11 satisfying low calorie high protein recipes to explore

Kickstarting your healthy eating journey just got easier! These 11 low-calorie, high-protein recipes are total comfort food—no bland meals here. From quick weeknight dinners to meal prep heroes, each dish is packed with flavor to keep you satisfied. Ready to explore? Let’s dive in!

Grilled Lemon Herb Chicken Breast Salad

Craving a light yet satisfying meal? This grilled lemon herb chicken breast salad brings zesty Mediterranean vibes to your table. It’s perfect for a quick weeknight dinner or meal prep.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon finely ground black pepper
• 1 pound boneless skinless chicken breasts
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup pitted kalamata olives
• 1/2 cup crumbled feta cheese

Instructions

1. Whisk together lemon juice, olive oil, oregano, minced garlic, salt, and pepper in a small bowl. Reserve 2 tablespoons for dressing.
2. Place chicken breasts in a shallow dish and pour the remaining marinade over them, turning to coat. Cover and refrigerate for at least 15 minutes (up to 2 hours for more flavor).
3. Preheat grill to medium-high heat (about 400°F). Grill chicken 5-6 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes before slicing.
4. On a large platter, arrange salad greens, cherry tomatoes, cucumber slices, red onion, olives, and feta cheese.
5. Slice the chicken against the grain into strips, arrange on top of the salad, and drizzle with the reserved dressing. Serve immediately.

You’ll love how the juicy, herb-infused chicken pairs with crisp veggies and tangy feta. It’s a complete meal that feels indulgent but stays low-cal. Try it with a side of warm pita for extra crunch.

Turkey and Quinoa Stuffed Peppers

Filling these colorful bell peppers with a savory mix of lean turkey and fluffy quinoa is one of my favorite ways to enjoy a healthy, low-calorie dinner. They're packed with protein and veggies, and the best part? They taste totally indulgent.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 4 large vibrant red bell peppers
• 1 lb lean ground turkey (93% lean)
• 1 cup pre-rinsed quinoa
• 1/2 cup finely diced yellow onion
• 3 cloves fresh minced garlic
• 1 cup rich tomato sauce
• 1/2 cup shredded reduced-fat mozzarella cheese
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish just large enough to hold them snugly.
3. In a small saucepan, bring 2 cups of water to a boil. Add the pre-rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
4. While quinoa cooks, heat 1 tbsp of the extra virgin olive oil in a large skillet over medium heat. Add the finely diced yellow onion and sauté for 3 minutes until translucent.
5. Add the fresh minced garlic and cook for 30 seconds until fragrant.
6. Add the lean ground turkey to the skillet, breaking it up with a spoon. Cook for 5-6 minutes until no longer pink. Tip: Don't rush browning — let it get a little golden for extra flavor.
7. Sprinkle the ground cumin, smoked paprika, fine sea salt, and freshly ground black pepper over the turkey. Stir well and cook for 1 minute.
8. Stir in the rich tomato sauce and the cooked quinoa. Remove from heat and mix until everything is combined. Taste and adjust salt if needed.
9. Stuff each bell pepper with the turkey-quinoa mixture, packing it gently. Tip: Overstuffing can cause peppers to crack during baking.
10. Top each pepper with a sprinkle of shredded mozzarella cheese.
11. Bake uncovered for 20 minutes, until the peppers are tender and the cheese is melted and bubbly. Tip: If you like softer peppers, cover the dish with foil for the first 15 minutes.
12. Let the peppers rest for 5 minutes before serving — this helps them hold their shape when sliced.

Hearty yet light, these peppers are bursting with savory flavors and a tender-crisp bite. Serve them with a dollop of Greek yogurt or a side salad for a complete meal that feels anything but diet food.

Pan-Seared Tuna Nicoise Bowl

Ever since a trip to the South of France, I've been obsessed with recreating that perfect Nicoise salad at home. This pan-seared tuna bowl is my weeknight shortcut—it’s packed with Mediterranean vibes, high protein, and low calorie, so you feel amazing after eating. Ready in under 30 minutes!

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

For the Tuna

• 2 (6 oz) sushi-grade ahi tuna steaks (about 1 inch thick)
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper

For the Bowl

• 4 cups mixed baby greens
• 1 cup halved cherry tomatoes
• 1/2 cup pitted Kalamata olives (halved)
• 1/2 cup thinly sliced red onion
• 2 farm-fresh eggs (hard-boiled, quartered)
• 1 cup cooked fresh green beans (trimmed)

For the Vinaigrette

• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove (minced)
• 1/4 tsp sea salt
• 1/8 tsp finely ground black pepper

Instructions

1. Season the tuna steaks all over with 1/2 tsp sea salt and 1/4 tsp black pepper. Let rest at room temperature for 5 minutes to take the chill off. (Tip: Bringing fish to room temp ensures even cooking.)
2. While tuna rests, make the vinaigrette: In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon, minced garlic, 1/4 tsp salt, and 1/8 tsp pepper. Set aside.
3. Hard-boil the eggs: Place eggs in a small saucepan, cover with cold water by 1 inch. Bring to a boil, cover, remove from heat, let sit 9 minutes. Transfer to ice water, peel, quarter. (Tip: Ice bath stops cooking and makes peeling easy.)
4. Blanch green beans: In a pot of salted boiling water, cook fresh green beans for 2 minutes until bright green and crisp-tender. Drain and plunge into ice water. Drain and set aside.
5. Heat a cast-iron skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil, swirl to coat. Carefully place tuna steaks in skillet. Sear without moving for 90 seconds per side for medium-rare (adjust to your preference). Transfer to a cutting board, let rest 2 minutes, then slice against the grain into 1/2-inch thick slices.
6. Assemble bowls: Divide mixed baby greens between two bowls. Top with cherry tomatoes, olives, red onion, green beans, and egg quarters. Arrange sliced tuna on top.
7. Drizzle vinaigrette over each bowl and serve immediately.

Enjoy the burst of fresh flavors with every forkful—the seared tuna pairs beautifully with the briny olives and tender eggs. This bowl is perfect for meal prep or a speedy weeknight dinner that feels special. Try swapping in roasted potatoes or fresh basil for a twist.

Oven-Baked Salmon with Asparagus

Really, there’s nothing easier than a one-pan salmon and asparagus dinner for a busy weeknight. This recipe is all about minimal prep, maximum flavor, and a healthy dose of omega-3s to keep you energized.

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

Ingredients

• 4 (6-ounce) skin-on salmon fillets, patted dry
• 1 bunch fresh asparagus, woody ends trimmed
• 2 tablespoons rich extra-virgin olive oil
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• 1 teaspoon dried dill
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
2. Place the asparagus on the sheet, drizzle with 1 tablespoon of the olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat evenly.
3. Pat the salmon fillets dry with paper towels—this helps the seasoning stick and ensures a nice sear. Nestle them among the asparagus, skin-side down.
4. In a small bowl, combine the remaining 1 tablespoon olive oil, minced garlic, dill, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Brush this herby garlic oil over the top of each fillet.
5. Lay a few lemon slices on each salmon fillet. The lemon will infuse the fish with bright flavor as it bakes.
6. Bake for 12–15 minutes, until the salmon flakes easily with a fork (internal temp should reach 145°F) and the asparagus is tender-crisp. For extra color, switch to broil for the last 2 minutes, but watch closely to avoid burning.
7. Tip: For even cooking, choose fillets of similar thickness. Tip: If your asparagus is thick, cut it in half lengthwise so it cooks at the same rate as the salmon. Tip: Use a fish spatula to lift the salmon cleanly from the pan.

For a complete meal, serve this salmon over fluffy rice or quinoa, and garnish with fresh dill or parsley. The flaky, buttery salmon paired with crisp-tender asparagus creates a perfect balance of flavors and textures—simple enough for a Tuesday, elegant enough for company.

Tofu and Broccoli Stir-Fry (Vegan)

Ready for a quick weeknight dinner that's packed with flavor and protein? This tofu and broccoli stir-fry comes together in 30 minutes and delivers that takeout taste without the guilt. Crispy tofu, tender broccoli, and a savory umami sauce—all in one pan.

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

Ingredients

For the Tofu

• 1 block (14-16 oz) extra-firm tofu, pressed and cut into 1-inch cubes
• 1 tablespoon reduced-sodium tamari or soy sauce
• 1 tablespoon nutritional yeast
• 1 tablespoon cornstarch

For the Sauce

• 3 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon gochujang (or sriracha)
• 1/4 cup vegetable broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For the Stir-Fry

• 2 tablespoons refined coconut oil or vegetable oil
• 4 cups broccoli florets (about 1 large head), chopped into bite-size pieces
• 4 cloves garlic, thinly sliced
• 1 tablespoon grated fresh ginger
• 2 green onions, sliced (for garnish)
• 1 teaspoon toasted sesame seeds (for garnish)

Instructions

1. In a medium bowl, combine the pressed tofu cubes with 1 tablespoon tamari, nutritional yeast, and 1 tablespoon cornstarch. Toss gently to coat evenly.
2. In a small bowl, whisk together the sauce ingredients: 3 tablespoons tamari, maple syrup, sesame oil, rice vinegar, gochujang, and vegetable broth. Set aside.
3. Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon of coconut oil and swirl to coat.
4. Once the oil shimmers, add the tofu cubes in a single layer. Cook undisturbed for 3–4 minutes, until golden and crispy on the bottom. Flip and cook another 3–4 minutes on the second side. Remove tofu to a plate.
5. Reduce heat to medium. Add the remaining 1 tablespoon coconut oil, then add the broccoli florets. Stir-fry for 2 minutes, until bright green and slightly charred.
6. Add the sliced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
7. Pour the sauce into the skillet, bring to a simmer, and cook for 1 minute.
8. Stir the cornstarch slurry again, then drizzle into the sauce while stirring. Cook 30–45 seconds until thickened and glossy.
9. Return the crispy tofu to the skillet. Toss everything together for 1 minute until the tofu is coated and heated through.
10. Remove from heat. Sprinkle with sliced green onions and toasted sesame seeds before serving.

Once you take that first bite, you'll notice the contrast: the tofu is perfectly crunchy on the outside, tender inside, while the broccoli retains a slight crunch. Serve over steamed jasmine rice or with a side of miso soup for a complete, satisfying meal that rivals any takeout.

Sauteed Shrimp and Zucchini Noodles with Pesto

A light and satisfying weeknight dinner that comes together in minutes. This sauteed shrimp and zucchini noodles with pesto is low-carb, high-protein, and bursting with fresh flavors. Perfect for when you want something healthy but don't have hours to cook.

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

Ingredients

• 1 lb jumbo shrimp, peeled and deveined, patted dry
• 3 medium firm, fresh zucchini, spiralized into noodles
• 1/2 cup vibrant green basil pesto (store-bought or homemade)
• 2 tbsp rich extra virgin olive oil
• 3 cloves freshly minced garlic
• 1/2 tsp fine sea salt
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 cup freshly grated Parmesan cheese (optional for serving)
• Fresh basil leaves for garnish

Instructions

1. Pat the shrimp dry with paper towels—this helps them sear instead of steam. Season with 1/4 tsp salt and a pinch of red pepper flakes.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook without moving for 2 minutes, until pink and browned on one side.
3. Flip the shrimp and cook for another 1-2 minutes until just cooked through. Transfer to a plate and set aside.
4. Reduce heat to medium and add the remaining 1 tbsp olive oil and the minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn it.
5. Add the zucchini noodles to the skillet and toss gently with tongs. Cook for 2-3 minutes just until they begin to soften—overcooking makes them watery. Season with remaining 1/4 tsp salt.
6. Return the shrimp to the skillet, add the pesto, and toss everything together until evenly coated. Cook for 1 minute just to warm through.
7. Remove from heat. Serve immediately, topped with Parmesan and fresh basil if desired.

Luscious and light, this dish is perfect for a quick meal. The pesto clings to every zucchini strand while the shrimp adds satisfying protein. Try it as a side with grilled chicken or enjoy a big bowl on its own.

Greek Yogurt Berry Protein Parfait (Vegetarian)

Very few breakfasts are as easy and satisfying as a Greek yogurt berry parfait. With layers of creamy yogurt, juicy berries, and crunchy granola, it’s a no-cook protein-packed treat that comes together in minutes.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

For the Parfait

• 2 cups thick, creamy Greek yogurt (full-fat or 2%)
• 1 cup mixed fresh berries (such as blueberries, sliced strawberries, and raspberries)
• 1/2 cup crunchy granola (with oats and nuts)
• 2 tablespoons raw honey (optional)

Instructions

1. Wash and dry the fresh berries. If using strawberries, hull and slice them. Pat berries dry to avoid excess moisture.
2. In two serving glasses or bowls, spoon about 1/3 cup of thick Greek yogurt as the first layer. Use full-fat yogurt for creaminess and to hold its shape.
3. Add a layer of mixed berries, about 1/4 cup per glass. For best texture, use fresh berries; if using frozen, thaw and drain first to keep the parfait from getting watery.
4. Sprinkle 2 tablespoons of crunchy granola over the berries. For extra crunch, toast the granola in a dry skillet over medium heat for 2 minutes, then let cool completely before using.
5. Repeat the layers: another 1/3 cup yogurt, the remaining berries (about 1/4 cup), and another 2 tablespoons granola.
6. Top with a final dollop of yogurt and a sprinkle of granola and a few berries.
7. Drizzle each parfait with 1 tablespoon honey if you like extra sweetness.
8. Serve immediately or refrigerate up to 2 hours; note that the granola will soften if left too long.

Happily, this parfait is as beautiful as it is delicious. The creamy yogurt contrasts with the tart berries and crunchy granola, making each spoonful exciting. Try it with a dollop of peanut butter or a sprinkle of chia seeds for extra protein and texture.

Cottage Cheese Savory Bowl with Tomatoes and Cucumbers

Hey there! If you're craving a fresh, low-calorie meal that's packed with protein and ready in minutes, this cottage cheese savory bowl is about to become your new go-to.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 1 cup creamy small-curd cottage cheese
• 1 cup cherry tomatoes, halved (sweet and ripe)
• 1/2 cup diced cucumber (cool and crisp)
• 1/4 cup thinly sliced red onion (mild and crunchy)
• 2 tablespoons torn fresh basil leaves (aromatic)
• 1 tablespoon fruity extra virgin olive oil
• 1 teaspoon fresh lemon juice (bright)
• 1/4 teaspoon flaky sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. In a medium bowl, toss the halved cherry tomatoes with a pinch of flaky sea salt and let sit for 2 minutes to release their juices and enhance sweetness.
2. Add the diced cucumber, thinly sliced red onion, and torn fresh basil leaves to the tomatoes. Drizzle with fruity extra virgin olive oil and fresh lemon juice, then toss gently to combine.
3. Divide the creamy cottage cheese between two shallow bowls for even distribution.
4. Spoon the tomato-cucumber mixture over the cottage cheese, making sure to include any juices from the bowl.
5. Sprinkle with the remaining flaky sea salt and freshly cracked black pepper. For maximum creaminess, let the cottage cheese come to room temperature for 5 minutes before serving, if time allows.

Voilà! The creamy cottage cheese contrasts perfectly with the crisp, juicy veggies and fragrant basil. Serve this bowl immediately as a quick lunch or light dinner, and feel free to add a sprinkle of hemp seeds or toasted pine nuts for extra texture.

Lentil and Spinach Soup with Smoked Paprika (Vegan, Gluten-Free)

Falling into a cozy bowl of soup is pure comfort, and this lentil and spinach soup with smoked paprika hits all the right notes. It's hearty, vegan, gluten-free, and packed with protein—perfect for a chilly evening.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

Main Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 1/2 cups dried green lentils, rinsed
• 6 cups low-sodium vegetable broth
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 5 ounces fresh baby spinach
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the garlic, smoked paprika, and cumin. Cook for 1 minute until fragrant, stirring constantly so spices don't burn. (Tip: Toasting the spices deepens their smoky flavor.)
3. Stir in the rinsed lentils, vegetable broth, and diced tomatoes (with their juices). Increase heat to high and bring to a boil.
4. Once boiling, reduce heat to low, cover, and simmer for 20–25 minutes, until lentils are tender but not mushy. (Tip: Check doneness by tasting a few lentils—they should be soft but hold their shape.)
5. Remove the pot from heat. Stir in the fresh spinach and let it wilt from the residual heat, about 2 minutes. (Tip: For a smoother texture, you can blend 1 cup of soup and stir it back in.)
6. Season with salt, pepper, and lemon juice. Taste and adjust salt if needed. Serve hot, with optional crusty bread or a drizzle of olive oil.

Absolutely, this soup is a hug in a bowl—smoky, earthy, with a pop of fresh spinach. Serve it with crusty bread or a drizzle of extra virgin olive oil for a little extra richness.

Egg White Veggie Frittata Muffins

Ready for a breakfast that's as easy as it is healthy? These Egg White Veggie Frittata Muffins are your new go-to for busy mornings, packing protein and veggies into a portable bite.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Frittata Muffins

• 1 tablespoon extra virgin olive oil
• 1/4 cup finely diced yellow onion
• 1/2 cup finely diced red bell pepper
• 1 cup roughly chopped fresh spinach
• 2 cups liquid egg whites (or from about 8 large eggs)
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon finely ground black pepper
• 1/4 teaspoon garlic powder
• 1/2 cup shredded low-fat cheddar cheese
• Nonstick cooking spray

Instructions

1. Preheat your oven to 375°F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
2. Heat the extra virgin olive oil in a medium skillet over medium heat. Add the onion and bell pepper, sautéing for 3 minutes until softened.
3. Add the spinach to the skillet and cook, stirring, for 1 minute until just wilted. Remove from heat and let cool slightly.
4. In a large bowl, whisk together the egg whites, salt, black pepper, and garlic powder until frothy.
5. Divide the cooked veggie mixture evenly among the muffin cups. Pour the egg white mixture over the veggies, filling each cup about 3/4 full.
6. Sprinkle the shredded cheddar cheese on top of each muffin. Bake for 18–20 minutes, or until the egg whites are set and the edges are lightly golden.
7. Let the muffins cool in the pan for 5 minutes, then run a knife around the edges to loosen. Serve warm or refrigerate for up to 5 days.

Don't be surprised if you find yourself making a double batch—they disappear fast. Perfect for meal prep or a quick snack on the run, these muffins stay moist and flavorful even when reheated.

Lean Beef and Mushroom Lettuce Wraps

Trust me, these lean beef and mushroom lettuce wraps are a game-changer for busy weeknights. The savory beef and earthy mushrooms pair perfectly with crisp lettuce cups, giving you a satisfying low-carb meal in minutes.

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

Ingredients

For the Wraps

• 1 lb lean ground beef (93/7)
• 8 oz cremini mushrooms, finely chopped
• 1 tbsp toasted sesame oil
• 3 cloves freshly minced garlic
• 1 tbsp grated fresh ginger
• 1 head butter lettuce, leaves separated and washed
• 2 green onions, thinly sliced
• 2 tbsp chopped fresh cilantro
• 1 tbsp sesame seeds, toasted (optional)

For the Sauce

• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha (optional)
• 1 tsp honey (optional)

Instructions

1. In a small bowl, whisk together the soy sauce, rice vinegar, sriracha (if using), and honey (if using). Set aside.
2. Heat a large non-stick skillet over medium-high heat. Add the sesame oil and swirl to coat.
3. Add the chopped mushrooms and cook without stirring for 2 minutes to allow browning. Tip: Pat mushrooms dry before cooking to avoid steaming.
4. Stir the mushrooms and continue cooking for another 2 minutes until golden. Transfer to a plate.
5. In the same skillet, add the ground beef and cook, breaking it apart with a spatula, for 4–5 minutes until no longer pink. Tip: Don't overcrowd—work in batches if needed for a good sear.
6. Reduce heat to medium. Add the garlic and ginger to the beef and cook for 1 minute until fragrant.
7. Return the mushrooms to the skillet. Pour the sauce over the mixture and stir to combine. Cook for 1 minute until the sauce is slightly absorbed. Tip: Taste and adjust sriracha for heat.
8. Remove from heat. Fold in half the green onions and cilantro.
9. To serve, spoon the beef mixture into lettuce cups. Garnish with remaining green onions, cilantro, and toasted sesame seeds if desired.

Pair these wraps with a side of cauliflower rice for a complete low-carb meal. The combination of textures—crisp lettuce, tender beef, and chewy mushrooms—makes every bite a delight. You'll be amazed how quickly this dish comes together!

Conclusion

There you have it—11 tasty ways to keep things light without sacrificing flavor. I hope you find a new go-to among these satisfying low-calorie, high-protein meals. Which one’s calling your name? Drop a comment below and don’t forget to save this roundup on Pinterest for later!

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