Healthy Macadamia Nut Pancakes

With simple, healthy and unprocessed meals in mind, I’ve included my favorite pancake recipe below. I’ve made these pancakes for friends on various occasions. And, while I personally enjoy them with a small amount of Grade B (dark amber) maple syrup drizzled on top, one friend has told me that they’re “so good they don’t need anything!” You can be the judge of that.


 Makes: 7 or 8 small pancakes

Preparation Time: 5 minutes

Total Cook Time: 15 minutes


  • 1 cup raw macadamia nuts or 2 tbsp. macadamia nut butter
  • 1 egg
  • 1 very ripe small banana
  • Coconut oil (for pan)


  • Food processor


Pour cup of macadamia nuts into food processor and process until the nuts turn into a smooth butter. This should take no more than 2 minutes.

6941688852_618e5425c6If you already have macadamia nut butter, you can skip this step. Peel banana and mash with fork. Mix 2 tablespoons of macadamia nut butter with banana and add egg. Grease pan with coconut oil and heat to medium-high heat. Pour large spoonful of batter into pan and let cook for 30 seconds to 1 minute. Observe the edges for a good indicator of when to flip. Once you flip, let other side cook for another 30-45 seconds. You can drizzle them with honey or maple syrup or eat as is. They’re so good that you don’t need any toppings. For variation, you can replace macadamias with nut of choice or add fresh blueberries to the batter.

Wild Alaskan Salmon Poached in Organic Apple Cider Vinegar

Serves: 2

Preparation Time: 15 minutes

Cook Time: 10  minutes


  •  2 Fillets of Wild Alaskan Sockeye Salmon
  • ½ tsp. Braggs Apple cider vinegar
  • 2 tbsp. Water
  • ¼ tsp. Himalayan salt
  • ½ tsp. Garlic powder
  • ½ tsp. Onion Powder
  • ½ tsp. Oregano
  • ¼ tsp. Basil
  • ¼ tsp. Black Pepper
  • 1 small bunch of cilantro
  • ½ cup of cherry tomatoes
  • 1 small bunch of Mesclun lettuce
  • ½ Avocado
  • 1 small radish (optional)
  • 1 tbsp. Olive oil


Wash both salmon fillets and pat dry with paper towel. Next, season the fillets with salt, black pepper, garlic powder, onion powder, oregano, and basil. Then, add apple cider vinegar and water to pan on low heat. When the mixture begins to simmer, add the fillets to pan skin side down. Place cover on top of pan and let the fillets cook for about 7 minutes.

For the salad, rinse the Mesclun lettuce, cilantro and cherry tomatoes. Chop the cilantro into small pieces and the cherry tomatoes into halves. Add all ingredients to a salad bowl. Season the salad with garlic powder, salt, and black pepper. Add olive oil and mix well. Arrange the salad onto plates and place fillets on top of salad. Chop avocado, sprinkle with salt, and place on top of fillets. Dinner is served.