Olivia Adriance ♡(@olivia.adriance) 인스타그램 상세 프로필 분석: 팔로워 1,731,480, 참여율 0.2%

The secret’s OUT 🤭✨ It feels so good to share what I’ve been working on for the majority of the last year — building @annadeabeauty! Many of you know that my skin concerns and wanting to feel, look, and show up as my best self are what inform the way I create and share recipes. Those same desires guide the products I’m creating for women like you — intentional consumers with full, busy lives and high standards who want more from their beauty products. As we send our first three formulas into final production, I can confidently say that they are the best three beauty products in my makeup bag right now (!!!) and I can’t wait to share them with the rest of the world, soon. Follow @annadeabeauty for the BTS of building a beauty brand as we prepare for our product launch in Summer 2026✨✨✨

Recipe below but don’t you dare open the rest of the caption before guessing what I’m making!! This recipe is a combination of my mom and MIL’s recipes—it’s so fun to get to incorporate both of them into this dish! The glaze is what really takes it over the edge into perfection territory. This is a tried and true easy weeknight recipe that is also great leftover. I love that it has some sneaky veggies too! GLUTEN-FREE DAIRY-FREE MEATLOAF✨ Ingredients: 2 pounds ground beef (I used 80/20) 2 eggs 1 cup gluten-free quick oats 1 cup sweet onion, chopped very small 2 ribs celery, chopped small 1 red bell pepper, chopped small 2 teaspoons kosher sea salt 1 teaspoon fresh cracked pepper 1/2 (15 oz) can tomato sauce (you will use the rest in the glaze) For the Glaze: ½ the can of tomato sauce 2 tablespoons coconut aminos 1 teaspoon coconut sugar 2 tablespoons balsamic vinegar 2 teaspoons yellow mustard ½ teaspoon kosher sea salt Directions: Preheat the oven to 350. Add the ground beef, eggs, oats, onion, celery, bell pepper, salt, pepper, and 1/2 can of tomato sauce to a large mixing bowl. Combine the meatloaf mixture with your hands until evenly distributed. Press the mixture into an 8x8 baking dish. Bake, uncovered, for an hour and fifteen minutes. While the meatloaf bakes, combine your glaze ingredients in a small bowl (or just use the can like I do). Fifteen minutes before removing the meatloaf from the oven, top it with the glaze (you won’t use all of it here but fear not, you can use the rest for topping later!) and place back in the oven to continue baking. Remove from the oven, allow to cool slightly, cut into squares and top with more glaze. Enjoy!

I often get asked how I manage to “do it all,” from developing new recipes and creating content every week to founding my beauty brand @annadeabeauty, all while raising an almost-one-year-old. Here is a realistic day in my life where I most certainly did NOT get “it all” done (ha! never! though I’m flattered you think so) but was able to strike a balance between the priorities that I feel so grateful to give my energy to! Building a life I love isn’t able always striking that balance perfectly. It’s messy and chaotic and challenging and every day is different and I wouldn’t want it any other way✨

A real dinner hour at our house featuring CRISPY CARAMELIZED SWEET POTATOES✨These are my hyper-fixation side dish of choice these days. Plus my 11 month old loves them! Perfectly crispy and caramelized roasted sweet potatoes every time. Ingredients: 2 large japanese sweet potatoes enough avocado oil to generously coat the potatoes about 1 1/2 teaspoons salt + more for finishing 1/2 teaspoon black pepper Instructions: Preheat the oven to 425. Line a baking sheet with parchment paper and set aside. Thoroughly clean your sweet potatoes. Cut them into large, 1-inch wedges. Toss the sweet potato wedges in avocado oil, salt, and pepper. You want to use enough oil to generously coat the potatoes. I usually like to see a couple teaspoons of oil at the bottom of the bowl after you’ve tossed them. Spread the wedges out onto the parchment paper in a single row and arrange them so they aren’t touching. Bake in your preheated oven for 45 minutes. (Do not flip halfway through because you want one side to get nice and caramelized). Remove from the oven and allow to cool slightly. Sprinkle with more sea salt as needed. Enjoy!

GLUTEN-FREE DAIRY-FREE DOT CAKES✨Make your own copycat @thedotcakes at home! Today we’re making gluten-free, dairy-free dot cakes inspired by the cute viral sprinkle-crusted cakes. I found the dye-free sprinkles, coconut oil-based df vanilla frosting, and cute little cakes cups on Amazon—comment LINK and I’ll send you everything I used! Ingredients: 1 ½ cups gluten-free all-purpose or 1:1 flour ½ cup almond flour 2 tsp baking powder ½ tsp baking soda ½ tsp salt 3 eggs, room temperature 3/4 cup pure maple syrup 1/3 cup coconut oil, melted 1/2 cup unsweetened almond milk, room temperature 2 tsp vanilla extract dairy-free vanilla frosting (I used @missjonesbakes) dye-free sprinkles Instructions: Preheat the oven to 350°F. Grease and line an 8x8-inch cake pan with parchment paper. In a small bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt. In a separate medium bowl, whisk the eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, stirring until just combined and being careful not to over mix. Pour the batter into the prepared pan and smooth the top. Bake for 37 min, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 5–10 min.

MDW featuring my go-to, easy summer dessert, berry crisp (recipe on the last slide)🇺🇸❤️🤍💙

I have a huge soft spot in my heart for postpartum mamas because it was such a hard time for me. I experienced the lowest lows in my life, which I felt so guilty about because I was also experiencing the biggest blessing of my life for the first time — motherhood!! Making a meal for a postpartum mom goes far beyond physical nourishment. It’s also a way of caring for her emotionally and psychologically during a deeply transformative season. I would love to make another meal for a postpartum mama in Austin soon so if that’s you, comment below 🤍 (I wish I could make one for everyone trust me 😭) Menu: Protein Chocolate Chip Muffins (recipe in my recent reels) Lactation Bites (on my blog) Fresh berries Creamy Overnight Choats (do you want this recipe?) Creamy Lemon Chicken Orzo (do you want this recipe?) Plus some fun goodies✨✨✨ - signed copy of my friend @rachaelsgoodeats cookbook - eye patches from @clearstem and @wander_beauty because mamas deserve some self care - some makeup goodies from @tower28beauty - handwritten note + flowers are always a good touch!

But why does it look so radioactive at the end?😆 Let’s make some GLOWING GREEN JUICE in the blender for when we want our skin to be *extra* radiant✨✨✨ This was my attempt at recreating the @veracruztacos green juice that my daughter Suede loves! Ingredients: 2 green apples, roughly chopped 5 ribs of celery, chopped 1 large cucumber, peeled and roughly chopped 1 orange, peeled and chopped juice of 1 lemon 2 large handfuls of spinach 1 inch knob of fresh ginger* 1-2 cups of pineapple chunks (depending on how sweet you want it) 2-3 cups of water or coconut water *I didn’t have this when I filmed but it is an elite addition! Instructions: Add all of your ingredients to a high speed blender (like a Vitamix), working in batches if needed. Blend until smooth. Strain through a fine mesh sieve or a nut milk bag. Store in an airtight container in the fridge for 3-4 days. Enjoy! #blenderjuice

Spend a Saturday morning with me as a postpartum mom, 11 months in and slowly finding my glow again ✨ I still feel like I have a ways to go before I fully feel like ME (not the old me, but this new version I’m still getting to know). Simple things like getting into running and pushing myself to run further and faster, taking care of myself by doing my skincare routine, and meeting up with friends to take our babies to the park is helping me connect to myself! 🤍 Mamas, what are you doing to fill your cup?

GF DF PROTEIN CHOC CHIP MUFFINS✨ fluffy, snacky muffins for a better-for-you sweet treat when a savory snack simply isn’t cutting it. I made these muffins for a new mama recently who has a 3 week old baby at home (hi @hannahmemee!). These are the perfect grab-and-go snack when you need quick nourishment! They’re made with simple, wholesome ingredients and I’ve added protein for blood sugar balance and satiety! Ingredients: 1/4 cup creamy almond butter 1/4 cup maple syrup 1/4 cup coconut sugar 2 eggs, at room temperature preferably 1/3 cup nut milk, at room temperature 1/2 cup dairy-free yogurt (I used Cocojune) 1 tsp vanilla 1/3 cup gluten-free flour blend 1/3 cup vanilla plant-based protein powder (I used @ritual) 1/3 cup almond flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup dairy-free chocolate chips + more for topping Instructions: Preheat the oven to 350. Grease a muffin tin and set aside. To a large mixing bowl, add the almond butter, eggs, maple syrup, coconut sugar, nut milk, yogurt, and vanilla and whisk until well combined. To the same mixing bowl, stir in the gluten-free flour, protein powder, baking powder, baking soda, and salt until just combined. Fold the chocolate chips into the batter. Tops the muffins with more chocolate chips. Add about 1/3 cup of batter into your prepared muffin tin (this recipe makes 9 muffins) and bake for 23-25 minutes until the outside gets a bit golden and the tops are bouncy to the touch. After baking, allow the muffins to cool for 5-10 minutes in the tin and then transfer to a wire rack. Enjoy!!

GF DF FUDGY SWEET POTATO BROWNIES✨ you must make this sneaky health chocolate treat ASAP. Just take a quick look at this ingredient list and tell me these aren’t the healthiest brownies you’ve seen. I am fully obsessed with the sweet potato brownie trend and how ooey gooey and delightful these brownies are! Ingredients: 1 cup mashed cooked sweet potato (very smooth) ½ cup natural almond butter heaping ⅓ cup maple syrup 1 large egg ⅓ cup raw cacao powder ½ teaspoon kosher salt 1 teaspoon vanilla extract ¼ cup dairy-free chocolate chips Instructions: Heat oven to 350°F. Line an 8x8 pan with parchment. In a bowl, whisk the egg and maple syrup until smooth. Add almond butter, sweet potato and vanilla. Stir until fully combined. Add cacao powder and salt. Fold until no dry spots remain. Do not overmix. Top with chocolate chips if using. Spread batter evenly in the pan. Bake 22–24 minutes, until the center is just set and a toothpick comes out clean. Let cool at least 20 minutes before slicing. They firm up as they cool.

I had the honor and joy of getting to cook with Sabrina from her new book, Healthy with a Side of Happy—100 plant-based recipes to feed your family. Her recipes are gluten-free, dairy-free, and refined sugar-free (speaking my language!) and will have you adding so many more veggies to your plate (something we could allll be better about) 🥗🥒🍅🥕 We made her Zucchini Banana Snacking Bread, which was amazing!!! Comment RECIPE and I will send you a link to her book📘