Olivia Adriance
@oliviaadriance • 176,800 subscribers
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LAZY GIRL’S ULTIMATE CHICKEN THIGHS✨the best and easiest chicken thighs you’ll ever make! We make these at least once a week and I have turned SO many people on to this recipe. They are sure to become a staple in your house! Ingredients: (quantities are easily modifiable to serve however many are in your fam 🫶🏻) 1.5 lbs of chicken thighs, boneless and skinless salt and pepper to season about 1/2 cup of bone broth (start with 1/4 cup and add more as needed) Directions: Heat a skillet over medium high heat While the skillet heats up, season your chicken thighs generously with salt and pepper Add your chicken thighs to the dry skillet, making sure they are not crowded, and cook, undisturbed, for 10-12 minutes or until they appear almost cooked through. Its important not to move them around while cooking because you want a nice crust to form. Flip the chicken and cook for another 5 minutes Turn the temperature to medium low and add your chicken broth, scraping up the chicken bits as the broth deglazes the pan Allow the sauce to reduce until there is only a thin glaze over the bottom of the pan, tossing the chicken in the sauce as you go Serve and ENJOY! Follow for more simple, healthy recipes!🤍 . . #easyrecipe #nooil #weeknightrecipe #popularrecipe #lazygirlchickenthighs #lazygirlrecipes #bestchickenthighs #ultimatechickenthighs #howtocookchicken #howto #asmrrecipe #asmrfood #eattolive
Olivia Adriance7,900,000 просмотров • 3 лет назад
GREEN GODDESS RANCH CHICKEN WRAPS✨ a super flavorful and healthy lunch to whip up and bring with you for all your on the go adventures this summer. We're making a homemade green goddess ranch with lots of fresh herbs that is going to be a go-to dressing that I'll keep stocked in my fridge -- it's creamy but light, tangy but smooth, and packed full of flavor! Per usual, the sauce is what takes this delicious little wrap to the next level and I know you're going to love it! Ingredients (makes 4 wraps): 4 cups cooked chicken, shredded (I used rotisserie) 2 small heads of romaine, shredded except for 4 large leaves 1 large tomato, cut into thin slices burrito-size wraps of choice (I used @sietefoods burrito wraps) 8 slices of bacon Green Goddess Ranch Dressing: 4 tbsp plain unsweetened almond milk 1/4 cup hemp seeds 3 tbsp fresh chives 2 tbsp dairy-free sour cream (I used @foragerfoods) 2 tbsp fresh dill 3 tbsp fresh parsley 1 tsp fresh tarragon 2 tbsp lemon juice 2 tsp apple cider vinegar 1/4 tsp garlic powder 1/4 tsp salt 1/4 tsp pepper Directions: Preheat your oven to 375 Add your bacon to a parchment-lined baking sheet and bake for 15-18 minutes until done to your liking, checking often in the final minutes to ensure it doesn't burn Add all of the dressing ingredients to a small blender or food processor and blend until creamy Toss half of your green goddess ranch dressing with the shredded romaine Assemble your wraps by layering a romaine leaf, tomato, bacon, your shredded and tossed romaine, and a generous drizzle of dressing on your tortilla and folding to wrap Enjoy! Follow for more simple, healthy recipes! . . #ranchdressingrecipe #dairyfreeranchdressing #greegoddessranch #healthyrecipe #wraprecipe #bltwrap #eattolive #lunchidea
Olivia Adriance2,400,000 просмотров • 2 лет назад
CREAMY SUN-DRIED TOMATO SKILLET CHICKEN (AKA DAIRY-FREE "MARRY ME CHICKEN")✨ This easy, saucy, one-skillet chicken recipe is one to add to your "favorite weeknight dinners" list! We've eaten it for 4 meals in the last week and I'm nowhere near tired of it Its packed full of flavor Ingredients: 1.5 lbs chicken breasts 2 tbsp avocado oil 3 cloves garlic, minced 1 can full fat coconut milk 1/2 cup chicken broth 1 tsp dried oregano 1/2 tsp crushed red pepper flakes 3/4 cup sun-dried tomatoes, roughly chopped salt and pepper to season 1 tbsp arrowroot starch + a few tbsp of chicken broth 1/2 cup fresh basil, julienned + more for garnishing Directions: Season the chicken breasts on both sides with salt and pepper Heat avocado oil in a large skillet over medium high heat Sear the chicken on both sides for 3-4 minutes per side (being careful not to move them while they sear) then remove from pan and set aside Turn the heat to medium-low and add a drizzle more avocado oil Add the garlic to the oil (I like to keep the garlic together here and stir it often to keep it from burning) and cook for about 30 seconds until fragrant Add the coconut milk, stirring to deglaze the pan of any bits that have hardened Add the chicken broth, sun-dried tomatoes, nutritional yeast, oregano, and crushed red pepper and stir Bring to a simmer and add the chicken back to the pan Cover and cook for 15 minutes at a simmer Make a slurry mixture by whisking the arrowroot starch with a few tbsp of chicken broth until not lumps remain Once the chicken has finished cooking, move the chicken to the perimeter of the dish and whisk in the slurry mixture Remove from heat and stir in the basil Serve with more basil to garnish and ENJOY! Follow for more simple, healthy recipes! . . #marrymechicken #dairyfreechicken #skilletchicken #skilletchickendinner #30minutemeals #easychickendinner #oneskilletrecipe #eattolive #asmrrecipe #dairyfreemarrymechicken
Olivia Adriance1,500,000 просмотров • 2 лет назад
HOLIDAY DINNER CHUCK ROAST✨ we're elevating my viral 3-ingredient chuck roast recipe because its the holidays and we're feeling a little fancy! Don't worry, this recipe is still soooo simple and I think you might even love it more than the original! Ingredients: 1 boneless beef chuck roast (about 4 lbs) salt and pepper to season (be generous!) 2 onions, cut into thick wedges 6-7 cloves of garlic 4 large sprigs of rosemary 4 sprigs of thyme 1 cup red wine 1 tbsp worcestershire Mashed potates: 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) For the roast: Preheat oven to 325. Season the roast generously on both sides with salt and pepper. Add the roast to a baking dish and scatter the onions and garlic around the roast. Cover (you can use foil if you don't have a lid for your baking dish) and bake for 4 hours. In the last hour, add the herbs, submerging in the liquid. Raise the oven heat to 425. Coat the roast in the rendered juices and place it back in the oven, uncovered, for 20 min. Remove from heat and make the au jus by adding 1 cup of the rendered juices to a saucepan with the wine and worcestershire and bring to a simmer. Simmer, stirring often, for 5-7 min until slightly reduced. Season with salt and pepper and pour into a serving vessel (you may need to skim some of the fat off the top). Serve the roast and onions with the au jus over mashed potatoes and ENJOY!! For the mashed potatoes: Peel the potatoes and cut into evenly-sized, 2" cubes and add to a large pot. Cover with about 1" of cold or lukewarm water. Add 1 teaspoon of salt. Bring the water to a gentle boil and cook, uncovered, until the potatoes are fork-tender, about 14-16 min. Drain the water from the potatoes, and add them to the pot or bowl that you want to mash 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. Follow for more simple, healthy recipes! 🤍 . . #viralchuckroast #roastrecipe #perfectchuckroast #easydinnerideas #recipereels #eattoliv #viralrecipe #mostpopularrecipe #christmasdinnerrecipe #christmasroast #easychristmasdinner #easychristmasdinnerrecipe #newyearseverecipe
Olivia Adriance652,800 просмотров • 1 год назад
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 cake, baby cake, low sugar cake |
Olivia Adriance123,000 просмотров • 4 месяцев назад
ONE POT LOADED VEGGIE PESTO CHICKEN AND RICE✨ this is one of those recipes that quickly becomes a staple meal because it’s the perfect combo of easy, healthy, and flavorful — it’s packed with protein and veggies and is supercharged with greens and healthy fats from plenty of delicious pesto! You and your crew are going to love this fuss-free weeknight meal 💚 Ingredients: 1 1/2 cups white rice, soaked* for 30 minutes and rinsed 2 lbs chicken thighs, boneless and skinless salt and pepper to season 2 tbsp avocado oil 1 small onion, diced 2 bell peppers, cut into large strips 1 small zucchini, cut into large chunks 2-3 large cloves of garlic, minced 1/2 cup pesto + more for serving 8 oz grape or cherry tomatoes 2 cups chicken bone broth or chicken broth For servings: fresh basil, more pesto Directions: Heat a large dutch over or stock pot over medium-high heat and add your avocado oil While your pot heats up, season your chicken thighs generously on both sides with salt and pepper Sear your chicken on both sides for 3-5 minutes, then remove from the pot and set aside Turn the heat to medium and add your onions, peppers, and zucchini (add another drizzle of avocado oil if needed) and cook for about 3 minutes Add the garlic and cook for another 1-2 minutes Add the pesto and tomatoes, stirring to combine, then add your chicken broth and rinsed rice, scraping up any bits that have stuck to the bottom while the liquid deglazes the pot Add about 1 tsp of salt to the mixture and bring to a simmer Return your chicken to the pot, submerging halfway, reduce the heat to low, cover, and simmer for 20 minutes After the 20 minutes are up, turn the heat off but keep the pot covered and let rest for 10-15 minutes Serve the pesto chicken, rice, and veggies with lots of fresh basil and more dollops of pesto Enjoy! *soaking the rice beforehand improved digestibility and results in a more even cook Follow for more simple, healthy recipes! . . #onepotrecipe #onepot #weeknightmeals #easyrecipe #easydinneridea #weeknightdinner #eattolive #pestochicken #healthyrecipeidea #chickenandrice
Olivia Adriance484,800 просмотров • 2 лет назад
EPISODE 2: DATE NIGHT IN - GF, DF CHICKEN FETTUCCINE ALFREDO✨ this creamy and craveable fettuccine alfredo is sure to be a winner! In this mini series we're making easy but elevated recipes that aim to impress but are uncomplicated enough also allow you to relax and enjoy the moment! You're going to love the classic flavors of this dish so much you won't even be able to tell its gluten and dairy-free ❤️ Ingredients: 1/2 onion, diced 2 cloves garlic, minced 2 tbsp olive oil, divided 3/4 lb chicken, cut into 1/2 inch thick bite-sized pieces salt and pepper to season 1 cup soaked raw cashews, rinsed 2 tbsp lemon juice 1 cup unsweetened almond milk + more as needed to thin 2-3 tbsp nutritional yeast 2 tsp salt 1/2 tsp pepper 1 lb fettuccine pasta For serving: chopped fresh parsley Directions: Heat 1 tbsp of olive oil in a large nonstick skillet over medium heat Add the onion and saute for 2-3 minutes then add the garlic and cook for another 2-3 minutes (you want the onions to be soft and translucent and the garlic to be fragrant but not burnt) Remove the onion and garlic from the skillet and add another tbsp of olive oil Add the chicken in a single layer and cook and 3-4 minutes on both sides until cooked through While the chicken in cooking, prepare your pasta according to package instruction and make the alfredo sauce by adding the soaked and rinsed cashews, lemon juice, almond milk, nutritional yeast, salt and pepper to a blender and blend until smooth Taste and add more salt and nutritional yeast for flavor or almond milk to thin Remove the cooked chicken from the skillet and turn the pan heat to low Add the creamy alfredo sauce and cooked pasta to the skillet, tossing gently to combine, then return the chicken to the skillet and toss once more Remove from heat and serve immediately with chopped fresh parsley ENJOY! Follow for more simple, healthy recipes! . . #dairyfreealfredo #cashewalfredo #datenightdinner #datenightrecipes #easydatenightrecipes #dairyfree #glutenfree #datenightin #coupleswhocook #howtomake #eattolive #valentinesdayrecipe #glutenfreepasta
Olivia Adriance372,000 просмотров • 2 лет назад
DAIRY-FREE PEANUT BUTTER PIE WITH CHOCOLATE COOKIE CRUST✨this no-bake dessert is the creamiest, dreamiest pie to serve this holiday season 🤤 The classic combo of chocolate and peanut butter is sure to be a crowd-pleaser! Chocolate Cookie Crust: 6 oz chocolate cookies or biscuits (I used @simplemills chocolate sweet thins) 5 juicy medjool dates, pitted 4 tbsp coconut oil, melted Peanut Butter Pie Filling: 1 cup coconut cream 1/2 cup creamy natural peanut butter 4 oz dairy-free cream cheese (I used @miyokoscreamery) 1/4 cup powdered peanut butter (I used @pb2foods “pure”) 1/2 cup maple syrup 2 tsp vanilla 2 tbsp melted coconut oil 1/4 tsp salt Top with: chocolate shavings, chocolate drizzle, peanut butter drizzle Instructions: Make the crust: Place the crust ingredients in a food processor and process until a sandy mixture forms. Pour the crust into a 9”x9” pie pan, packing the crumbs onto the bottom and up the sides. Place in the refrigerator while you make the filling. Make the filling: Add the coconut cream to a small mixing bowl and beat at a high speed with a hand mixer until the coconut cream has formed stiff peaks, about 1-2 minutes. Set aside. In a medium mixing bowl, combine the peanut butter, dairy-free cream cheese, powdered peanut butter, maple syrup, vanilla, melted coconut oil, and salt. Beat with a hand or stand mixer on high speed for 1 minute. Scrape the sides and beat for another 30 seconds until fluffy. Add the whipped coconut cream to the peanut butter mixture, beating on a low to medium speed until fully combined and fluffy. Assemble the pie: Pour the peanut butter filling over the prepared pie crust, smoothing to an even surface. Chill in the refrigerator for 6 hours or ideally overnight. Serve: When ready to serve, remove from the refrigerator and top with chocolate and peanut butter drizzles and chocolate shavings. Slice, serve, and enjoy! Follow for more simple, healthy recipes! . . #thanksgivingrecipes #holidaypies #dairyfreepie #healthierpie #dairyfreeholidayrecipes
Olivia Adriance117,400 просмотров • 2 лет назад
SHEPHERD'S PIE (gf, df)✨ this cozy comforting classic is the recipe you need on a chilly winter day! You can find the recipe below and on my blog www.oliviaadriance.com Mashed Potatoes: 3 lbs Yukon Gold or Butter potatoes, peeled and large diced 4 ounces dairy-free sour cream, softened 1/2 cup unsweetened almond milk 1/2 cup dairy-free butter (or regular) Beef Mixture: Avocado oil or spray 2 1/2 - 3 lbs ground beef 1 onion, small diced 2 cloves garlic, minced 1 tablespoon fresh thyme leaves, roughly chop 1 (12 ounce) bag frozen mixed veggies, thawed 1 1/2 cups low sodium beef bone broth 2 tbsp tomato paste 2 tbsp tamari 2 tbsp worcestershire sauce 2 tbsp arrowroot starch + 2 tbsp water to create a slurry Salt and pepper to season Make the mashed potatoes: *recipe in comments; sorry, captions don't allow enough characters to include it* Make the beef and veggies: Preheat the oven to 400 and line a sheet pan with parchment paper. Prepare a 9x13 baking pan or casserole dish by lightly coating with avocado oil or spray. Heat a large stock pot or dutch oven over medium heat. Drizzle with avocado oil and add the ground beef, browning the beef until there is just a bit of pink left. Remove most of the rendered beef fat. Add the onions, stirring to incorporate. Cook for 5-7 min until the meat and onions have browned, stirring occasionally. Add the frozen mixed veggies, bone broth, tamari, tomato paste, worcestershire sauce, and thyme, stirring to combine. Cook for 3-4 min. Create a slurry by whisking together the arrowroot starch and water. Add the slurry to the beef mixture and cook for 2-3 more min until thick and glossy. Pour the mixture into the prepared baking pan. Assemble: Using a spoon or spatula, scoop mashed potatoes onto the beef mixture, spreading evenly. Set the baking dish on the prepared sheet pan and bake for 35-45 minutes until the sauce is bubbling up the sides of the pan and potatoes turn golden. Remove from oven and let rest for 15-20 min before serving. Enjoy!. . #shepherdspierecipe #cozyrecipes #dairyfreemashedpotatoes #holidayrecipes
Olivia Adriance106,900 просмотров • 1 год назад
Today we're making easy steak and crispy potatoes in under 30 minutes in @Ninja Kitchen’s CRISPi—a 4 in 1 portable, glass cooking system that makes it possible to prep, cook, serve, store and re-crisp all in one container! Kyle and I both used the CRISPi to make meals this week and in addition to ease of use and how little space it takes up, our favorite things were how easy it is to clean and how great it is for recrisping leftovers! We agreed we both wished we had this in college. Ingredients: 2 (8 oz) New York strip steaks, boneless 1/3 cup steak marinade of choice 1/2 pound baby yellow potatoes, cut into small bite-sized pieces 1 tablespoon olive oil salt and pepper to season Instructions: Cut the steak into 1-inch pieces. Place the crisper plate in the large batch container. Place the steak on top of the crisper plate and drizzle with the steak marinade, using your hands to evenly incorporate the marinade. Cover the container with the lid and place in the refrigerator for 30 minutes or up to 16 hours. When ready to cook, prepare the potatoes by adding them to a small bowl and tossing with olive oil and seasoning with salt and pepper. Remove the container with the steak from the refrigerator. Shift the steak to one side and add the potatoes. Attach the CRISPi PowerPod to the container, set the mode to AIR FRY, set the time to 14 minutes, and press START. At the 7 minute mark, remove the PowerPod and toss the ingredients to ensure even cooking. Replace the PowerPod and press START to resume cooking. When 14 minutes are up, remove the steak from the container. Set aside to rest. Return the PowerPod to the container, select AIR FRY mode, and set the timer to 8-10 minutes to continue crisping the potatoes. Remove the crispy potatoes from the container when crisped to your liking. Serve the steak and potatoes and ENJOY! Follow for more simple, healthy recipes! . . #NinjaCrispi #SponsoredByNinja #easyrecipe #airfryerrecipes #steakandpotatoesrecipe
Olivia Adriance81,700 просмотров • 2 лет назад
SPRING PASTA SALAD WITH CRISPY PROSCIUTTO AND LEMONY PESTO✨a veggie-packed, gluten-free pasta salad with bright and zesty pesto and the perfect touch of saltiness from crispy prosciutto. Ingredients: 8 oz sugar snap peas 2 cups frozen peas 1 bunch fresh asparagus, woody ends removed and cut into 1” pieces 1 large shallot, finely minced 5-6 slices prosciutto 1/4 cup pine nuts 1/4 cup fresh dill, chopped 2 tbsp fresh mint, chopped 12 oz gluten-free pasta of choice (I did Jovial brown rice fusili) Lemony Pesto: 1/2 cup fresh lemon juice + zest of 2 lemons 2 cloves garlic 8 large fresh basil leaves 1/4 cup walnuts 1/3 cup olive oil 1/2 tsp salt 1/4 tsp fresh cracked pepper Instructions: Blanch the veggies: Fill a large stockpot halfway with water and 1 teaspoon salt. Bring to a gentle boil. Add ice and water to a large mixing bowl. (This will be for stopping the cooking of the blanched veggies.) Line a large plate with paper towels. (For draining the blanched veggies.) Add the snap peas and stalk pieces to the boiling water and boil for 1 minute before adding the asparagus tops. Cook 1 more minute. Using large slotted spoon, immediately transfer the veggies to the ice water. Once the veggies are cooled in the water, strain onto the paper towel lined plate. Cut the sugar snap peas into bite sized pieces. Make the pesto: Make the lemony pesto by adding all ingredients to a small high speed blender or food processor. Blend until smooth. Cook the pasta: Using the same stockpot, fill halfway with water and 1 teaspoon salt and bring the water to a boil. Cook pasta according to package directions. Once pasta is cooked, drain and add to a large serving bowl. Prosciutto and Pine nuts: Add the prosciutto slices to a large non-stick skillet, cook over medium heat until crisp (5-6 min), flipping often. Transfer to a paper towel lined plate. (It will continue to crisp as it cools.) Add the pine nuts to the same skillet and toast for 3-4 min. Remove from skillet and set aside. Assemble the pasta salad: Add the blanched veggies, shallot, dill, mint, chopped crispy prosciutto, pine nuts, and lemon pesto. Gently stir to coat. Salt to taste. Enjoy!
Olivia Adriance16,200 просмотров • 1 год назад
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