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March 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.

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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 with fresh berries, chia seeds, and a drizzle of honey

Midday: Matcha smoothie with unsweetened almond milk, spinach, banana, and collagen powder

Lunch: Quinoa bowl with grilled shrimp, roasted bell peppers, and lemon-tahini dressing

Afternoon: Sliced cucumber and hummus with pumpkin seeds

Dinner: Baked salmon with steamed asparagus and quinoa

Evening: ZipSlim supplement

Week 2

Day 8-14:

Breakfast: Oatmeal with almond butter, flaxseeds, and cinnamon

Midday: Protein smoothie with coconut water, frozen mango, spinach, and hemp seeds

Lunch: Grilled turkey and avocado lettuce wrap with a side of cherry tomatoes

Afternoon: Handful of walnuts with a square of dark chocolate

Dinner: Stir-fried tofu with broccoli, carrots, and brown rice

Evening: ZipSlim supplement

Week 3

Day 15-21:

Breakfast: Scrambled eggs with sautéed spinach and feta cheese on a whole-grain English muffin

Midday: Blueberry and kale smoothie with coconut milk and chia seeds

Lunch: Chickpea and vegetable stew with a side of quinoa

Afternoon: Almonds with dried apricots

Dinner: Grilled steak with roasted sweet potatoes and sautéed green beans

Evening: ZipSlim supplement

Week 4

Day 22-28:

Breakfast: Chia pudding with almond milk, cacao nibs, and sliced banana

Midday: Green smoothie with avocado, pineapple, spinach, and coconut water

Lunch: Grilled salmon salad with mixed greens, cucumbers, and lemon vinaigrette

Afternoon: Sliced apple with peanut butter and hemp seeds

Dinner: Baked cod with roasted zucchini and wild rice

Evening: ZipSlim supplement

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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Avocado Toast with Poached Egg

Ingredients:

  • 1 slice whole grain bread
  • ½ avocado, mashed
  • 1 egg
  • ½ tsp lemon juice
  • ¼ tsp red pepper flakes
  • Salt and pepper to taste

 

Instructions:

  1. Toast Bread: Toast the whole grain bread to desired crispiness.
  2. Poach Egg: Bring a pot of water to a simmer, swirl the water, and gently drop in the egg. Cook for 3-4 minutes.
  3. Assemble: Spread mashed avocado on toast, add lemon juice, red pepper flakes, salt, and pepper.
  4. Top with Poached Egg: Place the egg on top and serve immediately.

Green Detox Smoothie

Ingredients:

  • 1 cup unsweetened almond milk
  • 1 cup kale (or spinach)
  • ½ frozen banana
  • ½ cup frozen mango
  • 1 tbsp chia seeds
  • ½ tsp ground ginger

 

Instructions:

  1. Blend: Combine all ingredients in a blender and blend until smooth.
  2. Serve: Pour into a glass and enjoy immediately.

Grilled Chicken with Roasted Sweet Potatoes

Ingredients:

  • 6 oz chicken breast
  • 1 small sweet potato, diced
  • 1 tbsp olive oil
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp dried thyme
  • Salt and pepper to taste

 

Instructions:

  1. Preheat Oven: Set oven to 400°F.
  2. Roast Sweet Potatoes: Toss diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Roast for 25 minutes, flipping halfway.
  3. Grill Chicken: Season chicken with salt, pepper, and thyme. Grill over medium heat for 5-6 minutes per side until fully cooked.
  4. Serve: Plate chicken with roasted sweet potatoes.

Quinoa and Chickpea Salad

Ingredients:

  • ½ cup cooked quinoa
  • ½ cup canned chickpeas (rinsed and drained)
  • ¼ cup cherry tomatoes, halved
  • ¼ cucumber, diced
  • 1 tbsp olive oil
  • Juice of ½ lemon
  • ¼ tsp cumin
  • Salt and pepper to taste

 

Instructions:

  1. Mix: In a large bowl, combine quinoa, chickpeas, tomatoes, and cucumber.
  2. Dress: Drizzle with olive oil, lemon juice, and sprinkle with cumin, salt, and pepper. Toss to combine.
  3. Serve: Enjoy chilled or at room temperature.

Scrambled Tofu with Spinach and Mushrooms

Ingredients:

  • ½ block firm tofu, crumbled
  • ½ cup spinach
  • ¼ cup mushrooms, sliced
  • 1 tsp olive oil
  • ½ tsp turmeric
  • ½ tsp garlic powder
  • Salt and pepper to taste

 

Instructions:

  1. Heat Oil: Warm olive oil in a pan over medium heat.
  2. Sauté: Add mushrooms and cook for 2-3 minutes. Stir in spinach and cook until wilted.
  3. Scramble: Add crumbled tofu, turmeric, garlic powder, salt, and pepper. Stir for 3-5 minutes.
  4. Serve: Enjoy as a standalone dish or with whole grain toast.

Baked Cod with Sautéed Green Beans

Ingredients:

  • 6 oz cod fillet
  • 1 tbsp olive oil
  • ½ tsp paprika
  • ½ tsp garlic powder
  • 1 cup green beans
  • Juice of ½ lemon
  • Salt and pepper to taste

 

Instructions:

  1. Preheat Oven: Set oven to 375°F.
  2. Bake Cod: Place cod on a baking sheet, drizzle with olive oil, paprika, garlic powder, salt, and pepper. Bake for 12-15 minutes.
  3. Sauté Green Beans: Heat a pan with a little olive oil, add green beans, and sauté for 5 minutes. Squeeze lemon juice on top.
  4. Serve: Plate cod with green beans.

Protein-Packed Chia Pudding

Ingredients:

  • ½ cup unsweetened almond milk
  • 2 tbsp chia seeds
  • ½ tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tbsp honey (optional)
  • ¼ cup fresh berries

 

Instructions:

  1. Mix: In a jar, combine almond milk, chia seeds, vanilla extract, cinnamon, and honey. Stir well.
  2. Refrigerate: Let sit for at least 3 hours or overnight.
  3. Serve: Stir again before serving and top with fresh berries.

Roasted Veggie and Hummus Wrap

Ingredients:

  • 1 whole grain tortilla
  • ¼ cup hummus
  • ½ cup roasted zucchini, bell peppers, and carrots
  • ¼ avocado, sliced
  • 1 tbsp feta cheese (optional)

 

Instructions:

  1. Roast Veggies: Preheat oven to 400°F. Toss vegetables with olive oil, salt, and pepper, and roast for 20 minutes.
  2. Assemble Wrap: Spread hummus on the tortilla, add roasted vegetables, avocado, and feta cheese.
  3. Wrap and Serve: Roll up and enjoy.