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Sushi Roll Salad: Old Favorites Made New

Sushi Roll Salad 2

I get no greater thrill than remaking an old family favorite into a newer, healthier version that everyone loves. Really, it’s quite funny how excited I get. I rave about it through mouthfuls, immodestly patting myself on the back, and crowing delightedly about how it tastes just like the real thing. I may even have run a victory lap or two. I can neither confirm nor deny this fact.

This recipe is no different. The first time I had the conventional rice-based version of this dish, my sister-in-law served it to us on a visit to her house. It was love at first bite, all those tangy sushi flavors in a salad. She pointed me to the recipe on Epicurious and I made it many, many times afterward. I brought it to virtually every potluck and backyard bbq we went to, and I was always asked for the recipe. But once I started a low carb, sugar-free diet, I figured this beloved dish was lost to me forever.

Thank goodness for the lowly cauliflower and its amazing versatility. When it’s finely chopped, or “riced”, it really does make a great rice replacement. So that was a great starting point. I looked at the other ingredients in the conventional recipe and the only one that gave me pause was the rice vinegar. It’s surprisingly high carb, at 6 g of sugars per tablespoon. But my solution worked perfectly. I simply used apple cider vinegar and a few tablespoons of Swerve to get that slight sweetness. The rest was easy!

So here’s to the new old family favorites. I hope you love this one as much as I do.

Sushi Roll Salad 2

Sushi Roll Salad

by Carolyn Ketchum

category: desserts

Grain-free sushi roll in a bowl!



12 ounces riced cauliflower, about 1 medium head

1/2 cucumber, quartered and sliced

1 tbsp pickled ginger, finely chopped

3 scallions, finely chopped

2 tbsp water

3 tbsp apple cider vinegar

2 tbsp granulated Swerve Sweetener

1 1/2 tsp wasabi paste (more to taste)

1/4 tsp salt

2 tbsp toasted sesame seeds

4 small sheets toasted seaweed, cut thinly into strips

1 avocado, thinly sliced


Place riced cauliflower in a medium saucepan and add water. Cover and cook on low until just barely tender (if using Trader Joe’s frozen, cook until warmed through).

Transfer to a large bowl and add cucumber, pickled ginger and scallions. Toss to combine.

In a small bowl, whisk together the vinegar, Swerve, wasabi paste and salt. Pour over cauliflower mixture and toss to combine well. Refrigerate until chilled, about 1 hour.

Divide among 4 salad dishes or small bowls. Sprinkle each with sesame seeds and seaweed strips. Place avocado slices decoratively on each plate.


Makes 4 servings


Strawberry Margaritas: Cheers to Sugar-Free Cocktails!

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I don’t think there is anything tastier than a really good margarita, especially as the warm weather sets in. The problem is that there are a lot of really bad margaritas out there, masquerading as the crisp, refreshing cocktail you’re craving. They are overly sweet, without much real flavor, and the minute you take a sip, you think “why on earth did I order this?”.

I’ve had that moment so many times, I hardly trust anyone but myself to make a margarita anymore. Too many bars and restaurants serve up something made with sour mix, that cocktail additive whose name belies its cloying sweetness. Even worse are those margaritas made with frozen limeade. Gasp, shudder! All that sugar hides the crisp lime flavor, not to mention packing on the pounds. It’s no longer a refreshing cocktail, but more like a sweet slushy your child would desire. With a little alcohol thrown in.

Now, I may be something of a margarita purist, just lime, tequila and a dash of triple sec, but I do like other flavors on occasion. And with strawberries starting to come into season, some Sugar-Free Strawberry Margaritas seemed like a good idea. I do find that a little additional sweetener really amps up the strawberry flavor. I still like mine on the less sweet side, but the great thing about this recipe is that you can adjust to your own taste. And with Swerve on your side, you don’t have to worry about the added calories or carbs in your favorite cocktail. Perfect for a healthy Cinco de Mayo celebration!

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Strawberry Margaritas

by Carolyn Ketchum

category: beverages

Cheers to sugar-free cocktails!



2 cups ice

1 cup sliced strawberries

¼ cup freshly squeezed lime juice

4 ounces tequila

1 to 2 tbsp confectioner’s Swerve Sweetener, depending on how sweet you like it

2 lime wedges

1 tsp granulated Swerve Sweetener for rimming

2 strawberries



In a blender, combine ice, strawberries, lime juice, tequila and confectioner’s Swerve. Blend until smooth.

Run a lime wedge around the rim of two cocktail or margarita glass. Place granulated Swerve in a shallow dish and run the rim of the glass through the sweetener.

Divide margaritas between prepared glasses. Garnish with lime wedges and strawberries.

Makes 2 large margaritas


Strawberry Shortcake: Timeless Classic Made Healthy

I am going to confess that I am very particular about my strawberry shortcake. I have often stood at the grocery store, looking askance at what they try to pass off as shortcake. Those small spongy cakes with the wells in the center that looks like it tastes of sawdust? That is absolutely, positively not shortcake. My shortcake-loving self takes serious offence at the very thought. Real shortcake is like a biscuit. A slightly sweetened, dense and somewhat crumbly biscuit. ……[Continue Reading]

A Perfect Valentine’s Treat – Red Velvet Cake Truffles

Are you a red velvet cake fan? I honestly admit, it was never really on my radar until recently. It’s not something I grew up eating and I think the first time I ever heard of it was in the movie Steel Magnolias. I didn’t actually taste it for many years after that and I guess I was rather underwhelmed as it didn’t seem to leave much impression. It was cake and it was dyed red and I would rather ……[Continue Reading]