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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Mexican Night

By | Nashville Food

I tried to be as authentic as possible in making Mexican food tonight. I slow-cooked the black beans with bell pepper, onion cumin and garlic. I made an enchilada sauce starting with oil and flour, lots of chili powder, onion powder, garlic powder, and cumin, then slowly added vegetable broth and stirred until thickened. The Mexican rice is made from brown rice, but I tried to imitate the real deal other than that. I toasted the rice first, added fresh tomato sauce, tomato boullion, garlic, peas, carrots and a whole jalapeño for added flavor. All the cheeses and tortillas were from the Mexican grocery store down the street. The enchiladas were filled with kale, green onion and avocado, which I realize isn’t very Mexican, but I worked with what I had. I topped them with fresh cilantro and green onion. #mexicanfood #sundaydinner #sundaysupper #supportlocal #eatwholefood #eatrealfood #nashvillenights

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Superfood Soup

By | Nashville Food

I made a big pot of superfood soup tonight because I’m embracing fall, even if it isn’t embracing us. Sweet potatoes, onion, farro, red curry paste, turmeric, water, kale, chickpeas…that’s it. I served it with a piece of crusty (broiled) @dutchkuntry sourdough that my family has been inhaling since I brought it home from @cropshopnash. Soups are another one of my favorites because pretty much anything goes and there’s nearly always leftovers. (Recipe adapted from @cookieandkate.) #soupseason #realfood #wholefood #feedthemwell #supportlocal #supportfarmers

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Brunch Frittata

By | Nashville Food

We’ve been traveling nonstop for 15 days and I couldn’t wait to get us home and eating whole again. On the way home from yoga this morning, I stopped by @cropshopnash to grab a few brunch essentials. We had a frittata with red bell pepper, kale, green onion and basil + roasted cauliflower with an easy lemon caper sauce + mixed greens with lemon juice and olive oil. I cook my frittatas about 80% stovetop and broil in the oven for the last little bit. They’re a brunch go-to for me because they’re low maintenance and so versatile when it comes to ingredients. I also love to save the rest for breakfast the next couple mornings. #saturdaybrunch #familybrunch #weekendbrunch #realfood #wholefood #eatlocal #feedthemwell

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Cheese Board Awesomeness

By | Nashville Food

I haven’t been cooking much lately because we’ve had a crazy couple of weeks, but I did make another cheese board for a party last week. Here it is just before I put plastic wrap over it and drove it over with a big veggie platter. The dips were raw cinnamon honey and whole grain mustard. The bright green pickles were made by my good friend @wadecofer and they were 👍. (Notice the sweetest little hand stealing a bite before I covered it. 💙) #charcuterie #meatandcheeseboard #partyfood #eatwholefoods

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Red Snapper with Garlic Asparagus

By | Nashville Food

I went by @littlesfishmarket for the first time today and they had some fresh (from this morning) red snapper. I only seasoned it with s&p and extra virgin olive oil before I baked it on 375 for about 15 minutes. Even my 99% vegetarian kid liked it! I cooked the garlic asparagus in the same oven at the exact same time. I made a “salsa” for the fish with watermelon, avocado, @whitesquirrelfarm radishes, cucumber, and hot pepper, a little avocado oil, a squeeze of lime, chopped mint leaves, and some s&p. I served my husband’s over basmati rice and mine over raw arugula. This meal took 20 minutes to make from start to finish. #speedydinner #weekdaydinner #feedthemwell #pescatarian #eatlocal #eatfresh #eatrealfood #supportlocalbusinesses #supportlocalfarmers

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Charcuterie

By | Nashville Food

I’m always in the mood for Charcuterie. Tonight, I took a little help from @prbutcher because you can never go wrong with their meats and cheeses. The meats are duck prosciutto and salametto, and the cheeses are goat Gouda, tommes chebris, cheddar, @noblespringsdairy peppercorn chèvre, and Green Hill soft ripened cow’s cheese. I filled the rest of the platter with marcona almonds, cornichon, #somewhereplaceelsefarm pickled okra and baby corn, castelvetrano olives, @lustymonkmustard, red pepper hummus, baguette, crackers, grapes, and cuties. This one will feed a crowd and took about 15 minutes to put together. #charcuterie #meatandcheese #eatlocal #supportlocalfarmers #summernights #labordayweekend

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Quick Breakfast

By | Nashville Food

Like so many, if it’s not the weekend, I need breakfast to be super speedy every morning or I might just skip it. I often make overnight oats or eat a couple energy balls with some fruit. Today, I scrambled an egg while I toasted @daveskillerbread. I topped it all with @whitesquirrelfarm carrot beet habanero hot sauce and some of their spicy peppers that I pickled a few weeks ago. #5minutebreakfast #eatwholefoods #realfood #weekdaybreakfast

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Caribbean Black Bean/Quinoa Cakes

By | Nashville Food

I took a little help from @myveggiechef tonight for dinner and tried their Caribbean black bean/quinoa cakes with mango salsa. The ingredients were minimal, the instructions were simple, and one meal fed 5 adults + the baby. I served them atop raw kale and alongside roasted garlic green beans and baby broccoli. I’ve used @myveggiechef off and on for almost a year now and I can’t recommend them enough in a pinch. Having something like this in your freezer makes it so much easier to say no to ordering pizza when your groceries and time are low. #sundaysuppers #feedthefamily #eatwhole #vegan #vegetarian #eatrealfood

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Egg and Veggie Breakfast Tacos

By | Nashville Food

Egg and veggie breakfast tacos for brunch today. The spread had scrambled eggs, leftover grilled veggies, roasted cauliflower, roasted sweet potatoes and grilled corn tortillas. Toppings included shredded Gouda, fresh jalapeño, roasted hatch chile, avocado, and cilantro. I also served fresh salsa and my favorite @whitesquirrelfarm carrot beet habanero hot sauce. We made cold pressed juice with kale, beets, carrots, apple, and lemon. A taco bar is always such an easy way to feed a crowd and to appease all kinds of taste buds. It’s been a go-to for me for as long as I’ve been cooking. #texanslovetacos #sundaybrunch #eattherainbow #familyday #feedthemwell #vegetarian #eatyourveggies #eatrealfood #speedymeals #healthiswealth #glutenfree

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Garlicky Kale

By | Nashville Food

If garlicky kale is on a menu, my husband will order if every time. Luckily, it’s really easy to make on a whim. Tonight, I sautéed raw kale with lots of minced garlic, avocado oil and good sea salt. I threw in some tomatoes until they were just blistered and served it in a bowl with white beans, corn, leftover wild rice and roasted Brussels sprouts. We love us some “bowls” around here and I love that they can be an complicated as you want to make them. #vegetarian #vegan #eatyourgreens #eattherainbow #eatrealfood #plantbased

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