In Andie Mitchell’s New York Times bestselling memoir, It Was Me All Along, she discussed her very personal and complex relationship with food and self-image, and the struggles she faced with obesity, losing weight and finding a balance. Like many people, Andie had a very emotional relationship with food and eating, and it took a lot of hard work and self-reflection to get at the root of her food and weight issues.
Now, in her debut cookbook, Eating in the Middle, Andie shares 80 recipes for smart and healthy eating – the dishes and meals that helped her gain control over food and contributed to her over 100 pounds weight loss after she reached 268 pounds and realized she couldn’t continue on living as she had. Recipes include Lemon-Roasted Chicken with Moroccan Couscous, and Butternut Squash Salad with Kale and Pomegranate, and desserts as luxurious as Peanut Butter Mousse Pie with Marshmallow Whipped Cream, because Andie is a big advocate of control through balance.
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