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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Friendsgiving Potluck

By | Nashville Food

My contribution to my son’s potluck Friendsgiving at school: roasted sweet potatoes; kale salad w/ apples, carrots, cranberries, pistachios, pumpkin seeds; mason jar vinaigrette made of garlic, Dijon, honey, olive oil, lemon juice and s&p. I made the salad and dressing while the potatoes cooked. Everything took about half an hour from start to finish. #friendsgiving #fallfood #feedthemwell #eattherainbow #potluck

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Family-Style Omelet

By | Nashville Food

For brunch yesterday, I made a family-style omelet (we cut it into fourths) and roasted red potatoes with Italian herbs. The omelet had 4 @whitesquirrelfarm eggs, havarti, garlic, corn, red bell pepper, and tomatoes, garnished with fresh parsley. This is an easy and fun way to cook for the whole family and it really takes no time at all to whip up an omelet. We ate ours with fresh salsa and our boys had there’s “with no green stuff”. 😭 #familybrunch #feedthemwell #eattherainbow #eatwholefood #eatrealfood #eatlocal #vegetarianbrunch #vegetarian

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Whole-Wheat Carrot Chocolate Chip Mini Muffins

By | Nashville Food

My son and I made whole wheat carrot chocolate chip mini muffins this morning. I’m a terrible baker and don’t really enjoy baking, but these seem to be fool-proof, as we have made them a lot and they have been good every time. These have @arrowheadmills organic whole wheat flour, baking soda, salt, pumpkin pie spice, turmeric, egg, apple sauce, honey, butter, shredded @whitesquirrelfarm carrots, and mini chocolate chips. This made 36 mini muffins and we’ll take some to a group yoga session my friend put together for the kids this afternoon. #muffins #eatwhole #eatrealfood #brunch #familybrunch #sundayfunday

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Quick Southwest Wrap

By | Nashville Food

I️ was short on time this afternoon, so I️ made my husband this quick southwest wrap for lunch. In a skillet, I️ sautéed black beans, fresh corn, and (cooked) wild rice in olive oil. I️ stirred in some salsa for extra moisture and flavor. On a @mariaandricardos spinach tortilla, I️ layered @whitesquirrelfarm red leaf lettuce, the bean/rice/corn mixture, yellow bell pepper, Mexican cheese, and fresh jalapeño. I️ served it alongside raw, homemade salsa. #southwestlunch #mexican #vegetarian #quickmeal #weekendlunch #10minutemeal #eatrealfood #eatwholefoods

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Lentil Slow-Cooker Soup!

By | Nashville Food

Slow-cooker soup season is among us and I’m happy to be participating fully. Today, I️ made a lentil stew with @whitesquirrelfarm butternut squash, red potatoes, lentils, peas, lots of garlic, veggie broth, and Italian seasonings. When it was done, I️ stirred in some fresh @organicgirl kale and topped it with raw onion, fresh parsley and a squeeze of lemon. My son’s favorite part was the crusty sourdough I️ served with each bowl. #soupseason #slowcookerrecipes #onepotmeal #vegan #vegetarian #eatclean #eatwhole #feedthemwell #eattherainbow

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Bowls Get the Family Back on Track

By | Nashville Food

We’ve been traveling so very much lately. On top of it, my kids had birthdays a week apart and Halloween fell right in the middle. We’re sluggish, to say the least. I usually get my family back on track with bowls of goodness. They don’t always look pretty, but they always have exactly what we need to start feeling better. Tonight, we had Farro bowls with roasted carrots, raw carrot ribbons, sautéed kale, avocado and a sauce I made of raw carrots, ginger, shallot, the juice of two oranges, jalapeño, tahini, s&p and a little water (for consistency). I topped the bowls with pomegranate seeds for a little brightness. I love how anything goes with bowls. The sky is the limit. # nowronganswer #eattherainbow #eatyourveggies #cleaneating #grainbowl #eatrealfood #eatwholefood #feedthemwell #vegan #vegetarian

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Great Weather for a Patio Lunch

By | Nashville Food

We had the most beautiful weather for a quick patio lunch today. I served a @whitesquirrelfarm arugula salad with radishes, tomatoes, and vinaigrette, and @alfrescopasta butternut squash ravioli with a garlic tomato sauce. The sauce was just fresh garlic, onion, diced tomatoes, and Italian herbs. It cooked while the water boiled and the whole meal took about 25 minutes from start to finish. #patioweather #vegetarian #eatlocal #eatfresh #eatrealfood

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Roasted Green Cauliflower

By | Nashville Food

My favorite @whitesquirrelfarm had the most beautiful green cauliflower the other day, and today, I roasted it with some fresh Parmesan Reggiano and capers. I recently learned I should be roasting veggies super hot (475) and on the very lowest rack in the oven. It’s made a world of difference in getting the perfect crisp on the outside every time. I seasoned this with salt, pepper and olive oil, cooked it for 12 minutes, flipped it, added grated Parmesan, then roasted it 12 more minutes. Before I served it, I tossed it with crushed capers and olive oil and grated a bit more Parmesan right on top. It was the perfect afternoon Sunday snack for the family. #sundaysnacks #supportlocalbusiness #healthysnacks #vegan #vegetarian #eatrealfood #plantbased

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