Today is the launch of something I have been dreaming about for a while. To be perfectly honest, podcasts were never really my thing. For a while, they reminded me of talk radio – they still do, sometimes – and I never really envisioned myself as a talk radio person. I grew up listening to talk radio in the car with my parents — mostly politics. Needless to say, not my cup of tea.

This all changed for me when I listened to NPR’s “How I built this” which interviews the founders of companies all over the world to learn how they became successful and the challenges they faced along the way.


As an entrepreneur for the past 5 years, and owner of two businesses, I felt inspired and motivated to dream like I never have before.

I started listening to the Rise Podcast with Rachel Hollis, author of “Girl, Wash Your Face” and felt deeply aligned with her mission of creating a business podcast for women especially, in a male dominated realm. Not just the usual questions women CEOs are asked like, “how do you balance it all?” “how has motherhood affected your career?” — it is a rare occasion that a male CEO is asked, “how do you balance making it to little league games and running this company?” However, I am a mom. I am a daughter. I am a wife. These themes flow throughout my work. I am not going to pretend like I have got it all figured out, because no one does. We are constantly working at finding the balance, but that is where community comes together and lifts you up and helps you keep going. I am here to build this community.

Women owned businesses are growing at a rate of around 2.8% according to the Census Bureau. There’s a shift happening. Can you feel it?

A common misconception is that you have to KNOW something or be VERY GOOD at something to start a business. Like, you need to go to school for that “thing” and only THEN you can be your own boss. In this day and age we are living in informational overload. If you have access to google or youtube, you can learn just about anything. I mean, that’s how I learned how to do a podcast…I wasn’t born with this knowledge! I also started a successful wedding planning and design business with zero certificates, zero college courses on event planning. I just had faith in myself that I could do it. And I prove it every single day.

If I told you about my BIG dreams, the ones I tell myself every day, envision myself already doing, you might laugh. And that’s okay. They aren’t meant for anyone else but me. But, I didn’t think twice when I quit my corporate job to start a business in 2014 (I was pregnant with my first at the time, too!) I didn’t think twice about starting another new business in 2017. Thoughts can get in the way of you just leaping.

IT DOESN’T MEAN IT IS EASY. Don’t let that fool you. It doesn’t mean I don’t have second thoughts some days or stress myself out. But I have learned to manage that the best way I can and keep on keeping on. Because, the key really is to just keep going. Don’t give up. If you keep at something for long enough, you will eventually get there. I call this the “Edison” concept. You might fail over and over again, but you just keep going and you will strike “gold.”

This podcast is here to give weekly tangible advice and tips on how to thrive in your “HEART WORK” –your passion, your drive, the thing that fills you up and the tools you need to take the dream and make it a reality. Also, the things I use throughout the day — this might be concepts I learned from practicing, teaching, and being a student of yoga for over a decade. Tips I have learned from other entrepreneurs, moms, creators, writers and more. Lessons I have learned from overcoming cancer and disease.

If you are here, you are already one step closer. Thanks for reading, thanks for listening.

Let’s maximize the joy in our lives and build something you believe in.

Here’s a link to listen! Please subscribe! Thank you! Later today you will be able to listen via Spotify and iTunes!

episode one!

Blessings and lessons.


Everyone says the second pregnancy can be totally different than your first. Mine has been an emotional roller coaster of a ride! My first pregnancy with Sofia was so physically extreme with morning sickness around the clock until 31+ weeks.

Of course, I imagined the gender would be different since my morning sickness went away as I entered into the second trimester. We were so happy and surprised to hear we are having another girl! This baby is chill and relaxed most of the time, but definitely kicks up a storm (soccer player??)!

I know I am very blessed. I work on staying in a gratitude vibration — simply being grateful for experiences as they unfold, trusting in them, and being thankful for the lessons. My journey with yoga and spirituality has given me a strong foundation to walk on.

This baby saved me. Without her, I would not have tested abnormal for my thyroid levels. I have hypothyroidism due to Hashimoto’s (an autoimmune disease that attacks the thyroid). This is genetic. Luckily, I have been able to keep the symptoms down by leading an anti inflammatory lifestyle (as witnessed by this blog!)…however, this can cause many issues if left untreated. I was sent to an endocrinologist to test further and be treated. Unfortunately, he found a “nodule” or mass on my thyroid and I was sent for a biopsy.

A pathologist used an ultrasound to guide a needle into the nodule and extract cells to look closer at under a microscope. We were hoping to be in the 90% of cases where these are benign, however, mine ended up being malignant. I was diagnosed with Papillary Thyroid Cancer.

This is, luckily, a slow growing and mostly isolated cancer. Fortunately, after another ultrasound assessing lymph nodes in my neck, the cancer has not spread. This means that I can wait till after I have baby girl #2 and then schedule a surgery for a full thyroidectomy.

There is a lot of darkness surrounding the word “Cancer.” It’s never an easy or non-scary diagnosis no matter the kind. My goal is to take away the stigma and discuss the disease for what it is. Dis-Ease in my body. The word healthy is derived from HEAL – THY(thyself). Cancer, unfortunately, is a multi billion (or trillion?) dollar industry. Follow the paper trail and you will see it’s an entwined web of big pharma and corporations — yuck. I do believe there are good companies and people out there fighting for the greater good, so I don’t want to discount their efforts at all. I just like to bring awareness to an issue that means a lot to me.

I wanted to start blogging about this because as I researched there is little to nothing on women in pregnancy battling disease and it’s an isolating place to be. I want to take the fear away of talking about health and illness especially during a time you are trying to be the most fertile womb and safest space for your little one.

I plan to discuss ways I am healing myself holistically — things I have control over in the here and now.

If you have been through a similar experience or know someone who has had PTC I would love to connect. I am still in the process of researching and always wanting to learn more.

If you have taken the time to read this, thank you! It means a lot to me and I hope you know that a scary diagnosis does not mean the end at all or that you are left helpless to care for yourself. My main lesson has been to listen to my body and to slow down. Let go of the things that do not serve me and try to stay in a relaxed state — where my body stays in the parasympathetic nervous system and allows healing to occur.

Relax and be stress free.

Deep gratitude to the people I know who have talked openly about their health and ways they have been battling their own diseases. I am inspired each and everyday with the warriors that walk amongst us. Many people are dealing with things that we could never imagine, I’m reminded of the saying, “never judge someone until you walk a day in their shoes.” I respect and look up to you all fighting your silent battles and want you to know I am here to talk to if you ever need a friendly ear to listen.

In health and happiness,

Jessica xoxo

Photo Credit: Altamira Film Co – Cory Hammons

Tuscan Kale, Balsamic Sweet Potato and Wild Rice Warm Salad – #vegan #getinmybelly



Okay, so this salad has been my new favorite meal – I like it so much I eat the leftovers for breakfast sometimes. It’s a spin off of my Faux Sweet Green Salad Recipe – and I absolutely love that it’s warm. So it might be a big favorite in the fall but I’m sharing it now as there were many people on Instagram asking for the recipe!! Super easy to make, you can find Tuscan Kale at your local supermarket or preferably at your local farmers market! Try to buy organic where and when possible! I hope you all enjoy it!

What you need:

  • 1 Head of Tuscan Kale, washed and roughly chopped
  • 2 Medium Sweet Potatoes, cubed
  • 2 Cups of Wild Rice, cooked
  • Green Onion
  • 2-3 Garlic Cloves, chopped
  • 1/2 cup of white wine (can use water if you prefer)
  • 1/2 cup (+ more for sweet potatoes) of Balsamic Vinaigrette (this is something that if you buy from an artisan oil and vinegar shop can REALLY transform the dish!) – try to splurge on nice olive oil and balsamic when possible 🙂
  • Salt, Pepper, Red Pepper Flakes
  • Balsamic Drizzle for topping
  • Olive Oil


  1. Heat Oven to 400 degree Fahrenheit, place sweet potato cubes on cookie sheet and drizzle olive oil, balsamic vinegar and S&P over them mixing to coat evenly. Cook for 20-35 minutes depending on how cooked you prefer them (I actually like when they are a little charred!)
  2. Meanwhile, cook rice, chop kale, prep other ingredients.
  3. Once rice and potatoes are done, drizzle olive oil in a pan and add the kale and 2-3 stems of green onion also roughly chopped, seasoning with salt and pepper. Turn heat to medium and add the white wine and cover, reducing heat as necessary.
  4. Make sure to keep stirring so the ingredients don’t stick to the pan.
  5. Once Kale looks bright green, add rice, sweet potatoes, garlic and season.
  6. Add balsamic vinegar and continue stirring.
  7. Once the smells are very fragrant and the ingredients have soaked up most of the liquid, plate and serve warm.
  8. I suggest drizzling balsamic glaze, topping with fresh herbs and red pepper flakes…Enjoy!!
  9. For my carnivore readers – this is a great salad to top with grilled salmon or warmed goat cheese!!

Here’s to a healthy and happy you! xoxo

Zucchini & Kale Ricotta Fritters


Happy Wednesday!! I am so excited about using ingredients from our garden for the first time, ever. We are growing cucumbers, tomatoes, peppers, green onion and herbs this year. Here I was able to chop up fresh green onion which tasted so much more powerful than ones I have bought at the grocery store!

These were super yummy, cheesy and gooey in the middle with a nice crunch on the outside. I achieved this by dipping the fritters/cakes in panko bread crumbs before pan frying in coconut or olive oil. Because these are so rich, they leave you feeling full. It doesn’t even feel like you’re eating zucchini and kale! Another great option would be to serve this over some lemony arugula with a citrus dressing to balance out the flavors. Hope you all enjoy!

What you need:

  • 2 medium zucchini (organic), grated
  • 1 green onion (chop up whites for the mixture and greens for topping)
  • 1/2 cup of panko bread crumbs and extra for dipping before frying
  • 1 egg
  • 1/4 cup of parmesan
  • 1 cup of ricotta cheese
  • 2 cups of kale chopped finely
  • 1/2 tsp dried chives
  • zest from one lemon
  • plain greek yogurt for dipping


  1. Grate the zucchini. Place in a bowl and salt. Place in fridge for 10 or so minutes. Remove and take a clean towel or paper towel and squeeze out as much water as possible. Place back in a large bowl.
  2. To the zucchini add the ricotta, parmesan, egg, lemon zest, salt and pepper.
  3. Let the batter sit in fridge for 15-20 minutes.
  4. On a plate pour some panko bread crumbs for dipping before frying.
  5. Heat a pan with coconut or olive oil.
  6. Take mixture out of fridge and add 1/2 cup or more of bread crumbs achieving a sticky but combining texture.
  7. Take a large spoonful of the mix and roll into a medium sized patty of some sort, then dip on both sides in the panko. Add to the hot oiled pan.
  8. Pan fry for a few minutes on each side until they are golden brown or a little darker (we prefer it crunchier)!
  9. Serve hot with greek yogurt topped with chives and lemon zest. Salt and pepper to taste. Add the remaining green onion.
  10. ENJOY!!!

Here’s to a healthy and happy you! xoxo

Roasted Garlic, Sweet Potato and Black Bean Tacos (Vegan, Gluten Free, DELICIOUS!)


Happy Friday!!! What a couple of weeks it has been! We are now only 28 days away from our wedding celebration. I am soooooooo excited to see all of the details I have been working so hard on come into reality. Wedding Planning without hiring a professional planner is basically like having another job — I give major props to everyone in that profession. You have to be extremely detail oriented!

With all this warm weather I am constantly craving tacos and margs!!

T A C O S!!! Who doesn’t love them?

I am a sucker for some sweet potatoes and roasted garlic so I decided to roast them in the oven together to get a nice char on the potatoes and a creaminess from the roasted garlic. I seasoned them with a store bought organic fajita spice mix that I used for the beans and veggies as well. When you incorporate the spice throughout the meal, it really brings a unity to all the ingredients. This can be vegan or you can add cheese if you are a queso lover like me <3

We topped this with a Pineapple and Mango salsa from Wegmans which was the bomb. When coupled with hot sauce, the flavors balanced out so well and the taste was INCREDIBLE!

These are so filling and hearty compared to most veggie tacos – I highly recommend. Let me know if you try them via social media with the hashtag: #jessicaashleyrecipes

Here’s to a healthy and happy you!!

What you need:

  • Tortillas (corn if you want to keep Gluten Free)
  • 2 Organic Green Peppers
  • 1 Small/Medium sized onion
  • 1 large Sweet Potato, cubed (I prefer to leave the skin on)
  • 1 Can or Package of Black Beans (BPA Free!)
  • 2 bulbs of Garlic (left in their natural covering for roasting)
  • Olive Oil
  • Organic Fajita Spice Packet
  • Lime Juice
  • Fresh Organic Cilantro


  1. Heat Oven to 400 degree F
  2. Prepare Sweet Potato Cubes and Garlic Bulbs by tossing in olive oil and 1/4 of the spice packet. Add juice from 1 lime wedge.
  3. Roast in Oven for 35-40 minutes
  4. Meanwhile, chop onion and peppers julienne style and toss in olive oil, lime juice (1-2 wedges) and 1/2 of the spice packet.
  5. Rinse Black Beans and add in small pot. Season with 1/4 (rest of the spice packet). Lime zest, and 1/2 lime juice.
  6. Toss the onion and peppers in a large pan with 1/4 cup water, cover and reduce heat to medium.
  7. Continue stirring veggie mix every so often as to ensure it doesn’t stick to the pan.
  8. Once the veggies are soft they are finished, reduce heat to low to keep warm or turn off and cover.
  9. Heat Beans on medium heat and then reduce to low to keep warm.
  10. Once the sweet potato and garlic is ready remove from oven and squeeze the garlic out of its shell into bowl with potatoes.
  11. Heat Taco Shells.
  12. Build tacos with Beans, Veggies, Potatoes, Garlic, Cheese (optional), pineapple/Mango Salsa, fresh cilantro, hot sauce (optional).
  13. ENJOY!!!!!!!

Spaghetti Squash Quinoa Cakes (gluten free, vegetarian, delicious!)


Happy Thursday, guys! I haven’t posted a recipe in a while…I totally admit to neglecting my blog a little bit. I have been taking my 200 hour yoga certification class which I have been putting off for YEARS. But it is totally LIFE changing!! On top of that, and my other full time job and teaching yoga and being a mom and oh yeah planning a wedding…I totally put this on the back burner for a hot minute. BUT–I am back with an awesome recipe. I have never used Spaghetti Squash in this way. These babies took me back to the days of growing up eating homemade potato pancakes! These are made with cooked quinoa, spaghetti squash, kale (you can use spinach if you want), parmesan cheese, gluten free flour and eggs. So simple, yet they were soooooo delicious. Let me know what you think!!

What you will need:

  • 1 Spaghetti Squash, cooked previously (I did mine a day before)
    • Heat oven to 425 degrees and cut squash in half. Remove seeds and center. Spray with coconut oil and season with salt and pepper. Cook cut side down so the outside of the squash is facing up for 35 minutes or so until the squash is nice and soft and you can scrape (just to check if it’s done) the edges to see the “spaghetti”. LET COOL and then finish scraping the sides so all the “spaghetti” shows!!! After, try squeezing as much water out of the “noodles” using paper towels over the sink. You can store the spaghetti squash in the fridge for up to 5 days which helps remove the liquid in it. I waited only one day.
  • 2 cups COOKED quinoa
  • 2/3 Cup flour (I used Red Mill’s All purpose gluten free flour)
  • 1 cup uncooked, finely chopped Kale (or whatever green you would like)
  • 2 Eggs
  • 1/2 cup of finely grated parmesan cheese
  • 1 garlic clove minced
  • Green onion for topping
  • sour cream or greek yogurt for topping
  • salt and pepper


  1. In a kitchenaid or bowl with hand mixer add the 2 eggs and beat on high for 1-2 minutes.
  2. Add flour and beat on medium to combine – another minute or so.
  3. Add spaghetti squash, quinoa, kale, garlic, and cheese and mix on medium until fully combined.
  4. Season with salt and pepper.
  5. Heat a pan on extremely high heat (the cakes will stick unless the pan in hot).
  6. Then add some olive or coconut oil to the pan, it should sizzle and maybe smoke just a little bit.
  7. Drop a large spoonful of the batter 4 times onto the pan and use a spatula to round out the shape and flatten a little bit.
  8. Cook 2 minutes or so, I actually preferred the outside a bit crunchy so I would leave them on for a little longer.
  9. Then flip, cooking additional 1-2 minutes.
  10. Turn heat off of the pan and allow the cakes to chill in there still cooking for another 1-2 minutes (check if they are too burnt and skip this step if you want, I preferred to do this step every time).
  11. Remove cakes from pan and place on plate.
  12. Continue process until all batter is used.
  13. Season with salt and pepper, garnish with the green onion and add a dollop of sour cream or greek yogurt (preferably organic!!) if you would like for a classic potato pancake flavor.
  14. Enjoy!

Hope you all enjoy these cakes as much as my family did yesterday. It is a great way to get some extra veggies in your diet. Here’s to a healthy and happy you, xo!

“Like the bar” Veggie Wrap (Vegan, easy, delicious!)


Happy Sunday, everyone! In Northern Virginia we experienced a high of 78 degrees last week. No joke I put on a bathing suit and was outside in FEBRUARY! Totally enjoying it and soaking it up of course, but then my mind is like…GLOBAL WARMING AHHHH!!! Now it is back to feeling like a crisp winter day.

So as a Vegetarian, eating out can be a bit challenging. One of my favorite meals to order out is a Grilled Veggie Wrap. But, in most cases, the ingredients aren’t organic and yet the price is pretty steep. We have owned a George Foreman grill for like, 5 years and have barely used it. But we just discovered using it as a panini press and it has been life changing!!! baha.

I made this vegan veggie wrap with veggies we had grilled the previous night and some fresh kale, cucumber and onion. I dipped it in Annie’s Balsamic Vinaigrette. IT WAS SO GOOD. The vegan shredded cheese is “Daiya” but you can make it non-vegan with regular cheese.

This is so easy to do, it does require knowing how to roll a burrito [just google it and you will figure it out pretty quickly 😉 ]

What you need:

  • Whole Wheat tortilla, option to use gluten free tortilla
  • Hummus (I used roasted garlic!)
  • Veggies of your choice-I chose:
    • Fresh Kale (I massaged)
    • Cucumber
    • Fresh Red Onion
    • Grilled Veggies (zucchini, yellow squash, onion)
  • Daiya Shredded Mozzarella Cheese
  • Jalapeños (I like the kick!) optional of course
  • Dressing of choice for dipping


  1. Assemble the ingredients on tortilla
  2. Heat your panini press, George Foreman or pan
  3. Spray (pan/press/foreman) with olive oil or coconut oil
  4. Wrap tortilla with contents into a burrito
  5. Place wrap on heated surface and press down
  6. Wait a few minutes until outside is a little crispy and everything is heated on the inside
  7. Serve with dressing for dipping
  8. Enjoy!

In my attempt to focus more of a vegan, plant based diet this is something I can definitely incorporate. It was tasty and filling!

Here’s to a healthy and happy you! xoxo

Protein Pancakes (simple, gluten free, healthy)


Happy Wednesday, everybody! I hope you all enjoyed your long weekend. I love having my birthday fall on a long weekend every year but it’s usually freezing in Virginia. Luckily we were blessed with 70 degree weather and had a blast at Stone Tower Winery in Leesburg, VA.

After indulging in cake and wine, I am making it a point to eat healthier this week! Sofia and I love making these easy protein pancakes. The great thing about them is that you can change up the flavor whenever you want. We top them with real organic Maple Syrup, nut butters or just enjoy plain!

What you need:

  • 1 ripe banana
  • 1 organic egg
  • 1 scoop vanilla protein powder
  • 1/2 cup of vanilla unsweetened almond milk
  • optional: 1 tsp ground flax seed
  • optional: 1 tsp cinnamon
  • optional: ground oats or protein pancake mix
  • optional: fruit


  1. Take all ingredients and blend in a blender until combined.
  2. Allow the mixture to sit for 5 minutes or so.
  3. Heat a griddle or pan on medium heat.
  4. Pour batter onto griddle, option to add blueberries here.
  5. These cook extra quick so to do it evenly I recommend covering the pan with a glass lid.
  6. Flip when air bubbles show up throughout.
  7. Top with your favorite toppings and enjoy!! This will leave you feeling full and satisfied.

Enjoy! Here’s to a healthy and happy you! xoxo


“You are what you eat!” How I supplement my diet.

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Happy Monday, Everyone!! It has been the warmest winter in Virginia since I can remember…tomorrow we are supposed to have a high close to 70…what the heck?? I mean  I am totally soaking it up but inside my mind is like “this isn’t right…”

Anyways, I wanted to share a quick post about some of the healthy lifestyle changes I have done that have truly impacted my health in a positive way. I have posted before about how I aim to lead an anti inflammatory lifestyle based on Ayurvedic principles. You may remember me talking about the Turmeric Supplements I take as well as Vitamin D, and a Probiotic…but I haven’t really discussed the other “Vitamins” I take. I started taking JuicePlus regularly about 6+ months ago.

Ok, what is Juice Plus+?

  • Juice Plus+ is not really a vitamin. Multivitamins contain a number of certain vitamins and minerals often derived from unnatural and sometimes harmful sources.
  • Juice Plus+ is juice powders from 17 fruits, vegetables, and grains. These foods contain naturally occurring vitamins, antioxidants and other phytonutrients (even some of the fiber) found in the fruits and vegetables themselves. It’s the next best thing to eating all 17 of these every single day.
  • Yes, you still have to eat your fruits and veggies! Juice Plus+ does not replace what you should be eating nutritionally but allows you to stay committed to hitting your goal of consuming high amounts of fruits and veggies which we all know leads to a healthier lifestyle. The key is prevention!

To be honest, I was really really hesitant at first. I am not a fan of pyramid structure products and sales and felt that might have an impact on the product and the person selling it to me. You can’t find JP in stores, you order from a dealer. So this was the biggest thing for me to overcome. But then I did some research. And the research is RIDICULOUS and so validating to see how beneficial this little supplement is to my lifestyle. So I was in.


Why I choose to take Juice Plus+:

  1. They are certified non-GMO (genetically modified organisms) and are free of pesticides and other gross chemicals.
  2. NSF International is an independent, not-for-profit organization that helps protect consumers by certifying products and writing standards for food, water, dietary supplements and consumer goods. They have certified the Juice Plus+ products per NSF/ANSI Standard 173, the only accredited American National Standard for dietary supplements and functional foods.
  3. OMG THE BEST POOPS OF YOUR LIFE. (this is important, people…) One of my first posts mentioned the importance of your digestion and how Ayurvedic theory suggests that disease/illness actually begins in your bowels and digestive system. The more you release toxins from your body, the better!
  4. They give me ENERGY! As a mom of a 2 year old, this is one of the best effects ever.
  5. I’ve lost weight. I wasn’t really meaning to but since taking JP I have lost weight and I have fewer cravings.

So there you have it! If you have any questions, please feel free to reach out to me. I am going to host a Juice Plus+ party on Facebook next week starting this weekend so if you are interested in learning more just by being a part of the group let me know.

Remember you are what you eat! Let’s reduce the amount of artificial and processed foods we consume and start focusing on feeling good body and mind. Juice Plus+ is a way to help get us there.

Here’s to a healthy and happy you! xoxo

DIY Green Glass & Surface Cleaner (non toxic, easy!)


Hi guys! How was everyone’s weekend? Last week my Dad surprised me and Sofia by walking in through the front door with Kiril. My jaw dropped! We had a great couple of days hanging with him- we even tasted out the new vegan burger that tastes like a regular meat burger… “Beyond Meat Burger.” It has beet juice to resemble the “juiciness” of a meaty burger– It was a little too realistic for me but I did enjoy it! Highly recommend!!

I love, love, love EASY DIY stuff that adds value to the everyday life. Who doesn’t? I am not one to try something that has tons of steps or requires a bunch of materials, etc. I have been wanting to start making my own cleaning products despite using mostly “green” products simply because it’s healthy and affordable for my family. Also, when I run out of glass and granite cleaner, I like to have a back up option other than run to the store.

So after some research online, I combined a few ideas together and came up with this lemon glass cleaner. Let me know what you guys think…as always working with any form of “chemicals” it’s important to be extra cautious. Never mix bleach and ammonia together, or even put them next to each other because the fumes are dangerous (I’m sure you already knew that though!)

DIY Green Glass and Surface Cleaner:

What you need:

  • White Vinegar (1/2 cup)
  • Lemon Juice (3 Tbsp.)
  • Isopropyl Alcohol (1/2 cup)
  • Filtered water/Brita Water! (2 cups)
  • Non-toxic Dish Soap (2 Tbsp)

Mix all together in a glass mixing bowl or jar, pour into container. Spray and use just like you would a normal glass cleaner.

***TIP: For cleaning windows, you can use just 1/2 cup of filtered water and 1/2 cup of vinegar with NEWSPAPER instead of your traditional cloth. It makes the windows SHINE BRIGHT LIKE DIAMONDS.


Here’s to a healthy and happy you– have a great week, guys! ~Jess