Author / Chantel Chansa

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Posts by Chantel Chansa

I am a woman who loves and craves knowledge. I am a professional Cosmetologist who loves to eat and enjoy cooking. I am always on the hunt for ways to improve myself and want to share my knowledge with others. I love creativity and a free thinker.
by Chantel Chansa

HOMEMADE MARINARA STASH

I am aware that there are many, awesome tasting marinara out there and this one takes about an hour to achieve its beginning flavor. Many times, you will find those at restaurants on your pasta or pizza. I do not know any restaurants that would share their famous sauce recipe with just anyone. So, my mom stumbled upon this recipe and decided to try it. Let me tell you just how delicious it is. This marinara is one of the many great tasting marineras that can be used on anything that requires a tomato sauce. We use it mostly as spaghetti sauce. We have also used it as a marinara for cheese sticks, pizzas, and pasta dishes, such as lasagna and baked ziti. I have also used this marinara on English Muffin Pizzas. I will post that recipe at a different time but just use your creativity with that one. This recipe has great flavor and great consistency. In my opinion this marinara has the taste of slight sweetness, garlic and onion but all is perfectly balanced. One time I did add about 2 tablespoons of plant-based of heavy cream. This made it rich and creamy but it did take away slightly from my favorite flavor of garlic. I do like it either way but my favorite is without the heavy cream.

This recipe makes a lot and is so easy. Whatever you do not use, you can store in the fridge for about four days or freeze the unused portions in a freezer safe container. Thaw in the fridge is the recommended way but for a quick thaw, thaw in a bowl of cool water. In the first photo, I made spaghetti squash for our marinara and topped with vegan cheese crumbles. Second photo is the beginning stage of cooking the sauce. We have never been disappointed with this recipe. Once you make this marinara, you will make this all the time and will reach for that extra frozen sauce to make that quick meal. This recipe is also traditional, vegan, vegetarian, and plant based. The recipe is below to view or a PDF if you choose to download.

Start to finish time: 1hr 25min Makes: 12 cups

HOMEMADE MARINARA STASH

INGREDIENTS

  • 1/2 cup extra virgin olive oil
  • 2 Vidalia onions, peeled, and coarsely chopped ( any sweet onion is fine)
  • 6 garlic cloves, peeled
  • 2 tsp dried oregano
  • 4 (28oz) cans whole peeled tomatoes
  • 4 tsp Kosher salt, plus more
  • 1 1/2 tsp fresh ground black pepper
  • sugar of choice to sweeten if desired

COOKING DIRECTIONS

  1. Heat oil in a Dutch oven pot over medium heat. Cook onion and garlic, stirring occasionally – being careful to not let it brown-before becoming aromatic, approx. 3 mins. Add oregano and stir to combine.
  2. Using your hands or a potato smasher, crush whole tomatoes and add to the pot along with the juices; season with 4 tsp salt and 1 1/2 tsp blk pepper.
  3. Bring to boil, then reduce heat and bring to a gentle simmer.
  4. Cook uncovered, stirring occasionally, until sauce is reduced slightly, about one hour
  5. Remove from heat and blend with an immersion blender, food processor or blender until smooth. Place back into the Dutch oven and season with salt & pepper.
  6. Sauce can be stored in fridge up to 5 days in an airtight container or freezer up to 6 months.
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by Chantel Chansa

CHILI FOR CHILLY WEATHER

Now that we have approached the cooler days with chilly nights, we are all searching for foods that will keep us warm, full, and satisfied. I believe a great bowl of homemade chili is one of the many foods that was created to do just that. Everyone has their favorite homemade recipe, or a favorite brand of soup that fits your craving. The recipe that I am sharing with you has been a favorite of mine since I was a teenager. My mom would make the chili and make Bisquick bread bowls. Geez!!! It was delicious. This recipe, in my opinion, is the best tasting chili that can be served in 30 minutes. My favorite way to eat chili is adding rice, vegan shredded cheese, and vegan sour cream. This recipe, along with many recipes, can be altered to fit any eating lifestyle. It’s as simple as changing the meat and dairy choices. I am one of those people who will add other ingredients to my dishes to achieve a better flavor. I also want to note that my favorite brand of Cajun seasoning is Tony Chachere’s Creole in the green canister, it is mild and you only need half a teaspoon. Yeah, I know it says Cajun, but the Creole seasoning tastes better to me than the Cajun. Of course, you choose what tastes better for you and your family. Oh! and adding more seasoning will make the chili more flavorful. Just add a sprinkle at a time to get the taste you desire. Just remember how much you add so you can document it for future use. I sure hope you enjoy this delicious chili as much as I do. Below I have the recipe to view before you choose to download the PDF.

30 MINUTE CAJUN CHILI

Ingredients

  • 1 pound of ground meat or meat substitute
  • 1 – 15oz can kidney beans or bean of choice, drained & rinsed
  • 1 medium bell pepper, chopped
  • 1 medium onion, chopped
  • 1 – 15oz can diced tomatoes, do not drain
  • 1 – 15oz can tomato sauce
  • 1/2 tsp Cajun seasoning, increase if desired
  • 1 – 8oz or 16oz container sour cream for topping (opt)

Directions:

  1. Brown ground meat along with chopped onions and bell peppers, drain excess fat if using animal meat.
  2. Put remaining ingredients in a medium Dutch oven or stock pot. Add meat mixture once browned and drained. Cook on med-high until a slow boil then reduce heat to med-low and simmer for 30 minutes.
  3. Enjoy as is or add your favorite topping(s).

Feel free to download this recipe to add to your collection

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by Chantel Chansa

Carrot Dog Recipe

I love finding different recipes to try that offer veggies, fruits, beans and legumes as the meat substitute. I never would have thought that using carrots as a hot dog substitute and they actually do not taste like a carrot. I was skeptical at first when this recipe was presented to me. Once I tried it, I was in love with this particular recipe. I did try another carrot dog recipe but this one was my favorite and hope you enjoy it as much as I do.

If you are looking for a meat substitute for hot dogs, then this is the best one in my opinion so far. I and my family has tried a few different ones and this one has been the best tasting. Yeah, it may take a while to marinate but it is well worth the time. It does not taste like a carrot because of the marinade but taste more like a hot dog flavor from the grill. Not a heavy smoked flavor but subtle enough to taste the flavoring that a hot dog gives. I have noticed that if you marinate them longer than 24 hours, you’ll have a stronger taste of the soy sauce. Which isn’t bad tasting but just more pronounced in that flavor. You do not have to cook all of them at once, just store them in an airtight container with the marinade and cook as directed.

INGREDIENTS

  • 4-6 carrots peeled and ends cut off
  • 1/4 cup soy sauce/liquid amino acids
  • 1/4 cup water
  • 1 TBSP white vinegar
  • 1TBSP sesame oil
  • 1/2 TBSP apple cider vinegar (ACV)
  • 1 clove minced garlic
  • 1/4 tsp dried ginger
  • 1/4 tsp black pepper
  • 1/8 tsp onion powder

DIRECTIONS

  1. Boil carrots in a pan until tender, 8-10 minutes. DO NOT over cook. Once cooked, drain and rinse with cold water to stop the cooking process.
  2. While carrots are cooking, make the marinade. Add ingredients #2 – 10 to a shallow dish and whisk together.
  3. Add cooked carrots to marinade and shake gently until they are all coated. Cover and place in the fridge. Marinate at least 4 hours, or overnight.
  4. When ready to cook the carrots, heat a frying pan on med-high heat. Add carrots to pan with 1/2 cup of marinade. Turn heat down to low and simmer for about 10 minutes or until heated through.
  5. Serve on hot dog buns with your favorite toppings
  6. ENJOY !!!

Below you will find the PDF to download or print this recipe.

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    by Chantel Chansa

    What is the purpose of hair?

    Photo by Nataliya Vaitkevich on Pexels.com

    I want to share with you some knowledge about hair. Hopefully, you will find this information interesting and useful. Now days with all the tools, products and chemicals, we can achieve just about anything we want with our mane. However, not everything we do to our hair is good. I will probably have to give a series about hair because of all the information there is, it would make just one post extremely overwhelming.

    I first want to start off with, “What is the purpose of hair?” I’ll give you four top reasons for its purpose. The purpose of hair is first and foremost, it was designed to be protection for our body. Protection in the means of being a thermal regulator. Hair regulates body temperature, being in cold environments makes our muscles contract, causing them to pull the hair into an upright position. When this happens, the erected strands trap air and serve as insulation to protect the body from the cold. This is why when a person who has long, or thick. hair feels warmer than someone who has little or no hair. Hot temperatures give an opposite effect. As sweat glands secrete sweat, it evaporates to cool the body. This effect makes the muscles relax and causes the hair to lay flat in order to release heat.

    The second very useful function of our mane is it extends our sense of touch. It is astounding to know that we may feel an object before it even touches our skin. In 2012, a study was published by John Hopkins University School of Medicine. In that report, it stated how the brain processes and collects information through hair on the skin. David Ginty, Ph. D., professor of neuroscience at John Hopkins, says more than 20 classes of mechanosensory nerve cells in the skin is what detects everything from pain to temperature. I find it absolutely amazing how the design of our body can physically detect the feelings of the changes from our atmosphere, to knowing there is an object near you before it comes in contact with your skin.

    Now, for the third reason of how our hair serves a purpose. Having body hair which covers almost our entire body except for the palms of our hands, soles of feet, and lips. Aside from providing cover from the environment, body hair such as eyebrows, eyelashes, nose, and ear hair helps keep dust and foreign matter out. This is how we are able to feel something near us without it touching us. Those tiny, itty-bitty hairs that cover our body are called vellus hairs. Vellus hair is also referred to as baby hair, or peach fuzz, and is translucent and much thinner than the hairs on your other body parts.

    The fourth reason why hair is important is it gives you a sense of identity. For many centuries, hair has been a significant part of a woman’s physical feature of adornment and attraction, which it still serves the same today as such. Hair is the first feature on a person’s body that most people see and judge on its appearance.

    Now, you have four reasons why we have hair and its design of use for us. It serves a mighty and essential purpose for us. It is important to take just as great care of your hair as it is for your outer and inner body. Everything that we do to our body has a great effect on our well-being. No matter if your hair is long or short, you still have those sensory follicles. I may suggest being aware of what you are applying to your hair.

    by Chantel Chansa

    Walnut crumbles (meat alternative)

    There are so many beans, legumes, fruits, nuts, seeds and veggies that can be used as a meat alternative. It also never occurred to me how much protein, fiber, vitamins, and more are in these alternatives. I’d say they are far more beneficial than meat itself. This recipe my mom stumbled upon and so we decided to try it. Prior to finding this recipe we were using frozen ground meat as an alternative. When we first tried it, we used it as taco meat. I tried it and fell in love with it. It is so easy to make and you can double the recipe and make them plain, just minus the seasoning when making the recipe. I freeze the plain crumbles. When ready to use just add your favorite seasoning. What I do is just add about 1 tsp of water to about 1/2 cup plain crumbles and dry seasoning (single person serving). Add more water if it does not completely moisten them. Then just spread the crumbles on a small toaster oven sheet and give it some heat to dry them, maybe about 5 minutes in the little oven. I sure hope you enjoy this meat alternative as much as I do.

    If you would like to download this recipe, the PDF is below. Look for the black “download” button.

    walnut-crumblesDownload

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    by Chantel Chansa

    Plant-based, Vegan, & Vegetarian Differences

    Plant-based definition, according to Wikipedia, is “a diet consisting mostly or entirely of plant-based foods. Those foods encompass a wide range of dietary patterns that contain low amounts of animal products and high amounts of plant products, such as vegetables, fruits, whole grains, legumes, nuts and seeds.”

    I wanted to put some knowledge out there for those who do not know what these differences are when it comes to healthy lifestyle eating. There are a lot of diets out there that works for some people and for others it does not. However, there are people who want to do something different and achieve great results without spending extra money on a diet plan. When a person decides to make changes to their eating lifestyle, they are automatically aware that there is going to be an extra expense for that achievement. I can personally tell you that since I have implemented plant-based eating, I have saved money. It does not have to be a costly diet to get the results that you want. Here’s why I say it is cheaper to eat healthier. There are a lot of staple foods that a plant-based eater would have in their home. Let me start with beans and legumes. Beans are cheaper if bought dried. Depending on the size of your family, beans can last you for at least a couple of meals. Beans and legumes can be used in many different ways than just being cooked in a crockpot. I have some recipes available that can get you started on plant-based eating meal ideas. Beans are not the only plants that are a very versatile food. Nuts and seeds can be used in many different ways to incorporate into your recipes. And lastly, fruits and veggies, we all are very familiar with those and know how to cook with them. So, with this small insight of explaining how plant-based is cheaper compared to buying meat.

    I personally do not totally agree with Wikipedia’s definition. My definition of plant-based eating is only eating foods that are grown from the earth. Foods such as fruits, vegetables, whole grains, nuts, seeds, legumes, beans and oils. I do not agree that animal products are a way of plant-based eating. This lifestyle does not mean you are vegan or vegetarian. Plant-based is not choosing to eliminate all meat, dairy, and processed products but rather eating more from plant sources.

    Vegan (partial definition) from Wikipedia, “the practice of abstaining from the consumption and use of animal products.” See Wikipedia for the full definition.

    Another definition of vegan is all animal products including meat, poultry, fish, eggs, dairy, and honey are excluded from the diet. Lots of vegans do make exceptions and consume honey and other foods such as oysters since the farming is good environment. But keep in mind, like with any diet, personal decisions play a huge factor. Depending on that individual, some avoid foods using parts of an animal for manufacturing. For example, granulated sugar is made using cattle bone char.

    Lastly, with veganism, a thing to note about this lifestyle, most people who categorize themselves as vegan do not use anything that has animal products in it, such as skincare, haircare, clothing, and furniture.

    Vegetarian from the version of Wikipedia says “vegetarianism is the practice of abstaining from the consumption of meat. It may also include abstaining from eating all by-products of animal slaughter. Vegetarianism may be adopted for various reasons. Many people object to eating meat out of respect or sentient for animal life.”

    So, the overview between vegetarian and vegan is, vegetarians don’t eat any food products made from meat, fish, shellfish, game, crustacea (such as prawns or crab) or by-products of animals. Vegan is much stricter who also avoids all meats, fish, poultry and by-products of animals, but also restricts all dairy and all dairy derived products from animals, including eggs.

    More lifestyle eating labels

    There are some people who will follow the guidelines of any of the two eating habits listed above, and those people are in one of the two categories of Flexitarian or Pescatarian. I’ll explain below what those two are and what is involved with that lifestyle.

    Flexitarian – a person who usually follows a vegetarian diet but does allow themselves to eat eggs, seafood & fish, meat, poultry and dairy occasionally.

    Pescatarian– a person who eats eggs, dairy products, fish and seafood but restricts all meat and poultry.

    In my opinion, flexitarian or pescatarian would be a great start for someone who wants to transition into a healthier lifestyle of eating. It is not easy for some people to just quit eating meat or dairy in just a day or a week. Especially if you grew up having meat on your plate with every meal. All it takes is a conscious effort to improve yourself. Changing your diet is not the only thing that takes effort to adjust when we have been conditioned to think something is good, but find it is not. There are many organizations that has misinformed us all of our lives. Making changes is not always easy because it takes us out of our comfort zone, and it’s okay to feel that way, as long as you have the willpower to make that change for your overall well-being.

    In conclusion, I hope I have given you some knowledge on different lifestyles of eating and to not be afraid to make that step towards a healthier lifestyle. I, myself, am not perfect and struggle sometimes with sticking to just one category of lifestyle of eating. However, I do put in great effort to fast as much as possible and stick to my plant-based diet. A plant-based diet is the one diet that my body has benefited the most from.

    ****DISCLAIMERS****

    I am not a healthcare professional in any manner. I advise you to speak with your doctor prior to making any decisions concerning your diet.

    This post is from my personal research and experience that I want to share.

    I do not receive any type of commission from Wikipedia for posting links or using reference for their website.

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    Photo by Dana Tentis on Pexels.com
    by Chantel Chansa

    Best Black Bean Burger

    Vegetarian ,vegan, plant based friendly

    This black bean burger recipe is, so far, the best I have ever tasted. It is better than the famous box brands. This recipe uses fresh ingredients for the most part, but, all can be fresh if you cook your own black beans in place of using the canned. The one tip that I can give about this recipe is to be sure the beans drain at least 20 minutes to avoid having “too moist” burgers. I have only cooked these on the stove in a skillet, but I’m most certain that these will taste just as good on the grill or oven. This recipe can also be used by anyone who just wants a break from meat, but also wants a delicious alternative to meat. This recipe is a five star in my household.

    Black Bean Burger Recipe

    Ingredients Makes 6- 3 1/2″ wide patties

    • 2- 15oz cans black beans, rinsed and drained (reserve 6 TBSP of the liquid)
    • 2 TBSP All-Purpose flour
    • 4 scallions, minced
    • 2 garlic cloves, minced
    • 1 tsp ground cumin
    • 1 tsp hot sauce (opt)
    • 1/2 tsp ground coriander
    • 1/4 tsp salt & pepper-each
    • 1- ounce tortilla chips, crushed (roughly 1/2 cup)
    • 1/4 cup olive oil (any high heat oil or spray)
    • 6 burger buns

    Directions to make patties

    Be sure beans are rinsed and well drained and allow them to sit in the colander for 30 minutes.

    Whisk reserved bean liquid and flour in a large bowl until well combined and smooth. Stir in scallions, salt, and pepper until combined. Process tortilla chips in food processor until finely ground. Add beans and pulse until beans are coarsely ground (about 5 pulses). Transfer bean mixture to bowl with flour mixture and mix well.

    Divide mixture into six portions having 6 firmly packed patties. Heat 1 TBSP oil in a nonstick skillet over medium heat. Lay 3 patties in skillet and cook for 5 minutes, or until browned. Flip and repeat the process (including the oil) prior to cooking the other side.

    To keep patties warm while cooking the remaining patties, adjust oven rack to middle position and heat to 200 degrees. Place cooked patties on a rimmed baking sheet in the oven to keep warm.

    **Cooked patties should not be mushy or fall apart**

    Note: The recipe above is how I make mine, the PDF is from the original source, “Vegan for Everybody” recipe book by America’s Test Kitchen. Here is the link if you are interested in purchasing.

    https://www.booksamillion.com/p/Vegan-Everybody/Americas-Test-Kitchen/9781940352862?id=8866666383342

    The PDF is below if you choose to download or want to print it for your recipe book of favorite recipes. To download recipe, touch the black “download now” button.

    black-bean-burger-pdfDownload Now

    ****DISCLAIMER**** I do not receive any type of commission for anyone who clicks the link or makes a purchase with Books-A-Million.

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    by Chantel Chansa

    My Seafood Special

    vegetarian, flexitarian, pescatarian friendly

    I will be sharing many recipes throughout my blog site but you will find recipes in specific categories of your eating choice. I wanted to share this recipe because it is one of my creations that I just made up and gobbled up. I have always loved imitation crab and still eat it often, though I eat mostly vegan. However, I am very picky with how the imitation crab taste, I guess it’s because of how it’s packaged and what they use to preserve it. I finally found a brand that I am in love with and has less ingredients used for its freshness. It’s from Trans Ocean and from the Simply Surimi line of their products. I use the flake style because it’s easy to shred for the salad. This recipe is vegetarian friendly.

    Preview(opens in a new tab)

    Anyways, I have had this salad with club crackers, sourdough bread, fresh white bread and butter croissant. The large croissants are my absolute favorite is the large butter croissant. I lightly toast it and add the salad to my bread and then garnish it with Alfalfa and/or cilantro. This recipe creation has been a winner with my family. I sure hope you enjoy it as much as I do. I have made this recipe to be downloadable or you can print it.

    Here’s the recipe for you to view and the PDF is below that if you decide to download it.

    Ingredients and directions are below.

    Ingredients:

    • 1-pkg Surimi Flake Style Imitation crab meat (Trans Ocean is the distributor)
    • 1/2 tsp fresh or dried dill
    • 1-2 TBSP fresh cilantro, chopped
    • 1/2 celery stalk, thinly sliced
    • 1/2tsp garlic and onion powder
    • 1/2 tsp oregano (opt)
    • 1 1/2 TBSP your favorite mayo (add more for a creamier texture)
    • 1-2 tsp any tarter sauce spread (I use dill pickle tarter spread)
    • 3-4 Large sandwich croissants

    Directions

    Stir all ingredients together in a medium glass bowl.

    Once you achieve the taste to your liking then cut your croissants in half and lightly toast.

    Garnish how you wish. My favorite garnish is Alfalfa sprouts and a non-dairy cheese crumble.

    by Chantel Chansa

    Skin and Within

    I chose to chat about skin in this next series because of how vital it is to take care of it, inside and out. Everything we eat, drink, and put on our skin affects the quality of its appearance and your confidence. Our skin is the largest organ of the body. It serves many purposes such as protecting our anatomy and protects us from Earth’s natural elements, like microbes. Another very important function it has is, it regulates out body temperature and allows us to feel sensations such as touch, heat, and cold. Here is a link I would suggest to further your knowledge about skin and in-depth details of its functions. I just wanted to share a small amount of knowledge. https://www.britannica.com/science/human-skin

    Our skin has three layers, all which serve as a function of the body. These layers all have names: epidermis, dermis, and subcutaneous.

    • Epidermis layer – is the outermost layer, which provides protection for the entire body, is waterproof, and carries our skin tone.
    • Dermis layer – is the second layer of the skin, which sits beneath the epidermis. This layer contains tough connective tissue, hair follicles, and sweat glands.
    • Subcutaneous layer – this layer is the deepest layer of our skin. This layer of the skin is a tissue (hypodermis), made of fat and connective tissue.

    As I mentioned above about how vital it is to be mindful of how we care for our skin, I will add details, or examples, of what to keep mindful of. This also means you can research the ingredients of cosmetics and other products that I will list below. Everything we ingest, and apply topically, is absorbed into our bloodstream. Find a product that has the fewest ingredients on their label.

    • Foundations, blush, eyeshadow, lipstick, eyeliner, mascara
    • Lotions (hands, feet, body), sunscreen, body sprays, bed misting sprays
    • Soaps, body wash, shampoos, conditioners, body scrubs
    • Medical and Rx topical cream, moisturizers (face), deodorants

    I know this is a lot, but all the products that I have listed, about 90% has harmful chemicals in them. Now, I can’t say that I don’t use any of them, but I do use them only when necessary. Like makeup, I only wear it when I go to work, and as soon as I get home that mess comes off. I do not like cheap cosmetics, but that’s just what is in my current budget. The products that I do use make my face feel suffocated and yucky. But who’s to say that even the expensive ones will be any better. This will have to be a search for more natural or better ingredients for the cosmetics that we use.

    So now for the lotions, I don’t use lotion much since I use certain oils as a moisturizer. However, every now and then I will use scented body lotions, just for the scent. What I use does contain not so good ingredients, but like I said, I don’t apply them often at all. What I suggest for daily use for dry, chapped, and cracked skin is Coconut oil. I have used coconut oil for cracked skin, but it didn’t work as fast as I wanted it to, but I love it for its nutritional properties. What I did use for cracked skin is Eucalyptus and Lavendar oil and a hand glove. Another very good natural product to use is vegetable glycerin. There are many oils that can be used for whatever skin condition you need to address.

    Moving on to the sunscreens, I personally do not use any. I could count on both hands how many times I have used a sunscreen anywhere on my body. My reason for not using it is because I never felt comfortable with it. Then about 10 years ago is when it started with the rumors of some of them causing cancer, mainly of the skin. There has been recent research about sunscreens that I have found saying that there is a chemical that is indeed cancer causing. I have provided the link of the site that I felt trustworthy of the most recent research about this product. If it is a concern for you, please take a read of this article from Yale University. /www.yalemedicine.org/news/is-sunscreen-safe

    Soaps, bodywashes, scrubs (exfoliants), and shampoo & conditioners are not good for your body, or hair, because all the chemicals are absorbed through your scalp. Making your own can be costly, compared to the ones in the Supermarket, but it is much better. You will know exactly what is in the products that you create for yourself/family. I still say, less ingredients are best. Scrubs/exfoliants from the store are not good for your skin. It may appear that your skin looks good, but just keep in mind what chemicals your skin is absorbing. Face, foot, and body scrubs can be made at home and work much better than the ones you buy at the store. However, with those, you have a shorter time span to use but I’ll talk about how to make natural beauty products in a future post. I understand that not everyone has the time to create their own formula for yourself, so my suggestion is that you find someone who does this as a small business and give them the support, if you choose this route of skin care.

    In conclusion, I hope that I have provided enough information to have you intrigued enough to research for yourself and find what works best for you and your family. Everything we put on our body, and in it, has an impact to our well-being, whether we know it or not. No, we are not perfect, and will many times go to products in stores because of the convenience that is readily available for us.

    ***DISCLAIMERS***

    • I AM NOT A HEALTHCARE PROFESSIONAL AND CANNOT DIAGNOSE ANY CONDITIONS
    • I AM A PROFESSIONAL COSMETOLOGIST AND CAN ONLY ASSIST IN BEAUTY KNOWLEDGE AND GIVE RECOMMENDATIONS
    • THIS INFORMATION IS FROM MY EDUCATION, EXPERIENCE AND RESEARCH
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