Welcome to Sync & Thrive, the bi-weekly newsletter for couples who believe a well-designed life starts with well-designed health habits. Every Friday, we share insights, and every Tuesday, we provide the reset to put them into practice. If this was forwarded to you, you can join us here.
It took us three years to turn inflammaging around. But once we understood what was actually driving the inflammation, we stopped leaving our food choices up to whatever was easiest. The omega-3 fats in foods like fatty fish compete with arachidonic acid in your body, which means more of those omega-3s means less inflammation.
So we made a call.
This week's Reset is brought to you by IQ Bar.
Lemon blueberry has been my go-to lately, light, bright, and exactly what I want when it's warm out. Aaron's still loyal to chocolate mint chip. It truly is good no matter the season.
What we like about them beyond the taste is what is actually in them. Each bar has 12g of plant protein, lion's mane for focus and mental clarity, MCTs for sustained energy, and no junk ingredients. Vegan, gluten-free, dairy-free, and genuinely good. The kind of fuel that fits what we write about every week.
If you want to find your own favorite, the Ultimate Sampler is a great place to start. Use code SIMPLYDISHED at checkout for 20% off.
Shop here: eatiqbar.com/SIMPLYDISHED
Whatâs on our plates now
Aaron's body doesn't process arachidonic acid or cholesterol well, and once we knew that, we cut back on how often we were eating red meat. Now it's a once-in-a-while treat instead of a regular part of our meals.
Fish took its place. This is the one we make most: mix olive oil, minced garlic, salt, pepper, and Italian seasoning, then spoon it over salmon fillets before baking at 400 for 12 to 15 minutes. Serve with roasted asparagus and a green salad.
Some nights we swap the seasoning for fresh dill and lemon instead.
