guest blog post by Brooke Young, Iowa Beef Industry Council

The weather is warming up, and Americans are firing up their grills. There is no better time to celebrate all the great benefits of beef than during May Beef Month!

As a young female who has recently found a hobby in running and fitness, I’ve realized first-hand all of the benefits of lean beef. Beef is one powerful protein. In fact, one serving of lean beef (3 ounces) contains 25 grams of protein with only 154 calories!

Research has shown there are health and wellness benefits to consuming protein in balanced amounts at each meal. Protein is beneficial for anyone looking to maintain/build muscle, looking for weight or appetite control, or simply striving for better overall nutrition.

With this information, the beef checkoff in April launched a 30 Day Protein Challenge. This is a fun, step-by-step program to incorporate more protein into the everyday diet. Join the conversation using #ProteinChallenge on Twitter and Facebook.

I compare the 30 Day Protein Challenge to training for a 5k or marathon. You’re not going to get up off the couch one day and run a marathon. You’re going to follow a step-by-step training guide to build strength and endurance. The same is true for the 30 Day Protein Challenge. In fact, the first 5 days are spent journaling and reviewing, then slowly building the “endurance” to consume 25-30 grams of protein three times a day. The best part? Trying new recipes and incorporating beef into breakfast, lunch and dinner!

Throughout the challenge, it was obvious to me that I was not consuming enough protein for breakfast, the most important meal of the day. I would often times grab a granola bar on my way out for work, but then I’d find myself reaching for snacks mid-morning. By incorporating a protein-packed breakfast into my day, I was able to take control of my appetite and stop the urge for mid-morning snacking.

Below is a quick, easy recipe to put your protein into your morning. For more cooking tip, recipes, or to find out more about the Iowa Beef Industry Council, visit www.iabeef.org

Latham brand soybeans were top performers year after year for Albertsen Farms. When their local retail supplier went out of business in the 1990s, however, they switched to another brand. Then last winter Mike was researching LibertyLink® soybeans and came across Latham Hi‑Tech Seeds.

Selling seed is a good complement to farming, says Mike. It allows him to earn additional income to complete projects like adding on to the shop or buying more cattle.

The Albertsens raise registered Hereford and Black Angus, which they also cross to produce black and white commercial club calves. They have 60 cow-calf pairs but would like to double that because both of their girls are interested in 4-H Beef Projects. Mike and his wife, Krystal, are the proud parents of two daughters. Gracye is 14 and Sienna is 10.

“Our girls have learned so much about feeding the calves, and they both enjoy showing cattle at the fair” says Krystal. “Sienna got to show one of our calves that lost its mother as a bottle bucket calf (shown in picture) last year at the fair. This year she will get to show it as a Market Steer. It’s been a neat learning experience for her to be involved with the whole process of seeing this calf born, raising it on a bottle and now feeding it out.”

In addition to 4-H, the girls are extremely active. Gracye is involved in volleyball, basketball, track, softball, golf, band and church youth group. Sienna is involved with softball, basketball and church kids’ choir.

During the spring planting season and softball season, the Albertsens don’t have much time to spend cooking. That’s why Krystal appreciates quick and easy recipes that taste good, too. She says one of family’s favorites is the homemade Pizza Ring, which Krystal adapted from the blog Kiss My Apron.

Eggs aren’t just for breakfast any more. They’re appearing in unexpected places as restaurants nationwide are incorporating eggs into their lunch and dinner menus. Look for eggs on top of burgers, pulled pork sandwiches, pasta and pizza.

“We’ve been seeing consumers’ interest in eggs grow over the past two years. Recent studies confirm that eggs are a healthy source of lean protein and concerns have eased about cholesterol,” says Katie Coyle, Director of Consumer Affairs for the Iowa Egg Council.

From a consumer’s point of view, eggs are a natural choice for nutrients and vitamins. Eggs are one of the few foods that naturally contain Vitamin D plus all of the essential amino acids.

In addition, the American Heart Association (AHA) no longer limits the number of egg yolks a person can eat. The AHA instead recommends a person limits his or her cholesterol intake to 300mg daily, regardless of where the cholesterol comes from.

“Not only are eggs good for you, but they make you feel good. Eggs are a real comfort food, making ‘Breakfast for dinner’ an ongoing food trend,” says Coyle. “We’re also seeing recipe makeovers for foods like Buffalo Deviled Eggs or Breakfast Deviled Eggs and Breakfast Skillet.  Poached eggs, not just hard boiled eggs, are now being used as salad toppings.”

Affordability and versatility are two more reasons eggs are the #1 U.S. food trend. Thousands of menus from more than 15,000 eateries were surveyed by Restaurant.com to establish food trends in 2014. Another reason eggs are trending is because farm-fresh eggs also can be locally sourced, and farm-to-fork dining is Restaurant.com’s No. 2 trend this year. In its survey of member restaurants, 62% reported that they featured locally sourced produce in 2013.

Even small town Iowa restaurants, like The Bistro on Broad in Story City, are sourcing food locally. “A Trio of Deviled Eggs,” offered as part of the eatery’s Valentine’s Day menu, were sourced from Red Granite Farm.

“Red Granite Farms has been growing fresh produce and eggs for seven years and selling direct to consumers through the local farmers market,” says Nicole Jonas, who manages day-to-day operations of her family’s perennial and vegetable farm. “Getting our eggs and produce into local stores and restaurants is a way we hope even more people can enjoy the food that is grown ‘right in their own backyard’ so to speak.”

Whether you choose to buy Farm Fresh Eggs or pick up a dozen from your local grocery store, the Iowa Egg Council encourages you to surprise your family by putting a few eggs in unexpected places. Today we’re sharing a recipe from the council’s site for Egg Lasagna. Also be sure to “feed your curiosity” and check out these egg recipes shared by the Iowa Food and Family Project.

“The power of love is a curious thing,” croons musician Huey Lewis.  “It makes one man weep, another man sing.”  And in Iowa, love helps build Ronald McDonald Houses.

Welcome to the House that Love Built.  The Ronald McDonald House is a warm, safe and comfortable place where family members of seriously ill children can stay while their children are being treated at area hospitals in Des Moines, Iowa City or Sioux City.

Ronald McDonald Houses rely on the love, sharing and caring of generous donors to accomplish its mission.  Last Saturday, during the 2013 Iowa State Fair, a record-setting $183,000 was raised from livestock sales held after the 31^st Annual Governor’s Charity Steer Show.  More than $2 million has been raised for Ronald McDonald Houses of Iowa since 1983 when Gov. Terry E. Branstad first joined forces with the Iowa Beef Industry Council to sponsor the Governor’s Charity Steer Show.

It’s an honor to be asked to participate in the Charity Steer Show, whether you’re a 4-H or FFA member whose animal gets selected or whether you’re the celebrity who’s been invited to lead one of the 1,000+ pound-animals around the ring.  It’s an opportunity for Iowans of all backgrounds to come together to support a worthy cause.

“It was certainly an honor to be asked.  My family has used the Ronald McDonald House in the past, so it was a great chance to give back.  But I have to admit, I was a little nervous,” said 1040 WHO Radio farm broadcaster Mark Dorenkamp.  “The pavilion was packed full of people, and I’d never shown a steer before.  There were a few moments when I didn’t know if I’d be able to keep Beef Wellington from taking off, but I had a great young man from Madison County helping me.  Brock Johnson was with me every step of the way, and getting to know the Johnson family was a real highlight for me.”

“What a fun event!” said Story County 4-H and FFA member Cory Sampson of Nevada, who also participated in the charity show for the first time this year.  “We helped raise money for an awesome cause.”

Cory teamed up last Saturday with Coach Cecil Rhoads in memory of Brayton Shill, who would’ve turned 8 on July 29.  Brayton lost his battle with cancer last November, and his family stayed in a Ronald McDonald house while he underwent treatment.  The team spirit exhibited by Cyclone the steer, Coach Rhoads and Cory made them the People’s Choice Award Winner.

Teamwork is second nature to Cory, 19, who was raised on a family farm near Nevada.  He’s the youngest son of Doug and Diana Sampson, who are also the proud parents of 25-year-old Todd and 22-year-old Amy.  All three of the Sampson’s children have been active in 4-H and FFA.  Doug and Diana were both 9-year 4-H members.

“There isn’t a better way to learn life skills or make new friends than through 4-H and the FFA,” says Diana.  “Our kids have developed leadership and communication skills.  They held multiple offices within their local 4-H Club and the Iowa Junior Maine-Anjou Association.  Each of our kids took part in the annual FFA contests.  Plus, they’ve exhibited livestock through both 4-H and FFA.”

“Our kids have enjoyed success in the show ring, but the neatest thing to see is the endless friendships they have made and will have for years to come,” says Doug, who began farming full time in 1977 with his father, Glen.

Now that Glen is retired, Doug, Diana and their kids raise corn and soybeans.  They have a 25-head cow/calf herd of Maine-Anjou cattle.  They also partner with Diana’s cousin to farrow 60 head of sows mainly to be sold as show pigs.

To promote the quality meat products they help produce, today the Sampsons are sharing a family-favorite recipe for meatballs.  Form small meatballs and serve them on a stick if you want to enjoy them “state fair style.”  Otherwise, follow the recipe below to make 15 large meatballs.