Eat to Thrive During Menopause by Jenn Salib Huber: Cookbook Review

Eat to Thrive During Menopause is the debut book from Jenn Salib Huber. Huber is a registered dietitian and naturopathic doctor. Released on October 21, 2025, it offers readers a way to manage their hormonal changes through a balanced diet.

I want to thank Workman Publishing and NetGalley for the opportunity to read an advanced copy of Eat to Thrive During Menopause. All opinions presented here are solely mine.

Synopsis from Goodreads

In her first book, nutritionist and naturopath Jenn Salib Huber gives the millions of women in perimenopause or menopause a clear path to using research-based information about food choices to alleviate their symptoms. Following the principles of intuitive eating, Salib Huber teaches readers to manage menopause without dieting and food rules. Instead, she lays out the key ingredients that can support women in midlife and follows it with recipes to equip them in the kitchen. The recipes include the five key ingredients to Powerful soy and phytoestrogens, protein, calcium, omega-3 fats, and fiber. These ingredients are the featured players in such mouthwatering recipes as Ginger Squash Red Lentil Soup (good for protein and fiber), Slow-Cooked Tikka Masala (filled with vital soy and phytoestrogens), Spinach and Mozzarella Pita Pizza (a great source of calcium), and even No Bake Peanut Butter Chocolate Tofu Pie for dessert (for fiber and omega 3s). Eat to Thrive During Menopause shows how nutrition for menopause health can be not only nourishing and satisfying, but healing and restorative too.

My Opinions

I was excited to give this cookbook a read when I came across it, because I am in the throes of hormonal changes. Any help I can get during this time is truly appreciated! Unfortunately, this book didn’t do it for me. The recipes are easy to read and understand. But I need more than that.

While I appreciate the science and the explanation behind including certain foods in one’s diet, there’s a distinct lack of alternatives offered. Some of the ingredients are not easily accessible. And I say that as someone who lives in a culturally diverse area with many shopping options. If the ingredients are available, they aren’t always affordable.

Another issue I have with the recipes in this book is the lack of variety. I understand that certain ingredients are used repeatedly because of the benefits they offer. But if I were to make several of the recipes, I would be the only person in my house to eat them. And that takes it back to the ingredients used.

Overall, this cookbook, which contains under 100 recipes, is a pass for me. But that doesn’t mean it won’t work for you!

Are you looking for more food-related content? Check out my other Foodie Fridays posts.