Hormone Healthy Eats – Lauren Chambers

This recipe is incredibly flavorful (savory with the perfect hint of sweet) and naturally high in protein (about 20 grams in two or three small patties), which supports everything from optimal blood sugar to the facilitation of tissue and muscle growth (key for rebuilding your uterine lining post-period and firing up your metabolism!). I love to make a big batch of patties and store them in the freezer for 2 to 3 months for a quick reheat-and-eat option on busy mornings.

1 pound organic ground turkey thighs (you can substitute ground turkey breast, but it tends to be drier) 1⁄4 cup pure maple syrup 1 teaspoon poultry seasoning 1 teaspoon sea salt 1 teaspoon smoked paprika 1 teaspoon garlic powder 1⁄2 teaspoon cinnamon 1⁄2 teaspoon dried sage 3 sprigs fresh rosemary, needles minced 2 tablespoons grass-fed ghee or avocado oil, for frying 1. Combine all the ingredients except the ghee or avocado oil in a medium mixing bowl using your hands (I like to wear gloves for this).

Form into 10 to 12 balls (a little larger than the size of a golf ball). 2. Heat the ghee in a large stovetop pan over medium heat until the pan is hot and the ghee is melted. In batches if necessary, add the sausage balls and use a spatula to mash each ball to form more of a patty.

Cook for 2 to 3 minutes on each side, until the internal temperature reaches 165°F. Remove from the pan, then serve or let cool to room temperature and store in an airtight container in the fridge for up to 5 days or in the freezer for 2 to 3 months. Protein-rich Herby Egg Salad Bagel Sandwich Egg salad isn’t for everyone, but if you love it, then you’re going to love this herby version.

The pickles add crunch and probiotics that work to boost gut health and support estrogen elimination, while the eggs themselves are rich in both macro- and micronutrients that support follicle maturation and ovulatory function. This recipe is on our regular lunch rotation, and while I prefer the egg salad on a toasted everything bagel, it’s also delicious on bread, in lettuce wraps, or served in a bowl with crackers and crudités for dipping.

3 large pasture-raised eggs 1 tablespoon apple cider vinegar 1 medium dill pickle, fermented if possible, diced (about 1⁄4 cup) 1 tablespoon minced fresh chives 1 tablespoon minced fresh dill 2 tablespoons avocado oil mayonnaise (or 1⁄2 small avocado, mashed) 1 teaspoon Dijon mustard 1⁄4 teaspoon sea salt Black pepper to taste Red pepper flakes to taste Gluten-free everything bagel, halved Extra virgin olive oil or ghee Sliced avocado, thinly sliced radish, microgreens, and hemp seeds, for topping 1.

The information in this book is provided for educational purposes only and is not intended to diagnose, treat, cure, or prevent any condition or disease. This book is not intended as a substitute for consultation with a licensed practitioner. Please consult with your own physician or healthcare specialist regarding the suggestions and recommendations made in this book. Copyright © 2026 by Lauren Chambers Cover design by Laura Palese Cover photograph by Eva Kolenko Cover © 2026 Hachette Book Group, Inc. Hachette Book Group supports the right to free expression and the value of copyright.

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For information, please contact your local bookseller or the Hachette Book Group Special Markets Department at [email protected]. Photography by Eva Kolenko Styling by Emily Caneer, Genesis Vallejo, and Allison Fellion Text illustrations by Leigh Savage ISBN 9780316577885 (hardcover), ISBN 9780316577892 (ebook) LCCN 2025941562 E3-20251001-IH-NF-ORI OceanofPDF.com To my daughters, Eloise, Amelia, and Frances: May you feel in awe of, empowered by, and at peace with your bodies.

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