Skip to main content

Princess M's Tea Time Cucumber Sandwich

Today was Princess M's 1st day of kindergarten (excuse me while I wipe away a tear... kinda bitter-sweet), and I have been preparing for it in many ways... particularly in regard to her lunches.  I want her to eat a healthy lunch, but not have her feeling deprived when she sees the other kids whip out Twinkies and Cheetos.  On Monday, I had my mom watch my two youngest while I took her shopping.  We went to 3 stores in search of her favorite lunchbox worthy foods.  I bought her Trader Joe's Dried Fruit Bars, Trader Joe's Cinnamon Schoolbook Cookies, fresh strawberries, edamame, Trader Joe's Organic Popcorn With Olive Oil (our favorite!), peaches (Princess M's favorite fruit), salsa, tortilla chips and a few other things.  As far as her sandwich goes, this was a little tricky.  She is so picky, I've been troubleshooting some of my ideas with her over the past few weeks.  This cucumber sandwich was #1 on the list.  I'm a little shocked, as she only has a handful of veggies she likes, and the ones used in this sandwich weren't on her list.  I did tell her that Queens and Princesses eat these when they have tea parties, so that may have been a big selling point.

It was great to see her so exciting about packing her princess lunch box with her favorite things... and it felt even better to know that what she would be eating everyday was soul satisfying and good for her!

Ingredients
3 tablespoons thawed frozen chopped spinach
2 tablespoons finely chopped red onion
8 oz vegan 'cream cheese' (I used Tofutti Better Than Cream Cheese)
1 English cucumber, cut into thirds and then sliced lengthwise
whole wheat bread

Directions
1.  Mix spinach, red onion and 'cream cheese' and spread a little on each slice of bread.
2.  Place a layer of cucumber on one of the slices.
3.  Close the sandwich and slice.  I you wanted, you could use cookie cutters to make different/fun shapes.

   

Comments

I cant believe she started school today! Dont cry, dont cry! The sandwich is perfect for a healthy school lunch!
aimee said…
Looks delightful! Hope the first day of school goes swimmingly!
Debra said…
You are such a good mom! I remember when I had to pack lunch for my 5 kids. I always wondered what they traded they tried to trade. You will have to ask Morgan that one. I know when my Mom sent carrot sticks in my lunch, I always tried to trade them for the Hostess cream filled cupcakes. Noone would ever trade me....I guess that was good for me. The cucumber sandwich sounds yummy-I will have to try that one for my lunch. You never stop shedding a tear for your kids. Even when my oldest son, Ryan, went off to college-just down the road 10 miles, I cried all night. It never ends-LOL
kmberrien said…
My boy starts kindergarten in a few weeks. I wonder if princes and kings or english pirates perhaps, eat those cucumber sandwiches for lunch too?

Popular posts from this blog

Licorice Lemonade

I am always on the lookout for good black licorice.  It's one of those things that I like to have in my cupboards for when I need a little something sweet.  I thought up this lemonade in attempts to use up the lemons on our tree and satisfy my love of licorice.  And with the temperature here pushing 110 degrees Fahrenheit, an ice cold glass of anything, really hits the spot! Lemonade Starter Ingredients 2 1/2 cups water 1 cup sugar 1/2 teaspoon fresh lemon zest 1 cup fresh lemon juice Directions 1.  Mix water and sugar in a pot over medium high heat until sugar is dissolved and set aside to cool. 2.  Once the water/sugar mixture has cooled, add remaining ingredients, and stir. 3.  Store mixture, covered in the refrigerator for up to 3 days. Licorice Lemonade Ingredients 5 cups water 3 licorice herbal tea bags(I use the Stash Licorice Spice) Lemonade Starter lemon slices ice Directions 1.  Boil 5 cups of water in a pot. 2.  Remove from heat and add tea bags.  Allow to steep fo

Chive And 'Cream Cheese' Smashed Red Potatoes

It seems that on every cooking competition on TV, pureed this, and foamed that, are all the rave.  I don't get it.  All I know is, as Moto Moto the Hippo from Madagascar says, "I like 'em chunky"... at least when it comes to potatoes... and babies.  Here is one of my favorite ways to make them... potatoes, that is.  Super easy and amazingly delicious! Ingredients 2 1/2 pounds red potatoes, washed and cubed water for boiling salt to taste 1/4 cup chopped fresh chives 4 ounces Tofutti Better Than Cream Cheese Directions 1.  Boil the potatoes in a pot of water for 10-15 minutes or until they are tender.  Check with a fork. 2.  Drain the water and mix in the 'cream cheese', and chives and stir with a large spoon, breaking up the potatoes as you mix.  You could use a potato masher, but like I said, "I like 'em chunky". 3.  Salt to taste.    

A Full Plate

This week, I have a very full plate.  I am working on a few blog designs, teaching a cupcake decorating class (which I am sooooo not qualified to do), babysitting for my sis, taking my kids to pick pumpkins and then decorating them...  and then all the usual stuff I do.  Needless to say, it's bean burritos, oatmeal and take out here at The Veggie-Full Kitchen this week.  So, instead of sharing one of my recipe's I thought I would refer everyone who lives in Southern Cali to Native Foods , to try Tanya's new Reuben.  It is AMAZING!  Just look at my little Sous-Chef.... he can recognize a good sandwich when he sees one... he just can't eat them yet. For those of you not in Southern California, here is a link to Chef Tanya's Blog where she shares some awesome recipes and more.  Also, if you are in the market for a dynamite vegan cookbook , she's got one of those too.