CEC cooking recipes

Today I taught at the CEC aka Child Educational Center. The kids were a variety of ages. I was impressed with how well the students listened to directions and how the older kids were eager to help prep the ingredients and help the littler ones assemble their food. They did a terrific job of making 2 delicious and healthy snacks for themselves.

The focus was Farm to Table. I taught recipes that highlighted the variety of produce that we are lucky enough to be growing here in California.

Hummus Veggie Pockets

Hummus is a great alternative to mayonnaise. You still have the creamy spreadable texture w/out all the fat. You also get the added fiber and protein as an added bonus.

Hardware- cutting board, spoon for spreading out the hummus, plate to have all your veggies on, sharp knife

Software-Wheat pita, hummus (I like to use the spinach artichoke one), chopped carrots, shredded Persian cucumbers, julienned red bell peppers (optional), shredded bib lettuce,


  • Lay a pita on your cutting board
  • Cut the pita in half so you have 2 semi-circles.
  • Spread hummus on the side of your pita pocket. The hummus will serve as glue for the carrots to stick to.
  • Sprinkle the carrots on the hummus
  • Sprinkle the lettuce on the carrots
  • Tuck in the slices of cucumbers
  • Tuck in the bell peppers if you are using them

You can substitute other veggies in this roll. I have substituted low fat cream cheese for the hummus and julienned pears or apples for the bell pepper.

Perfect tie in for the book Katie No Pockets

Strawberry Yogurt Parfait

Strawberries are loaded with vitamin C and add sweetness with out sugar to recipes. If you haven’t had the satisfaction of picking your own strawberries, I strongly urge you to do it. The flavors are so intense and the berries are so juicy when plucked fresh off the vine. My kids and I had the pleasure of adding that memory to our recent Legoland trip.

This recipe looks lovely in a clear glass bowl or clear glass lasagna tray as well. A tasty healthy dessert to take to your next potluck or brunch. You can also use blueberries, raspberries, boysenberries, granola or a combo of all the berries. If you use bananas, toss them in a little honey first to slow down the browning of them. aka oxidation.

Hardware- silverware teaspoon, clear cups to see the layers, plastic knife, cutting board/paper plates, sandwich ziploc bag

Software- fresh strawberries (washed and green leaves cut off), vanilla lowfat yogurt, graham crackers


  • Place a graham cracker into a ziploc bag and smash it up with your fist. It should look like sand.Set it aside for later.
  • In your cup add spoonfuls of yogurt and spread it evenly around to make a nice layer.
  • Using your cutting board and plastic knife cut 2-3 strawberries into fourths. Put them on top of the yogurt.
  • Open your ziploc bag and sprinkle the smashed cracker on top of the strawberries. Use a clean spoon to spread the crackers into an even layer.
  • Repeat the whole process again so you have another layer of yogurt, strawberries and cracker.

Keep in the fridge until you are ready to eat it. Enjoy.


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