar style to replace half of the butter amount (or oil amount) that the recipe calls for. Here is another delicious cake recipe I have using Greek yogurt:
https://juliasalbum.com/blueberry-greek-yogurt-cake/
2) When my recipe says 1.5 cups of flour, I mean 1 cup of flour + 1/2 cup of flour.
I hope that clarified it!
Hi Julia,
Great Page, I love the simplicity and fun doing your recipes.
I have 2 very simple favorites of mine I gladly share with you
BULGARIAN CHERRY TOMATO SALAD:
cut cherry tomatoes in half, salt. (find a nice glass see-through salad bowl
Sauce:
1 cup of plain Bulgarian yogurt
2 tablespoons of virgin olive oil
1/2 teaspoon crushed black pepper
2 rings of feta crushed.
mix all ingredients well and pour over tomatoes.
looks great and tastes fantastic. (serves 4)
PAPINO AND AVO SALAD:
Use a flat plate to do this on
put a few Rocket leaves down on the plate
cut your Paw-Paw (Papino is the long one) in half rings and lay it on the rocket.
slice avo in half rings and put it over the Papino
sauce: (to be chilled)
1 very finely chopped onion
3 tablespoons of virgin olive oil
juice from half a fresh lemon
1teaspoon of Dijon mustard
1tablespoon of brown sugar
Mix well and cool. pour over salad and top with peanut brittle
Would love to see you do them.
Regards
Myra
Myra, thank you for sharing these 2 recipes - they sound delicious!
A question about the 2nd recipe: is paw-paw same as papaya (the tropical fruit)?
Julia, Sorry, I did not look far enough... I found your low-carb recipes! Lots of them. THANK YOU. I really look forward to trying your wonderful recipes. I have friends who are really good cooks. With your recipes, I can impress them for a change !! Many thanks.
Sue, I am so glad to have you here! Glad you're enjoying my recipes! ❤️
Julia, Your recipes look delicious. Do you have any special recipes for diabetics ( low carb )?
Hi- do you plan to publish a cook book in the near future? I would gladly purchase it! 🙂
You do not clarify nor could I find the video on the sausage stuffed butternut squash if you mix the scooped out cooked squash in with the sausage mixture? Surely it is used and not discarded??
Debbie, sorry for the late response! 🙂 You can do 2 things with the scooped-out cooked quash:
1) Mix it with the sausage mixture.
2) Add it to the cavities of the squash and then top with the sausage mixture!
Theresa, thank you for your faith in my recipes! I do not have a cookbook planned in the near future, but maybe at some point, I will!
Hi Julia, a couple friends have shared your posts from Facebook... but the comments do not get shared and I can't see the link to the recipe. If you would, please put the link to the recipe in the original post so it's easy to see when your posts are shared. Thank you.
Sandi, Thank you for this feedback - I will take it into account!
I would love you to put together a Julia's staple list of food items to always have on hand for your recipes, such as smoked paprika!
Eileen,
That's a great idea - and I will add it to my to-do list! 🙂
Julia, i was looking at a post on line about Montreux, Switzerland and in the intro you mentioned attending International Ranger Camp there before going on to talk about the top 10 things to do. I also attended the camp and was wanting to see what you recall about it. I recall riding the funicular to and from town. I’m wanting to find out what happened to the place. Regards, Fred
Julia I can’t seem to get the recipe to print. Any help would be greatly appreciated.
Thanks,
Jim
Hi Julia
Could you reccomend the best type of pan for your one pot recpies please ?
Debbie
Hi Julia,
I just came across your website and can’t wait to try your recipes! We are a busy family of 7, so looking forward to trying the 30 min dinners!
Just wondering what skillet(s) you use?
Thank you!
Hi Julia,
Like you I like to cook, also self taught, and like to travel, mostly between USA and Europe. Cooking with fresh vegetables from my garden in an European village is a real treat. 🙂
I made your duck recipe ones and I will do it again today. The recipe is so simple and it comes so delicious. Thank you!
All the best,
Chris
Chris, thank you for such a kind message! You're lucky to have your own garden in a European village. The homegrown veggies and fruit are the best!