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Your brain is your greatest resource—use it by design to help you learn how to stay healthier and younger for longer!

—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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