Hi, I'm Julia! Welcome to my food blog JuliasAlbum.com which I founded in 2012 to share my favorite recipes in hopes that other people would also enjoy them. I live with my husband in a small town in beautiful Colorado where idyllic nature and dramatic mountains are my backdrop and my playground when I am not in the kitchen. I develop, test, and make all the recipes you see on my site in my kitchen and do all of the photography and writing. I do not hire any of that out. What you see on my site is the real food that I eat (together with my husband, other family, and friends).
What type of recipes can you expect to find on my website?
- Savory recipes. I don't have a big sweet tooth, so pretty much all my recipes are savory dishes. I do post an occasional dessert once in a while, but I'm definitely not a dessert person.
- Easy weeknight dinner recipes. The vast majority of my recipes are main courses, usually featuring some kind of protein (chicken, pork, lamb, beef, or seafood) together with vegetables (or fruits). I use spices and many other ingredients to make my dinner recipes flavorful and fun. My recipes are usually high in protein and rich in fiber.
- Pasta recipes. A lot of my dinner recipes are pasta dishes featuring a variety of pasta (spaghetti, fettuccine, orzo, gnocchi, ravioli, tortellini, etc) combined with cooked veggies and protein (usually chicken, salmon, shrimp, or scallops). I usually make a yummy sauce to go with pasta (sometimes creamy, sometimes not).
- Salads. I make it a habit to eat a salad every day, either as part of dinner or for lunch. You'll find new salad recipes posted on my website regularly. You can easily add your favorite protein (such as rotisserie chicken, leftover cooked chicken, salmon, shrimp, etc.) to most of my salads to turn them into a complete meal.
- 30-Minute One-Pan recipes. Most of my recipes are pretty simple and can be done in about 30 minutes using only one cooking pan. You can expect more and better simple 30-minute one-pan dishes from me going forward.
- Gluten-free recipes. A lot of my recipes are naturally gluten-free or can be easily adjusted to be gluten-free.
- Easily adjustable recipes. Most of my recipes can be adjusted to be dairy-free, meatless, or gluten-free. I started providing tips about these adjustments and will make it into a system going forward.
My recipes are inspired by the seasons
I use whole foods and seasonal ingredients and make sure that my meals are well-balanced, nutritious, delicious, and fun. Many of my recipes are inspired by seasons and use a wide variety of seasonal ingredients.
- Autumn-inspired recipes. In the Fall, I publish a lot of butternut squash, acorn squash, and spaghetti squash recipes. When apples are in season from July through December - I try to utilize them in my dinners or salads. During September, October, and November, I like to incorporate ingredients we often associate with Fall (such as pecans, dried cranberries, mandarin oranges, and pumpkin) into my recipes.
- In the Summer, I always make use of fresh tomatoes, homemade basil pesto, and fresh berries. I love the peach season which usually runs from July to September. I incorporate fresh corn into my dinners and salads from May to September. I love fresh cherries from June to August.
My food philosophy
The recipes that I publish on my website are real meals that I cook for myself, my family, and my friends. They reflect the way I eat and my philosophy of using a wide variety of ingredients. I use whole foods and seasonal ingredients and make sure that my meals are well-balanced featuring protein, veggies, fiber, complex carbs, and adequate amounts of fat.
- PROTEIN-RICH and FIBER-RICH RECIPES. I prefer to eat protein-rich dinners that usually feature one of my favorite proteins (chicken, beef, salmon, shrimp, scallops, lamb, etc) accompanied by cooked or fresh vegetables and fruits - prepared in a simple, delicious, and flavorful way. I usually serve my dinners with complex carbohydrates that are packed with fiber, which includes a large variety of fiber-rich veggies (asparagus, broccoli, bell peppers, leafy greens, Brussels sprouts, and many others - too many to list). Some of my favorite complex carbs are sweet potatoes, butternut squash, spaghetti squash, and fiber-rich fruits and veggies. I also love beans, wild rice, and quinoa.
- LOW-CARB AND MOSTLY GLUTEN-FREE. I prefer eating mostly low-carb and gluten-free foods. I do eat high-quality protein-based pasta about 3 times a week (see next point below).
- FLAVORFUL PASTA DISHES. I eat pasta dishes about 3 times a week. I always eat pasta with some kind of protein (usually chicken, steak, or seafood) and some kind of veggies. Often smothered in a delicious creamy or cheese-based sauce.
Fun facts about me
- I have an identical twin sister and she is a full-time food blogger, too! We grew up as best friends, always creating things as kids. We made clothes from scratch for our dolls (and for ourselves!). We even made our own dolls from scratch. As adults, now, we both have translated those skills into creating recipes from scratch.
- My educational background. Before food blogging, I finished my MBA (Master's Degree in Business Administration) with a specialization in Supply Chain Management, no less! 🙂 I could have been managing a warehouse or procuring equipment or spare parts for a manufacturing plant at this very moment. But here I am, food blogging instead!
- I love naturally orange foods and regularly eat naturally colored orange veggies and fruits, such as butternut squash, sweet potatoes, carrots, beets (both orange and red), oranges, peaches, apricots, mango, persimmons, and papaya. There is something about the orange color in fruits and vegetables that makes them irresistible to me. My recipes reflect my love for orange foods.
- 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 feeling a connection with nature. I live in a very small town in Colorado, with the most picturesque mountains and groves of aspen trees and evergreens at my doorstep. I like hiking steep terrain in the wilderness (usually alone, but sometimes with my husband and friends) as a way to keep myself in decent shape through regular (and challenging) physical activity. Being outdoors in nature keeps me both physically and mentally balanced, it energizes me and recharges my batteries. Food blogging can be a lonely journey with a lot of time spent indoors, in the kitchen, or being glued to a computer screen. Getting outside and physically challenging myself while being nurtured by nature makes everything better: it improves my mood and sleep, lowers stress, gives me energy and motivation, and simply makes me a 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!
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!
The best way to contact me and get me to respond
- The best way to reach me (and get my response) is to comment on any recipe on this website or on this ABOUT page in the comments section below even if you'd like to communicate about something that doesn't have anything to do with a particular recipe. I always see your comments! And, if you indicate that your comment is private, I won't publish it. You can email me at inquiriesjulia { at } gmail { dot } com but my email gets cluttered and it's very very likely I might miss your message if you email me. See more at my contact page.
I am very happy that you landed on my website!
I love hearing your feedback about my recipes (both positive and negative - it helps me grow). I always see your comments and try to respond promptly. I just updated my homepage (as of October 2023) - it now provides a very good overview of my recipes - I highly encourage you to check out my homepage for helpful navigation! If you'd like to see my most recent food creations, you can find my latest recipes here.
Doris Ligotti
Hi Julia, love your blog going to try sooo many. recipes I made,
Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach, for my family and neighbor. Delicious. I have a question/suggestion too. How do I reheat leftover?
Julia
Doris, thank you for trying my recipes! ❤️ Most of my recipes have instructions on how to reheat. About Asiago chicken pasta - you can reheat it on the stove top, on low-medium heat, in a high-sided skillet, stirring regularly. Add a small amount of milk, half-and-half, or heavy cream to thin out the sauce.
You can also reheat this pasta dish in the preheated oven for about 20 minutes at 350 F (in an oven safe dish).
Tyler
There was a recipe for chicken, broccoli and bell pepper stir fry. The sauce that was in it was super delicious. I went to make it again and it said the page no longer exist?
Julia
Tyler, could it be this recipe: https://juliasalbum.com/creamy-chicken-alfredo-pasta-with-bell-peppers-asparagus-and-sun-dried-tomatoes/
Ricky Delman
Love your recipes BUT PLEASE get ride of those pop up ads that make surfing ur site difficult to read.
Barry Coltham
Hi Julia
I am from Cape Town, South Africa and am on my way to Assisi via train from Venice and came across your blog.
I am interested in learning to make food particularly pizza and pasta from gluten free flour.
I am needing to follow a gluten free diet and am keen to build the skills and know-how - particularly the different gluten free flours.
Thank you for your love of food and travel and the blogs
Best wishes
Safe travels
Barry
Julia
Barry, thank you for this kind message! ❤️ I admire your ambition to learn making pizza and pasta from scratch using gluten-free flour.
Assisi is an amazing place to visit! I am sure you saw the travel tips I wrote about Assisi:
https://juliasalbum.com/things-to-do-in-assisi-italy/
When I visited Assisi, I stayed at Abbazia San Pietro in Valle - a hotel in Umbria, Italy! The hotel is set in a former monastery, completely surrounded by lush vegetation. It's an extremely private location with stunning scenery. Even though the abbey is tucked away on top of a slope, you're only 60 minutes away by car from one of the most iconic cities in Umbria, Assisi:
https://juliasalbum.com/abbazia-san-pietro-in-valle/
Penny O'Neill
Hi Julia, this is Penny Lee O'Neill mostly from FB!! I do sneak onto your website often.
I printed your recipe for the stuffed Butternut squash awhile ago. It looks so delicious and not at all difficult. I just want to verify with you that serving this with some crispy bread and a salad are good sides? I like the idea, but was wondering if you had another suggestion??
I also just saw your recipe for butternut squash gnocchi...yum! Definitely doing that to.
Tomorrow the Basis Pest Tomato Chicken with noodles.........
Thanks ahead of time.
Julia
Penny, I am so glad to have you here! 🙂
About the stuffed butternut squash recipe, you can also serve it (mix it up) with cooked orzo, wild rice. Or, serve it with store-bought ravioli or tortellini coated with a small amount of butter (or olive oil), salt and pepper.
Butternut squash gnocchi is definitely really delicious and worth making!
Carol
I'm drooling over the Blueberry Lemon Loaf and want to try it...However, 2 Tablespoons of Flour just doesn't seem to be enough. Please advise. Thank You
Nancy
The lemon/blueberry bread recipe calls for 1 1/2 c flour PLUS 2 tbsp flour to coat the blueberries.
Julia
Nancy, that is correct! 🙂
Julia
Carol, that recipe uses 1.5 cups of flour. 2 tablespoons of flour are used to toss with blueberries to prevent them from sinking.
Here is the recipe you're referring to:
https://juliasalbum.com/blueberry-bread-with-lemon-glaze/#recipe
LETHA
Do you send out an email? Please add me.
Julia
Letha, yes, I finally have e-mail subscription setup! It's added on every page on my site towards the bottom of each post. You can also find it here:
https://juliasalbum.com/subscribe/
Mary
Love your recipes, Julia! You have made my holidays so much more relaxed and enjoyable, as I can rely on your recipes to please my extended family. Could you recommend some that will freeze particularly well? I would like to stock my elderly mother's freezer. She avoids foods that I tend to freeze, like chili, enchiladas, and marinara-based dishes, as they give her heartburn.
Julia
Mary, thank you for such a kind comment - it made my day! 🙂
Here are some freezer-friendly meals that I recommend:
https://juliasalbum.com/orzo-tomatoes-feta/
https://juliasalbum.com/chicken-with-zucchini-and-corn/
https://juliasalbum.com/sausage-and-veggies-skillet/
https://juliasalbum.com/tomato-spinach-chicken-spaghetti/
https://juliasalbum.com/gnocchi-tomato-sauce/
https://juliasalbum.com/cilantro-lime-black-bean-shrimp-and-rice/
Joe
Love your recipe for Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes. Scrumptious!
Julia
Joe, that recipe is definitely a winner! Glad you like it! 🙂
Nathalie
Hi Julia -- Like everyone else, I love your recipes, but this comment is about your yellow sweater on this About page. I'm in love with it and wonder if it was knitted from a pattern. If it was, do you happen to know where I can find the pattern to knit one for myself ? Thank you so very much.
Julia
Nathalie, thank you for this compliment! ❤️ I actually bought the sweater online - Sundance - here is the link to this sweater but it's already gone: https://www.sundancecatalog.com/product/61710.do
Andrew
Julia,
I ran across your recipes while surfing the internet and they all look delicious! I hope to make some of them. Thank you for putting together this blog.
Julia
Andrew, I hope you try some of my recipes and love them all!
Peter
Hi Julia, I just came across your Bacon Scallops with Lemon Butter recipe, it looks great, I am going to try it tonight. It has prompted me to search your other recipes and they all look scrumptious. Do you have any books out?
Regards,
Peter
Julia
Peter, I am glad you liked some of the recipes you saw on my website! I hope you try some of them. I do not have any cookbooks out, just this website.
Cathrine
Love your recipes
Julia
Thank you, Cathrine! 🙂
Pat Conaway
Love your recipes. They've really helped me. I'm kind of a beginner cook and can use all the help I can get. Deeply appreciate the blog, recipes and information. --Pat
Julia
Pat, I deeply appreciate such a kind and thoughtful comment - it really makes my day and motivates me to do more and better recipes! ❤️
Barbara Gall
All your recipes are great! Do you have a cookbook we can purchase? It is hard for me to write out the recipes & my printer doesn’t always work !! A physical book would be so awesome!!
Julia
Barbara, unfortunately, I don't have a cookbook (yet). 🙂
Sue McIntosh
Dang. That was my question as well
daryl
i just want to thank you for some amazing recipes i am a hunter and love the glazed duck i am looking forward to making more of your thank you very much 🙂 and you def need your own cookbook.
Julia
Daryl, thank you for such a kind comment - I really appreciate it! Did you see this duck recipe as well? ⬇️⬇️
https://juliasalbum.com/duck-breast-with-cranberry-sauce/
Lisa
I really love your white bread for bread machine !! It’s the best. Wish you can have more recipe for bread machine.
Thanks again for the great recipe
Julia
Lisa, thank you so much for such a wonderful comment! 🙂 If you look at the comments section under that bread machine recipe, I provide several options for making other variations of the bread using the same recipe.