3 medium yellow, white or red potatoes (cleaned and diced)

1/2 small zucchini diced

1 small red onion diced

1 small red bell pepper diced

1 cup corn or fire roasted corn

1 cup of peas

1 cup of diced roma or cherry tomatooes

3 cloves of minced garlic

2 TBSP butter

1 tsp sea salt

1/4 tsp fresh ground pepper

1 TBSP fresh chopped basil

1 TBSP fresh chopped oregano


Add Butter and Garlic to large sauce or fry pan.  Melt butter and coat the pan.

Add all the vegetable except the tomatoes and peas (you will add those at the end)

Cook on Medium Heat Covered until the potatoes become tender.  Remove the lid and add the tomatoes and peas and cook for another 5 to 10 minutes until browned.




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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