Not only are these buckwheat crepes gluten-free, they’re filled to the brim with flavorful vegetable ratatouille, making them a nutritious meal any time of day.
Perry knows a thing or two about cooking, having grown up in the family restaurant business. She believes that good food is not only one of life's greatest pleasures, but also the foundation of a healthy lifestyle. Eating well doesn’t need to be about restrictive meal plans, but about enjoying foods with optimal health benefits. Her recipes and photography have also appeared on Greatist.com, and her writing has been featured on The Huffington Post, Gotham-Magazine.com and WNYC.org, among others. Perry holds a master’s degree from the City University of New York Graduate School of Journalism, but hails from Denver, Colorado.
Articles by Perry Santanachote
This healthier rice pudding recipe, made with brown rice and skim milk, is a nutritious yet indulgent treat, flavored with rose water and pistachio.
Celebrate St. Patrick’s Day with this healthier, protein-packed Shamrock Shake recipe, minus the sugar, fat and artificial ingredients found in the fast-food variety.
These baked beet chips are a healthier alternative to greasy potato crisps, and they taste and look great, too. Get the healthy, homemade chip recipe here.
Instead of grabbing the first sugary thing you see, snack on these coconut chocolate truffles for a nutrient-rich energy fix. Get the healthier dessert recipe here.
Eating your veggies has never been so fun. Disguised as noodles, a huge serving of healthy zucchini slinked its way into this spaghetti and meatballs recipe.
No need to fuss with making a crust. This crustless vegetable quiche recipe packs 18 grams of protein and only 10 grams of carbs per slice.
Vanilla protein mixed with white chocolate and raspberries make this shake extra tasty. And it’s under 400 calories! Get the smoothie recipe here.
Peanut butter and chocolate protein powder collide to make this healthier fudge recipe that’s diet-friendly, too — only 85 calories per piece.
These kale and sweet potato quinoa cakes crisp up nicely in the oven to please a hungry crowd in a jiffy. Dip them in Sriracha sauce for extra flavor.