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!
I also am attracted to your recipes and appreciate the cooking/baking information. I do wish though that you would add a good amount of heart healthy recipes. There's too many creamy salads for my needs, as an example.
Hi Callie, I do regularly add healthy recipes, perhaps, I need to categorize them better so that they're easier to find.
All of my salads are here (most of them are not creamy):
https://juliasalbum.com/category/salads/
Also, I have this collection of dinner recipes with NO CREAM and NO CHEESE:
https://juliasalbum.com/recipe-collection-4/
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.
Hi Mary,
What about chives, chopped green onions, or shallots? Can your daughter eat those? They will be good substitutes. You can even add some of them raw (without cooking) in small amounts to the final dish to experiment with flavor.
What about freshly ground peppercorns (not just pre-ground black pepper). Those can be quite flavorful!
Or, even simply sprinkling a small amount of freshly grated Parmesan cheese over the cooked dish - it always adds a nice flavor.
Or, skipping the garlic might work, too. My recipes usually have quite a few other flavors going on.
I hope this was helpful. 🙂
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! 🙂
When are you doing a book?
Hi Clayton! If I do, it will be probably 2 years down the road. 🙂
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! 🙂