low waste christmas

Curious about our low waste Christmas?  Here’s a little recap of how we tried to keep waste, consumerism, and junk to a minimum this Christmas while still keeping it cozy and fun, plus all the goodies we gave + received.  My philosophy is to keep gifts simple, minimal, useful.  (You can see my gift guide here if you’re interested)  Let’s go!

vegan kid christmas zero waste
A little last minute grocery shopping with this cutie for Christmas Eve

Wrapping: I wrapped everything in brown paper I had saved from shipping materials or upcycled paper gift bags.  For ribbons, I chose to use jute or cotton string (biodegradable and compostable).  Decorations included bay leaves, rosemary sprigs, fresh herbs, flowers, and clippings from the Christmas tree.  Check out this YouTube video from the lovely Alli for tips on wrapping sans tape.

Zero waste plastic free no tape wrapping present christmas

Tree: we did buy a tree this year, it’s not my ideal choice BUT the kids and J outvoted me on this one.  We bought it from a local business + I saved the string that we tied it to the car with for tying gifts.  All the ornaments/decorations on the tree are from when I was a kid, or glass ones handmade by my mother in law.  There’s a few paper and ceramic ones Carmela has made at school over the years.  I don’t buy any new ones.  We’ve been using the string lights for a few years and thankfully they have been fine!  Our city picks up the trees with our normal green waste (compost) and chips them to make mulch for city parks.

Christmas tree zero waste compost wood chips

Gifts:  Joel and I don’t exchange gifts (it’s just not our thing, we never have) BUT we give the kids, Joel’s mom, and a few friends gifts.  For my best friend, I gifted: a bottle of local sparkling wine from a cool winery, a bottle of good local, sustainable olive oil (from the farmers market which sells it in bulk!), and a jar of homemade green olive tapenade.

zero waste recycle Christmas present plastic free
that’s the olive oil wrapped in recycled paper and fresh bay leaves

For another friend, I gifted: a bottle of wine + one of my favorite books (picked up a cool vintage copy at a used bookstore) and wrote a little note on the inside flap.

wine secondhand book Christmas gift zero waste
He’s a minimal kind of guy, that’s why the wrapping is naked on these.

Carmela received: a tiny metal music box that plays Für Elise (her favorite song to play on piano), a hand knit beanie from her grandma, locally made soap, a new notebook, a pretty amethyst crystal, and a stack of books (her favorite gift always).

secondhand Christmas book zero waste kids
cracking a book open already

Vincent received:  a thrifted large metal tin filled with thrifted cars, a hand knit beanie from his grandma, a subscription to Click science based magazine, replacement pieces to the Operation game we own (thrifted by his grandma), and a book with cut-out paper airplane dragons.

Hot wheels car kids tin zero waste Christmas gift

For Joel’s mom, we gave her some local bulk coffee, a locally made apricot rose palm oil free soap bar, and a locally made candle in a glass jar.

As a family, from our lovely friend, we received a membership to a local museum which was the most thoughtful gift and one we can use all year long.  YAY

For others like: teachers, mailman, acquaintances etc we gave gingerbread cookies in thrifted metal tins lined with parchment paper.

no waste plastic free family Christmas holiday
this is how she wrapped it- totally waste free and beautiful!

Food: Christmas Eve dinner, we had stuffed cabbage rolls + festive red salad and baked vegan latkes.  

Christmas dinner vegan latkes gluten free radicchio winter

After dinner we drove around to look at lights with bulk homemade popcorn (air popper, tamari to season) to snack on.  The kids really enjoyed this as you can see.

Christmas kids eve

In the morning we had this v/gf monkey bread.  For appetizers: local baguette + cashew cheese, bulk olives, bulk in shell mixed nuts (so fun to crack), apples, tangerines all on a platter.

Vegan appetizer zero waste nut cracker
I thrifted the ceramic bowl and the ceramic coasters a few years back!

My mother in law brought homemade limoncello in a upcycled glass jar to share.  We received some plastic wrapped, non vegan cookies for our neighbors that I refused (which wasn’t fun to do, but I couldn’t just accept them and throw them away year after year). At least they will know for next year.

Music: on Spotify: Christmas jazz + Bossa Nova Christmas- for a more swanky, calm vibe.

minimal style french red lip
a little red lip for Christmas morning. Buon natale!

Passing the time:  board games, going on walks, watching A Christmas Story, cozying up and reading with a good book…I’m enjoying this one right now-

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We are having a fantastic Christmas + if you celebrate, I hope you are too.  I wanted to say a huge THANK YOU to all of you who read my blog and/or follow on Instagram!  You guys are so kind and positive + I’m so happy to have been able to connect with you through this online platform.  I love sharing and inspiring you, and being inspired by YOU in return!  Thanks for being a part of this little space.   All my love xx Amanda

december meal plan

green winter kale leek romanesco meal plan

Hello!  Here we are, back again for another meal plan this week- vegan, seasonal, and waste free as usual.  This week as per a suggestion from one of you, I’m including a shopping list at the end to make things easier- just keep in mind that I shop and cook for four + I’m assuming you have pantry basics like s+p, olive oil, vinegar, agave or honey etc.

This week’s recipes are a little more involved than last week’s, but not by much.  I’m drawing inspiration from the beets and citrus that are taking over the market right now.  You’ll notice I’ve started the week on Tuesday since Monday is Christmas for us.  It’s still 5 days of meals, so if you don’t do Christmas, just treat Tuesday as Monday.

If you’re curious, it’s just me, Joel, the kids, + Joel’s mom for Christmas, so our menu isn’t crazy.  I’ll be setting out some bulk olives + rosemary almonds for appetizers, maybe some kombucha cocktails (boozy for adults, regular for kids- but still in a fancy glass so they feel included), and for dinner: stuffed cabbage rolls + winter reds salad and baked latkes.  Happy holidays and have a lovely week!

French breakfast radish spinach winter farmers market

prep ahead:

big batch of oven steamed beets:  such an easy, flavorful way to cook beets.

roasted beets bay leaf thyme vegan meal plan

whole grain mustard vinaigrette:  1/4 cup whole grain mustard, 1/4 cup olive oil, 1 tablespoon honey or agave syrup, 1/2 cup red wine vinegar, 1 teaspoon fresh thyme (minced), 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, all whisked together.

mustard vinaigrette lemon thyme french

big batch of quinoa: 1.5 cups any color quinoa, boiled in lots of salted water like pasta until tender, about 8-10 minutes, then drained.  If you don’t care for quinoa or are tired of it, try any other grain like: farro, barley, rice, spelt, or millet.

lentils:  place 1 cup lentils in a pot with water covering them by 1 inch + a bay leaf.  Cover and bring to a boil, reduce heat and simmer till tender (25-35 minutes).  Drain any excess liquid, toss with a few splashes red wine vinegar and olive oil, salt and pepper.  Cool before storing in the fridge.

lentils french bay leaf

roast hazelnuts:  1 cup, on a baking sheet, bake at 350 10-15 minutes.  You can dump them in a kitchen towel afterwards and rub the skins off if you like- I usually don’t bother to.  Cool and store in an airtight container at room temp.

hazelnuts roasted  organic zero waste

toast pumpkin seeds:  1 cup, in a hot, dry pan until they start to pop.  Cool and store in an airtight container at room temp.

pepitas pumpkin seeds

de-seed pomegranate:  a great meditation in action task, ha.  Store it in an airtight container in the fridge.

meals:

tuesday:  beet soup with caraway and dill (sub coconut milk mixed with a few teaspoons lemon juice for the buttermilk) + spinach salad: toss spinach with the mustard vinaigrette, 1 large shredded carrot, 1 cup cooked lentils, 1 cubed avocado, 1 sliced apple and some toasted pumpkin seeds.

vegan beet soup coconut milk dill bagel spice

spinach carrot apple avocado lentil vegan salad

wednesday:  quinoa salad:  toss quinoa with the rest of your dill, half the bunch of cilantro, half the bunch of parsley + a generous scoop of the mustard vinaigrette.  Chop up all of your cooked beets- put half in the quinoa salad and reserve the other half in a container in the fridge for another day.  Peel and chop up 2 oranges and thinly slice some radishes (reserve a few radishes for tomorrow).  Add to the bowl and mix.  Serve on a bed of arugula and sprinkle chopped hazelnuts and half your pomegranate seeds on top.  Add a wedge of lime on each plate to serve.  This should make extra, so you’ll have leftovers for lunch(es).

quinoa roasted beet salad arugala radish hazelnut grain

thursday:  pick up a nice loaf of crusty bread on the way home.  Put the leftover beet soup on the stove and start it heating.  Slice up your bread, toast it, rub with garlic, add avocado and flaky sea salt, then layer thinly sliced radish on top.  Add some pumpkin seeds on top of both the soup and toast for a crunchy pop of flavor, chili flakes + some chopped cilantro on the soup.  Lime wedges to serve.

friday:  winter bistro salad (add in a can of drained chickpeas patted dry on a kitchen towel when roasting the veggies.  increase the smoked paprika to 1/2-1 teaspoon.  omit egg and add avocado, sub hazelnuts for almonds).  If you have leftover bread you can cube it up and bake on another sheet at the same time as your veggies for croutons.

saturday:  monastery lentil soup + leftover beet salad: chop them up and toss with a few tablespoons each of vinegar and olive oil, salt and pepper, and 1/2 a thinly sliced red onion.  Let it sit while you’re waiting on the soup and when ready to serve, add in a sliced orange, sprinkle over toasted hazelnuts or pumpkin seeds, any leftover pomegranate seeds + serve with butter lettuce leaves.

beet Cara Cara orange red onion salad

shopping list:

onion x 4 (3 large yellow and 1 small red)

garlic x 1

leek x 1

carrots x 4 very large

parsnips x 3 large

red beets x 4 pounds

celery root x 1/2 large

radish x 1 small bunch

frisee endive or other bitter green x 1.5 pounds

spinach x enough for a salad one night

arugula x enough for a salad one night

butter lettuce x 1-2 heads (enough as a side for 1 dinner)

fresh dill x 1 bunch

cilantro x 1 bunch

parsley x 1 bunch

fresh thyme x 1 bunch

limes x 2

lemon x 1

orange x 3

pomegranate x 1

avocado x 3

a sweet apple (i.e. not green) x 1

whole grain mustard (I use Maille brand) x 1 jar

coconut milk x 1 can

tomatoes x 1 pound can

chickpeas x 1 can (or a batch of homemade)

quinoa x 1.5 cups

hazelnuts (or another type of nut you prefer) x 1 cup

pumpkin seeds x 1 cup

lentils x 2 cups (I prefer the smaller French green lentils or black Beluga lentils)

veggie stock x 3 cups

bay leaves (3, optional)

caraway seeds

dried marjoram

dry sherry (you can pick this up inexpensively at Trader Joe’s)

1 loaf crusty bread (pick this up thursday if possible)

what my vegan 5 year old eats in a day

I thought it would be fun to take you guys through a day of eating for Vin- my 5 year old babe.  I get a lot of questions about vegan diets for kids, what I feed them, supplements, and package free kids snacks so I hope this post helps out.  A lot of parents in my real life seem concerned when I mention that my kids eat vegan, a flicker of confusion and worry fleeting across their face- and I don’t blame them!  I used to be that person.  There’s A LOT of misinformation out there and malnutrition horror stories.  The way we do it is focusing on WHOLE, PLANT foods that are dense in nutrients and making sure to get plenty of healthy fats and omegas in diet, plus a few well chosen supplements.

Not meaning to come off bragg-y, but honestly my kids hardly ever get sick, even when others at school are often chronically so.  When my daughter was small and she ate dairy, she would get chronically sick for weeks and end up with ear infections, etc.  I’ve noticed that as we transitioned to zero waste and cut out packaged snacks, drinks, juices, faux “meat”  and “cheese”, and otherwise non-whole foods, they got sick even less.  Both my kids are super healthy and happy, in both my opinion and their pediatricians’.

That being said, here’s what Vin’s day of eating looked like:

7:30 am: wake up, cuddle, get up + get dressed, head out to the kitchen and I make him a warm glass of lemon water just like I have every morning.  He drinks it and then I give him the only 2 supplements any of us take: vitamin B-12 + vitamin D sublingual sprays.  Currently we use the Garden of Life brand because they came in a paper box and I thought they were glass bottles, but they’re plastic actually 😦 and Garden of Life was just bought by Nestle.  ugh….if anyone has recommendations for these two let me know.

B12 is essential and it’s not just a vegan issue…many omnivores are also deficient in this vitamin that gets made in your gut by bacteria.  So I supplement just in case.  Vitamin D I only give in the winter…your body makes it on your skin from the sun, so in summer we have plenty.  Even though we live in a sunny climate, we don’t expose enough skin to the sun to get adequate production in winter and it’s super important for hormonal and bone health.

vitamin b 12 sub lingual

7:45 am: breakfast porridge (here’s the recipe) which is chock full of essential vitamins, minerals, and nutrients including omega 3s ESSENTIAL for brain health, especially for kids.  Today I made it with half quinoa and half oats, plus shredded apples, walnuts, ginger, cinnamon, and blackstrap molasses.

quinoa porridge breakfast walnut omega 3 kid

10 am:  he asked for a snack, so while we were playing UNO he had this Granny Smith apple with cashew butter- mixed with cinnamon, a dash of maple syrup + cacao nibs for a little crunch.

Cashew butter apple vegan kid snack

 

12:15 pm:  lunchtime!  He had a veggie sandwich with hummus, avocado, vegan mayo, pumpkin seeds, cucumber, roasted bell pepper, red leaf lettuce, red wine vinegar, s+p on fresh ciabatta.  A side of stevia sweetened dark chocolate and a tangerine from our tree for dessert.

plant based family kid sandwichProcessed with VSCO with f2 preset

2:30 pm:  he woke up from his nap and told me he wanted something crunchy while he was coloring to take to the park so we did carrots, walnuts, almonds, apple + a glass of homemade chocolate hemp seed milk.

Vegan kid snack walnut apple carrot omega 3

healthy kid snack

4 pm:  he had 3 or 4 small tangerines from our tree while he was in the backyard.

5 pm:  dinner!  This simple red lentil coconut soup with brown basmati rice + a side of sautéed spinach with lemon, garlic, and toasted sesame seeds.

Red lentil curry coconut soup ottolenghi vegan kidsProcessed with VSCO with f2 preset

 

I’m writing this up right before dinner, but I’m sure after dinner he will have has favorite dessert at the moment: one or two medal dates stuffed with tahini and coconut flakes.  So good, a healthy sweet treat, and dates/tahini are full of minerals and fiber.

That’s it!  My kids essentially eat the same thing as us and it’s so much easier on everyone this way. Everyone eats healthy and everyone loves it.  Hope you guys enjoyed this little peek!

xx Amanda

 

vin’s super-seed breakfast porridge

Kids vegan cook

I know it seems boring to eat the same thing for breakfast every day, but hear me out- it’s really the best thing ever.  Not only do I not have to think about what to throw together when I can barely peel open my bleary eyes (I’m decidedly NOT a morning person), I also get in so much nutrition for my kids in one fell swoop.  Vin usually makes this with my supervision too, so win-win there.

Chia seeds, flax seeds, hemp seeds and walnuts are my non negotiable foods that I get into my kids diets EVERY single day.  Why?  Plant based omegas, calcium, other minerals, and brain boosting fats.  That’s why I add them all to the morning porridge- because then I don’t have to worry about it later.  It’s our whole food vitamin “supplement” for them, along with an after school fruit and veggie smoothie.

In one serving of this porridge (not even counting the fruit/optional extras), there’s: 73% fiber, 42% iron, 20% calcium, 50% zinc, 14% protein, and 7.2 grams of omega-3’s.  PLANTS are everything.

chia coconut flax hemp seeds oat porridge

The fat + fiber + carbs combo keeps tummies nice and full so they’re not hungry at school. Plus, it’s nice to get a warming meal in their belly in before they have to go outside on cold mornings.

We vary the toppings so every day is different and we never get bored:

-always a seasonal fruit or two: banana, berries, kiwi, mango, peach, apple, persimmon,prunes, plum, pear, etc

– sometimes add flavorings like almond or vanilla extract, cocoa powder, cinnamon, ginger, cloves, nutmeg, chai spice, turmeric, pumpkin purée

-sometimes cook with nut milk instead of water for a creamier porridge

– sometimes add nut butters: coconut, cashew, almond, peanut, chocolate hazelnut

-sometimes do 1/2 and 1/2 quinoa + oats

-always add a sweetener: chopped dates, golden raisins, stevia, maple syrup, molasses or raw Demerara sugar

healthy vegan kids porridge omega 3 breakfast

vin’s super-seed breakfast porridge (2 large servings)

for the base:

1 cup oats

1/4 cup chia seeds

1/4 cup shredded coconut

3 cups water or nut milk or both

for the toppings (per each bowl):

1 tablespoon ground flax seed

1 tablespoon hemp seeds

2 tablespoons chopped walnuts

fruit of your choice

sweetener of your choice

method:

Place the oats, chia, and coconut in a small pot. Whisk in the 3 cups water and bring to a boil while you whisk (so the chia doesn’t clump).  Turn down to medium low and continue to cook, stirring occasionally, until thick and chia seeds are plumped, about 5 minutes.

Remove from heat and divide between 2 bowls.  Top with your desired toppings and eat!

 

Processed with VSCO with f2 preset

vegan + gluten free thanksgiving

01890772-C162-41CF-838D-F4764454781D.jpeg

Thanksgiving (and all holidays) are really low key at our house.  It’s just us for dinner- me, J, and the kids.  We usually go on a hike in the early morning- AMAZING because usually no one else is out.  Then we come home and cook and watch a movie together.  We cook a lot of food because: leftovers (not having to cook again for days is amazing).  Here’s our simple, no fuss vegan and gluten free Thanksgiving menu:

Main: lentil + walnut loaf (this recipe): this is so delicious and has all those stuffing-esque flavors.  Plus, it’s sliceable and works perfectly in lieu of turkey in those leftover sandwiches (arguably the best part of Thanksgiving)

Gravy: mushroom gravy (this recipe): if you’ve never made mushroom gravy you’ve been cheating yourself.  Mushrooms are the perfect umami flavor and it is rich, easy, and delicious.

Mashed potatoes: I use a potato ricer to keep them super fluffy and then fold in splashes of coconut milk, garlic, and salt to taste.  Also perfect here is Miyoko’s vegan butter if you’re into that (and who isn’t?)

cranberry sauce: I buy cranberries at my co-op which offers them package free!  Usually I just wing it and throw them in a pot + simmer with orange juice/zest, maple syrup and cinnamon.  For a hands off oven version,  this recipe is perfect.

brussels: super simple, I just slice them in half (or quarters if they’re huge) + roast in the oven at 400 with a drizzle of EVOO, salt + pepper until they’re crispy and tender.

kale salad: I feel like you always need a fresh, raw, bright component for Thanksgiving to cut through all the heavier flavors and textures.  I’ve been OBSESSED with Amy Chaplin’s creamy kale slaw recipe so I’ll probably make that.  I’ve made this brussels slaw with maple pecans before too, with delicious results.

kabocha pie with coco whip: I’ll be experimenting this year with pumpkin pie and subbing my own homegrown pureed squash instead of canned pumpkin, and experimenting by converting a much loved cashew-ginger-spelt crust to GF (fingers crossed).  This easy V/GF crust from Pure Mamas looks amazing too.  Last year we did these awesome and super easy pumpkin pie parfaits with vanilla cashew cream. For the coco whip, here is a super easy tutorial from Oh She Glows with step by step pics.  I heard that TJ’s carries a coco whip too if you’re short on time!

I hope you all have a wonderful time enjoying food, friends and family this Thanksgiving!  Please consider donating your time to a local food bank to give back to others who may be less fortunate on this holiday xx

at the market: winter squash + 5 ways to use it

IMG_1993Winter squash is abundant this time of year- so many colors, textures and flavors to choose from.  I always buy a bunch and keep them on the table as a sort of “fruit bowl” type centerpiece because they are so pretty.  My favorites are kabocha, red kuri, delicata, and butternut.  These all have dense, sweet flesh that get caramelized when roasted and blends up creamy for soups.  I also love spaghetti squash as whole food, gluten free noodle replacer- just cut in half, scoop out the seeds, and steam.  Delicata is great because it has tender thin skin (no need to peel)- cut in half, scoop out the seeds, cut into half moons, and roast.  I especially love roasting it with brussels, beets or other veg for a colorful side.  Kabocha has edible skin, too- I like to cut into wedges and steam in a kombu-lined pot with a few tablespoons of mirin, splash of water, and some tamari and green onions to finish- a technique I learned from this post.

When choosing squash, look for ones that have bright and vibrant skins and that feel heavy for their size.  I like to choose smaller ones because I find them less likely to be stringy.  If you do end up getting a stringy squash, just blend it up into a soup or puree it for a side/ add to breads, pie, etc!  Store squash in a cool, dry place- thinner skinned varieties like delicata only last a few weeks, but other squashes can last a month or more in a cool area like the garage.

Here’s my favorite squash soup recipe, plus 4 other ways to use up those gorgeous gourds.

squash soup

INGREDIENTS:

1 tablespoon of coconut oil (or use broth/water for oil free)

1 large yellow onion, chopped

1 large sweet apple, chopped

1 large squash or pumpkin, any type, peeled and cubed, seeds reserved ~5-6 cups

2 teaspoons fresh thyme or sage, minced

1 can coconut milk

2-3 cups of vegetable broth (depending on how large your squash is and how thick/thin you prefer your soup)

salt + pepper, to taste

any toppings you like, here i used sage leaves crisped up in a hot pan with a touch of olive oil + toasted pecans.

METHOD:

Preheat the oven to 400.  Toss the squash seeds with a little oil, salt and pepper and place in the preheated oven and bake until crispy, about 10 minutes.

Meanwhile, heat the oil in a large dutch oven or soup pot.  Add in the onion and apple and saute until onion is translucent, about 5-7 minutes.  Add in the thyme and stir until fragrant, about 1 minute.  Add in the squash and stir to coat.  Add in coconut milk and broth.  Bring to a boil, then turn the heat down and let it simmer, uncovered, until the squash is completely tender, about 20 minutes.  Use an immersion blender to puree or carefully transfer to a blender to puree.  Taste and add salt and pepper to your liking.

To serve: Ladle soup into bowls and garnish with the roasted seeds, and any other toppings- a scoop of quinoa, some avocado, breadcrumbs, dollop of cashew cream, toasted pecans, fried sage leaves, anything you desire.

+4 other favorite squash recipes

creamy kabocha pasta : I omit the cheese and meat in this recipe, subbing crispy sautéed mushrooms (sear in a pan with thyme and shallot, only stirring once or twice so they get crispy)

roast squash and bean tart : impressive looking and delicious vegan main, GF, perfect for thanksgiving or holiday gatherings.

chili and sesame roasted squash : so so good, easy, and a totally different taste profile than the usual recipes.

butternut lasagna with sage-tofu ricotta : another delicious and beautiful vegan main, just add a green salad and you’re set!

+ 1 bonus recipe: pumpkin cheesecake // I’ve been wanting to try this baby forever, it looks so good and would be perfect to bring to a dinner or holiday party.

I hope you enjoy these recipes and that it inspires you to work more squash into the meal rotation this week.  Have a lovely weekend! xx

use your noodle.

IMG_1856.JPGPeanut noodles are a crowd pleasing, easy meal to have up your sleeve.  Plus, they look so pretty and impressive.  You can really make this with any noodles you fancy: udon, soba, julienned/spiralized carrot, cucumber or zucchini, even spaghetti.  I made this with bucatini I found in bulk at Rainbow Grocery and it was great!  Feel free to adjust as needed- sub almond butter, add tofu to make it more substantial, add crushed peanuts, lime, thinly sliced jalapeños, cabbage etc.  Make it your own!

peanut noodz (loosely based on this recipe)

INGREDIENTS:

1/4 cup creamy PB

1/4 cup tamari

1/4 cup unseasoned rice vinegar

1 tablespoon agave nectar or maple syrup

2 garlic cloves, roughly chopped

1/2 inch or bigger chunk of ginger, finely chopped

1/4 cup sesame oil (can sub water or use 2T mirin +2T water for oil free)

 

8 oz noodles, I used bucatini

5 celery stalks, thinly sliced diagonally

4 radishes, thinly sliced

1 avocado, sliced

2 tablespoons sesame seeds, toasted

1/2 cup cilantro leaves

4 green onions, sliced on the diagonal

2 teaspoons korean chili flakes (or sliced fresh chiles, sriracha, other spicy thing)

METHOD:

Start a pot of water boiling for your noodles.

Meanwhile, add the PB, tamari, vinegar, agave, garlic, and ginger to a food processor.  Blend till smooth, then with machine running, drizzle in the oil to emulsify it.

Boil your noodles according to package directions; drain and rinse in cold water.  Toss sauce with noodles and then add in all your other ingredients.

Done!  This recipe holds up well in the fridge for a lunch the next day too, or make a double batch of sauce and keep the extra in the fridge for a quick dressing, dip, or drizzle.