Why soups and smoothies should be on the menu year round!

In the past couple of weeks, we’ve had some interesting weather around these parts of California. It’s gone from blistery heat to cool to humid, thunderstorms, back to heat. As follows, I’ve gone from shorts and flip flops to fall sweaters to boots and back to tank tops. Fall is in the air, but summer is still hanging on. Regardless of which way the weather chooses to swing, there will always be ingredients in my fridge and pantry to make soup and smoothies.


Depending on your needs, soups are a great way to either load up on or hide veggies. Soup appears quite often on our table due to the one fact that I weekly roast a whole chicken. The meat goes into various dinners and lunches throughout the week, while the bones get chucked into the pressure cooker to make stock. Meal prep at its finest - no bone left behind! Despite fond memories of sipping piping hot carrot ginger soup on a cold winter's day in New York when I was 20, and the fact it's the wee Samurai's favorite, we've been branching out from out typical carrot ginger and discovered we really enjoy a twist on Nom Nom Paleo's Pork and Napa Cabbage Soup with a side salad for dinner. 

Do you have a favorite soup, or one that evokes memories? Next on my soup repertoire is to master my late Portuguese grandma’s egg soup. It may not sound delicious but this soup, filled with thyme and garlic (I can’t think of any Portuguese dish without garlic!), perfectly defines my childhood sitting at her counter slurping up the noodles and eggs in petite blue bowls. Pink rice was another of our frequently requested grandma dishes, but I’ll save that for another time.


Similar to soup, smoothies are another amazing vehicle to hide those veggies. When time permits before we race off to school, I love to make smoothies to get veggies and some good fats into the little people’s bellies. Not only can I get some nutrients in them but I also cross my fingers it will ward off the corncake, cereal, and cracker snacks at school. While I can’t recall there ever being a time these girls of mine agreed on the same thing, they will usually acquiesce to one or the others preference by the second time I ask: fruity or chocolatey? Today, we went the chocolatey route.

Chicken and Cabbage soup

cabbage soup

So tasty, even staring at a computer screen at work for a late breakfast! Just don't spill it in your car. Not only does the turmeric leave a lovely yellow stain, cabbage left to bake in a warm car all day does not have the most pleasant smell. Or so I hear! 

This soup is also 21-Day Sugar Detox freindly! 


  • 1 teaspoon ghee or fat of choice
  • 1 small onion, diced
  • shredded chicken (I used what was left from roasting a whole chicken) 
  • 6 mushrooms, thinly sliced 
  • 2 garlic cloves, minced
  • 6 cups bone broth or homemade stock (after roasting a whole chicken, I prep broth in the pressure cooker over night)
  • 1 head cabbage (2 pounds), cut crosswise into 1-inch segments
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 large hannah (white fleshed) sweet potato, peeled and cut into 1-inch cubes
  • Freshly ground black pepper and salt
  • 1/4 teaspoon of cinnamon and turmeric
  • scallions


  1. In pressure cooker, heat the ghee or fat of choice on the saute. When the fat is warm, begin to saute the diced onion with a pinch of salt. Saute until soft.
  2. Add Mushrooms and continue to saute until soft.
  3. Add remaining ingredients except for broth and chicken. Mix together.
  4. Add in broth, put lid on and cook under high pressure for 3-5 minutes. Release the pressure manually when the soup is finished cooking.
  5. Once done, add shredded chicken and garnish with more pepper or scallions


Chocolate smoothie

Chocolate smoothie and waffles

A classic and kid favorite anytime of the day! We paired it with waffles for a Saturday morning feast.


Blend until smooth! Easy! 

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