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437 reviews
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M
GLX3 - Extra Strength Green Lipped Mussel Oil
Mary Grable (Kailua-Kona, US)
Great for arthritis pain

GLX 3 has helped me more than any other supplement with my joint and arthritis pain.

Desperate for pain relief

Over the last 8 years I tried so many supplements/ products to help reduce bone on bone knee pain. Finally I found GLX3….
AND THIS WORKS FOR ME! GLX3 has given me comfort and has increased my mobility more than I expected.Now at 76 I’m comfortable doing all I used to do years ago.
THANKS HAKALIFE FOR RESTORING MY ACTIVE LIFESTYLE……RICK

Love my GLX3!

I’ve been taking a fish oil type supplement for years and felt like I needed to switch it up. I did by trying GLX3 and I’m so glad I did. I feel so much better and can move more easily.

Bonus Discount 1 Bottle - One Time Purchase

Crazy energy, less pain

I put my 13 year old dog on this supplement to ease arthritis pain and in 2 weeks he was running around like a puppy again! I tried it and transformed from couch potato to an actual energetic human being at 43 years old. Eased chronic pain to make it liveable too. Highly recommend, this stuff is gold!!!

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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