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!

Instagram

Load More
Something is wrong. Response takes too long or there is JS error. Press Ctrl+Shift+J or Cmd+Shift+J on a Mac.

Baked Sweet Potato Wedges

By | Nashville Food

Baked sweet potato wedges for lunch. I sliced them up and tossed them in avocado oil, garlic powder, paprika, and chili powder. They baked 30 minutes on 425, with one toss halfway through. I sprinkled them with a little smoked sea salt as soon as I took them out of the oven. #sweetpotatofries #homemade #organic #eattherainbow #eatrealfood #feedthemwell

Read More

The Roze Bowl

By | Nashville Food

Today is my nanny’s last day with us (😭😭😭), so I treated myself to two morning workouts and a solo lunch at a new neighborhood cafe. @caferoze is the sweetest little spot, nestled in a tiny space in east Nashville. Lunchtime was bustling with hip Nashvillians and the food and service didn’t disappoint. I had The Roze Bowl, filled with beet tahini, black lentils, red quinoa, roasted zucchini, kale, pickled beets, and I added salmon AND a turmeric egg. I could eat this bowl every day – it was that good. Welcome to the neighborhood, @caferoze! #neighborhoodcafe #inglewood #eastnashville #pescatarian #bowls #homeinmusiccity #eattherainbow #eatwholefood #supportlocalbusiness #supportlocalfarmers

Read More

Grilled Halibut and Greens Spring Rolls

By | Nashville Food

Pizza last night = a day full of greens today. Tonight, I made grilled halibut and greens spring rolls. Besides @virgin_bay_seafood Alaskan halibut, I added kale leaves, cucumber, snap peas, cilantro, and kelp noodles. The sauce is peanut butter, rice vinegar, sesame oil, chili paste, lime juice, Tamari, a splash of water, and a final squeeze of sriracha. It was my first time using kelp noodles and I’ll say they were a bit wet for the brown rice paper, causing it to tear. They were delicious and both kids loved them, but I need to make sure the noodles are very dry next time. #eatyourgreens #homeinmusiccity #simplemeals #eatwholefoods #eatrealfoods #speedymeals #feedthemwell #pescatarian

Read More

Roasted Cauliflower and Broccoli

By | Nashville Food

Sometimes the simplest things are the best things. It’s not always fancy, but I hope it’s always delicious and nourishing. Roasted cauliflower and broccoli tossed in evoo, grassfed butter, and s&p is all it takes to make this dish flavorful. I like to squeeze a bit of sriracha on mine to spice things up. #vegetarian #roastedveggies #feedthemwell #eatrealfood #eatyourveggies

Read More

Mini Banana Blueberry Muffins

By | Nashville Food

My oven FINALLY got replaced yesterday thanks to my husband’s persistence. 🙏🙌🏻🎉 I’ve lived over 3 months without one and I’m still not sure how. My oldest son and I woke up ready to bake! These mini banana blueberry muffins were a huge hit: my 3 year-old had EIGHT and my 9 month-old had FOUR. I couldn’t believe it. The little one hasn’t had many grains, but he seems to be handling them just fine. These little guys have whole wheat flour, coconut flour, baking powder/soda, salt, cinnamon, egg, milk, honey, vanilla extract, applesauce, banana and blueberries. The recipe made 48 mini muffins, so I’ll freeze half for later. #weekendbrunch #eatwhole #eatrealfood #wholegrains #vegetarian #feedthemwell

Read More

Taco Night

By | Nashville Food

Taco Night: rockfish tacos with vegetarian pinto beans and Spanish grains. I grilled @virgin_bay_seafood Alaskan rockfish to fill these and placed the fish on a bed of arugula. Earlier today, I made an heirloom tomato salsa with a yellow @whitesquirrelfarm tomato, jalapeño, onion, avocado, cilantro and lime juice. It was the perfect topping for the light tacos on the best grain-free tortillas from @sietefoods. I soaked the beans for a few hours then added them to a big pot where I sautéed chopped onion, garlic, and bell pepper. I filled the pot with water (2 inches above the beans), and added diced tomato and a vegetable bouillon cube. After I brought the whole thing to a boil, I simmered it for a few hours, covered, then added s&p, garlic powder, and cumin. For the rice, I sautéed bell pepper and added cooked brown rice and quinoa. I seasoned it with onion powder, garlic powder, cumin, paprika, and a little tomato sauce. #mexicannight #mexicandinner #texmex #eatlocal #eattherainbow #pescatarian #fishtacos #eatrealfood #eatwholefood #feedthemwell #summersuppers #healthiswealth

Read More

Sunday Brunch Omelet

By | Nashville Food

Also for #sundaybrunch, we had a 3 @whitesquirrelfarm egg omelet with bell pepper, jalapeño, sweet potato, purple potato, arugula and goat cheese. I sautéed the veggies first and poured the egg on top. Just before it was set, I sprinkled the goat cheese on top. #sweetsummertime #localfarmers #brunch #vegetarian #omelet #eattherainbow #feedthemwell #eatrealfood

Read More

Sunday Brunch Caprese

By | Nashville Food

I never get tired of a good caprese. This one has tiny heirlooms, fresh mozzarella, @bloomsburyfarm basil, Himalayan pink salt, fresh ground pepper, a drizzle of olive oil and a balsamic reduction. #sweetsummertime #eattherainbow #vegetarian #summersalad #eatlocal #eatclean, #feedthemwell #sundaybrunch

Read More

Avocado Toast

By | Nashville Food

Avocado toast with tomatoes, arugula, hot sauce, and @shortmountaincultures kimchi (on mine). I very rarely agree to take antibiotics, but am on one now because of a tooth infection that won’t go away. To help reverse the negative effects, I’m doubling up on probiotics and fermented foods. @shortmountaincultures is at @enfarmersmarket every week and they have all kinds of healthy deliciousness including kraut, kimchi, kvass, and tempeh. I have been known to eat the kraut and kimchi straight out of the jar – it’s that good. #avotoast #eatlocal #fermented #kimchi #guthealth #eattherainbow

Read More