REGENAPEP: Dietary Supplement for Musculosketal, Rheumatic & Artritic Pain Relief

REGENAPEP

creating moments in motion

TGA-certified Dietary Supplement with Interleukin-1 Receptor antagonist (IL1RA) Peptides for

Musculoskeletal, Rheumatic and Arthritic Pain Relief and Preventive Care.

REGENAPEP

WHAT'S REGENAPEP?

REGENAPEP is a new TGA-certified joint health supplement that acts as an advanced reliever of musculoskeletal, rheumatic and arthritic pain and a preventive system against potential future onset of arthritis by alleviating conditions associated with early-stage musculoskeletal and joint inflammation.

What is does?

 HOW IT WORKS?

REGENAPEP is designed to address the multiple inflammatory pathways and damage associated with musculoskeletal and joint disorders, The ingredients in REGENAPEP's formula are scientifically demonstrated to promoted healthy joint and musculoskeletal.

 

source: LABDOM Suisse

Spiced Green Tea Smoothie

healthy recipe, healthy living

White Bean & Herb Hummus with Crudites

Ingredients

• 1/4 cup canned white beans, rinsed and drained
• 1 tablespoon chopped chives
• 1 tablespoon lemon juice
• 2 teaspoons olive oil
• Assorted raw vegetables, such as chopped broccoli florets, sliced green and red peppers, and baby carrots
• 
  

Preparation

1. Combine beans, chives, lemon juice, and oil in a small bowl. Mash with a fork until smooth.
2. Serve with 1/2 cup raw vegetables, such as cucumbers, carrots, sugar snap peas, bell peppers, broccoli, and grape tomatoes.

For more great recipes visit myrecipes.com

Print

• Prep Time: 5 minutes
• Yield: 1 serving

Nutritional Information

Calories per serving:	150
Fat per serving:	10g
Saturated fat per serving:	1.5g
Monounsaturated fat per serving:	7g
Polyunsaturated fat per serving:	1g
Protein per serving:	4g
Carbohydrates per serving:	14g
Fiber per serving:	3g
Cholesterol per serving:	0mg
Sodium per serving:	35mg
Rs per serving:	2g

Good to Know

The MUFAs, fiber, and resistant starch in this snack will tide you over until your next meal.

 

Salmon on a Bed of Lentils : ANTI-INFLAMMATORY recipe

FREE RECIPE! Try this Anti-Inflammatory recipe today, compliments of Dr. Weil on Healthy Aging!

Salmon on a Bed of Lentils

Description

Simmered with carrots, turnips and thyme, the lentils make a lovely, hearty bed for the salmon fillets, which are gently cooked on top of them for easy one-dish preparation. Green (Le Puy) lentils are smaller and more delicate than other varieties and hold their shape better during cooking. Ingredients 2 teaspoons extra-virgin olive oil 1 tablespoon finely chopped shallots 2 teaspoons minced garlic 2 1/2 cups clam juice 1 cup green or brown lentils, rinsed 1 small onion, peeled and studded with a clove 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves 1/4 teaspoon salt, or to taste Freshly ground pepper to taste 2 carrots, peeled and finely chopped 2 small white turnips, peeled and finely chopped 1 pound salmon fillet, skin removed, cut into 4 portions 2 tablespoons chopped fresh parsley 1 lemon, quartered

Instructions 1. Heat oil in a Dutch oven or deep sauté pan over medium heat. Add shallots and garlic and cook, stirring, until softened, about 30 seconds. Add juice, lentils, onion, thyme, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, until the lentils are tender, 25 minutes. 2. Add carrots and turnips; simmer until the vegetables are tender, about 10 minutes more. Remove the onion. Add more juice if necessary; the mixture should be slightly soupy. Taste and adjust seasonings. Lay salmon fillets on top, cover the pan and cook until the salmon is opaque in the center, 8 to 10 minutes. 3. Serve in shallow bowls, garnished with parsley and lemon wedges. Makes 4 servings

From EATINGWELL The Magazine of Food & Health Copyright 2005 Eating Well, Inc.