Inspire Wellness ‘Lunch Recipes’

Tortilla Soup

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This is a recipe I found on and altered to make it a little easier.  I have been craving soup in this crazy cold weather. Soup is great because it keeps you full (and warm) for the night. And, love having leftovers the next day!



  • 1/2 teaspoon olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon ground cumin
  • 5 cups organic chicken broth
  • 1 cup frozen corn
  • 1 can black beans, rinsed & drained
  • 1 cup frozen chopped onion
  • 1 cup shredded chicken (I buy from whole foods salad bar)
  • 1/2 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 cup salsa
  • 1 avocado, chopped
  • 1/2 cup sharp cheddar cheese


In a large pot over medium heat, add oil, garlic and cumin. Add broth, corn, beans, onion, chicken, chili powder, lemon juice and salsa.  Reduce heat to low.  Simmer 20-30 minutes. When serving, top with chopped avocado and cheddar cheese.  

Superfood Quinoa Salad

superfoodI first tried this salad at a party at my friend Susan’s house.  She was serving it as a dip with tortilla chips.  I loved it so much that I make the recipe and eat for lunch. It is so refreshing and light!



Superfood Salad Ingredients:

  • 1/2 cup dry quinoa
  • 1/4 cup red onion, chopped
  • 1 avocado, chopped
  • 1 cup black beans, rinsed & drained
  • 1 cup pomegranate arils (from 1 pomegranate)
  • 1 cup frozen corn, thawed
  • 1/3 cup cilantro, chopped
  • 8oz shrimp, cooked & chopped

Dressing Ingredients:

  • 6 tbsp extra virgin olive oil
  • 2 lemons, juiced
  • 2 garlic cloves, minced
  • sea salt & pepper to taste


Cook quinoa according to package.  Set aside to cook.  Combine dressing ingredients and whisk together.  Combine cooked quinoa with all the ingredients and pour dressing over.  Can eat warm or cold.  Or, can serve at a party with tortilla chips.  Serving size is 1 1/4 cup. Serves 4-5

Per Serving: 385 Calories, 11g Fat, 13g Fiber, 10g Sugar, 23g Protein

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