Preparation

In a small bowl, mix the softened cream cheese (2 oz) with the chopped fresh chives (1 Tbsp) and lemon juice (½ tsp). Season with a pinch of salt and pepper.

Lay the smoked salmon slices (4 oz) flat on a clean surface. Spoon a small amount of the chive-cream cheese mixture into the center of each slice and fold over carefully to create small dumpling shapes. Set aside, keeping chilled.

In a skillet over medium heat, melt the butter (1 Tbsp) for the beef. Add the ground beef (6 oz) and cook for 4–5 minutes until browned. Stir in the minced garlic (1 clove), grated ginger (1 tsp), and coconut aminos or soy sauce (1 Tbsp). Season with salt and pepper and cook for an additional 1–2 minutes until fragrant and coated.

In another skillet, melt the butter (1 Tbsp) for the rice. Add the riced cauliflower (½ cup) and riced broccoli (½ cup) and sauté for 3–4 minutes until tender. Push the vegetables to the side of the pan, crack the egg (1) into the empty space, and scramble gently. Once set, mix the egg into the riced vegetables. Stir in the coconut aminos or soy sauce (1 tsp) and season with salt and pepper.

To plate, arrange the smoked salmon dumplings on the side, spoon the ginger beef next to them, and serve the broccoli-cauliflower fried rice alongside. Serve immediately.