Hello! My name is Samantha Baize Creamer and I’m a relatively recent Nashville transplant from Texas. My musician husband and I are new parents to two little boys, just moved into a house we had fully renovated, and are blissfully settling into our east Nashville groove. We’re loving our new city and actively trying to soak in all it has to offer from music to food to nature.

When I got put on full bed rest during the last 5.5 months of my first pregnancy, I quit my job as editor-in-chief of a Dallas fashion and lifestyle magazine to focus on my little family. Shortly after Cosmo was born, I started @willyoubemycookforever for no reason but to keep up with recipes I’d surely forget about and to hold myself accountable to my own food philosophy: whole food, real farmers, speedy recipes. My dishes are easy enough for even the busiest person to whip up, can incorporate kids in the kitchen, and many of them are even travel-friendly for families like mine who are usually on the go. They are not always vegetarian or gluten-free, but they are always thoughtfully prepared using fresh and often local ingredients. I recently gave birth to my second son, Bear, and am having a heck of a time introducing him to his first foods. He and his brother eat (mostly) what we eat, but the older one definitely requires an occasional chocolate ice cream bribe. Everything in moderation, right?

Meeting small farmers and bakers around town and delving into the restaurant scene has been a huge delight for me. As Nashville grows, so does my love for this city and everything it continues to represent. Join me as I utilize in my kitchen what our very own farmers are growing and also, what our local chefs are creating in their restaurants. It’s a fine time to be in Music City!

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Roasted spaghetti squash with ramp pesto

By | Nashville Food

New Year, Day 2: Roasted spaghetti squash with @greendoorgourmet ramp pesto (in my freezer since the summer), wilted arugula, sautéed shrimp, cherry tomatoes and nutritional yeast. My boys had theirs with rigatoni. More squash for me! .
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#pestopasta #pescatarian #feedthemwell #eatwholefoods #eatrealfood #supportlocalbusiness #knowyourfarmer

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Let’s be the healthiest people we know this year

By | Nashville Food

Happy New Year! The last few years have been pregnancies and postpartum with hardly any breaks in between, it seems. I haven’t had much consistency in my meal planning, and, more often than not, I couldn’t find the energy or the stomach to cook much. (Thank you @ubereats and @postmates! 👏) My husband said last night, “Let’s be the healthiest people we know this year.” Considering he’d eat nothing but chips and salsa if I didn’t feed him, I have to step up my game. We are focusing on clean, vegetarian foods with the occasional seafood. I’ve been eating meat for a few months and found it made me feel sluggish, so I want to see if I feel a difference when I focus on plants. My youngest is nearly 6 months old and I’m feeling super motivated! I made some good old-fashioned slow-cooked collards today with some baked black-eyed peas, and buttermilk (wheat) cornbread. Here’s to a year of good luck and health for all! 🥂
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#vegetarian #eatrealfood #newyearsdinner #goodluck #hello2019 #feedthemwell #eatwholefoods #newyearnewyou #newyearnewme #southerngoodluck #beansandgreens

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Last lunch of 2018

By | Nashville Food

Last lunch of 2018! My son always says his favorite part of school is lunch and I love a good theme, so here we are. I went with @babybelus cheese Santa belts, #grinch grapes, popcorn with sprinkles, candy cane (sun butter and honey) sandwich and reindeer food (cashews and raisins) in the middle. I hope he loves it more than I loved cutting out those tiny belt buckles. 😁🎄
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#funwithfood #themedlunch #feedthemwell #christmaslunchbox #santaiscoming #eatwholefoods #eatrealfood #thegrinch #vegetarian #vegetarianlunchbox #vegetariankids

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Halibut Vermicilli Bowls

By | Nashville Food

Halibut Vermicilli Bowls for dinner tonight. I seared the @virgin_bay_seafood Alaskan halibut in garlic and butter in a cast iron skillet, then broiled it for about 4 minutes and squeezed a little lime juice over the top. To make the sauce, I combined garlic, ginger, brown sugar, fish sauce, rice vinegar, lime juice, red pepper flakes and jalapeño. I served it with roasted portabella and asparagus, fresh cucumber and jalapeño, and garnished with basil and cilantro. I’m trying to minimize my carbs, so instead of vermicelli, I substituted power greens💪🏼 .
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#alaskanhalibut #pescatarian #vermicellibowl #eattherainbow #eatwholefood #eatrealfood #weeknightdinner

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Breakfast Dinner

By | Nashville Food

Tonight my 5 year-old said he wanted “breakfast dinner”, so that’s what he got. I made a frittata with 8 eggs, leftover roasted @whitesquirrelfarm sweet potato (AMAZING), kale, and queso fresco (because that’s what kind of cheese I had). The frittata method I use is pretty much the same no matter what. I whisk the eggs with a little salt and pepper. Then I add butter to a cast iron skillet (set on low) and add in the eggs once it’s melted. I add in my cooked veggies and chopped raw greens. Once the eggs start to set around the edges, but still have a runny center, I move it a 375 degree oven for 5 minutes. Then I add some cheese to the top and broil it until the cheese is melted and bubbly. I cut it with a pizza cutter and called it breakfast pizza and my boys gobbled it up. We had ours with a @whitesquirrelfarm spinach salad with fresh radishes and turnips and dressed with lemon/orange juice and olive oil. My husband said they were the best greens he’s ever had. 🙌🏻 .
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#vegetarian #paleo #eatlocalgrown #knowyourfarmer #supportlocalfarmers #breakfastfordinner #feedthemwell #healthiswealth #foodismedicine #eatwholefood #funwithfood

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Snack Board!

By | Nashville Food

My kids love a snack board, and that’s exactly what they got for dinner tonight. I gave them some leftover pasta and kale salad, frozen peas (they like them frozen 🤷🏼‍♀️), kiwi, carrot, bell pepper, grilled cheese (pita), raisins, and cheeses + fermented granola and hummus from @fermentedfarmer. Easy and delicious! 👏

#feedthemwell #eatwholefood #eatrealfood #knowyourfarmer #shoplocal #vegetarian #funwithfood #kidfoodideas #supportlocalfarmers #supportlocalagriculture #eatorganic

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Soba Bowls w/ Garlic Miso Shrimp and Seared Bok Choy

By | Nashville Food

Soba Bowls w/ Garlic Miso Shrimp and Seared Bok Choy. I marinated the shrimp in a combo of white miso paste, grated garlic and ginger, rice vinegar, lime juice, and honey, then cooked them in a very hot wok coated with sesame oil. For the delicious @whitesquirrelfarm bok choy, I heated some garlic and added the halved bok choy, seared it on each side for about 2 minutes, and squeezed fresh lemon juice over the top as soon as I took it out of the pan. (Cook in batches so you don’t crowd the pan.) I tossed the soba in a sauce of sesame oil, chili paste, soy sauce, lime juice, and honey. I added some fresh @whitesquirrelfarm jalapeño and cucumber to the assembled bowls and garnished with a little cilantro. The salad is the most amazing @whitesquirrelfarm arugula dressed with olive oil, lemon juice, and a tiny drizzle of ginger dressing.

#pescatarian #eatwholefood #feedthemwell #eatrealfood #sobabowl #knowyourfarmer #eatlocalgrown #supportfarmers #eatyourgreens #familydinner

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Kohlrabi Apple Slaw

By | Nashville Food

Kohlrabi Apple Slaw: Slice kohlrabi and apple into matchsticks, dice a Serrano pepper, and finely chop a little kale and cilantro. I made an easy dressing of the juice of a lime, rice vinegar, maple syrup, and salt and pepper. I combined it all together, then let it marry in the fridge while I finished the butternut squash and black bean tacos. The squash, kale, kohlrabi, and Serrano were delicious and from my favorite local farmer @whitesquirrelfarm. Thanks for introducing us to kohlrabi, Farmers Chris and Tracy!
#feedthemwell #weeknightdinner #vegan #supportlocal #knowyourfarmer #vegetarian #taconight #eatlocal #eatorganic #eatwholefoods #eatrealfood

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Halloween Birthday Week

By | Nashville Food

My sons have birthdays 7 days apart and Halloween is right in the middle of that week. Needless to say, we celebrate for a month. Tonight we had quinoa/English pea/sweet potato stuffed bell pepper jack o’ lanterns, mashed black bean spider with green bean legs and edamame eyes, and green (kale) witch finger cookies with blackberry jam (blood) and slivered almond fingernails. My kids were too grossed out at the sight of the witch fingers to try them 😂, but everything else was a hit! This meal took about 30 minutes to prepare. Fast and fun! 🎃#halloweendinner #vegetarian #scarymeal #themeddinner #feedthemwell #eatwholefood #eatrealfood

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