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Jenny Shea Rawn
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    • Seacuterie Boards
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Healthy Aperture

  • Healthy Aperture

Healthy Aperture

  • by Jenny Shea Rawn MS, MPH, RD
  • March 27, 2018
  • 0

Jenny Shea Rawn MS, MPH, RD

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New England Kids Cookbook
Tasty Favorites for Young Chefs now available!
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Lexi and I will be at the @thebrewsterbookstore in Lexi and I will be at the @thebrewsterbookstore in Brewster, MA (on Cape!) on Saturday November 7th from 10:30-12:30pm to sign books. Details below. 📍 Brewster Bookstore 2648 Main Street, Brewster, MA 📅 Saturday, November 7 ⏰ 10:30 AM–12:30 PM Books will be available for purchase and signing! We’d love to see some familiar faces and meet some new ones, too. Hope to see you there!
Cape Cod friends, we’re coming to CHATHAM! (And Br Cape Cod friends, we’re coming to CHATHAM! (And Brewster, Falmouth and Mashpee - more on those stops in future posts!) 💙 Lexi and I are so excited to be headed back to the Cape for a special New England Kids Cookbook signing at Where the Sidewalk Ends Bookstore! Come say hello, chat with us about the cookbook, buy a copy and get your copy signed! We’d love to see some familiar faces and meet some new ones, too. 📍 Where the Sidewalk Ends Bookstore 432 Main Street, Chatham, MA 📅 Saturday, November 7 ⏰ 2:00–3:30 PM This cookbook is filled with 55+ kid-friendly recipes inspired by the flavors of New England, along with fun food facts, kitchen tips and some of our favorite New England field trips! Books will be available for purchase at the signing. 📖 We hope to see you there! #chathamMA #newenglandkidscookbook #kidsinthekitchen
MIGHTY PUMPKIN MUFFINS! Soft, moist, packed with MIGHTY PUMPKIN MUFFINS! Soft, moist, packed with cozy fall spices and made with an entire can of pumpkin! These muffins are one of our favorite recipes from New England Kids Cookbook, and we’re sharing the recipe with you! They’re perfect for breakfast, lunchboxes, after-school snacks or anytime you need a little pumpkin pick-me-up. And that optional spiced cream cheese? SO good. 🎃 MIGHTY PUMPKIN MUFFINS Makes 12 muffins | 30 minutes + cooling Dry ingredients: • 1 cup whole-wheat flour • ½ cup all-purpose flour • 1 tbsp pumpkin pie spice • 1 tsp baking powder • 1 tsp baking soda • ¾ tsp kosher salt • ½ tsp cinnamon Wet ingredients: • 1 (15 oz) can pure pumpkin • ¼ cup maple syrup • ½ cup dark brown sugar • 1 large egg, beaten • ¼ cup milk of choice • 2 tbsp vegetable oil • 1½ tsp vanilla extract Spiced cream cheese (optional): • 4 oz reduced-fat cream cheese • ¾ tbsp pumpkin pie spice • ½ tbsp dark brown sugar 👩‍🍳 LET’S BAKE! Preheat oven to 425°F. Line a 12-cup muffin tin with liners and spray with nonstick cooking spray. Combine dry ingredients in a large bowl. In another bowl, whisk together wet ingredients. Gently mix wet ingredients into dry ingredients until just combined. Fill muffin cups about ¾ full. Bake for 5 minutes at 425°F, then reduce heat to 350°F and bake another 12–15 minutes, until a toothpick comes out clean. Cool in the tin for 5–10 minutes, then transfer to a wire rack. For the spiced cream cheese, stir together cream cheese, pumpkin pie spice and brown sugar. Spread on muffins and ENJOY! SAVE this recipe for your next baking day, and tag us if you make these muffins! #pumpkinmuffins #cookingwithkids #kidsinthekitchen
🎃Halloween 2026 with the soccer stars, referee and 🎃Halloween 2026 with the soccer stars, referee and soccer mom.
Have you ever tried cod cheeks or monkfish cheeks? Have you ever tried cod cheeks or monkfish cheeks?🐟 They may be small, but they are one of the most delicious, underrated parts of the fish! Cod cheeks are tender, sweet, and delicate, with a texture that reminds me a bit of scallops. They’re also a great example of making the most of the whole fish and reducing seafood waste. If you spot cod cheeks or monkfish cheeks at your local seafood market, grab some! They’re a true New England seafood treat! #codcheeks #newenglandseafood #seafood2xwk #maineseafood
@damariscottapumpkinfest 2026! One of the best wee @damariscottapumpkinfest 2026! One of the best weekends of the year. Saw the pumpkin regatta by boat on the Damariscotta river - incredible and hilarious to see these giant hollowed out pumpkins being paddled by very brave souls who many times end up in the water. Ended the weekend with the pumpkin fest 5k and once again was out run by the kids. Such a great weekend in the Midcoast. #pumpkinfest #damariscottapumpkinfest #mainelife
Lexi and I will be at the @thebrewsterbookstore in Lexi and I will be at the @thebrewsterbookstore in Brewster, MA (on Cape!) on Saturday November 7th from 10:30-12:30pm to sign books. Details below. 📍 Brewster Bookstore 2648 Main Street, Brewster, MA 📅 Saturday, November 7 ⏰ 10:30 AM–12:30 PM Books will be available for purchase and signing! We’d love to see some familiar faces and meet some new ones, too. Hope to see you there!
Cape Cod friends, we’re coming to CHATHAM! (And Br Cape Cod friends, we’re coming to CHATHAM! (And Brewster, Falmouth and Mashpee - more on those stops in future posts!) 💙 Lexi and I are so excited to be headed back to the Cape for a special New England Kids Cookbook signing at Where the Sidewalk Ends Bookstore! Come say hello, chat with us about the cookbook, buy a copy and get your copy signed! We’d love to see some familiar faces and meet some new ones, too. 📍 Where the Sidewalk Ends Bookstore 432 Main Street, Chatham, MA 📅 Saturday, November 7 ⏰ 2:00–3:30 PM This cookbook is filled with 55+ kid-friendly recipes inspired by the flavors of New England, along with fun food facts, kitchen tips and some of our favorite New England field trips! Books will be available for purchase at the signing. 📖 We hope to see you there! #chathamMA #newenglandkidscookbook #kidsinthekitchen
MIGHTY PUMPKIN MUFFINS! Soft, moist, packed with MIGHTY PUMPKIN MUFFINS! Soft, moist, packed with cozy fall spices and made with an entire can of pumpkin! These muffins are one of our favorite recipes from New England Kids Cookbook, and we’re sharing the recipe with you! They’re perfect for breakfast, lunchboxes, after-school snacks or anytime you need a little pumpkin pick-me-up. And that optional spiced cream cheese? SO good. 🎃 MIGHTY PUMPKIN MUFFINS Makes 12 muffins | 30 minutes + cooling Dry ingredients: • 1 cup whole-wheat flour • ½ cup all-purpose flour • 1 tbsp pumpkin pie spice • 1 tsp baking powder • 1 tsp baking soda • ¾ tsp kosher salt • ½ tsp cinnamon Wet ingredients: • 1 (15 oz) can pure pumpkin • ¼ cup maple syrup • ½ cup dark brown sugar • 1 large egg, beaten • ¼ cup milk of choice • 2 tbsp vegetable oil • 1½ tsp vanilla extract Spiced cream cheese (optional): • 4 oz reduced-fat cream cheese • ¾ tbsp pumpkin pie spice • ½ tbsp dark brown sugar 👩‍🍳 LET’S BAKE! Preheat oven to 425°F. Line a 12-cup muffin tin with liners and spray with nonstick cooking spray. Combine dry ingredients in a large bowl. In another bowl, whisk together wet ingredients. Gently mix wet ingredients into dry ingredients until just combined. Fill muffin cups about ¾ full. Bake for 5 minutes at 425°F, then reduce heat to 350°F and bake another 12–15 minutes, until a toothpick comes out clean. Cool in the tin for 5–10 minutes, then transfer to a wire rack. For the spiced cream cheese, stir together cream cheese, pumpkin pie spice and brown sugar. Spread on muffins and ENJOY! SAVE this recipe for your next baking day, and tag us if you make these muffins! #pumpkinmuffins #cookingwithkids #kidsinthekitchen
🎃Halloween 2026 with the soccer stars, referee and 🎃Halloween 2026 with the soccer stars, referee and soccer mom.
Have you ever tried cod cheeks or monkfish cheeks? Have you ever tried cod cheeks or monkfish cheeks?🐟 They may be small, but they are one of the most delicious, underrated parts of the fish! Cod cheeks are tender, sweet, and delicate, with a texture that reminds me a bit of scallops. They’re also a great example of making the most of the whole fish and reducing seafood waste. If you spot cod cheeks or monkfish cheeks at your local seafood market, grab some! They’re a true New England seafood treat! #codcheeks #newenglandseafood #seafood2xwk #maineseafood
@damariscottapumpkinfest 2026! One of the best wee @damariscottapumpkinfest 2026! One of the best weekends of the year. Saw the pumpkin regatta by boat on the Damariscotta river - incredible and hilarious to see these giant hollowed out pumpkins being paddled by very brave souls who many times end up in the water. Ended the weekend with the pumpkin fest 5k and once again was out run by the kids. Such a great weekend in the Midcoast. #pumpkinfest #damariscottapumpkinfest #mainelife
🫐🦞🍁🦪One of the very best parts of creating the New 🫐🦞🍁🦪One of the very best parts of creating the New England Kids Cookbook? The field trips. If you have the book, you’ll see that these adventures are a big part of its pages. Creating recipes together and testing (and tasting!) them in our kitchen was so much fun, but traveling around New England and seeing where our food comes from, right at the source, was pretty incredible. We met the people who grow, harvest and catch our food, asked lots of questions and learned so much along the way. From wild blueberry barrens and maple sugarhouses to oyster and kelp farms, dairy farms, lobster pounds and more, these experiences became such a special part of creating this book together. We’re so grateful to everyone who welcomed us, took the time to share their trade with us and gave us a firsthand look at the work, knowledge and care that goes into producing the food we eat. I hope the field trips sprinkled throughout the book inspire little chefs and their families to get curious about where their food comes from, too. Here are a few favorite moments from our adventures along the way. A special thanks to our friends below who welcomed us and shared their passion for their trade with us. We are so grateful: @verticalbaymaine @norumbegaoyster @atlanticedge_lobster @bartersislandbees @capecodselect @goransonfarm @biscayorchards Matthew Northrup of Tibbetts Farm Nantucket Shellfish Association
🫐Let’s make the PB Blue Smoothie from our new cook 🫐Let’s make the PB Blue Smoothie from our new cookbook!🫐 This is our favorite smoothie and the one made most frequently in our house. The kids can make it on their own which is a bonus! It’s packed with wild blueberries, creamy peanut butter and yogurt for a breakfast (or snack) that’s sweet, smooth, super satisfying and good for you. The frozen banana makes it thick, sweet, creamy and frosty. We also often add in a couple green ingredients that you won’t taste (or see!), but will add plant power and lots of nutrition to your smoothie. Serves: 2 Total time: 5 minutes Tools needed: · Measuring cups · Measuring spoons · Blender Ingredients: · 1 cup unsweetened soy milk, or milk or non-dairy substitute of your choice · 1 cup vanilla @stonyfield whole milk yogurt · 2 cups frozen @wildblueberries · 1 frozen banana · 2 tbsp creamy @santacruzorganic natural peanut butter · Small handful baby spinach (optional) · 1/4 tsp kelp powder (optional) For topping (optional): · Frozen wild blueberries · Lightly salted peanuts, crushed Instructions: Wash your hands. Add milk, yogurt, wild blueberries, banana, peanut butter, spinach and kelp to a high-speed blender. Blend on high until smooth. Pour into two glasses. Top with crushed peanuts and a few more frozen wild blueberries, if desired. Serve. Recipe note: · Sunflower butter or other seed or nut butter can be substituted for the peanut butter, if needed. · We love adding that kid-sized handful of baby spinach for extra nutrition … and guess what?! You’ll never be able to taste it … and, it won’t turn your smoothie green. Give it a try! · For a lower sugar smoothie, use plain whole milk yogurt instead of vanilla.
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