“ If you can dream it, you can do it “


I’ve always been a big dreamer. The most amazing opportunity came my way a little over 3 months ago that has allowed me to see my wildest dreams come to fruition. My life has drastically improved on every level in such a short amount of time... for that I’m so grateful.

If you are looking for more FREEDOM in your life, to be a part of a badass community and are ready to take off a ground level opportunity in a billion dollar beauty business, you’ve come to the right place. If you are looking to work from home and create your own schedule, it’s time for you to connect with me and level up!

Shoot me a DM and let’s get you started! I cannot wait to mentor you in creating the life you imagine and deserve.

If you are simple interested in top of the line, cruelty free beauty products, to aid in healthy aging, fill out my consult quizzes so I can customize a luxurious lineup for you. I hook it up for my people.

Chat soon!
Xx Susana


Garlic Butter Baked Salmon


2 Fillets of Salmon
2 Tbsp of Unsalted Butter
1 tsp of Lemon Zest
1 tsp of Lemon Juice
2 Cloves of Garlic, minced
1 Tbsp of Parsley, minced
Salt and Pepper, to taste


1) Preheat your oven to 400 degrees, roll out a big piece of aluminum foil big enough to wrap the salmon nicely, place the salmon fillets in the center. Fold up all 4 sides (so nothing spills) and set aside.

2) In a small bowl, mix together the butter, lemon zest and juice, garlic, parsley and salt and pepper pour over the salmon, wrap tightly then place on a baking sheet and bake for 15 minutes.

Beef Stew


4 lbs of Chuck Roast, cut into bite size pieces
¼ cup of All Purpose Flour
3 Tbsp of Olive Oil
2 Onion, cut into bite size pieces
1 lb Potatoes, peeled and cut into bite size pieces
1 cup of Red Wine
5 Carrots, peeled and cut into bite size pieces
3 Stalks of Celery, cut into bite size pieces
4 Cloves of Garlic, chopped
¼ cup of Tomato Paste
3 1/2 cups of Beef Broth
1 Bay Leaf, dried or fresh
1 Tbsp of Fresh Thyme
1 Tbsp of Fresh Rosemary, minced
1 cup of Frozen but thawed Baby Peas
Salt and Pepper to taste


1) Add the oil to a large pot and preheat it over high heat until the oil is so hot that it starts to smoke a little.
2) Add the beef and season with salt and pepper, cook it for about 5 to 7 minutes or until seared well on all sides. Remove from the pan onto a plate and set aside.
3) To the same pan with add the onions, carrots, potatoes, garlic, and celery, season with salt and pepper and cook for about 5 minutes or until the veggies develop some color.
4) Add the flour and stir well, continue to stir wile cooking the flour for about 2 minutes. Add the wine and using a wooden spoon, scrape the pan to lift off all those browned bits.
5) Add the tomato paste and stir well, add the beef broth, the bay leaf and the thyme and rosemary and bring the mixture up to a boil. Add the browned meat back in and reduce the heat to low. Cover and cook for about 2 ½ hours checking on it periodically.
6) After 2 ½ hours, remove the lid and turn the heat up to medium high, taste for seasoning and adjust if you feel necessary, add the peas and cook for about 2 more minutes.

Recommendation #3

Write 1-2 sentences describing what followers will find when they tap the link.