Aestura Atobarrier 365 Cream Review: How I Repaired My Damaged Skin Barrier

After overusing active ingredients like retinol, bakuchiol, and adapalene gel, I seriously damaged the skin barrier on my neck and face. I needed a true barrier repair cream, not just another moisturizer, and that search led me to Aestura Atobarrier 365 Cream.

Aestura Atobarrier 365 Cream helped restore my compromised skin barrier.

Why Aestura Atobarrier 365 Cream Works for a Damaged Skin Barrier

While researching how to heal a compromised skin barrier, I learned that recovery depends on skin-identical lipids—cholesterol, fatty acids, and ceramides. Aestura Atobarrier 365 Cream contains all three, making it an ideal ceramide moisturizer for sensitive, over-exfoliated skin.

After just three uses, I noticed a real difference. My skin felt softer, smoother, and deeply hydrated, and it was clearly on its way to being fully healed. The texture of this cream is beautiful—it glides on like silk, absorbs quickly and completely, and leaves no greasiness or tackiness behind.

I’ve been experimenting with skincare actives and barrier repair for years, and this was one of the fastest recoveries I’ve experienced. If you’re dealing with a damaged skin barrier or looking for a reliable moisturizer for sensitive skin, I highly recommend Aestura Atobarrier 365 Cream. It delivered visible results quickly and gave my skin exactly what it needed to repair and recover.

Learn more about damaged skin barrier here.

Disclosure: This post contains affiliate links. If you make a purchase, I may earn a small commission at no extra cost to you.

How I Damaged My Skin Barrier Using Retinoids and Bakuchiol

I’ve always believed in taking good care of my skin. So when I started using powerful skin actives like bakuchiol and adapalene gel, I thought I was making a smart, informed decision. Instead, I ended up damaging my skin barrier by overusing retinoids before giving them time to work.

I didn’t realize that retinoids like adapalene can take 12 weeks — sometimes longer — to show results. Impatient for improvement, I increased my usage. That’s when the irritation, tightness, and redness began.

Here's some information I gathered:

My skin became red, itchy, bumpy, and rough.

What Are Skin Actives?

“Skin actives” are ingredients specifically formulated to create noticeable changes in the skin. They’re not just moisturizers or cleansers. They’re targeted treatments designed to:

• Increase cell turnover
• Stimulate collagen production
• Reduce acne
• Improve texture
• Fade hyperpigmentation
• Smooth fine lines

They work by triggering biological changes in the skin. And that’s both their strength—and their risk.

Because they do something.

What Is Bakuchiol?

Bakuchiol is a plant-derived ingredient extracted from the babchi plant. It’s often described as a “natural alternative to retinol” because it can:

• Help reduce the appearance of fine lines
• Improve skin tone
• Support collagen production
• Provide antioxidant benefits

Unlike traditional retinoids, bakuchiol is generally considered gentler and less irritating. It doesn’t typically cause peeling or extreme dryness, which makes it appealing to people with sensitive skin. Here's one clinical study I found.

Proper use? Start slow. Even though it’s milder than retinol, it’s still an active. Most dermatologists suggest beginning with once daily or even every other day, depending on skin sensitivity.

What Is Adapalene Gel?

Adapalene is a topical retinoid—synthetic vitamin A—commonly used to treat acne. One well-known over-the-counter version is Differin Gel.

Adapalene works by:

• Normalizing skin cell turnover
• Preventing clogged pores
• Reducing inflammation
• Helping clear and prevent acne

It’s powerful. And like all retinoids, it requires patience.

Proper use? Start two to three times per week, at night only. Use a pea-sized amount for the entire face. Apply moisturizer. And most importantly—wear sunscreen daily. Here's a deeper dive, if you're interested. 

How I Started (The Right Way)

When I first introduced bakuchiol and adapalene gel into my routine, I did what I thought was responsible.

I used each two to three times per week.
I never used them at the same time.
I paid attention to my skin.

And then… nothing happened.

Weeks went by. No dramatic glow. No visible smoothing. No miraculous transformation.

Frustration crept in.

How Long Do Skin Actives Take to Work?

Here’s what I failed to respect: skin actives take time.

• Bakuchiol: often 8–12 weeks for noticeable improvement

• Adapalene: 8–12 weeks for acne improvement, sometimes longer for texture and fine lines

• Retinoids in general: 3–6 months for full benefits

That timeline is normal.

But in a world of overnight transformations and filtered results, patience can feel impossible.

I convinced myself that if a little was good, more would be better.

Where I Went Wrong

I started using adapalene gel every single night.

I started using bakuchiol every single day.

At first, I thought I was being proactive.

In reality, I was overwhelming my skin.

Within a short time, my skin barrier began to break down. I noticed:

• Tightness
• Stinging when applying products
• Increased redness
• Flakiness, roughness
• Sensitivity to products that had never bothered me before

My skin wasn’t improving. It was stressed.

The irony? I damaged my skin trying to improve it faster.

What Is the Skin Barrier (and Why It Matters)?

Your skin barrier is your outermost layer. It keeps moisture in and irritants out. When it’s compromised, everything becomes a problem—cleansers sting, moisturizers burn, and inflammation increases.

Actives like adapalene speed up cell turnover. Used correctly, that’s beneficial. Used too aggressively, it strips your skin of its natural protective balance.

Bakuchiol may be gentler, but it still encourages cellular activity. Layering and overusing multiple actives can compound stress on the skin.

What I Learned

1. Slow progress is still progress.

2. More is not better with actives.

3. Your skin barrier matters more than speed.

4. Consistency beats intensity.

If you’re using skin actives, respect them.

Start low.
Increase slowly.
Give it at least 8–12 weeks before deciding it “isn’t working.”
Watch your skin—not social media.

And if irritation starts? Pull back immediately. Repair first. Actives later.

A Gentle Warning

Skin actives are powerful tools. They can truly transform your complexion—but only when used correctly.

Impatience cost me weeks of healing time. I had to strip my routine back to basics: gentle cleanser, moisturizer, sunscreen. No actives. Just repair.

It was humbling.

If you’re currently using bakuchiol, adapalene, or any retinoid, take this as encouragement—not fear. These ingredients work. But they work on their own timeline.

Trust the process.
Protect your barrier.
Be patient.

Your skin will thank you for it. If you'd like information on how I repaired my skin barrier, read this post. 

Frequently Asked Questions

How long does adapalene take to work?

Adapalene typically takes 8–12 weeks to show improvement in acne.

Can bakuchiol damage your skin barrier?

While gentler than retinol, overuse can still irritate and weaken the barrier.

How do you repair a damaged skin barrier?

Focus on gentle cleansing, barrier creams, and avoiding actives temporarily.

Disclosure: This post contains affiliate links. If you make a purchase, I may earn a small commission at no extra cost to you.

Homemade Tomato Soup

 

Step aside, Campbell’s! There’s a new tomato soup in town. This soup is thick and rich and oh-so savory. After having it for lunch, my husband declared, “This is restaurant quality.” I agree. It’s so flavorful and filling. I hope you enjoy it!

Tomato Soup

• Makes 4 servings 
• Calories: 125 
• Carbs: 12g 
• Fat: 7g 
• Protein: 3g 
• Fiber: 3g

Ingredients:

• 1/2 tablespoon olive oil
• 1/2 tablespoon butter
• 3/4 cup onion, finely chopped
• 1/2 teaspoon sea salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 2 tablespoons tomato paste
• 2 cloves fresh garlic, finely minced
• 1 teaspoon dried rosemary
• 2 teaspoons dried basil
• 1 28-ounce can San Marzano tomatoes in puree*
• 1 cup chicken broth
• 1/4 teaspoon baking soda
• 1/2 cup half and half
• 2 teaspoons lemon juice, optional
• Fresh basil, thinly sliced, for garnish

Directions:

1. Heat the oil and the butter on medium high heat in a heavy bottomed pot such as a Dutch Oven. Add the chopped onions and sauté until translucent and golden, about 5 minutes.
2. Add the salt, pepper, and tomato paste. Stir and cook until the paste darkens in color, about 5 minutes.
3. Add the garlic, rosemary, and basil, and cook, stirring constantly, until fragrant, about 1 minute.
4. Add the canned tomatoes with all their juices and the chicken broth, along with the baking soda. The soda will fizz a bit, but the foam will dissolve as you stir. Put a lid on the pot and simmer over low heat for 20 minutes. Turn off the heat and stir well.
5. Using an immersion blender, blend the soup until smooth. Add the half and half and the lemon juice and stir until fully incorporated. Spoon into bowls, sprinkle with fresh basil, and serve hot.

Notes:

* Certified San Marzano tomatoes are known for being longer, thinner, sweeter, and less acidic, with thicker flesh and fewer seeds than other plum tomatoes. They’re an heirloom variety grown near Mt. Vesuvius in Italy. Make sure the canned tomatoes you buy are marked “D.O.P” to assure authenticity. If you use different canned tomatoes, you'll probably need to balance the acidity and tang of the resulting soup with a little sugar and a bit more baking soda.

I'm an Amazon associate. Accessing Amazon through one of my links means I will earn a few pennies from your purchase. 

 

High Protein Low Calorie Ranch Dressing

During the winter months, I swap chopped cabbage for lettuce in my salads. I add all sorts of other veggies--cucumbers, cherry tomatoes, olives, cauliflower florets, carrots, celery, etc.--anything that offers a good crunch. I also add a handful of nuts and seeds. Sometimes I add a protein (chicken or tuna or boiled eggs), but most of the time I eat salad sans meat.

I have been making my own High Protein Low Calorie Ranch Dressing. With just 3 ingredients, it’s easy and tastes delicious. Better than the bottled stuff, and I’m not lying. I use full-fat cottage cheese because I like the flavor. I used half and half because that’s what I happened to have on hand. You could cut the calories and fat even more if you used low fat or fat free cottage cheese, although I don’t think the end result will have the depth of flavor that this recipe offers. You could also use milk to replace the half and half. Give it a go and let me know what you think.

High Protein Low Calorie Ranch Dressing

Ingredients:

• 1 cup 4% Cottage Cheese
• 2 tablespoons half and half
• 2 tablespoons Badia Ranch Seasoning Powder

 Directions:

1. Add all ingredients to blender (I use a Ninja Nutri Pro) and process until smooth.
2. Store in an airtight container in the refrigerator for up to 1 week.

Makes 5 servings of about 4 tablespoons per serving.

Calories per serving: 56

Protein per serving: 5 g

Fat: 2 g

Carbs: 2 g

Please note: Traditional bottled ranch dressing usually contains 130-150 calories for a 2 tablespoon serving with a very high fat content.

I am an Amazon Affiliate. Clicking my links and buying products from Amazon means I will earn a few pennies on the purchases. 

Almond Flaxseed Crackers

 These crackers are a wonderful addition to any cheeseboard. The best thing about them
is that almost any spices can be used as flavorings. Use your favorites, and don’t be stingy. For the crackers I made, I used 1 teaspoon of onion powder, 1 teaspoon za’atar, 1/2 teaspoon garlic powder, and 1/2 teaspoon rosemary. Don’t skip the step of blooming the spices in the hot water. It does make a difference in the depth of flavor you’ll get.

Almond Flaxseed Crackers

Ingredients:

• 1 cup almond flour
• 1/2 cup flaxseed, ground
• 1/8 cup hemp hearts
• 1/2 cup boiling water
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Spices (of your choice):
•    1/2 to 1 teaspoon: garlic powder, onion powder, za’atar, rosemary, thyme, cumin, smoked paprika, cayenne pepper, etc.
• 2 teaspoons sesame seeds (white, black, or a mix of both)

 

Directions:

1. Preheat oven to 350°F.
2. In a medium size bowl, mix together the almond flour, flaxseed, and hemp hearts. Set aside.
3. In a glass measuring cup, add the boiling water, the oil, the salt and pepper, and your choice of spices. Set aside for at least 5 minutes to allow the spices to bloom.
4. Add the spiced water and oil mixture to the dry ingredients. Add the sesame seeds, and stir to combine all ingredients. Once a dough has formed, allow to rest for 5 minutes. This resting time will allow the dry ingredients to absorb the liquids.
5. Divide dough in half. Place half the dough on a cook sheet lined with parchment paper (or sil pat mat). Roll the dough into a rectangle 1/16-inch thick. I use this rolling pin; it is excellent and very easy to use.
6. Score the crackers into 1-inch x 1-inch squares. This pizza cutter does an excellent job of this.
7. Bake for 15-20 minutes, removing the crackers at the edges as they turn golden brown. Store in an airtight container for up to 7 days.

Yields about 72 crackers.

As an Amazon Associate, I earn a few pennies if you access Amazon from the links I post on my blog. 

Cranberries And Cream Cookie Bars #Recipe

I found a recipe online that combined a cream filling with an oatmeal crust and I fiddled with the recipe a bit. I added extra cranberries and vanilla to the cream filling. I decreased the salt and swapped out the white sugar for brown sugar in the crust. The result is a cookie bar that is wonderful served warm (with a scoop of vanilla ice cream???) or cold (with a cup of hot tea!). I hope you enjoy!

Cranberries and Cream Bars

Ingredients:

CREAM FILLING:

• 3 large egg yolks
• 1 1/2 cups sour cream
• 1 cup sugar
• 3 tablespoons cornstarch
• 2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cup dried cranberries

CRUST:

• 1 cup butter, very soft
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1 1/3 cups old fashioned oats
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 cup sweetened shredded coconut

 Directions:

1. Preheat oven to 350° F. Lightly spray a 13-inch x 9-inch baking pan with non-stick spray. Set pan aside.

2. Prepare cream filling. In the top of a double boiler, whisk together the egg yolks, sour cream, sugar, cornstarch, vanilla, and salt until well combined; stir in the cranberries. Cook and stir over simmering water until mixture is thickened, 10-15 minutes. Remove from heat and set aside.

3. Prepare the crust. In a large bowl, cream together the butter and brown sugar. Stir in the vanilla. Add the flour, oats, salt, baking soda, and coconut. Stir until all ingredients are well incorporated. Press HALF of the dough evenly into the bottom of the prepared baking dish. Bake the bottom crust until set, about 10 minutes. (The remaining dough will become the topping.)

4. Remove the bottom crust from the oven. Spread cranberry cream mixture over crust and crumble reserved dough evenly over the top of the cream. Bake until filling is set and top is golden brown, about 30 minutes. Cool and cut into bars.

December Holiday Special! Three Christmas romances available to Kindle readers for just 99¢ each. The books are on sale in Amazon Kindle Stores worldwide.

The links below will lead to Amazon US.  #ad

Her Mr. Miracle 

An Almost Perfect Christmas 

Grown-Up Christmas List 

Fried Green Tomatoes... And I'm Not Talking Fannie Flagg #recipes

I went to our local farmer's market yesterday… one of my favorite places to visit on a lazy Sunday afternoon. Before I knew it, my cart was filled with local peaches, apples, Brussels sprouts, zucchini, and other beautiful fruits and vegetables. Then I saw it! A huge basket heaped with the largest, plumpest green tomatoes I'd ever seen. That's when I realized that I'd never eaten green tomatoes.

How could I call myself a southerner, I wondered, without ever having tasted the very popular southern dish called Fried Green Tomatoes? I decided, then and there, to rectify the problem. I chose a couple of those luscious, green babies and put them in my cart.

I decided to try a dry/wet/dry method to coat the slices. Don't worry, it's easy. I'll explain in the directions.

Fried Green Tomatoes

2 large green tomatoes

2 tablespoons vegetable oil

Salt and pepper to taste

1/2 cup all purpose flour

1/2 tablespoon granulated onion powder

1/2 tablespoon granulated garlic powder

Large pinch of cayenne pepper

2 eggs

1 cup panko bread crumbs

Slice tomatoes into ¼ inch slices. 

Sprinkle slices with salt and pepper. 

Heat oil in a skillet.

Dry/wet/dry method:

In one bowl, stir together the flour, onion and garlic powders, and the cayenne pepper.

In another bowl, whisk the eggs until well scrambled.

Put the panko bread crumbs into a third bowl.

Dip the slices into the flour mixture, then into the egg mixture, then into the bread crumbs (get it… dry/wet/dry).

Fry the slices until golden brown, approximately 4 minutes on each side.

Drain on paper towels.

Enjoy!

Fried green tomatoes taste like nothing else I've ever eaten. The coating is crunchy and spicy, and the inside is firm but moist and has a slightly sour taste. Very delicious! Have you ever eaten green tomatoes? Where you eating out, or did you cook them yourself? How were they prepared?