Pushing Pink Elephants
 

Pacific Rim Stir Fry

Pasta w/ Roasted Red Pepper Souce, Spinach & Mushrooms

Spiced Chickpea Smothered Sweet Potato

Vegetable Stir Fry

Italian Summer Vegetables

Vegetable Fajitas

Stuffed Peppers

Roasted Vegetable Pasta Primavera


Pacific Rim Stir Fry

A friend of Pushing Pink Elephants shared this fantastic stir fry with us and we want to pass it along to you. Make it with your favorite veggies or whatever you have on hand. It’ll be ready in minutes and taste so good you’ll forget that you’re fueling your body with essential cancer-fighting foods!

 

5-6 cups mixed vegetables, chopped (carrots, zucchini, broccoli, mushrooms, bell pepper, asparagus, peas)

1 onion, chopped

2 cloves garlic, minced

1 c vegetable broth

4 Tablespoons low-sodium soy sauce, coconut aminos, or liquid aminos

4 Tablespoons fresh basil, chopped or 2 teaspoons dried

4 teaspoons cornstarch

2 teaspoons chili oil or 1 teaspoon crushed red pepper flakes

1 teaspoon ground turmeric

1-2 Tablespoons sesame or coconut oil

4 cups prepared brown or wild rice

 

In a small bowl, combine vegetable broth, soy sauce, basil, cornstarch, chili oil or red pepper, and turmeric. Set aside. Heat sesame or coconut oil in large skillet or wok over medium heat. Sauté vegetables until tender, about 5 minutes. Push vegetables to the side of the pan and pour sauce into the center. Cook and stir until thickened and bubbly. 

Serve over rice.

 

4 servings

Pasta with Roasted Red Pepper Sauce, Spinach and Mushrooms

The roasted red peppers in this pasta sauce are a new twist on a favorite comfort food. It’s a fast meal perfect for busy weeknights that helps build immunity by offering folic acid, anti-oxidants, and polysaccharides.

 

8oz whole wheat penne or your favorite pasta

1/4 cup extra virgin olive oil, divided

1/2 sweet onion, chopped

8 ounces of your favorite mushrooms, sliced

4 cloves garlic, minced, divided

1 6oz bag spinach

4 roasted red bell peppers (jarred or homemade*)

1/4 teaspoon crushed red pepper

2 Tablespoon balsamic vinegar

1 teaspoon sea salt

1/2 teaspoon freshly ground pepper

 

Cook pasta according to package directions. Drain, reserving 1/2 cup of water.

 

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions and mushrooms and sauté for 8-10 minutes until mushrooms and onions are golden. Add spinach and 1 garlic clove. Continue to cook, stirring occasionally, until spinach wilts.

 

In a blender, combine roasted red bell peppers, 3 garlic cloves, crushed red pepper, sea salt, pepper, 2 tablespoons olive oil, and balsamic vinegar. Blend until smooth, about 2 minutes. Add the sauce to the pan with the mushrooms and spinach. Reduce heat to low and stir to combine.

 

Add the cooked pasta to the mixture in the skillet and toss to coat. Add reserved pasta water, 1/4 cup at a time, until mixture reaches desired consistency. Season with additional sea salt and pepper.

 

*To make your own roasted red peppers, place washed red peppers on a baking sheet. Broil on low until charred, about 10-15 minutes, turning occasionally. Remove from oven and let cool until they are cool enough to touch, but still warm. Peel off the charred skin (it should come off easily). Core the peppers and remove seeds.

 

4 servings

Spiced Chickpea Smothered Sweet Potato

Check out this recipe for Spiced Chickpea Smothered Sweet Potato from Good Life Eats. Sweet potatoes contain many anticancer properties, including beta-carotene. And we think you’ll love how easy this recipe is to whip up! Try adding spinach or swapping the chick peas for black beans for a southwest flare.

 

Vegetable Stir Fry

Stir fries are not only loaded with veggies, but the cooking method also offers an extra punch of nutrients. By lightly sautéing the vegetables they maintain more nutrients than traditional cooking methods. Don’t have the veggies listed in the recipe on hand? No problem! Just use whatever you have in your fridge. Asparagus, broccoli, celery, and green beans all make great additions to this dish.

 

1 1/2 cup quinoa or brown rice, prepared (about 3/4 cup dry)

1 Tablespoon coconut oil

1 carrot, sliced

1 red or yellow bell pepper, chopped

1 onion, chopped

2 cups mushrooms, sliced

1 clove garlic, minced

2 teaspoons ginger, grated or minced

1 1/2-2 cups snow peas, trimmed

1 Tablespoon low-sodium soy sauce, coconut aminos, or liquid aminos

1/2 Tablespoon sesame oil

1/2 teaspoon sea salt

1/2 teaspoon fresh ground pepper

1 Tablespoon sesame seeds (optional)

1-2 green onions, sliced (optional)

 

Prepare quinoa or brown rice according to package directions.

 

Meanwhile, heat coconut oil in large skillet or wok over medium heat. Sauté carrots until crisp tender, about 1 minute. Add red pepper, onion, mushrooms, garlic, and ginger to pan and continue to cook 2 minutes. Add snow peas, salt and pepper and cook 1 more minute until snow peas are crisp tender. Add quinoa or rice, soy sauce, and sesame oil to pan. Stir to combine. Season with salt and pepper and garnish with sesame seeds and green onions.

 

4 servings

 

Italian Summer Vegetables

Summer is the perfect time to take advantage of the fresh vegetables available at local farmers markets and farm stands. This ratatouille inspired recipe is a great way to use summer squash. Try substituting your favorite vegetables like asparagus, spinach, or eggplant. We like to serve it over quinoa for a healthy dose of protein, but it’s delicious over whole wheat pasta too.

 

1 tablespoon extra virgin olive oil

1 large onion, chopped

2 cloves garlic, minced

2 small zucchini, chopped into large chunks

2 small yellow zucchini, chopped into large chunks

1 red pepper, chopped

1 1/2 cups mushrooms, sliced

1/8 teaspoon oregano

1/8 teaspoon dried rosemary, or 1 teaspoon fresh

1/8 teaspoon ground sage, or 1 teaspoon fresh

1/8 teaspoon celery seed

1/2 teaspoon ground thyme, or 1/2 tablespoon fresh

1 cup spaghetti sauce

1/4 cup fresh basil, chopped

sea salt and freshly ground pepper to taste

4 cups prepared quinoa

fresh spinach (optional)

 

In a large skillet heat the oil over medium heat. Sauté onion and garlic for 5 mins until soft. Add zucchini, squash, and red pepper and cook for 5 minutes. Add mushrooms and next 5 seasonings and continue to cook for 5 more minutes.

 

Stir in 1 cup spaghetti sauce and basil. Cook 5 minutes until vegetables are fork tender.

 

Serve over quinoa or pasta on a bed of fresh spinach.

 

4 servings

 

Vegetable Fajitas

If fajitas are a staple on your menu, try swapping out chicken or beef for mushrooms. They are hearty and filling, but have the added bonus of helping your body to build immunity and fight cancer.

 

2 tablespoons coconut oil or extra virgin olive oil

2 green bell peppers, sliced

2 red or yellow bell peppers, sliced

2 medium sweet onions, sliced

1/2 pound mushrooms, sliced

1/4 teaspoon paprika

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

1/8 teaspoon cayenne pepper

1/2 teaspoon sea salt

1/4 teaspoon fresh cracked pepper

1 lime, juiced

2 tablespoons coconut oil or extra virgin olive oil, melted

whole wheat tortilla wraps

toppings, such as salsa, rice, black beans and cilantro

 

Heat 2 tablespoons oil in a large skillet or wok over medium heat. Meanwhile, combine the spices, lime juice, and 2 additional tablespoons oil in a small bowl.

 

Add the peppers and onions to the heated pan and sauté until they start to brown. Add mushrooms and the lime juice mixture. Continue to sauté for about 4 minutes until the vegetables are soft.

 

Serve warm in heated tortillas with your choice of toppings, such as salsa, rice, black beans, and cilantro.

 

6 servings

 

Stuffed Peppers

Stuffed peppers are a summer favorite! This recipe, adapted from Cooking Light, is loaded with extra vegetables like mushrooms to help build immunity.

 

2 cups prepared brown or wild rice (1 cup unprepared)

4 medium bell peppers, green or red

1 tablespoon coconut oil

2 cups chopped mushrooms

1 cup chopped zucchini or yellow squash

1 carrot, chopped

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon italian seasoning

1 teaspoon paprika

1/8 teaspoon ground allspice

2 cups spaghetti sauce

1/2 cup vegetable broth

1T balsamic vinegar

 

Preheat oven to 450°.

 

Slice peppers in half longways, discarding seeds and membranes. Place peppers, cut sides down, in 9x13 baking dish and microwave on high for 3 minutes or until peppers are crisp-tender.

 

Heat coconut oil in a large skillet over medium heat. Add mushrooms, zucchini, carrot, onion, garlic, italian seasoning, paprika and all spice; cook 5-6 minutes or until vegetables are lightly browned. Remove from heat. Add rice and 1/2 cup spaghetti sauce.

 

While vegetables cook, combine 1 1/2 cups spaghetti sauce, vegetable broth, and balsamic vinegar in a small saucepan; bring to a boil and simmer.

 

Spoon rice mixture evenly between 8 pepper halves. Place peppers in a 9x13 baking dish and pour spaghetti sauce mixture into pan. Cover with foil and bake at 450° for 15 minutes. Uncover and bake an additional 5 minutes.

 

8 servings

 

Roasted Vegetable Pasta Primavera

This recipe for pasta primavera is a fast and easy way to use your favorite spring and summer vegetables and load up on cancer-fighting anti-oxidants. Substitute any of your favorite vegetables for a healthy meal.

 

 

 

 

 

 

1 12 oz box whole wheat pasta, such as penne

1 medium zucchini, sliced and quartered

1 medium yellow squash, sliced and quartered

2 carrots, julienned 

1/2 red, orange, or yellow bell pepper, julienned 

1/2 pint grape tomatoes 

1 cup sugar snap peas, trimmed

2 tablespoons + 2 teaspoons coconut oil, divided 

1/2 tablespoon lemon juice 

1 teaspoon dried or 1 tablespoon fresh chopped basil

1 teaspoon dried or 1 tablespoon fresh chopped oregano

1 teaspoon dried or 1 tablespoon fresh chopped thyme

1 medium onion, chopped

2 cloves garlic, minced

2 cups spinach

1/3 cup chopped fresh basil

1 teaspoon lemon zest

1 tablespoon extra virgin olive oil

3 tablespoons balsamic vinegar 

 

Preheat oven to 450 degrees.Prepare pasta according to package directions, drain.

 

Combine 2 tablespoons coconut oil, lemon juice, 1 tablespoon basil, oregano, and thyme. In medium bowl toss zucchini, squash, carrot, bell pepper, tomatoes, and peas/beans with coconut oil mixture. Spread vegetables on baking sheet and roast 15 minutes until tender.

 

Heat remaining 2 teaspoons coconut oil in a large skillet. Sauté onion and garlic and cook until tender. Mix in spinach, lemon zest, basil, olive oil, and balsamic vinegar and sauté until spinach wilts. Stir in cooked pasta and roasted vegetables; cook until heated through.

 

6 servings

 

Printable Fast & Easy Recipes
Fast Easy Main Dish Recipe Cards.pdf
Adobe Acrobat document [165.9 KB]

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