Chef Bai

Bouncing between markets, cups of matcha & sunsets lately 👩🏼‍🍳🌴

So much has been happening behind the scenes over here! ⬇️

-getting ready for our summer supper event to support !! I'm getting so excited to spend the evening with y'all on Saturday and to FINALLY hang in person to support a great cause. As of right now there are only a couple tickets left so if you want to come you have to act fast! 🏃🏼‍♀️

-We are almost finished with first rounds of testing for our next cookbook we're working on and will be starting our photography sessions in September!!! I'm still so blown away by the creative process a cookbook like this takes and CANNOT wait to share more with you when the time is right.

-The podcast took a break to get a much needed rebrand and will be back in the Fall. 🫣

-Our team is growing with the most incredible team of women and it feels so good to have so much support after 9 years of doing it alone / 2 with Steve and I.

-Steve and I have been working like crazy but are hyped to take a week off starting next week to enjoy the tail end of SD summer & time with friends and family.

When we have busy seasons like this, I always reflect on the times in my business when my inbox was at 0, or when I wished for everything we have now. It's so wild to see everything we've worked so hard for coming to life.

Just goes to show... never give up on yourself because you never know how epic things can get.

Truly the best and easiest decision I've ever made in my entire life 🥹🫶🏻

3 years married & a lifetime to go. Today someone asked us about marriage and my response was "it really feels like the active choice to constantly keep growing together. To keep expanding into new spaces and to commit to being the best version of yourself so you can thrive in life and in love"

We obvi had a full vegan wedding - if you're curious I did a blog post about it!!

Happy anniversary to my love - you're the best part of my life & I can't imagine doing this with anyone else!!

Photos by the amazing

A day for WOMEN 👏🏼🥵💪🏼

The women in this community blow my mind every single day. You all make all of this possible & I’m so grateful for what we’re all building - together!

We’re running a 1 day sale on our plant-based course The Period Liberation Protocol! Get $80 off using the code WOMAN at check out. Grab the link in our bio 💕

Honored to be here with you all 🙌🏻

Giada’s Sheen Pan Lasagna: The Vegan Version

Serves 6-10

THE GOODS:

1 package lasagna noodles
3 tbsp olive oil, divided
1 batch walnut bolognese
2 cups vegan ricotta, (you can make your own from my cookbook)!
4 cups spinach
2 cups shredded vegan mozz
1 tsp granulated garlic
1/2 bottle pourable mozz or just 1 more cup of shredded vegan mozz
1 cup sliced basil
salt + pepper to taste
red pepper flakes

THE METHOD:

Preheat oven to 425.
Grab a soup pot and fill it 3/4 of the way with salted water. Cover and bring to a boil. While you’re waiting for it to boil, break apart your lasagna sheets in 3rds. This works well for gluten free pasta as well! Once it’s boiling, cook broken lasagna to package instructions. Once you strain, toss with 1 tbsp olive oil and mix with the bolognese. Add the shredded cheese, mix well and set aside.
In a saute’ pan, add 1 tbsp olive oil and the spinach. Sauté for about 1 minute on medium low until the spinach starts to wilt. Add a pinch of salt, remove from heat and add to a mixing bowl.
Add the ricotta to the same mixing bowl as the spinach and add the granulated garlic. Mix well, taste for salt + pepper and set aside.
Grab a 13 X 18 sheet pan and add the remainder of the olive oil. Coat the bottom of the pan with the olive oil to prevent the lasagna from sticking. Dump the pasta mixture onto the sheet pan and make sure its evenly distributed throughout.
Dollop your lasagna with the ricotta mixture and top with the pourable mozz or the shredded.
Bake for 25 minutes. Once its out of the oven and piping hot, top with basil and red pepper flakes.
Serve with a Caesar salad or a glass of vino! Enjoy!

OVERWHELMED WITH GRATITUDE 🤯😭🥰

The last couple weeks have been nothing short of incredible.

We flew by 100k followers on here, sold out our cookbook almost everywhere, welcomed hundreds of you into our plant based challenge and am planning things for the future that are blowing my own mind!!

If you’re new here, it wasn’t always like this. I first started out as an entrepreneur as private chef 12 years ago. I’ve set things on fire, embarrassed myself, started projects that have failed, created courses that no one signed up for, and have changed directions too many times to count. Essentially, I failed and questioned myself over and over again.

I would work restaurants when my business wasn’t working and so so so many times I wanted to give up on the entire thing. And to think, I did it all dealing with chronic pain from having endometriosis 😅

I just want to say thank you. Thank you to those of you who have been with me since the beginning. I got a few messages today from people who have been following since way before I had it all figure out and damn - what a journey we’ve been on. 🥲

If you’re new here, hi 👋🏼. I’m so happy to be in community with you and I’m so freaking hyped for what’s coming!!!

**this photo was taken today when we sent out the last of the signed copies of our cookbook. We’ll let you know when we have more in stock but for now you can get them at !!

I’m starting to think differently.

This last week my mom was visiting and she asked me what our goals are for the rest of the year. And that’s when we realized we didn’t really have any.

I’ve always been so goal oriented (thanks mom lol) which has gotten me to where I am today. But its also been a huge source of burn out, doing too much, and putting myself in a position to be majorly disappointed if I didn’t reach the big goal.

So now, my only goal is to be consistent.

Consistent with myself, my health and my own wealth.
Consistent for my family so they know they can count on me.
Consistent with my content so you know where to go when you need some inspiration.
Consistent with building our business so that our future selves will thank us for the work we’re doing now.

But that’s it. Consistency. And damn. It feels good. I feel rested. I feel hopeful. I feel like a new layer of healing is happening. I feel confident. And most importantly, I feel ready for what’s next 🫶🏻

I stopped taking pictures for instagram 🫣

I realized this a few days ago when I looked at my feed and there were literally no photos. It was such a crazy revelation because there was a time I felt like I was only taking photos for social media.

my life had become curated to what I wanted to put on my “feed”.

This entire summer, I was completely present in the moment (besides the obvious fact that I have to take pics of all my food 🤣) and it has been such a drastic change of intention.

I am evolving so much, and doing most of it behind the scenes. Applying small daily changes that are turning me into the person I’ve always wanted to be and although it’s been amazing doing it behind the camera, I have missed sharing my crazy beautiful messy life on here.

👆🏼 I think it’s about time I posted some of my fav huji pics from lately. 🥹

Do you miss seeing pics on here?! Would love to hear in the comments 👇🏼

We’re officially training for a CENTURY ride 🚴— 100 MILES!

Yesterday was our 2 year wedding anniversary and also our first official day training.

This guy and I are truly unstoppable together and I’m so excited to see how strong we get from this wild adventure.

We both really want to put this vegan diet to good use and show y’all the power of plants! Never in a million years did I think I could commit to something like this - esp considering the fact that I spent 16 years in chronic pain.

But my body has never felt better. Our relationship has never felt stronger and honestly I can’t help but think, if not now, when?!

The ride is Oct 8th through wine country in Sonoma! Which means we need to ride about 1000 miles leading up to it to get ready.

In 8 weeks 🥵💀

I’ll be taking y’all along for the ride because it’s just a testament that ANYTHING is possible!

I’m writing this sore AF from riding 40 miles in 2 days - but I’m excited to be in the best shape of my life at 30.

Thanks ahead of time for all your support! let’s do thiiiss!!! 💪🏼

I’ll just leave these right here 🥵

I got to model for new line & I’m just so damn proud of this woman in these photos.

This photo shoot to me is a symbol that I am SO much more than the that once completely controlled my life. It burdened me with chronic pain, insecurities, body dysmorphia and a lost self worth.

It’s amazing how much can change in 6 years, and what was once a death sentence for me, turned out to be my greatest teacher. It pushed me to learn about our food system, our health care system and so many other things that I was oblivious to when I first was diagnosed. Now I work with those systems to get what I need to heal and to help y’all do the same!

Something is coming SOON to dive deeper with me, but for now you can grab a free download on my website for 6 hacks to help heal your period with food. (www.chefbai.kitchen)

And go check out because this swim launch is AMAZING! 🤩

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*xualhealth

SEASON 3 is almost here baby!!! 🎉

We’ve been working so hard to bring y’all an amazing season this summer to and it comes out TOMORROW!!!!

Be sure to subscribe to be the first to know when it drops! PS - anyone who follows by Saturday will get a free ebook! I’ll send out ebooks to all of our followers over there this weekend.

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Damn it feels good to be in a HEAL{ing} body 🥹

I’m about to start my 🩸& there was a longggg time of my life where I wouldn’t be caught dead in a swimsuit or with a smile on my face this time of my cycle. And TBH I feel so good today 🤙🏼

So much healing has taken place over the last 7 years.
So much research.
So much learning.
And so much unlearning on how to talk to my body & care for her.

Post book, I have been thinking - what’s next for us?
A few months ago after creating content on tiktok around healing my relationship to cycle (also my pain from endo and working with other women to do the same) I got thousands of DM’s and comments from women and bleeders alike who were suffering just like I was years ago & who are desperate for something different.

So I’m creating something for us all. Something huge, something that will fill the gaps that I spent 7 years searching for. Something that has changed my life, the life of my 1 on 1 clients, and now can help to change yours too.

Be sure to turn on notifications or subscribe to my newsletter on my website (www.chefbai.kitchen) to be the first to know!

It’s like nothing I’ve done before. I’m so nervous & I’m so sure that this is something we all need.
🩸🙏🏽

Finally got to check out .sf last night & it was a carb queens dream 🥖🤌🏼

I’ve been on a mission to create vegan city guides everywhere I go for the blog so y’all have a trusted source of where to go to get bomb plant based eats in some of my favorite cities! I spend hours searching, looking up reviews and only post restaurants I love!

So far we have 👇🏽
1. Boulder/ Denver
2. Sayulita
3. Steamboat, CO

Coming soon! 👇🏽
1. Miami
2. San Francisco
3. Napa/ Sonoma
4. Tulum

Where should we put on our list to go next?! LMK in the comments + tag some of your fav plant based places where you live!

You can find them at www.chefbai.kitchen/blog
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NEW BEGINNINGS! 🌱🌷

The first day of spring always feels like a deep exhale. A chance for renewed hope, a fresh start and motivation to look at things a new way.

Although so much of the world feels so uncertain, we can’t give up hope that a new beginning is around the corner.

I stocked up on all the farm fresh goodies today in prep for our week. We’re hosting our kitchen revival 2 night masterclass + all the proceeds are going to help feed people and refugees from Ukraine ( ). Head to www.chefbai.kitchen/cookwithme to sign up!

We’re also eating raw vegan all week to embrace the new season + all the produce it has to offer!! I’ll be taking you on the journey VIA reels/tiktok/YouTube so be on the lookout.

What are you most looking forward to about a new season?! LMK in the comments below!

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International Women’s Day. ✨

I can’t stop thinking about the women in Ukraine today. 🇺🇦💔

I rarely feel like I have the right words during times like these but I do know that when we act together as women, we can make big things happen.

So, I’ve decided to turn our 2 night masterclass that I announced last night into a fundraiser for these women and their families. We’ll be donating 100% of the drop-in funds to so as a community we can do a small part in helping those who need it most. This organization is running food across boarders 24/7 at refugee camps & are feeding people at the borders of neighboring countries of Ukraine. (www.wck.org)

Everything you need to know about the masterclass is on my latest post at www.chefbai.kitchen/cookwithme

Hope to see you there. 🙏🏽

It’s time for a KITCHEN REVIVAL 🙏🏽🍊🥒🧅

Before I get into our big announcement - which fridge is your fav? 1, 2, 3 or 4?!

Over the last two years we have hosted an online community called Cook. Vibe. Heal. At first, it was to just stay afloat and connected during the height of the pandemic, but it quickly turned into an online family & a series of insanely fun cooking classes.

After 120 classes and cooking with students from around the world, we have decided to close the doors (virtually speaking) of this membership platform in this way.

Before we do, we’re hosting a two night event on 3/23 + 3/24 called KITCHEN REVIVAL.

We’ll be celebrating spring together with a deep clean out of our refrigerators + pantry’s with education on nutrition labels and all the tips you’ll need on food storage.

Then, we’ll spend night 2 restocking our fridge making some of my dairy free favorites like coco yogurt and cottage cheese among other things!

You’ll get a full restock master list for both your fridge + pantry with suggested recipes to match.

It’s the ultimate way to end this membership and this era before we jump into the next chapter of our biz!

Drop-ins are welcome and encouraged! You can sign up at www.chefbai.kitchen/cookwithme

So grateful for you all and ready to give your kitchens the hot girl summer they deserve!

✌🏼🥲

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👆🏼one for the books!!

The safest, cheapest way to eat for the longest happiest life 🤌🏼

For this weeks episode of The Plant Remedy podcast I got to interview one of my favorite doctors in the plant based movement .

Not gonna lie, I was SO nervous / excited to interview Dr. Greger because he’s taught me so much and has been such an incredible resource for me on my plant based journey. He was in , is the founder of , and wrote the books How Not To Die and How Not To Diet.

This 30 minute episode will have you laughing, thinking about longevity and will also challenge everything you’ve been told about fad diets like Keto.

Listen to episode 64 everywhere you get your podcasts and don’t forget to leave a review while you’re there!

Four years ago today we decided to go VEGAN && never looked back! 💪🏼🌱

It’s incredible how a lifestyle shift and a true awakening can literally change everything. It’s deeply impacted the way I view myself, my relationship to animals and the world around me.

I feel so much more aware, more connected, more compassionate and more willing to change for the greater good.

It’s ironic because I used to cut apart full bodies of chickens, fishes, pigs & lambs as a chef. Thinking that somehow their bodies belonged to me in that moment. But the truth is, they don’t owe us anything and their bodies should belong to them. They aren’t here to provide us with the satisfaction of 10 minute meal, or be a filler in a processed food (esp when we have so many other options). They’re sentient beings and we owe them the respect to let them be as such. To not breed to kill. To not mindlessly eat.

Actually, once I woke up to the suffering I was contributing to, it made sense why my own body was suffering so much. And it was one of the hardest truths I ever had to swallow.

And to know that there is so much evidence supporting that a plant based diet is not only good for them, but it’s the best thing for us and our environment. It’s like it was perfectly designed that way or something 🤪🌎 🌱.

If you’re entering a vegan journey this year, or you’re looking for baby steps to get there soon, my advice is to take it one day at a time. Start with compassion for yourself so that it can radiate outward.

1 day turns to 7. 7 days turn to 365 and before you know it, your life looks completely different. Just by changing the food you eat. By letting your meals be that massive change you want to see in the world!

I’m here for you. always.
Let’s do this 👊🏼
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This season you CAN 👇🏽

Respect your culture AND the environment.
Honor your ancestors AND your health.
Lean into traditions AND animal welfare.

These pierogis are a staple for my polish family & I can’t ever imagine going a holiday season without them. They make me feel like my nana is sitting right next to me 🥰 which is exactly why I had to veganize them & make them healthier!

One of the biggest mistakes we make as a collective this season is thinking to honor traditions and where we came from, we have to forget where we’re going. Remember, the people who came before us did the best with what they had, and we can do the same!

The second photo is a picture of my grandfather when he was a chef + butcher. For me, it feels incredible to pass on the chef hat, while also being able to know more about healing ❤️‍🩹. He was a man who struggled deeply with his physical + mental health. This is why we get to do both. Why we get to honor them and heal generational wounds at the same time. And yes, it can all start with food!

What holiday traditions are you making healthier, more eco-friendly or veganizing this year?

Find the recipe for pierogis + veg sausage on my blog! www.chefbai.kitchen/blog

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A spicy rose cacao adaptogenic s*x tonic paired with a peppermint coconut cream perfect to ignite the fire within during these colder months.
🔥
This Spicy Rose Cacao S*x Tonic is amazing to drink with a partner, but it’s also perfect to drink alone to spark the creative flow inside as we plan and dream for a new year ahead of us!

Be sure to save this post for the recipe from below!

The Goods:
2 1/2 cups water
2 tbsp Spicy Rose Cacao s*x tonic
1 tbsp Creme de la Creamer
1 tbsp cacao powder
1 tbsp maple syrup
1 can cold coconut cream
1/8 tsp peppermint oil
1-2 tbsp maple syrup

The Method:
In a french press, combine the hot water and the s*x tonic and let steep for 10-15 minutes.

While the tonic is steeping, make your coconut cream! Open the can of coconut cream and scoop off the top fat only into a bowl. Set aside the rest of the coconut water in the can and use for another recipe! Add the maple syrup and peppermint oil to the coconut fat and whip until smooth and firm peaks form.

Once your coconut cream is finished, press the French press down and pour the elixir into a blender. Add the creme de la creamer, cacao powder and maple syrup and blend for 60 seconds until frothy. Pour into two mugs and top with peppermint coconut cream & enjoy immediately!

Popping in your feed to invite you to hang with us for the holidays this year! 👇🏽🎄

We’ve got so many exciting things happening this month before we head into 2022 and we cannnt wait to spend it with y’all!

📚TOMORROW! (Sat 12/4) we’re signing + selling books at in Encinitas from 11-4!

👩🏼‍🍳 We’re opening back up our holiday virtual cooking classes for drop-in’s. [Head to www.chefbai.kitchen/cookwithme to sign up!]

These classes are going to be 🔥 & I’m so excited to bring back drop in’s so we can celebrate together.
-12/9 at 5:30 PST were making a chocolate peppermint cheesecake + mulled wine
-12/23 at 5:30 PST were making holiday tamales 🫔 + Paloma’s

If you can’t make it tomorrow to grab a cookbook, we’re selling a limited number of signed copies on our website to ship before the end of the year! [www.chefbai.kitchen/cookbook]

Can’t wait to see you all tomorrow 🥳

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👆🏼my vibe all day because we just released Bai’s Holiday Bundle for Small Biz Saturday!

If you’ve been waiting for a sign for you or a friend to join our community… this is it! Finally all of our programs, ebooks, cooking classes and our cookbook is all available in one place at the biggest discount we’ve ever done.

The bundle gets you over 50% off - a $450 savings 🤯!!

What you get:
-Our signature online course The Remedy. This program is an immersive online experience that will help you turn your favorite recipes and go - to nutrition concepts into a lifestyle you can count on.
-6 months of our membership Cook. Vibe. Heal! Cook live with us weekly and vibe with a like-minded global community while you make dinner for your family.
-The 14 Day Plant Based Challenge. Learn the building blocks of plant based living with this easy to follow 14 day program.
-A personalized signed copy of Cook. Heal. Go Vegan! and access to both of our ebooks.

Grab the bundle all weekend at www.chefbai.kitchen and don’t forget to share this sale with a friend or loved one who might need it!

As a small business we are so grateful to have such an amazing community and to be able to offer this discount to you. Don’t forget to shop small this holiday season! We love y’all!

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