Eating in the Middle: A Mostly Wholesome Cookbook by Andie Mitchell

  • Baked banana bread doughnuts

    Baked banana bread doughnuts (page 16)

    from Eating in the Middle: A Mostly Wholesome Cookbook Eating in the Middle by Andie Mitchell

    • Categories: Bread & buns, sweet; Afternoon tea; Breakfast / brunch; Cooking for a crowd
    • Ingredients: whole wheat flour; ground cinnamon; nutmeg; ground allspice; ground cloves; unsweetened almond milk; bananas
    • Accompaniments: Maple-cinnamon cream cheese glaze
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Notes about this book

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Notes about Recipes in this book

  • Tuna and orzo salad with Parmesan and basil

    • Cbawol on December 20, 2018

      I've made this multiple times. I usually double the tuna or use a 7oz can from Costco instead of the normal 5oz cans. It can be a little over powering on the red onion depending on the potency of your onion, so I will sometimes marinate my onions first or use marinated onion I have on the counter to take away some of the bite. Eaten it both hot, warm and cold. Warm is my preference.

    • Cbawol on December 20, 2018

      Use a 7 oz can instead of 5 oz, or double the tuna for more protein and more of a 'tuna salad' and less of a 'pasta salad'

  • Shredded Brussels sprouts salad with bacon, apple and Gorgonzola

    • gamulholland on June 24, 2017

      This is a really tasty way to eat Brussels sprouts. The kids ate them without complaints (I left the Gorgonzola on the side, I should add, and three of us chose to add it), and my husband went back for seconds. Hand shredding the sprouts is simple but fairly time consuming. The rest of the recipe is very quick and easy.

  • Lemon roasted chicken with Moroccan couscous

    • bwhip on June 20, 2018

      This was delicious, interesting, and quite easy. We served it with the Roasted Glazed Carrots from the same cookbook, and the combination was wonderful.

  • Cashew and basil chicken lettuce wraps

    • Yildiz100 on May 02, 2018

      Excellent. I made the following changes: Thai sweet basil instead of Italian basil, water with one drop of chicken stock concentrate instead of chicken stock, regular Chinese light soy sauce instead of low sodium. (Saltiness wss just right.) Used half almonds and half cashews as I ran out of cashews. Everyone loved it. Try regular Italian basil as intended next time to compare.

  • Cuban pulled-pork sandwiches with caramelized onion and thyme mayo

    • ccanderson210 on September 13, 2022

      This is a lovely pulled pork sandwich with Cuban flavors. ( not a Cubano) the pork was very good and the thyme mayo was a nice touch. The pork would work well in a more traditional Cubano. Consider increasing the amount of onions.

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Reviews about this book

  • Two Peas and Their Pod

    I love Andie’s book. You will find healthy recipes and indulgent recipes, it is all about balance.

    Full review

  • What's Gaby Cooking

    Omg I love everything about Andie and her book. She is just a shining light and her recipes make you feel like you’re in her kitchen hanging out over a glass of wine.

    Full review

  • Joy the Baker

    ...a book about balance on the plate. Loads of healthful recipes from breakfast through dinner… plus butter laden desserts.

    Full review
  • ISBN 10 0770433278
  • ISBN 13 9780770433277
  • Linked ISBNs
  • Published Mar 29 2016
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

In her inspiring New York Times bestselling memoir, It Was Me All Along, Andie Mitchell chronicled her struggles with obesity, losing weight, and finding balance. Now, in her debut cookbook, she gives readers the dishes that helped her reach her goals and maintain her new size. In 80 recipes, she shows how she eats: mostly healthy meals that are packed with flavor, like Lemon Roasted Chicken with Moroccan Couscous and Butternut Squash Salad with Kale and Pomegranate, and then the “sometimes” foods, the indulgences such as Peanut Butter Mousse Pie with Marshmallow Whipped Cream, because life just needs dessert. With 75 photographs and Andie’s beautiful storytelling, Eating in the Middle is the perfect cookbook for anyone looking to find freedom from cravings while still loving and enjoying every meal to the fullest.

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