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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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Healthy Recipes

Healthy Recipes

We asked our favorite social media influencers for recipes for culturally traditional meals that are both healthy and delicious. Here’s what they gave us.

Your Wellness
healthy eating


African Peanut Stew

Burrito Bowl Recipe

Recipe ingredients:

  • ~2 Cups Corn Pico de Gallo
  • 1/3 Cup cooked cilantro lime brown rice
  • 1/2-3/4 Cup cooked and seasoned black beans
  • 1/2 small avocado
  • sprinkle of shredded cheese

Instructions:

Place Corn Pico de Gallo in a bowl, then add seasoned black beans and cilantro lime brown rice and top with avocado chunks and shredded cheese. Top with hot sauce for some extra spice and enjoy!

Vietnamese Shrimp Springrolls

Serving size 4

Recipe ingredients:

  • 1 pound shrimp peeled and deveined
  • 8-10 rice paper
  • One head of lettuce
  • 3-4 persian cucumbers
  • A handful of cilantro
  • 4 cups of bean sprouts

For peanut dipping sauce:

  • 2 tbsp hoisin
  • 2 tbsp peanut butter
  • 2-4 tbsp of milk depending on how thick you want the sauce

Instructions:

  1. Boil shrimp and place in an ice bath.
  2. Quickly dip rice paper in cold water and lay down on a flat surface while still firm.
  3. Place some lettuce, sliced cucumber, cilantro, bean sprouts and cooked shrimp.
  4. Once rice paper softens, roll from bottom to top and tuck in both ends.

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