Barbora Průdková, Olympic gold inspiration
Let’s start this series off with a junior Olympic gold medallist, Barbora Průdková. She would be happy to compete in three different Olympic sports if it was possible. As a kid, she started winning competitions as a gymnast, then transitioned to downhill skiing, and in 2012 became the Czech Republic slalom and giant slalom junior champion. After a knee injury the same year, she fell in love with cycling and kept winning. Her first big international success in cycling was first place in the UCI junior series XCO, closely followed by gold and silver medals at the junior Olympic games in Nanjing 2014 in XCE and Cross-country.
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Barbora continues to perform outside of the junior category, as the Czech cross-country champion and with a 5th place at the 2016 World Championships in XCE it’s now clear that despite her versatility when it comes to sports, she has firmly landed in cycling. She shared her favourite dinner recipe with us, let’s check it out.
Recipe: Creamy Vegetable Risotto
This recipe is full of plant protein from tempeh and the popular rice and peas combo. It also offers plenty of complex carbs from rice and healthy fats from almond milk and olive oil. You can be sure to get your fair share of fibre, vitamins, and antioxidants because of all the veggies and spices. This risotto can serve as a good and tasty recovery meal in the evening after a hard day of training. And it’s vegetarian and vegan friendly!
Ingredients
• 70 g rice
• 100 g chopped carrot
• 70 g green peas
• 70 g tempeh
• 50 g chopped zucchini
• ½ onion
• 30 ml almond milk
• 1 tsp olive oil
• 1 tsp curry spice
• 1 tsp ground pepper
• 1 tsp coarse salt
• Celery leaves
Directions
1. Place rice in a saucepan with double the amount of water and a little salt and stir once. Bring to the boil, then turn the heat down and cook for 10-15 mins with a lid over the pan.
2. Lightly brown a diced onion in olive oil in a different pan. Add curry, salt, chopped carrot, and zucchini and stir. Continue stirring for about 5 minutes and gradually add sliced tempeh, green peas, and ground pepper.
3. Add the cooked rice and almond milk to the stir-fried vegetables and stir for a couple more minutes.
4. Serve dressed with celery leaves.
