Episode 113: Foods to make you stronger, faster, smarter with Chef Bailey Ruskus

| By Mike Michalowicz (Google+)


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Show Summary

Today we interview Chef Bailey Ruskus, or Chef Bai. She shares the foods to help make you stronger, faster, and smarter. Learn about the foods you should be eating, how you should be eating them, and short cuts to be eating super well, super easily. Because let’s face it, when you’re stronger, faster, smarter, you become more profitable. Welcome to Episode 113 of the Profit First Podcast!

Our Guest

 


Chef Bailey Ruskus_big
Chef Bai (Bailey Jeann Ruskus) grew up in Boulder, Colorado with a desire from the beginning to nourish people with cuisine. She received a degree at the California Culinary Academy, as well as became an Integrative Health Coach from the Institute for Integrative Nutrition.  Through her experience working in a number of fine dining restaurants and private kitchens, she noticed that the industry was seriously lacking a passion and deeper understanding for clean, responsible food. While knowing that proper cuisine will always be based on love and traditions, she decided to bridge the gap between comfort food and health.  Chef Bai is now based out of San Diego, CA and has made it her life’s mission to source food from local and sustainable companies to educate the public on making clean eating an everyday reality.

Show Links

Website- www.straighttosource.com
Email- bailey@straighttosource.com
Instagram- chef_bai
LinkedIn- www.linkedin.com/in/chefbai

Corporate Partners

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Posted in Profit First Podcast,

5 responses to “Episode 113: Foods to make you stronger, faster, smarter with Chef Bailey Ruskus”

  1. Josef says:

    I love the Profit First Podcast, and have listened to every one. This episode is an exception. 1 star. Lots of inaccurate information from the guest…

  2. Maureen says:

    LOVE this episode!!! Working like a crazy lady in the salt mines all day, a gal needs energy! This was very helpful! Going to get me some Yerbamate tea! You guys are the best!

  3. Russ says:

    I’m also a HUGE fan of the local farmer’s market – I’ve been a member of a CSA (Community-Supported-Agriculture) for the past several years…basically, I pay some money up-front and get a share of the harvest.

    Benefits: I get to know the farmer who is growing and picking my vegetables and see them on a weekly basis; I have in-season (organic in my case) veggies each week – some I eat, some I freeze/can; unusual-to-me vegetables (swiss chard, okra) I’m forced to look for recipes that have now become family-favorites.

    Potential downsides: you pay up front and if the growing season is too-wet, too-hot, too-dry…you may or may not get as much as you’d hoped for.

    Still, for me, the benefits far outweigh the downside. Plus, normally picking up your CSA happens at a farmer’s market – so lots of opportunity to pick up stuff that is fresh-picked (often that morning) and in-season.

  4. Russ says:

    Wow! A shout-out on the podcast! (and yes, I listen to every episode…and no…Mike doesn’t pay me to [yet])

    The best way to know what veggies are in season are to grow your own – I’ve got a small (4’x8′) raised-bed garden in my backyard. I’ve got 2 Kale plants that I cannot keep up with – they apparently flourish on the right amount of sunlight and neglect…and I grab about 4 leaves of kale almost each day for my lunch and morning smoothie.

    This morning, I broke out the candles, queued the George Michael, and “massaged the kale” (not a euphemism) – my wife asked what I was doing (awkward)…but wow, BIG difference in my lunch-time salad…so, I’m sold.

    In all seriousness – before this podcast for the past few years, I’ve tried to eat more healthy. The specific thing I’ve noticed are far fewer canker sores – eating more fruit/vegetables stopped that in very short order. That very small thing convinced me to keep doing what I was doing.

    Mike and team – please keep doing what you’re doing; very much appreciated.

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