Summer Olympics: America’s Athletes Are Food Lovers
Shalane Flanagan—Track and Field
Run Fast, Eat Slow is Olympic marathoner Shalane Flanagan's motto. It's also the name of her new cookbook, in which she shares the recipes for her favorite race day oatmeal and the superhero muffins she always packs before traveling.
Allyson Felix—Track and Field
Six-time Olympic track and field medalist Allyson Felix is a baking addict; her specialties include German chocolate cake and cinnamon rolls. She tries out new recipes on her training group, where she’s earned the unofficial title of “team chef.” But she’s also committed to healthy eating, serving on President Obama’s Council for Fitness, Sports & Nutrition.
Breakfast for the iconic swimming star typically includes fried egg and cheese sandwiches and chocolate chip pancakes. He also has a penchant for steak and pizza.
11-time Olympic medalist Ryan Lochte eats six meals and a total of 8,000 calories a day. Among the athletes's guilty pleasures? Every Friday, Lochte indulges is in New York-style pizza and chicken wings.
Headed to her second Olympics, Abby Johnston tries to "eat healthy 80 percent of the time, but allow for cravings," she tells PEOPLE. Johnston never skips breakfast (she's a fan of avocado toast) and tries to have a salad at least once a day. She'll also include a homemade margarita or dessert almost every night so she doesn't feel deprived.
Five-time Olympic medalist, Kim Rhode is headed to her sixth Olympic games this year. At home, she hunts wild game, from small birds to deer, which she serves with her own pickled vegetables and preserved fruits.
Merrill Moses—Water Polo
While competing in Europe, self-proclaimed “meat and fish guy” Merrill Moses tired of dining out for every meal. He learned to cook for himself and his wife and now prepares the majority of their meals. Seared steak and teriyaki salmon are among the silver medalist’s favorites.
Three-time Olympic gold medal basketball player Sue Bird likes to cook when she’s home in Seattle. Her extensive travels inspire her entertaining style, from her hummus obsession and love of lemon juice to dress her salads (after spending much time competing in Israel) to her tendency to serve Spanish-influenced meat and cheese plates for guests.