Hey everyone!

I’m back from Prague, alive and as rested as ever ! My god, is it a beautiful city. Have any of you been? I fell in love with the history… and the food!

 To my surprise there was a  HUGE Asian population in Prague—giving the city a wonderful abundance of Chinese, Vietnamese and Japanese restaurants. I was in heaven.

This deprived pho loving Vancouverite gained her sanity back.

In other news, It’s meatless Monday (never thought I would say this). Sorry, but I love meat. Though, after these last few weeks of endless eating, and I really mean endless, I thought a light and healthy dish was in order.  This Zucchini Pasta with Cucumber and Avocado Cream Sauce was just what I craved.

Zucchini Pasta with Creamy Avocado Cucumber Sauce

1 large zucchini
Grape tomatoes, halved
1 Tsp of chopped walnuts (optional)

For the Avocado-Cucumber Purée:

 1 medium avocado
½ large cucumber
½ lemon, squeezed
2 garlic cloves
pinch of onion powder
Salt and pepper to taste

For the pasta –> Spiralize your zucchini and cook it in boiling water for about 45 seconds -1 minute. Watch it carefully—no one likes mushy zucchini!

For the puree –> Place all ingredients into a food processor/blender and process until creamy. Toss zucchini pasta with avocado-cucumber puree and walnuts.

Enjoy, guilt-free.

-R