Sauteed Purple Cabbage, Kale, and Carrots (for 2)

2 Tbsp coconut oil
1 red onion, chopped fine
1 Tbsp chopped garlic
1/2 tsp ginger powder (optional)
small head of purple cabbage, shredded
1/2 bunch kale, torn up into bite sized pieces (remove thick stems)
3 carrots, peeled and cut in 1/2 inch circles
salt & pepper to taste
Sauté the onion first in the coconut oil, and as it becomes translucent, add the garlic and ginger.  Stir for a couple of minutes then add the remaining ingredients.  Cook till just tender.  Season with salt & pepper.

Sauteed Cabbage & Onions with Salmon and Avocado (for 2)

1 Tbsp olive oil
6 oz. wild-caught salmon
1 avocado, diced
3 Tbsp lemon juice
salt & pepper to taste
4 Tbsp coconut oil
1 red onion, chopped
1 Tbsp chopped garlic
3 cups shredded cabbage
Preheat oven to 350 degrees.  Brush salmon with the olive oil and bake for 15-20 minutes.
While the salmon is baking, put the avocado in a small bowl, toss with half the lemon juice and a little salt.  Set aside.
In a large skillet, heat 4 Tbsp. of coconut oil and sauté the onion and garlic till onion is translucent. Add the cabbage and sauté till tender.  Season with salt and pepper.
After the salmon is cooked, place  a 3 oz. portion on each plate, squeeze remainder of the lemon juice over each fillet, and top with the reserved avocado.  (You can either place the salmon on top of the cabbage mixture or serve it on the side–Which is what I did in the photo.)