Hi, I'm Julia - Welcome to My Kitchen!
- I started JuliasAlbum.com in 2012 as a space to share the recipes I love and cook for my family and friends. Since 2016, this food blog is my full-time job.
- I live with my husband in a picturesque small town in Colorado, surrounded by stunning mountains that serve as my playground when I'm not in the kitchen.
- The recipes you see here? They're real meals that I cook and enjoy with my loved ones.
- My goal is to inspire home cooks with fresh, seasonal ideas for easy, delicious, well-balanced, and visually appealing meals-especially simple dinners and vibrant salads. I focus on recipes that are rich in protein and fiber, made with fresh ingredients, and quick enough for any night of the week. I'm here to help you create healthy, satisfying meals without spending hours in the kitchen.
- Before food blogging, I followed a pretty traditional path-earned a business degree, then an MBA in Supply Chain Management, and worked in various business roles. I tried to climb the corporate ladder, hoping for promotions... until I realized I wasn't exactly thriving in the world of office politics. That's when I knew I needed a new direction. Swapping spreadsheets for sauté pans turned out to be the best decision I ever made. I've been sharing recipes with millions ever since.
Join Me on Social Media:
- Facebook page (1,100,000 followers).
- Pinterest account (716,000 followers).
- Instagram account (139,000 followers).
Subscribe by Email:
- Subscribe to my e-mail list here to get new recipes and weekly meal plans from me. The subscription is 100% free and you can unsubscribe at any time!
The Recipes You Will Find Here:
- Savory Recipes: I focus heavily on savory recipes (complete dinners, salads, side dishes, etc). I do love a good dessert, but my my focus and heart lies in satisfying, protein-rich meals made from scratch.
- Easy Weeknight Dinners using Fresh Ingredients : My recipes are generally protein-forward meals using chicken, pork, beef, lamb, or seafood, often paired with vegetables or fruits for balanced, nutrient-rich dishes. I regularly post 30-minute one-pan meals designed for busy weeknights.
- Pasta Dishes: I love pasta (probably a bit too much)! You'll find recipes using spaghetti, fettuccine, orzo, gnocchi, ravioli, and more. I always combine it with proteins like chicken, salmon, shrimp, or scallops. Often tossed in creamy or flavorful sauces.
- Salads That Are Actually Satisfying: I eat salads daily, often as a full meal (usually with added protein). Most of my salads can easily be turned into a main dish with added protein like salmon, shrimp, or rotisserie chicken.
- Easily Adjustable: Many of my recipes are naturally gluten-free or include easy tips for dairy-free, meatless, or low-carb variations.
Inspired by Seasons:
I love cooking with whole foods and fresh, seasonal ingredients! My meals are all about balance: nutritious, full of flavor, and made to be truly enjoyable. The changing seasons are a huge source of inspiration for me, and you'll see that reflected in the ingredients I use and the recipes I create throughout the year.
🍁 In the Fall
When the air turns crisp, you'll find me cooking with cozy fall flavors and ingredients: butternut squash, acorn squash, and spaghetti squash on repeat. I also love adding fall favorites like pecans, dried cranberries, mandarin oranges, and pumpkin into everything from salads to mains. And when apples are in season (hello, August through December!), they make their way into both savory and sweet dishes.
☀️ In the Summer
Summer cooking is all about color, freshness, and simplicity. I always make use of ripe tomatoes, fresh berries, and my homemade basil pesto-it's a season of vibrant flavors! I especially look forward to peach season (July through September) and try to work those juicy gems into as many recipes as I can. From May to September, fresh corn is another staple in my salads and dinners. And during cherry season (June through August), I make the most of those sweet beauties while they last!
My Food Philosophy
- Real Meals from My Kitchen: The recipes I share on my website are real meals that I cook for myself, my family, and friends. They reflect my eating habits and my philosophy of incorporating a wide variety of ingredients. I focus on using whole foods and seasonal ingredients, ensuring that my meals are well-balanced with protein, vegetables, fiber, complex carbohydrates, and healthy fats.
- Protein-Rich and Fiber-Rich Recipes. I prioritize protein-rich dinners, typically featuring one of my favorite proteins such as chicken, beef, salmon, shrimp, scallops, or lamb, accompanied by cooked or fresh vegetables and fruits. My meals are simple, flavorful, and nutritious. I often serve these dinners with complex carbohydrates that are high in fiber, including a variety of vegetables like asparagus, broccoli, bell peppers, leafy greens, Brussels sprouts, and many others. Some of my favorite complex carbs include sweet potatoes, butternut squash, spaghetti squash, beans, wild rice, quinoa, and fiber-rich fruits and vegetables.
- Low-Carb and Mostly Gluten-Free. I prefer to eat mostly low-carb and gluten-free foods. However, I do enjoy high-quality, protein-based pasta around three times a week (see below).
- Flavorful Pasta Dishes. I include pasta dishes in my meals about three times a week. These dishes always feature a protein (such as chicken, steak, or seafood) and vegetables. Often smothered in a delicious creamy or cheese-based sauce.
👩🍳 A Little About Me - Beyond the Blog
- I am a twin! I have an identical twin sister who's also a full-time food blogger. We've been best friends since childhood, always creating things together. As kids, we made clothes from scratch for our dolls-and for ourselves! We even made our own dolls. As adults, we've both channeled that creativity into making recipes from scratch.
- MBA in Supply Chain Management. Before blogging, I got an MBA in Supply Chain Management-so technically, I was trained to manage warehouses and track down missing widgets. Yep, I could have been knee-deep in spreadsheets, managing warehouses, or hunting down obscure spare parts for a factory somewhere. But instead, here I am, handling the logistics for pasta and procurement for the best basil pesto!
- ✈️ Passport, Please! I love exploring new places-especially when Colorado's mud season rolls around and hiking's off the table. In particular,between 2016 and 2019, I ventured far and wide and shared destination guides and travel tips here on the blog. I've visited Southeast Asia (Cambodia, Laos, Vietnam, Thailand), Europe (Italy, United Kingdom, France, Switzerland, Monaco), the Caribbean (Barbados), the Middle East (United Arab Emirates), and Canada. My travels have been a huge source of inspiration in the kitchen.
- Living in Colorado gives me daily inspiration and balance. I love hiking in the mountains near my home-it's where I feel most energized and centered. Nature is how I stay active, clear my mind, and recharge from the screen-heavy world of food blogging. Whether it's a steep solo hike or a quiet walk through the aspen groves, the outdoors fuels my creativity.
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 over 1,100,000 followers.
- My Pinterest account has 716,000 followers.
- My Instagram account has 139,000 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 (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).
How to Contact Me
- The most effective way to get in touch with me (and get my response) is to leave a comment on any recipe on this site, or on this ABOUT page in the comments section below, even if your message isn't related to a specific recipe. I always read your comments!
- If you prefer to keep your comment private, just let me know, and I won't publish it. Since my site is still pretty much a one-woman show, comments on this page (or any other recipe page on JuliasAlbum.com) are the only realistic way to reach me-I check and respond to them daily (or within 3 days at most).
I am very happy that you landed on my website!
I appreciate your feedback on my recipes, whether positive or negative, as it helps me improve. I always read your comments and strive to respond promptly. I encourage you to visit my homepage which now offers a comprehensive overview of my recipes for easier navigation and is updated regularly. If you would like to see my most recent food creations, you can find my latest recipes here. I also share weekly meal plans in my weekly newsletter, which also includes little snippets from my life. You can find all my recent newsletters here, and can subscribe to receive my weekly newsletter and other recipes by e-mail. Alternatively, you can visit my latest recipes page each week to catch my newest recipes!
Your comments mean the world to me!
- A heartfelt THANK YOU to everyone who engages with my content! Your comments and quick reviews are incredibly valuable-they're one of the best ways to support a little food blog like mine. Not only do they keep me encouraged and motivated, but they also help me feel like I'm not just chatting with myself (though I admit, that does happen, lol!).
- This food blog is my life, and when I see comments, it reassures me that I'm not just tossing recipes into the void. At least someone out there is paying attention-besides my husband, who's too busy chewing and mowing down my food to give me any real feedback!
- So, if you enjoy my recipes, and my photography, have questions, or if you've tried one of my recipes, please leave a comment or a review (preferably on the specific recipe page, but any page works if your comment isn't tied to a particular recipe!). Your feedback makes all the difference and ensures my recipes don't end up in a culinary black hole! I can't wait to hear what you think!
- Feedback loop: I love keeping this blog lively, interactive, and personal-it's not just me talking at you - your feedback, questions, and ideas help shape what I cook and share next. I read and reply to almost every comment (and try to do it quickly!), because this space is a two-way street. In a way, this blog is like a delicious feedback loop: I create recipes, you try them, tell me what you loved (or tweaked), and that inspires me all over again!
Do you have a book? I love your recipes.
Peter, I don't have a cookbook yet (unfortunately). Just the website recipes for now. 🙂
I would also love to have a hard copy cookbook!! Your recipes ate amazing - would definitely buy a book!!
Linda, thank you for trusting my recipes! ❤️ Good to know that I have an audience possibly interested in my cookbook. 🙂
It would be helpful to know the weight of the cheese, not just the volume when grated, in your super delicious Easy Cheesy Scalloped Potatoes.
Jonathan, I'd say 1 1/4 cups of grated Parmesan would equal about 5 ounces. I also just added the conversion to Metric system under the ingredients list in this recipe - that might be helpful to you as well. Enjoy and wishing a very Happy New Year! ❤️
Hi Julia,
I made your Apple Cranberry Pecan Bundt Cake today for a Christmas Eve party. It was a big hit, even though I forgot to add the vanilla .
Thanks so much for all the delicious-looking recipes! I’ll be making more of them in the future. I have my eye on a Christmas salad with cranberries and pecans and Mandarin oranges.
Cynthia, I am so glad everyone enjoyed the apple cranberry bundt cake! ❤️❤️ The Christmas salad is a great choice for the New Year's Even dinner, as well. Happy New Year to you and your family! ❤️
Hi Julia,
Our family is becoming a fan of your recipes. We like that they healthy, easy to make, and common ingredients. You mentioned that your twin sister is a foodie too. Do you have a link to her website also?
John, so glad you're enjoying my recipes - thank you for such a kind comment! ❤️
Here is my sister's website:
https://whatsinthepan.com
Hi Julia,
Just wanted to let you know how much I love your recipes. I especially like how you show other was to make the dishes, i.e for gluten fee, non dairy, etc. I am on a special diet so this really helps me. Thank you and please keep those recipes coming.
Kathy, it makes me so happy to hear that my recipes are useful and practical. Thank you for taking the time to show your appreciation for my recipes - it means a lot and it encourages me to do more and better recipes! ❤️ Happy Holidays to you and your family! ❤️❤️
I'm sure this has been asked a million times.
Do you have a cookbook that I can purchase?
Thank you.
Scott, thank you for trusting my recipes! 🙂 I don't have a cookbook yet - at some point, I will. 🙂
Enjoy the recipes and Happy Holidays!
I was also just looking for your cookbook! I love your recipes! Merry Christmas!
Thank you, Clayton, so glad you're enjoying my recipes! 🙂
Hi Scott, I have that very same question! LOL!!! It would make a great gift for the cooks in my life!!
Thank you, Dawn! I hope to create a cookbook one day! 🙂
Hi Julia,
I love this site and every one your dishes are fantastic. I have a question. I am making the roasted brussel sprout, butternut squash, cranberries, pecan dish for our holiday party on Saturday. is this a dish you can make in advance. How do you store and and heat up for serving? There is one also very similar but has pasta and I'm thinking of that one too, but have the same question. thanks again for all that you do!!!
Joy, thank you so much for trusting my recipes! ❤️❤️
I would reheat this in the oven - spread it out on a baking sheet and reheat at 350 F for about 15 minutes. Do not add pecans until ready to serve to prevent them from getting soggy.
If you add pasta to this salad, I would reheat it the same way - in the oven at 350 F for about 10 or 15 minutes, adding nuts right before serving.
Enjoy and I hope everyone loves this dish!
Julia at age 72 you have made me a cook. My food sensibilities align with yours 100%. Thanks so much for opening up a new chapter for me. ❤️
Judy, I am so flattered - thank you for following along with me! ❤️ Glad my recipes are inspiring you to cook more! 🙂
Your recipies look so dekicious. I am going to make a couple of your Christmas salads. Your creamy recipies looks so appetizing but I need to keep the amount of saturated fat down in my diet, If you can adapt your recipies or make other recipies that are low in saturated fat I would love to try tem.
Cindy, there are ways to keep creamy recipes lower in fat - I will take your input into consideration for my future recipes.
For now, you might be interested in this collection of recipes that feature NO CREAM and NO CHEESE:
Main Dishes with NO CREAM, NO CHEESE
Hi Julia,
I have enjoyed and made some of your recipes. I just got an email from you for 10 pasta recipes. Unfortunately, most of them were for Creamy dishes. I need to stay away from cream.. Looking for more healthy recipes, less cream.
Regina, thank you so much for the feedback - it's so helpful to keep me focused on providing a good variety of recipes. ❤️ My next newsletter (to be published in the next 2 days) is going to contain 10 healthy dinners.
I also have this collection of recipes (that you might like) that feature NO CREAM and NO CHEESE:
https://juliasalbum.com/recipe-collection-4/
Dear Julia, I subscribed to your site because I saw salad recipe looked like something that I would like to take to Christmas with my family. It was the recipe with cashews. That is all I can remember at the moment. I remember it being colorful for a holiday meal..Could send it to me? Thank you..
.
Mary Kay, I think you are talking about this recipe:
https://juliasalbum.com/apple-cranberry-spinach-salad-with-balsamic-vinaigrette/
I hope you try some of my other recipes or salads, too. Enjoy! ❤️
I love all the pasta dish recipes and want to try some, but we are in a motorhome and don’t have a lot of space. Could you makes these in a crockpot without any stovetop needed? Or do you have any crockpot recipes.
Appreciate your thoughts.
Nancy, that's one thing that's missing on my website - I don't have any crockpot recipes, even though I do plan to start using slow cooker to diversify my recipes.
Hi everyone. I am new to this blog and I just wanted to say that I cant wait to try some of these comforting dishes. I think I will start with pork chops in mushroom sauce. Yum.
Linda, welcome! ❤️ You'll love the pork chops with mushrooms sauce - so good!
I have been making salads for over 55 years. I love all the new salads, can’t wait to make them. I know the flavors will blend so well with all the fresh complementary ingredients. I’m going to make each one of them, and when I do, I’m going to surprise my friends and family with something delicious; thank you!
Lori, thank you so much for appreciating my recipes! 🙂 I am glad you liked the selection of salads I sent out in my latest newsletter!
I made the shrimp orzo recipe and it was delicious! Very easy and tasted great!
Wendy, I am so glad you loved the shrimp orzo recipe - thank you for this feedback! ❤️
Your recipes have so many ridicules ads! Won’t print and ad consistent pop-ups. Maybe rethink.
Nina, yes, I will review my ad setup.
I would love to see more Vegan, Vegetarian one pot meals, desserts, appetizers and side dishes. Thank you!
Maree, thank you for your feedback - I will definitely include more of those in my future recipes!
Looking for your ravioli, sundried tomato, spinach recipe?? Can’t find it anywhere???
Karyn, here you go - it's delicious:
https://juliasalbum.com/ravioli-with-spinach-artichokes-capers-sun-dried-tomatoes/
Creamy Tuscan Salmon with Spinnach, artichokes & garlic
Loved this recipe. So good I am giving it to friends next week for dinner. From Scotland.
Margaret, I am so glad you loved this recipe. Thank you for sharing my recipes and for your kind message! ❤️