“Did you lose weight?”

That question caught me off guard recently — and honestly, it made me stop and think.

Because for a long stretch, being stressed and scattered was written all over me. I wasn’t paying attention to what I ate. I was just grabbing whatever was nearby to keep going — feeding animals, running deliveries, chasing kids — and eating became an afterthought.

And truthfully, I’m sure my customers noticed too.

But here’s the honest part: I’ve lost over 25 pounds since the new year.

Not from dieting or counting calories — but by slowing down and getting back to real food. The kind we raise right here on our farm.

When I started using more of our own beef and eggs and stopped piling on the extras, everything changed. My energy came back, my clothes fit better, and I felt more grounded — physically and emotionally.

As I told a subscriber I delivered to recently, “It’s amazing what happens when you just stick with simple, good food.”

And with Thanksgiving right around the corner, I’ve been leaning into meals that are hearty but lighter — the kind that comfort without leaving you feeling stuffed.

This one’s been a favorite in our kitchen lately:
a Cheesy Ground Beef & Cauliflower Rice Casserole (keto-friendly) that’s creamy, satisfying, and full of flavor — all without the heaviness.

🥘 Cheesy Ground Beef & Cauliflower Rice Casserole

Serves: 4–6
Prep time: 15 minutes
Cook time: 25 minutes

Ingredients

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 1 pound lean ground beef

• 1 teaspoon Italian seasoning

• ½ teaspoon sweet paprika

• Salt and freshly ground black pepper, to taste

• 6 ounces fresh baby spinach

• 10 ounces frozen cauliflower rice, cooked according to the directions on the bag

• 1 cup sour cream (or plain yogurt)

• 1 tablespoon butter, room temperature

• ½ teaspoon dried basil

• 2 to 3 tablespoons milk, if needed

• 8 ounces shredded Italian blend cheese (or any cheese you love)

Instructions

1. Preheat the oven to 375°F.

2. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 2 minutes. Stir in the garlic and cook another 20 seconds.

3. Add the ground beef and season with Italian seasoning, paprika, salt, and pepper. Cook until the beef is browned, breaking it apart as it cooks.

4. Stir in the spinach (in batches if needed) and cook just until wilted.

5. Remove from heat and drain any extra liquid.

6. In a 9×13-inch baking dish, mix together the cooked cauliflower rice, sour cream, butter, and dried basil until creamy. If the mixture feels too thick, add a little milk.

7. Combine the beef mixture with the cauliflower rice mixture, stirring until everything is evenly incorporated.

8. Top with shredded cheese and bake for 22–25 minutes, until bubbly and golden.

9. Let rest 7–10 minutes before serving.

It’s the perfect weeknight dinner — cozy and filling, but still light enough that you don’t end up regretting that second helping.

Serve it with a simple salad or roasted vegetables for a complete meal.

And just a quick farm note before you go —
our ¼ and ½ beef shares for early winter 2026 will be opening soon!

If you’ve been thinking about filling your freezer with local, pasture-raised beef, make sure you’re on our email list — spots always go fast once they open.

Here’s to real food, small changes, and a little calm before the holiday rush.

💛
Tessa