Sweet Potato Hash

2 medium organic yams peeled and cubed

1/2 to 1 medium organic sweet bell pepper cubed

1 small organic zucchini cubed

1/2 medium organic red onion

2 cloves crushed garlic

1/2 tsp sea salt

ground pepper

1/2 tsp Hungarian Sweet Paprika

1 TBSP butter

1 TBSP fresh parsley

Put all ingredients and seasonings into a stainless steel skillet with a lid.  Cover and cook on medium heat for 5 to 10 minutes, gradually turning until some moisture (steam) builds up and the sweet potatoes begin to soften.  Then remove the lid and turn heat to medium high to finish  by gently browning the vegetables.  Make sure to stir so that they become evenly browned and do not burn.




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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