Andie Mitchell is a healthy lifestyle superstar. If you have never visited her website or watched her TedTalk – let me fill you in on what you’ve missed. Andie is a writer, healthy recipe developer and New York Times bestselling author, among many other things. The strongest connection I feel to Andie is in relation to her believe that there should be a balance of healthy and happy – something she has practiced over the last ten years. She achieved a 135-pound weight loss, that she has written about in her memoir and on her blog, and has consistently found ways to create the food she has always loved in a healthier way.
Which brings us to the contents of Eating in the Middle – one of the newer favourites on my cookbook shelf. As someone who loves food and strives for balance, I have found Andie’s collection of recipes to be an absolute treat (pun intended)! The book is filled with recipes for every meal and five essays about balance within her healthy lifestyle. Here are my thoughts on a few of her recipes!
Tomorroats with Blood Orange Mint Salsa (pg. 26)
Andie promises these oats to be a no-fuss version to your favourite oatmeal breakfast – and she delivers. I have tried many overnight oat solutions in my day and the mint-orange salsa combo is one of my favourite ways to eat them! The fruit adds a freshness to the dish that you don’t always get with the fun (but heavy) ideas sometimes found on Pinterest. Plus, the oats were easy to grab on-the-go and left me full until lunchtime!
Bacon-wrapped pork tenderloin with ginger apple compote (pg. 157)
This dish is so good that my family made it two Sundays in a row. Incase I haven’t already told you on the blog – I would probably eat a bacon-wrapped shoe. We don’t have a lot of fancy Sunday meals at my house because my mom isn’t great with roasting meat (her only flaw in the kitchen). But this is a meal that literally anyone can master. It has very limited seasoning (great if you live alone or don’t have an insanely stocked kitchen like mine) and it leaves the meat SO juicy and delicious. You will seriously crave this meal – it alone is enough to purchase this book. My dad ate this and told me I could go on MasterChef – thank you Andie for faking me into a Gordon Ramsey-level chef status.
Southwestern pulled chicken with cilantro lime slaw (p. 126)
Slow cookers are one of the world’s greatest inventions. I love when cookbook authors realize this and give me more recipes to work with for our slow cooker. The chicken in this dish is a game-changer. First of all, I think this would be a great meal for a lighter, but equally filling, Sunday night football meal. And second, save the bun and serve these leftovers over rice for a double dose of deliciousness. The slaw is super tasty and fresh without too many ingredients.
Overall, Andie’s meals are delicious, easy to make, and use wholesome ingredients that almost anyone could find in their kitchen. She has a knack for turning your favourite meals into healthier ones, like her Italian salad (pg. 50) – an ode to your fave sub. With recipes like meatloaf burgers with bacon, pepper jack & frizzled onions, lime coconut cream cups, and baked buffalo chicken egg rolls still marked with sticky notes, I can guarantee that this book won’t be sitting on my bookshelf collecting dust!