August 2025

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.

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: Protein smoothie with unsweetened almond milk, frozen berries, spinach, and vanilla protein powder

Midday: ZipSlim supplement

Lunch: Quinoa salad with chickpeas, cucumbers, cherry tomatoes, red onion, and lemon-olive oil dressing

Afternoon: Hard-boiled egg and a handful of baby carrots

Late Afternoon: ZipSlim supplement

Dinner: Grilled salmon with steamed broccoli and mashed cauliflower

Week 2

Day 8-14:

Breakfast: Overnight oats with almond milk, chia seeds, blueberries, and a sprinkle of cinnamon

Midday: ZipSlim supplement

Lunch: Turkey lettuce wraps with avocado, shredded carrots, and spicy mustard

Afternoon: Apple slices with almond butter

Late Afternoon: ZipSlim supplement

Dinner: Stir-fried shrimp with snap peas, red bell peppers, and cauliflower rice

Week 3

Day 15-21:

Breakfast: Scrambled eggs with spinach, mushrooms, and cherry tomatoes

Midday: ZipSlim supplement

Lunch: Grilled chicken breast over mixed greens with cucumbers, olives, and balsamic vinaigrette

Afternoon: Greek yogurt with a few sliced strawberries

Late Afternoon: ZipSlim supplement

Dinner: Zucchini noodles with marinara sauce and ground turkey

Week 4

Day 22-28:

Breakfast: Cottage cheese with pineapple chunks and hemp seeds

Midday: ZipSlim supplement

 Lunch: Tuna salad lettuce cups with diced celery, red onion, and avocado

Afternoon: Cucumber slices and hummus

Late Afternoon: ZipSlim supplement

Dinner: Baked cod with roasted sweet potatoes and green beans

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-Dill Salmon Lettuce Wraps

Ingredients:

  • 4 butter lettuce leaves
  • 1 cooked salmon fillet (flaked)
  • 1 tbsp Greek yogurt
  • 1 tsp lemon juice
  • 1 tsp fresh dill
  • Salt and pepper to taste

 

Instructions:

In a small bowl, mix salmon with Greek yogurt, lemon juice, dill, salt, and pepper.

Scoop mixture into lettuce leaves and serve chilled.

Chia Berry Yogurt Bowl

Ingredients:

  • ½ cup plain Greek yogurt
  • 1 tbsp chia seeds
  • ¼ cup mixed berries (blueberries, raspberries)
  • 1 tsp honey (optional)

 

Instructions:

Layer yogurt in a bowl. Top with chia seeds, berries, andadrizzle of honey if desired.

Let sit for 5 minutes to allow chia to absorb slightly.

Cucumber Avocado Summer Rolls

Ingredients:

  •  rice paper wrappers
  •  avocado, sliced
  •  cucumber, julienned
  •  cup shredded carrots
  •  mint leaves

 

Instructions:

Soften rice paper in warm water. Layer avocado, cucumber, carrots, and mint.

Roll tightly and slice in half. Serve with low-sodium soy sauce or rice vinegar.

Zucchini Fritters

Ingredients:

  • 1 cup shredded zucchini (drained)
  • 1 egg
  • 2 tbsp almond flour
  • 1 tbsp chopped green onion
  • Salt and pepper
  • Coconut oil or Ghee for cooking

 

Instructions:

Mix all ingredients. Heat coconut oil or ghee in a non-stick pan over medium heat.

Form small patties and cook 2–3 minutes per side until golden.

Serve with Greek yogurt or salsa.

Spicy Chickpea Snack Mix

Ingredients:

  • cup canned chickpeas (rinsed, dried)
  • tsp olive oil
  • tsp smoked paprika
  • tsp cayenne
  • Pinch of sea salt

 

Instructions:

Toss chickpeas with oil and spices. Roast at 400°F for 25–30 minutes, shaking halfway.

Let cool before serving.

Tropical Detox Smoothie

Ingredients:

  • cup frozen pineapple
  • banana
  • cup unsweetened coconut water
  • Handful of spinach
  • 1 tbsp chia seeds

 

Instructions:

Blend all ingredients until smooth. Serve immediately for a refreshing boost.

Cauliflower Rice Stir-Fry

Ingredients:

  • cup cauliflower rice
  • cup diced bell pepper
  • cup chopped broccoli
  • egg
  • tsp low-sodium soy sauce

 

Instructions:

Sauté vegetables in a pan until soft. Push to the side, scramble the egg, then mix together.

Stir in cauliflower rice and soy sauce. Cook until heated through.

No-Bake Protein Bites

Ingredients:

  • cup rolled oats
  • cup almond butter
  • tbsp chia seeds
  • tbsp honey
  • scoop vanilla protein powder

 

Instructions:

Mix all ingredients in a bowl. Form into 1-inch balls.

Refrigerate for at least 20 minutes before serving.

Tomato Avocado Salad

Ingredients:

  • cup cherry tomatoes, halved
  • avocado, cubed
  • tbsp chopped basil
  • tsp olive oil
  • tsp balsamic vinegar

 

Instructions:

Combine all ingredients in a bowl. Gently toss and serve fresh.

Baked Sweet Potato Wedges

Ingredients:

  •  medium sweet potato, cut into wedges
  •  tsp olive oil
  •  tsp garlic powder
  •  tsp paprika
  • Pinch of salt

 

Instructions:

Toss sweet potato wedges with oil and spices.
Bake at 425°F for 25–30 minutes, flipping halfway through.

Serve warm as a healthy side or snack.