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July 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.

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 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: Greek yogurt with flaxseed, cinnamon, and fresh strawberries

Midday: ZipSlim supplement

Lunch: Turkey and avocado lettuce wraps with mustard and tomato slices

Afternoon: Rice cake with 1 tbsp almond butter and a sprinkle of hemp seeds

Late Afternoon: ZipSlim supplement

Dinner: Baked chicken breast with roasted Brussels sprouts and a side of wild rice

Week 3

Day 15-21:

Breakfast: Oatmeal made with unsweetened almond milk, topped with chia seeds, blueberries, and a dash of cinnamon

Midday: ZipSlim supplement

Lunch: Shrimp and veggie stir-fry with coconut aminos, served over cauliflower rice

Afternoon: Sliced cucumber with guacamole

Late Afternoon: ZipSlim supplement

Dinner: Ground turkey taco bowl with shredded lettuce, salsa, avocado, and black beans (no tortilla)

Week 4

Day 22-28:

Breakfast: Cottage cheese with pineapple chunks, a drizzle of honey, and a sprinkle of sunflower seeds

Midday: ZipSlim supplement

Lunch: Grilled chicken Caesar salad with romaine, shaved parmesan, and a light yogurt-based dressing

Afternoon: A boiled egg and a few sliced strawberries

Late Afternoon: ZipSlim supplement

Dinner: Baked cod with lemon, roasted carrots, and sautéed spinach

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

Veggie-Packed Egg Scramble

 Ingredients:

  • 2 eggs
  • ¼ cup diced bell pepper
  • ¼ cup chopped spinach
  • 2 tbsp diced onion
  • Salt and pepper to taste

 

Instructions:

  • Heat a non-stick skillet over medium heat.
     Sauté veggies until tender.
  • Add whisked eggs, stir gently until cooked through.
  • Season with salt and pepper. Serve warm.

Lean Turkey Lettuce Wraps

 Ingredients:

  • 3 oz ground turkey
  • 2 large romaine leaves
  • 1 tbsp diced tomato
  • 1 tbsp diced red onion
  • 1 tbsp salsa
  • ½ tsp olive oil

 

Instructions:

  • Cook turkey in a skillet with olive oil until browned.
  • Spoon into romaine leaves and top with tomato, onion, and salsa.
  • Wrap and enjoy!

Cauliflower Rice Power Bowl

Ingredients:

  • 1 cup cauliflower rice
  • ¼ cup chickpeas
  • ¼ avocado, sliced
  • 1 tbsp tahini
  • Lemon juice to taste
  • Paprika and black pepper

 

Instructions:

  • Heat cauliflower rice in a skillet until warm.
  • Top with chickpeas, avocado, and a drizzle of tahini and lemon juice.
  • Sprinkle with paprika and pepper.
  • Serve warm or cold.

Greek Yogurt Berry Bowl

Ingredients:

  • ¾ cup plain Greek yogurt
  • ¼ cup blueberries
  • ¼ cup sliced strawberries
  • 1 tbsp chia seeds
  • Dash of cinnamon

 

Instructions:

  • Add yogurt to a bowl and top with fruit, chia seeds, and cinnamon.
  • Stir gently and enjoy immediately or chill for later.

Tuna Cucumber Boats

 Ingredients:

  • 1 small can of tuna (in water), drained
  • ¼ avocado
  • 1 tsp lemon juice
  • 1 cucumber, halved and seeds scooped out
  • Salt and pepper to taste

 

Instructions:

  • Mash tuna and avocado with lemon juice, salt, and pepper.
  • Spoon mixture into cucumber halves and serve chilled.

Baked Salmon & Greens

Ingredients:

  • 4 oz salmon fillet
  • 1 tsp olive oil
  • Lemon slices
  • 1 cup arugula or mixed greens
  • Salt, pepper, and garlic powder

 

Instructions:

  • Preheat oven to 400°F.
     Season salmon and bake for 12–15 minutes.
  • Serve over greens with lemon and olive oil drizzle.

Chia Protein Pudding

Ingredients:

  • ¾ cup unsweetened almond milk
  • 2 tbsp chia seeds
  • ½ scoop vanilla protein powder
  • Dash of cinnamon
  • ¼ cup raspberries (optional)

 

Instructions:

  • Mix all ingredients in a jar.
  • Stir well and refrigerate at least 2 hours or overnight.
  • Top with berries before serving.

Egg + Veggie Breakfast Muffins

Ingredients:

  • 3 eggs
  • ¼ cup chopped spinach
  • 2 tbsp diced tomato
  • 2 tbsp diced bell pepper
  • Salt and pepper

 

Instructions:

  • Preheat oven to 350°F.
  • Whisk eggs with veggies, salt, and pepper.
  • Pour into a greased muffin tin (makes 3–4 muffins).
  • Bake for 15–18 minutes or until set.

Zucchini Noodle Bowl with Pesto

Ingredients:

  • 1 medium zucchini, spiralized
  • ½ cup cherry tomatoes, halved
  • 2 tbsp store-bought or homemade pesto
  • 1 tbsp grated parmesan (optional)

Instructions:

  • Sauté zucchini noodles for 2–3 minutes.
  • Toss with tomatoes and pesto.
  • Top with parmesan if desired.
  • Serve warm.

Spicy Black Bean Bowl

Ingredients:

  • ½ cup canned black beans, rinsed
  • ¼ cup corn (optional)
  • ¼ avocado, diced
  • 2 tbsp salsa
  • Lime wedge
  • Chopped cilantro

 

Instructions:

  • Combine beans, corn, and salsa in a bowl.
  • Top with avocado, cilantro, and a squeeze of lime.
  • Serve warm or cold as a quick meal or snack.