EXCLUSIVE: Michelle Bridges reveals her new program set to help women through the challenges of menopause

Nourish and reset.
Loading the player...

As we approach the change of life that is menopause, it’s essential to feed and replenish our body with nutrients like calcium, protein and omega-3.

Michelle Bridges says this was a key consideration when devising The Menopause Method eating plan.

“You will see a lower-carb approach to eating, as insulin resistance can be a real issue for many menopausal women,” she explains. “But you won’t see carbs demonised, as we feature a pasta dish each Wednesday. Who doesn’t love a little pasta?”

Below are two recipes from Michelle’s new eating plan!

Michelle turns 54 this year. (Image: Instagram)

Baked Eggs, Italian Style

Serves: 2


  • 2 tomatoes, chopped
  • 1 zucchini, finely chopped
  • ½ red capsicum, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp olive oil
  • 8 kalamata olives, pitted
  • 4 cage-free eggs
  • 20g reduced fat cheddar, grated
  • ¼ cup basil leaves


  1. Preheat oven to 190°C. Line a large baking tray with non-stick baking paper. Scatter over tomatoes, zucchini, capsicum and garlic. Drizzle with oil and toss to coat.
  2. Roast vegetables for 20 mins or until almost tender. Remove from oven and reduce temperature to 180°C.
  3. Mix olives with vegetables and divide mixture between two ovenproof dishes. Make 2 indentations in mixture in each dish. Crack an egg into each indentation and sprinkle cheese over.
  4. Bake for 8-10 mins or until eggs are just set. Top with basil leaves and sprinkle with freshly ground black pepper to serve.

Michelle is the founder of 12WBT (12 Week Body Transformation). (Image: Instagram)

Miso Salmon with Cauliflower Fried Rice


  • 250g Atlantic salmon fillets
  • 1 tbsp miso soybean paste
  • 2 tsp honey
  • 250g cauliflower
  • 1 tsp olive oil
  • 3 shallots, finely sliced
  • 1 tsp ginger, finely grated
  • 1 clove garlic, crushed
  • ¹/³ cup frozen peas, thawed
  • 2 tsp soy sauce
  • 1½ tsp sesame seeds, toasted
  • 2 tbsp fresh coriander
  • ½ fresh lime, cut into wedges


  1. Cut salmon into 2 portions. Combine miso paste and honey and rub all over salmon. Place onto a foil-lined oven tray and set aside. Preheat grill.
  2. Cut cauliflower into florets and process in a food processor until it resembles grains of rice. Heat olive oil in a non-stick wok or deep frying pan over medium heat. Add cauliflower, white part of shallots, ginger and garlic and stir-fry for 5 mins until tender.
  3. Cook salmon under the grill for 4 mins each side, turning once. Meanwhile, add peas to cauliflower mixture and stir-fry for a further 3 mins until tender. Toss soy sauce through.
  4. Serve salmon with the cauliflower fried rice, sprinkled with sesame seeds and coriander, with lime wedges on the side.

Pick up your copy of Woman’s Day on Monday 4 March to read about Michelle Bridge‘s The Menopause Method.

Related stories