Chef and cookbook author, Lei Shishak, leaves her poor diet of alcohol and fried foods behind for plant-based living

"When you go grocery shopping everything you put in your cart should have a purpose"

Chef Lei Shishak received her culinary training at the CIA in New York. After working as Executive Pastry Chef at notable west coast restaurants, including Michael Mina's Stonehill Tavern, and being named Pastry Chef of the Year by Southern California's noted Riviera magazine, Lei founded Sugar Blossom Bake Shop in San Clemente, California, and has been featured in People, Sunset Magazine, Orange County Register, KTLA Morning News, PBS, and many more media outlets.

She lived the life of a typical busy chef and followed their typical poor diets. During the pandemic, she started to prioritize her health and moved towards a more plant-forward way of eating.

She is the author of multiple cookbooks, including Beach House Baking, Beach House Brunch, Beach House Dinners, Farm-to-Table Desserts, and Easy Plant-Based Cooking for Two.  and holds a certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies.

Today she is here to give you cooking hacks, advice and tips from someone who is relatively new to plant-based eating like so many of you listening out there!

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Resources from this Episode:

Lei's brand new cookbook: "Easy Plant-Based Cooking for Two" 

Lei's Favorite Plant-Based Recipe: Mushroom Risotto

Allrecipes.com

If you want to connect with Lei, visit the following:
Instagram:  @leishishak
Website: leishishak.com

How can I work with Plant Centered Nutrition? 

• One on One Coaching
• "Positively Plant-Based": the Online Course

If you want to connect with Ashley, visit the following:
Instagram: @plantcenterednutrition
Website: plantcenterednutrition.us
Facebook: Plant Centered Nutrition

If you want to connect with Katie, visit the following:
Instagram: @plantcenteredkatie
Website: plantcenterednutrition.us
Facebook: Plant Centered Nutrition