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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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Stuffed Avocado
muh23/Shutterstock.com

This makes a lovely lunch, with healthy fats like omega-3s in the shrimp and monounsaturated and polyunsaturated fats in the avocado.

Prep Time:10 Min
Cook Time: 3 Min
Ready In: 13 Min

Servings: 2

Ingredients:

  • 1 ripe avocado
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons sour cream
  • Salt and pepper, to taste
  • 1 tablespoon vegetable oil
  • 2 large prawns
  • 3 tablespoons feta cheese, crumbled

Directions:

  1. Cut the avocado in half, lengthwise, and remove the pit.
  2. Carefully scoop out all of the flesh and put aside. Cut it into small pieces.
  3. In a small bowl, mix the avocado pieces, lemon juice, oil, sour cream, salt and pepper.
  4. In a hot pan, heat the oil and cook the prawns for about 3 minutes, turning them halfway through. Season with salt and pepper to taste.
  5. Fill the avocado skins with the avocado and sour cream mixture. Top with the prawns and feta.

This recipe is courtesy of Gourmandize.com.

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