You won’t believe how delicious this healthy dark chocolate pudding parfait is!
Who could have imagined that losing weight could taste this amazing? 7Company loves giving you alternatives to satisfy your sweet tooth, and this Ideal Protein™ healthy dark chocolate parfait will satisfy any craving. It’s never been easier to get back into your skinny jeans! If you’d like to feel and look amazing then stop by our clinic in Lansdowne and check out our programs. Your jeans will thank you!
Healthy Dark Chocolate Pudding Parfait
1 Serving Ideal Protein™ Dark Chocolate Pudding
Ideal Protein™ Crispy Cereal
Walden Farms Marshmallow Dip
Stevia drops (clear)
Ideal Protein™ Double Chocolate Brownies
Mix pudding with 5oz of very cold water. Add 2tsp of marshmallow dip and whisk until fluffy. Spoon crispy cereal into a tall glass, and then spoon in the pudding. Repeat. Top it with a piece of our delicious brownie.
*If you want it a bit sweeter, you can add a couple more drops of stevia.
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Turkey Stuffed Chayotes
2 medium Chayotes
8 oz ground turkey
1 small onion (scallions)
1 clove garlic
1 Cubanelle pepper
1 Bay leaf
A Pinch of Thyme
1/2 Sazon Packet (Culantro y Achiote)
1 Tbsp Tomato Paste
1-2 oz chicken broth
Salt and Pepper to taste
1 tsp olive oil
1 tsp of parmesan cheese**Cut the Chayotes in half lengthwise. Put them in a pot with water and boil them for 25-30 minutes, until tender. Remove and discard oval seed. Using a spoon, scoop out most of the pulp, leaving at lease 1/4 inch shell. Chop pulp coarsely and set aside while preparing stuffing.In a nonstick skillet and at medium head add olive oil, Cubanelle pepper, scallions, garlic, bay leaf, thyme, and tomato paste with a little bit of chicken broth and cook for 8-10 minutes (untill pepper is soft). Add the turkey, Sazon and stir. Turn it to low, cover and cook until meat is done. Make sure to check the meat so it doesn’t get dry. Add Chayote meat and fold. Let the mixture sit for ten minutes and fill the cavity of each chayote. Top with Parmesan cheese and bake for 20 minutes at 400F.