Julianne De Witt


Hello, I'm Julianne De Witt! The kitchen is my happy place and where I spend the most time when I’m at home. I love everything about cooking – planning what to eat, shopping for the ingredients, and preparing and eating all the yummy foods!I live in Vancouver with my husband Patrick, my two sons Jack and Henry, and our 140+ lb wonderful slobbery Newfoundland dog, Arlo. Patrick is a type 1 diabetic and has been since the age of 6 years old and to support his (our) health, we stick to a mostly paleo diet but we really enjoy everything in moderation. Sometimes we need a big plate of pasta or chocolate or a glass of wine (or 3 – who am I kidding ha!). My kiddos, of course, love their carbs!

Julianne De Witt

Miso Chicken and Mushrooms

Servings: 4


  • 10-12 chicken thighs boneless and skinless
  • 3 tbsp olive oil
  • 1 onion sliced
  • 2 cups mushrooms sliced
  • 1 bottle Miso Gravy I use Naam’s
  • 3 tbsp parsley chopped (optional)
  • salt and pepper to taste


  1. Working in batches, sear chicken thighs on both sides in olive oil over high heat (don’t cook through). Season with salt and pepper. Set aside.
  2. Lightly sauté onions and mushrooms in olive oil over medium heat. Strain and spread over the bottom of a baking dish.
  3. Lay chicken thighs on top. Pour the bottle of miso gravy over top and bake in a 350 degree oven for 35-40 minutes.

Newsletter Signup

Sign up to receive our bi-weekly flyer and other promotional material.