You’re working from home and therefore, cooking up a storm. Feeling uninspired by another yogurt bowl or sandwich? Have no fear - we’ve rounded up some of our favorite quick and easy lunch recipes from our #WanderBeauties that are easy enough to whip up while working from home. Ready to dive in?

BROCCOLI CRUST PIZZA FROM @HEALTHYWITHNEDI

Ingredients:

For The Crust

2 cups grated broccoli

1 cup grated Parmesan cheese *vegan cheese can be used as well

1 egg

1 tsp oregano

1 tsp parsley

For The Toppings

1/2 cup marinara sauce

Shredded Mozzarella cheese *non-vegan cheese can be used as well

1/2 cup cherry tomatoes

2 tbsp chopped basil

Directions:

1. Preheat oven to 400°F (200°C)
2. Place a large skillet over medium heat and add the grated broccoli. Stir with a spatula for 2-3 minutes and remove from heat.
3. In a large mixing bowl add the broccoli, Parmesan cheese egg, and the spices. Mix well with your hands.
4. Line a baking sheet with parchment paper and pour broccoli mixture over it. Spread it out in a circle to form the pizza crust. Flatten out any uneven areas and bake in the oven for 20 minutes. Remove from oven and immediately transfer the crust to a metal cooling rack, removing the parchment paper. Sometimes I just flip over the crust on the same pan and discard the parchment paper. This will keep it crunchy and prevent it from getting soggy. Let it cool until you apply the toppings.
5. Top with marinara sauce, cheese, cherry tomatoes and basil.
6. Place the pizza back into the oven and bake for 10 more minutes.

VEGAN RAINBOW QUINOA SALAD FROM @CHEFCHLOE

Ingredients:

3 tbsp seasoned rice vinegar

2 tbsp toasted sesame oil

2 tbsp agave nectar

1 tbsp tamari

3 cups cooked quinoa

1 small carrot, shredded or finely chopped

1/2 cup cherry tomatoes, halved

1 cup shelled edamame

3/4 cup finely chopped red cabbage

3 scallions, thinly sliced

1/4 cup dried cranberries or cherries

1/4 cup coarsely chopped almonds

Sea salt

Sesame seeds

Directions:

1. In a small bowl, whisk together the vinegar, sesame oil, agave, and tamari. Set aside.
2. In a large bowl, toss together the quinoa, carrot, tomatoes, edamame, cabbage, scallions cranberries, and almonds. Add the desired amount of dressing and toss to coat. Add salt to taste. Garnish with sesame seeds.

BLACKENED ALASKA COD TACOS FROM @EATWELLWITHSARI

Ingredients:

4 small flour tortillas

1/2 lb Alaska cod

Olive oil

Blackening seasoning

Salt and pepper to taste

2 cups Slaw mix

2 tbsp avocado oil mayo

1 lime

1 tsp hot sauce

1 slice avocado

Directions:

1. Start by making the slaw. Mix slaw mix with avocado oil mayo, hot sauce, 1/2 fresh lime, salt and pepper. When well mixed, set aside.
2. Set the oven to 400°F. Line a baking dish with parchment paper and non-stick spray. Place fish on top and coat lightly in olive oil. Generously season with blackening seasoning and sea salt.
3. Bake for 5 minutes and broil for another 3-5.
4. Slice the avocado and set aside.
5. Build the taco base. Add slaw into the flour tortillas with avocado.
6. When fish is done, remove from the oven and break into smaller chunks with a fork. Add to your tortilla. Drizzle with more hot sauce, a fresh lime and some extra black seasoning.

Full recipe here!

What are your easy, go-to meals? Let us know at @wander_beauty!