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HealthyWomen Editors

The editorial team and staff of HealthyWomen.

Kim Ledgerwood

Editorial Director, HealthyWomen

As HealthyWomen’s editorial director, Kim oversees the production of all content and ensures that it is aligned with our mission, meets our high editorial standards and captures our brand voice.

Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

Kim lives in Maryland with her husband, three children and a menagerie of pets.

Jacquelyne Froeber

Senior Editor, HealthyWomen

Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

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Crunchy Tapenade Appetizers

Crunchy Tapenade Appetizers

Nutrition & Movement

Try this healthier alternative to nachos.

Prep Time: 15 Min
Ready In: 15 Min
Servings: 6

Ingredients:
Tapenade:

  • 2 ounces pitted black olives
  • 2 ounces anchovy fillets (desalted*)
  • 2 ounces capers
  • 2 cloves garlic
  • 1/2 cup olive oil
  • Juice of 1/2 lemon
  • Salt and pepper

For Serving:

  • 1 bag large white corn tortilla chips
  • Cherry tomatoes
  • Basil

Directions:

  1. To make tapenade, use a blender, hand-held blender or food processor to mix the olives, anchovies, capers and garlic. Gradually add the olive oil and lemon juice. Add salt and pepper to taste.
  2. To assemble, spread the tortillas with a little tapenade. Top each with half a cherry tomato and a basil leaf.

*Note: To desalt canned anchovies, rinse under cold running water or soak in cool water or milk for 15-30 minutes.

This recipe is courtesy of Gourmandize.com.

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