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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.

Anti-Inflammatory Delicious Salmon Cakes

Estimated Reading Time: 2 minutes

This week we’ve got some seafood on the menu… not just any seafood though. 

As always, we keep it anti-inflammatory over here, BUT, that doesn’t mean it can’t taste great as well!

Check out what we have in store this week – 

Super-Easy Salmon Cakes

This recipe contains all the right ingredients and is packed full of low-cal, low-carb, anti-inflammatory goodness. 

Ingredients

  • 1/2 pound fresh salmon
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 3/4 cup small-diced red onion (1 small onion)
  • 1 1/2 cups small-diced celery (4 stalks)
  • 1/2 cup small-diced red bell pepper (1 small pepper)
  • 1/2 cup small-diced yellow bell pepper (1 small pepper)
  • 1/4 cup minced fresh flat-leaf parsley
  • 1 tablespoon capers, drained
  • 1/4 teaspoon hot sauce (recommended: Tabasco)
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
  • 3 slices stale bread, crusts removed
  • 1/2 cup good mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 extra-large eggs, lightly beaten

 

Directions

  1. Preheat the oven to 350 degrees F.
  2. Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
  3. Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
  4. Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
  5. Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
  6. Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

 

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