Recipes › Menopause Dinner Recipes
Menopause Dinner Recipes
Dinners for menopause and beyond lean on protein, calcium, and vegetables in quantities that actually satisfy. These recipes skip seed oils and ultra-processed ingredients, scale for batch cooking, and store well for the week ahead.
Moroccan Spiced Tomato and Egg Soup
A Moroccan-style soup built on fresh summer tomatoes, chickpeas, and warm spices, finished with eggs poached directly in the broth. Served with fresh cilantro a
Korean Pork and Cabbage Stir-Fry (Dwaeji Bokkeum)
Thinly sliced pork belly is stir-fried with cabbage, carrots, and leeks in a gochujang and soy-based sauce. Served over steamed rice.
Pork Fennel Stir-Fry
A stir-fry of sliced pork loin, fennel, silverbeet, and cannellini beans cooked with garlic, lemon, and dried chilli in olive oil. Finished with fresh parsley a
British-Style Chickpea Noodles with Leek, Mushroom and Brown Sauce
Egg noodles tossed with chickpeas, leek, mushrooms, and a savoury British-inspired brown sauce made from tomatoes, Worcestershire-style aromatics, and malt-forw
Lentil Coconut Zucchini Stew
A Thai-spiced stew of red lentils simmered in coconut milk with fresh tomatoes, zucchini, and red bell pepper. Seasoned with red curry paste, ginger, and lime.
Pumpkin Lentil Stew
A Middle Eastern style stew made with red lentils, pumpkin, and tinned tomatoes, spiced with cumin, coriander, and cinnamon. Finished with lemon juice and fresh
Leek Fennel Chickpea Braise
A slow-braised French-style dish of dried chickpeas cooked with leeks, fennel, carrots, celery, and fresh thyme in a white wine and tomato broth. The vegetables
Lamb Lentil Soup
A spiced Ethiopian-style soup made with bone-in lamb pieces, red lentils, fresh tomatoes, and a blend of berbere spices simmered in a rich aromatic broth built
Pea Chickpea Noodles
Egg noodles served in a thick, herb-flecked sauce made from mushy peas and chickpeas, finished with sautéed leeks, kale, and a squeeze of lemon. The sauce draws
Lamb Pumpkin Soup
A spiced lamb and chickpea soup built with ras el hanout-style spices, root vegetables, and tinned tomatoes, finished with fresh lemon and coriander.
Greek-Style Prawn and Fennel Bake
Raw prawns are baked with fennel, tomatoes, olives, and feta in a garlic and lemon olive oil base. The dish is finished with fresh parsley and served from the b
Chicken Preserved Lemon Tagine
A slow-braised chicken tagine with chickpeas, preserved lemon, and green olives in a spiced tomato and onion sauce. Served with whole grain couscous.
Chicken Lemongrass Larb
A Thai minced chicken salad cooked with fish sauce, lime, chilli, and toasted rice powder, served over brown rice with fresh coriander, mint, and shallots.
Sardine Silverbeet Wrap
Tinned sardines combined with sautéed silverbeet, caramelised onions, and fresh lemon juice, served in warmed flatbread wraps with extra virgin olive oil and or
Oyakodon with Silverbeet and Mushrooms
A traditional Japanese rice bowl topped with silky egg and tender chicken cooked in a light dashi and soy broth, layered over steamed rice with sautéed mushroom
Beef Parsnip Stew
Tender beef chuck braised low and slow with winter root vegetables, silverbeet, and aromatics until melt-in-mouth. Finished with fresh lemon zest and parsley fo
Lentil Capsicum Bake
A baked dish of brown lentils, roasted capsicums, and onions layered with thick yoghurt, finished with melted butter and warm spices. Served warm as a complete
Ghormeh Sabzi (Persian Herb and Lamb Stew)
A slow-braised Persian stew of lamb shoulder, dried limes, kidney beans, and a large volume of fresh herbs including parsley, coriander, and chives, served over
Chicken White Bean Soup
A Provençal vegetable and bean soup finished with a fresh basil and garlic pistou. Chicken thighs are simmered in the pot to add depth and protein.
Vietnamese Beef Phở
An aromatic beef and bone broth soup with rice noodles, fresh herbs, and traditional Vietnamese spices. Served with lime, chilli, and coriander for individual s
Greek-Style Lamb and Vegetable Stew
A slow-simmered lamb stew with tomatoes, zucchini, and eggplant, seasoned with oregano and lemon. The lamb is braised in water with whole aromatics until tender
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