Built for women who are tired of being dismissed: good food, a healthier planet, real information about your body, and absolutely zero BS.

Hey, I’m Bai! A Le Cordon Bleu-trained now plant-based chef, bestselling cookbook author, nutritionist, and the founder of I Am Endometriosis. I’ve been creating recipes professionally since I started my business at 19 (15 years ago!), and I’ve been vegan for eight years.

I also have endometriosis. I was diagnosed at 11, spent most of my life being dismissed by doctors, and had excision surgery just recently after years of fighting to be taken seriously. That experience is a huge part of why this community exists. Food was one of the only tools I had for a long time, and I became obsessed with understanding how what we eat affects our hormones, our cycles, our inflammation, and our overall quality of life. That obsession turned into a career, two cookbooks (Breaking Up With Dairy being the most recent), a platform approaching a million people, and eventually this cooking club. 👋

I moved everything over to Substack because I needed a home that I actually owned… somewhere that wasn’t at the mercy of an algorithm, a TikTok ban, or an ad network telling me what I could and couldn’t say between my recipes. I posted free, ad-free content over on my blog for five years before reluctantly adding ads to keep the blog alive, and it never sat right with me. Substack is reader-supported, which means your subscription replaces what ads used to fund, and in exchange you get a genuinely better experience with no interruptions and no brand deciding what goes in your grocery cart.

This is where the real stuff lives: the full recipe archive, the hormone and endo content, the meal prep series, the newsletters that go deeper than any caption ever could, and a community of women who are done being an afterthought in their own health.

I’m really glad you’re here.