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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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Whole wheat fusilli pasta with vegetables
iStock.com/Anna_Shepulova

Healthy Pasta Bake Recipe

Nutrition & Movement

Makes 4 Servings; 221 calories per serving
Courtesy of Calorie Count member bethaevans

Ingredients

  • 5 ounces pasta, whole wheat
  • ½ cup ricotta, part skim milk
  • 1 cup tomatoes, canned
  • 1 tablespoon parmesan
  • 1 whole egg, large
  • 10 ounces spinach, frozen
  • 1 tablespoon pine nuts, toasted

Directions

  1. Cook the pasta according to package directions. Drain and mix with the tomatoes or equal amount of homemade tomato sauce.
  2. In a separate bowl, lightly beat egg and mix with ricotta and spinach.
  3. Lightly spray a 10" by 7" baking dish. Alternate 2 layers of pasta with 2 layers of spinach mixture, topping each spinach layer with half the basil and ending with spinach mixture. Sprinkle with 1 tablespoon parmesan and 1 tablespoon toasted pine nuts.
  4. Bake for 45 minutes in a 350 degree oven. Serve with a big salad.

Mary Hartley, RD, MPH is Director of Nutrition for Caloriecount.com, a health and diet website offering weight management tools, social support and nutritional info to help its two million+ members reach diet goals. Founded in 2003 by aerospace engineers Erik Fantasia and Igor Lebovic, Caloriecount.com was acquired by About.com in 2006. The website is based on the philosophies that every dieter is different and for a weight loss program to be successful, it has to be personal.

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