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328 reviews
GLX3 - Extra Strength Green Lipped Mussel Oil
patricia mccormick (Tobaccoville, US)

Since I started taking this my pain level has gone down quiet a lot.

So happy to hear this Patricia!! Keep it up and thanks for taking the time to share :)

5 stars

Excellent product


GLX3 Green Lipped Mussel Oil Bottle
Marielle S.Mosher (Lawrenceville, US)

Happy, I'm not.........I believe the product is over rated & overpriced........I feel no improvement whatsoever in my problem areas & cannot afford the exorbitant cost for no positive results........I've used it for 2 weeks & was hoping for some relief even minimal @ this stage but nothing........I will finish my bonus bottle but if no results after that I would like to return the rest of my order..........too much money for an old lady on a fixed income & truth to tell, in this economy I'd like to be able to continue eating

Hi Marielle. So sorry you aren't seeing results yet and are frustrated. That being said, 2 weeks is simply too soon. This being a natural product, it can take up to 8 weeks (although normally people see results in 4-6 weeks and very abnormally will see results in 2-3). OF COURSE we are happy to honor our guarantee, but we do ask that folks give it a fair trial since we offer a very liberal 90 Day (3 month!) return period. If you'd like to give up and return the others we are happy to accommodate, alternatively I'd encourage you to use those other bottles (2 caps in the AM and 2 caps in the PM) until they are done. If you still aren't seeing the results you want we are happy to refund you then too, no risk and no harm in giving it a true trial! Let me know :) We are here for you.

GLX3 Green Lipped Mussel Oil Bottle
Kathleen Mooney (Landenberg, US)
Awaiting positive results

I am hoping this does work. So far little positive results

Hi Kathleen - keep it up and stay consistent with the dosage! We hope that you start seeing positive results soon as well. Keep in touch :)


Definitely five stars! I've been taking GLX3 for several years now, and my chronic back and joint pain have been markedly reduced both in terms of severity and frequency. I highly recommend this product - it delivers what it promises; and
also the availability and dedication to service of the HakaLife team.

Thank you for sharing Catherine. Always excellent to hear!! And also for the kudos ;)

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. 


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


  • 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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