News-2Vitalized Body LLC - Like the sound of it?  It's my new business name.  I have some exciting things to announce over the course of the next few weeks.  I am currently in the process of creating a new more modern website (that will allow me to feature my blog posts easier),  a new business FB page and much more.

Stay tuned and and pardon the dust with this website!

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Hi Everyone!  I realize that I have been out of touch lately.  My goal is to stay connected to you on a closer level.  I want to start by updating you with some details about what I have been doing in 2014. This year has been an amazing year for me.  I have furthered my education in sports nutrition at I.S.S.A. and will soon be a certified sports nutrition specialist. I have also journeyed into yoga teacher training through Core Power yoga. I am certified in teaching yoga sculpt and currently in the 200 hour power yoga teacher training.  This has been such a lovely experience for me, I have been practicing yoga since I was a teenager living in the Poconos.  It is so beautiful to continue to deepen my practice and share my knowledge through teaching students.  The excitement is at an all time high!

I cannot explain how much your continued support, encouragement and love means to me.  With the cooler shorter days it is so important to give yourself extra care and rest.  Please know that even though I haven't been around as much this year that you have been in my thoughts and in my prayers. I am looking forward to this reconnect and working together towards feeling your best.  Stay tuned in for some great health tips, recipes and updates.  Thank you!

Much love,

Jessica Lee Paulos, NBCMNT, Weight Loss Specialist and Yoga Instructor


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This is a raw meal that is delicious and easy to prepare. I am in love with my spiral slicer. There are so many options that can be done with vegetable "noodles" and marinades. This meal in particular is refreshing and perfect for a Summer evening.


• 2 large green zucchini
• 1 large yellow zucchini
• 1 cup button mushrooms
• 1 cup artichoke heats
• ½ cup onion


• 2 cups fresh basil
• 2 cups fresh cilantro
• 2 cups fresh parsley
• 4 teaspoons olive oil
• ½ cup almonds
• 2 cloves garlic
• 4 teaspoons nutritional yeast
• Juice of 1 lemon
• 1 teaspoon Sea Salt
• 1 teaspoon black pepper
• 1 teaspoon oregano


Create zucchini noodles using a spiral slicer and place in a large container.
Add in mushrooms, artichokes and onions in to the noodles.
Add all ingredients for the pesto into a food processor and spin until smooth.
Combine pesto and noodles and stir until everything is covered.
Serve and enjoy.

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This is hands down soup for your soul cooking right here.  I love the crock-pot because you can make it in the morning and now that when you get home your house is going to smell outright divine.  Bonus your dinner is already made!

  • 3 handfuls mixed greens
  • 1 yellow onion diced
  • 3 large carrots sliced
  • 5 shallots sliced
  • 2 tablespoons bouillon
  • 3 bouillon cubes
  • 3 tablespoons Italian seasonings
  • 1 tablespoon ground pepper
  • 1 tablespoon oregano
  • 4 cups gluten-free noodles
  • 1 pound ground turkey rolled into 1-inch sized meatballs then seasoned with Italian seasonings and lightly browned in a pan with coconut oil.
  • Shaved parmesan for topping (optional)

Combine all ingredients in crock-pot for 8 hours

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photo-13This detoxifying recipe is a breeze to make.  Prepare the vegetables by cutting them into 1-inch pieces and combine everything into a pot.  Bring to a boil and then simmer for an hour or till vegetables are tender and lentils are soft.  Use as much or as little of the seasonings as you would like.

  • 1/2 bunch parsley
  • 2-cups red lentils
  • 1 bunch leeks
  • 1/2 onion
  • Ginger
  • Garlic
  • Tomato sauce
  • Acorn squash soup
  • Broccoli soup
  • Bouillon
  • Water
  • Black pepper
  • Garlic pepper
  • Curry
  • Everyday seasoning
  • 2 handfuls green beans
  • 1 bunch kale
  • 2-cups mushrooms
  • 1 zucchini
  • 1 cup carrots
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  • 2 red apples (cut into ½ inch cubes)
  • 4 ounces pine nuts
  • 6 stalks celery (cut into ½ inch cubes)
  • 1 medium size yellow onion (cut into ½ inch cubes)
  • 1 package dried cranberries
  • 1 cup fresh sage (cut into ½ inch cubes)
  • 1 cup fresh basil (cut into ½ inch cubes)
  • 2 cubes natural bouillon
  • 8 cups of filtered water
  • 1 tablespoon coconut oil
  • ½ stick of organic butter
  • 1 loaf of Gluten-Free bread (cut into ½ inch cubes)

3 tablespoons of the following:

  • Tarragon
  • Black Pepper
  • Oregano


Roast pine nuts at 400 degrees for 5-10 minutes or until lightly golden brown.
In a large pan melt coconut oil, apples, celery and onion and sauté until tender.
Add in the pine nuts, cranberries, sage and basil.
In a separate pan add water, butter, bouillon cubes and seasonings and heat to medium heat until bouillon is broken down. Add the liquid mixture to the large pan and mix thoroughly, then add the bread.
Toss all ingredients in the pan then add to a greased (with coconut oil) large casserole dish.
Heat the stuffing at 350° in the oven for 35 minutes or until golden brown.

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This soup is a warming and nurturing cold weather soup.  It's a breeze to make and a complete meal!

  • 1-pound chicken
  • 2 cups baby carrots
  • 1/2 bunch kale
  • 1 bunch Bok Choy
  • 4 stalks celery
  • 1/4 onion
  • 4 cloves garlic minced
  • 1-inch ginger
  • 2 cups amaranth
  • 1 large can black beans
  • 1-cup garbanzo beans
  • 10 cups filtered water

Use two teaspoons of the following:

  • Peppercorns
  • Red pepper flakes
  • Garlic powder
  • Italian seasonings


Cut chicken and vegetables into 1” pieces.  Add all ingredients into a large pot. Bring to a rapid boil then simmer on medium low for an hour to allow flavors to come together. Add hot sauce if desired.

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