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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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Homemade Tuna Sandwich with Tomatoes and Lettuce
iStock.com/benjarattanapakee

Fennel and Tuna Sandwich

Nutrition & Movement

The unique flavor of fennel lets you skip the mayo and get plenty of fiber on this healthy tuna sandwich.

Prep Time: 5 Min
Cook Time: 10 Min
Ready In: 15 Min

Servings: 1

Ingredients:

  • 1 fennel bulb
  • 1 tomato
  • 2 slices whole-wheat bread
  • 1 small can tuna, packed in olive oil
  • 1 lemon
  • Salt and pepper, to taste

Directions:

  1. Steam the fennel for 10 minutes and then cut into thin slices.
  2. Cut the tomato into thin slices.
  3. Toast the bread.
  4. Top one slice of bread with a few slices of tomato and fennel. Drain tuna and mix in lemon juice. Place tuna on sandwich. Season with salt and pepper.
  5. Top with the second slice of bread, and slice down the middle.

This recipe is courtesy of Gourmandize.com.

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