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!
Where in Colorado, I traveled there on business and skied there as well. Great state to live? Enjoy your recipes.
Hi Julia, Your Salisbury Steak recipe looks delish but I will have to think a way of making it differently once I looked at the Nutrition associated with it. The fat and salt for 1 serving is over the top. eek!
At least for myself, I have really gotten a hold of my intake the last few years and anything high fat or high sodium I steer clear off.
I must say that you do have a lot of great recipes and I've made quite a few.
Thanks,
John
Hi John, I am so glad you've enjoyed some of my recipes. And, yes, I do have quite a few healthy dinners on my site. Regarding my recent Salisbury Steak, here's what you can try to reduce fat:
➡️. Use lean ground beef (90/10) or a beef + turkey mix
➡️. Skip excess oil—use a light spray and rely on pan drippings
➡️. Use breadcrumbs or oats to stretch the meat mixture
➡️. Drain excess fat after searing before making the gravy
➡️. Keep the gravy lighter—don’t add extra butter unless needed
Here are easy ways to reduce salt without losing flavor:
➡️. Use low-sodium beef broth (biggest impact)
➡️. Cut back on added salt—you likely won’t miss it
➡️. Use less Worcestershire or choose a lower-sodium version
➡️. Instead of salt, create flavor with onions, garlic, and mushrooms. Add Dijon mustard or tomato paste to boost flavor without sodium overload
➡️. Do use fresh herbs (parsley, thyme) as they bring a ton of flavor!
Loved the honey glazed ham, Easter recipe and the strawberry, spinach, pecan recipe. Prepared for our family Easter dinner. Family of 20.
Thank you,
Leslie
Oh, wow, Leslie, I feel so honored that these 2 recipes were part of your Easter celebration! ❤️❤️❤️
Is your faebook post today an April Fools Joke?????????????
Hi Shirley! Yes, it was an April 1st joke! I did not sell my site LOL! I posted a "retraction" the same day, LOL. 🙂
Julia, I really like your food philosophy. Have you published a cookbook? If so, how can I buy it? Please let me know. Thank you very much. Happy Easter!
Hi Jill, I don’t have a cookbook—just this website. I’ve been running it since 2012 and have worked relentlessly on it and my social media channels. That said, I’m not ruling out the idea of creating a cookbook someday! 🙂
Love your recipes. Have gotten rave reviews when prepared for guest. Also share many recipes.
thank you so much for the weekly suggestions, you really have made cooking so much fun,
Carol
Carol, I really appreciate you saying this - it makes my day so much better. Knowing you’re cooking these recipes for guests, getting rave reviews, and even sharing them with others… that’s the best kind of feedback I could ask for. ❤️ And hearing that it’s made cooking more fun for you — that’s exactly why I do this. Thank you for being here and for your support! ❤️
Love your recipes, but so much pasta. Would love to see some grain dishes.
Thank you, Dolores, for your support! 🙂 I do have a lot of grain recipes, and will be adding more! Here are some of my recipes that use rice: https://juliasalbum.com/category/rice/
Hi,
For some reason I can’t open the recipes you sent today. Maybe you can send them once again? I would really appreciate that. Your recipes are amazing. Thank you for sharing!
Kind regards,
Edda Weiss
Edda, you are so sweet. Thank you for your kind words! 🙂 There was a hiccup with opening recipes in the email that day but it's all fixed! 🙂
Love all your recipes...esp w the ease in obtaining them. My current favorite: Pear and almond tart. Always rave reviews ! I will tell you I substituted almond extract for the vanilla extract. Wonderful !
Thank you, Mary, I so appreciate your trust in my recipes! 🙂
Hi, Julia,
I routinely prepare your Greek Chicken and Lemon Rice dish for my family, and we love it! Your protein-focused, relatively simple approach to cooking really resonates for me, as a mom trying to run a business AND get a healthy-ish dinner on the table each night for the family.
A bit of our backstory is necessary for full context of this email. As a busy mom to three (the oldest of whom JUST turned twenty, so I can no longer say teenagers), I found myself frequently bringing food to people—dropping off a meal for a friend after surgery, heading to a barbecue, or showing up to a family potluck—and it always felt more complicated than it should be.
First, there’s the challenge of finding a recipe; a natural cook or entertainer I am not! Then comes the second hurdle: actually getting that food from your kitchen to where it’s meant to be enjoyed, still at the right temperature and with some degree of ease. The heart of our company is really about making it easier to come together with those we care most about, keeping us in community, NOT the kitchen.
That experience is what led us to create our vacuum-insulated bowls, designed to keep food hot or cold for extended periods and make sharing meals a lot less stressful. We incorporate the same insulative technology you’re used to in your favorite water bottles and added some additional features for the food context for a really terrific bowl.
As we’ve grown, I’ve been looking to partner with chefs whose recipes truly shine in real-life situations like these—meals that people want to make, bring, and share. If you’re interested, I’d love to explore a collaboration where we feature your recipes with our audience, especially dishes that work beautifully in our bowls and help solve that “what do I make and how do I bring it?” problem. The audience could be our social media following, a printed recipe on shelf in the boutiques we’re in around the country with a QR code to your website or purchase link for your cookbook, or a printed recipe card that people receive when they purchase our products.
If this resonates at all, I’m of course happy to send you our bowl to try and create a custom promo code for your audience.
More than anything, the goal is to highlight and amplify your recipes in a way that’s useful and authentic. If you’re interested, I’d love to start a discussion on how we can collaborate.
Thanks so much for your time, and I hope to connect.
Best,
Bryn
Hi Bryn, Thank you for your thoughtful message and for sharing a bit of your story — it really resonated. Juggling family life, work, and getting a good meal on the table (and sometimes out the door) is no small thing, so I completely understand where you’re coming from.
I’m so glad to hear that the Greek Chicken and Lemon Rice has become a regular in your home — it's one of the most popular recipes on my website, and that’s exactly the kind of recipe I aim to create: reliable, practical, and something people actually come back to. Glad you love it! 🙂 🙂
Where is the photo with the gorgeous pond at the bottom of the mountain located? Our son and his family live in Denver and I’d love to tell them about it. Can’t wait to make the mystery soup!
I LOVE your recipes. Cookbook please!
Thank you for trusting my recipes, Pam! I will be thinking about a cookbook at some point! 🙂
It's one of Colorado's high alpine lakes. I'll have to review to see exactly which one it is. Thank you for being here and trusting my recipes! 🙂
Hello, I love your recipes. Can I make your Guinness Chocolate Bundt Cake (with Baileys Irish Cream Cheesecake Filling without using Guinness and replace with one cup of strong coffee? Thank you!
Hi Laura! Yes, you can definitely make it without beer - I have notes below the recipe card listing other options. Here they are:
Replace the Guinness with strong brewed coffee as the closest substitute. You can also use a dark soda, like root beer or a dark cola (like Coca-Cola). Replace with the same amount - 1 cup.
I hope you love it! 🙂
I just wanted to thank you for your wonderful recipes. They are so colourful and refreshing.
Sandie
Guernsey, Channel Islands
Thank you so much, Sandie — that truly means a lot to me! I’m so happy you’re enjoying my recipes! 🙂 And how wonderful to hear from you in Guernsey in the Channel Islands — I must admit I've never heard of these islands but just looked them up - such a beautiful part of the world near France. 🙂
What is the sweep and scoop method for flour?
Hi Elsie! I do not recommend the "sweep and scoop" method. What I DO RECOMMEND is to use the "spoon and level" method to avoid overpacking flour into a measuring cup as described below:
1) First, fluff the flour with a spoon or whisk.
2) Then, gently spoon the flour (with a spoon!) into a dry measuring cup until it is overfilled.
3) Finally, use the flat edge of a knife to scrape off excess flour.
I would like several recipes for baked salmon for 4.
I usually do hoisin, soy and ginger spread on top but looking for other options…
Thank you!
Winnie
Hello, Win! Here are some recipes for baked salmon you might like:
https://juliasalbum.com/garlic-parmesan-crusted-salmon-and-asparagus/
https://juliasalbum.com/honey-garlic-glazed-salmon/
https://juliasalbum.com/cilantro-lime-honey-garlic-salmon/
https://juliasalbum.com/fish-broccoli-recipe/
https://juliasalbum.com/gochujang-salmon/