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July 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 July!

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

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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 sautéed spinach and tomatoes
  • Midday: Smoothie made with almond milk, froze berries, spinach, and a scoop of protein powder
  • Lunch: Grilled chicken breast with a side of quinoa salad (quinoa, cucumbers, cherry tomatoes, and a light lemon vinaigrette)
  • Afternoon: Apple slices with a handful of almonds
  • Dinner: Baked salmon with roasted cauliflower and steamed green beans
  • Evening: ZipSlim® supplement
  •  
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Week 2

Day 8-14:

  • Breakfast: Greek yogurt topped with honey, walnuts, and fresh blueberries

  • Midday: Smoothie made with coconut milk, pineapple, spinach, and chia seeds

  • Lunch: Mixed greens salad with grilled shrimp, avocado, and sliced radishes

  • Afternoon: Celery sticks with almond butter

  • Dinner: Turkey meatballs with zucchini noodles and marinara sauce.

  • Evening: ZipSlim® supplement

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Week 3

Day 15-21:

  • Breakfast: Oatmeal made with almond milk, topped with sliced bananas and a sprinkle of cinnamon
  • Midday: Smoothie made with cashew milk, mango, kale, and flaxseeds
  • Lunch: Spinach and arugula salad with grilled tofu, cherry tomatoes, and a balsamic vinaigrette Afternoon: Carrot sticks with hummus
  • Dinner: Baked cod with roasted Brussels sprouts and quinoa
  • Evening: ZipSlim® supplement
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Week 4

Day 22-28:

  • Breakfast: Chia seed pudding made with coconut milk, topped with fresh strawberries and a drizzle of honey
  • Midday: Smoothie made with oat milk, mixed berries, spinach, and a scoop of protein powder
  • Lunch: Kale salad with grilled chicken, roasted sweet potatoes, and a tahini dressing
  • Afternoon: Sliced cucumber with guacamole
  • Dinner: Stuffed bell peppers with ground turkey, quinoa, and diced vegetables
  • 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.

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Grilled Shrimp and Avocado Salad

Ingredients:

  • 1 lb shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 avocado, diced
  • 2 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional)

 

Instructions:

  1. Prepare Shrimp: In a bowl, toss shrimp with olive oil, cumin, salt, and pepper.
  2. Grill Shrimp: Heat a grill or grill pan over medium-high heat. Grill shrimp for 2-3 minutes on each side until pink and opaque. Remove and let cool.
  3. Assemble Salad: In a large bowl, combine mixed greens, cherry tomatoes, red onion, and avocado.
  4. Dress Salad: Drizzle with lime juice, salt, and pepper. Toss gently.
  5. Serve: Top the salad with grilled shrimp and garnish with fresh cilantro if desired.
  6.  
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Stuffed Bell Peppers with Ground Turkey

Ingredients:

  • 4 bell peppers, tops cut off and seeds removed
  • 1 lb ground turkey
  • 1 cup cooked quinoa
  • 1 cup diced tomatoes
  • 1/2 cup black beans, rinsed and drained
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1/4 cup shredded cheese (optional)

 

Instructions:

  1. Preheat Oven: Preheat the oven to 375°F (190°C).
  2. Cook Turkey: In a skillet, cook ground turkey over medium heat until browned. Add cumin, chili powder, salt, and pepper.
  3. Combine Filling: In a bowl, mix cooked quinoa, diced tomatoes, black beans, and cooked turkey.
  4. Stuff Peppers: Fill each bell pepper with the turkey and quinoa mixture.
  5. Bake: Place stuffed peppers in a baking dish. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with cheese if using, and bake for an additional 10 minutes.
  6. Serve: Serve hot.
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Egg White Veggie Omelette

Ingredients:

  • 4 egg whites
  • 1/2 cup diced bell peppers
  • 1/4 cup diced onions
  • 1/2 cup spinach, chopped
  • 1 tbsp olive oil
  • Salt and pepper to taste

 

Instructions:

  1. Heat Pan: Heat olive oil in a non-stick skillet over medium heat.
  2. Cook Veggies: Add bell peppers and onions, cooking until softened. Add spinach and cook until wilted.
  3. Add Egg Whites: Pour egg whites into the skillet, swirling to cover the vegetables.
  4. Cook Omelette: Cook until egg whites are set. Fold the omelette and season with salt and pepper.
  5. Serve: Serve immediately.
  6.  
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Baked Cod with Lemon and Garlic

Ingredients:

  • 2 cod fillets
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)
  •  

Instructions:

  1. Preheat Oven: Preheat oven to 400°F (200°C).
  2. Prepare Cod: Place cod fillets in a baking dish. Drizzle with olive oil and lemon juice. Sprinkle with garlic, salt, and pepper.
  3. Bake: Bake for 15-20 minutes until the fish is opaque and flakes easily with a fork.
  4. Serve: Garnish with fresh parsley if desired.
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Greek Yogurt and Berry Parfait

Ingredients:

  • 1 cup Greek yogurt
  • 1/2 cup mixed berries (strawberries, blueberries, raspberries)
  • 2 tbsp honey
  • 1/4 cup granola

 

Instructions:

  1. Layer Ingredients: In a glass, layer Greek yogurt, berries, and granola.
  2. Drizzle Honey: Drizzle honey over the top.
  3. Serve: Serve immediately.
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Chicken and Veggie Stir-Fry

Ingredients:

  • 1/2 lb chicken breast, sliced into strips
  • 2 cups mixed vegetables (broccoli, bell peppers, snap peas)
  • 2 tbsp soy sauce (gluten-free)
  • 1 tbsp olive oil
  • 1 tsp ginger, minced
  • 2 cloves garlic, minced
  • Salt and pepper to taste

 

Instructions:

  1. Heat Oil: Heat olive oil in a large skillet over medium-high heat.
  2. Cook Chicken: Add chicken strips and cook until browned and cooked through. Remove from skillet.
  3. Stir-Fry Veggies: Add garlic and ginger to the skillet, cooking until fragrant. Add mixed vegetables and stir-fry until tender.
  4. Combine: Return chicken to the skillet, add soy sauce, and toss to combine.
  5. Serve: Serve hot.
  6.  
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Tuna Salad Lettuce Wraps

Ingredients:

  • 1 can tuna, drained
  • 2 tbsp Greek yogurt
  • 1 celery stalk, diced
  • 1/4 cup red onion, diced
  • Salt and pepper to taste
  • Lettuce leaves for wrapping

 

Instructions:

  1. Mix Tuna Salad: In a bowl, combine tuna, Greek yogurt, celery, red onion, salt, and pepper.
  2. Wrap: Spoon tuna salad onto lettuce leaves.
  3. Serve: Serve chilled.
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Avocado and Egg Salad

Ingredients:

  • 2 hard-boiled eggs, chopped
  • 1 avocado, diced
  • 1 tbsp lemon juice

 

Instructions:

  1. Combine Ingredients: In a bowl, mix chopped eggs, diced avocado, lemon juice, salt, and pepper.
  2. Serve: Serve chilled.
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Chicken and Spinach Quinoa Bowl

Ingredients:

  • 1 cup cooked quinoa
  • 1 cup grilled chicken breast, sliced
  • 1 cup spinach
  • 1/2 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste

 

Instructions:

  1. Combine Ingredients: In a bowl, mix cooked quinoa, grilled chicken, spinach, and cherry tomatoes.
  2. Dress Salad: Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
  3. Serve: Serve warm or chilled.