Diocletian

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Thursday, eat the meals that will be posted on Wednesday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.                                                                    Welcome to janowrite  who is now Following.

He was a man of humble origins who worked his way through the bureaucracy, becoming Emperor and before he was done, 1000s of members of a peaceful religion died. No, not Palpatine, although the parallels are many. This was Diocletian.  Talk about an Evil Emperor!  His skill as an administrator set the Roman Empire on a better footing after years of instability, true. But his growing obsessions and delusions of grandeur eventually caused him to order the extermination of all the Christians because they would not worship him.  He reigned from 284 to 305 CE, with the major persecutions being in 304. Diocletian retired to his palace and pottered around in the garden, growing cabbages, until his death in on October 8, 311.  His palace is still there in Split, Croatia, and the locals still eat a meal very similar to our dinner menu below.

Roman Breakfast:  270 calories  3.5 g fat   4.2 g fiber   14.2 g protein   41 g carbs   187 mg Calcium   PB   Though a bit unusual, this is a very good plate of breakfast, based on foods available to Roman patricians in the days of the Empire. It is satisfying and flavorful. Try it.Roman Breakfast

1 Pan Muffin [see ..Not by Bread.. Feb-7-’18]                                                                                                                                                1 oz pear                                                                                                                                                                                                   1 oz cooked chicken                                                                                                                                                                         1 oz radish                                                                                                                                                                                                                    1 oz cucumber                                                                                                                                                                                  [optional: ½ medjool date = ¼ oz]                                                                                                              blackish coffee or blackish tea or lemon in hot water                                                                                                                                                                      5-6 oz green smoothie or fruit smoothie or unpasteurized apple cider                                              

Dice all the fruits and vegetables. Add a good finishing salt and gently stir to combine. HINT: I did this the night before and refrigerated the mixture.Prepare the pan muffin or take from freezer with time to thaw/heat. In the time it takes to brew the coffee, you can plate the muffin and the fruit-veg mixture. Romans did not drink smoothies or coffee, but we will. Hope you’ll enjoy your throw-back breakfast.

Danish Stuffed Cabbage:  282 calories  5.7 g fat  5.7 g fiber  35 g protein  25 g carbs  125 mg Calcium   PB GF — if using GF bread crumbs    Craig Claiborne’s International Cookbook provided this recipe. Its history involves a Swedish king and the Ottoman Empire. Very royal origin for a common meal found all over, where cabbages are grown.Danish Stuffed Cabbage

4 oz turkey meat, raw                                                                                                                                                                                                  2 oz pork meat, raw                                                                                                                                                                                         2.5 oz veal, raw                                                                                                                                                                                                                                    ½ cup fresh bread crumbs [from whole-grain 70-calorie bread]                                                                                                               2 oz milk                                                                                                                                                                                                                                  1 oz egg white                                                                                                                                                                                                                      sage + salt + pepper                                                                                                                                                           4 whole cabbage leaves from a whole head                                                                                                                                                                            1/3 c pickled beets                                                                                                                                                                                                          dab of mustard                                                                                                                                                            

Put the meats, sage, salt, and pepper in the food processor and mince. Spritz a saute pan with non-stick spray and cook the meat until it doesn’t look raw. Cool meat. Combine the bread and milk, stir, let sit until soggy. Add the egg white and meats and stir to combine well. Set aside. Put a head of cabbage in a pot with enough water to cover and bring to a simmer. When the outer layer begins to cook, remove the outer leaf. Return the cabbage to the pan of simmering water. Continue to remove the outer leaves as they cook, until you have 4. [NB: now you have the rest of the cabbage to use for something else]  Return them to the poaching water and cook until very limp. Cut a ‘V’ at the base of each leaf to remove the thickest part of the leaf’s rib. Orient the leaf so the ‘V’ is away from you. Put ¼ cup filling on the leaf. Fold the near side over the filling, tuck in the sides, and continue to roll. Place seam-side down in an oven-proof dish large enough to hold all four rolls. Pour some of the water in which you poached the cabbage into the dish until it comes 1/2-way up the rolls. Put on a lid or foil and bake at 350 F. for 20 minutes or until heated. Plate with the pickled beets and a dab of mustard. Fit for a king. Or an evil emperor.

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