Why I Eat the Way I Eat - August 2026 News from Gut Healthy
Published 11 days ago • 3 min read
August 2026
And Why It Works for Me
I’ve never really liked meat.
The idea of eating the muscle and tissue of another living creature has always made me shudder but I ate it because I thought I was supposed to. It was simply what people did.
That changed in 2018. After a health scare, I started researching nutrition and different approaches to eating. What I learned changed the way I looked at food. And because both of my parents died from pancreatic cancer, I was especially interested in what I could do proactively to support my health.
I wasn’t looking for a quick fix or a perfect diet. I wanted to find a way of eating that made sense to me, something I could feel good about, both physically and philosophically.
That eventually led me to veganism. People choose veganism for all sorts of reasons. For some, it’s about animals. For others, it’s about the environment. Health is a big motivator for many people, too. A well-planned plant-based diet can provide plenty of fibre, vitamins, minerals and beneficial plant compounds, and research has linked predominantly plant-based eating patterns with a lower risk of several chronic diseases.
For me, it’s a combination. I care about my health and I care about the environmental impact of the food choices we make. And yes, there’s also the grocery bill. Beans are a whole lot cheaper than meat!
Today, I’ve taken my eating one step further and follow a whole-food, plant-based diet. Veganism tells you what you don’t eat: animal products. Whole-food, plant-based eating puts more emphasis on what you do eat: vegetables, fruit, beans, lentils, whole grains, nuts, seeds and other minimally processed foods.
That distinction is important to me. I’m not interested in simply replacing meat and dairy with highly processed vegan alternatives. I want to fill my plate with foods that are nutrient-dense and nourish my body.
And here’s the part I didn’t expect: I really enjoy food now.
Before, I often felt like I was eating simply because I had to eat. Now, I genuinely look forward to my meals. I love experimenting with new vegetables, beans, grains, herbs, and spices and discovering new ways to make simple ingredients delicious.
I don’t expect everyone to become vegan, and I’m certainly not here to tell anyone what they should eat. But I do think it’s worth occasionally stepping back and asking ourselves why we make the food choices we do.
Why do you eat the way you do?
Be well,
Peggy
Almond, Broccoli & Cabbage Salad
I am in love with this salad! It’s so tasty, comes together quickly, and the best part is that local broccoli and cabbage are in abundance right now.
Double Chocolate Cookies
If you're looking for a chocolate fix, this cookie delivers! And the surprise ingredient? Beans! You'd never guess they're hiding in there.
BIG NEWS
As of September 1, I’ll be seeing clients in person and virtually at Good to Go!
I’m excited to be joining their team as a holistic nutritionist and offering one-on-one nutrition counselling from the clinic.
This is an exciting new chapter for me, and I can’t wait to see where it takes me!
We’re being told to eat more protein, but is more really better? I take a closer look at the latest research and why the quality of our diet may matter more than chasing a protein number.
I’m offering my Plant-Based Summer Weeknight Meals collection for FREE! It includes 7 easy, delicious recipes perfect for those nights when you want something tasty and nourishing without spending hours in the kitchen.
Consider it my little thank-you for making it all the way to the end of the newsletter.
Enjoy the rest of your August and I'll see you in September!
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