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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.

Gut Healing Salmon and Cauliflower Recipe

Estimated Reading Time: 2 minutes

Digestion & Absorption? They matter, big time!

Especially if you’re looking to load up on Omegas and have a better gut microbiome.

For this week, I found a recipe that’s in line with the anti-inflammatory lifestyle but is also low in carbs & high in whole foods content.

Here’s a new twist on a common dish:

Gut-Healthy Salmon & Cauliflower Rice Bowl

This mix of Salmon, greens, and cauliflower rice is the perfect mix to soothe your gut and fill you with some healthy Omegas (along with your GLX3, of course.)

You’ve got to give this one a try.

 

Serves 2

Ingredients

  • 2 salmon fillets, sustainably sourced or organic
  • 10 to 12 Brussels sprouts, chopped in half
  • 1 bunch kale, washed and shredded
  • ½ head cauliflower, pulsed into cauliflower rice (you can use a whole cauliflower head if you wish)
  • 3 tablespoons olive or coconut oil
  • 1 teaspoon curry powder
  • Himalayan salt

For marinade

  • ¼ cup tamari sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sesame oil
  • 1 teaspoon honey or maple syrup (optional)
  • 1 tablespoon sesame seeds

Method

  1. Preheat oven to 350°F.
  2. Line a baking tray and add chopped Brussels sprouts. Coat with 1 tablespoon oil and season with salt. Add to oven and roast for 20 minutes.
  3. Meanwhile, make marinade by combining all ingredients in a bowl and whisking until combined.
  4. Remove Brussels sprouts after 20 minutes and add salmon fillets to the baking tray. Spoon marinade over salmon fillets and return to oven for a further 13 to 15 minutes, or until salmon is cooked to your liking.
  5. While salmon is cooking, heat a pan over medium-high heat and add 1 tablespoon oil. Add kale and sauté until wilted (2 to 3 minutes). Remove from pan and set aside.
  6. Heat remaining oil in pan and add cauliflower rice. Season with 1 teaspoon curry powder and salt and sauté until cooked (2 to 3 minutes).
  7. Remove salmon and Brussels sprouts from oven and divide into two bowls. Add sautéed kale and cauliflower rice to bowls.

 

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