How this Fast Diet Lifestyle works: Eat these meals tomorrow, for a calorie total of less than 600. On another day this week, eat the meals from a different post, another day of eating 600 calories or less. Eat sensibly the other days of the week. That’s it: a simple way to lose weight and be healthier. Welcome to lovelylifestyleblog who is now Following.

Suzanne Valadon was an artist’s model in Paris in the late 1800s. Being a model was not good for a girl’s reputation — especially if she posed in the nude. The public liked pictures of female nudes, but was squeamish about the idea of a naked woman alone in a studio with a man. Often, artists’ wives were their models. But what was a painter to do? Paint from memory? Imagine? Suzanne posed for Renoir, Toulouse-Lautrec, and Degas, to name a few. From childhood she had wanted to be in the circus. During her brief stint as a trapeze artist, Suzanne fell and had a career-ending injury. She took up modeling and for 13 years she watched artists paint. Convinced that she herself could do that, she was mentored by Degas and at age 44 began to produce her own canvases. Her subject? Female nudes, with herself as a model. There was so much interest in nude models at the time, that an English newspaperman wrote an article after interviewing some of the girls. Did they pose in the nude, he asked? Yes, some admitted, for extra money they would sit for an artist “in the all-together”, an English-ism that means ‘without clothing’. The article was picked up by the French press, who translated it into French. Unfamiliar with English slang, the article said that they posed “tout ensemble”, which does mean ‘all together’, as in ‘put the groceries all together in the bag’. It does not describe nudity. The story was picked up by a New York newspaper, translated [except for the ‘tout ensemble’] and was read by American models, who knew nothing of French. When asked to comment on it, the Americans, eager to show their linguistic knowledge, said that, yes, they would sometimes pose “in the toot-and-scramble” — but only if they were paid extra.

In honor of Suzanne Valadon’s birthday, September 23, 1865, we will start with a French-inspired meal at breakfast, and go back to England, where that tale of mistranslation started, for dinner. Nothing will be lost in translation here.

‘Pan Bagne’ ScrOmelette: 149 calories… 10 g fat… 1 g fiber… 11.4 g protein… 6 g carbs… 63 mg Calcium… NB: Food values shown are for the ScrOmelette and fruit only, and do not include the optional beverages.  PB GF Pan Bagne is a wonderful layered sandwich which we enjoy in the summer. Each of the 7 layers is a distinct yet complimentary flavor. This recipe combines several of the components, without all the oil, tuna, and bread. The result is delicious at breakfast.

++ 1½ two-oz eggs  HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume into a jar with a lid and put it in the ‘fridge for next week. ++++ ½ black olive, pitted and chopped ++++ ½ Tbsp chevre cheese ++++ 1 Tbsp crushed tomatoes ++++ ½ Tbsp spinach, cooked and chopped ++++ ¼ tsp dried basil ++++ 1 oz apple ++++ Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] ++++  Optional: 5 oz fruit smoothie or berry-yogurt smoothie [88 calories] ++

Stir and cream the olive, cheese, tomatoes, spinach, and basil until nicely blended. Whisk the eggs with salt and pepper to taste. Continue whisking as you add the vegetable/cheese mixture and blend as thoroughly as possible. Scramble to taste. Brew your beverage and shake the smoothie. Slice the apple and settle in for a flavorful meal.

Shepherd’s Pie: 276 calories… 12 g fat… 2 g fiber… 21.6 g protein… 21.6 g carbs… 53 mg Calcium…  PB GF The addition of mashed cauliflower is a great trick to lessen the carb count of mashed potatoes. Some people like to top this pie with mashed cauliflower only, but I enjoy the combo for a more authentic taste.  HINT: serves 2. Freeze leftovers for another dinner or invite a guest.

++ 1 cup roast lamb, ground or minced ++++ 1 two-oz egg, separated ++++ ½ cup mashed potatoes ++++ ½ cup mashed cauliflower ++++ ½ cup lamb gravy, as fat free as you can make it ++++ 1 cup lettuce ++++ ½ tsp olive oil ++++ ½ tsp lemon juice OR cider vinegar ++++ 1 oz tomatoes ++

Add the egg yolk and gravy to the roast lamb, along with salt and pepper to taste. Whip the eggwhite until stiff and fold into the mashed vegetables with salt and pepper to taste. Put the lamb mixture into an oil-spritzed oven-proof dish [2-3 cup capacity] and spread it out evenly. Smooth the mashed vegetables on top and ruffle it with a fork or spoon. Bake at 350 degrees F. for 20 minutes or until the top begins to brown a bit and the inside is hot. Whisk the oil and lemon juice in a wide bowl, add the lettuce and tomatoes, and toss gently.