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Nashville Food

Veggie and Red Quinoa Bowl

By Nashville Food

This is definitely a “don’t judge a book by its cover” meal. I promise it tastes a lot better than it looks, but when I’ve got two starving (🙄) babies at my feet, speed is the name of the game. This is a veggie and red quinoa bowl with a lemon/tahini/maple drizzle. I just roasted what vegetables I had left from last week (carrots, beets, sweet potatoes, and brussels) and sautéed some turnip greens and tomatoes in olive oil with lots of garlic and a splash of balsamic. The drizzle is just tahini, lemon juice, and maple syrup (add water until it’s the right consistency). I topped it off with some avo and sriracha, too. #vegetarian #vegandinner #eattherainbow #eatrealfood #feedthemwell #veggiebowl #quinoabowl #kidapproved #eatwholefoods

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Penne With Salmon Meatballs

By Nashville Food

It seems like I have no time to prep and cook lately. (I know you feel me, Mommas.) I used to love sitting down and planning a menu each week, but with two wild little boys, a little girl on the way + life, I just don’t have the headspace for it these days. I always try and keep good pasta and a good marinara on hand for times like these. Pair the dish with one homemade “something” and you’ll always be the family hero 😜. We had a pound of ground Alaskan Coho River Salmon from @virgin_bay_seafood in the freezer, so I made penne with salmon meatballs recently. I added a little salt and pepper, garlic, onion, Parmesan, panko, Italian seasonings, and an egg white and mixed it all together. I formed the mixture into balls, then browned them in a cast iron skillet and finished them off in the oven for a few minutes. Basically, in the time it took to boil the water and cook the pasta, the meatballs were done. Voila! #pescatarian #easyweeknightdinner #easyweeknightmeals #knowyourfisherman #wildcaught #alaskansalmon #eatrealfood

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Green Smoothies

By Nashville Food

We ate Mexican food twice yesterday and I woke up craving something hydrating and green. The @cropshopnash is finally open and I stocked up on some goods the other day. This smoothie has cucumber, mint, pineapple, kale, homemade hemp milk, a splash of kefir, raw coconut, collagen and a banana. It was a refreshing treat through these crazy spring thunderstorms. #greensmoothie #eatlocal #eatrealfood #eatorganic #drinkyourgreens #tropicalsmoothie

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Wild Alaskan White King Salmon with Lemon Butter Sauce

By Nashville Food

Tonight we had pan-seared @virgin_bay_seafood Wild Alaskan White King Salmon with a lemon butter sauce. I served it atop puréed sweet potatoes and alongside roasted Parmesan cauliflower with crushed capers and an arugula salad. I have to admit, I’d never heard of white salmon until today and spent some time researching it. Apparently, only one in 20 kings are white, which made me even more excited to try it. It was fantastic! To me, it was meatier, but sweeter and even more buttery than the salmon I’m used to. Even my kids loved it. I’ve been buying all my fish from @virgin_bay_seafood for a while now and I’m never disappointed. Being so far away from water in Nashville, it’s reassuring to know where our fish is coming from and who is fishing it. I recommend all Nashvillians check them out if you’re concerned with knowing what you’re eating and want some excellent wild-caught seafood. #weeknightsupper #pescatarian #virginbayseafood #eatrealfood #supportlocal #knowyourfisherman #feedthemwell #eatwholefoods #whitekingsalmon #alaskansalmon

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Salsa!

By Nashville Food

As a Texan, salsa-making is in my blood. I make several different varieties. This one is the easiest, where I use all raw ingredients. I quarter 4 heirloom tomatoes and 1 small yellow onion. Then I throw it all in the Vitamix and add 2 cloves garlic, 1 jalapeño, 1 Serrano, the juice of a lime, a big handful of cilantro, salt, pepper, cumin, paprika, and chili powder. Then, I just blend it until it’s the consistency I prefer. Put it in the fridge to allow all the flavors to marry and you’ll never buy jarred salsa again. #texansintennessee #rawsalsa #chipsandsalsa #eatraw #eatreatfood #eatwholefoods #eatorganic #eatfresh

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Veggie Bowls

By Nashville Food

I’ve been cooking so little this pregnancy that my four year-old’s been asking each night, “Momma, when is dinner going to get here?” 🤦🏼‍♀️ Fortunately, my sweetest neighbor @melcorbin has been spoiling us rotten by bringing us the best eggs from her Mama and Daddy’s farm, and now I have no excuse to order take-out. Last night we had bowls with brown rice, roasted sweet potatoes, edamame, red bell pepper, steamed broccoli, a fried egg and a dressing I made of tahini, garlic, ginger, lemon, water, kefir, chili powder, paprika and s&p. My oldest son has never been into the idea of a fried egg, but last night he saw ours, asked for one and loved it. I topped my husband’s bowl with cilantro and added nutritional yeast and @melcorbin’s dill/garlic kraut to mine (because it literally goes on everything). Felt good to be back on track. And also felt good to bake and eat Easter cupcakes today. 🤰🏼#balance

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Salmon Salad

By Nashville Food

I grilled @virgin_bay_seafood Copper River Alaskan salmon with fresh lemon slices for dinner last night. We ate a lot but still had some left over so I turned it into salmon salad for today’s lunch. I flaked the fish with a fork, added red onion, red bell pepper, capers (+ a little juice), the grilled lemon slices (finely diced), lemon juice, Greek yogurt, lots of fresh dill and salt + pepper. I ate the salmon salad with @crunchmastercrackers gluten-free crackers. It was a tangy and light and perfect lunch. #virginbayseafood #pescatarian #supportlocal #eatrealfood #supportlocalfishermen #eatwholefood #lunchleftovers #leftovers

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Sweet Potato Hash

By Nashville Food

Sweet potato hash with caramelized onions, mushrooms, and baked eggs. I started by caramelizing the onions, slowly and with lots of butter. After about 15 minutes, I added some exotic mushrooms I found at the market the other day. Meanwhile, I diced 2 sweet potatoes and added them to a bowl with chopped garlic and thyme. I tossed them with olive oil and s&p, spread them on a baking sheet, and roasted on 450 for 12 minutes. I added them back to the bowl and combined them with the onion/mushroom mixture, then spread an even layer in a cast iron skillet. I made 3 wells and cracked an egg in each one, then baked on 425 for 10 minutes. I garnished with fresh jalapeño slices and served it with some green salsa and alongside an arugula salad. #brunch #weekdaybrunch #vegetarian #eatwhole #healthiswealth #eatrealfood #eattherainbow #feedthemwell #glutenfree #sweetpotatohash

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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

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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

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