Eating can be a struggle for any American woman. Do I eat like the fast food ads tell me to-with abandon and without consequence? Or do I eat like the covers of magazines tell me to- with heavy restriction and a low weight as an end goal? No gluten, no carbs, no sugar, no fat, no salt, no meat, lots of meat, lots of carbs, lots of fat…you see where I’m going with this.
I have always been drawn to the disordered relationship some women have with food, reading eating disorder memoirs and lounging on the couch with Lifetime movie marathons about anorexia and bulimia. One day I hope to work with these women professionally, but until then, I rely on firsthand accounts in the books I read (the last two that really struck a chord were Portia De Rossi’s memoir, Unbearable Lightness, and Crystal Renn’s book, Hungry).
Then came Andie Mitchell. I was able to check out Ms. Mitchell’s memoir, It Was Me All Along, via e-copy through the Chicago Public Library. I finished it in two days. I, too, have a personal journey with significant weight loss (ballet + a vegetarian lifestyle helped me lose 40 lbs during college). I could relate to the constant fear of gaining the weight back, slipping into obsessive thinking and never being able to “let loose”. At the age of 28, I finally feel like I had a chance to feel comfortable in my own body. I just got married a few weeks ago, and I never once felt pressure to do the traditional “wedding diet” (although, truth be told, the anxiety of planning did shed about 5 vanity lbs!).
As my husband (!) and I start our lives together, so too do we start to venture out into new cooking territory. I ventured out and prepared Mitchell’s baked buttermilk breaded chicken (the first time I’d cooked meat in about 7 years), and Andy prepared me Mitchell’s lemon poppyseed cupcakes (the first he’d made cupcakes in probably about the same amount of time). There were moments where we both helped each other- Andy cutting the meat to see if it was done (I wasn’t about to start eating meat again), and me correcting Andy that the cream cheese frosting recipe called for 6 oz of cream cheese (2 oz short of one block!). A nice start to our marriage together, prompted by a book that has recipes for both vegetarians and carnivores.
Mitchell’s cookbook is an extension of her philosophy on food is clear in this book. Healthy version of your favorite noms, plus some delicious indulgences. Personally, I think all books should be written like this! PLUS there is nutritional info! I can’t wait to try all of the recipes!
Rating: 4/5 stars
- The author’s blog: http://www.andiemitchell.com/
- The author on Good Morning America: https://gma.yahoo.com/video/cake-carrots-one-bloggers-weight-185647124.html
A copy of Eating in the Middle was provided by www.BloggingforBooks.com, but you can better believe my opinions are my own.