Posted on


Nothing screams freedom like the the word Travel. I am hands down at my best when I am in travel mode. My whole mindset shifts; the sky seems bluer, my jokes are funnier (everyone please nod in agreement) and I become completely engulfed in exploration.

Travel brings with it an air of excitement and unknown adventure which is key if you want to absorb the ulitmate foody experience.

Let’s take a little virtual jet set to the streets of Montreal, Quebec – home of the famous poutine! World renowned as the coveted hang over cure it is not so famous for it’s appearance on health food billboards. However, we are about to change that! If you’re gonna live, go get it all!

Traditionally this is a dish of fried potatoes layered with rich gravy, cheese curds and Montreal smoked meats. Yum, but don’t even think about it if you want to rock those skinny jeans.

Here’s the short of how we are going to dazzle dazzle it: Roasted starchy vegetables drizzled with miso gravy, smoky bbq pulled chicken and goat cheese. Good bye trans fats, hello protein kicking greatness!

By replacing the deep fried potatoes with roasted starchy vegetables you retain the texture of the dish while skyrocketing the fiber component. This will enhance the digestibility of the dish.

Tackling the gravy is super easy! Throw that packaged gluten ridden gravy mix in the garbage and test out this recipe. It’s plant based, light, gluten free and seriously delish! Top that with your smoky pulled chicken breast & fresh goat cheese and you will be breaking into song. It might even be in French:)

Bon Apetit!


For the vegetable base you will need:

  • 1 carrot
  • 2 parsnips
  • 1 bell pepper
  • 1 small yam
  • 1 tbsp of olive or avocado oil
  • 1 tsp dulse flakes (or salt)

For the miso gravy you will need:

  • 2 tbsp vegan butter (I use “Earth Balance”)
  • 2 tbsp sorghum flour
  • potato starch
  • 3/4 cup vegetable broth
  • 1.5 tbsp miso paste
  • 1 tbsp coconut aminos
  • 1 tbsp apple cider vinegar
  • salt & pepper to taste

For the bbq pulled chick you will need:

  • 1 chicken breast
  • 1/2 tsp liquid smoke
  • your favourite gluten free bbq sauce

For the garnish you will need:

  • soft goat cheese
  • green onion


  • Peel vegetables and slice into thin strips (alternatively you can also use a mandolin peeler which will create the thin strips for you)
  • Toss vegetables with oil of choice, sprinkle with dulse flakes and roast at 300 degrees until golden brown, about 10 minutes
  • While vegetables are roasting, prepare the gravy. In a medium sauce pan melt butter over low heat and stir in sorghum flour until combined. In a small bowl whisk together the broth, miso & potato starch until completely smooth. Pour into saucepan and increase heat to med/high, whisking vigorously until smooth and no lumps remain. Whisk in coconut aminos, salt & pepper to taste, reduce heat to med-low to avoid burning. Once thickened, remove from heat until ready to use.
  • Prepare your chicken breast according to cooking instructions. Once the chicken is cooked cut into chunks and place in food processor. Pulse until completely broken apart. Remove from food processor and place in a medium bowl and combine with bbq sauce, liquid smoke & salt and pepper to taste. Now it’s time to assemble!
  • Arrange vegetables first, drizzle with miso gravy and top with your smoky pulled chicken. Garnish with fresh goat cheese, green onion an you are completely ready to enjoy!!

Bon Apetit!