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'm a cardiac patient, with low sodium limitations, CHF, if you have recipes for low sodium meals, I was interested in finding some good low sodium recipe's.
Hi Carl, I think it's quite easy to control sodium levels in homemade recipes. One strategy could be simply using very little salt (half or less than what the recipe calls for). Even popular brands like Morton now offer lite salt with 50% less sodium. You can also use ingredients like garlic, herbs, spices, lemon juice, or lime juice instead of salt as they add so much flavor. I also never cook pasta in salted water (it's unnecessary). Avoid salty cheeses. There are many other little adjustments that you can do to reduce sodium in most recipes.
Made the spinach mushroom orzo last night. It was a perfect meal. I kept going back for more even though I was full. Thank you very much!
It's a great flavor combo - I am glad you liked it! 🙂
Hi Julia,
I cannot remember how I first became familiar with your recipes but I am sure I have kept every one I received on e-mail since early May, 2024. Thank you so much. I tried 2 - 1 was not as good as I wanted as I have a gas stove which always seems to be hotter than required. The 2nd was a cilantro recipe that I was nervous to try as cilantro is not my favourite but I loved it thx! I am sensitive to albumin in milk so try to avoid that and appreciate when you avoid specific ingredients and note that. I love one pan dishes and 30 minute dishes. Loved your recent rip to the BVIs. My husband and I have chartered there several times - including a 6 month trip ( BVI to Grenada return) we did on our own boat in the winter of 2002 - 2003. We still boat and would love any recipes specifically for boating folks with only a bar-b-q, microwave and single burner stove - no oven! I am way older than you but love your perspective!!
Wow, Laura, you are so adventurous: 6-month boat trip BVI to Grenada! That sounds like so much fun but at the same time challenging. I am actually returning to BVI with my husband at this very moment for another week on the boat, and this time there will be only 2 of us: he will be the captain, and I'll have to assist him with A LOT of things since it's just 2 of us on the boat. I did pay attention on our first trip 2 weeks ago (when we had an experienced captain and friends to assist) so hopefully I'll do OK. And, it looks like I'll be cooking a lot on the boat - we'll see how that goes, too, LOL. It will be my second week on the boat ever so it's a huge learning curve.
Could you please do vegetarian recipes now and then or once a week.
Hi Theresa, that's definitely in the plans for the future. I actually already have quite a few vegetarian recipes - I just have to categorize them better so that they are easier to find.
Hi Julia. I just bought a new home and have been making your delicious recipes for the past couple of weeks. I love the weekly meal plans. I will be having a housewarming and would love to know what your best party dishes are? I did take your strawberry blueberry cake with me to a party recently and it was devoured. I used Greek yogurt and could not believe how tasty and moist the cake was. It was definitely a crowd pleaser. I look forward to hearing back from you on what recipes I should make for my party-thank you!
Jen, I am so sorry about my late response. I need to create that list. And, I am actually lacking in party food department — I need to come up with more party food recipes.
Here is the list that has some good ideas:
https://julia-s-album.ck.page/posts/20-fathers-day-recipes
I also made this Mexican corn dip recently that will be great party food:
https://juliasalbum.com/corn-dip/
Thanks for all the recipes. I’m going to try the Mexican corn dip and the chocolate cherry cake from the email sent on 7/14/24 and probably one more recipe-still haven’t decided (too many good ones to choose from)
Aww, you are so sweet, Jen! Mexican corn dip and the chocolate cherry cake are both excellent choices for party food!
I made the Strawberry Blueberry cake at the weekend- much appreciated by all the family - served with crème fraiche and vanilla ice cream.
Thank you for sharing your lovely recipes. We appreciate them here in England!
Oh wow, I'm so happy to know I have a reader from England! Glad you enjoyed that cake!
Hi Julia,
What depth of Staub pan do you use for your skillet recipes please? I have a shallow Le Creuset skillet pan but wondering if I should buy a deep sided one too.
Thank you
Alex
Hi Alex, I use a 12-inch Staub Enameled Cast Iron Fry Pan, it's 12" diam., and 2" high. I love it and use it the most.
Another great Staub pan that I use a lot is an 11-inch Staub Enameled Cast Iron Traditional Deep Skillet.
For bigger volumes, I often use Staub Enameled Cast Iron Everything Braiser, 3 1/2-Qt. like in this recipe, for example:
https://juliasalbum.com/roasted-cornish-hens/
I made the Greek shrimp orzo with Feta. It was deeeelish! But I am thinking I used the wrong green olives. What do you use?
Mine were brined pimento stuffed.
Hi Linda, if I remember correctly, for this particular recipe I accidentally bought whole green olives (with pits) on a smaller side. I didn't realize that until I started making the recipe, so I had to pit them myself. It was a pain, but those smaller, artisanal olives were so much tastier than other green olives. I also LOVE Castelvetrano green olives - they are very flavorful.
Hi Julia, really looking forward to trying some of your beautiful recipes from Auckland New Zealand! I notice many of your meals are cooked in a cast iron Staub pan. Can you confirm if you use one standard depth of pan or one shallow and one deep sided? I have a standard Le Creuset skillet and wondering if I should buy the deep sided one too which will be heavier.
Thank you!
Hello again, Alex! I just answered your question earlier, let me know if you have any other questions.
Hello Julia! I absolutely love your recipes but I’m commenting on your beautiful pictures while hiking! My best friend from childhood is a primary care physician and has her own clinic in Frisco Colorado. She hikes all the time and is always showing her pictures on facebook. What a beautiful place to live!
I live in California where in summer the tomatoes are abundant! So I’ll be enjoying your recipes using them. Happy blogging and hiking!
Gail nelson
Hi Gail! Thank you for such a sweet comment - it made my day! 🙂 Colorado is so pretty in the Summer (especially at higher elevations because it's cooler and greener!!). And, yes, fresh, in-season tomatoes are so much tastier, I hope you find many recipes you like on my site for using them up! 🙂
I love your recipes! Trying to figure out where you live. I’m in Edwards.
Hi Nancy, I just looked up Edwards - what a stunning little town, and it's also at a pretty high elevation, at 7,500 feet. I bet it has amazing hiking trails that are easily accessible right in town (and I'm sure many other trails just outside of it). Edwards actually looks a lot like my little town. I love discovering small Colorado towns like that. Just spent 30 minutes looking up Edwards. 🙂
Love your story. What a great career and a gorgeous place to live. Have only tried your spinach salad with fruit & nuts so far and was delicious. Look forward to trying other recipes .
Thank you, Carol, you are so sweet!! I hope you find many other recipes (besides salads) you like on my site! 🙂
Hello
We are on the Rhine and seeing Germany. Here they to thicken in lieu of cooking down or using starch are using Arrowroot. Something I've got to try.
Like your recipes and yes the orange or sometimes the red tomatoes.
Hi Steve. I spend 2 months in Germany 2019 - what a beautiful and clean country, with well-managed public transportation system and well-organized structure in general. Thanks for mentioning the arrowroot - it's a gluten-free thickener - I definitely will have to try it!
I'm having trouble saving recipes to my recipe box. I created an account and was able to save one recipe, but I can't find the Heart icon on any recipes. (super low-tech here!)
Hi Mary, the heart button should be floating on the right side of all my recipes.
I also have a "save" button at the very top of all my recipes, and a "save" button within the recipe card (above prep time and cook time). You can click on those "save" buttons to save recipes, too.
To access your favorites, you can click on the tag next to the heart button or on a magnifying glass (search function). Alternatively, on desktop click on "Save Recipes!" in the upper sticky menu bar. On a mobile device, click on "hamburger menu" in the sticky bar and then on "Save Recipes!) to access your favorites!
I hope this helps!!
Hi Julia,
I've started to follow you because your food looks amazing, appetizing and healthy. This current email of all these gorgeous salads is making my mouth water! Kudos to the stylist and photographer-which might be you!
I'm also a fan of your one-pot meals. Although we try to cut the carbs in our household, it's easy enough to slightly alter the recipes.
Thanks!
MB Ray
Wow, MaryBeth, I am so flattered by your comment - it really brightened my day! 🙂 To reduce carbs in some of my pasta recipes, you can try using roasted spaghetti squash or spiralized zucchini.
And, yes, it's me who is the stylist and the photographer behind all my recipes. 🙂