Dr. Pamela Fergusson, Registered Dietitian

08/07/2025

1. Ethics: Calling ourselves vegan means that we are committed to an ethical set of principles. Vegans do not use animals for food, clothing, cosmetic or entertainment purposes, Being able to speak to a health professional who understands and shares those values means a lot to the vegan clients I have worked with over the years.

2. Credibility: having RDs personally choose to be vegan lends the vegan movement credibility. Veganism often gets attacked as extreme or unsafe, and when health professionals choose veganism for themselves it helps people understand that we truly can meet all of our nutritional needs as vegans.

Conversely, when an RD stops being vegan, it might make people worry that the vegan diet and way of life are in some way lacking. This can happen when any influencer stops being vegan, but a health professional has an educated opinion about nutrition and our food system, so they may hold more sway. Building a platform where a commitment is made to protect the animals and then turning away from that may give the impression that it is no big deal to stop being vegan. In fact, vegans believe that animals are sentient beings and their bodies are not ours to eat and exploit. Moving away from veganism is changing an entire worldview and ethical framework, not a decision to be made lightly.

3. Specialization: Vegan Dietitians who specialize in plant-based diets are important because while any dietitian should be able to work with vegans, and provide them with informed advice, a vegan dietitian committed to the specialty of plant-based diets will have the opportunity to keep up to date with current research and also have their own real-life experience of eating this way. Specialization helps to ensure that the vegan community is getting the best possible advice to thrive as vegans.

Cont in comments…

07/20/2023

Big announcement 📣

After eight wonderful years in practice, I’m making the decision as of Sept 30th 2023 to close down my private practice.

My private practice has been an incredible journey, and I’ve learned so much. It has been an honour and a privilege to connect with each of you here on Instagram, sharing my passion for vegan nutrition.

To every one of my clients, thank you for the trust you placed in me over the years. From my little office in Kensington market, Toronto, to my home-based office in Nelson, BC, you shared so much with me and I value that trust so much.

In December 2022 I started working for Interior Health in Eating Disorder therapy and that position has now expanded to include outpatients. I love my new role and I have decided to focus on this work at this point in my career.

I love changes. In my career I’ve worked clinical, community, public health, research and education and loved all of it. I enjoy the challenge of a new role and I’m learning so much, and bringing so much of what I learned in the last 8 years of my private practice to my new job.

On a personal note, I started my private practice because I believed in the power of plant-based nutrition to help people, and because I knew that as a vegan dietitian, I was in a unique position to be an activist for the animals. I believe I’ve had the opportunity to do both and I’m so grateful for that.

I also wanted the flexibility of working from home so I could be there for my 4 children- who are now so grown and I have more independence with my time.

I’m also hitting a big personal milestone this September in that I am paying off my mortgage. My practice helped me to achieve that and I’m so grateful to each of you for your support.

I will miss being here with each of you, we have such a great community and I’ve loved being part of it.

Remember, be kind to the animals and to each other. There are still a few slots available before the end of September if you want to book (link in bio)

🐮🐷🐔🐟🍏🍉🥦🌽🥕🍠

04/07/2023

Practice update!!

A big hello from me. I have some news and first I want to acknowledge that I’ve not been around much lately and I do appreciate you sticking with me and continuing to be such an amazing community. I’m very lucky!

My big news is that a few months ago I started a new role as a half time eating disorders dietitian for , here in the West Kootenays. I get to work with the incredible and she lights me up everyday. 💓

I absolutely love my new job and while it’s been a steep learning curve, I’ve always loved learning, and embraced change. My 20 year+ practice has spanned clinical, to public health to research and education to community practice. I’ve worked in Africa, Asia, Europe, the USA and Canada, and I’m loving stretching and growing and learning in my new role.

I still have my private practice, but my availability is a bit reduced. I’d still love to see you on my clinic days , as ever I welcome you and continue to specialize in plant based diets in my private practice. And of course, I hope it goes without saying, but I myself am forever vegan 🐓🐖🐟🐥🌱

These days I’m focusing on my yoga practice, being a mom to teenagers, doing puzzles and spending time with .

Even though I’m not posting as often, I will still be here to share when I can. I really am so grateful for all of you.

Keep eating plants, looking out for the animals, and each other ♥️

03/31/2023

How I eat vegan on vacation!

I take my vegan food seriously!! That was one of the reasons I chose to come to to celebrate my 50th birthday.

The vegan options in Playa are incredible!! Some of the best vegan food I’ve ever had.

Here are my best tips:

1. Do some research in advance, and if you can select a location that is vegan friendly

2. Download the Happy Cow app. It’s amazing! You can find vegan and vegan-friendly restaurants with handy maps and reviews to help you find the best local options.

3. Find the balance that works best for you. I love to enjoy comfort foods like pizza and burgers but I also look for fruit and salads because that keeps me energized and feeling great on holiday.

Drop your favourite vegan-friendly vacation spots below!

03/13/2023

Rising prices? Plant proteins are still the best value! So proud to be part of getting this important message out!

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02/05/2023

Anyone else gasping as they circle the supermarket watching the weekly price increases?

As a busy parent I love east meals that provide good nutrition, my kids enjoy, make delicious leftovers and are inexpensive too. This lentil stew hits all of those targets. 💥

I don’t have an exact recipe, and I tend to sub in what I have on hand. Today I added kale and barley to the usual lentil, potato and carrot mix.

I start with sautéing some onion and garlic, but if you don’t have fresh on hand, powder will do. I add in lentils, potatoes and carrots, cover with veggie broth and cook at a low boil until everything is tender. Usually about 30 mins. To add flavour and some B vitamins i stir in some marmite or nutritional yeast (optional) and squeeze in a little lemon. I finish by adding some fresh or frozen greens like kale or spinach if I have it on hand. Frozen peas could work too! Add salt and pepper to taste.

Simple, easy to have this bubbling away on the stovetop on a Sunday afternoon. Double the recipe for leftovers!

Keep this easy recipe saved to help you keep your weekly food budget down. And check out my 30 min meals Instagram highlight for more inexpensive, nutritious, family-friendly plantbased meals 💓🙏

12/17/2022

Unpopular opinion.

Ten solid recipes is enough.

Hear me out. You may love being creative in the kitchen. If that’s your joy, go for it! Try new recipes every week and really shine.

But it’s also completely fine to have 10 solid recipes you love, that you know and trust and rotate between. That’s enough variety to meet your nutritional needs. That’s enough recipes to feed an athlete or feed a family.

Sometimes I feel really inspired and want to cook and make something new and exciting, but often I’m tried and happy to turn to what is tried and true. That’s ok. Don’t compare your reality to someone else’s highlight reel. You don’t have to constantly be in the kitchen to thrive nutritionally.

Looking for some of my favourites? Check out my 30 min meals and vegan baking highlights.

Look for recipes you enjoy, that you have time to make with ingredients that are easy for you to obtain. Try choose recipes that include a variety of the vegan food groups: grains, protein foods, fruits & veggies and nuts & seeds.

You’ve got this!!

Let me know in the comments below if you are constantly trying new recipes or you prefer to stick to your favourites.

(Note, this is easily the 200th time I’ve made these banana oat chocolate chip muffins and they are perfect every time. Recipe in the vegan baking highlights)

11/19/2022

Lemon garlic butter pasta with kale
🧄 🍋 🥬

This pasta is so flavourful, comes together quickly with ingredients you likely already have on hand and will be sure to please a crowd.

I saw this trend and realized it’s so easy to veganize. Try it and tell me if you love it like we do!

Ingredients
500 g package of dried pasta
3 tablespoons olive oil
2 tablespoons Vegan butter or margarine (optional)
5 large garlic cloves minced
1/2 garlic powder
1 tsp dried basil
1 large lemon juice and zest
1 cup chopped frozen kale or spinach
Salt and black pepper to taste
1/4 cup nutrition yeast

Instructions

Bring a large pot of salted water to boil. Cook pasta until firm to the bite (al dente), about 8 minutes. Drain, reserving 1 cup of pasta water.

Meanwhile, heat olive oil in a large pan and stir in vegan butter if using. Add minced garlic and cook over medium heat and stir until fragrant, about 30 seconds. Remove from heat.

Once you've drained the pasta, set the pan with the garlic mixture over medium heat. Add drained, cooked pasta and 1/2 cup of reserved pasta water; toss to coat. Add the frozen kale or spinach, garlic powder and dried basil and stir until heated through.

Cook and stir until heated through, adding more pasta water if pasta seems too dry.
Remove pasta from heat and stir in lemon zest, juice and nutritional yeast.

Season to taste with salt and pepper. Transfer to serving bowl or platter; top with a sprinkling nutritional yeast if desired .

Pasta was my first love, and the affair is still going strong. I’m so glad that I am still discovering ways to keep it fresh all these years later 🧄 🍋 🥬

10/24/2022

Spotted at Walmart!

10/20/2022

Great post about seed oils!

Seed oils have different fatty acids, making some more healthy than others. Learn about the best seed oils, their benefits, and more.

10/12/2022

From my family to yours, happy Indigenous People’s Day and Happy Thanksliving
2022

May the years to come be more gentle than the past.

10/09/2022

Vegan baked goods are every bit as yummy as non-vegan.

You don’t need eggs or dairy to make a delicious cake. I got this Lemon Cake 🍋 recipe from
I made this cake for my son’s 18th birthday.

This cake is light, tender, flavourful and easy. We all agreed it’s delicious 😋

Looking to give up eggs and dairy? Start by dropping them from your baking. My baking has never been better since I went vegan. Baking tastes better without all the cruelty.

Drop a heart below if you love vegan baking ❤️