Eat Your Way Out Of A Hangover

Yahoo Food
Updated

Gabriella Vigoreaux

Are you paying for all that booze you drank yesterday? Did getting out of bed this morning feel like the hardest thing in the entire universe? It happens to the best of us. Luckily the right foods can be better than any medicine when it comes to curing those hangover blues. While there is no real cure for a hangover, certain foods are better at making you feel better than others. Eggs, for example, are loaded with amino acids that boost liver function, so you might want to consider breakfast for lunch today. We’ve rounded up a list of meals to help you face the day, but here are some other foods you might want to have handy.

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- Bananas, or kiwi, or any potassium-rich food - Due to alcohol’s diuretic effect, we lose a lot of this electrolyte when we drink too much.

- Gherkin pickles are rich in vitamin A, vitamin K, iron, calcium, manganese, and potassium, all of which help reduce hangover symptoms.

- Tomatoes are full of lycopene, an antioxidant with anti-inflammatory properties. So, it’s not that Bloody Mary that’s making you feel better, it’s the tomato juice.

- Ginger is an anti-inflammatory that blocks serotonin receptors in your stomach, so it’s great for battling nausea.

- Nuts, especially salted ones, will help balance your blood sugar levels, which are probably soaring right about now.

- Water and lots of it! This is a no brainer. Alcohol dehyrates the body, so be sure to replenish often.

Still feeling pretty lousy? Whip the recipe below and be back on your feet in no time.

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GRILLED CHEESE AND FRIED EGG SANDWICHES

Ingredients:

  • 12 slices pancetta (Italian bacon)

  • 2 tablespoons butter

  • 4 slices sourdough bread

  • 8 thin slices provolone cheese

  • 4 large eggs

  • 1 small green onion, chopped

  • Parmesan cheese shavings

  • 12 fresh basil leaves or arugula leaves

Preparation:

Cook pancetta in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings. Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 provolone slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes. Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 pancetta slices and 2 eggs atop each of 2 cheese toasts. Top eggs with onion, Parmesan, and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.

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