Hangover Helper: 4 Tips for Recovery
Ease the morning-after-the-night-before pain, without resorting to a big, greasy breakfast.
Article By: Susie Rowe
A pounding head, churning stomach and a mouth drier than the Sahara — what were you thinking last night?
You were having fun, not thinking, and now you're paying for it. It's bad enough waking up and cringing as you recall drunkenly belting out "Material Girl" at the karaoke bar — but having to cope with a horrific hangover as well is enough to send even the bravest of souls back under the duvet.
There are no miracle cures for the after-effects of alcohol, but don't despair — there are a few things you can do to get on the path to recovery. And the good news for those watching their weight is that all of them are low in calories. Check out this morning-after action plan.
1. Drink lots of water
When you wake up feeling parched after a drinking session, follow that instinct to gulp lots of water. It will help rehydrate your body. Juice will do this even faster, but go easy on it if you're concerned about calories. Forget "hair of the dog" tactics — more booze will just make things worse (nd chip away at your DPT). Try an over-the-counter pain medication to help ease your headache. (Choose wisely: Most physicians advise against products that contain acetaminophen.)
2. Forget the pizza
Dieters take note: Contrary to popular opinion, there's absolutely no proof that wolfing down half a greasy pizza will cure a hangover. A little food can help refuel your body, however, and food containing fat can soothe your stomach — which is why egg yolks, bouillon and milk are common ingredients in many folk remedies for hangovers. But go easy on solid foods until you feel a bit better.
3. Go for a walk
Any form of exercise will probably sound about as appealing as letting someone jump up and down on your head. But while no one is suggesting a full-on aerobics session, a gentle walk might be just what the doctor ordered.
As Frankie Robinson, RD, explains: "Strenuous exercise isn't a good idea because it will add to feelings of dehydration. But a walk is a good way of getting some fresh air and gentle exercise."
4. Stay in bed
One of the best hangover remedies is to crawl back into bed for a couple of extra hours' sleep. Ultimately, only time will "cure" your hangover, but rest can help!
Thursday, December 27, 2012
Wednesday, December 26, 2012
Beef Crostini
Weight Watchers Recipe
Ratings (41)
3PointsPlus Value
Prep time: 12 min
Cook time: 10 min
Other time: 0 min
Serves: 8
The classic combo of beef with horseradish sauce is always a crowd pleaser. Sliced deli roast beef makes it a breeze to prepare.
Ingredients
3 spray(s) olive oil cooking spray
6 oz French bread, about an 8-inch long thin loaf, cut into 16 slices
1/3 cup(s) reduced-fat sour cream
3 Tbsp uncooked red onion(s), diced
1 Tbsp store-bought horseradish
1/4 tsp black pepper, freshly ground (plus extra for garnish)
2 cup(s) arugula, baby leaves
8 oz deli-style roast beef slice(s), thickly cut into 8 pieces and then each piece cut in half to yield 16 pieces total
Instructions
Preheat oven to 325ºF. Coat a cookie sheet with cooking spray.
Place bread on prepared cookie sheet and lightly coat with cooking spray. Bake until lightly browned and crisp, about 10 minutes; let cool.
In a small bowl, combine sour cream, onion, horseradish and pepper.
To assemble crostini, top each piece of toasted bread with 1 slice beef, 1 teaspoon horseradish sauce, a grind of black pepper and a few arugula leaves. Yields 2 crostini per serving.
Weight Watchers Recipe
Ratings (41)
3PointsPlus Value
Prep time: 12 min
Cook time: 10 min
Other time: 0 min
Serves: 8
The classic combo of beef with horseradish sauce is always a crowd pleaser. Sliced deli roast beef makes it a breeze to prepare.
Ingredients
3 spray(s) olive oil cooking spray
6 oz French bread, about an 8-inch long thin loaf, cut into 16 slices
1/3 cup(s) reduced-fat sour cream
3 Tbsp uncooked red onion(s), diced
1 Tbsp store-bought horseradish
1/4 tsp black pepper, freshly ground (plus extra for garnish)
2 cup(s) arugula, baby leaves
8 oz deli-style roast beef slice(s), thickly cut into 8 pieces and then each piece cut in half to yield 16 pieces total
Instructions
Preheat oven to 325ºF. Coat a cookie sheet with cooking spray.
Place bread on prepared cookie sheet and lightly coat with cooking spray. Bake until lightly browned and crisp, about 10 minutes; let cool.
In a small bowl, combine sour cream, onion, horseradish and pepper.
To assemble crostini, top each piece of toasted bread with 1 slice beef, 1 teaspoon horseradish sauce, a grind of black pepper and a few arugula leaves. Yields 2 crostini per serving.
Monday, December 24, 2012
Sunday, December 23, 2012
Saturday, December 22, 2012
Skinny Eggnog Cake
Need an easy dessert to bring to a Holiday party?
This cake is easy and delicious. Simply combine a yellow box cake mix with nutmeg, Chobani, water
and egg whites and you'll have a deliciously light cake ready in no time. Top the cake with some
whipped topping spiked with rum or rum extract and dessert is ready!
I used Truwhip as a healthier alternative to Cool Whip, which contains no HFCS, hydrogenated oils,
transfats or GMOs. I heard Trader Joe's also carries a similar whipped topping if you are lucky
enough to have one near you. Happy Holidays!!
Skinny Eggnog Cake
Skinnytaste.com
Servings: 15 • Size: 1 slice cake w topping • Old Pts: 4 pts • WW Points+: 5 pts
Calories: 188 • Fat: 5 g • Carb: 32 g • Fiber: <1 g • Protein: 2.5 g • Sugar: 4.3 g
Sodium: 204 mg
Ingredients:
16.5 oz package yellow cake mix
6-oz fat-free Greek yogurt
1 cup water
2 large egg whites
1 1/2 tsp ground nutmeg, plus more for garnish
baking spray
For the Rum Topping:
10 oz Truwhip or reduced fat whipped topping
1 tbsp rum (or a few drops rum extract)
Directions:
Preheat oven to 350°. Lightly spray a 9 x 13 inch baking pan with baking spray.
Combine all the cake ingredients in a large mixing bowl and beat until combined. Pour into
prepared baking pan and bake about 28-30 minutes, or until a toothpick inserted comes out clean.
Allow to cool before frosting.
For frosting, in a small bowl, whisk whipped topping with rum or rum extract. Spread over cake and
dust with more nutmeg. Keep refrigerated if making this ahead OR keep whipped topping in the
refrigerator and serve on the si
Need an easy dessert to bring to a Holiday party?
This cake is easy and delicious. Simply combine a yellow box cake mix with nutmeg, Chobani, water
and egg whites and you'll have a deliciously light cake ready in no time. Top the cake with some
whipped topping spiked with rum or rum extract and dessert is ready!
I used Truwhip as a healthier alternative to Cool Whip, which contains no HFCS, hydrogenated oils,
transfats or GMOs. I heard Trader Joe's also carries a similar whipped topping if you are lucky
enough to have one near you. Happy Holidays!!
Skinny Eggnog Cake
Skinnytaste.com
Servings: 15 • Size: 1 slice cake w topping • Old Pts: 4 pts • WW Points+: 5 pts
Calories: 188 • Fat: 5 g • Carb: 32 g • Fiber: <1 g • Protein: 2.5 g • Sugar: 4.3 g
Sodium: 204 mg
Ingredients:
16.5 oz package yellow cake mix
6-oz fat-free Greek yogurt
1 cup water
2 large egg whites
1 1/2 tsp ground nutmeg, plus more for garnish
baking spray
For the Rum Topping:
10 oz Truwhip or reduced fat whipped topping
1 tbsp rum (or a few drops rum extract)
Directions:
Preheat oven to 350°. Lightly spray a 9 x 13 inch baking pan with baking spray.
Combine all the cake ingredients in a large mixing bowl and beat until combined. Pour into
prepared baking pan and bake about 28-30 minutes, or until a toothpick inserted comes out clean.
Allow to cool before frosting.
For frosting, in a small bowl, whisk whipped topping with rum or rum extract. Spread over cake and
dust with more nutmeg. Keep refrigerated if making this ahead OR keep whipped topping in the
refrigerator and serve on the si
Friday, December 21, 2012
Thursday, December 20, 2012
Wednesday, December 19, 2012
Ginger Snap People
Weight Watchers Recipe
Ratings (52)
2PointsPlus Value
Prep time: 20 min
Cook time: 10 min
Other time: 0 min
Serves: 60
These crisp cookies are great with coffee, tea or ice-cold skim milk. Wrap some in colorful plastic wrap for a tasty holiday gift.
Ingredients
2 cup(s) all-purpose flour
1 cup(s) whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 Tbsp ground ginger, or less to taste
1 1/2 tsp ground cinnamon
1/4 tsp table salt
1/4 tsp ground allspice
1/4 pound(s) regular butter, softened (1 stick)
1 cup(s) packed brown sugar, dark-variety
1 large egg(s), beaten
1/2 cup(s) Blackstrap molasses
1 tsp vanilla extract
4 spray(s) cooking spray
1 Tbsp all-purpose flour, for rolling out dough
1 1/2 cup(s) powdered sugar
2 Tbsp fresh lemon juice, or less to taste
2 tsp lemon zest
Instructions
In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, ginger, cinnamon, salt and allspice; mix well and set aside.
Using an electric mixer on high speed, in a large bowl, cream butter and brown sugar until light and fluffy. Add egg, molasses and vanilla; beat until thoroughly combined.
With mixer on low speed, add flour mixture to egg mixture, a little at a time, beating after each addition (dough will be stiff).
Divide dough into 2 equal-size balls and shape each into a rectangle; wrap each with plastic wrap and refrigerate for 1 to 2 hours.
Preheat oven to 375˚F. Coat 2 nonstick cookie sheets with cooking spray.
Unwrap dough and place on a lightly floured surface; let stand for about 15 to 20 minutes. Roll dough out to 1/4-inch thickness; cut cookies using a 3-inch gingerbread man cookie cutter.
Place cookies on prepared cookie sheets and bake until crisp, about 7 to 10 minutes. Remove from oven to wire rack and let cool.
Meanwhile, in a small bowl, to make icing, combine powdered sugar with lemon juice and zest; decorate cookies as desired. Yields 1 cookie per serving.
Weight Watchers Recipe
Ratings (52)
2PointsPlus Value
Prep time: 20 min
Cook time: 10 min
Other time: 0 min
Serves: 60
These crisp cookies are great with coffee, tea or ice-cold skim milk. Wrap some in colorful plastic wrap for a tasty holiday gift.
Ingredients
2 cup(s) all-purpose flour
1 cup(s) whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 Tbsp ground ginger, or less to taste
1 1/2 tsp ground cinnamon
1/4 tsp table salt
1/4 tsp ground allspice
1/4 pound(s) regular butter, softened (1 stick)
1 cup(s) packed brown sugar, dark-variety
1 large egg(s), beaten
1/2 cup(s) Blackstrap molasses
1 tsp vanilla extract
4 spray(s) cooking spray
1 Tbsp all-purpose flour, for rolling out dough
1 1/2 cup(s) powdered sugar
2 Tbsp fresh lemon juice, or less to taste
2 tsp lemon zest
Instructions
In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, ginger, cinnamon, salt and allspice; mix well and set aside.
Using an electric mixer on high speed, in a large bowl, cream butter and brown sugar until light and fluffy. Add egg, molasses and vanilla; beat until thoroughly combined.
With mixer on low speed, add flour mixture to egg mixture, a little at a time, beating after each addition (dough will be stiff).
Divide dough into 2 equal-size balls and shape each into a rectangle; wrap each with plastic wrap and refrigerate for 1 to 2 hours.
Preheat oven to 375˚F. Coat 2 nonstick cookie sheets with cooking spray.
Unwrap dough and place on a lightly floured surface; let stand for about 15 to 20 minutes. Roll dough out to 1/4-inch thickness; cut cookies using a 3-inch gingerbread man cookie cutter.
Place cookies on prepared cookie sheets and bake until crisp, about 7 to 10 minutes. Remove from oven to wire rack and let cool.
Meanwhile, in a small bowl, to make icing, combine powdered sugar with lemon juice and zest; decorate cookies as desired. Yields 1 cookie per serving.
Tuesday, December 18, 2012
Subscribe to:
Posts (Atom)