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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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

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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

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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

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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

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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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