Ana Peleteiro’s recipes for the Paris 2024 Olympics

Recipe of Peletortitas

INGREDIENTS:
– 2 eggs
– 1 pitted date
– 1 ripe banana
– Oatmeal
– Yeast
– A little bit of salt
– A splash of milk or vegetable drink

1 In the blender glass, Put all the ingredients together and beat until there is a uniform texture.

2 Put a frying pan on the fire and, when the base is hot, add a knob of butter so that the pancakes do not stick to the surface.

3 Using a saucepan, pour the batter into the pan. Do not cook more than two pancakes at a time so they do not stick, or one if you use a small pot. Toast on both sides and serve with fruit or toppings.

Deep frying pans:

La Ideal Enameled frying pan with basket

RIOVARM Frying pan with lid for induction

Orbegozo Aluminum non-stick frying pan

Recipe for energy bars with a blender

INGREDIENTS:
– 200 g oat flakes
– 60 g chocolate protein powder
– 100 g peanut or hazelnut butter
– 40 g agave syrup
– 200 ml vegetable drink
To decorate:
– Melted chocolate
– Pieces of nuts

1 Put all the ingredients in the blender and blend them, but remember that the liquid is the last last ingredient in the glass. Pour the dough into a silicone or metal mold, as long as it is lined with greaseproof paper.

2 Let it rest in the freezer for 4 hours and cut into bars. Place them on a rack and line the bottom tray with baking paper or aluminum. Coat the energy bars with the melted chocolate.

3 Decorate the bars with seeds, seeds, fruits or nuts to taste before the chocolate cools and solidifies. Consume them cold.

Silicone molds to make energy bars

Runeay 4 Pieces Lego Silicone Molds

Tescoma 3 moldings for bars

Now 15% discount

Jinsion Molds to make 20 rectangular bars

Beet hummus recipe

INGREDIENTS:
– 500 g of grated pickled beet
– 200 g of cooked chickpeas
– 80 g virgin olive oil
– Salt and ground pepper
– Spices: turmeric, ground garlic, ground ginger, curry, coriander, sweet paprika, chopped cayenne, dehydrated onion.

1 Beat the beet with the chickpeas, both without liquid, and the oil, season with salt and pepper and add a pinch of each spice. Beat again to mix all the ingredients until you obtain a smooth and homogeneous texture.

2 Put the beet hummus in a bowl, Cover with film and let it cool so that it is cooler when consumed. In parallel, prepare the vegetables for dipping, wash them, peel them and cut the carrots, zucchini, red onions, wild asparagus and green, red and yellow peppers into sticks.

3 Serve the vegetables in different bowls and the hummus. You can add other homemade sauces such as tartar or use one of the guacamole recipes from the celebrities.

The best plates, bowls and trays for dipping hummus or guacamole

Nerthus Porcelain snack plate

Patelai 12 leaf-shaped trays

Elyese 6 Dipping Bowls

Exin Dechen 12 bowls for sauces or appetizers

Vegena 7 Snack Bowls

Now 18% discount

Nerthus Plate for guacamole with snalcks

Protein shake recipe for training

INGREDIENTS:
– 50 g of neutral or vanilla flavor protein powder
– 500 ml of vegetable drink

1 Put a jar in the freezer for a few minutes to drink the cool shake. well until obtaining a homogeneous texture.

2 Choose the vegetable drink whatever you like best: coconut, oats, peas, hazelnuts… Pour into the blender glass with the protein powder.

3 Serve the smoothie in the chilled jug or put it in a thermos or thermal cup to consume it wherever you prefer.

Thermoses and thermal mugs to take on a trip or to work

Stanley thermal bottle

Now 26% discount

Stainless steel thermal tumbler

Emsa Thermos

Now 20% discount

Belinda Guerrero is a digital editor specialized in decoration, architecture and interiors at MicasaRevista, although she also writes content about gardening, well-being or pets. She is interested in the circular economy and ecology, but also in interior design trends and finding tricks to save time or energy and get everyone to live better in a more sustainable environment. On the MiCasa website she also winks at star system when he dives into the houses of the famous Spaniards and the celebrities with more followers on social networks.

Belinda has extensive experience as a journalist and has also been a graphic designer, so she can say that she has worked on almost all fronts of the press, from news agencies to newspapers and magazines, where she has been lucky enough to participate in the launch of great brilliant projects in the most important communication groups in Spain.

She has also worked in fashion productions, event organization and in Hearst’s Creative Boutique department, where products were created. branded content and coordinated teams to design business and loyalty magazines for El Corte Inglés, Repsol or Renfe.

He studied Journalism at the Complutense University of Madrid to dedicate himself to the most beautiful profession in the world and has been lucky enough to continue in this wonderful endeavor capable of satisfying his infinite curiosity about any topic.

He has written articles on decoration, cinema, beauty, motors, consumption, health, economy, culture, fashion, gastronomy or the environment; In fact, about any area, including one of his great passions: travel. As editor of DeViajes magazine, she was lucky enough to travel around the world for a decade and receive the Written Press Award of Tourism of Flanders.