Hi, I'm Julia! Welcome to my food blog, JuliasAlbum.com! I started this blog in 2012 to share my favorite recipes, hoping they would bring joy to others as well. I live with my husband in a charming small town in Colorado, surrounded by breathtaking nature and towering mountains that serve as both my backdrop and playground when I’m not busy in the kitchen. I personally develop, test, and make all the recipes you see on my site here, in my own (unfortunately, very small) kitchen. I also personally handle all the photography and writing—no outsourcing. What you see on my site is the real food that my husband, family, friends, and I enjoy!
What type of recipes can you expect to find on my website?
- Savory recipes. I don’t have a big sweet tooth, so the majority of my recipes are savory dishes. While I occasionally post a dessert, I’m not primarily a dessert-focused creator.
- Easy weeknight dinner recipes. Most of my recipes are main courses, typically featuring a protein such as chicken, pork, lamb, beef, or seafood, paired with vegetables or fruits. I incorporate various spices and ingredients to keep the meals flavorful and interesting. My recipes are generally high in protein and fiber.
- Pasta recipes. Many of my dinner recipes are pasta-based, using a variety of pastas like spaghetti, fettuccine, orzo, gnocchi, ravioli, or tortellini. These dishes often feature cooked vegetables and proteins such as chicken, salmon, shrimp, or scallops, typically accompanied by a sauce—sometimes creamy, sometimes not.
- Salads. I make a point of eating a salad daily, either for lunch or as part of dinner. New salad recipes are regularly posted on my website. Most can easily be turned into a complete meal by adding a protein like rotisserie chicken, leftover cooked chicken, salmon, or shrimp.
- 30-Minute One-Pan Recipes. Many of my recipes are designed to be simple, requiring only one cooking pan and taking about 30 minutes to prepare. You can expect more quick and easy one-pan meals from me in the future.
- Gluten-free recipes. Many of my recipes are naturally gluten-free or can be easily modified to fit a gluten-free diet.
- Easily adjustable recipes. Most of my recipes can be adapted to be dairy-free, meatless, or gluten-free. I have started including tips for making these adjustments and plan to expand this feature going forward.
My recipes are inspired by the seasons
I use whole foods and seasonal ingredients, ensuring that my meals are well-balanced, nutritious, delicious, and enjoyable. Many of my recipes draw inspiration from the changing seasons and incorporate a wide variety of seasonal ingredients.
- Autumn-inspired recipes. In the fall, I focus on recipes featuring butternut squash, acorn squash, and spaghetti squash. During September, October, and November, I also use ingredients commonly associated with fall, such as pecans, dried cranberries, mandarin oranges, and pumpkin. When apples are in season from August through December, I incorporate them into dinners or salads.
- Summer-inspired recipes. In the summer, I always make use of fresh tomatoes, homemade basil pesto, and fresh berries. I particularly enjoy the peach season, which runs from July to September, and I incorporate fresh corn into dinners and salads from May to September. I also use fresh cherries when they are in season, from June to August.
My Food Philosophy
The recipes I share on my website are real meals that I prepare 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.
Fun Facts About Me
- I have an identical twin sister, and she’s a full-time food blogger too! 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.
- My Educational Background. Long before becoming a food blogger, I actually earned an MBA, specializing in Supply Chain Management. 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!
- My Love for Orange Foods. I have a special fondness for naturally orange foods and regularly enjoy orange-colored fruits and vegetables like butternut squash, sweet potatoes, carrots, beets (both orange and red), oranges, peaches, apricots, mangoes, persimmons, and papayas. There’s something about orange-colored produce that I find irresistible, and you’ll often see this reflected in my recipes. If my recipes start looking like an ode to the color orange, well, now you know why!
- I traveled extensively between 2016 and 2019 and published a lot of useful international travel articles about places to visit, and things to do - if you love to travel, you might like them. I traveled through Southeast Asia (Cambodia, Laos, Vietnam, Thailand), Europe (Italy, United Kingdom, France, Switzerland, Monaco), the Caribbean (Barbados), the Middle East (United Arab Emirates), and Canada.
Connection with Nature
One of the most important parts of my life is my connection with nature. I live in a tiny town in Colorado, where I’m blessed with breathtaking mountains and beautiful groves of aspen trees and evergreens right at my doorstep. I enjoy hiking up steep trails in the wilderness—usually solo, but occasionally with my husband or friends. It’s my way of staying in shape while also getting a serious workout!
Being outdoors helps me maintain my physical and mental balance; it energizes me and recharges my batteries. Food blogging can be a lonely journey with a lot of time spent indoors: either in the kitchen or glued to a computer screen. But stepping outside and challenging myself in nature makes everything better. It boosts my mood, enhances my sleep, reduces stress, and gives me that extra spark of energy and motivation. In short, it makes me a much happier person!
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 980,000 followers.
- My Pinterest account has 700,000 followers.
- My Instagram account has 120,000 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 in one convenient spot on my site (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).
The best way to contact me and get me to respond
- 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.
- You can also email me at inquiriesjulia { at } gmail { dot } com, but please note that my inbox tends to get cluttered, so there's a chance I might miss your message.
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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 and the latest edition of my newsletter!
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 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!
I'm about to make the Tuscan chicken and gnocchi, but I have a question. Is the nutrition information at the end of the recipe (801 kcal, 42g fat, 1057 mg sodium, etc.) per serving or for the whole recipe? Thanks
Hi Steve! The nutritional info is per 1 serving (unfortunately). 🙂
Julia, I tried your Apple Pumpkin Bundt Cake recipe and it was delicious! My only issue is that the inside was not cooked all the way. It was still gooey! In the recipe it states, "using a electric mixer, beat the eggs, white sugar and brown sugar until light and creamy, about 4-5 minutes," do you really need to beat that for the full 4 to 5 minutes? Could that have been my issue!?
Hi Tracy! You probably don’t need to beat it for the full 4 minutes—2 should be enough, and I’ll update the recipe. However, that wouldn’t cause the cake to be undercooked inside. I think it might be due to one of two things:
1) Watery pumpkin puree
2) Or very soft apples that turned into a sauce-like texture during baking
I love your weekly plan but find that I have to try to make them a l ittle less fattening...is there a way you can "lighten" some of your recipes! Thank you.
Hi Ellen! It's the comfort food season, so I am including a lot of comfort food in my meal plans right now. 🙂 Come January - that will change, I have lots of healthy, lighter recipes! 🙂
Here are some lower-fat alternatives to the current recipes that use heavy cream:
1) To replace 1 cup of heavy cream, whisk 2 tablespoons of cornstarch into 1 cup of milk. Cornstarch thickens without adding flavor.
2) Half-and-half would work too!
3) Use evaporated milk (NOT condensed milk :)).
I appreciate the recipes, they look quite interesting and tasty, but the carb content makes them useless to me.
Thanks, but I'll be unsubscribing.
I love your recipes to make for my family. They are colorful and delicious.
Unfortunately, your site has become increasingly cluttered with ads. There has been an ad popping up covering more half the screen. It makes it very difficult to use your site.
Once again, your recipes and ideas are beautiful and taste amazing. Thank you.
Thank you, Daniel, for trusting my recipes! 🙂 I do review my ad setup on a regular basis, and will definitely take your feedback into consideration within the next 2 months. For now, you can try using "jump to recipe" or "print" buttons for a cleaner view.
I love your recipes but they often contain heavy cream which is so high in fat. I’ve tried some with half and half and they are far less appealing. Can I substitute chicken broth for a dish like Tuscan Chicken and Gnocchi? Or almond milk?
Hi Helen, here are some lower-fat alternatives for heavy cream:
1) To replace 1 cup of heavy cream, whisk 2 tablespoons of cornstarch into 1 cup of milk. Cornstarch thickens without adding flavor.
2) Use evaporated milk (NOT condensed milk 🙂 ).
Why do you use heavy cream in a lot of your recipes??? Not a fan!
Hi Jane, I have so many recipes without cream. For example, all my salads and stuffed squash recipes (I have many) are without heavy cream.
I also have this collection of recipes that feature recipes with NO CREAM, NO CHEESE (but not necessarily dairy-free):
Main Dishes with NO CREAM, NO CHEESE
In recipe for Apple Carmel pumpkin pecan bundt cake, what size can of pumpkin purée? Ounces?
Hi Mari, I've used 1 cup of pumpkin puree, not a whole can.
Hello Julia: Gordon Fraser here. I want to thank you for your effort in issuing the weekly menu. It is terrific. Many items you prepare are suitable for families or parties. Unfortunately, my wife died last year and I am a 92 male living alone in my house in New Jersey. This begs the question, Do you have any solution to the problem of down sizing meals in recipes you prepare? If so how ?
I do not like to use open flames on the stove on a regular basis even though I use my WOK quite frequently. Therefore, I have to ask, Do you use the INSTANT POT for any of your recipes?
I thought that adding a few more details about me may have some bearing on how you might answer . I am physically fit - go to the gym 3 times per week - spend a lot of time on stretches, body weight exercises (no machines) and kettle bell swings among others. My trainer complains I act like a teen ager. My weight has come down from 228 to 189 in two years - no dieting.
Nutrition at this end is pure guesswork. Your commentary around the dishes shows you have an interest in this subject. Perhaps you may share some thoughts on how I can improve my nutrition which must be terrible.
Hi Gordon, I'm truly sorry to hear about your wife's passing. Please accept my condolences. I appreciate your feedback and, in response, I've added a new feature to all my recipes: the number of servings is now clickable and adjustable with a slider. By clicking on the default number of servings (usually 4), you can easily reduce the number of servings to 1 or 2 servings by dragging the slider to the left or increase the number of servings by dragging it to the right. I hope this makes things easier for you. Unfortunately, I don't use an Instant Pot myself, and since everyone has unique nutritional needs, I am really not qualified to provide any nutritional advice - I would suggest consulting a professional nutritionist.
But I do hope you find many recipes you like on my site! 🙂
Hi Julia I like your many recipes but I need to watch/avoid saturated fats as much as possible. Where a recipe may include dairy products perhaps there is a close alternative for people like me? cheers Gerry
Hi Gerry, there are so many options here. You could try using evaporated milk - it's much lower in fat than heavy cream or cream. Another option is to mix 2 tablespoons of cornstarch with 1 cup of milk, gradually heating it until it thickens (that will replace 1 cup of heavy cream). You could also substitute Greek yogurt for heavy cream; just add it towards the end of the recipe and heat it gently without bringing it to a boil.
Hi there, whilst I enjoy your recipes there seems to be a preponderance of heavy creamy recipes. I wonder if you have any cream free recipes for those who are dairy intolerant or just find creamy sauces too heavy. Many thanks
Hi Katie, I have a lot of recipes that are not cream-heavy. Take a look at these recipes (not necessarily dairy-free, but easy to adjust):
https://juliasalbum.com/category/summer-recipes/
Or these:
Main Dishes with No Cream and No Cheese
My family, grown children and grandchildren have all rec’d a link to your page.
Just spent a week in Leadville, CO for in January, and off to visit her once her residency gets established. She is GF, so we made lots of your recipes when we were together. She will go on to be a cardiologist, so your foods are our JAM.
Thank you, and keep them coming!
Hi Cindi, I really appreciate you spreading the word about my site—word of mouth is invaluable and so important for food blogs like mine. Congratulations on your daughter’s ambition and plans to become a cardiologist - it’s a truly valuable and life-saving profession!
Hi! Are there any recipes that you recommend to be freezer friendly? I would like to take meals to friends but sometimes they won't be enjoyed right away.
Thank you!!! PS.... Love your site!
Hi Sherri, so many of my recipes are freezer-friendly, I just need to organize and categorize them better. Here's what I've come up with for now:
These are freezer-friendly:
https://juliasalbum.com/recipe-collection-4/
Pretty much all my squash recipes are freezer-friendly:
https://juliasalbum.com/category/spaghetti-squash/
https://juliasalbum.com/category/butternut-squash/
I want to cook the boneless thighs with spinach tomato cream butwent to freezer and only have bone in -could pull skinoff. Would they work Would I have to adjust cooking time?
I am one of your top,fans
Any chance you could answer above - I know u are busy
Sally, I just responded to your comment. 🙂
Hi Sally, if you're using bone-in chicken thighs, you can follow the recipe below as a base—just bake the bone-in, skin-on thighs in the oven and prepare the sauce separately. Frying them on the stovetop might take longer and be messier, plus baking will give you crispier skin if they’re skin-on thighs!
Here is the oven version:
https://juliasalbum.com/chicken-thighs-with-creamy-bacon-mushroom-thyme-sauce/
I just love all your recipes ❣️
Thank you, Jean! ❤️
Could you do some lighter versions that have calories below 400 per serving. I love your recipes always tasty and delicious.
Thank you for the suggestion, Christine. I am sure I already have recipes like that, I just need a better way to categorize them.