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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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Fresh tortilla wraps with ham beef and fresh vegetables on wooden board
iStock.com/Elena_Danileiko

Green Salad Roll-Up

Call it "salad on the run": No plate, no fork, no added fat

Nutrition & Movement

Yields: 1 Servings

  • 1 cup romaine leaves or other lettuce
  • 1/4 cup alfalfa or mung bean sprouts
  • 2 radishes
  • 1/4 cup canned chickpeas
  • 2 tablespoon carrots
  • 1 tablespoon fat-free Italian dressing
  • 1 teaspoon red wine vinegar
  • 1 large flour or vegetable-flavored tortillas

Directions:

  1. In a medium bowl, combine lettuce, sprouts, radishes, chickpeas and carrots.
  2. In a small bowl, combine dressing and vinegar. Pour over salad and toss to coat. Spoon greens onto one side of tortilla. Roll like a cone.

Nutrition Information (per serving):
Calories: 258
Fat: 4 g
Protein: 11 g
Carbohydrates: 49 g
Fiber: 7 g
Cholesterol: 0 mg
Sodium: 533 mg

©2007 Rodale Inc. Prevention is Registered Trademark of Rodale Inc. Recipes Courtesy of Prevention.com. For more recipes, visit Prevention.com.

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