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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 ;)

Mediterranean Baked Sweet Potatoes

Estimated Reading Time: 2 minutes

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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