Edible Cooks: Why I’m Embracing More Protein

Styling and Photos by Bèatrice Peltre

For years, I’ve danced around the edges of meat. Not literally, of course, but philosophically. I was raised in France, a place where food is both reverence and rhythm, and where poulet rôti (roasted chicken) on Sundays, charcuterie boards and festive gigot d’agneau (leg of lamb) were simply part of life. But I was always the outsider. Even as a child, I gravitated more toward vegetables and grains, imagining meals that felt lighter—and perhaps, I thought, more virtuous. In my 20s, I even became a vegetarian for eight years.

But something has shifted.

Now in my 50s, raising a competitive teenage figure skater daughter and a growing 10-year-old son, I’ve come to rethink my relationship with protein—not just for my children and husband, but for myself too. I began noticing small things: afternoon fatigue that crept in, sluggish mornings despite a full breakfast and a sense that my meals—while beautiful, fresh and nourishing in their own way—weren’t quite giving my body what it truly needed.

The common thread? Not enough protein. When I started paying more attention—adding an egg or two at breakfast (for sure, I’m lucky to truly love eggs), a few slices of smoked trout at lunch or a handful of green lentils tossed into a favorite salade composée—I felt it. A steadier energy. Less need for that familiar morning lift often aided by a not-quite-necessary slice of cake—delicious nonetheless. More strength during my runs. And, perhaps most surprisingly, a quiet return of what I like to describe as vitality and a sense of being rooted in my body again. Phew!

So I’ve made a few simple, intentional changes in the way I cook by going back to my trusted recipes and tweaking them to include more protein. Here, a fall root vegetable galette becomes more filling with the addition of shredded chicken. A clafoutis dessert is boosted with the addition of almond meal, and green lentils bring extra protein-rich nutritional value to a favorite everyday salade composée.

At breakfast, it’s always protein first—eggs, yogurt, nuts, smoked fish—with sugar kept to a minimum so that we start the day on the best possible note. Like me, my son adores his avocado toast with poached egg on top. I know how much that kind of sustained energy supports the children, especially when it comes to fueling their physical activity and staying attentive during long school hours. Everyone benefits, really—everyone’s a winner.

Of course, the ethical questions around eating meat have never really left me. I’ve long questioned the sustainability and morality of consuming animal products. That hasn’t changed. What has changed is my understanding that it’s possible to make conscious, humane choices—sourcing local, organic, grass-fed meats and wild or responsibly farmed fish. I’m deeply grateful for the local farmers, producers and retailers who help make those choices possible.

Adding more protein has been one of those changes that sticks—it works, and it doesn’t disappoint. Try it: You might be surprised how good it feels.

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