Olivia Adriance ♡(@olivia.adriance) 인스타그램 상세 프로필 분석: 팔로워 1,729,561, 참여율 0.23%

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✨✨✨

SHEET PAN CHICKEN AND VEGGIES WITH HERBY GREEN SAUCE✨All you need is 15 minutes to prep this recipe and you have a nourishing, flavorful dinner with a super nutrient dense sauce ready to go! I’m using my @thymeandtablehome Countertop Blender Duo which comes with a 25oz blending cup for smaller portions like this herby green sauce, which I love because I don’t always want to make a large quantity! The blending cup also comes with lid and straw so on top of being the perfect size for sauces and dressings or single portion smoothies you can take on the go! @walmart Ingredients: 1 lb chicken thighs 1 large japanese sweet potato, cut into 1-inch chunks 2 large carrots, cut into 1-inch chunks 3 tbsp avocado oil 2 tsp salt 1/2 tsp pepper 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Herb Sauce: 1 cup fresh herbs, chopped (I used basil and cilantro) 1/4 of an avocado juice and zest of 1 lemon 3 tbsp olive oil 2 tbsp green onion, chopped 1 tbsp white wine vinegar 1 tsp ginger, minced 1/2 tsp salt a few grinds of fresh pepper Instructions: Preheat your oven to 400ºF. Line a sheet pan with parchment paper. In a large bowl, toss the sweet potatoes and carrots with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Add the potatoes and carrots to the prepared sheet pan and bake in the oven for 10 minutes. While the veggies bake, to the same bowl that you tossed your veggies, add the chicken, another tablespoon of oil, 1 teaspoon of salt, and 1/4 teaspoon of pepper, smoked paprika, garlic powder, and onion powder. Toss to coat the chicken. Remove the sheet pan from the oven. Push the carrots and potatoes aside to create space for the chicken thighs, and bake for another 25 minutes. While the chicken cooks, make your sauce by adding all of the sauce ingredients to your @thymeandtablehome blender and blend on medium until smooth, scraping the sides as needed. Remove the chicken and veggies from the oven, drizzle with the herby green sauce, and enjoy!

GLAZED BLUEBERRY LEMON CAKE (GF, DF, RSF)✨ The perfect addition to your Mother’s Day brunch spread! Your guests will never believe this fluffy cake is gluten and dairy-free. I brought this to a gathering last month and…let’s just say I left feeling very confident because the many cake compliments may have gone to my head. This one is a crowd-pleaser and a show-stopper! Cake: 1 ½ cups gluten-free all-purpose flour (I used kingarthur Measure for Measure) ½ cup almond flour 2 tsp baking powder ½ tsp baking soda ½ tsp salt 3 eggs, room temperature ⅔ cup pure maple syrup ⅓ cup coconut oil, melted ½ cup unsweetened almond milk, room temperature ¼ cup fresh lemon juice (about 2 lemons) 1 tbsp lemon zest (about 2 large lemons) 1 tsp vanilla extract ½ tsp almond extract 1 cup blueberries (fresh or frozen) Blueberry Lemon Glaze: ½ cup coconut cream (from a can of chilled full-fat coconut milk) 2 tbsp pure maple syrup 1 tbsp fresh lemon juice ½ tsp vanilla extract ⅛ tsp kosher salt 1-2 tbsp blueberry syrup or jam, depending on desired color 1 ½ tsp arrowroot powder dissolved in 1 tbsp water Make the cake: Preheat the oven to 350°F. Grease and line an 8x8-inch cake pan with parchment paper. In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt. In a separate large bowl, whisk the eggs, maple syrup, melted coconut oil, almond milk, lemon juice, lemon zest, vanilla extract, and almond extract. Gradually add the dry ingredients to the wet ingredients, stirring until just combined and being careful not to over mix. Stir in the blueberries. Pour the batter into the prepared loaf pan and smooth the top. Bake for 40 min, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 5–10 min while you prepare the glaze. *glaze recipe in comments*

DAIRY-FREE CAKE BATTER PROTEIN CREAMI✨ I’ve heard your requests for a coconut-free high protein @ninjakitchen Creami recipe and I’ve finally mastered the art of a creamy almond milk base! The trick is to use a thicker almond milk, like @threetrees, and add some cashew butter 🔑 This cake batter creamy recipe is INSANE and tastes just like cake batter ice cream. I know you’re going to love it! Ingredients: 1 1/2 cups almond milk (I used @threetrees, which is thicker) 1/3 cup dairy-free vanilla protein powder (use @ritual for best flavor and texture!) 1 1/2 tablespoons creamy cashew butter 8 gf vanilla wafers (I used @partakefoods) 2 teaspoons vanilla extract 1/2 teaspoon almond extract 1/4 teaspoon salt Instructions: Make the Ice Cream base: Add all of the ingredients except for the mix-ins to a blender and blend until no lumps remain. Pour the mixture into the Ninja Creami container. Store in the freezer overnight. Make the Ice Cream: Remove the frozen Creami container from the freezer and place it in the Creami machine and hit the “Lite Ice Cream” setting. Remove the Creami container from the machine and add 1 tablespoon of nut milk. Place back in the machine with the lid on and select “Respin”. Perform this respin process 2x until the mixture is creamy and smooth. Add the sprinkles and crushed up vanilla wafers to the mixture. Place the Creami back in the dock and select “Mix-ins”. Once it has spun a final time, remove and serve with more sprinkles and vanilla wafers. Enjoy!

SWEET POTATO CURRY✨ creamy, nourishing, and comes together in one pot—this curry is a weeknight meal I turn to again and again when I want to feel my best. It’s packed with protein, veggies, anti-inflammatory ingredients, and FLAVOR! I hope you love it! Ingredients: 1 ½ lb boneless, skinless chicken breasts, cut into bite-size pieces 2 tablespoons avocado oil 1 medium yellow onion, diced 2 sweet potatoes, peeled and cut into 1-inch cubes 3 cloves garlic, minced 1 ½ tablespoons freshly grated ginger 1 tablespoon curry powder 1 teaspoon ground turmeric 1 teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon smoked paprika 1 teaspoon kosher salt, plus more to taste ½ teaspoon black pepper 2 cups chicken broth or bone broth 1 (13.5-ounce) can full-fat coconut milk 2 teaspoons arrowroot starch 2 cups baby spinach or chopped kale juice of 1 lime For serving: cilantro or parsley, extra lime wedges Instructions: Heat avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion and cook 4–5 minutes until softened and lightly golden. Add garlic and ginger and cook 30–60 seconds until fragrant. Stir in curry powder, turmeric, cumin, coriander, smoked paprika, salt, and pepper. Cook briefly to bloom the spices. Add chicken pieces and stir to coat in the spices. Cook 3–4 minutes, just until the chicken is opaque on the outside. Add sweet potatoes, broth and coconut milk. Stir to combine. Bring to a gentle boil, then reduce to a low simmer. Cover and cook 25–30 minutes, until sweet potatoes are tender and chicken is cooked through. In a small bowl, whisk arrowroot starch with 2 tablespoons water. Stir into the curry. Simmer uncovered 5–8 minutes, stirring occasionally, until the curry thickens slightly. If using kale, add in this step. Turn off the heat and stir in spinach and lime juice. Taste and adjust seasoning as needed.

20 MINUTE PEANUT CHICKEN LETTUCE CUPS✨This is my definition of a weeknight win. It’s quick, minimal effort, and made with ingredients I almost always have on hand—but still feels fresh and flavorful. We’re talking saucy peanut chicken, crisp lettuce cups, and all the crunchy toppings. It’s light but satisfying, and comes together in about 20 minutes start to finish. Perfect for those nights when you want something nourishing and homemade but you don’t want to spend an hour in the kitchen. Ingredients: 1 lb ground chicken 1 tablespoon avocado oil 2 cloves garlic, minced 1 tablespoon freshly grated ginger ¾ teaspoon kosher salt to taste ¼ teaspoon black pepper to taste Peanut Sauce: ⅓ cup natural creamy peanut butter 2 tablespoons coconut aminos 1 tablespoon lime juice 1 tablespoon maple syrup 1 teaspoon sesame oil 3–5 tablespoons warm water, to thin 1 teaspoon sriracha, optional For serving: bibb lettuce, shredded carrots, chopped peanuts, sliced scallions, sriracha Instructions: Heat avocado oil in a large skillet over medium heat. Add ground chicken and cook, breaking it up, 5–6 minutes until mostly cooked through. Add garlic, ginger, salt and pepper. Cook another 2–3 minutes until fragrant and fully cooked. If there’s excess liquid, let it cook off so the mixture isn’t watery. In a bowl, whisk peanut butter, coconut aminos, lime juice, maple syrup, sesame oil and chili paste if using. Add warm water a tablespoon at a time until smooth and spoonable. Add about two-thirds of the peanut sauce to the chicken and toss to coat. Let it cook 1–2 minutes so it clings. Spoon chicken into bibb lettuce leaves. Top with cucumber, carrots, peanuts and scallions. Drizzle with remaining sauce and serve with toppings of choice. Enjoy!

Guess my race pace before you see the end of the video!👀 We had so much fun running the #statesmancap10k. This might be the first of many!! I think I caught the running bug again. Which race should I do next??

I’m a picky founder and I try a lot of beauty products and these are my faves! Comment LINK for my full list✨

WILD BLUEBERRY SYRUP LATTE (no refined sugar)✨ made right in the comfort of your own kitchen and even better than the one at your local coffee shop, or at least that’s what my assistant says 👀 This refined sugar free blueberry latte syrup makes me WISH I was a coffee drinker again! I was skeptical about blueberry flavor in a latte but the subtle sweetness + bright fruitiness compliments the slightly bitter coffee so well. Highly recommend! Ingredients: 2 cups frozen wild blueberries 1/2 cup water 2 tbsp lemon juice 3 tbsp honey 1/4 tsp salt 1 tsp vanilla For the latte: 2 tablespoons blueberry syrup, double shot of espresso, milk of choice Bring all ingredients except for the vanilla to a boil and cook at a rolling boil for 10 minutes. Stir in the vanilla in the final minute. Remove from the heat and allow to cool. Strain through a fine mesh sieve. Store airtight in the refrigerator. Enjoy in lattes (on on pancakes—yum!)

LEMON DILLY CHICKEN SOUP✨ If Spring was a soup, this would be it. Bright, fresh, herbaceous, zingy, and so flavorful. This will be a go-to when I want something nourishing but easy. It comes together with simple ingredients, uses rotisserie chicken to save time, and is packed with protein, gut-supportive broth, and anti-inflammatory ingredients like ginger, turmeric, and lemon. Ingredients: 1 tablespoon avocado oil 1 medium yellow onion, thinly sliced 3 cloves garlic, minced or grated 1 tablespoon fresh grated ginger ½ teaspoon ground turmeric ¾ teaspoon kosher salt, plus more to taste ½ teaspoon black pepper 7 cups chicken bone broth 3/4 cup white rice (I used basmati), rinsed 4 cups cooked shredded chicken (I used rotisserie) Zest and juice of 1 lemon ¼ cup fresh dill, chopped Optional for serving: extra dill, lemon wedges, drizzle of olive oil, red pepper flakes or black pepper Instructions: Heat avocado oil in a large pot over medium heat. Add sliced onion and cook 5–6 minutes until softened and lightly golden. Add garlic and ginger and cook 30 seconds until fragrant. Stir in turmeric, salt, and pepper. Add bone broth and rice. Bring to a boil. Reduce to a simmer, cover, and cook 15–18 minutes until the rice is tender. Stir in shredded chicken and simmer 3–5 minutes to warm through. Turn off the heat and stir in lemon zest, lemon juice and dill. Taste and adjust salt as needed.

HIGH PROTEIN CHOCOLATE PUDDING (dairy-free, refined sugar-free)✨ sneaking in 10g of bonus protein has never been so easy or tasted so good! This recipe comes together in minutes and will be your new sweet treat obsession! I’m using my @thymeandtablehome Countertop Blender Duo which comes with a 25oz blending cup for smaller portions like this pudding, which I love because I don’t always want to make a large quantity. The blending cup also comes with lid and straw so on top of being the perfect size for sauces and dressings, it’s also great for single portion smoothies you can take on the go! @walmart Ingredients: (makes 4 servings) 1 cup dairy-free chocolate chips 12 ounces silken tofu, drained 1/4 cup maple syrup 1 scoop chocolate protein powder 1 teaspoon vanilla pinch of salt Topping: coconut cream, raspberries, flaky salt Instructions: Melt the chocolate chips in the microwave in 45 second increments, stirring between, until fully melted. Add all ingredients to your @thymeandtablehome blender and blend on medium, scraping down the sides as needed, until smooth. Scoop the pudding into your serving dish and top with coconut cream, raspberries, and a pinch of flaky salt. Enjoy!

CARROT CAKE LOAF WITH CREAM CHEESE DRIZZLE (gf, df, rsf)✨ “moist” and “gluten-free” aren’t always word that you expect to hear in the same sentence but I hope my baking recipes have changed your mind about that. This carrot cake is moist and tender, perfectly spiced, subtly sweet, and will make a great, wholesome addition to your Easter spread! Ingredients: 1 1/2 cups almond flour 1/2 cup oat flour 1 teaspoon baking soda 2 teaspoons pumpkin pie spice 1/2 teaspoon kosher salt 2 large eggs 1/2 cup maple syrup 1/3 cup avocado oil 1 teaspoon vanilla extract 1 1/2 cups finely grated carrots 1/3 cup chopped walnuts or pecans (optional) Dairy-Free Cream Cheese Drizzle: 4 oz dairy-free cream cheese, softened 2–3 tablespoons maple syrup, to taste 1 teaspoon vanilla extract 1–3 tablespoons almond milk Pinch of salt Instructions: Preheat the oven to 350°F. Line an 8x4 loaf pan with parchment or brush lightly with avocado oil. In a bowl, whisk almond flour, oat flour, baking soda, pumpkin pie spice and salt. In another bowl, whisk eggs, maple syrup, oil and vanilla until smooth. Stir wet ingredients into dry until combined. Fold in grated carrots and nuts if using. Transfer to the pan and smooth the top, if needed. Bake 45–50 minutes, until the cake has just pulled away from the sides of the pan and a toothpick comes out with moist crumbs. Cool completely. Whisk cream cheese, maple syrup, vanilla and salt until smooth. Add almond milk until pourable. Drizzle over cooled loaf and slice. Enjoy!