In addition to vitamin E-rich walnuts and vitamin B-packed pecans, I also love fiber-filled macadamia nuts. Since they're high in calories and loaded with (good) fat, I try to eat them sparingly. One of my favorite savory treats is this macadamia nut and sundried tomato mash that my friend, celebrity nutritionist Kimberly Snyder, turned me on to. For approximately three servings, place one cup of raw, unsalted macadamia nuts and two tbsp of fresh lemon juice in a food processor and blend well. Next add 1/2 cup of chopped sundried tomatoes and 1/4 tsp Himalayan sea salt and blend again. Spoon a small scoop of the mixture into a collard green cup and top with chopped red bell pepper. Store the rest of the mixture in the fridge for later.