I used the following ingredients for Low Carb Homemade Dill Pickles:

3 small cucumbers (about 12 oz total–peeling optional)
3/4 cup water
1/4 cup distilled white vinegar
1 Tbsp salt
2 cloves garlic, minced
1 tsp black peppercorns
1 tsp sugar substitute equivalent (I used Swerve)
1 tsp dried dill weed
1/2 tsp red pepper flakesSlice the cucumbers using a mandolin (medium thickness) or with a knife and place the sliced cucumbers in a medium-large bowl.  Combine the rest of the ingredients in a medium saucepan and bring to a boil.  Boil for 2 minutes.  Pour the liquid over the cucumbers and allow to cool (about 25-30 minutes).  Cover the pickles and place the container in the refrigerator for at least 30 minutes.  The pickles are ready to be enjoyed as a snack, on top of your favorite low carb burger, etc.

Net Carb Count*:

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: This is a very quick and easy way to enjoy pickles.  Summer usually means an abundance of cucumbers so this is a perfect way to use up those cucumbers.  I lightly peeled my cucumbers by peeling the skin every 1/2 inch.  This way I got some of the crunch from skin, but the liquid was still able to soften the cucumbers.  You could also slice the cumbers in different shapes (spears, etc.), but the cucumbers will need more time for the liquid to flavor the pickles.  Enjoy!

I used the following ingredients for Low Carb Sushi:

1 Nori seaweed sheet
1 cup riced cauliflower, cooked
1/2 piece of smoked salmon, cut in strips
1 stalk of asparagus, cut in half

1 Nori seaweed sheet
1 cup riced cauliflower, cooked
2 pieces of large cooked shrimp, cut in half
2 slices of cucumber, cut in half

Place the Nori seaweed sheet on a piece of plastic wrap (or a sushi mat).  Spread the cauliflower rice over the seaweed leaving a 1″ border at each end.

Add the toppings to the middle of the cauli-rice.  Smoked salmon and asparagus pictured below.

Using the plastic wrap or bamboo mat, roll the near end of the seaweed over the filling and continue rolling make sure the roll stays as tight as possible.  Seal the end of the roll, but dabbing water on the far end of the seaweed sheet.

Using a warm, sharp knife cut the sushi into 1/2″ pieces (pictured at the top).  Serve with a side of coconut aminos or soy sauce.

Net Carb Count*:

Sushi (Smoked Salmon and Asparagus):  5 net carbs (for one roll)
Sushi (Shrimp and Cucumber):  5 net carbs (for one roll)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: Ok, so I’m not the best sushi roller in the world, but the result is a fantastic replacement for sushi.  I used the fillings listed above, but you can use your favorite filling.  It’s easy to be intimidated, but making sushi is really easy.  I added 1 Tbsp of soy sauce to my cooked cauliflower (I microwaved the “rice” for about 30-40 seconds) to give it some flavor.  Make sure the items you use in the filling are cut into strips and cover the width of the roll to make sure you have a piece of each ingredient in each slice.  I chose not to invest in a bamboo sushi mat and use plastic wrap.  The plastic wrap helps to create a tight roll so that the filling stays inside.  One very important tip is to make sure you have a sharp knife.  If your knife isn’t sharp it will not cut through the seaweed and the filling will fall out.  Also, running your knife under hot water before each cut will help make cutting through the sushi easier.  Enjoy!What’s your favorite sushi fillings?