Skip to main content
Category

Nashville Food

Sweet and Savory Avocado Toasts

By Nashville Food

We had sweet and savory avocado toasts for lunch yesterday. The one on the left has mashed avo, salt, pepper, lime juice, cherry tomatoes, @greendoorgourmet summer salad pickles, red pepper flakes, and some tomatillo hot sauce we picked up at @hipdfarmersmarket on Friday. The one on the right has mashed avo, @oakgrovefarmstn strawberries, pistachios, @shortmountaincultures golden milk coconut kefir, hemp seeds, and a drizzle of #butterbeanfarm raw honey. Both served on toasted sourdough. #avotoast #knowyourfarmer #supportsmallbusiness #supportlocalfarmers #eatrealfood

Read More

Smoothie – Popsicle – Margarita

By Nashville Food

Nashville skipped right over springtime and all I want in my third trimester is a cool refreshment and an air conditioner. Yesterday, we went to the fantastic @hipdfarmersmarket per the recommendation of my friend @melcorbin. It’s held on an old plantation with a beautiful mansion, surrounded by massive trees and has a good amount of vendors. We scooped up a whole bunch of fresh strawberries from @oakgrovefarmstn and I made some strawberry chia freezer “jam” and this hydrating smoothie. It has strawberries, frozen watermelon, cucumber, lime, mint and chia seeds. I think it would also be delicious frozen into a popsicle. And, if you added tequila, it might just be your new favorite margarita. 🤷🏼‍♀️ #springtime #summertime #smoothierecipes #refreshingrecipes #eatlocal #eatorganic #eatwholefoods #nashvilleeats #veganpopsicles #vegansmoothie #supportlocalfarmers #supportlocalfarmersmarkets #margaritatime

Read More

Strawberry Season in Tennessee

By Nashville Food

Strawberry season in Tennessee means you can actually PICK your own strawberries. It’s amazing! 🍓🍓🍓Yesterday, we went to @greendoorgourmet and ended up with a whole bunch of fresh, juicy berries. And, although I couldn’t be with my Momma today, I made this whipped strawberry butter in honor of her love of them. With a hand mixer, I whipped 2 sticks of softened butter. Then, I added chopped, meddled strawberries (+ their juices) and some honey. Just keep mixing until it’s the consistency you want. I also added a little lemon zest to mine and served it with toasted raisin bread. Happy Mother’s Day to all of the hard-working mothers out there. It’s not easy, but it’s worth it. #happymothersday #mothersday2018 #motherhood #strawberryseason #nashvilleeats #eatrealfoods #supportlocalfarmers #eatorganic

Read More

Super Fresh Bowls

By Nashville Food

I made some super fresh bowls tonight by using nearly all local and organic ingredients from farmer’s markets I visited this week. One reason I love Tennessee is because of the easy access to farmers who work tirelessly to grow the best food and share it with those of us without a green thumb. This bowl had kale, radishes and snap peas from @whitesquirrelfarm. They have definitely been our go-to the last couple of years – we love the food and the farmers! I also added some grilled zucchini from @greendoorgourmet, Japanese sweet potatoes and the most incredible king oyster mushrooms (sautéed in garlic, mirin, tamari, lime, and red pepper flakes) from @enfarmersmarket. I roasted some chickpeas with salt and pepper, cumin, turmeric, and chili powder until they were almost crisp. The dressing is a sesame ginger from @annieshomegrown and I topped mine with nutritional yeast and my favorite golden milk coconut kefir from @shortmountaincultures. The rest of my family had rice and quinoa in their bowls for some added grain. #veganbowl #veggiebowl #supportlocalfarmers #eatorganic #eatrealfood #nashvilleeats

Read More

I Like Big Boards

By Nashville Food

Big boards are always my go-to when guests drop by around dinner time. We have some friends leaving for Europe next week and we wanted to get in one last low-key hang so the kids could play and the adults could chat. Yesterday, I stopped by @saltandvinenashville for some meats, cheeses, olives, peppers, spreads, crackers, and a baguette. I also bought some of their tabouli farro salad to serve as a side dish. To fill in the spaces on the board, I just used what I had on hand – pistachios, clementines, snap peas, carrots, etc. Easy meal with no cooking and little clean up! #cheeseboard #charcuterie #marketboard #easysupper #eatrealfoods

Read More

Vegan Irish Stew

By Nashville Food

We’re leaving town this week, so I took the help of one of my favorite local meal delivery services, @myveggiechef, for dinner tonight. This is a vegan Irish stew, full of organic tempeh, carrots, peas, mushrooms, potatoes and so much more. All I had to do was brown the tempeh, add the veggie/seasoning mixture, pour in some broth, and let it simmer for a bit. I recommend this meal delivery service if you’re in Nashville. You freeze the fresh meals and can use them when you need them. I discovered them when I was postpartum with my last baby and I’ve used them off and on since. They deliver them to your door, it’s incredibly affordable, and you can always add meat or fish to your meals if that’s your thing. I have no shame in letting someone else do that bulk work! #mealservice #freshmeals #vegan #irishstew #eatrealfood #eatwholefoods #feedthemwell #myveggiechef #nashvilleeats #weeknightdinner #simplesupper #realfoodfast

Read More

Popsicle Season

By Nashville Food

It’s finally popsicle season! My little one is off the dairy so I made these with coconut milk, açaí, blueberries, squeeze of an orange, and maple syrup. #popsicles #homemadepopsicles #vegan #veganpopsicles #eatwholefoods #eatrealfood #feedthemwell #eattherainbow

Read More

Vegetable and Brown Rice Soup

By Nashville Food

It’s been insanely stormy in Nashville and it’s making me crave some winter comfort food. Tonight I made a vegetable and brown rice soup in the @instantpotofficial. First, I sautéed onion, garlic, and ginger. Then, I added chopped celery, carrots, sweet potatoes, frozen green beans, frozen corn, uncooked brown rice, veggie stock, tomato paste, rosemary, thyme, basil, oregano, and s&p. I set the pressure cooker for 20 minutes and did a quick release after the time had been up for 5 or 10 minutes. It was hearty and comforting and much faster than the slow cooker. I served it with @guarnaschelli cast iron buttermilk cornbread (the best tasting cornbread I’ve ever made!) and some honey butter I whipped up while everything else cooked. #comfortfood #eattherainbow #vegansoup #veganstew #veggiesoup #buttermilkcornbread #castironskillet #instantpot #eatrealfood #eatwholefoods #mykidsatemostlycornbreadfordinner

Read More