I'm so excited about this upcoming weekend. My friends and I are gathering to take a lovely hike at Fryman Canyon located off Ventura Blvd in the Hollywood Hills. That will be followed by a delicious brunch put on back at my house. I'm starting to gather ideas for recipes and have come across a few that I would love to share with you all. Keep in mind I'll be feeding some of the most health-conscious people I've ever met... so this will be quite a task! I think I've got some pretty great recipes though, so I'll keep my fingers crossed that these healthy treats will satisfy even the pickiest eaters out there. Recipes from GoodLifeEats.
Cranberry Orange Multi-Grain Snack Mix

This is a great healthy snack for those avid hikers and food lovers out there. It's packed with energy boosting ingredients:
- 2 c Multi-Bran or Wheat Chex Cereal
- 1 1/2 c Multi-Grain Cheerios
- 1 c almonds
- 2 Tbs margarine, melted
- 4 1/2 Tbs orange juice concentrate, thawed
- zest of 1 orange
- 1/2 tsp vanilla
- 2 Tbs brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ginger
- 1/2 c Multi-Grain Cheerios
- 2/3 c dried cranberries
- 1/2 c yogurt covered raisins
Preheat oven to 250 degrees F. Combine the butter through ginger, set aside. Combine the Chex, 1 1/2 c Cheerios, and almonds in a bowl. Pour butter mixture on top of cereal and stir until well coated. Spread mixture on a cookie sheet and bake for 40 minutes, stirring every 10 minutes. Cool completely. After mixture has completely cooled, stir in the remaining 1/2 c Cheerios, cranberries, and raisins. Store in an airtight container.
5 Grain Pancakes with Flax

Don't these look amazing? I can't wait to make them!
For the mix:
• 9 cups whole wheat flour
• 2 1/2 cups barley flour
• 2 1/2 cups oat flour
• 2 1/2 cups brown rice flour
• 2 cups rye flour
• 2 1/2 cups cold milled flax
• 4 cups powdered milk
• 3 teaspoons salt
• 1 cup baking powder
Combine all ingredients in a large bowl (or stand mixer fitted with the whisk beater if you have a Bosch or large Kitchen Aid). Stir very well, using a whisk, until the ingredients are evenly distributed. Transfer to 2 gallon sized freezer zip-top bag. Be sure to label the bag with the pancake instructions, as seen below. Store in the freezer for freshness.
For the pancakes:
• 1 cup + 1 tablespoon mix
• 1 egg, beaten
• 2 tablespoons butter, melted
• 1/4 cup sugar, honey, or agave
• 1/2 to 2/3 cup water
• 1 teaspoon vanilla
• 1/4 teaspoon cinnamon, optional
• 1/4 cup pureed pumpkin or mashed banana, optional
Preheat a griddle over medium heat for 5 minutes. Combine the beaten egg, butter, sugar, water, vanilla, and any optional ingredients. Mix well. With a wooden spoon, stir in the pancake batter until well mixed. Grease pan with spray oil. Add 1/4 cup of batter to the preheated pan for each pancake. Don’t overcrowd. Cook for 1 1/2 to 2 minutes before flipping. Large bubbles should be forming on the top of the uncooked side. Flip and cook for an additional 1-2 minutes. Serve immediately.