Simple Cold Peanut Noodles Recipe Perfect for Lunches

This cold peanut noodles recipe couldn’t be simpler.

These simple cold peanut noodles are the perfect make ahead lunch. Prep at the beginning of the week, divided into lunch boxes, grab and go in the mornings.

Cold Peanut Noodles are a fun and different way to serve pasta.

I buy the whole wheat spaghetti from Costco and use it to make these peanut noodles. They stand up well to being refrigerated for several days.

While I love this vegetarian version of the recipe, if you prefer something hardier, you can add cooked chicken or shrimp in this dish.

I like the simple combo of noodles and cucumbers, but if you have carrots at home, try adding some shredded carrots for variety.

The beauty of this recipe is it can be made at the beginning of the week, divided up into portable containers (like these) and stored in the fridge. It then makes the perfect grab and go lunch.

The easy to make sauce keeps the noodles from hardening in the fridge.

Toss some orange slices and sugar snap peas in your bento lunch box and you’ve got the perfect healthy lunch.

Simple Cold Peanut Noodles

These simple cold peanut noodles are the perfect make ahead lunch. Prep at the beginning of the week, divided into lunch boxes, grab and go in the mornings.


Cold Peanut Noodles


  • 4 small cucumbers
  • 16 ounces whole wheat pasta
  • 2 tablespoons sesame oil
  • 1/2 cup peanut butter
  • 2 tablespoons sugar
  • 3 tablespoons low sodium soy sauce or tamari
  • 1 tablespoon vinegar (white or rice)
  • 1/2 cup water


  1. Bring a large pot of water to boil. Cook the pasta as directed on the package.
  2. While the pasta cooks, peel the cucumbers. Slice them in half longwise and use a spoon to scrape out any seeds. Chop finely and set aside.
  3. In a large bowl, whisk together oil, peanut butter, sugar, soy sauce, vinegar, and water. Add cucumbers.
  4. Once the pasta is cooked, drain and rinse with cold water. Add to the sauce and cucumbers. Refrigerate until ready to serve.

In case you like spicy, like me, you can add a little Sriracha sauce to your noodles. It adds just the kick I like!

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Homemade Meatless Taco Salad with Creamy Cilantro Dressing

A zesty meatless taco salad recipe with a homemade creamy cilantro dressing.
Homemade Meatless Taco Salad with Creamy Cilantro Dressing

I always keep frozen organic corn in my freezer and a can of organic black beans in my pantry. With these two ingredients, I can quickly produce this tasty meatless taco salad.

I serve this salad as a main dish for either lunch or dinner.

Black Beans and Corn

The beans and corn are just warmed slightly with classic taco seasonings – chili powder and cumin. This mix is allowed to cool before adding to the salad.

Taco Salad

I prefer to stick to iceberg lettuce for this salad since a classic taco is topped with iceberg shreds. However, you can replace the lettuce with whatever lettuce you prefer.

Also, you can use whatever type of tomato you have on hand for this recipe. In the winter, I find myself buying more cherry tomatoes. I find they have more flavor than the larger varieties during the winter months.

I like chopped mini bell peppers in this recipe. Other great additions would be sliced radishes or grated carrots. Really, use whatever veggies you have on hand that your family will eat!

Homemade Creamy Cilantro Dressing

Finally, I always use this homemade creamy cilantro recipe to top my taco salad. It is so delicious I could eat it with a spoon!

Using the food processor makes this dressing effortless to make. If you don’t have a food processor, it can just as readily be made in a blender.

Homemade Meatless Taco Salad with Creamy Cilantro Dressing


  • 1 14-ounce can black beans
  • 1 cup frozen corn, thawed
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 head iceberg lettuce, washed and torn into bite sized pieces
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup red and yellow peppers, diced
  • optional: avocado, shredded cheddar cheese
  • Dressing:
  • 1 cup loosely packed cilantro leaves, stems removed
  • 1/2 cup sour cream
  • 2 cloves garlic
  • juice 1 lime
  • pinch of salt
  • 2 teaspoons apple cider vinegar


  1. In a large skillet over low heat, warm the beans and corn with the chili power and cumin just until fragrant. Turn off heat and allow to cool while assembling the salad.
  2. To a large salad bowl, add the lettuce, tomatoes and peppers. Add the bean and corn mixture and toss.
  3. Add all dressing ingredients to the work bowl of a food processor. Pulse until dressing is smooth. Top salad with dressing.
  4. Top with optional avocado and cheese. Serve.

Homemade Meatless Taco Salad

Warm some whole grain tortillas to serve on the side. Your family won’t miss the meat!

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Spicy Peanut Noodles Vegan Recipe

spicy peanut noodles

Have you found the Annie Chun’s organic udon noodles at Costco? They are the base for this most awesome Spicy Peanut Noodles vegan recipe.

organic udon noodles

We’ve pretty much been living off these noodle bowls this summer. They check all my favorite recipe boxes.

Super simple to make. CHECK!

Ready in minutes. CHECK!

Sneaks in vegetables. CHECK!

The girls love it. DOUBLE CHECK!

The Costco bag of noodles has 6 individual bags inside. The recipe calls for one bag of noodles and feeds one person. Double or triple the recipe depending on the number of people you are trying to feed.


Spicy Peanut Noodles Vegan Recipe


  • 1 package Annie Chun's organic udon noodles
  • 1/3 cup vegetable broth (can substitute water)
  • 1/4 cup finely chopped broccoli
  • 1/4 cup thinly sliced carrots
  • 2 tablespoons peanut butter
  • 1 tablespoon tamari (may substitute soy sauce or coconut amino acids)
  • Sirachi sauce to taste
  • bean sprouts
  • chopped cilantro (may leave out)


  1. Heat vegetable broth in a large skillet over medium heat. Add udon noodles and cook until noodles break apart - about 5 minutes.
  2. Add broccoli and carrots to skillet and cover pan. Allow vegetables to steam until bright in color - about 5 minutes. If you find you run out of liquid before the vegetables are steamed, add a little water to the pan.
  3. Remove lid and stir in peanut butter and soy sauce. Stir until a smooth sauce forms. Transfer to a bowl.
  4. Top peanut noodles with Sirachi to taste and a handful of bean sprouts and sprinkle with chopped cilantro.

Let me know if you try this recipe and how you like it!

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Potato and Goat Cheese Pizza on Whole Grain No-Knead Flatbread Dough

Potato and Goat Cheese Pizza

“Can we eat this all the time?” That’s what my girls asked the first time I made this Potato and Goat Cheese Pizza.

My girls happen to like goat cheese. However, I know quite a few adults who find goat cheese, well, gross. So, this is where you can get creative and do some substitutions. Fontina would be lovely on this pizza. If you are going for the fontina, I think I would leave off the mozzarella. Just use a liberal amount of fontina. Mmmmmmmm.

This is another recipe that uses the master recipe for Whole Grain No-Knead Bread Dough. Once you have a batch of this in your refrigerator, you will find you are never more than 30 minutes away from dinner.

Just as a little FYI, I was out of mozzarella cheese when I made this so I just tore up some cheese sticks. No one who ate the pizza could tell the difference.

Potato and Goat Cheese Pizza on No-Knead Whole Wheat Flat Bread Dough


  • 1/2 recipe of whole grain no-knead bread dough
  • 1/2 pound red potatoes
  • 1 teaspoon olive oil
  • 1 medium red onion, sliced
  • 1 cup mozzarella cheese, shredded
  • 3/4 cup goat cheese
  • 1 teaspoon rosemary


  1. Preheat oven to 500.
  2. Cut red potatoes in half. Place in large saucepan, cover with water, and bring to a boil.
  3. Boil potatoes for 10 to 12 minutes or until just soft. Allow to cool.
  4. In a skillet, heat olive oil. Saute onions until slightly caramelized.
  5. Once potatoes are cool, thinly slice.
  6. Roll dough out into a 14 x 10 rectangle dusting liberally with flour.
  7. Transfer dough to a baking sheet.
  8. Sprinkle dough with mozzarella. Next, layer with potatoes and onions. Crumble goat cheese and sprinkle evenly over the entire pizza. Finish by sprinkling with rosemary.
  9. Bake in 500 degree oven on lowest rack for 15 minutes.

How do you feel about goat cheese? Will you be looking for a substitute?

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Freezer Meal: Homemade Macaroni and Cheese Sauce

Freezer Meal Macaroni and Cheese

Freezing pasta can be tricky. It has to be slightly under cooked before freezing in order to have the correct texture when you reheat it. Overcook it, and your pasta will have the texture of glue. Yucky!

That’s why I like this recipe for Freezer Homemade Macaroni and Cheese Sauce. The sauce is made from 100% whole food ingredients, reheats easily, and tastes great.

Once you have a stock of this sauce in your freezer, it takes the same amount of time to prepare as a box of mac & cheese.

But don’t limit this sauce to just mac & cheese. It also tastes great over steamed broccoli, stirred into cooked rice, as a topping for a baked potato, or as a dip for my Bread Machine Honey Whole Wheat Soft Pretzel Bites.

Important Note: Always allow your sauce to cool completely before freezing. Otherwise, a layer of ice crystals may form on top of the sauce and will affect the taste.

Freezer Meal: Homemade Macaroni and Cheese Sauce

Freezer Meal: Homemade Macaroni and Cheese Sauce


  • 3 cups milk
  • 6 tablespoon butter
  • 6 tablespoons flour (unbleached white, or whole wheat, or rice flour to make gluten-free)
  • 5 cups shredded sharp cheddar cheese
  • 3 ounces cream cheese
  • 1 teaspoon dry mustard
  • dash red pepper
  • salt and pepper to taste
  • 1 1/2 cups whole wheat macaroni


    To Make Cheese Sauce:
  1. In a large saucepan, melt the butter over medium heat. Whisk in the flour until smooth.
  2. Slowly add the milk 1/2 cup at a time whisking constantly.
  3. Once all the milk is incorporated, cook the sauce for 5 minutes, stirring occasionally. Do not allow to come to a boil.
  4. Remove from the heat and whisk in cheddar, cream cheese, mustard, red pepper, salt, and pepper.
  5. Allow to cool before transferring to 4 12-ounce freezer safe jars. Leave 1 inch of headroom in each jar. (Fill only to where the lid threads start.)
  6. To Serve:
  7. Thaw the sauce in the refrigerator overnight. Pour sauce into a saucepan and heat until warmed through.
  8. While the sauce is heating, cook the 1 1/2 cups macaroni according to package directions.
  9. Stir sauce and macaroni together and serve.

If your sauce doesn’t thicken, I have added more than the 3 ounces of cream cheese. Your sauce will take on a bit more cream cheese flavor (hardly a problem in my book!) but it will help thicken it.

Or, you can leave out the cream cheese and choose to add more cheddar. Your choice!

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“FOOD: Vegetarian Home Cooking” Cookbook Review

FOOD Vegetarian Home Cooking

Mary McCartney recently released a new cookbook called FOOD: Vegetarian Home Cooking and I was lucky enough to receive a copy for review.

As you know, I’m not a vegetarian. However, I do embrace feeding my family a Meatless Monday main at least once, if not twice, a week.

I loved flipping through this cookbook and seeing family photos and reading stories from Mary’s childhood where famous mother Linda McCartney taught her to prepare flavorful vegetarian food.

This cookbook offers solid recipes that are simple to make and that use wholesome ingredients you can find in any store.

There are familiar favorites like Fruit and Nut Granola, Corn Fritters and Cheesy Quiche.

Then, there are some inspired recipes like a Sage and Onion “Roast” that I can’t wait to serve my family for a Sunday supper.

One gold nugget I learned from this cookbook was the existence of light spelt flour. I have spelt flour in my pantry, but did not know that if you purchase light spelt flour, you can substitute it for all purpose flour. I foresee many afternoons experimenting with light spelt flour!

Here’s your very own sneak peek of FOOD: Vegetarian Home Cooking featuring Linda’s Lemon Drizzle Cake. Lemon desserts are my absolute favorite, and if you’ve read The Greenbacks Gal for any period of time, you know I love my afternoon tea!


Linda's Lemon Drizzle Cake


“This is a loaf cake that my mum liked to make and it remains a firm favorite of mine. The lemon syrup poured over the freshly baked cake seeps down into the sponge and adds a special moisture to the taste. Perfect to have with a cup of tea in the afternoon.”


・ flour for dusting the pan

・ 1 stick butter, softened, plus more for greasing the pan

・ ¾ cup superfine sugar

・ 2 large, free-range eggs, beaten

・ finely grated zest and juice of 3 lemons

・ 1 ½ cups all-purpose or light spelt flour

・ 2 teaspoons baking powder

・ ¼ cup milk

・ ½  cup confectioner’s sugar, sifted


・ Preheat the oven to 350°F. Butter and flour a 9-inch non-stick loaf pan.

・ In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.

・ Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes.

・ In the meantime, mix the remaining lemon juice and the confectioner’s sugar together in a small bowl to make a glaze.

・ When it’s ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat.

Recipe reprinted with permission from Sterling Publishers. I was given a copy of FOOD: Vegetarian Home Cooking for review. All opinions are my own.

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Hard Boiled Egg Sandwiches with Creamy Herbal Dressing

Egg Sandwiches with Creamy Herbal Dressing.jpg

What are you going to do with all those hard boiled eggs you decorated for Easter? I have a delicious Egg Sandwich with Creamy Herbal Dressing recipe I think you will like that will help get some of those eggs off your hands!

Stacked with vegetables, this sandwich is not only delicious but nutritious. I’ve been trying to approach every meal with the question: How many fruits and/or vegetables can I fit into this meal? This sandwich is one where you can stack the vegetables as high as you please.

The success of this sandwich is partially dependent on your bread. My King Soopers sells bread from a local bakery: La Baguette. I love their hearty breads when making a sandwich the star of the plate.

When buying your bread, check to make sure the first ingredient is whole wheat. If your bread says “multigrain” it often times is not whole grain.

While I’m calling this a recipe, it is definitely more of a suggestion. Vary the vegetables as you please and substitute whatever fresh herbs you have on hand in the dressing.

Egg Sandwich with Creamy Herbal Dressing


    For the sandwich:
  • Whole wheat bread slices
  • Spinach
  • Grated carrot
  • Thinly sliced red onion
  • Hard boiled eggs, shelled and thinly sliced
  • For the dressing:
  • 1/2 cup cilantro
  • 1/2 cup basil
  • 1/2 cup plain greek yogurt
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil


    For the sandwich:
  1. Layer all ingredients on whole wheat bread
  2. For the dressing:
  3. In a blender, blend all ingredients until smooth
  4. Pour dressing over sandwich ingredients. Top with remaining piece of whole wheat bread.

If you have any leftover dressing, it will keep for two weeks if chilled in the refrigerator.

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