Gwen Sloan’s fitness journey began in her mid-30s, when she realized that staying active alone wasn’t enough. “I was doing all the workouts, but my body wasn’t changing the way I hoped,” she says. That’s when she turned to her plate.
Switching to a vegan diet helped her feel lighter almost immediately. But Gwen didn’t just want to eat plant-based—she wanted her meals to actively support her metabolism. So she started paying attention to how different foods made her feel: energized, sluggish, or satisfied.
She quickly discovered that whole, fiber-rich ingredients were her body’s best allies. “I’d eat a lentil salad for lunch and still feel fueled at 4 p.m.,” she says. “No crashes, no cravings.”
Instead of overloading on processed vegan substitutes, Gwen built her routine around staples like leafy greens, beans, sweet potatoes, and avocado. She also learned to cook with spices like chili and turmeric, which didn’t just add flavor but seemed to fire up her digestion.
Now, her meals are simple but strategic. A warm bowl of black bean chili after a strength session. A smoothie with flaxseed and spinach in the morning. “I’m not eating to lose weight,” she explains. “I’m eating to feel strong and lean.”
And the fat loss? It followed. “When your body gets what it needs, it lets go of what it doesn’t,” Gwen says.
