Happy Monday! This week I wanted to share with you a recipe that is perfect for any work or school lunch. You can make it Sunday night and it will last until the end of the week. This is how I do most of my cooking to help save time during the week. Once the week is started I barely have time to get everything done, let alone cook a full meal every night. Having food prepared prevents those unhealthy takeout or easy frozen food options AND it ensures I am eating enough food and not skipping meals out of laziness or lack of time.


-package of rice noodles

-3 mini cucumbers (washed and sliced thin)

-6 radishes (washed and sliced thin)

-1/2 bag frozen broccoli florets (deathward)

-4 scallions (sliced thin)

-2tbs of coconut oil


-Juice of one lime

-tbs piece of ginger (pealed and chopped)

-1c garlic (chopped)

-2tbs natural peanut butter

-1tsp sesame oil

-2tbs soy sauce

After preparing all the vegetables place them in a large bowl while you make the sauce.

In a food processor combine all the sauce ingredients. Grind until everything is fully combined. I added a bit of water at the end to help make the sauce more liquid.

Cook rice noodles according to package. Drain the noodles and immediately rinse them in cold water. Add the coconut oil to the noodles and use your hands to pull and separate the noodles to make sure they don’t stick together.

Put the noodles in the bowl with the veggies and combine using your hands. Pour the sauce into the bowl and continue to mix. The reason I suggest using your hands is to help pull apart the noodles as you mix. This is the best way to prevent bunching.

I like to pack my lunches in 3 containers so they are easy to grab in the morning when I am off to work!

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