I’ve been coaching for over seven years and what a journey it’s been! Through the years, I’ve come to realize each person is unique when it comes to training goals and nutrition. What works for one person doesn’t necessarily work for another. There are many ways we can reach our goals: some healthy and others not so much. Despite these differences, two underlying factors remain constant for most people: stress and the challenges of time management.

Plain and simple, we have a lot on our plates. We live in a fast-paced environment, and it can often feel like sink or swim, so we swim...and we swim hard. It takes a toll. Often, we don’t have time to stop and think about what’s on our plate -- not the metaphorical plate, the one with food on it. Food that’s about to go into our bodies to be digested and give us the fuel we need to get through our lives. I wish more people would take the time to think about food and create habits to help themselves continue to thrive. We have to eat, so why not make good eating choices? It’s not as hard as people think; it’s just new, and like all new things, it’s tough to start but gets easier with consistency.

When it comes to meat, there are two major reasons I choose grass-fed and pastured products like the ones offered at Belcampo Meat Co. First, compared to traditional factory meat, grass-fed and pastured meat has more Omega-3s and is richer in linoleic acids -- these all help reduce inflammation. Think about when you have an injury and it swells. It’s painful and you want it to go away. There’s also systemic inflammation we can’t see outwardly, such as the inflammation around our most important organs, the heart and the liver. Overexposure to hormones and chemicals in our food is wreaking havoc on our bodies and causing inflammation. Conventionally raised feedlot meat is a major contributor to systemic inflammation and other health-related issues, so when possible, I eat grass-fed pastured meat.

Second, I choose grass-fed and pastured products because they’re better for the environment and the animals. Belcampo’s farm uses all of its resources in an effort to sustain the land and the ecosystem; animals fertilize the grass, the grass sustains the animals, and the biodynamic cycle continues. As an animal lover, it’s also important to me that the animals have a good life and they are treated with care. At Belcampo’s Animal Welfare Approved farm, the cows roam free for their entire lives and they are treated with respect throughout the entire process from pasture to your kitchen.

Belcampo is offering Depot members an amazing opportunity to try their grass-fed and pastured products. After you’ve had a chance to check out their burger in their restaurant, here’s one of my favorite recipes from Mark’s Daily Apple to make good use of Belcampo’s ground beef. Cuban Picadillo is easy to make and full of flavor! Just because your food is healthy does not mean it needs to be boring or tasteless! Serve with cauliflower rice or veggie of your choice! Enjoy :)


Cuban Picadillo
Servings: 4
Time in the Kitchen: 1 hour

·       1 1/2 pounds ground beef (680 g)
·       2 tablespoons olive oil (30 ml)
·       1 onion, finely chopped
·       1 green bell pepper, finely chopped
·       2 garlic cloves, finely chopped
·       1 teaspoon dried oregano (5 ml)
·       1 teaspoon ground cumin (5 ml)
·       8 ounces tomato sauce (240 ml)
·       1/2 cup pitted green olives (75 g) - optional
·       2 tablespoons raisins (30 ml)

●    Over medium-high heat sauté the onion and green pepper in olive oil until soft, about 8 minutes.
●    Add the garlic and the ground beef. Season the beef with salt and pepper, oregano and cumin.
●    When the meat is browned but still a bit pink in the middle, add tomato sauce. Simmer 20 minutes over medium heat, stirring occasionally.
●    Add the olives and raisins and simmer 10 minutes more. Serve.

Depot members, check out our August newsletter for an exclusive sign-up link to join Belcampo Barbell Club and more details on how to get a free burger and 2-lbs of grass-fed ground beef from Belcampo this month. If you didn't receive the newsletter, email ted@depotcrossfit.com or liz@depotcrossfit.com and we’ll get it out to you!
P.S. Don’t forget to tag @belcampomeatco and @depotunited in your instagram posts with #belcampobarbellclub