After hearing rave reviews about the spiralizer, I finally decided it was time to see what all the fuss was about. So, I requested one for Mother’s Day and I must say, it’s been getting a ton of use. There are so many options and honestly, I think it would be a wise choice to invest in this book but in the mean time, I’ve been perusing Pinterest for different ideas. When I came across this recipe for zucchini pasta with an avocado cream sauce, I was delighted to discover I had most of the ingredients already in my refrigerator. I was missing fresh basil so I subsitituted it for mint (which we have growing in a corner in our backyard…super handy!) and since I didn’t have almond milk on hand, I used low fat sour cream for the sauce. It took very little time or trouble and the best part was it required minimal clean-up. Surprsingly, my kids were open to trying it and enjoyed it so much, they actually asked for seconds…#shocker. I’ve also made it with a simple lemon vinaigrette topped with fresh parsley and some crumbled feta which makes a light and refreshing lunch or side dish.