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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 little French grandmother made the best onion tart. With some healthier replacement ingredients, this is still one of my favorite side dishes. Although I rarely use prepared mixes, there is usually a box of gluten-free Bisquick® mix in the cupboard. No matter who might arrive unexpectedly to visit, I can make an onion tart for brunch or for lunch or dinner with soup.

Ingredients

  • x1 cup gluten-free Bisquick®
  • 2 cups almond milk
  • 1 cup egg whites
  • 1 cup veggies (asparagus cut into 1-inch pieces or broccoli florets or petite green peas, etc.)
  • 3-4 white or sweet onions, sliced finely
  • ½ cup mushrooms, chopped
  • 1 Tbsp chicken-like seasoning
  • ¼ tsp turmeric
  • ¼ tsp dill weed
  • ½ tsp oregano
  • ¼ tsp ground pepper

Preparation

Place onions into a frying pan that has been sprayed with coconut oil and cook slowly, covered, over medium heat. Stir periodically until almost caramelized. Remove from heat and pour onions into a mixing bowl.

Place mushrooms in the frying pan and cook until almost dry. Add to bowl.

Add veggies and mix gently.

Spray 9x12-inch casserole with coconut oil.

Place Bisquick, almond milk, egg whites, and all seasonings in a separate small bowl and whisk for a minute or two. Pour about one third into casserole dish. Gently spoon in onion-mushroom-asparagus mixture.

Pour remaining mixture over everything.

Place in oven pre-heated to 400° F. Immediately turn down to 350° F. and bake for 60 minutes until firm in the center.

Remove from oven and let stand for 5 minutes to set.

Serving

Cut into squares.

May use a dollop of hot tomato sauce as topping or all natural tomato catsup or salsa or pesto sauce, etc.

Refrigerate leftovers—if there are any.

enfrdeitptrues
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