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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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Doughless Potato Knishes

Doughless Potato Knishes

Potato knishes are easy to make and perfect to serve as part of the Passover meal.

Nutrition & Movement

Potato knishes are easy to make and perfect to serve as part of the Passover meal.

Prep Time: 15 Min
Cook Time: 30 Min, plus 1 Hr chilling
Ready In: 1 Hr 45 Min

Servings: Makes 12 knishes

Ingredients:

  • 5 medium Yukon Gold potatoes, peeled and diced
  • 2 tablespoons oil
  • 1 large onion, diced
  • 1/2 cup potato starch
  • 2 eggs

Directions:

  1. Add potatoes to a large pot. Cover with water and bring to a boil. Boil for at least 20 minutes, until soft. Drain and mash potatoes.
  2. Heat oil in a sauté pan over medium heat. Add onion and sauté until soft, about 10 minutes.
  3. In a large bowl, combine potatoes, onions, potato starch, and eggs. Grease a silicone muffin mold and spoon mixture into it. Cover and bake for one hour.
  4. Refrigerate knish for one hour before removing from mold. Serve at room temperature.

This recipe is courtesy of kosher.com. Recipe created by Yitty Zimmer and appeared in Whisk by Ami magazine.

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