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406 reviews
GLX3 Green Lipped Mussel Oil Bottle
Teresa Hill (Boise, US)
GLX3 is fabulous!

I have been taking GLX3 for over a month now and I feel like it is helping me with my joint pain more than any other fish oil that I have taken in the last 20 years! I will be ordering more today!!! I started taking it 4 times a day and it really helped immediately! I am so happy!!!


I definitely can tell a difference since taking it...will continue and will be ordering more soon.

GLX3 - Extra Strength Green Lipped Mussel Oil
Catherine Mangiapane (New Hyde Park, US)
Green lipped mussel oil

I have been taking this for one week, and my knees don’t hurt as much as they did. I look forward for additional benefits in taking this supplement.

Feeling relief

I have fibromyalgia and am easily triggered with joint pain by weather, gym workouts, and stress. Over the Christmas holiday I was pretty desparate due to hip pain. Saw this on FB and ordered. It is a month out and I am so much better. Of course I have many remedies, but I will keep taking these. I do believe they have helped.

It Works!

I started taking GLX3 - Extra Strength Green Lipped Mussel Oil about 20 days ago.I suffer from osteoarthritis in all of my joints from neck to toes. I am very skeptical about the numerous "miracle pain relief" supplements and claims that are heavily advertised. However, my experience with Green Mussel started when I purchased it as a supplement for my aging dogs. After a couple of months I started to see actual positive changes in their activity level. Then, I accidentally came across Haka Life and found out that people could take this supplement. I decided that if Green Mussel oil could work for my dogs then maybe it could help me. I am not lying when I tell you that I do feel a positive difference. The pain and stiffness in my shoulders, ankles and toes has noticeably improved. My knees are even feeling better. I'm hopeful that I will continue to feel this positive difference. I'm so grateful that I discovered Haka Life Nutrition.

Avocado Pesto Zoodles With Salmon

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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