Sandwich Ideas for Kids

We all know the pressure on parents to get 3 good meals into our kids everyday, and, if you are like me, I only use "kid food" (hot dogs, mac n cheese, fish sticks, chicken nuggets, pizza) as a last resort when I am unprepared and/or pmsing! (always organic versions!) So what can we feed our kids that is quick and easy, exposes them to a variety of tastes and colors, and is healthy too? I have gotten pretty creative with the sandwich and thought I would share some of our favorites. We seemed to have fallen into a cereal rut for breakfast, though I do try to sneak in healthy, homemade pancakes, homemade oatmeal, or eggs occasionally (and almost always a green smoothie!) But I really try to mix it up for lunch and dinner. Plus, sandwiches are easy to pack for picnics and school and can be a really creative way to sneak in all sorts of nutrients.

I always start with Rudy's organic honey wheat bread. Even though we eat meat occasionally, I have always been leery of lunch meat, so most of our sandwiches are vegetarian. Jamison is not a picky eater and I'm not quite sure if it is because I got really, really lucky, or because I have always offered him a variety of foods and never cooked him separate "kid food" (I even added herbs and spices to his homemade baby food) Probably just luck but my ego likes to pretend it is all me :) He is used to lots of color in his food and I hope that since that is all he has ever known, he won't change (fingers crossed!!!) So hopefully these ideas will appeal to even the pickiest of eaters!

Cucumber Sandwich

2 slices bread (I cut the crusts for this one)

6 thin slices of cucumber

several spinach leaves, minced

organic cream cheese or Two minute veggie dip

sunflower seeds

salt and pepper

optional: avocado slices, sprouts, thinly sliced radishes, tomato slice

Put a good schmear of cream cheese or spread on both sides of the bread. Mix it up with veggie or flavored cream cheeses too, or even just a sprinkle of dill. Sprinkle sunflower seeds on one side of bread and minced spinach on the other and push down a little so they stick to the spread. Add thinly sliced cucumbers and any other veggie slices you want and sprinkle with salt and pepper. I like to smoosh the sandwich down so it is nice and thin and easy to eat. For my toddler, I cut into 4 squares. This is also fabulous on open faced toasted bagels (my staple lunch in college!)

Nut Butter and Fruit Sandwich

2 slices bread

nut butter spread of choice (I alternate between crunchy peanut and almond)

thinly sliced banana or apple

honey

cinnamon

Spread on the nut butter, add sliced fruit, drizzle some honey and sprinkle some cinnamon. For an occasional treat, grill! We do use jelly occasionally and I found an awesome jelly called St. Dalfour that has zero sugar in it and is sweetened with grape juice. Peach flavored is our favorite!

Grilled Cheese with Spinach and Avocado

2 slices bread

sliced organic cheddar

few leaves of spinach, minced

4 thin slices avocado

I add a thin slice of tomato from the garden when they are in season

Put cheese on bread, then add avocado and spinach. Melt a little butter in pan and grill starting with cheese side down. Cover for quicker melting. I press mine flat to make it nice and thin for a toddler's mouth. Add carmelized onions and sauteed mushrooms for the adults...amazing!

Tuna Melts

1 slice bread, toasted

1 small can wild caught tuna

minced veggies (cukes, pickles, spinach and red onion)

couple spoonfuls of mayo

squeeze of mustard

salt, pepper and dill to taste

sliced organic cheese

Mix tuna, veggies, mayo, mustard, and spices. Spread onto toast, cover with cheese and broil until cheese melts. For an on the go version, serve between two slices of soft bread and a slice of provolone. I cut into fingers for easier eating.

B.L.A.T's

2 slices bread, lightly toasted

2 pieces bacon

1/4 avocado mashed

lettuce

thinly sliced tomato

salt and pepper

mayo

Lightly spread mayo on one piece of toast and generously spread mashed avocado on other. Crumble the bacon for easier bites and press into avocado. Layer lettuce and tomato and sprinkle with salt and pepper. Press flat.

Veggie Sandwich:

2 slices bread

sliced tomato

sliced cucumber

sliced avocado

sprouts

lettuce or spinach

sliced pepperjack cheese

mayo and dijon mustard

salt and pepper

crushed potato chips

Spread mayo and mustard on bread. Layer veggies and sprinkle with salt and pepper. Top with crushed potato chips and serve with extra on the side. This is our staple sandwich when we our on summer vacation in Michigan!

Creamy Garlic Spring Pasta

This time of year I cannot get enough of asparagus, peas and other spring vegetables. I cannot actually buy local versions of these yet in Colorado because we have a short, late growing season, but my body just starts craving them this time of year so the grocery store version will just have to do (which is at least a little more local than the rest of year) I have been eating as seasonally and locally as possible for awhile now, and it is funny how my body has learned to respond to that. I was just in FL and my mom was serving watermelon and cantaloupe almost everyday and it felt so wrong to eat for some reason. Those fruits are such a part of the summer tradition, it is hard to eat them any other time of year. Same goes for asparagus. I cook with asparagus at almost every meal during the months of April and May and then, I'm pretty much done with asparagus for the year. And tomatoes!!! Ever since I started gardening 6 years ago there is no way I can eat a store bought tomato!!! Truly fresh produce that literally goes from ground to table puts grocery store versions to shame, not only in taste but nutrients as well! Of course we definitely buy other produce that is not in season or grown locally (if any of you have read Animal Vegetable Miracle by Barbara Kingsolver, they did just that...they ate only local, in season food products for an entire year. Amazing book that is very informative and inspirational but reads like a novel) but I have programmed my body to eat somewhat seasonally and it is kind of interesting to see my body go through physical cravings for certain produce that I have not had for a year...it is kind of exciting! Each time a new season comes around I pull out my favorite seasonal recipes and get so excited to start cooking! Dear asparagus, it is so nice to enjoy your tender, crisp stalks of deliciousness once again!!! By the way, this recipe is super fast and super easy...my favorite kind!

Creamy Garlic Spring Pasta

serves 6

Ingredients:

1 bunch of asparagus trimmed and cut into 1 inch pieces

1 cup of fresh or frozen peas

2-4 garlic cloves pressed, minced or grated

juice of 1 lemon

1/2 -1 cup chopped parsley

2 cups coarsely chopped spinach

1/2 cup toasted pinenuts

1 7oz container plain greek yogurt

12 oz pasta (I use brown rice elbow macaroni)

1/2 cup reserved pasta water

olive oil

salt

feta cheese

Directions:

Put water on to boil. Once you get your noodles in, make the sauce. Mix garlic, 1-2 tsp salt, juice of 1 lemon, yogurt, parsley and a drizzle of olive oil. Stir until well combined. Once the pasta has only 5 minutes left of cooking time, add the asparagus and peas to the pot. Once finished, drain and add back to the pot (make sure you reserve 1/2 cup of water) Add in the sauce, water, spinach, and pinenuts. Top with feta cheese and freshly ground black pepper and serve with your favorite salad!

Veggie Tacos

I have finally found a way to cook my corn tortillas without them completely falling apart and hence my love affair with unique, homemade tacos has begun. The method does require a bit of frying in oil but this gardengirl isn't afraid of a little fat...especially the good for you kind! I did use a little cheese in this recipe, but an avocado mashed with a little minced onion, garlic, and cilantro, a squeeze of lime and a dash of salt would make a great substitute to give it that creaminess that cheese offers.  I have developed a real appreciation for vegan cooking and have found great substitutes in many meals to give me the satisfaction and comfort that certain animal products offer because I am not on board with fake cheese and meat which is just soy based, processed crap with ingredient lists a mile long. Not much better in my mind. So I use a dash of meat and cheese here and there when I have a craving. But I do buy sources of these products that are as organic, humane, and environmentally friendly as possible. They are a little pricier but I have a really hard time supporting factory farming and industrial food so I pay the extra money and just use less of the product which is healthier anyway. Just some food for thought...literally :)  So, back to tacos, these were just heavenly and I will post the recipe for the pinto beans we had on the side soon, which were also amazing. Even my two year old gobbled the entire meal up! Leftovers were great for lunch the next day too which I am always a fan of since lunch is usually the toughest meal for me to plan.

Veggie Tacos

serves 4

Ingredients:

1/2 red bell pepper, chopped

1/2 large onion, chopped

1 zucchini, chopped

1 mild green chili, chopped

1 jalapeno, minced

1 cup frozen or fresh corn (roasted is extra yummy!)

1/2 to 1 cup salsa

1 t cumin

1 T oregano

corn tortillas

olive oil

salt and pepper

cheddar or jack cheese (optional)

optional garnishes:

sliced avocado

lime wedges

chopped cilantro

cotija cheese (Mexican cheese similar to feta) 

               Cut up your veggies. Really, any veggies would be good here so definitely get creative!

If you are roasting your corn, drizzle it with olive oil, salt and pepper and put it in a 400 degree oven for 15-20 minutes, stirring occasionally.

Heat up your olive oil over medium heat then throw in your veggies, sprinkle with cumin, oregano and salt, and saute for 10 minutes or so.

Add in the roasted corn but if you decide to just saute it with the veggies, add it in the last few minutes. Then stir in the salsa. let it simmer for a minute or two, then turn the heat to low. 

 Slice your cheddar and crumble your cotija if you are using.

Heat up oil in a pan on medium high heat, the more you use the crispier the tortillas will get but they don't need to be drowning in it. Let the tortilla cook flat for about 30 seconds. Lay your cheese slices on half and spoon some veggies over the cheese. Fold the tortilla over the veggies and let cook for about a minute. Flip the taco on the other side and cook an additional minute or until desired crispiness.

Pinto beans make a good side. I will share this recipe soon because these beans were awesome!!! 

Enjoy!