Melanie Steele, Day 1

Today was the first day of the Welfare Food Challenge and I’m feeling a whole bunch of things at once. I am saddened by the fact that so many people in BC don’t have enough to eat. I am angry that we live in a place with so much excess, while so many have so little. I feel guilty that I complained about hunger pains after less than 24 hours of this challenge. I am grateful for the support that I am already receiving on social media. My head is pounding, my stomach aches, and I’m tired. There’s a lot going on.

This morning, I shared my meal plan for the day. Tonight I’d like to leave you with a couple of recipes. They require minimal cooking equipment and are easy to make. If you are fortunate enough to add more ingredients or seasoning to them, go for it. If not, don’t worry – they are still good and wholesome.

Peanut Butter Overnight Oats
Makes 1 Serving

½ cup rolled oats
1 cup water
2 tablespoons peanut butter

In a glass Mason jar or bowl, add rolled oats and water. Stir to combine. Cover and let sit in the refrigerator overnight.
In the morning, stir in peanut butter. If desired, you can heat in the microwave for 45-60 seconds to warm up.

Egg Noodles with Spinach and Tomato Sauceegg noodles with spinach
Makes 2 Servings

IngredientsPhoto of egg noodles with spinach
3 cups dry broad egg noodles
8 cups water
½ medium onion
½ package frozen spinach
1 can tomato sauce

Put water in a large pot over high heat and bring to a boil. Add the egg noodles, stir and let water return to a boil. Cook for 5-7 minutes.

While the pasta is cooking, cut the onion into small pieces. Put onion and spinach in a microwave safe bowl. Microwave on high for 1 ½ minutes. Remove from microwave and stir, then cook on high for another minute.

When the egg noodles are finished cooking, remove from heat and drain the water. Put the noodles back in the pot, and add the onion, spinach, and can of tomato sauce. Stir well to combine then serve.

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