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 love receiving your delicious looking recipes but have not made many. I’m working with a wellness coach on changing my body composition & eating low carb, low sugar and high protein & fiber. So many of your recipes include pastas which are no longer part of my diet. I’d love to see more recipes I can enjoy . I think so many people are trying to trim carbs and foods that turn into sugars in your body these days. You look very young, slender and extra active in beautiful Colorado ! I’m an active 73 yo Florida gal but still a work in progress. Getting a lot more protein in my diet has helped a lot so far!
Thanks for listening!
Hi Carol! Thank you for following along and taking the time to share your thoughtful note! 🙂 You’re right — I do tend to use a lot of pasta in my recipes. This is going to change and I have some lighter, higher-protein recipes in the works that I think you’ll really enjoy. For now, to keep make my pasta recipes low-carb, the pasta can easily be swapped with spiralized zucchini, roasted spaghetti squash, or cauliflower rice. I will actually be making such recipes to show how I do it. 🙂 It’s inspiring to hear about your journey — and you sound so active and full of energy! Keep up all the incredible work you're doing!
Would you please add cook mode to your recipes?
Great suggestion! Long overdue - will do!! 🙂
Hello Julia,
I'm a Belgian senior citizen and I learned to know your recipes through Instagram & Facebook. I love your way of cooking and, considering using the computer is not so handy for me, I would be very interested to buy your cookbook, if ever you published one. Can you let me know if you have a traditional cookbook ? Thanking you in advance !!
Greetings to beautiful Belgium, Anne, and thank you so much for your kind words about my recipes! 🙂 At the moment, I don’t have a cookbook published, but I’m always working on new content (for my website, Instagram, and Facebook). Thanks again for your support - I so appreciate it!! 🙂 🙂
Hi Julia. I am so happy I found your site. Your recipes are delicious. My husband and I have made several of your dishes and they have all been a huge hit. I plan to make the creamy Italian sausage gnocchi this week. Thank you!!!!❤️
Charlene, That absolutely makes my day! 🙂 I’m so glad you and your husband are enjoying the recipes. I hope you both love the creamy Italian sausage gnocchi just as much as the others. Can’t wait to hear how it turns out! 🙂
Love your recipes! Do you have plans to put them into a book?? Still old school enough to love recipe books with stories behind some of the recipes! Thanks for all the great ones I’ve tried!
Thank you so much, Melanie,—that means a lot! I don’t have a cookbook just yet, but for now, everything lives on my website. It’s definitely something I’d love to do in the future (hopefully not too far in the future). 🙂
Hi Julia,
Just a quick comment about recipes when changing the serving size. The ingredient amounts list change but the instruction amount changes do not. For example, if the recipe calls for 1c cream, change the service size to 2, the amount in the list changes to 0.5c but the instructions still say 1c. Don't know if you can do anything about this, but it seems like a fairly simple fix.
A lot of your recipes have the same ingredients, just prepared slightly differently, kind of like Mexican restaurants. I'd like to see a little more variety. You also use a lot of paprika, why is that?
All in all, I'm enjoying the ideas and the food. This is just some feedback.
Gretchen, Thank you so much for the thoughtful feedback—I really appreciate it! You're absolutely right about the serving size adjustments. The ingredient list updates, but the instructions stay the same, and that can definitely cause confusion. I’ve realized it might be best if I stop repeating exact measurements in the instructions and just refer back to the ingredient list instead—to avoid those inconsistencies altogether.
And yes, guilty as charged on using a lot of the same ingredients! 🙂 I do tend to lean into flavors I love (hello paprika, spinach, sun-dried tomatoes, and orzo! 🙂 ), but I’ve been consciously working on expanding the variety of recipes I share. For example did you see these newer recipes of mine:
https://juliasalbum.com/puff-pastry-egg-tarts-breakfast/
https://juliasalbum.com/bulgogi-beef/
https://juliasalbum.com/stuffed-shells/
https://juliasalbum.com/white-chicken-chili/
https://juliasalbum.com/bacon-cheddar-cheese-scones/
And, I’ve got plenty of new recipes in the works (already tested, developed, and made, just need to publish them) with more variety on the way—so stay tuned! I truly appreciate the feedback and always take it to heart. 🙂 🙂
Julia, For the White Chicken Chili recipe -https://juliasalbum.com/white-chicken-chili/.
What is the serving size that the nutritional values are given?
Hi Sharon! It's 6 servings. The number of servings is located in the recipe card right above the list of the ingredients (with the amounts). 🙂
You use sun dried tomatoes frequently. My husband and I don’t care for them. Can you make a note about substituting fresh tomatoes when it would work in the recipe?
Thanks,
Candace Meyer
Hi Candace! The best substitute for sun-dried tomatoes is oven-roasted tomatoes. Simply roast cherry tomatoes with olive oil, salt, and garlic until they’re lightly charred and caramelized—or go a little longer for a more concentrated, jammy texture. They come the closest to traditional sun-dried tomatoes. You can make a small batch as I do in this recipe below:
https://juliasalbum.com/chicken-spaghetti-with-burrata/
Hi Julia,
I have been following you - and making your recipes - for about two years and wanted to thank you. Your recipes are straightforward, flavorful, artistic, and aesthetically attractive. And, you offer them freely to anyone who is interested in the wide variety of foods that you make and share! I have shared so many of them with my daughter and friends, to spread your recipes even further.
THANK YOU!
Oh wow, thank you so much, Bonnie! 🙂 ❤️ It truly means the world to me that you've been following along and enjoying my recipes for so long. I'm so glad they're making their way to your daughter and friends too—Thank you for your support and for spreading the love! 🙂
In the recipe for Puff Pastry Egg Tarts (Breakfast Recipe), what do you mean by "dock"?
Hi Jonathan! In that recipe, "dock" means to poke holes in the center of the puff pastry using a fork. Actually, if you scroll up from the recipe card you'll see step-by-step photos that explain that. This technique is used to prevent the center from puffing up too much while baking, allowing it to stay flatter compared to the edges, which will rise and form a nice border. 🙂 Enjoy and let me know if you make these! 🙂
Hello from Manitoba Canada Julia!
In the Fruit pizza recipe you list Baking SODA in the ingredients but show Baking POWDER in the instructions?
I’m thinking it’s Baking SODA ? Correct??
Thank you!
Hi Mary Jean! It's Baking SODA, I just checked! 🙂 Let me know if you try this recipe - I'd love to hear your feedback! 🙂
Somehow I stumbled upon your site and now receive your weekly emails. Your recipes are fantastic and I’ve enjoyed trying quite a few of them at this point! It’s one email I look forward to receiving!! So glad I found you!!
Oh wow, Ann, it's such an honor that you feel that way about my site! 🙂 🙂 Welcome!
Hi I need to change my email address with you so that I can keep getting your recipes.
Hi Wendy! You can do it by unsubscribing from any of my emails (which will unsubscribe you from everything).
Then, you can re-subscribe with your new email address by going here: https://juliasalbum.com/subscribe/
Greetings from Canada, julia. Love your recipes. My favourite blogger of so many available on the web. Love your photos of life in magnificent Colorado too. How do you keep your figure? Hard to do working with delicious food. Just nibble rather than eat?
Hi Rosemary, you’re so kind! I’m so happy to hear you enjoy my blog! I love food, but I rarely eat desserts or sweet snacks. The only time I indulge is when I make one for the site or occasionally when we’re out and something really catches my eye on the menu. I’ve just never had much of a sweet tooth! My diet is very protein-forward and veggie-focused, and I keep simple carbs like pasta to a minimum—I don’t eat bread either. Sorry for the long-winded response! 🙂 🙂
Hi Julia.
I just found your site. The food looks delicious and sounds healthy. I am anxious to try some.
Do you have nutritional information for your recipes?
I lived in Breckenridge when they built the tunnel through Loveland Pass. I believe Glenwood Springs and Wolf Creek pass are two of the most beautiful spots I have ever seen.
Thank you,
Welcome, Rose, I am very happy you found my site! 🙂 I do provide nutritional info under each recipe (but do keep in mind that it is not 100% accurate, just an estimate). I would love to drive through that new tunnel and see Glenwood Springs and Wolf Creek pass! Some day! 🙂