When all you want is BED and BREAKFAST

So you had a crazy night last night and woke up with the worst hangover. Ap
art from that nauseous feeling that runs throughout your body as soon as you wake up till later on during the day (some people longer than others), your body is starving for anything that will make it feel better. Guess what. Heavy, greasy breakfasts
do the trick! A perfect 'morning after' meal will be your ticket out of remorse for whatever happened the night before, and will get that C.O.D. gun-shooting effect out of your head.

1. As soon as you wake up, and stumble out of bed, go get a glass of cold water. BUT MAKE SURE you sip it slowly. While you're asleep, your body's dehydration sneaks its way in and the first thing you'll want to do is down an entire bottle as soon as you open your eyes. But try to sip slowly because if you drink it all too fast, that feeling of sudden hydration will make you feel nauseous and unbalanced.

2. When you wake up hungover, head pounding and room spinning, you're first instinct probably won't be to head to the kitchen but to the washroom to finish up some business. My advice to you: TAKE YOUR TIME. Then take a shower afterwards.

3. After your shower, put on some moisturizing body lotion all over, that dryness is due to the dehydration from the alcohol. Plus, it feels so good when you finally hydrate your body inside and out.

Now for the breakfast part:

Here are some quick, easy dishes that make you feel so much better. Remember to drink water before you drink anything else. Also, a nice cup of coffee later on in the day feels great, but get your body hydrated first!

Here's a good list of breakfast wonders. You'll thank me.

1. Potato-Tomato pancakes with Sunny Side-Ups and Grilled Tomato slices.
Serves 3
Ingredients: Pancakes: 3 small-medium potatoes, 1 onion, 1 tomato, olive oil, salt, pepper, cumin, nutmeg, 1 cup flour, 1/4 cup milk, 2 eggs, breadcrumbs.


First, grate (peeled/unpeeled: it's up to you!) potatoes and peeled onion into a big bowl. Chop tomato into small cubes. After 5 minutes of grating, you'll notice the puddle of potato/onion/tomato juice at the bottom of the bowl. It is important to drain the mixture. Then, crack in the eggs and make sure all is blended togethe
r and that the eggs are coating the potatoes/onion mixture. After that, add in about 2 tbsp olive oil and mix quickly. In another bowl, mix together the flour, milk and the spices (about 1 tsp. of cumin and nutmeg, and salt and pepper according to taste). Pour flour/milk/spices into potato/onion/tomato mixture and stir.

SPICE ADVICE! Do not add spices including salt and pepper until the end, as these will damage the eggs.

COOKING: Heat a large skillet on med-high heat. It is imp
ortant to let the pan heat first, and then add a little bit of cooking oil. (Olive oil works but make sure you don't cook the pancakes on high as olive oil has a low smoke-point). Take a spoonful of the pancake mixture, and place on skillet; pat down gently with back of spoon. Do not flatten entirely, as it will happen throughout the cooking/flipping process. The skillet should fit 3-4 pancakes. Cook each side of the pancakes for about 3-5 minutes each.

OPTION: Sprinkle one side of the pancake with breadcrumbs before you flip it to have a crusty, crumby crunch!

You'll need 1 tomato, cut into thick slices
Heat 1 tbsp olive oil on pan at med-high heat (around 7 or 8). When the olive oil begins to smoke just a little bit (wait 2 minutes max!) turn down the heat to around 6, and place each tomato slice on the pan, allow to cook for 3 minutes and then turn over for 30 seconds. Place nicely on your beautiful plate.
You'll need 2 eggs.
Heat the skillet to medium-high. Coat the pan with about a tablespoon of olive oil, and when the pan is hot, add a tbsp of butter and let it sizzle for a sec.

HERE'S A TIP! Splash some water on the pan with your fingers, and if it sizzles and evaporates, then the pan is ready!

As soon as the sizzling starts, it's time to crack in 2 eggs. You can do them side by side, or individually, depending on the size of the pan (smaller pan=side by side). Turn down the heat to medium, and let the eggs cook until the white around the yolk has set and doesn't jiggle when you jiggle the pan. Depending on how you like your eggs, runny or not, you can adjust how long the eggs should cook; however I believe the right timing is around 4-5 minutes. For easy 'lifting', use a silicon spatula to slide between the egg and the pan lifting it off the surface, use the silicon spatula as a lever if you need it, and use an ordinary spatula to take the eggs out and serve on a plate.

Stay tuned for the following recipes to cure your morning-(after)-madness!!

2. Hash-browns, sunny side ups on buttered toast.
3. Granola Parfait with Berries.
4. Classic 2-minute Pancakes.
5. Rabbit in the Hole.
6. Healthy Wholesome Morning muffins-great with a cup of coffee!
7. Easy-Cheesy Omelette w/ Veggies
8. French Toast with eggs on the side

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