There’s no doubt about it—protein is an easy thing to center a dinner around. But unlike the main courses of my past, my recipes that contain an animal protein are now produce-packed, often using the meat as an accent or an equal participant with a bounty of vegetables, herbs, and spices. I almost never serve beef, but I occasionally put some grass-fed bison on the table. When it comes to fish, I seek out choices that respect sustainability. Chicken, of course, must be organic under all circumstances. If possible, I like to know the farmer personally—or at least get a reference from a friend in the know.

My decision to include animal protein in my diet was influenced by Terry Wahls, MD, in her book Minding My Mitochondria: How I Overcame Secondary Progressive Multiple Sclerosis (MS) and Got Out of My Wheelchair. Though some aspects of Dr. Wahls’ regime don’t dovetail with mine, her practice of eating high-quality protein as a path to mitochondrial health resonated with me and my MS journey. Healthy mitochondria (found in every cell) generate energy and enable the storage of vital compounds our body needs, specifically for functions like muscle contraction, brain agility, and tissue repair and regeneration—all of which are compromised when MS is in the picture. So while you won’t find me carving roast beef on a daily basis, meat is definitely a part of my diet.