Article Update :

California Luxury Inn Courts Low-Carb Dieters with Atkins Diet Retreats
by Anonymous

MENDOCINO, CA August 20, 2004 -- MENDOCINO LUXURY INN COURTS LOW-CARB DIETERS THIS FALL; Guests count birds and carbs at Auberge Mendocino Seaside Inn & Cottages

Dieters need not compromise their low-carb lifestyles while vacationing this fall at the Auberge Mendocino Seaside Inn & Cottages.

Through its popular Atkins Diet Retreats, the Inn introduces guests to Mendocino’s magnificent surroundings while on a program that makes it easy and enjoyable to exercise and shed weight. The five-night retreats begin Sundays on October 10, November 7 and December 12.

Graduates of previous retreats will celebrate the program’s first anniversary during Halloween weekend, October 29-31.

The retreat features hiking, exercise and stress-reduction sessions, visits to galleries, a salsa dance class and a cooking class by the Inn’s chef.

Five-day packages begin at $775 per person, double occupancy. Single occupancy starts at $922. Participants enjoy healthy meals including gourmet breakfasts, lunches, light suppers and dinners at nearby restaurants.

A friendly French-style country bed and breakfast inn, Auberge Mendocino is the ideal getaway to lose weight, savor delicious low-carb meals and rejuvenate the soul. The Inn boasts nine guest rooms and suites, two spacious cottages and an exclusive luxury ocean-view vacation estate, all in a setting of informal gardens, century-old cypress trees and hiking trails that wind gently down to the beach.

For reservations visit: www.aubergemendocino.com or call 800.347.9252.

Ham and Egg Nests
(Carb count: 4)

SERVES 2

4 slices Black Forest or boiled ham
1 tablespoon butter
1 tablespoon olive oil
1 shallot or ½ small onion, finely chopped
1 cup sliced mushrooms
Salt and pepper to taste
2 cups or handfuls of washed spinach
1 tablespoon chopped fresh chives (optional)
2 tablespoons heavy cream or sour cream
2 tablespoons grated Parmesan cheese
1 ounce grated Mozzarella cheese

Slightly oil four cups of a muffin tin and line each with 1 slice of ham. Preheat oven to 350. Melt butter and olive oil in a nonstick pan. Sauté shallot or onion with mushrooms until browned. Add spinach and when wilted add salt and pepper, heavy cream or sour cream and chopped fresh chives to taste. Cook one more minute and let cool slightly. Spoon 1 tablespoon of mixture into each ham nest, crack 1 egg into each and top with Parmesan and Mozzarella. Bake for 15 minutes or until eggs are set.

Media Contact: Susan Arthur, 415 824-0663; news@susan-arthur.com





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