Instagram Facebook-f Twitter Linkedin User Unlock-alt
COACHES
Shop Now

february 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, mixed berries, ground flaxseed, and a drizzle of honey

Midday: ZipSlim supplement

Lunch: Lemon herb chicken bowl with grilled chicken breast, cauliflower rice, roasted zucchini, and olive oil drizzle

Afternoon: Cottage cheese with sliced cucumber and cracked black pepper

Late Afternoon: ZipSlim supplement

Dinner: Baked salmon with roasted asparagus and garlic sautéed spinach

Week 2

Day 8-14:

Breakfast: Veggie egg scramble with 2 eggs, spinach, mushrooms, diced onion, and avocado slices

Midday: ZipSlim supplement

Lunch: Turkey lettuce wraps with seasoned ground turkey, shredded carrots, cucumber, and tahini drizzle

Afternoon: Apple slices with 1 tbsp peanut butter

Late Afternoon: ZipSlim supplement

Dinner: Grilled shrimp with quinoa and roasted broccoli

Week 3

Day 15-21:

Breakfast: Cinnamon chia pudding made with chia seeds, unsweetened almond milk, vanilla extract, and blueberries

Midday: ZipSlim supplement

Lunch: Mediterranean tuna salad bowl with mixed greens, tuna, olives, cucumber, cherry tomatoes, and olive oil vinaigrette

Afternoon: Greek yogurt with pumpkin seeds

Late Afternoon: ZipSlim supplement

Dinner: Herb roasted chicken thighs with cauliflower mash and green beans

Week 4

Day 22-31:

Breakfast: Protein oatmeal with rolled oats, vanilla protein powder, cinnamon, and raspberries

Midday: ZipSlim supplement

Lunch: Warm lentil veggie bowl with lentils, roasted sweet potatoes, kale, and lemon-tahini dressing

Afternoon: Handful of almonds and a pear

Late Afternoon: ZipSlim supplement

Dinner: Baked cod with roasted carrots and sautéed Brussels sprouts

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.

Mediterranean Tuna Salad

Ingredients:

  • 2 cups arugula
  • 4 oz canned tuna, drained
  • ¼ cup diced cucumber
  • ¼ cup cherry tomatoes
  • 1 tbsp olives, sliced
  • 1 tsp olive oil
  • 1 tsp red wine vinegar

Instructions:

  • Combine arugula, tuna, cucumber, tomatoes, and olives in a bowl.
  • Drizzle with olive oil and vinegar before serving.

Turkey & Sweet Potato Skillet

Ingredients:

  • 4 oz lean ground turkey
  • ½ cup roasted sweet potato cubes
  • ¼ cup sautéed spinach
  • 1 tsp olive oil
  • Pinch of garlic powder and paprika

Instructions:

  • Warm turkey and sweet potatoes in a skillet with olive oil.
  • Stir in spinach until wilted.
  • Season and serve warm

Protein Veggie Egg Scramble

Ingredients:

  • 2 eggs
  • ¼ cup diced bell peppers
  • ¼ cup mushrooms
  • ¼ cup spinach
  • 1 tsp olive oil

 

Instructions:

  • Heat olive oil in a pan.
  • Sauté vegetables until tender.
  • Add eggs and scramble until cooked.

Salmon & Greens Plate

Ingredients:

  • 4 oz baked salmon
  • 2 cups mixed greens
  • ¼ cup roasted asparagus
  • 1 tsp olive oil
  • 1 tsp lemon juice

 

Instructions:

  • Arrange greens on a plate.
  • Top with salmon and asparagus.
  • Drizzle with olive oil and lemon juice.

Chickpea Cucumber Crunch Bowl

Ingredients:

  • ½ cup chickpeas, rinsed
  • ¼ cup diced cucumber
  • ¼ cup cherry tomatoes
  • 1 tbsp feta cheese
  • 1 tsp olive oil
  • 1 tsp lemon juice

 

Instructions:

  • Combine chickpeas, cucumber, and tomatoes in a bowl.
  • Top with feta.
  • Drizzle with olive oil and lemon juice.

Zucchini Noodle Turkey Bowl

Ingredients:

  • 1½ cups spiralized zucchini
  • 4 oz cooked ground turkey
  • ¼ cup marinara sauce
  • 1 tsp olive oil

 

Instructions:

  • Lightly sauté zucchini noodles in olive oil.
  • Top with warm turkey and marinara sauce.
  • Serve immediately.

Lentil Spinach Power Salad

Ingredients:

  • ½ cup cooked lentils
  • 2 cups fresh spinach
  • ¼ cup diced red onion
  • 1 tsp olive oil
  • 1 tsp apple cider vinegar

 

Instructions:

  • Combine lentils, spinach, and onion in a bowl.
  • Drizzle with olive oil and vinegar before serving.

Shrimp Veggie Stir Plate

Ingredients:

  • 4 oz shrimp, peeled and cooked
  • ¼ cup sautéed bell peppers
  • ¼ cup sautéed snap peas
  • 1 tsp olive oil
  • Pinch of garlic and pepper

Instructions:

  • Sauté shrimp and vegetables in olive oil until heated through.
  • Season lightly and serve warm.