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!
Absolutely love your recipes. My food choices were dull and boring before. You have introduced me to color and variety along with fantastic, easy and tasty recipes. Hubby now likes what i cook.
Wow, Becky, your comment really makes my day! 🙂 So glad my recipes resonate with you! 🙂
Loved all these recipes but my family started a vegetarian diet. So tired of just pasta dishes. Can you suggest some great vegetarian recipes?
Jane, here are some vegetarian recipes you might like that do not involve pasta:
Vegetarian Enchiladas with Butternut Squash, Black Beans, and Bell Pepper
Meatless Pumpkin Quinoa Chili with Black Beans and Chickpeas
Parmesan Spaghetti Squash with Zucchini and Pine Nuts
Roasted Butternut Squash stuffed with Corn, Zucchini, and Cheese
Roasted Butternut Squash with Feta, Spinach, and Pine Nuts
Black Bean and Butternut Squash Enchilada Casserole
Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets
Sweet Potato Hash with Bell Peppers and Portobello Mushrooms
Hey Julia, do you have a published cookbook? If not you should!!! Love all your recipes.
Sandy
Sandy, thank you for trusting my recipes! ❤️❤️ No cookbook yet, but hopefully someday. 🙂
Can't wait to make to your Shrimp Orzo 🙂 I have all but two of the ingredients and before I shop for them I'm wondering if you have a recommendation for a particular brand of Basil Pesto OR "make your own" that would make a real difference to this dish? Thanks for your experienced opinion 🙂
Barbette, I only use 2 kinds of store-bought basil pesto: the refrigerated Buitoni brand and the refrigerated basil pesto from Whole Foods.
Or, I make my own using this recipe:
https://juliasalbum.com/basil-pesto/
I have not found a recipe that I did not like! Your creative recipes make me a proud user of many of your recipes!
Today I just took your Greek Yogurt Blueberry Cake recipe out of the oven! Our home has the yummy fragrance now! I do only use 1/3 cup of sugar in the recipe and yum, yum, yum!!!! I have probably made this one recipe 15-20 times! Blueberries are very healthy for us!!! Thank you for this and probably 25 other favorites from you that became favorite here at home!
And I always tell random ladies to check out your fabulous recipes! I make sure they jot your website down and tell them you are on Facebook too!
Wow, Debbie, this is one of the sweetest and kindest comments I've ever ran across on my site! ❤️❤️ So glad my recipes resonate with you and that you have made many of them! 🙂
I typically hate cooking, but these recipes are actually fun and so easy to make. So far I have tried the pan, seared salmon with spinach and the Greek chicken, both of which my husband said our restaurant worthy and the shrimp gnocchi, and Greek shrimp with orzo and feta, I can’t wait to try more of your recipes and you have made for such easy weeknight meals. Thanks!
Wow, Nancy, your comment really made my day! ❤️❤️ So glad you've tried many of my recipes. I hope you find many other recipes on my site that you like! 🙂
Hi Julia!
I really like your way of cooking, but I think many of the recipes in this moment sound much like summer ones ! Many salads with tomatoes for example. These days we have about 0° in France where I live and I don't really want to cook salads and tomatoes ! But maybe you live in Australia or New Zealand or South Africa ?
Apart from that it' great thank you !
Pierre, that's a very valid point! 🙂 I have more comfort food recipes planned to be published this winter. I also just sent out my latest newsletter you might like:
10 Cozy and Creamy 30-Minute Pasta Dinners
Hi Julia, I've been preparing your recipes for a few weeks now and everything has been absolutely delicious! I appreciate the fact that so many dishes require only one pot and have simple, easy to find ingredients. We also enjoy the vegetarian options.
Thank you!
Sandra, I am so happy you find my recipes practical and easily adjustable to your diet preferences. ❤️
Hi Julia,
I received your recipes through email and loving what I’m seeing. My wife and rarely eat red meats, so fish and chicken are our go to meats. We are going to try as many of your recipes as possible and I will be sure to post pictures and comments once we do.
Thank you so much for sharing!
Mark, I am glad you and your wife enjoy the newsletters I am sending out! 🙂 I put quite a lot of thought into them. 🙂 I hope you try some of my recipes and do let me know in the comments how they turn out!
Hi Julia,
I love love your receipes. I see that you have alot of dishes with chicken which i love, but wondering if you have any with more red meats. 30 minute ones or any really.
That you for the lovely receipes via the emails.
Cheers
Tess
Tess, I do have quite a few recipes with red meat (beef, sausage, pork, lamb). See the links below:
https://juliasalbum.com/category/beef/
https://juliasalbum.com/category/sausage/
https://juliasalbum.com/category/pork/
https://juliasalbum.com/category/lamb/
I don't have too many recipes with beef, but the good news is that it's on my radar and on my to-do list! More beef recipes to come!
Julia
I have been making several of your dishes this past week and they are delicious! I was wondering, since my plan is to continue making your dishes in the future. So if you would consider making a grocery list of spices, standard ingredients such as red peppers, capers etc that are in most your recipes - so that I can stock my pantry - that can be posted on your site.
This would help your subscribers to assist in planning meals.
Thank you!
Dee, I am so glad you enjoy my recipes! ❤️ That's not a bad idea for me to create a list of the common ingredients I often use - I could also add the tools and the pans I use the most to that list. Thank you for your feedback! I shall create it! (hopefully sooner than later).
Hi Julia, Your recipes and photos are fantastic! I was about to ask the same question......... about a grocery and pantry list. That would be most appreciated.
Thank you, Ruth. I will create something like this.
Hi, Julia, I'm so glad I came across your website. I'm a little terrified to try anything spicier than black pepper, but your recipes make it look so easy. I can't wait to try your oyster mushroom saute! But I have a question. Would you mind if I posted that recipe on my website? I am a forager, and had just written about oyster mushrooms being one of the ones shown to eat plastics while remaining completely edible! I would love to give my (very few) readers a taste (yes, I went there!) of your culinary genius. Thanks!
Hello Julia. I came across your FB page and was immediately hooked because of the ‘one pot’ aspect of your recipes. We don’t each much meat at all so I was very happy to see so many tasty vegetarian recipes. I’ve done about a dozen of them so far and will definitely do more if your salads come the summer. We live in France so are spoilt for decent food, but are constantly looking for cuisine from other countries. Keep up the good work
David, thank you for your thoughtful comment! ❤️ I am glad you found my page and are enjoying my recipes. 🙂 Not all my recipes are one-pot meals, but one pan dinners have been my focus lately and it will continue to be, so more to come! 🙂
I love France and French food. I've spent one month in Southern France and then another month in Bordeaux in 2018 (travelling through France's most beautiful villages, visiting Paris and Gascony region in between). I can't wait to get back there at some point soon. 🙂 You're very lucky to live there! ❤️
Can your chicken dishes be made in the oven? If so, what changes are needed?
Marilyn, it depends on a particular recipe. Which ones are you thinking about?
Made your shrimp scampi today and it was wonderful!
Tim, so glad you tried it and loved it! 🙂
Good night!
I'm Portuguese and I'm out of the country at the moment. I'll be back later this month, and after finding your recipes I was so excited that I even started making the shopping list for 2 or 3 recipes with the intention of trying them one by one, not only because they don't take up too much time in the kitchen, they seem to me to be very nutritious and the color attracts me.
I'm 71 years old and my English is basic, when I don't fully understand the recipe I use the translator and so I get excited about the recipes.
Thank you for sharing, and when I make the first recipe, I'll be happy to come here to comment.
Liseta, thank you for your thoughtful comment - I am glad you found my site and that my recipes provide some dinner inspiration for you! ❤️ I am looking forward to hearing your feedback about the recipes you might try! 🙂
Hi Julia,
so far all the meals I made from your recipe are awesome. over the holidays we had lots of people, now everyone is gone. Do you have any recipes that are for 2 people?
Joy, I am so glad you loved everything you've made so far from my site! ❤️ Most of my dinner recipes make 4 moderate or 2 generously-sized servings. You can try making some of these and maybe have some small leftovers for next day's lunch:
https://juliasalbum.com/category/dinner/
I just finished making your apple cake.after Ididnt have enough batter to cover diced apples.your recipe callls for 1.5 cups flour is this amount correct.
Thank you
Dianna
Dianna, yes, the 1.5 cups of flour is correct. This cake recipe uses A LOT OF APPLES. The cake batter should rise and cover most of them during the baking process, with some of the apple chunks picking through the batter (that's the objective). But it could be too many apples for some people - for next time, you can reduce the number of apples from 4 to 2 or 3 medium size apples. 🙂
I don’t know how I received this on my email, BUT I am so excited to try some of the recipes. They sound wonderful. Thank you so much.
Diane, I am so happy you discovered my site - I hope you find a lot of recipes you'll love here! 🙂
Hi Julia! My adult son and I are trying to eat healthy this year and I came across your recipes and was so excited! We plan our meals for about a week at a time but there were so many delicious meals that I think we went for two weeks. So far, we’ve had the spinach and strawberry salad…yum! Looking forward to trying more!! Debbie Mchardy
Debbie, I am so glad you discovered my site and found some recipes you would like to make! ❤️ I hope you love everything you try. Thank you for your thoughtful comment! ❤️
Do you have a cookbook out? If so, what is it called?
Staci, unfortunately, I don't have a cookbook yet. 🙂
That was my question also. I would love to see a cookbook of your gorgeous and healthy recipes. Please consider!
Thank you, Barbara! ❤️ I will probably create a cookbook at some point. 🙂
I just saw the question about a cook book… and that was what I want to know. Please put the word out loud and clear when you do publish one! Thank you for sharing your wonderful recipes. Michele
Michele, thank you for trusting my recipes - I so appreciate it! ❤️ I do hope to have cookbook in the near future. 🙂
I never comment online, but I simply have to on your site. I learned about your site from my mother in law and I love every sing recipe that I have tried. You are made for this kind of thing. Finding healthy meals that are delicious used to feel impossible, but they aren't anymore. I also love that the ingredients include what I grow in my garden. Thank you so much for what you do!
Kayla, wow - this is honestly one of the best comments I've come across on my website. ❤️ Thank you for your encouragement - it means so much to me! ❤️
I'm a senior. Just learning to cook in retirement! Love your recipes. But what really makes me pay attention to them is the photos. No matter how many single dish photographs you publish, they all make me look carefully and with awe. Well done. I think your MBA actually taught you some valuable marketing skills.
Erik, I am so glad my recipes are inspiring you to cook. Thank you for appreciating the work I do, my photography, and my cooking. Comments like this motivate me to do more and better recipes and work on constantly improving myself. 🙂