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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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Avocado Breakfast Bruschetta

Avocado Breakfast Bruschetta

Bruschetta is not just an appetizer anymore! This version is perfect for breakfast, providing a good mix of nutrients to start your day.

Nutrition & Movement

Bruschetta is not just an appetizer anymore! This version is perfect for breakfast, providing a good mix of nutrients to start your day.

Prep Time: 20 Min
Cook Time: 5 Min
Ready In: 20 Min

Servings: 4

Ingredients:

  • 1 ripe avocado
  • 2 medium tomatoes
  • 1 green onion
  • 4 hard-boiled eggs
  • 1/2 cup plus 2 tablespoons chopped fresh basil (divided)
  • 12 slices whole-wheat baguette bread
  • 1/4 cup reduced-fat ricotta cheese
  • Cracked black pepper to taste

Directions:

  1. Dice avocado, tomatoes and green onions.
  2. Peel and chop hard-boiled eggs.
  3. Reserving 2 tablespoons of basil for garnish, gently toss first five ingredients in a small bowl. Add pepper to taste.
  4. Toast baguette slices and smear with ricotta cheese.
  5. Top bread with avocado mix and garnish with chopped basil.

Serving suggestion: Serve with an 8-ounce glass of fat-free milk.

Nutritional Information:
Amount per serving: Calories: 340; Total Fat: 17 g; Saturated Fat: 3.5 g; Cholesterol: 190 mg; Sodium: 310 mg; Carbohydrate: 32 g; Fiber: 9 g; Protein, 17 g.

Recipe courtesy of "What's Cooking? USDA Mixing Bowl" and the Produce for Better Health Foundation.

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