This article is presented in partnership with the Missouri Beef Council

Alicia and Brandon Adamson are an active couple on the move. Whether it’s running a simple 5k or a more enthusiastic 50k, the Rogersville duo admits that beef is an important part of their pre-and post-run fitness strategy.

“We always preload with beef,” Alicia says.

“We are firm believers in variety,” Brandon says. “We try to have a balanced approach to everything. Because we are athletes and long-distance runners, we actually like the little bit more fat content in beef. I may burn four to six thousand calories, depending on how long the run is. I have to fuel my body to keep going.”

Alicia and Brandon Adamson

Beef’s nutritional value to the body goes beyond basic fuel. A three-ounce serving of beef also provides protein, vitamins B6 and B12, selenium, zinc, niacin and iron, among other benefits.

And after the workout, Brandon says, beef helps feed hungry muscles. “One reason I like to work out is that afterward, I feel like I can pig out and be free,” he says.

Brandon, a Montana native, met Alicia, who is from Iowa, when the two lived in Florida. They married and, nine years ago, moved the family to Missouri where Brandon says his family is plentiful. “You can’t throw a dead cat around here without hitting an Adamson,” he says. Brandon operates a shop in Mansfield where he manufactures chemicals for decorative concrete. Alicia homeschools the couple’s two children, Devin, 16, and Jillian, 12.

The family’s go-to meat of choice is ground beef because of its versatility and flexibility when it comes to menu preparation. “Other than that, it’s steaks and roast,” Brandon says. “You name it, we’ll eat it.”

Recipe: Rock and Roll Beef Wraps

Courtesy of the Beef Checkoff

Ingredients >

  • 1 pound ground beef (93% lean or leaner)
  • 1 cup water
  • 1/3 cup uncooked quinoa
  • 2 tablespoons dry ranch dressing mix
  • 1/4 teaspoon black pepper
  • 2 cups packaged broccoli or coleslaw mix
  • 4 medium wholegrain or spinach tortillas (7- to 8-inch diameter)

Toppings (optional):

apple slices, red bell pepper strips, cucumber slices, carrot slices, sliced almonds, or chow mein noodles

Directions >

1. Heat large nonstick skillet over medium heat until hot.

2. Add ground beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove drippings.

Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

3. Stir in water, quinoa, ranch dressing mix, and pepper; bring to a boil.

4. Reduce heat; cover and simmer 10 to 15 minutes or until quinoa is tender.

5. Stir in slaw; cook, uncovered, 3 to 5 minutes or until slaw is crisp-tender, stirring occasionally.

6. Divide beef mixture evenly among tortillas; garnish with toppings, as desired. Fold over sides of tortillas and roll up to enclose filling.

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