April 2026

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 you!

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: Greek yogurt protein bowl with plain Greek yogurt, fresh strawberries, kiwi slices, chia seeds, and a sprinkle of matcha powder

Midday: ZipSlim supplement

Lunch: Lemon-dill grilled chicken with cauliflower rice, roasted asparagus, and sautéed snap peas

Afternoon: Cottage cheese with radish slices and a pinch of smoked paprika

Late Afternoon: ZipSlim supplement

Dinner: Baked cod with garlic sautéed spinach, roasted spring carrots, and a drizzle of olive oil

Week 2

Day 8-14:

Breakfast: Spinach and mushroom egg scramble with 2 eggs, sautéed asparagus tips, and avocado slices

Midday: ZipSlim supplement

Lunch: Seared salmon salad with arugula, cucumber, radishes, and lemon-tahini dressing

Afternoon: Handful of almonds and sliced green apple

Late Afternoon: ZipSlim supplement

Dinner: Herb-roasted turkey breast with zucchini noodles, roasted cherry tomatoes, and steamed broccoli

Week 3

Day 15-21:

Breakfast: Chia pudding made with unsweetened almond milk, vanilla protein powder, fresh raspberries, and a sprinkle of ground flaxseed

Midday: ZipSlim supplement

Lunch: Grilled shrimp and spring veggie stir-fry with bell peppers, snap peas, and bok choy

Afternoon: Greek yogurt with sliced strawberries and a teaspoon of pumpkin seeds

Late Afternoon: ZipSlim supplement

Dinner: Lemon-garlic baked chicken thighs with roasted cauliflower and sautéed kale

Week 4

Day 22-31:

Breakfast: Low-carb smoothie with unsweetened almond milk, vanilla protein powder, spinach, frozen blueberries, and a teaspoon of almond butter

Midday: ZipSlim supplement

Lunch: Turkey lettuce wraps with shredded carrots, cucumber, avocado, and a light ginger-sesame drizzle

Afternoon: Hard-boiled eggs with cherry tomatoes

Late Afternoon: ZipSlim supplement

Dinner: Baked cod with roasted asparagus, sautéed Swiss chard, and a drizzle of lemon-infused olive oil

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.

august-2024-meal-plan-fresh-recipe-image-1

Lemon Herb Chicken Power Bowl

 Ingredients:

  • 2 cups mixed greens
  • 4 oz grilled chicken breast, sliced
  • ¼ cup roasted zucchini
  • ¼ cup roasted cherry tomatoes
  • 1 tbsp pumpkin seeds
  • 1 tsp olive oil
  • 1 tsp lemon juice

 

Instructions:

  • Arrange greens in a bowl.
  • Top with chicken, zucchini, tomatoes, and pumpkin seeds.
  • Drizzle with olive oil and lemon juice before serving.

Roasted Veggie Quinoa Plate

 Ingredients:

  • ½ cup cooked quinoa
  • ¼ cup roasted broccoli
  • ¼ cup roasted cauliflower
  • ¼ cup roasted carrots
  • 1 tbsp hummus
  • 1 tsp olive oil

 

Instructions:

  • Place quinoa in a bowl.
  • Add roasted vegetables on top.
  • Finish with hummus and olive oil.

Salmon & Asparagus Power Bowl

Ingredients:

  • 4 oz baked salmon
  • 1 cup roasted asparagus
  • 1 cup sautéed spinach
  • 1 tsp olive oil
  • 1 tsp lemon juice

 

Instructions:

  • Layer salmon over the vegetables in a bowl.
  • Drizzle with olive oil and lemon juice before serving.

Turkey Lettuce Wraps

Ingredients:

  • 4 butter lettuce leaves
  • 4 oz cooked ground turkey
  • ¼ cup shredded carrots
  • ¼ cup diced cucumber
  • 1 tsp sesame oil
  • 1 tsp soy sauce or coconut aminos

 

Instructions:

  • Spoon turkey into lettuce leaves.
  • Top with carrots and cucumber.
  • Drizzle with sesame oil and soy sauce.

Shrimp & Zucchini Noodle Bowl

Ingredients:

  • 4 oz cooked shrimp
  • 1½ cups spiralized zucchini
  • ¼ cup sautéed bell peppers
  • 1 tsp olive oil
     Pinch of garlic powder

 

Instructions:

  • Sauté zucchini noodles and bell peppers in olive oil.
  • Top with shrimp and sprinkle garlic powder.
  • Serve immediately.

Spinach & Egg Protein Bowl

Ingredients:

  • 2 cups fresh spinach
  • 2 hard-boiled eggs, sliced
  • ¼ avocado, diced
  • 1 tsp olive oil
  • Pinch of paprika

 

Instructions:

  • Place spinach in a bowl.
  • Top with eggs and avocado.
  • Drizzle olive oil and sprinkle paprika before serving.

Balsamic Chicken & Veggies

Ingredients:

  • 4 oz grilled chicken breast
  • ½ cup roasted Brussels sprouts
  • ½ cup roasted zucchini
  • ¼ cup roasted red onion
  • 1 tsp olive oil
  • 1 tsp balsamic vinegar

 

Instructions:

  • Arrange chicken and vegetables on a plate.
  • Drizzle with olive oil and balsamic vinegar before serving.

Cod & Spring Veggie Bowl

Ingredients:

  • 4 oz baked cod
  • ½ cup roasted cauliflower
  • ½ cup sautéed snap peas
  • 1 tsp olive oil
  • 1 tsp lemon juice

 

Instructions:

  • Plate cod with roasted cauliflower and snap peas.
  • Drizzle with olive oil and lemon juice before serving.

Lentil & Kale Protein Bowl

 Ingredients:

  • ½ cup cooked lentils
  • 2 cups chopped kale
  • ¼ cup roasted carrots
  • 1 tbsp pumpkin seeds
  • 1 tsp olive oil
  • 1 tsp lemon juice

 

Instructions:

  • Massage kale with lemon juice and olive oil.
  • Add lentils and roasted carrots.
  • Top with pumpkin seeds.

Miso-Glazed Salmon & Veggies

 Ingredients:

  • 4 oz salmon fillet
  • ½ cup roasted bok choy
  • ½ cup roasted asparagus
  • 1 tsp miso paste
  • 1 tsp olive oil

 

Instructions:

  • Brush salmon with miso paste and bake until cooked.
  • Serve with roasted vegetables and drizzle with olive oil.