#CHEATCLEAN HANGOVER MEALS
Everyone at 1R knows that I'm a bit of a health freak, I hit up about 4 sessions a week and eat a very clean diet. However the last few weeks I've been having a much needed blow-out, consuming lots of alcohol and suffering from a few too many hangovers. We can all relate to those post night out cravings of greasy, carb-heavy foods to soak up all those toxins. However I’ve quickly come to realise that the best way to cure my hangover is not a Domino’s stuffed crust, but instead lots of greens and protein to get my energy levels back up.
Trying to force feed yourself vegetables on a hangover is never fun, so I decided to experiment and make my own #CleanCheat meals. Here are my top 5 + dessert, guaranteed to taste JUST as good as the dirty alternative and 10 times better for you and your hangover.
Thank me later.
Spag Bol --> Courgetti Bolognese
300g Muscle Food lean mince
2 tbsp coconut oil
1 stick celery
2 cloves garlic
400ml tomato passata
1 gluten free vegetable stock cube, dissolved in 150ml hot water
1 tbsp tomato puree
1 tsp oregano
Corgetti: 4 medium courgettes cut into thin ribbons
Heat the coconut oil in a large frying pan, add the onion, carrot and celery. Cook whilst stirring frequently for about 5 minutes. Add the garlic and mushrooms and stir fry for another 2-3 minutes.
Add the passata, vegetable stock, tomato puree and oregano. Cook for 8-10 minutes until the vegetables are cooked
Stir in the Mince and continue to cook over low heat.
For the courgette, preheat the oil in a large pan. Add the courgette and fry for 2-3 minutes. Add the meat/ sauce to the corgette.
DOMINOS PIZZA --> CAULIFLOWER CRUST PIZZA
100g ground almonds
1 tbsp dried oregano
Can of chopped tomatoes
1 tbsp tomato purée
1 garlic clove
½ large aubergine
1 small red onion
125g ball mozzarella
Blitz the cauliflower in a food processor. Tip all the cauliflower in a bowl, cover with cling film and microwave on High for 5-6 mins until softened. Once cool, scrunch up the tea towel and squeeze as much liquid as you can out of the cauliflower, then transfer to a clean bowl. Stir in the ground almonds, egg, oregano. Line a baking tray with baking sheet and grease. Mound the cauliflower mix into the centre of the tray, and make into into a circle crust. Bake for 15-18 mins until a little crispy.
Cook aubergine for 5-6 mins and fry the onions. Pizza sauce: whizz the canned tomatoes, tomato purée, garlic. Cook gently in a saucepan for 8-10 mins until thick.
Once the cauliflower base is cooked, set aside to cool a little. Spread the tomato sauce over the base, add the aubergines, red onion and mozzarella on top.
BEEF BURGER --> SWEET POTATO SLIDERS
Turkey breast or lean ground beef
2 large sweet potatos
Mix the turkey or beef with seasoning and shape into 8-10 mini patties (the size of your patties depends on the size of sweet potato slices).
Slice sweet potatoes into 1/4-1/2 inch thick slices. Season with salt and pepper, add coconut oil and roast in oven 20-30 minutes (flipping half-way through).
Grill the burgers.
Assemble the burgers, placing the mini turkey/ beef burger between two roasted sweet potato slices. Garnish burgers with halloumi, lettuce, and a side salad.
MEXICAN FAJITAS --> CHICKEN LETTUCE WRAP TACOS
2 chicken breasts
4 large lettuce leaves
Sour cream or Salsa
Season chicken with 1 teaspoon Mediterranean spice
Grill the chicken until browned. Add peppers and onions
Arrange lettuce leaves, chicken and peppers, and avocado with the sour cream on the side for dipping.
STEAK & CHIPS --> STEAK & SWEET POTATO WEDGES w/ PEPPERCORN SAUCE
1 sweet potato, cut into chips
1 organic fillet steak
1 tbsp red wine vinegar
125 ml beef stock
2 tbsp 0% fat Greek yoghurt
Roast the sweet potatoes for 30/40 mins.
Season your steak, and fry with coconut oil for 2-3min on each side.
Sauce: Tip any excess oil from the pan and combine with the vinegar and stock. Leave to bubble until there's about half left, then add yoghurt and pepper.
BEN & JERRY'S COOKIE DOUGH -->
PROTEIN COOKIE DOUGH ICE CREAM
1 Cookies & Cream Quest Bar
1 frozen banana
1 Scoop vanilla Protein
1-2 tbsp Almond Milk
Cut the frozen banana in half and peel off the skin. Chuck the frozen banana, protein and almond milk into a food processor and blend until smooth.
Chop the Quest bar into small 1cm chunks. Roll these chunks into little cookie-dough balls using your fingers. Add these chunks into the ice cream and mix well with a spoon. Place the bowl in the freezer and consume within 1 week.