These pretty black tights are the new plie tight from Athleta (why can I not add an accent on plie?!!). I have the previous version of the plie tight, which are great, but I think I like these better except for the somewhat harsh seams along the mesh. Here's my Fit, Feel, Function review:
Fit: 10 out of 10- Body skimming and hugging, nice higher rise with no gap and longer length make this updated version a winner.
Feel: 8 out of 10- The only reason why these get an 8 is because of the somewhat harsh seams bordering the mesh. It is thick and wide and doesn't give and move like the rest of the tight.
Function: 10 out of 10- These tights are intended for yoga, pilates, ballet and barre and that is what they are perfect for. I love the understated black and the updated mesh panel, higher rise and longer length.
Click any of the photos to go view the tight on Athleta.
The idea for this recipe came from Supper With Michelle at www.supperwithmichelle.com . Michelle has some gorgeous photos and food styling- something I just don't care enough about to do myself at this stage in my life, but maybe someday? Anyway, I wanted to use some cooked quinoa in my fridge, so I switched it up by using quinoa instead of rice as Michelle uses. I also added an extra egg to help it all stick together better since I'm pretty sure I added more veg than she calls for. Be advised that this requires some planning ahead since the mixture needs to chill thoroughly before forming into balls/patties. Here's the gist:
1/2 cup Red Lentils (1 cup cooked)
3/4 cup quinoa (1 1/2 cup cooked)
1 cup of Bread Crumbs ( I made my own)
2 Large Eggs
1/2 inch of Ginger (minced)
2 – 3 Cloves of Garlic (minced)
2 medium Carrots (shredded – about a half cup)
1 small Red Onion (diced fine)
5 tablespoons of Cilantro
1/4 teaspoon of Ground Garlic Powder
1/4 teaspoon of Ground Coriander
1/4 teaspoon of Ground Cumin
1/4 teaspoon of Ground Black Pepper
1/4 teaspoon of Sweet Paprika (or smoked)
1/8 teaspoon of Cayenne Pepper
1 teaspoon of Sea Salt
5 tablespoons of oil for cooking – 2 for onion mixture and 3 for patties (your choice, I use vegetable oil or coconut oil)
Saute ginger, garlic, carrots and onion in oil until tender. Add to a mixing bowl and stir in all other ingredients. Cover and chill over night or at least for several hours. I didn't chill mine very well and they were delicate and hard to handle so don't skip this. Heat remaining oil over medium/high heat in pan (I love cast iron for this), and use a cookie dough scooper or a spoon and your hands to create little balls and then flatten very gently into a patty. Cook until golden brown and flip once.
I love movement and habits that promote health and lifetime wellness. I also like stretchy pants, being outside and good-for-you food! Follow me on Instagram @DawnBrownCoaching for more frequent updates.