Andie Mitchell is the author of the New York Times bestseller It Was Me All Along
Eating in the Middle: A Mostly Wholesome Cookbook
With a very motivating and honest introduction, Andie Mitchell’s Eating in the Middle is loaded with “recipes that are healthy, wholesome with a focus on big, boisterous flavors“. She admits that depravation is not the key to a healthy lifestyle and so to keep a fair balance, the book also has its share of recipes that are richer and more decadent, which is what I love about the cookbook. Struggling with weight loss and going on the all or nothing diets is what makes lifestyle changes difficult. Andie dismisses these extreme changes and tells us through her recipes and storytelling to embrace a path that does not deny us the decadent treats and teaches us to enjoy food in a balanced way.
While on one hand you have nourishing dishes like butternut squash salad with kale and pomegranate and arugula with orange segments, spiced walnuts and goat cheese; on the other hand, to keep things realistic, you have gooey chocolate chip cookie pie and peanut butter mousse pie with marshmallow whipped cream (yum!).
And then there are more balanced meals like the chicken and mushrooms in mustard marsala cream sauce and spicy chipotle chicken enchiladas.
Each recipe has a corresponding picture of the finished product which photographer Aran Goyoaga and prop stylist Jenn Elliot Blake have beautifully captured. A per serving information chart is given along with every recipe, and even though I am not a calorie counting person it is definitely helpful to know.
The book has so many recipes that I would like to try and have already stocked up my refrigerator to make the spicy tofu stir-fry next.
Today though, I am sharing this quick and easy recipe for smashed roasted garlic potatoes from the book, which makes a perfect side dish. In Andie’s words “they are crisp and crusty with soft, mashy middles.”
Hope you enjoy them.
The book is available on Amazon here
for Yossy Arefi’s photographs. I follow her on instagram and love all her pictures. So I kind of already knew I would like this book.
. The cookbook starts with a brief look into Andrea’s long association with the sandwich and then talks about the basic pantry essentials to make your own banh mi. Andrea also includes recipes for homemade sauces and pickled vegetables that make the banh mi so special. And for people who would like to make their own banh mi buns instead of using store bought, Andrea has a very good recipe along with step-by-step pictorial instructions.
