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. Join me in the Fasting Lifestyle.

Charles Le Brun was born on February 24, 1619, and greatness ensued. His father, a successful sculpture, put him in art school at an early age and when he was 11, his talent earned him a spot in the studio of Simon Vouet, Painter to the King. At age 15, Charles’ work caught the eye of Cardinal Richelieu who sent him to Rome to study. When Le Brun returned, he received commissions from the most influential men of the time. Le Brun helped to found the French Royal Academy of Painting and Sculpture, and the Academy of France at Rome. In 1662, the French Crown took over the tapestry factory of Gobelins, and Le Brun was installed as Director. Under his leadership, not only tapestries but furniture, upholstery fabric, and decorative items were designed and made for use at the Palace of Versailles. His artistic vision defined the French Baroque through the Louis XIV Style. The king was so impressed by Le Brun that he hailed him a the foremost painter in France. The artist, who preferred large historical paintings that told a story, covered the walls of the palace with classical scenes, but his portraits and altarpieces show his talent as well. When his greatest champion at the court, Jean-Baptiste Colbert, died, Le Brun’s star faded. He became depressed and left the court. He died at the Gobelins factory in 1690. Single-handedly, Le Brun’s work embodied the elegance and grandeur of the French Royal Court. No one could have done it better.

Our breakfast is kingly in its use of pate or foil gras, and the oranges could have come from King Louis’ own orange grove. The dinner is very French, from the waters of the West Coast.

Saint Denis Bake: 121 calories… 3.5 g fat… 1.5 g fiber… 10 g protein… 7.4 g carbs… 46 mg Calcium… NB: The food values given above are for the egg bake and fruit only, not the optional beverages. PB GF James Beard provided the recipe, the famous church north of Paris provided the name. Sumptious.

++ 1 two-oz egg ++++ 1 Tbsp scallion or leek, chopped ++++ ¼ oz mushroom, chopped ++++ ½ clove garlic, chopped ++++ ¼ oz 3% fat ham, chopped ++++ ¼ oz chicken liver pate ++++ 1 Tbsp parsley, chopped ++++ 1 oz orange slices OR 2 oz strawberries ++++  Optional: blackish coffee[53 calories] or blackish tea or  mocha cafe au lait  [65 calories] ++++ Optional: 5-6 oz fruit smoothie or berry-yogurt smoothie [88 calories] ++

Put the chopped vegetables and ham into a non-stick pan which has been sprayed with cooking spray or oil. Stir-fry over medium heat until the scallion and garlic are limp and the mushroom liquid has evaporated. Cool a bit, then stir in the liver pate and the parsley. Whisk the egg with the cooked mixture, add salt and pepper, and scrape into an oven-safe dish or ramekin which has been spritzed with non-stick spray. Bake at 350F for 12-15 minutes. Plate with the berries and have a royal breakfast.

Mackerel Stuffed with Leeks: 285 calories… 16 g fat… 1.6 g fiber… 22 g protein… 9 g carbs… 46.5 mg Calcium…  PB GF This is from Joanne Harris & Fran Warde’s delightful French Market. If you are lucky enough to get fresh mackerel, this one’s for you.

++ Two 2-oz mackerel fillets to total 4 oz per serving ++++ salt & pepper ++++ 2 tsp grainy mustard, like ‘country Dijon’ ++++ oregano ++++ ¾ ounce sliced leeks ++++ coriander ++++ 3 oz tomatoes, sliced OR sliced cucumbers and cherry tomatoes ++

Heat oven to 400 degrees. Slash the skin of the fish and season the skin-side with salt and pepper. Turn the fillets over and spread each one with mustard, then sprinkle with oregano. Put one fillet skin-side down on the baking pan and pile the leeks on top of it. Sprinkle with a little coriander and more pepper, if you like. Put the other fillet on top of the leeks, with the skin-side up. Press down a little on the fish to compact it a bit. Roast for about 12 minutes, until the fish is opaque. Meanwhile, slice and plate the other vegetables. What a lovely meal!