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REVEALED! Our Best Palette Yet! EMPOWERED

Hey beautiful people! I am so excited to share this palette with you.

When I started my journey in the beauty industry, I never knew it would take me this deep into understanding who I really am. The truth is, we all are born powerful, but we allow people to tell us who we are & how far we can go. Whether we listen to it or not, it’s hard not to let it chip away at us & sometimes, we allow ourselves to be defined by others & that limits us.

I want you to free yourself of any limiting beliefs that you have & to know that you’re capable of the unimaginable, and that you can become everything you have ever dreamed.

You guys know our big palettes have been a form of self-expression for me & our EM(POWER)ED collection is an exploration of self-love & acceptance. It’s about allowing yourself to embrace every aspect of who you are & unlocking that superpower, that potential, that magic that is in every single one of us. The new EM(POWER)ED Collection is here to remind you just how powerful you truly are!
  
 I am so excited for you all to OWN your own power 💖

#EMPOWERED✨ #LaunchingOctober3 WORLDWIDE!!

LET’S BECOME FAMILY!
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Crockpot Carnitas – So Easy!

Hi friends! Goodness I love this recipe so much! It's so tender, ,melts in your mouth and I just KNOW you will love it! 2.5lb Pork Shoulder Olive oil for searing 1/2 cup of Chicken Stock Juice of 1 orange Juice of 1 lime 4 cloves of garlic, sliced 1 tsp each of oregano, garlic, onion, paprika and cumin 2 dry bay leaves Salt and pepper to taste Salsa verde 1 small yellow onion, halved 1lb of Tomatillos 2 jalapeños (or 1 if you don’t want it too spicy) Few cloves of garlic Juice of 1 lime Handful of cilantro 2 tsp (or more to taste because this is your salt) of chicken bouillon powder I Cooked my pork low and slow for 7 hours, once really tender I took it out, shredded it and popped it under the broiler to crisp the edges, then I added it to a platter and spooned over some of the juices from the crockpot to it moist, so good! For the salsa verde, once I blister my veg, I pop the whole pan in a 400 degree oven for like 15 minutes then blend it all and I like to do this the morning of so it can sit in the fridge all day and those flavors can really blossom. Serve with your fav tortillas or toppings or as a bowl, so delish!

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