Rachael Ray, Dr. Ian Smith share recipes from 'The New Menopause Kitchen'
Bestselling author Dr. Ian Smith is taking on a topic that affects millions of women -- menopause-- in his new book, "The New Menopause Kitchen."
The book includes not only nutrition and lifestyle advice from Smith but also over 50 recipes from celebrity chef Rachael Ray.
Smith and Ray joined "Good Morning America" on Wednesday to share recipes from the book, including lemon garlic shrimp, Dijon-panko chicken and more.
Try the recipes below!
Lentil Bolognese with Whole Wheat Spaghetti
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, diced
2 medium celery ribs, diced
3 garlic cloves
1/2 cup green or brown lentils, rinsed
1 (14-ounce) can crushed tomatoes
1 teaspoon dried oregano
Salt and pepper to taste
4 ounces dried whole wheat spaghetti
Directions
In a large pot, heat the olive oil over medium heat. Add the onion, carrots and celery and sauté for about 5 minutes, until softened. Add the garlic, lentils, crushed tomatoes, oregano, salt, and pepper (will likely need to add a can of water as well to get it going).
Bring to a boil, then reduce the heat and simmer for 25 to 30 minutes, until the lentils are tender.
Meanwhile, cook the spaghetti according to the package instructions; drain.
Serve the lentil Bolognese over the spaghetti.
Dijon-Panko Chicken Tray Bake with Roasted Vegetables
Serves 4
Ingredients
1 pound broccolini or green beans, trimmed
2 shallots, thinly sliced
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1/4 cup Dijon mustard
Grated zest of 1 small lemon
4 tablespoons unsalted butter, softened
2 cups panko breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh thyme
4 (6-ounce) boneless, skinless chicken breasts
Directions
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
Bring a large pot of water to a boil. Fill a large bowl with cold water and ice. Add the broccolini or green beans to the boiling water and blanch for 2 minutes, then transfer to the ice bath until cool; drain well.
In a large bowl, toss the blanched vegetables with the shallots and olive oil. Season with salt and pepper and set aside.
In a small bowl, combine the Dijon, lemon zest, and softened butter. In a medium bowl, season the panko with the parsley and thyme.
Season the chicken with salt and pepper. Arrange the chicken on the prepared baking sheet, leaving space all around for the veggies. Top each breast with a slather of mustard butter, then pack on the herbed panko.
Arrange the vegetable mixture around the chicken breasts. Roast for 22 to 25 minutes, until cooked through.
Cauliflower Rice Stir-Fry
Serves 4
Ingredients
2 tablespoons toasted sesame oil
2 garlic cloves, minced
1 head cauliflower, riced, or 4 cups refrigerated or frozen cauliflower rice
1 cup chopped mixed vegetables (such as carrots, peas, bell peppers)
2 tablespoons soy sauce or tamari
Sliced scallions, for garnish
Directions
In a large skillet, heat the sesame oil over medium heat. Add the garlic and stir-fry for 30 seconds. Add the cauliflower rice and mixed vegetables and stir-fry for 5 to 7 minutes, until tender.
Stir in the soy sauce and cook for 1 minute. Garnish with scallions.
Mediterranean Chickpea Salad
Serves 4
Ingredients
1 (15-ounce) can chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 medium red onion, chopped
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Salt and pepper to taste
Directions
In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion and parsley.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad and toss gently.
Lemon Garlic Shrimp with Quinoa
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 pound large shrimp, peeled and deveined, tails removed
Juice of 1 lemon
Salt and pepper to taste
2 cups cooked quinoa
Chopped fresh flat-leaf parsley, for garnish
Directions
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the shrimp, lemon juice, salt, and pepper and cook, stirring occasionally, until the shrimp are pink, 4 to 5 minutes.
Serve the shrimp over the quinoa, garnished with parsley.
Chicken in Salsa Verde
Serves 4
Ingredients
1/2 (28-ounce) can poblano peppers, stemmed, seeded, and drained
1/2 (28-ounce) can crushed tomatillos
4 garlic cloves, crushed
1 small onion, chopped
1/2 cup fresh cilantro
Juice of 2 limes
1 tablespoon ground cumin
1 teaspoon dried oregano
Salt and pepper to taste
4 (6-ounce) chicken cutlets
Salt and pepper to taste
3 tablespoons extra-virgin olive oil
1 (28-ounce) can black beans, rinsed, drained and warmed
2 cups cooked brown rice
Directions
Combine all the sauce ingredients in a blender and puree; set aside.
Season the chicken liberally on both sides with salt and pepper. Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken and brown the first side for a few minutes, then turn and lightly brown the other side for another few minutes.
Add the sauce to the skillet, turn the heat down to medium-low, and simmer for about 15 minutes to thicken a bit.
Serve the chicken and sauce with the black beans and brown rice.
Recipes reprinted with permission from © 2026 Ray Marks Co. LLC. All rights reserved.
'GMA' kitchen picks
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