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Here are the Resources from each Chapter of the book Alleviate Dry Eye.

Chapter 1: The Foundations

Sjogren's Syndrome Resource:

Predicting Risk for Non-Hodgkins Lymphoma (NHL) Development in Sjogren's Syndrome

Artificial Tear Chart:

Artificial Tear Guide:

Omega 3 Fatty Acid Supplement Table:

Best Overall - HydroEye from ScienceBased Health

Over The Counter - Pro Omega 2000 by Nordic Naturals

Vegetarian - Retaine FLAX 

Liquid - Dry Eye Omega Benefits Liquid

Week 3

EWG's: Dirty Dozen and Clean 15

Water Recipes:

EWG Food Guide:

Recipes for Omega 3 Rich Foods:


This recipe is from the Blog: One Lovely Life


This is such a fresh, easy dinner! You won’t believe how much flavor you can coax out of so few ingredients. The balsamic lime glaze is everything! (Gluten free, dairy free, paleo friendly)  



  • 2 Tbsp fresh lime juice (about 1 lime worth) 
  • 1 1/2 Tbsp balsamic vinegar 
  • 1 1/2 Tbsp honey 
  • 1 tsp olive oil 
  • 1/4 tsp salt 
  • 1/4 tsp pepper 
  • 1 tsp cornstarch or arrowroot powder 


  • 2 (4-6 oz.) Alaska salmon fillets, such as wild-caught Alaska keta salmon (thawed, if frozen) 
  • 1-2 tsp olive oil 
  • Salt and pepper to taste 


  • Preheat the oven to 425 degrees F. 
  • Prep your pan. Line a baking sheet with foil or parchment for easy clean-up. If not using foil or parchment (or, if using skin-on fillets), gr 
  • skin-on fillets), grease your pan with a little olive oil or nonstick spray to prevent sticking. 
  • Prepare your glaze, by combining lime juice, balsamic vinegar, honey, olive oil, salt, and pepper in a small saucepan. For a thicker glaze (which I recommend), add the cornstarch or arrowroot powder. 
  • Whisk glaze ingredients over medium heat until the mixture thickens. You’ll know it’s thick enough when it coats the back of a spoon, or when you can clearly see the trail your whisk makes in the glaze. Taste for sweetness** and set aside. 
  • To prepare your Alaska salmon, place the salmon on your prepared baking sheet. Pat salmon dry with a paper towel or clean kitchen towel. Brush with a thin layer of olive oil (start with tsp and add more if needed). Sprinkle generously with salt and pepper. 
  • Roast in the oven for 4-6 minutes, or until your salmon is just done in the middle. 
  • When the salmon is done, drizzle with balsamic lime glaze and enjoy! 


**A little sweetness – Depending on how tart your lime juice is and how strong your vinegar is, you may find that you’d like a little more honey. Taste the glaze when it’s thickened and add additional honey as needed. Similarly, you may find you’d like a little more salt or pepper. 

Too thick? If your glaze is thicker than you like (or stronger tasting than you like), you can add 1-2 Tbsp of water and whisk it in to thin it out. 

Garnish – To garnish this, you can sprinkle it with a little fresh lime zest (it’s easiest to zest your limes before juicing them) or some fresh cilantro. 

A trick for thawing salmon – Thaw frozen salmon fillets is to place them (still in their wrapping) in a bowl of cold water in the refrigerator. They’ll only take about 30 minutes to thaw! 

Variations – You can also add 1 clove of finely minced garlic or 1/2 tsp minced fresh ginger to your balsamic-lime glaze. 

Chipotle Sweet Potato Salmon Cakes  

This Recipe is from the Blog: One Lovely Life


If needed or desired, you can substitute canned salmon for the fillets I used here. You’ll need 12 oz canned salmon, drained and any bones removed. I like using fresh or (thawed) frozen fillets. I bake them at 375 degrees for 10-12 minutes, then flake them. See notes for more tips!  


  • 12oz cooked salmon, like Alaska salmon 
  • 1/2 cup cooked sweet potato, lightly mashed 
  • 4 Tbsp finely minced red onion 
  • 1 egg 
  • 2 Tbsp fresh cilantro (can sub dill or parsley) 
  • 1/2 tsp salt 
  • 1/4 tsp pepper 
  • 1/4 tsp chipotle chili powder 
  • 1/4 tsp onion powder 
  • 1/4 tsp garlic powder 


  • Preheat oven to 375 degrees. 
  • In a large bowl, combine salmon, sweet potato, onion, egg, cilantro, and seasonings. Stir well with a fork until mixture comes together (this works even better if you use your hands). 
  • Line a baking sheet with parchment paper or foil. Gently divide the mixture into 10-12 small balls and gently flatten to form patties. 
  • Bake at 375 degrees 20-25 minutes. Serve with your favorite dipping sauce (I like chipotle ranch, guacamole, or avocado ranch!) 


COOKING THE SALMON AHEAD OF TIME: I bake my salmon 10-12 minutes at 375. You can use leftover cooked salmon from the night before, or cook it earlier in the day to speed up prep time. 

COOKED SWEET POTATO: Similarly, you use cooked sweet potato for this recipe. I use leftover baked sweet potatoes, but you can also simply steam or boil a small, diced sweet potato while you’re cooking your salmon. 

PAN FRY THEM INSTEAD: If you want crispier cakes, you can pan fry them. I’ve found that I can have some trouble with sticking or breaking when I pan fry them unless I add quite a bit of cooking fat to the pan. I’ve found it’s just easier to bake them, but if you’re missing that crispy crust, go ahead and pan-fry them! 

 Week 4

Favorite Gels / Ointments List:


Week 5

Ingredients to Avoid in Makeup:

  • Alcohol 
  • Argireline (Acetyl Hexapeptide-3, Lipotec,  Botox in a jar) 
  • Benzalkonium Chloride BAK 
  • BHA and BHT 
  • Butylene Glycol 
  • Ethylenediaminetetraacetic acid (EDTA) 
  • Formaldehyde 
  • IsoPropyl Cloprostenate 
  • Parabens (methyl-, isobutyl-, propyl- and others) 
  • Phenoxyethanol 
  • Retinol and Retinyl Palmitate 

Dry Eye Friendly Makeup Brands:

Artificial Tear Chart:

The Never List (from Beautycounter)

Week 7:

Week 8:

Artificial Tear Chart:

Watermelon Water Recipe:


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