Nut butter and jam sandwich

50 grams of peanuts
50 grams of pistachio nuts
50 grams of walnuts ( you can use pine nuts too )
1 teaspoon of sugar
1 tablespoon of extra virgin olive oil
salt to taste
juice of half a lime

Chop nuts into rough bits and roast on medium heat on a heavy bottomed pan or wok for 5-7 minutes stirring every 30 seconds or so, until peanuts start to turn a nice reddish brown. Take of the heat and allow to cool.
Process in a food processor along with the olive oil, salt, sugar and lime juice.
Spread on toasted whole wheat bread with a dollop of your favourite jam.

Little Miss Muffet's curd sandwich!

The night before

Put two to three tablespoons of curd in a tea strainer,

place the strainer on a bowl and keep in fridge.

The water in the curd will drip away and

give you a thick, creamy spread in the morning!

The next morning

1/2 to 1 onion - chop finely

1 small tomato - deseed and chop finely

1 tsp sugar

a dash of balsamic vinegar or apple cider or plain vinegar

1 tsp of tomato chilly sauce

salt to taste

Mix all of the above with the curd to get a nice, smooth paste.

Toast 2 slices of bread.

Take 2 lettuce leaves

Place lettuce leaf on top of slice, spoon the curd mixture and spread evenly.

top with another lettuce leaf and then place close with the second slice.

*The lettuce prevents the sandwich from getting soggy, plus this is a great alternative if you feel your kid is eating way too much cheese:)