March 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 smoothie with unsweetened almond milk, vanilla protein powder, frozen berries, spinach, and 1 tbsp almond butter

Midday: ZipSlim supplement

Lunch: Turkey quinoa power bowl with roasted sweet potatoes, sautéed kale, and lemon-tahini drizzle

Afternoon: Greek yogurt with pomegranate seeds and 1 tsp chia seeds

Late Afternoon: ZipSlim supplement

Dinner: Garlic shrimp with cauliflower rice and roasted broccoli

Week 2

Day 8-14:

Breakfast: Veggie omelet with 2 eggs, mushrooms, spinach, and diced bell peppers, served with avocado slices

Midday: ZipSlim supplement

Lunch: Lentil & roasted veggie salad with carrots, zucchini, and balsamic vinaigrette

Afternoon: Cottage cheese with sliced cherry tomatoes and fresh basil

Late Afternoon: ZipSlim supplement

Dinner: Baked cod with mashed cauliflower and sautéed green beans

Week 3

Day 15-21:

Breakfast: Overnight oats with rolled oats, chia seeds, unsweetened almond milk, raspberries, and a sprinkle of cinnamon

Midday: ZipSlim supplement

Lunch: Grilled chicken and roasted vegetable wrap with whole grain tortilla, hummus, and arugula

Afternoon: Handful of almonds and a small apple

Late Afternoon: ZipSlim supplement

Dinner: Herb roasted turkey breast with roasted carrots and steamed broccoli

Week 4

Day 22-31:

Breakfast: Cinnamon protein porridge made with oats, vanilla protein powder, almond milk, and blueberries

Midday: ZipSlim supplement

Lunch: Salmon salad with mixed greens, cucumber, cherry tomatoes, and olive oil-lemon dressing

Afternoon: Hard-boiled egg with sliced bell peppers

Late Afternoon: ZipSlim supplement

Dinner: Stir-fried shrimp with zucchini noodles, snap peas, and garlic-ginger sauce

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.

Mediterranean Quinoa Salad

 Ingredients:

  • ½ cup cooked quinoa
  • 2 cups arugula
  • ¼ cup diced cucumber
  • ¼ cup cherry tomatoes
  • 1 tbsp feta cheese
  • 1 tsp olive oil
  • 1 tsp red wine vinegar

 

Instructions:

  • Combine quinoa, arugula, cucumber, and tomatoes in a bowl.
  • Top with feta.
  • Drizzle with olive oil and red wine 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 paprika and garlic powder

 

Instructions:

  • Cook turkey in olive oil until browned.
  • Add sweet potatoes and spinach, and sauté until tender.
  • Season with paprika and garlic powder.

Salmon Veggie Power Plate

 Ingredients:

  • 4 oz baked salmon
  • 2 cups steamed broccoli
  • ½ cup roasted carrots
  • 1 tsp olive oil
  • 1 tsp lemon juice

 

Instructions:

  • Arrange salmon and vegetables on a plate.
  • Drizzle with olive oil and lemon juice before serving.

Shrimp Zoodle Bowl

 Ingredients:

  • 1½ cups spiralized zucchini noodles
  • 4 oz cooked shrimp
  • ¼ cup sautéed bell peppers
  • 1 tsp olive oil
  • ½ tsp garlic powder

 

Instructions:

  • Sauté zucchini noodles and bell peppers in olive oil.
  • Top with shrimp and sprinkle garlic powder.
  • Serve warm.

Lentil Spinach Salad

 Ingredients:

  • ½ cup cooked lentils
  • 2 cups fresh spinach
  • ¼ cup diced red bell pepper
  • 1 tbsp sunflower seeds
  • 1 tsp olive oil
  • 1 tsp balsamic vinegar

 

Instructions:

  • Combine lentils, spinach, and bell pepper in a bowl.
  • Sprinkle with sunflower seeds.
  • Drizzle with olive oil and balsamic vinegar before serving.

Chickpea Cucumber 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 cherry tomatoes in a bowl.
  • Top with feta.
  • Drizzle with olive oil and lemon juice before serving.

Balsamic Chicken & Veggies

Ingredients:

  • 4 oz grilled chicken breast
  • ¼ cup roasted Brussels sprouts
  • ¼ cup roasted zucchini
  • ½ cup roasted red onion
  • 1 tsp olive oil
  • 1 tsp balsamic vinegar

 

Instructions:

  • Arrange chicken and vegetables on a plate.
  • Drizzle with olive oil and balsamic vinegar before serving.

Egg & Avocado Breakfast Bowl

Ingredients:

  • 2 hard-boiled eggs, sliced
  • ½ avocado, sliced
  • 1 cup mixed greens
  • ¼ cup cherry tomatoes
  • 1 tsp olive oil
  • ½ tsp paprika

 

Instructions:

  • Arrange greens in a bowl.
  • Top with eggs, avocado, and tomatoes.
  • Drizzle with olive oil and sprinkle paprika.

Miso-Glazed Cod Bowl

Ingredients:

  • 4 oz baked cod
  • ½ cup roasted cauliflower
  • ½ cup steamed bok choy
  • 1 tsp miso paste
  • 1 tsp olive oil

 

Instructions:

  • Roast cauliflower and steam bok choy.
  • Brush cod with miso paste and bake until cooked.
  • Serve cod with vegetables and drizzle olive oil on top.