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 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.