All Posts By

Samantha Baize Creamer

Baked Sweet Potato Wedges

By | Nashville Food

Baked sweet potato wedges for lunch. I sliced them up and tossed them in avocado oil, garlic powder, paprika, and chili powder. They baked 30 minutes on 425, with one toss halfway through. I sprinkled them with a little smoked sea salt as soon as I took them out of the oven. #sweetpotatofries #homemade #organic #eattherainbow #eatrealfood #feedthemwell

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The Roze Bowl

By | Nashville Food

Today is my nanny’s last day with us (😭😭😭), so I treated myself to two morning workouts and a solo lunch at a new neighborhood cafe. @caferoze is the sweetest little spot, nestled in a tiny space in east Nashville. Lunchtime was bustling with hip Nashvillians and the food and service didn’t disappoint. I had The Roze Bowl, filled with beet tahini, black lentils, red quinoa, roasted zucchini, kale, pickled beets, and I added salmon AND a turmeric egg. I could eat this bowl every day – it was that good. Welcome to the neighborhood, @caferoze! #neighborhoodcafe #inglewood #eastnashville #pescatarian #bowls #homeinmusiccity #eattherainbow #eatwholefood #supportlocalbusiness #supportlocalfarmers

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Grilled Halibut and Greens Spring Rolls

By | Nashville Food

Pizza last night = a day full of greens today. Tonight, I made grilled halibut and greens spring rolls. Besides @virgin_bay_seafood Alaskan halibut, I added kale leaves, cucumber, snap peas, cilantro, and kelp noodles. The sauce is peanut butter, rice vinegar, sesame oil, chili paste, lime juice, Tamari, a splash of water, and a final squeeze of sriracha. It was my first time using kelp noodles and I’ll say they were a bit wet for the brown rice paper, causing it to tear. They were delicious and both kids loved them, but I need to make sure the noodles are very dry next time. #eatyourgreens #homeinmusiccity #simplemeals #eatwholefoods #eatrealfoods #speedymeals #feedthemwell #pescatarian

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Roasted Cauliflower and Broccoli

By | Nashville Food

Sometimes the simplest things are the best things. It’s not always fancy, but I hope it’s always delicious and nourishing. Roasted cauliflower and broccoli tossed in evoo, grassfed butter, and s&p is all it takes to make this dish flavorful. I like to squeeze a bit of sriracha on mine to spice things up. #vegetarian #roastedveggies #feedthemwell #eatrealfood #eatyourveggies

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Mini Banana Blueberry Muffins

By | Nashville Food

My oven FINALLY got replaced yesterday thanks to my husband’s persistence. 🙏🙌🏻🎉 I’ve lived over 3 months without one and I’m still not sure how. My oldest son and I woke up ready to bake! These mini banana blueberry muffins were a huge hit: my 3 year-old had EIGHT and my 9 month-old had FOUR. I couldn’t believe it. The little one hasn’t had many grains, but he seems to be handling them just fine. These little guys have whole wheat flour, coconut flour, baking powder/soda, salt, cinnamon, egg, milk, honey, vanilla extract, applesauce, banana and blueberries. The recipe made 48 mini muffins, so I’ll freeze half for later. #weekendbrunch #eatwhole #eatrealfood #wholegrains #vegetarian #feedthemwell

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Taco Night

By | Nashville Food

Taco Night: rockfish tacos with vegetarian pinto beans and Spanish grains. I grilled @virgin_bay_seafood Alaskan rockfish to fill these and placed the fish on a bed of arugula. Earlier today, I made an heirloom tomato salsa with a yellow @whitesquirrelfarm tomato, jalapeño, onion, avocado, cilantro and lime juice. It was the perfect topping for the light tacos on the best grain-free tortillas from @sietefoods. I soaked the beans for a few hours then added them to a big pot where I sautéed chopped onion, garlic, and bell pepper. I filled the pot with water (2 inches above the beans), and added diced tomato and a vegetable bouillon cube. After I brought the whole thing to a boil, I simmered it for a few hours, covered, then added s&p, garlic powder, and cumin. For the rice, I sautéed bell pepper and added cooked brown rice and quinoa. I seasoned it with onion powder, garlic powder, cumin, paprika, and a little tomato sauce. #mexicannight #mexicandinner #texmex #eatlocal #eattherainbow #pescatarian #fishtacos #eatrealfood #eatwholefood #feedthemwell #summersuppers #healthiswealth

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Sunday Brunch Omelet

By | Nashville Food

Also for #sundaybrunch, we had a 3 @whitesquirrelfarm egg omelet with bell pepper, jalapeño, sweet potato, purple potato, arugula and goat cheese. I sautéed the veggies first and poured the egg on top. Just before it was set, I sprinkled the goat cheese on top. #sweetsummertime #localfarmers #brunch #vegetarian #omelet #eattherainbow #feedthemwell #eatrealfood

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Sunday Brunch Caprese

By | Nashville Food

I never get tired of a good caprese. This one has tiny heirlooms, fresh mozzarella, @bloomsburyfarm basil, Himalayan pink salt, fresh ground pepper, a drizzle of olive oil and a balsamic reduction. #sweetsummertime #eattherainbow #vegetarian #summersalad #eatlocal #eatclean, #feedthemwell #sundaybrunch

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Avocado Toast

By | Nashville Food

Avocado toast with tomatoes, arugula, hot sauce, and @shortmountaincultures kimchi (on mine). I very rarely agree to take antibiotics, but am on one now because of a tooth infection that won’t go away. To help reverse the negative effects, I’m doubling up on probiotics and fermented foods. @shortmountaincultures is at @enfarmersmarket every week and they have all kinds of healthy deliciousness including kraut, kimchi, kvass, and tempeh. I have been known to eat the kraut and kimchi straight out of the jar – it’s that good. #avotoast #eatlocal #fermented #kimchi #guthealth #eattherainbow

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