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

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

:-)

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

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.

K
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 :)

GLX3 REVIEW

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 ;)

Free-Spirited Nachos – Delicious, Healthy and Filled With Spices

Estimated Reading Time: 2 minutes

BANG! 💥 Okay, just wanted to get your attention. 

This ^ was my initial impression when first trying these at-home nachos by Lee Holmes

Ever had one of those nights where you want to go out or crave something a little ‘off the diet plan?’

Well, here’s one that is exciting, tasty, can be made at home, and is a far healthier alternative than restaurant-style nachos, as we’ve added an anti-inflammatory kick! 

I present to you… 

Anti-Inflammatory Free-Spirited Nachos

You’re going to want to grab your apron out of the pantry for this one – I promise it’s worth it! 

The subtle hints of turmeric really tie these nachos together & yield some great support in the anti-inflammatory department. 

REMEMBER – your GLX3 works best when paired with a diet that’s healthy & high in Omegas!

Serves 3—4

To make this recipe vegan, substitute the egg with 3 tablespoons ground or whole chia or flaxseeds soaked in 125 ml (4 fl oz/1/2 cup) of water for 15 minutes.

Ingredients

  • 2 tomatoes, diced
  • 1 cucumber, diced

Nachos chips

  • 100 g (31/2 oz/1 cup) almond meal
  • 1 large organic egg
  • 1 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1 teaspoon grated orange zest
  • 1 teaspoon Celtic sea salt

Method :

  • To make the chips, preheat the oven to 180°C  (350°F/Gas 4).
  • Place all the chip ingredients in a large bowl and mix  with a wooden spoon to form a dough.
  • Place the dough on a clean work surface between two pieces of baking paper. Roll the dough out until it is  2 mm (1/16 inch) thick.
  • Remove the top piece of baking paper and transfer the dough and bottom piece of baking paper to a baking tray. Using a sharp knife, deeply score the dough every 3 cm (11/4 inch), then do the same in the opposite direction  so you form squares.
  • Bake in the oven for 12 minutes.
  • Allow to cool before breaking them apart.
  • To assemble the nachos, place the Nachos chips on a chopping board, and top with the remaining ingredients.
  • Any leftover chips will keep in an airtight container for  up to 3 days.

Cashew Sour Cream

Makes 1 cup

Ingredients

  • 155 g (51/2 oz/1 cup) raw, unsalted cashews
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons freshly squeezed lemon juice, plus 1 teaspoon extra
  • 11/2 teaspoons nutritional yeast flakes
  • 1/4 teaspoon Celtic sea salt

Method

  • Soak the cashews for 2 hours in filtered water. Rinse and drain.
  • Place all the ingredients in a food processor with 125 ml (4 fl oz/1/2 cup) of filtered water and blend until smooth.
  • You may need to add a little more filtered water to reach your desired consistency.
  • This will keep for 2–3 days in an airtight container in the fridge.

 

Creamy Avocado Dressing

Makes 125 ml (4 fl oz/1/2 cup)

Avocados are uniquely decadent dwellers in the plant world. Silky, buttery and smooth, they
supply high fulfilment, even when eaten alone. Blended into a dressing, they offer your salad
a gorgeous pop of yellowy green and a burst of good fats that will moisturize your body from
the inside out.

Ingredients

  • 1 avocado, peeled and stone removed
  • 1 heaped teaspoon cumin powder
  • juice of 1 large lime
  • 1 teaspoon lime zest
  • big pinch of Celtic sea salt
  • 1 tablespoon cold-pressed extra virgin olive oil

Method

  • Blend all the ingredients except the olive oil with 2 tablespoons of filtered water in a food processor until
    smooth.
  • With the motor still running, add the olive oil very slowly in a thin stream until the desired creaminess
    is reached.
  • This will keep for 3–4 days in an airtight container in the fridge.

coriander (cilantro) sprigs, to serve

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