PublishedTen Speed Press, July 2016 |
ISBN9780770433277 |
FormatHardcover, 240 pages |
Dimensions24.8cm × 19.6cm × 2.2cm |
From the author of the New York Times bestselling It Was Me All Along, a cookbook for eating in balance, featuring mostly healthy recipes to help anyone stay fit, and a few "special occasion" sweets and entrees, with the author's moving story of weight loss and thoughts on managing cravings throughout.
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.
