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Your brain is your greatest resource—use it by design to help you achieve health, happiness, and success!

—Arlene R. Taylor PhD

My friend Barbara made this one Sunday morning while I was visiting in North Carolina. It was delicious and a great way to use leftover broccoli or cauliflower or thawed frozen mixed vegetables. Enjoy!


  • 1 cup gluten-free Bisquick® or gluten-free baking mix, such as Bob's Red Mill
  • 1 Tbsp finely ground corn meal or polenta
  • 1 cup non-dairy milk (e.g., almond or rice milk)
  • 1½ cups egg whites or Egg Beaters® 
  • 1 onion, diced
  • 3 cups veggies, left overs or frozen (thawed)
  • ½ cup chopped cashews or other type of nuts, as desired
  • 1 can water chestnuts drained and chopped, if desired
  • 1 Tbsp mock chicken seasoning
  • ½ tsp sea salt
  • ½ tsp ground tumeric  
  • ½ tsp Italian or other seasoning, if desired
  • ½ tsp pepper 


Combine all ingredients in large bowl and mix well.

Pour into a casserole dish sprayed with coconut oil.

Bake in oven pre-heated to 350 degrees F. for 60 minutes or a bit longer until brown on top.


Let sit for five minutes and then spoon out onto plates.

Goes well with cut fresh fruit....


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