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A few weeks ago, we assembled an official Essential Thyroid Cookbook ambassador team. What a delightful and enthusiastic group! We’ve been so grateful for their support and infectious energy about this “Hashimoto’s diet cookbook” as a few have lovingly called it.

They’ve had time to read, learn, and cook from our cookbook and here’s what a few of them had to say. Some feedback has been shortened for brevity.

[Go here for Part 2, where you can read additional reviews.]

From Melinda Stevens, Kaiserslautern, Germany:

Whew…where do I begin? This book is packed full of critical information for those of us with autoimmune challenges. So many of the issues that are prevalent among several of the popular autoimmune diets were challenged and addressed with substantial research. It was so refreshing to read your two chapters on “In Defense of Grains” and “In Defense of Legumes.” They brought a lot of joy for me. This has always been a challenge for me and your suggestions for selecting and preparing proper grains and legumes was immensely helpful and gave me more control.  

I am now on my second read and this time using a highlighter! So many pertinent points and all backed by research. I spend a lot of time reading about Hashimoto’s and autoimmune challenges and always walk away feeling “stressed,” which we are supposed to avoid. Not this book. I walked away feeling empowered and more knowledgeable about choosing foods that fit me and promote healing! 

I especially like the section about the lab results. The little chart was super. I actually printed it off and have it in my wallet so I can read my lab results with understanding and to share with my doctors. 

The recipes are amazing. They taste superb and are colorful to the eye. I love my morning Coconut Banana Matcha Smoothie. It’s so tasty, I feel like I am “cheating.” It’s super with a frozen banana, makes it like ice cream! 

I made Zucchini Noodle Bolognese the other night and prepared your Brazil Nut “Parmesan.” It was delicious and really does taste like parmesan cheese. Even my husband loved it. Going to be a regular around here for sure. 

From Irene Carr, MD, Duluth, MN:

If you have Hashimoto’s or care for clients who do, this book is a MUST. The information is accurately and easily presented as well as up to date and the recipes are scrumptious!   

My favorite quote from the educational part is, “Getting Hashimoto’s managed doesn’t take years of dietary restriction.”  So important to keep in mind when approaching these changes!

I LOVE the brownies…super yummy and satisfying! Love the flax bread too!!! Really delicious toasted and satisfies my craving for bread.  

From Mary R., Berkeley, CA:

I love this cookbook! I can’t wait to get the hardcopy. This is the first cookbook I’ve ever read cover to cover—and highlighted extensively. I have always enjoyed Jill’s writing style and tone in her newsletters, she explains things so clearly, and thoroughly backs up her claims from scientific data and/or her own experience with client outcomes. I’m so happy to have all this wisdom and research collected in one resource along with amazing, delicious recipes. 

I especially appreciated Jill’s explanation of the thyroid hormone production and absorption process and how to “grease the wheels” and optimize the conversion from T4 to T3. I also appreciated the detailed differentiation of this approach vs. Paleo and AIP (along with “In Defense of Grains”), as this has always been so confounding. And yet I think it’s brilliant to cross-reference these diet approaches in the recipes themselves!  

I have hypothyroidism and have been trying to avoid going on any artificial hormone prescription. This is such a deep, useful, definitely “essential” resource for me and I will highly recommend to anyone. Thank you for all your hard work on this! It’s also a beautifully designed book! 

P.S. – I have always wondered what to do with “ground chicken” and wanted to try the Asian Lettuce Wraps. I didn’t have any lettuce one day so I made the ground chicken mixture and cooked some gluten-free “spaghetti” noodles and made a noodle dish that rivaled what they serve at my family’s favorite noodle place in Oakland, CA – Noodle Theory. 

From Hyedi N., Minneapolis, MN:

Some of my favorite quotes from the book are: “One of the reasons that Lisa and I chose to be outliers is that there are currently more AIP cookbooks out there than you can shake a stick at, and for good reason. And in my work with hundreds of Hashimoto’s clients and students, no one has ever said, ‘I want to be on the AIP diet for the rest of my life. I’m fine being on a restricted diet forever.’ Many people say that they’ll ‘do what it takes’ to get relief and to get their lives back, but getting Hashimoto’s managed doesn’t take years of dietary restrictions. That level and duration of restriction isn’t necessary. Even many AIP experts and proponents agree that AIP isn’t a ‘forever diet.’ In short, Lisa and I chose to take the long view with this cookbook—we want it to be a cookbook for the ages. We want it to be what you reach for no matter where you are in your journey and to feel confident that your thyroid and immune system will be well supported for a lifetime.”

The above passages spoke to me the most. I’ve done the Whole30, tried AIP—you name it, but nothing has felt sustainable, and therefore, I’ve not really seen any improvement in my health. But discovering and following the principles and approach of the Essential Thyroid Cookbook has really been what I was looking for. 

The “Parmesan” chicken tenders makes me feel like I’m still eating a favorite food from my “old diet” and are super easy to make—and bonus: my two-year-old can’t get enough of them! 

My husband isn’t always enthusiastic about my thyroid and immune-supportive meals—sometimes I make him something different altogether. But after his first bite of the Maple Dijon Pork Tenderloin, he told me the recipe was a “keeper.” In fact, everything I’ve made from The Essential Thyroid Cookbook has been deemed a winner by both of us. 

From Laura Halpin, Certified Nutrition Consultant, Walnut Creek, CA:

My favorite quotes from the book are: 

1. “Most people with Hashimoto’s are already living with fatigue and overwhelm. And while many can embrace significant dietary restrictions with open arms and complete willingness, for many, being confronted with an inordinately restrictive diet can be met with a great deal of resistance and stress. It’s my intent to explore how much progress we can make together while adding as little additional overwhelm as possible.” 

2. “In most cases, it doesn’t take months and years to tackle autoimmunity to the ground. Given the right tools for healing, it’s stunning what can happen in a matter of a few days and weeks—not months and years.” 

3. “Many are under the misguided belief that our genetic propensity is the strongest leg of this [autoimmunity] stool. Too often, we assume that our genes will determine what diseases we may develop or how long we may live. We also assume we have very little control over the outcome. While our family history and genetic code certainly play a role, we can affect how our genes are expressed. The science of epigenetics shows us that our genes may not be our destiny.”

Jill’s message about genes/epigenetics is empowering. While we do not have control over the genes we’ve inherited, our power comes from creating an environment that promotes or inhibits genetic expression. The Essential Thyroid Cookbook teaches readers how to support the environment of their bodies and thus affect their health outcomes, no matter their genes. 

I regularly work with clients who come to me struggling with an overwhelming therapeutic diet. They feel themselves sinking under the weight of the diet’s details. My advice to them: “We want the least restrictive diet necessary to feel great.”

Autoimmunity shouldn’t feel like a lifetime sentence. Jill’s message that healing can happen quickly and that someone with an autoimmune diagnosis can resume a normal, happy life is in itself medicinal. 

From Mariya J., St. Paul, MN:

The Blackberry Sage Salmon recipe was hands down the best meal I’ve ever cooked. It was uniquely flavorful, surprisingly easy to make, and healthy…triple win. 

The Maple Dijon Pork Tenderloin was mouthwatering and delicious. I love how these recipes use intricate combinations of ingredients to become packed with flavor and be nutritionally dense. 

I really appreciate the alternative options on making so many of the recipes so that my dietary restrictions can be included!

From Joni Lahr, Marion, IA.:

This line by Dr. Mark Hyman blew me away: “One of the most important factors that lead to hypothyroidism is exposure to environmental toxins, such as pesticides, which act as hormone or endocrine disruptors and interfere with thyroid hormone metabolism and function. In fact, one study found that as people lost weight they released pesticides from their fat tissue. These pesticides then interfere with thyroid function and cause hypothyroidism.”

People are exposed to so many environmental toxins on a daily basis and being healthy is about so much more than just what you eat. It’s what goes on your skin, what you breathe, and so on. So eye opening. 

I also appreciated the information about how Hashimoto’s is the most common autoimmune disorder, but most conventional doctors won’t test for it because they can’t write a prescription to treat it, or their treatment plan wouldn’t change anyway. 

All of the recipes have been so good! The Asian Lettuce Wraps have been a great addition, along with Melissa’s Homemade Mayo, the Brazil Nut “Parmesan”, and so many more. I follow more of a Paleo based diet because I have found that is what works best for me, I don’t love labels but that it tends to be where I fall, and I love that I can easily pick out the Paleo recipes. I also love that many of the recipes have adaptations or notes to make them even easier to make, you can tell they have been tested and made with love.