Olivia Adriance ♡(@olivia.adriance) 인스타그램 상세 프로필 분석: 팔로워 1,722,627, 참여율 0.31%

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

HEALING ANTI-INFLAMMATORY CHICKEN SOUP FROM HOMEMADE STOCK✨ easily the best chicken soup I have ever had. I am now a convert to making chicken soup from homemade chicken stock. Not only is it a really satisfying process but the flavor is so superior and you can’t beat the health benefits of this soup! If you’re under the weather or just looking for extra comfort, this healing chicken soup is for you! For the stock: 1 whole chicken (5 lbs) enough water to cover the chicken 1 onion, roughly chopped 3 large carrots, roughly chopped 4 ribs of celery, roughly chopped 5 whole cloves of garlic 2 bay leaves 1 tablespoon of salt For the soup: 2 inch piece of ginger, diced 3 cloves garlic, minced 2 teaspoons curry powder 1 teaspoon turmeric 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 3 carrots, cut into 1/2 inch rounds 3 ribs celery, diced 1 large sweet potato, cut into 3/4 inch cubes 12 ounces gf pasta of choice additional bone broth/chicken stock as needed Make the stock: Add the full chicken to a large soup pot or dutch oven and cover with water. Add the flavor enhancers: onion, carrot, celery, bay leaves, garlic, and salt and bring to a boil. Reduce to a simmer and cook, covered, for 90 minutes, skimming the foam off the top occasionally. Remove the chicken from the pot, pick it off the bone, shred it, and set aside for later use. Drain the stock through a sieve into another pot or bowl. Discard the flavor enhancers. Make the soup: Place the chicken stock back on the stove in the same pot as before, add your seasonings, ginger, and garlic, and simmer, uncovered, for hours! You can’t really simmer it for too long but I did mine for 3 hours. In the last 40 minutes, add the sweet potato, carrot, and celery. With 20 minutes to go, add the pasta. Add the shredded chicken and allow it to heat through. Remove the soup from the heat. Serve with a garnish of fresh parsley and enjoy!

TURMERIC GINGER IMMUNITY TONIC✨ cold and flu season has me thinking about all the simple ways I can boost my immunity and this immunity tonic has quickly become my favorite form of hydration. It’s packed with anti-inflammatory and antioxidant compounds to support the immune system as well as vitamin C and electrolytes. For the wellness shots: 1/2 cup coconut water 3/4 cup fresh squeezed orange juice 1/3 cup fresh squeezed lemon juice 1/4 cup fresh ginger, roughly chopped 1/4 cup fresh turmeric, roughly chopped 1 teaspoon olive oil 1/4 teaspoon cracked pepper 1/8 teaspoon cayenne pinch of salt For the tonic (makes 1): 1/2 cup coconut water 1/2 cup orange juice ice Instructions: Add the coconut water, orange juice, lemon juice, ginger, turmeric, black pepper, cayenne, olive oil, and salt to a high-powered blender. Blend on high for about 1-2 minutes, or until the mixture is completely smooth with no visible chunks of ginger or turmeric. Place a fine mesh sieve over a bowl or measuring cup, and pour the blended mixture through it. Use a spoon or spatula to press the mixture and extract as much liquid as possible, discarding the pulp. Pour the strained liquid into a glass container with a lid and store it in the refrigerator. The wellness shots will keep for up to 5 days. Make the tonic by adding equal part coconut water and orange juice to a glass over ice and topping with two ounces of turmeric ginger wellness shot mixture.

ONE POT GREEK LEMON CHICKEN ORZO (gluten-free, dairy-free)✨ this easy one skillet recipe is packed with protein from chicken and bone broth and plenty of nutrients from spinach, herbs, lemon and garlic! I love dinners like this that are quick to whip up and clean up on busy weeknights 🙌🏻 Nutritious, simple, and so flavorful! Ingredients: 1 tablespoon olive oil 1-1 ½ pounds boneless skinless chicken thighs or breasts Salt and pepper, to taste ½ teaspoon dried oregano ¼ teaspoon garlic powder 1 small yellow onion, finely chopped 2 garlic cloves, minced 1 (8 oz) box gluten-free rice flour orzo (this is preferred to cassava orzo) 2 ½ cups chicken bone broth Zest and juice of 1 lemon 2 cups baby spinach 2 tablespoons chopped fresh dill or parsley Instructions: Heat olive oil in a large sauté pan or deep skillet over medium heat. Season chicken with salt, pepper, oregano, and garlic powder. Add to the pan and cook 4–5 minutes, turning to brown. Transfer to a plate (it doesn’t need to be fully cooked through yet). In the same pan, add onion and cook 2–3 minutes until soft. Add garlic and cook another minute. Stir in the orzo and toast for 1 minute. Pour in the broth and bring to a boil. Reduce to a simmer and return chicken to the pan. Cover and cook for 8–10 minutes, stirring once or twice, until orzo is tender and chicken is cooked through. Stir in lemon zest, juice, and spinach. Let the spinach wilt, then stir in herbs. Taste and season with more salt and pepper as needed. Finish with fresh herbs. Enjoy!

PROTEIN-RICH CURRY CHICKEN SALAD✨ Whether you’re getting an early start to your New Years goal of including more colorful, protein-rich meals to your diet or you’re always looking for easy, protein-forward snacks, @ooliefoods makes hitting your protein goals easy and delicious! Their creamy free range egg-based dips and yogurts are made from simple, nutrient-dense ingredients and have become a go-to addition for easy extra protein in my meals. GIVEAWAY: We’re giving away 1 digital copy of my ebook, Protein-Empowered + a bundle of Oolie protein-rich products! Details on how to enter below. To enter: 1. Follow @OolieFoods 2. Like this post 3. Tag a friend in the comments (each tag = 1 entry) 4. BONUS ENTRY: Repost this post to your Stories and tag @OolieFoods Giveaway ends December 28th at 11:59 PM PST. Winner will be selected at random and announced on December 29th. No purchase necessary. Must be 18+, U.S. residents only. This giveaway is not sponsored, administered, or endorsed by Instagram. Ingredients: 5 cups shredded rotisserie chicken 3/4 cup @ooliefoods protein-rich Yellow Curry Dip 1/4 cup dairy free yogurt 1/2 cup red cabbage, shredded 1/2 cup red bell pepper, diced 1/3 cup green onion, diced 1/3 roasted cashews, roughly chopped 1/3 cup chopped dates Salt and pepper to taste Instructions: Add the cooked chicken, Oolie yellow curry dip, dairy free yogurt, and salt and pepper to a bowl and stir to combine. Taste and adjust seasoning to your preference. Stir in the remaining ingredients: red cabbage, bell pepper, green onion, cashews, and dates. Serve on top of lettuce cups or eat as is. Enjoy!

CRANBERRY ALMOND CHRISTMAS CAKE (GF, DF, RSF)✨ This cake tastes like the holidays and has the elegance to match. Made with almond flour, maple syrup, olive oil, and tart cranberries, it’s naturally gluten- and dairy-free with a soft, moist texture and just enough festive flare for your holiday table. Sprinkle with monkfruit powdered sugar and you could even add a few sugared cranberries and rosemary for a picture-perfect finish. Great for Christmas morning brunch cozied up with your loved ones. Cheers! Ingredients: 1 ½ cups gluten-free all-purpose 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 ⅓ cup olive oil ½ cup unsweetened almond milk, room temperature 1 ½ tsp vanilla extract 1 tsp almond extract 1 3/4 cups fresh cranberries sliced almonds for topping the cake optional: monkfruit powdered sugar for dusting, or take it to the next level with sugared rosemary and cranberries for decor Instructions: Preheat the oven to 350°F (175°C). Grease and line an 8-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, olive oil, almond milk, 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. Gently fold in the cranberries. Pour the batter into the prepared loaf pan and smooth the top. Scatter sliced almonds over top. Bake for 45-50 min, or until a toothpick inserted in the center comes out clean. Let the cake cool fully in the pan on a wire rack. Turn the cake out and dust with powdered sugar. Slice and enjoy!

CANDIED HAZELNUT KALE SALAD WITH ROASTED SHALLOT DRESSING✨ This is the salad for your holiday table—vibrant, hearty, and full of flavor. Sweet roasted potatoes, crunchy candied hazelnuts, tart pomegranate, and a creamy shallot balsamic dressing all tossed with hearty kale. It’s festive, colorful, and actually holds up well even after dressing—so you can prep most of it ahead. For the candied hazelnuts: 1 heaping cup raw hazelnuts 1 tbsp avocado oil 1 tbsp coconut sugar 1 tbsp maple syrup 1/8 tsp cayenne 1/2 tsp salt For the salad: 1 large sweet potato cut into 1/2 inch cubes 2 tbsp avocado oil 1 tbsp thyme leaves 1 tsp salt 1/4 tsp pepper 4 cups curly kale, chopped 1/2 cup pomegranate arils 1 small apple, thinly sliced 1/3 cup pumpkin seeds For the dressing: 2 medium-sized shallots 2 cloves garlic 1/2 cup olive oil 1/4 cup balsamic 1 tbsp maple syrup 1 tsp dijon mustard 1/4 tsp salt 1/4 tsp pepper Instructions: Roast the veggies and nuts: Preheat the oven to 400. Line 2 sheet pans with parchment paper. Toss the sweet potatoes with avocado oil, thyme leaves, and salt and pepper and add to the prepared sheet pan. Add the shallots and garlic to one sheet pan and toss with oil. Roast in the oven for 25-30 minutes, flipping halfway through. Make the hazelnuts by tossing them with the oil, coconut sugar, maple syrup, cayenne, and salt. Spread evenly on the second prepared sheet pan. Roast for 10 minutes then toss. Roast for another 3-5 minutes, watching closely to ensure they don’t burn. Remove from the oven and allow to cool fully. Once cooled, roughly chop and set aside. 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 kale, sweet potatoes, roasted hazelnuts, pomegranate, apples, pumpkin seeds and dressing to a large bowl. Toss to combine. Enjoy!

SOFT-BAKED DOUBLE CHOCOLATE COOKIES (GF, DF, RSF)✨ Soft, fudgy, chocolatey — these better-for-you double chocolate cookies are made with wholesome ingredients, are sweetened naturally, and taste like a rich brownie cookie. A little espresso powder deepens the flavor, and flaky salt on top makes them feel just a little bit fancy. Perfect for your next holiday party! Ingredients: 1 heaping cup creamy almond butter 1/2 cup coconut sugar 1/4 cup maple syrup 1/4 cup coconut oil, melted 2 eggs, at room temperature preferably 1 tsp vanilla 1 1/2 cups almond flour 1/3 cup cacao powder 1 tbsp instant coffee or espresso powder (optional) 1 tsp baking powder 1/4 tsp salt 1/2 cup chocolate chunks flaky salt for topping Directions: Preheat your oven to 350. Line a baking sheet with parchment paper. To a large mixing bowl, add the almond butter, coconut sugar, maple syrup, coconut oil, eggs, and vanilla and whisk until smooth. To the same bowl, add the almond flour, raw cacao powder, instant coffee, baking powder, and salt and stir until just combined. The batter will be thick. Stir in the chocolate chunks. Scoop the dough into 1 inch balls. Top with more chunks of chocolate and flatten slightly. Bake for 11 to 13 minutes. Remove from the oven and allow to cool on the cookie sheet for a few minutes before transferring to a wire rack. ENJOY!

NO-BAKE CINNAMON ROLLS (GF, DF, RSF)✨ All the cinnamon roll flavor—none of the oven time. These no-bake bites are soft, sweet, and totally satisfying, with a sticky date-cinnamon filling and optional cream cheese drizzle. Perfect for holiday brunch, freezer-friendly snack prep, or those days when you want a cinnamon roll without the effort. No dough proofing, no baking. Just chill, slice, and enjoy. Oh, and sneak some protein in while you’re doing it! For the Dough: ½ cup almond butter (or cashew butter) ⅓ cup maple syrup 1 teaspoon vanilla extract ½ cup + 2 tablespoons gluten-free oat flour ¼ cup vanilla protein powder Pinch of salt For the Filling: 12 dates, pitted and softened for 10 minutes in hot water 2 tablespoons maple syrup 2 teaspoons cinnamon For the Drizzle: 3 tablespoons dairy-free cream cheese 1 tablespoon maple syrup Instructions: In a bowl, stir nut butter, maple syrup, and vanilla until smooth. Add oat flour, protein powder, and salt; mix until a dough forms. Make the filling by adding the softened dates, maple syrup, and cinnamon to a small blender and blending until smooth, scraping down the sides as needed. (You can also do this with an immersion blender.) Roll dough into a rectangle between two sheets of parchment. Spread evenly with the filling. Roll up tightly into a log. Chill in the freezer for 30 minutes until firm, then slice into mini rolls. Whisk drizzle ingredients until smooth and drizzle over bites.

ANTI-INFLAMMATORY TURMERIC CHICKEN STEW✨ This comforting chicken stew is packed with anti-inflammatory ingredients like turmeric, ginger, and garlic. It’s a rich and flavorful dish that’s ideal for promoting healthy, glowing skin while supporting a balanced diet. Recipe below or on my blog www.oliviaadriance.com Ingredients: 3 boneless, skinless chicken breasts, cut into bite-sized chunks 2-3 tbsp avocado oil, divided 2 sweet potatoes, peeled and cut into 1” cubes 1 medium onion (about 1 cup), diced 1 medium carrot (about ½ cup), diced 1 celery stalk (about ½ cup), diced 4 cloves garlic, minced 1” knob of ginger, minced 2 teaspoons turmeric ½ teaspoon cumin ½ teaspoon ground coriander 1 bay leaf 1 teaspoon salt ½ teaspoon ground black pepper, to taste 2 cups chicken bone broth 2 tablespoons arrowroot starch 1 (13.5 oz) can full-fat coconut milk 2 cups baby spinach, roughly chopped 1 tablespoon apple cider vinegar Fresh cilantro for garnish Instructions: Heat 2 tablespoons of avocado oil in a large Dutch oven over medium heat. Add the chicken and cook for 4-5 minutes, tossing infrequently. Remove the chicken from the dutch oven and set aside. To the same pot, drizzle in a bit more avocado oil if needed and add the sweet potatoes, onion, carrot, and celery. Stir to coat the veggies with oil, and sauté for 4-5 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic, ginger, turmeric, cumin, and coriander. Stir and cook for 1-2 minutes until fragrant. Return the chicken to the pot and season with salt and pepper. Pour the coconut milk and 3/4 of the chicken broth into the pot. Make a slurry with the remaining arrowroot starch by mixing the starch into the remaining bone broth until there are no lumps. Pour the slurry into the pot. Stir to combine. Add the bay leaf. Bring to a boil, then reduce to a low simmer. Cover and cook for 30 minutes, stirring occasionally. Once the stew has finished cooking, turn off the heat. Stir in the chopped spinach and 1 tablespoon of apple cider vinegar. Remove the bay leaf, and taste for seasoning. Serve in bowls with fresh cilantro on top. Enjoy! Follow for more simple, healthy recipes!

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!