Vegetable Confetti


finely chopped:

1  cup finely chopped (riced) cauliflower

1 small  zucchini approximately 3/4 cup

1/2 cup red bell peppers

1/2 cup carrots

*asparagus also works well

1/4 cup organic chicken broth

1.5 TBSP organic butter

3 cloves minced garlic



Combine all the ingredients in an extra large skillet (one with a lid is preferable)


Cover and cook on high heat until the liquid begins to boil (about 3minutes).  Reduce heat to medium and stir until vegetables become soft but still are slightly firm.  This will cook quickly because the vegetables are so small.



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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