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406 reviews
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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!!!

GLX-3

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

C
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.

Mediterranean Baked Sweet Potatoes

Gluten-free, vegan, dairy-free, naturally sweetened… I present to you: 

Mediterranean Baked Sweet Potatoes

This recipe is sure to knock the ball out of the park… 

It will definitely impress a friend, spouse, or yourself! 

Just give it a try and let us know how it is!

 

Ingredients

  • 4 medium (~1/3 lb each) sweet potatoes*
  • 1 15-ounce can chickpeas (rinsed and drained)
  • 1/2 Tbsp olive oil
  • 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
  • 1 pinch sea salt or lemon juice (optional)GARLIC HERB SAUCE
    • 1/4 cup hummus(or tahini)
    • 1/2 medium lemon, juiced (1/2 lemon yields ~1 Tbsp juice)
    • 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh per 3/4-1 tsp dried)
    • 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp or 9 g)
    • Water or unsweetened almond milk (to thin)
    • Sea salt to taste (optional // I didn’t need any)

    TOPPINGS optional

    • 1/4 cup cherry tomatoes (diced)
    • 1/4 cup chopped parsley (minced)
    • 2 Tbsp lemon juice
    • Chili garlic sauce

     

Instructions

  • Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
  • Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min – 1 hour).
  • Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
  • Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
  • While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
  • NOTE: If you don’t have hummus, tahini will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.
  • Also, prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
  • Once sweet potatoes are fork-tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
  • For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, garlic herb sauce, parsley-tomato salad, and chili garlic sauce (optional). Serve immediately.
  • Additional side ideas might include Hummus, Pita Chips, Baba Ganoush, or Persian Eggplant Dip. Enjoy!

 

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