Inflammation and Your Health, Plus a Delicious Recipe!

Inflammation is the body’s natural response to injury or infection. There are two types of inflammation: acute and chronic. Acute inflammation is normal and helpful. It’s immediate and temporary. Chronic inflammation, on the other hand, is persistent inflammation that has gone out of control. This ongoing inflammatory response causes damage to the body that leads to a variety of diseases.

chronic inflammation

Follow the link below for helpful, straightforward information about chronic inflammation and the different ways it can affect your body.

Read on for a delicious pan roasted salmon recipe, high in heart-healthy, ANTI-INFLAMMATORY OMEGA-3 FATTY ACIDS– and IP Phase 1 friendly!



  • 1 teaspoon basil leaves
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano leaves
  • 1/2 teaspoon crushed rosemary
  • 1/2 teaspoon sea salt
  • 4 (4 oz) salmon filets with skin
  • 1 tablespoon + 2 teaspoons olive oil
  • 2 tablespoons stevia
  • 1 medium fennel bulb cored and sliced
  • 1 cup cherry tomatoes
  • lemon wedges
  1. Mix all seasonings in medium bowl. Sprinkle 2 teaspoons over salmon. Set aside remaining seasoning mixture in bowl.
  2. Heat 1 tablespoon of the olive oil in large skillet on medium-high heat. Place salmon, skin-side up, in skillet and cook for 5 minutes.
  3. Add stevia and remaining 2 teaspoons oil to seasoning mixture in bowl and mix well.
  4. Add fennel and tomatoes tossing to coat.  Turn salmon fillets. Place fennel mixture around salmon in skillet. Cook 6 minutes or until fish flakes easily with a fork. Serve with lemon wedges.


Rotini with Sauteed Veggies!

Not sure what to do with your Ideal Protein Rotini? Try this delicious Phase 1-4 friendly recipe!



  • 1 pgk Ideal Protein Rotini
  • 1/2 c summer squash (or zucchini), chopped
  • 1/4 c onion, chopped
  • 1/2 c bell peppers, chopped
  • 1/4 c tomato, chopped
  • 1/2 c kale, rough chopped
  • 2 cloves garlic, minced
  • chicken stock (if desired)
  • sea salt/pepper, extra virgin olive oil


  • Pour IP Rotini in to boiling salted water
  • Saute peppers, onions, zucchini and kale in pre-heated pan with 1/2 tbsp olive oil for approx 5 minutes, add minced garlic and saute for approx 2 minutes, add 2-3 tbsp of chicken stock and let simmer to soften up the kale & vegetables further.  Add in tomatoes and saute until rotini noodles are cooked through.
  • Add noodles to sauteed vegetables, finish with sea salt and pepper (and extra EVOO if desired)
  • Enjoy!