All Posts By

Samantha Baize Creamer

Instapot Oatmeal

By | Nashville Food

I got an @instantpotofficial for Christmas and finally gave it a try this morning. I used 1.5c @countrychoiceorganic steel cut oats with 3c water and set it on high pressure for 3 minutes. The natural release took about 15 minutes and the oats came out perfectly with literally no maintenance. I added some homemade hemp milk and pure maple syrup and topped it with blueberries, sunflower seeds, chia seeds and @earthbalance natural peanut butter. So easy! I can’t wait to use it again. #instantpot #latetotheparty #vegan #vegetarian #veganbreakfast #eatrealfood #steelcutoats #eatwell #eatwholefoods #proteinbreakfast

Read More

Valentine’s Day Cookies

By | Nashville Food

It’s no secret I’m no baker, but even I managed to pull these @foodstirs Valentine’s Day cookies off. I used their organic sugar cookie mix and instead of putting round tablespoons of dough onto the sheet pan like it instructs, I rolled out the dough so I could use cookie cutters. I only baked them for 8 minutes because the dough was much thinner once I rolled it out. To decorate we used melted organic chocolate chips/coconut oil, organic icing, some with @indiatree vegetable food coloring and decorating sugars, and crushed pistachio. I even put hazelnut spread between some of the cookies to make little sandwiches. They were all so delicious and I was proud of my baking, even if it came from a pre-made mix. #valentinesday #foodstirs #cookies #baking #mothersonbaking #eatorganic #notsugarfree #notglutenfree #everythinginmoderation

Read More

Homemade Huevos Rancheros

By | Nashville Food

Homemade Huevos Rancheros for brunch this morning. This is an easy dish to make but it does have several different elements to keep up with. The bottom layer is a corn tortilla grilled on the flat top grill. The second layer is 2 cans of black beans, drained, simmered with salt, pepper, cumin, garlic, and lime juice. I used a potato masher to mash them into “refried beans”. The ranchero sauce is diced tomatoes, fire roasted tomatoes, fresh glarlic, roasted peppers (I used jalapeño and ancho), lots of cumin and chili powder. I let this summer on the stove a bit, then blended it in the Vitamix and put it back on the stove to simmer some more. It was still a bit runny, so I strained the juice out of about half of it. I fried the eggs last, assembled, and garnished with lime, avocado, cilantro, and homemade pico. #sundaybrunch #vegetarian #mexicanbrunch #huevosrancheros #eatfresh #eatwholefoods #eatrealfood #familybrunch #sundayfunday #eatorganic

Read More

Pink Pancakes

By | Nashville Food

‘Tis the season of me overdoing it with all things pink and heart-shaped. Three days in and my four year-old is already over it. These are my favorite fast, healthy pancakes. They’re full of protein, require four ingredients, and take about 5 minutes to make. Just blend some raw oats (I used 1/4c) until they’re relatively fine. In a separate bowl, mash a banana, mix in two eggs, a little cinnamon and the oats. I also added in a little natural beet food coloring to make the batter pink, of course. #saturdaybreakfast #pinkpancakes #proteinpancakes #valentinesbreakfast #heartpancakes #bananapancakes #vegetarian #feedthemwell #eatrealfood #eatwholefoods

Read More

The Roze Bowl

By | Nashville Food

The Roze Bowl at east Nashville’s @caferoze is my lunch heaven. It’s got beet tahini, black lentils, red quinoa, roasted squash, kale and pickled beets. I always add a turmeric egg for an extra kick and usually throw in a side of fries (the very best I’ve ever had) to share. Thankful for this creative neighborhood gem – one of a few popping up around this gem of a neighborhood. #eatnashville #eastnashville #nashvillerestaurants #healthynashville

Read More

Alaskan Rockfish in a Parchment Pouch

By | Nashville Food

Dinner last night ended up being so fast that we ended up eating way too early and having all sorts of time to kill before the kids went to bed. 😳 Alaskan Rockfish in a parchment pouch: I just sliced some carrots, zucchini, green beans and garlic and piled a little of each in the center of a decent-sized piece of parchment paper. The @virgin_bay_seafood Alaskan rockfish was placed right on top along with some sea salt and pepper, a little liquid aminos, lemon slices, butter and a sprig or two of rosemary. I wrapped it up real tight and made sure there was no chance of liquids oozing out and baked for 12 minutes on 400 degrees. I served it with some saffron rice and a kale and radish salad. I like to put the entire pouch on individual plates, so each person can open his own. #fishinapouch #pescatarian #feedthemwell #speedyrecipe #weeknightdinner #seafood

Read More

Homemade Hemp Milk

By | Nashville Food

I’ve been wanting to make my own milks for a while now, but I never get around to it. Today, we ran out of almond milk, so I decided to give homemade hemp milk a try. It really couldn’t be easier. I used filtered water, hemp hearts, dates, vanilla, and blended until smooth. I strained it through a fine mesh strainer and poured it into my favorite @weckjars. It’s sweet and creamy and I added it to our morning smoothie along with frozen acai, berries, spinach, apple, carrot, zucchini, and peanut butter. #breakfastofchampions #veganrecipes #vegetarian #hempmilk #dairyfree #eatwholefoods #smoothie

Read More

Dragonfruit Smoothie Bowl

By | Nashville Food

I’m still on my smoothie bowl kick even though I’m a little late to the dragonfruit party. I love the color and the flavor, maybe even more than acai. This one has frozen dragonfruit (pitaya), banana, kefir, peanut butter, and chia seeds blended until smooth. Toppings included pineapple, dried plums, hemp seeds, pomegranate seeds, walnuts and coconut. I’ve been adding a little water to the leftover base mixture (to thin it out) and giving it to my 14 month-old in a sippy cup. He looooves it. #smoothiebowl #pitaya #dragonfruit #vegetarianbreakfast #eatwholefoods #eatrealfood #feedthemwell

Read More

Lemon Pea Risotto with Seared Coho Salmon

By | Nashville Food

We had lemon pea risotto tonight with seared coho salmon. I cooked the risotto traditionally, low and slow, adding @remedybonebroth (ginger turmeric chicken) a ladle at a time. Just before the arborio was perfectly al dente, I added lemon zest, the juice of a lemon, frozen @traderjoes peas and grated Parmesan. The Copper River coho Salmon from @virgin_bay_seafood was lightly seasoned and seared on both sides in a cast iron skillet. Simple dinner, lots of flavor. #pescatarian #superfoods #eatrealfood #eatwholefood #risotto #supportlocal

Read More

Acai Bowls for Breakfast

By | Nashville Food

Hot Chicken Week in Nashville calls for acai bowls for breakfast. For the base: frozen acai, frozen mixed berries, banana, almond butter, and kefir blended well in the Vitamix. Toppings included oranges (for extra vitamin C + I’m out of groceries), hemp seeds, chia seeds, coconut, cacao, and watermelon seeds. The nut butter gives it that extra kick to keep us full until lunch. #acaibowl #vegetarian #eattherainbow #healthybreakfast #feedthemwell #eatwholefoods #foodasmedicine

Read More