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!
Just tried the Creamy Chicken Orzo with tomatoes and spinach! I substituted spicy italian sausage as I had some on hand. WOW! it was so easy to do and absolutely delicious! I've never even tried orzo before and it was great. The garlic I reduced b/c I am not much of a fan of garlic but it was tasteful Cant wait to try some of your others. by the way....just visited Colorado (Silverton, Durango, Oray, Mesa Verde, 4 corners) Loved it! Beautiful state. I'm from Ga.
Hi Glenda, I am so glad you enjoyed this recipe—sausage and chicken pair well with orzo! You've visited five beautiful places in Colorado—I've been to four of them. 🙂 There are so many other places to explore here!
Hello,
I enjoy your hiking pics and would love to know where your “favorite trail”, posted in your stories today, is. I love aspens, and that aspen lined trail is one I’d love to attempt.
We are traveling to Colorado in September and would stop for this hike if near our route.
Thanks, in advance,
TC
Hi Tracy, I just sent you an email with my hiking recommendations! 🙂 🙂
I am loving your recipes. Can’t wait to try the peach recipes today. You write very clearly and a person can read them correctly. They are not only excellent but appetizing to the eye. Thank you.
Aw, thank you for expressing appreciation for my recipes, Barbara; I value that very much! ❤️
Hi,
Have tried some of your recipes and they are great! Occasionally have to look up an equivalent for the UK but generally able to follow!
I am now having to follow a fat free / very low fat diet for 3 months - do you have any recipes that would suit this time for me please?
Hi, Tricia, I am so happy to have you here! 🙂
I don't specifically have a low-fat category on my site, but I do have the following (incomplete) collection:
Main Dishes with NO CREAM, NO CHEESE (Recipe Collection)
Many of these recipes use butter (but NO CREAM, NO CHEESE), and you can use olive oil (healthier choice) instead and in smaller quantities.
You can substitute regular sausage with low-fat turkey sausage or a plant-based alternative in many of these recipes.
Another great resource are my salad recipes, you can make them as is or serve them with your favorite lean protein:
https://juliasalbum.com/category/salads/
I just saw your newly posted recipe for pork chops and carmelized apples. You suggested cooking the pork chops and apples in separate skillets…..but I was thinking of cooking the pork chops first, in my cast iron skillet, then cooking the apples in the same skillet, with the pork juices still there, but adding some butter. The thought of the apples cooking in the pork juice just sounds good….what do you think? I always respect your opinions!
Hi Terry, Thank you for trusting my opinion. 🙂 I think the sliced apples will caramelize better and look more appealing if you cook them separately from the pork chop juices. In the end, you’ll mix the caramelized apples back into the pan with the pork and its juices. If you prefer to use just one pan or skillet, I’d suggest the opposite approach: caramelize the sliced apples first, remove them from the pan, cook the pork chops, and then add the cooked apples back in. This method also has the added benefit of preventing the pork chops from becoming overcooked.
Hi Julia, not sure if spending time cruising on a boat is in your future, but if you would like to see what was going on back in the 90's I would be happy to send the cookbooks and print outs I had back then. We are both in our late 60's now and I have all the recipes that were favorites from cruising days that I put in a recipe book. The books were going be donated to our local library so would be happy to send to you! We have enjoyed many of your recipes through the years so I am so happy to give these to you if interested.
Hi Susan! I do think sailing is in my future, especially as I get older. I imagine sailing in the '90s was quite different from today. Our catamaran was equipped with two GPS plotters with touch-screen interfaces (one outside and another inside), autopilot, and excellent visuals that gave us a great overview of our surroundings and route. I can't imagine navigation without these modern tools - it must've been so difficult in the 90's. What about refrigerators on board? Do you by any chance have any of these cookbooks/recipes in electronic form?
My wife and I have tried several of your pasta salads and dishes and can tell you that they are some of the best ever. Keep up the good work and I hope that other people are reaching out to tell you what wonderful meals and desserts you are so gracious in sharing with us!!
Thank you for your encouragement. Reading your comment made my day in a big way!
Hello Julia, I've followed and enjoyed your blog since finding it on Steven Reichlin's BBQ blog. We greatly enjoy skillet meals and have cooked many of the dishes you list out of necessity to clear out our refrigerator.
We are retired and try to eat healthy, I am diabetic and cannot tolerate highly processed starch. Many of your dishes feature pasta which I love but can't have. I note that you try to use complex carbs in your meals and opt for gluten free dishes as well.. Have you tried sweet potato noodles such as served in BIBI BOP restaurant chains or other Korean eateries? It is a great boon for diabetics. Thanks for your Blog I look forward to it showing up in my email. .
Thank you, John, for your thoughtful comment and for trusting my recipes. I am so glad my recipes resonate with you. 🙂 I haven't tried sweet potato noodles even though I love sweet potatoes! I do enjoy gluten-free lentil or chickpea pasta that is usually high-protein and high-fiber. And, thank you for mentioning Steven Reichlin's BBQ blog - it looks like a great resource!!
It seems like your recipes are the same every week.
I do try to provide a good variety of recipes. There is always room for improvement, I am working hard at expanding my recipe inventory (which takes time).
Julia, Thank you for your recipes and the spectacular pictures!!
Thank you, Catherine, you are so sweet!
Julia,
We recently came across your recipes on Instagram and we are so anxious to try most of them. Will let you know our results.
Suzannei
So glad you found me through Instagram - do let me know if you try any of my recipes. 🙂
I was lucky enough to discover you through Facebook and subscribe immediately !Love ,love your recipes and philosophy of cooking ! Thank you .
Hope you have a second wonderful time in BVI ,it’s a marvellous
place to recharge the « batteries « !
Enjoy .
Hi Marie-Jeanne, I am so glad you found my site! 🙂 Welcome and I have lots of new recipes in the works both for this summer and the fall!
Hi Julia, I love your recipes! Do you have any which use an air fryer as I have just bought one and am looking for good air fryer recipes. Thanks Cathy
Hi Cathy, unfortunately, I've never used an air fryer and don't own one. But, I am not sure if you're already familiar with this food blogger - she extensively uses air-fryer, it's one of her favorite cooking tools, and she's got great air-fryer recipes:
https://therecipecritic.com/air-fryer-recipes/
Julia I wanted to thank you for the Tuscan Shrimp Orzo Spinach, Artichokes, and Sun-Dried Tomatoes recipe. I made it and everything, the flavors, all married well together. It's become my favorite weeknight recipe. I can't wait to try other recipes from your album.
Thank you, Dionne, I am very glad you liked my Tuscan shrimp orzo! Let me know if you try my other recipes, too! 🙂
HELP! I am about to make your Chicken Spaghetti w/Burrata and Lemon Butter Garlic Sauce, but was hoping to find info on how I could make/prep it before guests arrive?! Can I cook the chicken and tent it for 30 minutes? Same with Pasta - cook it al dente and leave it in the pan?
Any help would be greatly appreciated! Thank you..
Hi Lisa, I'm so sorry for my late response. This recipe is actually perfect for prepping ahead, especially if you're talking about making it only 30 minutes to an hour in advance. Cook the pasta al dente, combine everything in advance (chicken, pasta, roasted tomatoes, the lemon sauce), and toast the pine nuts ahead of time (but keep them separately). Just before serving, reheat the chicken pasta with sauce gently and add the burrata and toasted pine nuts.