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April 2024 Meal Plan

This Preferred Customer customized meal plan, designed exclusively for our valued members, will have you hitting your goals in NO TIME! Here’s to a FITTER, HEALTHIER, HAPPIER April!

This is just a guide. For personalized dietary advice, please consult with a registered dietitian or a healthcare provider.

Our Philosophy

Remember, portion control, balanced nutrients, and being mindful of your hunger cues are key. It’s about eating to feel satisfied, not stuffed, and choosing foods that fuel your body better.

Think T.H.I.N.

Our Think T.H.I.N. Guide recommends focusing on foods that are high in nutrient density, and avoiding empty calories. These guidelines take into account a variety of healthy, wholesome, natural foods rather than specific food diets. For the sake of this meal plan, it is assumed that ZipSlim® supplement is used daily.

Ensure your meals are balanced, including proteins, carbohydrates, fats, vitamins, and minerals and remember to drink water consistently throughout the day to help with weight loss and overall health.

Finally, fitness and movement are also crucial for healthy weight loss. So keep leading an active lifestyle. Consistency is key to seeing the desired results. Enjoy your 30-day journey to a healthier self!

30 Day Meal Plan

Follow this guide to maximize results and make the most of your Reboot 66 Challenge!

Week 1

Day 1-7:

  • Breakfast: Scrambled eggs with spinach and a slice of whole wheat toast
  • Midday: Smoothie made with low-fat yogurt, a handful of blueberries, spinach, and a scoop of protein powder
  • Lunch: Quinoa salad with grilled chicken, tomatoes, cucumbers
  • Afternoon: Handful of almonds and an apple
  • Dinner: Grilled salmon, sweet potato, steamed broccoli
  • Evening: ZipSlim® supplement
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Week 2

Day 8-14:

  • Breakfast: Oatmeal with a scoop of protein powder, topped with mixed berries
  • Midday: Smoothie made with low-fat yogurt, a handful of strawberries, a banana, and a scoop of protein powder
  • Lunch: Turkey wrap with whole grain tortilla, mixed greens, and avocado
  • Afternoon: Carrots and hummus
  • Dinner: Grilled chicken, brown rice, sautéed bell peppers and onions
  • Evening: ZipSlim® supplement
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Week 3

Day 15-21:

  • Breakfast: Two boiled eggs with a side of mixed fruit salad
  • Midday: Smoothie made with low-fat yogurt, a handful of blueberries, spinach, and a scoop of protein powder
  • Lunch: Grilled salmon salad with mixed greens, cherry tomatoes, and a vinaigrette dressing
  • Afternoon: Greek yogurt with a handful of mixed nuts
  • Dinner: Lean steak, sweet potato, roasted Brussels sprouts
  • Evening: ZipSlim® supplement
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Week 4

Day 22-30:

  • Breakfast: Protein pancakes with a side of mixed berries
  • Midday: Smoothie made with low-fat yogurt, a handful of blueberries, a banana, and a scoop of protein powder
  • Lunch: Tuna salad with mixed greens, cherry tomatoes, cucumbers and a light dressing
  • Afternoon: Celery with almond butter
  • Dinner: Baked tilapia, quinoa, and sauteed zucchini
  • Evening: ZipSlim® supplement
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Fresh Recipes

These are easy, versatile recipes that you can adjust to fit your personal preferences. Add or subtract ingredients as needed to fit your diet and tastes. Remember, portion control, balanced nutrients, and being mindful of your hunger cues are key. It's about eating to feel satisfied, not stuffed, and choosing foods that fuel your body better.

Firefly scrambled eggs with spinach and whole wheat toast on a blue tile background 78709

Scrambled Eggs with Spinach and Whole Wheat Toast

  • 2 eggs
  • 1 cup spinach
  • 1 tbsp olive oil
  • Salt and pepper
  • 1 slice of whole wheat toast

 

  1. Heat a non-stick skillet with olive oil over medium heat.
  2. Add spinach, salt, and pepper, cook until wilted (about 1-2 minutes).
  3. In a small bowl, whisk eggs and season with salt and pepper.
  4. Add eggs to skillet with spinach and scramble until cooked to your preference.
  5. Serve with whole wheat toast.
Firefly Quinoa Salad with Grilled Chicken, Tomatoes, and Cucumbers in a black bowl with candles in t

Quinoa Salad with Grilled Chicken, Tomatoes, and Cucumbers

  • 1 cup cooked quinoa
  • 1 grilled chicken breast, cubed
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, chopped
  • 1/4 cup feta cheese (optional)
  • 1 tbsp olive oil
  • 1 tbsp vinegar or lemon juice
  • Salt and pepper

  1. In a large bowl, combine quinoa, grilled chicken, cherry tomatoes, cucumbers, and feta cheese (optional).
  2. Whisk together olive oil and vinegar (or lemon juice). Season with salt and pepper.
  3. Pour the dressing over the salad and mix well.
Firefly Grilled Salmon, Sweet Potato, Steamed Broccoli_ in a restaurant bar on a rectangular plate w

Grilled Salmon, Sweet Potato, Steamed Broccoli

  • 1 portion of salmon fillet
  • 1 medium-sized sweet potato
  • 1 1/2 cups broccoli florets
  • Olive oil
  • Lemon juice
  • Salt and pepper


  1. Preheat grill to medium heat. Season the salmon with salt and pepper.
  2. Wash and dry the sweet potato, then poke holes in it with a fork and wrap it in foil.
  3. Grill the salmon and foil-wrapped sweet potato for about 20 minutes, turning occasionally, or until salmon is cooked through and sweet potatoes are tender.
  4. Steam broccoli florets (or microwave with a tablespoon of water, covered) for about 3-4 minutes, or until tender.
  5. Plate the grilled salmon, sweet potato, and steamed broccoli. Drizzle lemon juice over the salmon and season with salt and pepper, if needed.
Firefly Turkey Wrap with Whole Grain Tortilla, Mixed Greens, and Avocado_ at a picnic table outside

Turkey Wrap with Whole Grain Tortilla, Mixed Greens, and Avocado

  • 1 whole grain tortilla
  • 3-4 slices of Turkey breast
  • A handful of mixed greens
  • 1/2 avocado, sliced
  • 1 tablespoon of Greek yogurt or mayo


  1. Lay the tortilla flat, spread Greek yogurt or mayo on it.
  2. Layer turkey slices on the tortilla, then top with mixed greens and avocado slices.
  3. Roll the tortilla up tightly, cut in half diagonally and serve.
Firefly Grilled Chicken, Brown Rice, Sautéed Bell Peppers and Onions_ on a plate in a bright kitchen

Grilled Chicken, Brown Rice, Sautéed Bell Peppers and Onions

  • 1 portion of chicken breast
  • 1/2 cup of cooked brown rice
  • 1/2 bell pepper, sliced
  • 1/4 onion, sliced
  • 1 tablespoon olive oil
  • Salt and pepper


  1. Preheat grill or stovetop grill pan over medium heat.
  2. Season the chicken with salt and pepper; grill until fully cooked (about 6-7 minutes each side).
  3. Meanwhile, heat olive oil in a skillet. Add peppers and onions. Sauté until tender and slightly caramelized.
  4. Serve the grilled chicken with the cooked brown rice and sautéed bell peppers and onions.
Firefly Two Boiled Eggs on a plate with a small bowl of Mixed Fruit Salad_ made of cliced bananas, s

Two Boiled Eggs with a Side of Mixed Fruit Salad

  • 2 eggs
  • 1/2 cup of berries (strawberries, blueberries, etc)
  • 1 banana, chopped

  1. Boil eggs to your preference. For hard-boiled, cook for about 9-12 minutes.
  2. Prepare the fruit salad by combining the berries and chopped banana.
  3. Serve the boiled eggs with a side of mixed fruit salad.
Firefly Lean medium well Steak, Sweet Potato, Roasted Brussels Sprouts_ on a wooden cutting board wi

Lean Steak, Sweet Potato, Roasted Brussels Sprouts

  • 1 portion lean steak
  • 1 medium-sized sweet potato
  • 1 1/2 cups Brussels sprouts, halved
  • Olive oil
  • Salt and pepper

  1. Preheat oven to 400F (200C).
  2. Toss Brussels sprouts in olive oil, salt, and pepper. Spread them out on a baking sheet. Roast for 20-25 minutes or until tender and slightly crispy.
  3. Meanwhile, season the steak with salt and pepper. Cook on a preheated grill or stovetop grill pan to your preferred level of doneness.
  4. Wash and dry the sweet potato, poke holes in it with a fork and microwave for about 7-8 minutes, until tender.
  5. Serve the lean steak with a side of sweet potato and roasted Brussels sprouts.
Firefly small stack Protein Pancakes with a Side of Mixed Berries at a sunny modern breakfast table

Protein Pancakes with a Side of Mixed Berries

  • 1 scoop of protein powder
  • 1 ripe banana
  • 2 eggs
  • Pinch of baking powder
  • 1/2 cup of mixed berries

  1. Mash banana and combine with eggs and protein powder. Add baking powder and mix until the batter is smooth.
  2. Heat a non-stick pan over medium-high heat. Pour 1/4 of the batter onto the pan. Cook until bubbles form on top, then flip and cook for another minute.
  3. Repeat with the remaining batter.
  4. Serve the pancakes with a side of mixed berries.