Hoppin’ John

Hoppin’ John


1.25 pounds of grass fed ground beef or bison


½ to 2/3 cup of peas

½ ro 2/3 cup of shredded or diced carrots

½ to ¾ cup chopped bell peppers

½ cup chopped onions

½ cup chopped zucchini


Sautee vegetables in butter and 2-3 cloves of garlic. Can also use olive or coconut oil.

Remove from stove


Brown the meat (but don’t cook entirely). Drain off grease (optional)


Add vegetables to the meat.

Add 1.5 tsp of French thyme, 1.5 tsp Greek Oregano, 1 tsp sea salt, and crushed pepper.


Cook for a few more minutes on the stove.


Can be served as is, in lettuce wraps, taco shells over white rice or put mashed cauliflower on top.




Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

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