12 Flavor-Packed Carb-Free Noodle Recipes

Unleash the flavor with carb-free noodles! These 12 recipes are loaded with taste, perfect for quick dinners or comforting meals. From zucchini zoodles to shirataki, discover your new favorite pasta swap. Keep reading for a carb-free twist on classic dishes!

Zucchini Noodles with Pesto

Want a fresh, low-carb pasta alternative that's ready in minutes? This raw zucchini noodle bowl with homemade basil pesto is my go-to for a light, flavorful meal. No cooking needed—just spiralize, sauce, and serve.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 4 medium zucchini (about 2 lbs), spiralized into noodles
• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts (plus extra for garnish)
• 2 cloves garlic, peeled and roughly chopped
• 1/2 cup freshly grated Parmesan cheese (plus extra for serving)
• 1/2 cup extra virgin olive oil (my go-to for bold flavor)
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Spiralize the zucchini using a spiralizer with the thin noodle blade. Place the noodles in a large bowl and pat them dry with paper towels—this prevents a watery dish.
2. In a dry skillet over medium heat, toast the 1/3 cup pine nuts for 2-3 minutes, shaking the pan often, until fragrant and lightly golden. Set aside to cool.
3. In a food processor, combine basil, toasted pine nuts (reserve 1 tablespoon for garnish), garlic, Parmesan, salt, and pepper. Pulse until finely chopped.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and thick. Taste and adjust salt if needed—tip: use good oil for best results.
5. Add about 1/2 cup of pesto to the zucchini noodles and toss gently with tongs. Add more pesto to your liking, but don't oversauce—the noodles should be lightly coated.
6. Divide the noodles among 4 plates. Top with extra pine nuts and a generous sprinkle of grated Parmesan. Serve immediately for the freshest crunch.

Zucchini noodles are best enjoyed right away—their crisp-tender texture pairs perfectly with the creamy, herbaceous pesto. For a heartier meal, top with grilled chicken or roasted cherry tomatoes. This bowl is proof that raw can be incredibly satisfying.

Asian Stir-Fried Konjac Noodles

My weeknight dinner go-to is this stir-fried konjac noodle dish. It's low-carb, high-flavor, and ready in under 20 minutes. Perfect for when you want something satisfying without the guilt.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

• 2 (7 oz) packages konjac noodles (I buy the ones that come pre-rinsed to save time)
• 2 tablespoons low-sodium soy sauce (I keep this on hand for everything)
• 1 tablespoon toasted sesame oil (a little goes a long way)
• 3 garlic cloves, minced (fresh garlic is non-negotiable here)
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans—whatever you have)
• 1 tablespoon vegetable oil (avocado oil works too)
• 1 teaspoon fresh grated ginger (I keep a knob in the freezer)
• 1 tablespoon unseasoned rice vinegar (adds brightness)
• 1 teaspoon granulated sugar (balances the salt)

Instructions

1. Rinse konjac noodles under cold water for 30 seconds. Drain well and pat dry with paper towels. This removes the briney smell.
2. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and sugar. Set aside.
3. Heat vegetable oil in a wok or large skillet over high heat until shimmering. Add garlic and ginger; stir-fry 15 seconds until fragrant.
4. Add frozen vegetables (no need to thaw) and stir-fry 2–3 minutes until heated through and slightly charred.
5. Push vegetables to the side, add the drained noodles to the center of the pan. Cook undisturbed for 1 minute to sear, then toss with vegetables.
6. Pour the sauce over the noodles and vegetables. Toss everything together and cook 1–2 minutes until the sauce is absorbed and noodles are glossy.
7. Serve immediately. Tip: If noodles are too wet, cook an extra 30 seconds on high to evaporate excess liquid.

Grab your chopsticks and dig in. The noodles are pleasantly chewy, and the sauce clings beautifully to every strand. For a crunchier texture, add a handful of bean sprouts at the end.

Thai Peanut Zucchini Noodles

Gather your spiralizer because these Thai Peanut Zucchini Noodles are a weeknight lifesaver. Cold, crunchy, and drenched in spicy peanut sauce that takes five minutes to whip up.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 4 medium zucchini, spiralized (I prefer a julienne peeler for thicker, sturdier noodles)
• 1/3 cup creamy peanut butter (natural, no sugar added—it keeps the sauce balanced)
• 2 tablespoons low-sodium soy sauce (controls saltiness without overpowering)
• 1 tablespoon rice vinegar (adds that essential tang)
• 1 tablespoon fresh lime juice (non-negotiable for brightness)
• 1 teaspoon sriracha (adjust up if you like real heat)
• 1 clove garlic, minced
• 1 teaspoon freshly grated ginger
• 2 tablespoons chopped cilantro, plus more for garnish
• Optional: crushed peanuts and sesame seeds for crunch

Instructions

1. Spiralize the zucchini into noodles and place in a large bowl. Pat dry with paper towels if very wet—this prevents a watery sauce.
2. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, sriracha, garlic, and ginger until smooth. If too thick, add 1 tablespoon warm water and whisk again.
3. Pour the sauce over the zucchini noodles. Use your hands to toss and coat every strand evenly—this ensures every bite is flavorful.
4. Fold in chopped cilantro. For best texture, let the noodles rest in the fridge for at least 15 minutes. The sauce slightly softens the zucchini while flavors meld.
5. Serve cold, garnished with extra cilantro, crushed peanuts, and a lime wedge. A sprinkle of sesame seeds adds nice visual contrast.

Once chilled, the zucchini takes on a tender-crisp texture that soaks up every bit of the tangy peanut sauce. Serve it as a light lunch or alongside grilled chicken for a heartier meal.

Roasted Carrot Noodles with Herb Butter

Satisfy your veggie cravings with these roasted carrot noodles. They're tossed in a rich garlic herb butter that elevates every strand. Simple, quick, and bursting with flavor.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Carrot Noodles

• 4 large carrots, spiralized (I prefer using a spiralizer for even noodles)
• 2 tbsp olive oil (good quality makes a difference)
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Herb Butter

• 3 tbsp unsalted butter, softened (room temp is best for mixing)
• 2 cloves garlic, minced (fresh garlic is non-negotiable here)
• 1 tbsp chopped fresh parsley (plus more for garnish)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

Garnish

• Extra fresh parsley
• Flaky sea salt

Instructions

1. Preheat oven to 400°F.
2. In a large bowl, toss spiralized carrots with olive oil, salt, and pepper until evenly coated.
3. Spread carrot noodles in a single layer on a baking sheet. Roast for 15-20 minutes, tossing halfway, until tender but not mushy. (Tip: Don't overcrowd the pan to ensure even roasting.)
4. While carrots roast, make herb butter: In a small bowl, combine softened butter, minced garlic, chopped parsley, and thyme. Mix well. (Tip: Use a fork to mash butter for easy blending.)
5. Once carrots are done, transfer them to a warm serving bowl. Add herb butter and toss gently until butter melts and coats noodles. (Tip: Residual heat from carrots will melt the butter perfectly.)
6. Garnish with additional fresh parsley and a pinch of flaky sea salt. Serve immediately.

Now these carrot noodles are a delightful twist on traditional pasta. The herb butter adds richness while the roasted carrots offer a subtle sweetness. Serve as a side or light main – either way, it's a winner.

Creamy Garlic Parmesan Spiralized Veggie Noodles

Unexpectedly, spiralized veggies make the perfect base for a creamy garlic Parmesan sauce. This dish is light yet indulgent, with al dente noodles soaking up the rich, savory flavor. Ready in under 30 minutes, it's a weeknight win.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 2 medium zucchini, spiralized (I use a handheld spiralizer for thick, sturdy noodles)
• 2 medium yellow squash, spiralized (same thickness as zucchini for even cooking)
• 3 tbsp butter (salted gives a nice savory boost)
• 4 cloves garlic, minced (fresh is non-negotiable here)
• 1 cup heavy cream (room temp — it blends better and won't curdle)
• 1 cup freshly grated Parmesan (skip the pre-shredded; it won't melt smoothly)
• 1/4 tsp red pepper flakes (optional, but I love the subtle heat)
• Salt and black pepper to taste (I go with 1/2 tsp salt and 1/4 tsp pepper)
• 2 tbsp fresh parsley, chopped (for brightness and color)

Instructions

1. Pat the spiralized zucchini and squash dry with paper towels to remove excess moisture — this prevents soggy noodles.
2. Melt butter in a large skillet over medium heat. Add minced garlic and red pepper flakes if using. Sauté for 1 minute until fragrant, stirring constantly to avoid burning.
3. Pour in heavy cream and bring to a gentle simmer. Do not let it boil — reduce heat if needed to maintain a low bubble.
4. Gradually whisk in Parmesan cheese until melted and smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust.
5. Add spiralized veggies to the skillet. Toss gently with tongs to coat in sauce. Cook for 2–3 minutes, just until tender but still with a slight crunch — overcooking turns them mushy.
6. Remove from heat. Taste again and adjust seasoning if needed. Garnish with fresh parsley and serve immediately.

Creamy without being heavy, these noodles deliver comfort in every twirl. Serve immediately as a main or alongside grilled chicken. For extra depth, finish with a squeeze of lemon.

Spicy Mexican-Style Konjac Noodles

Kick your noodle game into high gear with these spicy Mexican-style konjac noodles. They're low-carb, packed with flavor, and come together in under 15 minutes. Perfect for a quick weeknight dinner.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

For the Noodles

• 2 (8 oz) packages konjac noodles (I prefer ones without added flavor)
• 1 tablespoon extra virgin olive oil (my go-to for rich flavor)

For the Stir-Fry

• 2 cloves garlic, minced (fresh is non-negotiable)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 cup canned black beans, drained and rinsed
• 1/2 teaspoon salt
• 1 tablespoon fresh lime juice (about half a lime)

For Toppings

• 1 ripe avocado, diced (creamy is key)
• 2 tablespoons fresh cilantro, chopped (I skip stems)
• 2 tablespoons crumbled queso fresco (optional, but recommended)

Instructions

1. Rinse konjac noodles under cold water for 30 seconds, then drain. Pat dry with paper towels to remove excess moisture and any odor. Tip: Drying well prevents a watery stir-fry.
2. Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Stir in chili powder and cumin. Cook for 15 seconds to bloom the spices, stirring constantly to prevent burning. Tip: Blooming spices deepens their flavor.
4. Add konjac noodles and black beans to the skillet. Toss to combine, then cook for 3–4 minutes, stirring occasionally, until noodles are heated through and slightly charred in spots.
5. Season with salt and lime juice. Stir well, then remove from heat. Tip: Adjust lime and salt to your preference, but don't skip the lime—it brightens the dish.
6. Divide noodles between bowls. Top with diced avocado, fresh cilantro, and crumbled queso fresco if using. Serve immediately.

Luscious and satisfying, these noodles deliver a bold kick without the carbs. The creamy avocado and tangy lime balance the heat perfectly. Serve immediately for the best texture.

Sesame Ginger Cold Cucumber Noodles

Using spiralized cucumbers as noodles, this dish delivers crunch without the carbs. Unexpectedly refreshing, these cold cucumber noodles are perfect for hot days. They mimic pasta but with a crisp bite.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 2 minutes

Ingredients

• 2 large English cucumbers (I prefer these for their mild flavor and fewer seeds)
• 1 tbsp sesame seeds (toast them yourself for best flavor)
• 2 tbsp toasted sesame oil (the dark variety is my go-to for richness)
• 2 tbsp rice vinegar (unseasoned gives the right acidity)
• 1 tbsp low-sodium soy sauce (to control saltiness)
• 1 tsp grated fresh ginger (I use a microplane for fine paste)
• 1 clove garlic, minced (fresh, not jarred, please)
• 1 tsp sugar (just a touch to balance)
• Optional: pinch red pepper flakes (for heat lover)
• 2 green onions, sliced (for crunch and color)

Instructions

1. Spiralize the cucumbers into noodles using a spiralizer or julienne peeler. Pat them dry with paper towels to remove excess moisture—this prevents a watery dressing.
2. Toast the sesame seeds in a dry skillet over medium heat, stirring constantly, until golden and fragrant (about 2 minutes). Immediately transfer to a bowl to cool.
3. In a small bowl, whisk together toasted sesame oil, rice vinegar, soy sauce, ginger, garlic, sugar, and red pepper flakes if using. Taste and adjust salt or acidity if needed.
4. Place the cucumber noodles in a large bowl and pour the dressing over them. Toss gently to coat evenly. Don't oversaturate; you can add extra dressing if desired.
5. For best flavor, let the noodles sit in the fridge for 10 minutes—this allows the flavors to meld without making the cucumbers soggy.
6. Just before serving, sprinkle with toasted sesame seeds and sliced green onions. Toss once more and serve chilled or at room temperature.

Zesty and light, each bite bursts with sesame and ginger. Perfect as a side for grilled meats or a refreshing lunch on its own. The crunch holds up even after chilling.

Lemon Garlic Roasted Eggplant Noodles

Today I'm sharing a simple yet flavorful dish: Lemon Garlic Roasted Eggplant Noodles. It delivers all the satisfaction of pasta without the carbs. Perfect for a quick weeknight meal.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Eggplant Noodles

• 2 medium eggplants, cut into noodle-like strips (about 1/2 inch thick)
• 2 tablespoons extra virgin olive oil (my go-to for roasting)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the Lemon Garlic Dressing

• 1 tablespoon extra virgin olive oil
• 4 cloves garlic, minced (fresh is non-negotiable)
• 2 tablespoons fresh lemon juice (from about 1 lemon)
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the eggplant strips with 2 tablespoons olive oil, salt, and pepper until evenly coated. Spread in a single layer on the prepared sheet—don't overcrowd or they'll steam instead of roast. Use two sheets if needed. (Tip: Single layer ensures crispy edges.)
3. Roast for 20–25 minutes, flipping halfway through, until the eggplant is golden brown and tender. The edges should be slightly crispy. (Tip: Flipping halfway ensures even browning.)
4. While the eggplant roasts, prepare the dressing. In a small bowl, combine the remaining 1 tablespoon olive oil, minced garlic, lemon juice, and thyme. Let it sit to meld the flavors—this tames the garlic's bite. (Tip: Allowing garlic to sit in acid mellows its pungency.)
5. Once the eggplant is done, transfer it to a large bowl. Pour the lemon garlic dressing over the hot eggplant and toss gently to coat. The heat will help the flavors absorb. (Tip: Toss while warm for best flavor infusion.)
6. Serve immediately, garnished with extra thyme if desired.

Make these noodles your new go-to. They're silky, tangy, and surprisingly hearty. Try them as a side or top with a fried egg for a complete meal.

Beef and Broccoli Shirataki Noodles

Beef and broccoli shirataki noodles are a quick low-carb dinner. The savory soy glaze clings to tender beef and crisp broccoli, all over zero-carb noodles. Ready in under 30 minutes!

Serving: 2 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Stir-Fry

• 1 lb lean beef sirloin, thinly sliced (I prefer sirloin for tenderness)
• 2 cups broccoli florets (fresh, cut bite-size)
• 2 packs (7 oz each) shirataki noodles, drained and rinsed well (rinse thoroughly to remove odor)
• 1 tbsp toasted sesame oil (essential for that nutty flavor)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp fresh ginger, grated (I keep a knob in the freezer)

For the Sauce

• 1/4 cup low-sodium soy sauce (tamari works too)
• 2 tbsp brown sugar (for the perfect balance of sweet and savory)
• 1 tbsp rice vinegar (adds brightness)
• 1 tsp cornstarch (to thicken the glaze)
• 1/4 cup low-sodium beef broth (or water if you're out)
• 1 tsp sriracha (optional, but I recommend it for a kick)

Instructions

1. Rinse shirataki noodles under cold water for 1 minute; drain and pat dry. (Tip: This step removes the natural odor.)
2. Whisk sauce ingredients together in a bowl; set aside.
3. Heat sesame oil in a large skillet over high heat. Sear beef slices in a single layer for 1-2 minutes per side until browned. Transfer to a plate. (Tip: Pat beef dry before cooking for the best sear.)
4. In the same skillet, stir-fry garlic and ginger for 30 seconds. Add broccoli and stir-fry 2-3 minutes until bright green.
5. Add noodles to skillet; toss with broccoli for 1 minute.
6. Return beef to skillet. Pour in sauce; stir-fry 1-2 minutes until sauce thickens and coats everything evenly. (Tip: Use tongs to toss gently so noodles don't break.)
7. Serve immediately.

Light and flavorful, this dish delivers all the comfort of takeout without the carbs. The tender beef and crisp broccoli complement the slurpable noodles perfectly. A squeeze of lime adds a nice finish.

Mediterranean Zucchini Noodle Salad

A light and refreshing salad that comes together in minutes. Raw zucchini noodles are tossed with briny olives, juicy cherry tomatoes, and creamy feta. A zesty lemon vinaigrette ties it all together.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Salad

• 2 medium zucchini (about 1 lb)
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese (I prefer block feta for better texture)
• 1/4 cup thinly sliced red onion (optional, but adds a nice bite)

For the Lemon Vinaigrette

• 3 tablespoons extra virgin olive oil (my go-to for dressings)
• 2 tablespoons fresh lemon juice (from about 1 lemon)
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Spiralize the zucchini into noodles using a spiralizer or a julienne peeler. Place the noodles in a large bowl. (Tip: If the noodles are very wet, pat them dry with a paper towel to prevent a watery salad.)
2. Add the halved cherry tomatoes, kalamata olives, crumbled feta, and red onion (if using) to the bowl with the zucchini noodles. Toss lightly to combine.
3. In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until emulsified. (Tip: Let the vinaigrette sit for 5 minutes to allow flavors to meld.)
4. Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly. (Tip: Use your hands or tongs to avoid crushing the zucchini noodles.)
5. Serve immediately, or refrigerate for up to 30 minutes to let the flavors blend. Garnish with extra feta or fresh herbs if desired.

Keen on texture? The crunchy zucchini noodles contrast perfectly with the soft tomatoes and creamy feta. This salad is best enjoyed fresh, but it holds up well for a few hours. Serve it as a light lunch or alongside grilled chicken for a heartier meal.

Curry Coconut Zucchini Noodles

Roses are red, but this curry is gold. Zucchini noodles replace traditional pasta for a low-carb twist. The creamy coconut sauce with bell peppers makes it a weeknight win.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Noodles

• 4 medium zucchinis, spiralized (I prefer firm, fresh zucchinis for best texture)

For the Sauce

• 1 tbsp coconut oil (or any neutral oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced (adds sweetness)
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste (adjust for heat)
• 1 can (13.5 oz) full-fat coconut milk (for creaminess)
• 1 tbsp soy sauce (or tamari for GF)
• 1 tsp maple syrup (balances the curry)
• Juice of 1 lime
• Salt and black pepper to taste (I use about 1/2 tsp salt)

For Garnish

• Fresh cilantro, chopped
• Crushed peanuts (optional, for crunch)

Instructions

1. Spiralize the zucchinis into noodles. Place them on a clean towel to absorb excess moisture—this prevents a watery sauce.
2. Heat coconut oil in a large skillet over medium heat. Add onion and cook until translucent, about 3 minutes.
3. Add garlic, red bell pepper, and ginger. Sauté for 2 minutes until fragrant. Tip: Don't let the garlic burn; lower heat if needed.
4. Stir in red curry paste and cook for 1 minute to toast the spices.
5. Pour in coconut milk, soy sauce, maple syrup, and lime juice. Whisk until smooth. Bring to a gentle simmer and cook for 3 minutes to thicken slightly.
6. Season with salt and pepper. Taste and adjust—curry pastes vary in saltiness.
7. Add the zucchini noodles to the skillet. Toss gently with tongs to coat in the sauce. Cook for 2-3 minutes only—zucchini noodles soften quickly and can turn mushy. Tip: Keep them slightly al dente for best texture.
8. Remove from heat. Divide among bowls and garnish with cilantro and crushed peanuts.

Zesty and satisfying, the noodles stay tender yet firm, soaking up the aromatic curry. Serve immediately for a light meal, or pair with grilled shrimp for extra protein.

Smoked Salmon and Cream Cheese Yellow Squash Noodles

This raw noodle dish is a refreshing twist on a classic bagel topping. Turn your spiralizer into a lunch machine with these vibrant yellow squash noodles.

Serving: 2 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 2 medium yellow squash (choose firm ones for the best spiralizing texture)
• 4 oz smoked salmon (I prefer wild-caught for its robust flavor)
• 4 oz cream cheese, softened (let it sit out for 30 minutes for easy mixing)
• 2 tbsp fresh dill, chopped (use the fronds, not the stems)
• 1 tbsp capers, drained (adds that briny pop)
• 1 tbsp lemon juice (freshly squeezed is non-negotiable)
• Salt and pepper to taste (go easy on salt—smoked salmon is already salty)
• 1 tsp extra virgin olive oil (a drizzle at the end rounds everything out)

Instructions

1. Spiralize the yellow squash using a spiralizer with a fine blade. Tip: Trim the ends and cut squash in half crosswise if they're too long to fit. You'll get long, thin noodles.
2. Place the squash noodles in a colander, sprinkle lightly with salt, and let sit for 5 minutes. Tip: This draws out excess moisture; blot dry with paper towels.
3. In a small bowl, mix the softened cream cheese with chopped dill, lemon juice, and a pinch of pepper until smooth. Tip: Use a fork for easy blending—don't overmix or it gets runny.
4. Divide the squash noodles between two plates. Dollop the dill cream cheese evenly over the noodles, then gently toss to coat.
5. Arrange the smoked salmon slices on top, scatter capers, and drizzle with olive oil. Serve immediately to keep the noodles crisp.

Mix and match with other toppings like avocado or red onion for extra crunch. The creamy dill and smoky salmon create a balanced, satisfying meal that feels indulgent but is completely raw and light.

Conclusion

After exploring these 12 carb-free noodle recipes, you’ve got a world of flavor without the guilt. Whether you’re a zoodle fan or love shirataki, there’s a dish here for you. Try one tonight, then come back and leave a comment with your favorite! And don’t forget to share this article on Pinterest to inspire others.