Beth R. | Apr 18, 2016 | 0 Comments
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Q&A with Andie Mitchell Part 3 of 3

It's our final installment of our recent chat with Andie Mitchell of AndieMitchell.com.  We are sad to say goodbye, but have enjoyed our chat and getting to know more about Eating In the Middle with Andie.  You can get your very own copy of her just released cookbook here.  Get her Beef Puttanesca recipe now by scrolling down!

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Where do you find the motivation to stick to this balanced way of living?

I spent one too many years swinging back and forth between dieting and overeating, and all it ever did was cause me to gain weight and feel terrible. Eating in a balanced way, where 80% of the food I eat is healthy and 20% is more indulgent, just makes me happy and keeps me sane. One thing that’s important to note about balance, though, is that it’s a practice, and every day, I choose to eat in a balanced way. And while it gets easier and more intuitive, I’ll never claim to be perfect!

You have been so kind to develop yummy recipes using our tomatoes like your Tamale Chicken Pot Pies (so delicious); do you have a favorite cuisine or dish you couldn’t imagine living without?

Doughnuts! All sweets, really!

A lot of people have attempted to lose weight; many have had success only to fall off the wagon, gain the weight back and then some. What advice do you have for rollercoaster dieters?

Get off the rollercoaster. Super restrictive diets don’t work; they just fuel the deprivation mindset that leads to binges and inevitably, to weight gain. You need to find a way to make sustainable changes in your life that make sense for your personality, behavior patterns, and current lifestyle.

For someone who is thinking of making life changes and approaching their own journey, what advice do you have for them?

Develop a plan that works for YOU. If you are someone who can’t stand running, don’t make a commitment to wake up every morning and run. Think about the kinds of healthy food you actually like and incorporate as many of them into your diet as you can. Add more fruits and vegetables and slowly, you’ll find that you’re inching out the foods that aren’t quite as good for you.

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Here is Andie's recipe for Beef Puttanesca.  It is her healthy spin on an Italian classic.  We recently got to taste this recipe recently with Andie and we can say it is delicious!

Serves 4

Puttanesca
1 pound ground beef sirloin (90% lean)
1/2 medium yellow onion, thinly sliced (about 1/2 cup)
3 garlic cloves, minced
1/2 (28 ounce) can Tuttorosso Diced Tomatoes
1 (15 ounce) can cannellini beans, rinsed and drained
4 canned whole artichoke hearts (in water or brine), quartered
1/3 cup chopped pitted kalamata olives
2 tablespoons capers, rinsed and drained
1/2 cup chopped fresh basil, plus more for serving
1/4 cup grated Parmesan cheese

In a large nonstick skillet, cook the ground beef over medium0high heat, breaking it up until browned, about 6-8 minutes.  Using a slotted spoon, transfer the beef to a plate and tent with foil to keep warm.  To the skillet, add the onion, and cook, stirring frequently until just beginning to soften, about 2 to 3 minutes.  Add the garlic and cook, stirring constantly, until fragrant, 30 seconds.  Add the tomatoes and their juices and bring the mixture to a simmer.  Add the beans and simmer for 3 minutes.  Add the artichokes, olives, and capers.  Return the beef to the pan.  Stir in the basil.  Reduce the heat to low and simmer 10-15 minutes.

To serve, divide among four bowls.  Garnish each bowl with 1 tablespoon of cheese and more fresh basil.

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