Olivia Adriance ♡(@olivia.adriance) 인스타그램 상세 프로필 분석: 팔로워 1,720,002, 참여율 0.3%

RADIANT SKIN RESET IS HERE — 30 anti-inflammatory, blood sugar balancing, gluten-free, dairy-free, refined sugar-free, egg-free recipes for CLEAR, RADIANT SKIN✨ Comment LINK and I’ll send you a DM to shop my digital cookbook! ✨WHAT’S INSIDE my (100 page) ebook: + educational info about skin and nutrition + 30 incredible *new* recipes (bfast, lunch, dinner, sweets, and extras) packed with skin-supportive superfoods and free from acne triggers + tips and expert insights from an acne nutritionist @camillemarie_nutrition + pantry staples for radiant skin + non-diet tips for skin health + the most beautiful food photography, possibly ever ;) ✨MY JOURNEY into health and wellness started because of a quest to heal my acne-prone skin. For 15 years I tried all the ointments and creams, oral antibiotics, and birth control—all of which had their own set of side effects without ever addressing the underlying cause. ✨In my early 20s my acne was the worst it had ever been and I decided to try a holistic approach to clearing my skin after watching my favorite YouTuber, @sarahs_day, share her holistic approach to healing her hormonal acne. Over the next 3 years I learned about the connection between nutrition and skin health. I started eating a whole foods-focused anti-inflammatory, gluten, dairy, and refined sugar-free diet. I learned about macros, blood sugar, and hormones and started eating more protein and stopped skipping breakfast. I finally went off of all medications at 25 and haven’t looked back! ✨This way of eating completely transformed my skin and I wrote RADIANT SKIN RESET to help you have your best skin yet! Better skin starts in the kitchen 🤍 #RadiantSkinReset

No two days are the same and I love it✨ And yes, we do have a nanny, which is why I am able to go to a workout class, take team calls at scheduled times, and do a podcast interview. I don’t want any working moms looking at this thinking “she does that all during baby’s nap time?!” which I used to think before I had a baby 😅

20 MIN GREEK LEMON CHICKEN SOUP (GF, DF)✨ Bright, cozy, and comforting—this lemony chicken soup is everything I want when I’m feeling run-down or just need something warm and protein-packed. It’s made with rotisserie chicken, gluten-free stelline pasta (or you can use orzo), and finished with an egg-lemon mixture that gives it a silky, nourishing texture without any dairy. A cozy weeknight dinner or postpartum fridge staple that also happens to make incredible leftovers! Ingredients: 4 tbsp olive oil 1 medium yellow onion, finely chopped 2 large carrots, peeled and diced 2 celery stalks, diced 3 cloves garlic, minced 2 tsp freshly grated ginger 1 tsp kosher salt (adjust to taste) ½ tsp black pepper 1 tsp Italian seasoning 8 cups chicken bone broth 1 cup uncooked stelline pasta (or orzo) 4 cups shredded rotisserie chicken 2 large eggs Juice of 2 lemons (about 4 tbsp) Instructions In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes until softened and fragrant. Stir in garlic and ginger, then season with salt, pepper, and Italian seasoning. Cook 1 more minute. Pour in the chicken bone broth and bring to a gentle simmer. Add the pasta and shredded rotisserie chicken. Simmer for 8–10 minutes, or until pasta is tender. In a small bowl, whisk together the eggs and lemon juice. Temper the eggs by slowly ladling in about ½ cup of hot broth while whisking constantly. Pour the tempered egg mixture back into the pot, stirring constantly to avoid curdling. Do not bring to a boil after this step. Stir until silky and well combined. Garnish with parsley, or additional lemon zest before serving. Enjoy!

Grateful every day that I followed this dream 🤍 Grateful every day to YOU for being here 🤍

A cozy, casual recipe for a cozy, casual weekend 🦃🍁🍽 I hope you all had a wonderful Thanksgiving! I am so grateful for you 🤍🤍🤍 Okay let’s make a Thanksgiving leftovers meal of Turkey (or Chicken) and Mashed Potato Dumplings! Ingredients: 1 onion, small diced 2 tbsp avocado oil 2 stalks celery, sliced about 1/4 inch thick 2-3 cups leftover turkey, shredded 12 oz bag frozen mixed veggies 32 oz chicken stock 3 tbsp arrowroot starch 3 tbsp water For the dumplings: 1 cup plant-based milk of choice 1 tbsp fresh lemon juice 2 cups mashed potatoes 2 cups gluten-free flour blend 1/4 cup arrowroot starch 3 tsp baking powder 1 tsp kosher salt few grinds black pepper 1/4 tsp onion powder 1/4 tsp garlic powder Directions: Whisk the milk and lemon juice in a small jar and set aside for 10-15 minutes Heat avocado oil in dutch oven or deep oven-proof skillet over medium Add the onions and celery and cook, stirring occasionally, until translucent, about 10 minutes While the onions and celery cook, make your dumpling dough by first mixing the dry ingredients together in a medium-sized mixing bowl Stir in the milk and lemon juice mixture and mashed potatoes and mix until just combined and a loose dough forms Once the onions and celery are translucent, add the turkey stock and bring to a gentle boil Mix 3 tbsp of arrowroot starch with about 1/4 of liquid from the dutch oven and then stir the starch mixture into the boiling stock Cook for 1-2 minutes then add the turkey and veggies Return to a boil and drop large scoops of dough on top of the boiling mixture Season with salt and pepper. Reduce to a simmer and cook, uncovered, for 23-25 minutes Turn the oven to broil and broil until biscuits are golden, 2-3 minutes Remove from oven, serve, and ENJOY!

I’m committing to rituals that FILL MY CUP as a busy working mom — like like getting a workout in — so I can show up as a better mom, wife, friend, daughter, and boss✨ I have not made working out a priority since my daughter was born and it’s something that I want to reincorporate into my routine because it’s so good for me both physically and mentally! My go-to workout program, which I’ve been using for 9 months now, is @evlofitness because it can be done at home, its taught by a doctor of physical therapy so the exercises are very safe for joints, and its a science-based fitness method that delivers results! #ad You can use code OLIVIA (must be applied through the EVLO website, not the app) for a free 2 week trial + your first month free, so 6 weeks total! When I do little things, like a workout, that fill my cup, I know I’mm a better mom, wife, family member, and boss! I would love to hear what your favorite cup-filling activities are.

CANDIED BACON WALNUT SHAVED SPROUT SALAD WITH ROASTED SHALLOT VINAIGRETTE✨ Introducing my new favorite holiday salad!! The perfect combination of crisp, crunchy, bright, fresh, sweet, and savory—all of the best words 🤤 For the candied bacon walnuts: 6 slices of bacon, cut into 1/2” pieces 1 heaping cup raw walnuts halves 1 tbsp avocado oil 1 tbsp coconut sugar 1 tbsp maple syrup 1 tbsp fresh rosemary, chopped 1/2 tsp salt 1/2 tsp paprika 1/8 tsp cayenne (optional) For the salad: 1 large delicata squash, halved, seeded, and cut into 1/2” moons 2 tbsp avocado oil 1 tsp paprika 1 tsp salt 1/4 tsp pepper 1 lb brussels sprouts, shaved 4 cups curly kale, chopped 1/2 cup pomegranate arils 2 bartlett pears, thinly sliced For the dressing: 4 small shallots 2 cloves garlic 3/4 cup olive oil 1/3 cup balsamic 3 tsp honey 1/4 tsp salt 1/4 tsp pepper Make the nuts: Preheat the oven to 400. Line sheet pan with parchment paper. Toss your walnuts with the oil, coconut sugar, maple syrup, rosemary, salt, and spices. Spread evenly on the prepared sheet pan. Scatter the bacon pieces around the sheet pan. Arrange the nuts and bacon so they are in an even layer, being careful not to overcrowd. Roast for 10 minutes then toss. Roast for another 5-7 minutes until the bacon is crisped to your liking. Remove from the oven and allow to cool fully. Once cooled, roughly chop and set aside. Roast the veggies: Preheat your oven to 425. Line sheet pan with parchment paper. Toss your squash’s with olive oil, paprika, and salt and pepper and add to the prepared sheet pan. Add the shallots and garlic to the sheet pan and toss with oil. Roast in the oven for 25-30 minutes, flipping halfway through. Make the dressing: Once the veggies have roasted, remove them from the oven and add the shallots and garlic to a food processor. Add the remaining dressing ingredients and process until smooth. Assemble: Add the brussels sprouts, kale, roasted squash, candied walnuts and bacon, pomegranate, and dressing to a large bowl. Toss to combine.

GF, DF, RSF NO BAKE COOKIES✨ these are in my top 2 favorite cookies of all time! They are the perfect balance of chewy, chocolatey, sweet and salty and they are gluten-free, dairy-free, and refined sugar free 🙌🏻 I have made 6 batches of them in the last two weeks...someone please stop me. Or join me! I know you’re going to love these and I can’t wait to see you make them for the holidays!! They are the perfect Christmas cookie when you are low on oven space. Recipe below and on my blog www.oliviaadriance.com 🤍 Ingredients: ½ cup coconut oil 1 1/2 cups coconut sugar ½ cup almond milk ¼ cup raw cacao powder ¼ teaspoon salt 3 cups rolled oats ¾ cup creamy peanut butter 2 teaspoons vanilla extract 1 cup dairy-free chocolate chips (divided) 1 teaspoon coconut oil flaky sea salt for topping Instructions: Add the 1/2 cup coconut oil, coconut sugar, raw cacao powder, milk, and salt to a medium saucepan and bring to a boil. Boil for 1 minute. Remove from the heat and add the peanut butter, oats, and vanilla, stirring to incorporate. While the mixture is still warm, sir in 1/2 cup of chocolate chips. Drop large spoonfuls of the cookie mixture onto a parchment-lined cookie sheet and flatten to your desired thickness. Refrigerate for at least an hour. Melt the remaining 1/2 cup of chocolate chips with 1 teaspoon of coconut oil. Drizzle over the top of the cookies and sprinkle with flaky salt. Enjoy! Store in the refrigerator. (Makes about 20 cookies)

I’m committing to rituals that FILL MY CUP — like working outside of the home occasionally — so I can show up as a better mom, wife, friend, daughter, and boss✨ When I was pregnant people told me I would want to quit my job to be a full time stay at home mom, and while I think that is an AMAZING thing for some women, I felt an expectation to want that and to want to quit, but that was not my reality. I love my job and get a ton of fulfillment out of it. I am so grateful to work from home most days and get to be with my daughter but I also enjoy the rare days I get to be in person with my team. My cup feels full after a day of meaningful, in person work! I want this series to be a reminder that as much as I want to show up for others, I also need to be mindful of filling my own cup too! What are little ways that you like to pour into yourself physically, mentally, or spiritually?✨

ONE-POT CREAMY ITALIAN SAUSAGE GNOCCHI (gf, df)✨ A cozy weeknight dinner that will be on the table in 30 minutes! It’s so rich and creamy that you’ll never know it’s gluten-free. Ingredients: 1 tablespoon olive oil 1 pound Italian chicken or pork sausage (casings removed, or use ground) 1 medium yellow onion, diced 3 cloves garlic, minced 1 tablespoon tomato paste 1 teaspoon Italian seasoning ½ teaspoon red pepper flakes (optional) 1 cup full-fat coconut milk (or cashew cream) 1 cup chicken broth 1 (14 oz) can fire-roasted diced tomatoes 1 lb gluten-free gnocchi 2 cups baby spinach or kale ½ teaspoon kosher salt, more to taste ¼ teaspoon black pepper 1 tablespoon chopped fresh basil or parsley (optional garnish) Instructions: Heat olive oil in a large skillet or braiser over medium heat. Add the sausage and cook, breaking it into chunks, until browned (about 7-8 minutes). Stir in the onion and garlic and cook for 3-4 minutes, until softened. Add tomato paste, Italian seasoning, and red pepper flakes. Cook 1-2 minutes to deepen the flavor. Pour in coconut milk, chicken broth, and fire-roasted tomatoes. Stir to combine and bring to a gentle simmer. Add gnocchi and cook uncovered for 3-4 minutes, until just tender. Stir in spinach or kale and cook 2-3 minutes until wilted. Season to taste with salt and pepper. Serve warm, topped with fresh herbs if desired.

DAIRY-FREE MASHED POTATOES✨ because every holiday spread needs a warm bowl of fluffy mashed potatoes! Always in my top two Thanksgiving sides, mashed potatoes are an essential for soaking up all the saucy, gravy goodness. I can’t wait to see these hit your holiday spread! Ingredients: 4 pounds yukon gold or russet potatoes 1 teaspoon of kosher sea salt + more to taste 4 ounces dairy-free sour cream (I used @foragerfoods) + more to preference 1/2 cup plain, unsweetened almond milk + more to preference 1/4 cup dairy-free butter (I used @miyokos creamery) Instructions: Peel the potatoes and cut them into evenly-sized, 2-inch cubes. Add your cubed potatoes to a large pot and cover with about 1 inch of cold or lukewarm water. Add 1 teaspoon of salt. Bring the water to a boil then reduce the reduce the heat to a gentle boil and cook, uncovered, until the potatoes are fork-tender, about 14-16 minutes. Drain the water from the potatoes, and add them to the pot or bowl that you want to mash them in (could be the same pot you boiled them in) and begin to mash (if using a hand mixer, do this on a low setting). Add the sour cream, milk, and butter and continue mashing until no large lumps remain, adding more milk or sour cream to your preference. Taste and season with salt to your preference. Transfer the mashed potatoes to a serving bowl and garnish with chives. Serve and enjoy! Follow for more simple, healthy recipes! . . #mashedpotatorecipe #thanksgivingrecipes #sidedish #thanksgivingsides #healthysidedish #dairyfreerecipe

PUMPKIN PIE BARS (gf, df, rsf)✨ the perfect, easier-than-pie, pumpkin dessert to add to your Thanksgiving spread! These bars come together quickly and, in my opinion, are the best shortcut to pumpkin pie without slaving over making pastry from scratch — which has a time, don’t get me wrong, but that time and place is not with a newborn baby in tow 😂 Crust: 1 package simple mills cinnamon crackers 1/4 cup almond flour 2 tablespoons coconut flour 1/3 cup coconut oil, melted 1/4 cup maple syrup Pie Filling: 1 (15 oz) can pumpkin purée 3/4 cup full-fat coconut milk 1/4 cup maple syrup 1/4 cup coconut sugar 3 large eggs 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 teaspoon vanilla extract ¼ teaspoon salt Instructions: Preheat the oven to 375. Line at 8x8 baking pan with parchment paper. Prepare the crust by adding all of the crust ingredients to a food processor. Process until the mixture comes together to form a thick dough. Press the dough into the prepared pan in an even layer. Bake for ten minutes. Remove from the oven. While the crust is baking, in a large bowl, whisk together the pumpkin purée, coconut milk, maple syrup, coconut sugar, eggs, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt until smooth. Pour the prepared pumpkin filling into the par-baked pie crust. Bake at 375°F for 45-50 minutes, or until the center is set (it should jiggle slightly but not be liquid). Let the pie cool completely (about 2 hours) before serving to allow the filling to set. Serve chilled or at room temperature, optionally topped with df whipped cream.