Eating in the Middle

February 1, 2016
When popular weight-loss blogger and author Mitchell (It Was Me All Along) lost 135 pounds, she did so with healthy, sensibly proportioned meals and the occasional planned indulgence. In her first cookbook, Mitchell shares 80 wholesome recipes that keep her eating “in the middle,” or mostly wholesome. With moderation and maintenance in mind, Mitchell offers “lighter” versions of comforting favorites big on flavor and tempered by a “sprinkling of decadence.” Recipes are organized into sections: Breakfast; Lunchtime; Vegetables and Sides; Dinnertime; Meals for Sharing; and All Sweet Things. Recipes use whole-food ingredients and include sidebars with nutritional information. Mitchell advocates big salads like arugula with oranges, goat cheese, and spiced walnuts; and shredded brussels sprouts salad. Portion control is accomplished with preparations in muffin tins, as with her wonton-wrapped minilasagnas. A juicy, caramelized-onion-topped turkey burger incorporates shredded apple and goat cheese to preserve moisture. Mitchell’s middle ground philosophy is woven into the chatty, bloggish storytelling, and abundant recipe notes describe her journey away from emotional eating and toward a practical, balanced approach to food, but this cookbook is not a diet book. Many recipes, particularly those created for dining with friends, are calorie laden (including 800-calories-per-serving white pizza and a 950-calories-per-serving meatball dish). Such satisfying and filling recipes will keep weight-conscious cooks loving food.