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January 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: Protein chia pudding made with almond milk, vanilla protein powder, blueberries, and ground flax

Midday: ZipSlim supplement

Lunch: Grilled chicken quinoa bowl with roasted zucchini, red peppers, arugula, and lemon tahini drizzle

Afternoon: Cottage cheese with sliced cucumber and cracked pepper

Late Afternoon: ZipSlim supplement

Dinner: Garlic shrimp with cauliflower mash and steamed broccolini

Week 2

Day 8-14:

Breakfast: Scrambled eggs with sautéed spinach, mushrooms, and avocado slices

Midday: ZipSlim supplement

Lunch: Turkey lettuce wraps with shredded carrots, cucumber, and ginger-sesame sauce

Afternoon: Greek yogurt with walnuts and cinnamon

Late Afternoon: ZipSlim supplement

Dinner: Balsamic grilled flank steak with roasted Brussels sprouts and sweet potato wedges

 

Week 3

Day 15-21:

Breakfast: Green smoothie with protein powder, frozen berries, spinach, almond butter, and almond milk

Midday: ZipSlim supplement

Lunch: Salmon power bowl with cauliflower rice, roasted asparagus, cherry tomatoes, and dill yogurt sauce

Afternoon: Apple slices with almond butter

Late Afternoon: ZipSlim supplement

Dinner: Slow-cooker chicken chili with beans, tomatoes, peppers, and avocado garnish

 

Week 4

Day 22-31:

 Breakfast: High-protein oatmeal with collagen protein, raspberries, chia seeds, and cinnamon

 Midday: ZipSlim supplement

 Lunch: Protein wrap with grilled chicken, hummus, mixed greens, cucumber, and tomato in a high-fiber wrap

 Afternoon: Hard-boiled eggs with sea salt and paprika

 Late Afternoon: ZipSlim supplement

 Dinner: Miso-glazed cod with sautéed bok choy and roasted cauliflower

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

Mediterranean Chicken Nourish Bowl

Ingredients:

  • 1 cup cooked grilled chicken breast, sliced
  • 2 cups mixed greens
  • ¼ cup chopped cucumber
  • ¼ cup cherry tomatoes
  • 2 tbsp hummus
  • 1 tbsp olive oil
  • 1 tsp lemon juice

 

Instructions:

  • Layer greens in a bowl.
  • Top with chicken, cucumber, and tomatoes.
  • Add hummus and drizzle with olive oil and lemon juice before serving.

Roasted Veggie Lentil Plate

Ingredients:

  • ¾ cup cooked lentils
  • ¼ cup roasted carrots
  • ¼ cup roasted Brussels sprouts
  • 1 tbsp pumpkin seeds
  • 1 tbsp tahini
  • 1 tsp apple cider vinegar

 

Instructions:

  • Arrange lentils and roasted vegetables on a plate.
  • Sprinkle with pumpkin seeds.
  • Drizzle tahini and apple cider vinegar on top.

Lemon-Dill Salmon Bowl

Ingredients:

  • 4 oz baked salmon
  • 1 cup cauliflower rice
  • ½ cup steamed green beans
  • 1 tbsp Greek yogurt
  • 1 tsp lemon zest
  • 1 tsp olive oil

 

Instructions:

  • Place cauliflower rice in a bowl.
  • Top with salmon and green beans.
  • Mix yogurt with lemon zest and drizzle over the bowl.
  • Finish with olive oil.

Turkey & Avocado Protein Salad

Ingredients:

  • 1 cup chopped romaine
  • 4 oz roasted turkey breast
  • ¼ avocado, sliced
  • ¼ cup shredded carrots
  • 1 tbsp olive oil
  • 1 tsp red wine vinegar

 

Instructions:

  • Combine romaine, turkey, avocado, and carrots in a bowl.
  • Drizzle with olive oil and red wine vinegar before serving.

Ginger-Garlic Shrimp Stir Bowl

Ingredients:

  • 4 oz shrimp, sautéed
  • 1 cup sautéed cabbage
  • ½ cup snap peas
  • 1 tsp sesame oil
  • 1 tsp fresh grated ginger

 

Instructions:

  • Add cabbage and snap peas to a bowl.
  • Top with shrimp.
  • Drizzle with sesame oil and sprinkle ginger over the top.

Herb Chicken & Root Veg Tray Meal

Ingredients:

  • 4 oz roasted chicken thigh
  • ¼ cup roasted parsnips
  • ¼ cup roasted red onion
  • ½ cup roasted broccoli
  • 1 tbsp olive oil
  • 1 tsp Italian herbs

 

Instructions:

  • Arrange chicken and vegetables on a plate.
  • Drizzle with olive oil and sprinkle with herbs before serving.

Creamy Tuscan White Bean Skillet

Ingredients:

  • ¾ cup cannellini beans
  • 1 cup sautéed spinach
  • ¼ cup diced tomatoes
  • 1 tbsp nutritional yeast
  • 1 tsp olive oil

 

Instructions:

  • Warm beans and tomatoes in a skillet.
  • Stir in spinach until wilted.
  • Top with nutritional yeast and drizzle with olive oil.

Spiced Beef & Veggie Bowl

Ingredients:

  • 4 oz lean ground beef
  • ½ cup sautéed zucchini
  • ½ cup sautéed bell peppers
  • 1 tsp cumin
  • 1 tsp olive oil

 

Instructions:

  • Cook beef with cumin until browned.
  • Add zucchini and bell peppers and sauté until tender.
  • Serve warm in a bowl with olive oil drizzled on top.

Baked Cod & Veggie Medley

Ingredients:

  • 4 oz baked cod
  • ½ cup roasted cauliflower
  • ½ cup roasted asparagus
  • 1 tbsp olive oil
  • 1 tsp lemon juice

 

Instructions:

  • Plate cod with roasted vegetables.
  • Drizzle with olive oil and lemon juice before serving.

Cozy Chickpea Spinach Stew

Ingredients:

  • ¾ cup chickpeas
  • 1 cup spinac
  • ¼ cup diced tomatoes
  • 1 tsp smoked paprika
  • 1 tsp olive oil

 

Instructions:

  • Simmer chickpeas and tomatoes with smoked paprika.
  • Stir in spinach until wilted.
    Finish with olive oil and serve warm.