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

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


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

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.

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 :)


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 ;)

Roasted Spaghetti Squash with Marinara Sauce & Black Olives

Estimated Reading Time: 2 minutes

Delicious – nutritious – and REALLY easy!


  • 4 oz Cremini Mushrooms
  • 2 oz Black Cerignola Olives
  • 4 cloves Garlic
  • 1 bunch Fresh Oregano
  • 1 Yellow Onion
  • 1 Spaghetti Squash
  • 1 15-Ounce Can Diced Tomatoes
  • ⅔ cup Grated Parmesan Cheese
  • 4 Tbsps Butter


1. Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Cut off and discard the mushroom stems; medium dice the caps. Peel and mince the garlic. Peel and small dice the onion. Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

2. Roast the squash:

Place the squash halves on a high-sided sheet pan (or baking dish). Drizzle the cut sides with olive oil and season with salt and pepper. Arrange the squash halves cut sides down and drizzle the skin sides with olive oil. Fill the pan with ¼ inch of water. Roast 28 to 32 minutes, or until the cut sides are tender when pierced with a knife. Remove from the oven and set aside to cool.

3. Make the sauce:

While the squash roasts, in a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the onion, garlic and mushrooms; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened. Add the diced tomatoes; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until slightly thickened. Turn off the heat and stir in half the oregano. Set aside in a warm place.

4. Break the squash into strands:

Once the roasted squash is cool enough to handle, using a large spoon, scrape out and discard the seeds and pulp. Gently scoop the flesh out of the skin in one large piece. Transfer to a large bowl. Using your hands, gently break the flesh into long, thin strands. (The result should resemble cooked spaghetti.)

5. Finish the squash:

In a large pan, heat the butter and 3 tablespoons of water on medium heat until the butter has melted. Add the squash strands; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the water has evaporated. Stir in half the cheese and cook 30 seconds to 1 minute, or until thoroughly combined. Remove from heat.

6. Plate your dish:

Divide the finished squash between 2 dishes. Top with the sauce and olives. Garnish with the remaining cheese and oregano. Enjoy!



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