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@champagnebecca: transitioning seasons got my skin begging for moisture 🫠 thank u @White Fox Boutique with the hydration 🤭💦 #whitefoxpartner

champagnebecca
champagnebecca
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Region: US
Monday 27 October 2025 21:18:06 GMT
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Comments

ashlyn.cc
Ashlyn 💋 :
that minty fresh feeling is so ahhhh 😌
2025-10-27 21:38:26
2
ladyzythen7245
Guadalupe Hernandez 🇲🇽 :
I need some!
2025-10-27 22:24:43
0
abdulrahim_._
عائشة🫐 :
That lip oil has such a cute colour ♥
2025-10-28 04:14:45
0
curlgirlari
Arianna :
😍😍
2025-10-28 16:11:07
0
ceciliasa_
Cecilia :
💗💗💗
2025-12-17 21:39:00
0
chichiforeverrr
Chi Chi Forever :
Your before and after makeup always eats Becca! More champagne for you 🤭😍🥂
2025-10-28 06:50:55
0
itss.destiinyy
Dess.xoxo🍒 :
I have that same problem but just my nose it always peeling cause it so dry
2025-10-27 22:32:31
0
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From the plane to the store, from the store to the kitchen. ✈️🍽️ This is my go-to post-flight, jet-lag dinner—a dish I’ve made a millioooon times when I want my own cooking, but don’t have the energy for the full shabang. Just a lil quick 1, 2 step! Meet my ICONIC Coconut Chilean Sea Bass 🥥🔥

And listen closely: the sauce is the star, not the fish. I’ve made this with cod, salmon, catfish, shrimp… and honestly, it might even work on chicken, quiet as it’s kept 👀 It’s herby, spicy, creamy, and pairs perfectly with just about any side. Effortless, comforting, and big on flavor. Ingredients Fish of choice (Chilean sea bass, cod, salmon, etc.)
1 can coconut milk Few garlic cloves Lime juice 
Green curry paste
Handful of cilantro
Handful of green onion
Half of a white onion
Jalapeño (optional, depending on spice level)
Salt & pepper Instructions
Add all sauce ingredients to a blender or food processor and blend until smooth. Coat fish with olive oil, salt, and pepper. Pour sauce over fish. Roast at high heat until cooked through (I do 485°F for ~10-20 minutes, depending on thickness). Save this for a quick weeknight dinner, share it with a fellow seafood lover, and let me know if you try it! • • • #chileanseabass #coconutcurry #seafood #weeknightdinner #simplerecipes
From the plane to the store, from the store to the kitchen. ✈️🍽️ This is my go-to post-flight, jet-lag dinner—a dish I’ve made a millioooon times when I want my own cooking, but don’t have the energy for the full shabang. Just a lil quick 1, 2 step! Meet my ICONIC Coconut Chilean Sea Bass 🥥🔥

And listen closely: the sauce is the star, not the fish. I’ve made this with cod, salmon, catfish, shrimp… and honestly, it might even work on chicken, quiet as it’s kept 👀 It’s herby, spicy, creamy, and pairs perfectly with just about any side. Effortless, comforting, and big on flavor. Ingredients Fish of choice (Chilean sea bass, cod, salmon, etc.)
1 can coconut milk Few garlic cloves Lime juice 
Green curry paste
Handful of cilantro
Handful of green onion
Half of a white onion
Jalapeño (optional, depending on spice level)
Salt & pepper Instructions
Add all sauce ingredients to a blender or food processor and blend until smooth. Coat fish with olive oil, salt, and pepper. Pour sauce over fish. Roast at high heat until cooked through (I do 485°F for ~10-20 minutes, depending on thickness). Save this for a quick weeknight dinner, share it with a fellow seafood lover, and let me know if you try it! • • • #chileanseabass #coconutcurry #seafood #weeknightdinner #simplerecipes

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