Olivia Adriance ♡(@olivia.adriance) 인스타그램 상세 프로필 분석: 팔로워 1,731,657, 참여율 0.21%

WE’RE LIVE✨✨✨ and we’ve poured our hearts and souls into this!!! What a dream come true!! Comment BEAUTY for a link to @annadeabeauty’s trio of tinted serums!!! I cannot wait for you to try them ❤️

The idea of choosing between being a present mom and having a fulfilling career never sat well with me. I started building @annadeabeauty when I was 6 months pregnant. As we stand today, I have a 13 month old baby, a 16 month old brand baby, and a 5.5 year old content business that I was just starting to settle into when my soul felt the pull to build from scratch again. I will tell you unequivocally that building a business while being a mom is 10x harder, but because of that, it is also incredibly fulfilling. It has required a level of sacrifice and discipline that I would not have known otherwise, and moms have to build from a place of deep passion, because the business has to be worth working late at night after bedtime and during naptimes on weekends when you desperately want to rest. I am the most proud of myself I’ve ever been and I’m so excited to teach my daughter that she can be all the things she wants to be — not without cost or sacrifice, but because of those things. I’m proud to set an example for her of what it looks like to pursue your biggest dreams while also feeling the deepest levels of love and commitment you’ve ever felt. Tag a mom who inspires you and share why ❤️

BACON AND CHIVE CHICKEN SALAD✨Chicken salad is kind of having a moment, which I love because, if you’ve been following for awhile you know, I looove chicken salad. This is the perfect high protein summer lunch. The secret to better chicken salad is to use a hand mixer to finely shred the chicken and to use a high quality mayo. Ingredients: 4 cups chicken from 1 rotisserie chicken, finely shredded 3/4 cup mayo 3 tbsp pickle brine 1 tsp maple syrup 1/2 tsp garlic powder 3/4 tsp salt 1/4 tsp pepper 1/4 cup dill celery, chopped 1/4 cup pickles, chopped 1/4 cup dates, chopped 4 strips of bacon, chopped 2 tbsp chives, chopped 2 tbsp dill, chopped Instructions: Add the chicken, mayo, pickle brine, maple syrup, garlic powder, and salt and pepper to a bowl. Mix to combine. Add more mayo for desired consistency. Taste and add more salt and pepper if needed. Add the remaining and stir to incorporate. Serve on its own, in a sandwich, or with crackers. Enjoy!

STRAWBERRIES AND CREAM SMASH CAKE (gluten-free, low sugar)✨ This is the recipe I made for my daughter’s first birthday! It was so fun to get to make a cake for her “berry first” birthday party featuring one of her favorite ingredients: strawberries. This cake is gluten-free and lightly sweetened with a bit of maple syrup. Ingredients: 2 ripe bananas mashed (about 1 cup) 2 eggs, room temp 1/4 cup maple syrup 1/4 cup coconut oil, melted and cooled 1 teaspoon vanilla extract 3/4 cup almond flour 1/4 cup tapioca flour 2 tablespoons coconut flour 1/2 teaspoon baking soda 1/4 teaspoon kosher salt unsweetened strawberry jam (or make your own strawberry chia jam!) For garnish: fresh strawberries and/or freeze-dried strawberries Whipped cream “frosting”: 1/2 pint of heavy cream 1 tsp vanilla maple syrup to sweeten Instructions: Preheat oven to 350. Grease (3*) 4-inch cake pans and set aside. Chill a small mixing bowl in the freezer. In a medium mixing bowl, add the eggs, maple syrup, coconut oil, vanilla and whisk to combine. Stir in the mashed banana. To the same bowl, add the almond and tapioca flours, baking soda, and salt. Stir to incorporate. Pour the batter into the prepared ramekins. Bake for 27-29 minutes. Remove from the oven and allow to cool fully on a wire rack before removing the cake from the pan. While the cakes are cooling, make the “frosting” (aka whipped cream). Add the heavy cream to the chilled mixing bowl and beat on high with a hand-mixer until stiff peaks have formed. Add the vanilla and 1 tbsp of maple syrup, beating on medium-low to incorporate. Taste and adjust the sweetness to your preference. To assemble the cake, “frost” the bottom layer with whipped cream. Add a layer of strawberry jam, then stack the next layer on top and frost until covered. *This recipe makes enough for 3 small cakes but I only ended up stacking 2 for the birthday cake | first birthday smash cake, low sugar cake, baby birthday cake |

COOKIE DOUGH ICE CREAM BARS✨ made with soft, chewy cookie dough, smooth vanilla ice cream, and plenty of mini chocolate chips! This no-bake dessert is perfect for hot summer months. They’re gluten-free, dairy-free, and refined sugar-free and made from wholesome ingredients! Ingredients: 3/4 cup oat flour 1/2 cup blanched almond flour 1/2 tsp fine sea salt 1/4 cup creamy cashew butter 3 tbsp coconut oil, melted and cooled slightly 3 tbsp honey 1 tbsp maple syrup 2 tsp vanilla extract 1/4 cup mini dairy-free chocolate chips + more for topping 2 pints of your favorite vanilla ice cream, softened Instructions: Prepare an 8x8 baking dish by lining with parchment paper. Set aside. In a large bowl, whisk together the oat flour, almond flour, and salt. In a separate bowl, whisk together the cashew butter, melted coconut oil, honey, maple syrup, and vanilla until completely smooth. Pour the wet ingredients into the dry ingredients and stir until a soft cookie dough forms. Fold in the chocolate chips. Press the dough into the prepared pan. Freeze for 30 minutes. Spread the slightly softened dairy-free vanilla ice cream over the cookie dough. Cover with mini chocolate chips. Freeze for at least 3 hours. Remove from the freezer, allow to sit at room temperature for 5 minutes, and slice into bars. Enjoy!

3 things that FILL MY CUP as a busy, working mom✨ Because when my cup is full, I’m a better mom, wife, friend, boss, everything! These are non-negotiables that ground me when life feels especially chaotic: 🍓A nutritious meal — today I made strawberry protein pancakes using @kachava’s all-in-one nutrition powder. It has 85+ superfoods, nutrients, and plant-based ingredients, 25g of protein, and 6g of fiber! It also contains a greens blend with 12 veggies, plus probiotics, prebiotics & digestive enzymes. It’s a low effort habit that takes the guesswork out of nutrition! Use code OLIVIAA for a discount #KachavaPartner 💄Taking a few minutes to care for myself by putting on makeup that also cares for my skin! I used to view my skincare routine as taking two steps forward and my makeup routine as taking one step back because so many products clogged my pores or contained ingredients I didn’t want on my face all day. That’s why I made Annadea Beauty. 💪🏻Getting some form of movement in! I have been using Evlo fitness and I love the founder’s mantra “B+ and out the door” because a workout that is done (even is not your best) is better than no workout at all! Protein Strawberry Pancakes: 2 eggs 1 almond cup milk 2 tablespoons maple syrup 1 teaspoon vanilla 1 cup almond flour 2 scoops Strawberry Ka’Chava all-in-one nutrition shake (Use code OLIVIAA for a discount!) 1 tsp baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup chopped fresh strawberries For cooking: avocado or coconut oil For topping (optional): strawberry chia jam, strawberries Instructions: To a medium-sized mixing bowl, add the wet ingredients and whisk to combine. Stir in the dry ingredients, stirring until there are no lumps. Heat a nonstick pan over medium-low. Add oil to the pan and allow to heat for 1 minute. Add about 1/3 cup batter to the pan. Cook for 3-4 minutes per side. Serve with toppings of choice and enjoy! #kachavapartner

Introducing the Glow-To Trio from @annadeabeauty: Glow Serum, Bronzing Serum, and Blush Serum✨ We’ve created custom non-comedogenic, serum-based, clean makeup products with powerful skincare actives that don’t compromise on color or performance. To Dew Glow Serum ✨ The To Dew Glow Serum melts seamlessly into skin to create a natural, dewy radiance while deeply hydrating and supporting the skin barrier over time. Packed with niacinamide and licorice root extract, the result is skin that looks healthy, effortless, and full of life! PTO Glow Bronzing Serum 🤎 The PTO Glow Bronzing Serum is your shortcut to a sun-kissed glow earned from Paid Time Off (PTO) well-spent in the sun. Weightless and buildable, it melts seamlessly into skin, adding natural warmth and subtle dimension. Infused with antioxidant-rich skincare, it nourishes, protects, and revives for a rested, radiant complexion that lasts from morning to night. Power Walk Blush Serum 🎀 The Power Walk Blush Serum is a hydrating dewy blush that creates naturally flushed, healthy-looking cheeks. Inspired by the glow of movement, it delivers an instant boost of color while visibly plumping and supporting bouncier, more radiant skin over time. Sign up for our email list at the link in bio to be the first to shop these products when they launch on 7/14!

For inspiration and solidarity 🙃 Recipes (where applicable) in the caption of each photo. We’ve started to enter a picky stage so I would love to know what your toddler’s favorite recipes are!🙏🏻 CHEESY EGG CUPS 4 eggs 1/4 cup yogurt 1/4 cup shredded cheese 1/4 cup shredded carrot 1/4 cup shredded zucchini 1/4 cup broccoli, chopped very small 1/2 cup milk of choice 1/4 tsp garlic powder 1/4 tsp onion powder Salt and pepper to season Bake at 350 for 20 minutes Bread we use is a gf sourdough from @itsallgoodgoods_ What I use for the quesadillas: @sietefoods cassava tortillas and refried beans @organicvalley grass-fed sharp cheddar This recipe is one my blog -> CREAMY COCONUT RICE BOWLS WITH ROASTED VEGGIES AND CRISPY TOFU PICKLE-LOVERS PASTA SALAD Pasta Salad: 12 oz gluten-free short pasta (I used farfalle) 2 cups cooked chopped or shredded chicken (optional) ¾ cup chopped bread and butter pickles ½ cup thinly sliced pickled red onion ½ cup sliced pepperoncini ½ cup sliced green olives ½ cup diced cucumber ¼ cup chopped fresh dill ¼ cup chopped fresh parsley Pickle Vinaigrette: ⅓ cup bread and butter pickle brine 3 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 1 teaspoon maple syrup ½ teaspoon garlic powder ½ teaspoon kosher salt ¼ teaspoon black pepper Instructions: Cook pasta according to package directions until al dente. Rinse briefly under cool water and drain well. Make the dressing by whisking the pickle brine, olive oil, Dijon, vinegar, maple syrup, garlic powder, salt, and pepper. In a large bowl, combine pasta, chicken, pickles, pickled red onion, pepperoncini, olives, cucumber, dill and parsley. Pour dressing over the salad and toss well. Enjoy! Notes: Use bread and butter pickles made without refined sugar, or swap in dill pickles if needed. Brown rice pasta usually holds best for cold pasta salad. Chickpea pasta can get firm and chalky when chilled.

PICKLE-LOVERS PASTA SALAD✨ If you’re a pickle person, this one is for you. It has three kinds of pickles plus a bright, tangy pickle-brine vinaigrette that ties everything together. I added shredded chicken to turn it into a protein-packed lunch, but you can absolutely leave it out and serve it as the perfect BBQ or potluck side! Pasta Salad: 12 oz gluten-free short pasta (I used farfalle) 2 cups cooked chopped or shredded chicken (optional) ¾ cup chopped bread and butter pickles ½ cup thinly sliced pickled red onion ½ cup sliced pepperoncini ½ cup sliced green olives ½ cup diced cucumber ¼ cup chopped fresh dill ¼ cup chopped fresh parsley Pickle Vinaigrette: ⅓ cup bread and butter pickle brine 3 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 1 teaspoon maple syrup ½ teaspoon garlic powder ½ teaspoon kosher salt ¼ teaspoon black pepper Instructions: Cook pasta according to package directions until al dente. Rinse briefly under cool water and drain well. Make the dressing by whisking the pickle brine, olive oil, Dijon, vinegar, maple syrup, garlic powder, salt, and pepper. In a large bowl, combine pasta, chicken, pickles, pickled red onion, pepperoncini, olives, cucumber, dill and parsley. Pour dressing over the salad and toss well. Enjoy! Notes: Use bread and butter pickles made without refined sugar, or swap in dill pickles if needed. Brown rice pasta usually holds best for cold pasta salad. Chickpea pasta can get firm and chalky when chilled.

Announcing our products in ONE WEEK!!!✨ I’ll be selecting 5 email addresses at random from our email list to send our products to 👀 Comment BEAUTY and I’ll send you a link to join our email community! (Subscribers will also be the first to shop✨✨✨)

SUNGOLD KIWI CUCUMBER CHOPPED SALAD WITH KIWI VINAIGRETTE✨ #ad I look forward to juicy, delicious Zespri SunGold Kiwifruit every year!! They are jam-packed with essential vitamins and minerals and just 1 kiwi delivers 100% of your daily Vitamin C needs, which plays a key role in immune health✨🙌🏻 (as if you needed a reason to eat sweet, juicy kiwi)! I’ll include a link in my bio so you can find a store near you where you can shop for Zespri Sungold Kiwifruit!🥝💛 #ZespriKiwi #JamPacked Ingredients: 5 SunGold @zesprikiwifruit, diced 1 large english cucumber, diced 1 1/2 cup edamame 1 1/2 cups corn 1 1/2 cup chicken, chopped 1/3 cup green onion, chopped 1/3 cup pistachios, chopped 1/3 cup parsley, chopped Kiwi Vinaigrette: 1 SunGold @zesprikiwifruit, peeled 1/2 cup olive oil 2 tbsp lime juice 1 tbsp white wine vinegar 2 tsp honey 1/4 tsp garlic powder 1/4 tsp salt Instructions: Add all salad ingredients to a large bowl. To a small blender, add the vinaigrette ingredients. Blend until smooth. Pour the vinaigrette over the salad and toss to combine. Enjoy!

DAIRY-FREE CHOCOLATE PEANUT BUTTER PROTEIN FUDGESICLES✨using my favorite chocolate protein powder from @ritual #RitualPartner I love that Ritual’s ingredients are traceable and throughly tested for heavy metals and that each scoop has 20g of *complete* plant-based protein. Ritual has been my favorite protein powder for so many years now and the reason I keep coming back to it after trying so many others is that it has the BEST taste and texture. Use code OLIVIAADRIANCE for 25% off your first month of Ritual! Ingredients: 2 bananas 1/2 cup peanut butter 1 1/4 cup almond milk 2 scoop @ritual chocolate protein powder 3 dates 1/4 cup maple syrup 1 tsp vanilla 1/4 tsp salt Optional: chocolate drizzle, flaky salt Directions: Add all of the ingredients in a blender and blend until smooth. Pour the mixture into popsicle molds (paper cups work well too!) and freeze overnight. To remove the fudgesicles from the mold, run the mold under a bit of hot water to loosen them. (Optional) Drizzle with chocolate and top with flaky salt. Enjoy!