Fiji Resort Captivates ABC’s "The Bachelorette"

Five words or less(NewsUSA) – Imagine a romantic weekend in an exquisite Fiji resort — sleeping in an enchanting villa, snorkeling in turquoise waters and dining on gourmet meals under a blanket of stars.
Sound like vacational bliss? The producers of ABC’s “The Bachelorette” thought so too — for this “perfect date” scenario aired on the July 25 episode of the hit reality TV show.
Fiji’s Koro Sun Resort and Rainforest Spa hosted the newest bachelorette, Ashley Hebert, and her date for a secluded and exotic getaway. The resort is located in lush Savusavu on 150 acres containing a coconut plantation, lavish rainforests and a private lagoon.
The resort created a deluxe couples’ package to wow their ABC stars. The “Passion Under the Palms” package features a five-night stay in the Fantasy Suite, three gourmet meals a day, a candlelit dinner in the rainforest, a snorkeling excursion, spa treatments, a private beach picnic, a waterfall tour and more.
This made-for-TV deal is now offered to all patrons to guarantee a magical vacation. If that package doesn’t suit your needs, consider a variety of others available such as the Adventure package for the thrill seeker in you. Additional recreational activities included are kayaking, biking, tennis, hiking and golf.
Koro Sun Resort prides itself on their extremely hospitable Friendly Fijian Staff. Conde Naste recognized them as the friendliest and most welcoming in the world. Another highlight of the “Passion Under the Palms” package is a special reception–the resort staff welcomes guests with a coconut milk foot soak and massage and freshly chilled coconut beverage.
Just like Hebert’s experience, guests are ushered into the resort with singing and meticulous personalized attention. Staff treat guests to private tours of botanical gardens, island caves, rainforests and waterfalls as if they were family.
Bachelorette Hebert used Koro Sun Resort to take her one step closer to finding her soulmate. She enjoyed tropical luxury at its finest and exposed Fiji’s hidden paradise.
The impossibly blue waters will make any guest feel like a star. Dining options include succulent seafood, fresh, local produce and tender fish fillets. For more information on the resort, go to

Learn the Correct Way To Control Carb Intake

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<p>(<a href=NewsUSA) – For Americans who want to control their carbs, learning how to consume “good” carbohydrates in balance with a variety of proteins and “good” fats can be confusing.

To help people understand the science underlying this nutritional approach, “Atkins for Life,” the book that set the gold standard for controlled-carbohydrate lifestyles, provides clear and complete explanations of how carbohydrates, protein and fat function in the body.

This resource, now available in paperback, contains an extensive meal-planning section with 125 recipes for everything from appetizers to desserts, snacks, entrees, soups, salads and sauces, along with 200 meal plans at various levels of carbohydrate intake.

Charts throughout the book provide information on “good” and “bad” carbs; the order in which carb foods should be added back into meals; the Atkins Glycemic Ranking (showing which carbs can be eaten regularly, which occasionally, and which rarely and in small amounts); and how to count carbs in individual foods. It also includes a restaurant guide to help Atkins enthusiasts choose the right foods when dining out.

The following recipe from the Atkins Kitchen takes a traditional dessert and adds a subtle and natural coconut flavor that really shines through in this slightly sweet ice cream. Pair it with sugar-free chocolate syrup mixed with a drizzle of rum for a tropical treat.


(Makes 8 servings)

6 egg yolks

14 packets sugar substitute

2 cups heavy cream

1 (13.5-ounce) can unsweetened

coconut milk

2 teaspoons coconut extract

1 teaspoon vanilla extract

1 cup shredded unsweetened coconut, lightly toasted

In a medium bowl, whisk yolks and sugar substitute to combine. In a medium pot, bring heavy cream to a simmer over medium-low heat.

Slowly pour 1 cup cream into the yolk mixture, whisking constantly. Pour yolk mixture back into pot. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in coconut milk, coconut and vanilla extracts. Chill 4 hours.

Pour ice cream mix into ice cream maker. Process according to manufacturer’s directions. About 5 minutes before ice cream is finished, add the toasted coconut.

Nutritional information per serving: 6 g carbohydrates, 4.5 g net carbohydrates, 1.5 g fiber, 4 g protein, 32 g fat, 326 calories.

Atkins offers a free newsletter with product updates, low-carb diet tips and recipes. For great recipes, look for “Dr. Atkins’ New Diet Revolution” (Harper Collins) and “Atkins for Life” (St. Martin’s Press). For more information, visit