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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Clam Chowder

By | Nashville Food

I realize it’s not exactly soup weather, but my husband I were in the cool Cape Cod breeze recently and I noticed he ordered New England clam chowder as a starter at every meal. For Father’s Day, I decided to try and surprise him with a homemade version of it. We don’t eat a lot of clam chowder in the South and I was nervous to attempt it, but after enough research, I think I pulled it off. It had all the elements of bacon and cream and potatoes and clams with just the right thickness. I’m going to freeze some so I can eat it during those early, healing, warm-foods-only postpartum days. #fathersdaydinner #notvegetarian #notdairyfree #notlowfat #feedthemwell #cheatmeal #summersoup #newenglandclamchowder #postpartumsoup #postpartumhealth

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Refreshing Watermelon Salad

By | Nashville Food

The heat has hit and we’re eating all the cool treats we can gather. Last night I fed some hungry musicians hot dogs, veggie dogs, roasted asparagus, grilled corn on the cob, and this refreshing watermelon salad. It had fresh watermelon, @whitesquirrelfarm radishes and cucumbers, red onion, shaved jalapeño, feta, local mint and basil, s&p and lots of fresh lime juice. I like to put it in the freezer for about 45 minutes before I serve it so it’s extra cold and crispy. #eatrealfood #feedthemwell #nashvilleeats #summersalad #vegetarian #supportlocalfarmers

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Greek Yogurt Biscuits

By | Nashville Food

I know I’m getting close to baby time, because I woke up this morning with the urge to bake. I don’t know what it is about 8+ months pregnant being the only time I want to follow a recipe – maybe it’s the amount of control it offers during a time that offers very little. 🤷🏼‍♀️ These are Greek yogurt biscuits, adapted from a @twopeasandpod recipe, and for being a first-time biscuit maker (I had to google “how do you cut butter?” 🤪), I’d say they turned out ok! Instead of yogurt, I used kefir and they still tasted great. I’d definitely make these again. I served them with butter and honey and alongside fresh fruit and scrambled duck eggs. #sundaybiscuits #vegetarianbreakfast #eatrealfood #yogurtbiscuits #feedthemwell #eatorganic #nashvilleeats

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Stuffed Acorn Squash

By | Nashville Food

Stuffed acorn squash for dinner tonight. This one took quite a bit of convincing for my older one to try, but once I deconstructed it, he was more open to it. I roasted the squash halves while I cooked the quinoa and sautéed the veggies (carrots, onions, celery, cauliflower). Then I added the quinoa to the veggie mixture and poured a little dressing of olive oil, Meyer lemon, garlic powder, paprika, and s&p. I scooped it all into the squash, sprinkled some feta on top and broiled for a few minutes. My little one loves pomegranate seeds, so I added some before I served it. This meal is super simple to make and only takes about 30-40 minutes. #vegetarian #vegan #acornsquash #eattherainbow #eatorganic #eatrealfood #feedthemwell #nashvilleeats #springsupper

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Chocolate Chip Buttermilk Pancakes with Strawberry “Jam”

By | Nashville Food

Chocolate chip buttermilk pancakes with strawberry “jam”. I followed a mostly traditional buttermilk pancake recipe, but used half whole wheat/half all purpose flour, subbed @shortmountaincultures coconut kefir for Greek yogurt, and added mini vegan chocolate chips. My husband said they might be the best pancakes he’s ever had! For the strawberry “jam”, I blended about 4 cups of hulled @oakgrovefarmstn strawberries, honey, and chia seeds. I separated it into baby food jars and placed them in the freezer a few days ago. Before I used it, I let one jar thaw and put it in the microwave for a few seconds so it wouldn’t be too cold when I drizzled it on top of the pancakes. 🥞🍓 #chocolatechippancakes #strawberryjam #sundaybreakfast #sundayfunday #eatwholefoods #eatrealfood #supportlocalfarmers #eatnashville #feedthemwell #strawberryseason

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Sweet and Savory Avocado Toasts

By | Nashville Food

We had sweet and savory avocado toasts for lunch yesterday. The one on the left has mashed avo, salt, pepper, lime juice, cherry tomatoes, @greendoorgourmet summer salad pickles, red pepper flakes, and some tomatillo hot sauce we picked up at @hipdfarmersmarket on Friday. The one on the right has mashed avo, @oakgrovefarmstn strawberries, pistachios, @shortmountaincultures golden milk coconut kefir, hemp seeds, and a drizzle of #butterbeanfarm raw honey. Both served on toasted sourdough. #avotoast #knowyourfarmer #supportsmallbusiness #supportlocalfarmers #eatrealfood

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Smoothie – Popsicle – Margarita

By | Nashville Food

Nashville skipped right over springtime and all I want in my third trimester is a cool refreshment and an air conditioner. Yesterday, we went to the fantastic @hipdfarmersmarket per the recommendation of my friend @melcorbin. It’s held on an old plantation with a beautiful mansion, surrounded by massive trees and has a good amount of vendors. We scooped up a whole bunch of fresh strawberries from @oakgrovefarmstn and I made some strawberry chia freezer “jam” and this hydrating smoothie. It has strawberries, frozen watermelon, cucumber, lime, mint and chia seeds. I think it would also be delicious frozen into a popsicle. And, if you added tequila, it might just be your new favorite margarita. 🤷🏼‍♀️ #springtime #summertime #smoothierecipes #refreshingrecipes #eatlocal #eatorganic #eatwholefoods #nashvilleeats #veganpopsicles #vegansmoothie #supportlocalfarmers #supportlocalfarmersmarkets #margaritatime

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Strawberry Season in Tennessee

By | Nashville Food

Strawberry season in Tennessee means you can actually PICK your own strawberries. It’s amazing! 🍓🍓🍓Yesterday, we went to @greendoorgourmet and ended up with a whole bunch of fresh, juicy berries. And, although I couldn’t be with my Momma today, I made this whipped strawberry butter in honor of her love of them. With a hand mixer, I whipped 2 sticks of softened butter. Then, I added chopped, meddled strawberries (+ their juices) and some honey. Just keep mixing until it’s the consistency you want. I also added a little lemon zest to mine and served it with toasted raisin bread. Happy Mother’s Day to all of the hard-working mothers out there. It’s not easy, but it’s worth it. #happymothersday #mothersday2018 #motherhood #strawberryseason #nashvilleeats #eatrealfoods #supportlocalfarmers #eatorganic

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Super Fresh Bowls

By | Nashville Food

I made some super fresh bowls tonight by using nearly all local and organic ingredients from farmer’s markets I visited this week. One reason I love Tennessee is because of the easy access to farmers who work tirelessly to grow the best food and share it with those of us without a green thumb. This bowl had kale, radishes and snap peas from @whitesquirrelfarm. They have definitely been our go-to the last couple of years – we love the food and the farmers! I also added some grilled zucchini from @greendoorgourmet, Japanese sweet potatoes and the most incredible king oyster mushrooms (sautéed in garlic, mirin, tamari, lime, and red pepper flakes) from @enfarmersmarket. I roasted some chickpeas with salt and pepper, cumin, turmeric, and chili powder until they were almost crisp. The dressing is a sesame ginger from @annieshomegrown and I topped mine with nutritional yeast and my favorite golden milk coconut kefir from @shortmountaincultures. The rest of my family had rice and quinoa in their bowls for some added grain. #veganbowl #veggiebowl #supportlocalfarmers #eatorganic #eatrealfood #nashvilleeats

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