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GLX3

I have noticed a lower pain level since I started taking GLX3. I do take 2 in the morning and 2 in the afternoon depending on my discomfort level. The green lipped mussel oil is highly recommended for polymalagia rheumatica condition
I

GLx3

i was not sure if i should try this but the inflamation i have in my hands was terrible and very painful, it took about a wk for me to notice a difference but the deep redness under my skin has disappered and its also helped with the swelling, very trusted company for gettin out there product

Glx3

So far I have not noticed any significant improvement in my pain and joints; however, I’m going to reorder because it could take more than 1 bottle to notice a difference

Love this stuff

The whole family takes it, including our dog Zoey and we all feel less discomfort overall!

Very helpful

As someone who suffers from Hashimoto's thyroid disease and degenerative osteoarthritis, I have noticed that my pain is definitely improved from regular use of GLX3. I take two capsules twice a day and have noticed up to a 40% decrease in my stiffness and pain.

Avocado Pesto Zoodles With Salmon

Estimated Reading Time: 2 minutes

This week’s recipe is light, savory, and falls right in line with the anti-inflammatory lifestyle. 

Densely packed with Omegas, this low-cal, low-carb option features everything you need to start this year with a kick! Perfect for weekends or simply a quiet night in. 

AVOCADO PESTO ZOODLES (Noodles) WITH SALMON

Want to spice up this low-carb option even more? 

Throw in some roasted Cherry tomatoes on the side, you’ll thank me later!

You can do this with any fish, swap in white fish if salmon isn’t your favorite seafood. Try roasting some cherry tomatoes alongside the salmon/fish. This adds another flavor dimension and more vegetables. This comfortably feeds two people.

You will need:

  • 2 frozen salmon steaks (pop into the sink ahead of time to defrost, add warm water if vacuum sealed) or fresh if you can get it

  • 1 medium to large zucchini

  • 1 avocado

  • 1/4 cup grated parmesan

  • 1 tablespoon of pesto (I buy a gluten-free one)

  • half a lemon

  • 1 tablespoon of black pepper (reduce if not such a fan of pepper)

  • a spiralizer, mandolin or very sharp knife

  • 1 lemon

Method:

  • First, pop the salmon in the oven at 180 degrees Celsius for 20 minutes, I season with some lemon juice and pepper, feel free to add own seasoning – Italian flavours work well in this recipe (Basil, tomato, pepper, garlic).

  • Make fine noodles out of your zucchini using the spiralizer, mandolin or using a very sharp knife cut it lengthways, and then lengthways again. Then create thin linguine shaped slices if using a knife.

  • Mash the avocado with the lemon juice, black pepper, and pesto and set aside.

  • Once the salmon is cooked through (easily flakes) pop your zoodles on individual plates and top with the avocado mixture and salmon. Top it all off with parmesan and extra pesto if you want.

  • Enjoy 🙂

  • Options: take out the avocado, and beef it up with shredded red cabbage, sliced cherry tomatoes, keep the pesto and lemon as dressing or switch it up for olive oil and balsamic. Yum.

If you are going to a BBQ this could be a good summer warm salad option, break up the salmon into pieces, cut the zoodles into shorter lengths, toss it all together and serve.

 

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