As a local torchbearer for the 2002 Salt Lake City Winter Olympics and former competitive swimmer, this writer is always interested in watching the Olympics and wondering what the athletes are eating to fuel their bodies, build their appropriate muscles, and stay trim and fit.

One thing is certain, they don’t have to cook.

Head U.S. Winter Olympics team chef Megan Chacosky is cooking for them in Pyeongchang, South Korea. The athletes consume between 3,000 and 4,000 calories a day, often citing eggs, chicken, vegetables and carbs as part of their diets, according to ABC News. Chacosky, a former lacrosse player and coach, tried to introduce them to Korean flavors during their summer practices.

Chacosky says the athletes favor burrito bowls, meatball subs, miso-ginger salmon, teriyaki stir-fry and roasted chicken. She says taco days are the most popular with the athletes which she makes with tilapia, corn tortillas, rice, feta cheese, guacamole and her own corn and black bean salsa.

Chacosky says Alpine skiers get more protein, while cross-country skiers get more carbs for endurance.

Megan Chacosky’s recipe for no-bake travel bites

Combine:

1 cup oats

2/3 cup coconut

1/2 cup almond butter

1/4 cup honey or agave

1/4 scoop vanilla protein

Handful pecans and chocolate chips

Pinch of salt

Pinch of cinnamon or nutmeg