May 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 May!

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: Greek yogurt with granola and fresh blueberries 
  • Midday: Smoothie made with almont milk, pineapple, spinach, chia seeds 
  • Lunch: Spinach and arugula salad with grilled salmon, cherry tomatoes, and red union
  • Afternoon: Carrot sticks with hummus
  • Dinner: Grilled turkey breast,  quinoa and suateed spinach  
  • Evening: ZipSlim® supplement

Week 2

Day 8-14:

  • Breakfast: Oatmeal with a scoop of protein powder, topped with mixed berries
  • Midday: Smoothie made with low-fat yogurt, a handful of strawberries, a banana, and a scoop of protein powder
  • Lunch: Lintel soup with a side of mixed greens salad
  • Afternoon: Handful of almonds and a pear
  • Dinner: Stir-fried tofu with broccoli, carrots, and brown rice
  • Evening: ZipSlim® supplement

Week 3

Day 15-21:

  • Breakfast: Avocado toast on whole grain bread with a boiled egg 
  • Midday: Smoothie made with low-fat milk, peach, spinach and flaxseed 
  • Lunch: Lentil soup with a side of mixed greens salad 
  • Afternoon: Sliced bell peppers with guacamole 
  • Dinner: Baked cod, quinoa, and roasted cauliflower 
  • Evening: ZipSlim® supplement

Week 4

Day 22-28:

  • Breakfast: Whole grain cereal with low-fat milk and a handful of raspberries
  • Midday:  Smoothie made with almond milk, banana, spinach, and chia seeds
  • Lunch: Tuna salad with mixed greens, cucumber, and tomatoes 
  • Afternoon: Handful of mixed nuts and an orange 
  • Dinner: Grilled chicken breast, brown 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.


Veggie Omelet with Whole Wheat Toast


  • 2 eggs
  • 1/2 cup chopped bell peppers (red, green, yellow)
  • 1/4 cup chopped onions
  • 1/4 cup chopped tomatoes   
  • 1/4 cup spinach, chopped
  • 1 tbsp olive oil 
  • Salt and pepper to taste
  • 1 slice whole wheat toast



  1. Prep Veggies: Chop all vegetables and set aside.
  2. Cook Veggies: In a non-stick skillet, heat olive oil over medium heat. Add bell peppers, onions, and tomatoes, and cook until soft, about 5 minutes. Add spinach and cook until wilted.
  3. Make Omelet: In a bowl, beat eggs with salt and pepper. Pour eggs over the cooked vegetables in the skillet. Cook until eggs are set, folding the omelet in half.
  4. Serve: Serve the omelet with a slice of whole wheat toast.

Chicken and Vegetable Stir-Fry


  • 1 chicken breast, sliced
  • vegetables (bell peppers, broccoli, snap peas)2 cups mixed
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp sesame oil
  • 1 garlic clove, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup cooked brown rice



  1. Cook Chicken: In a large skillet or wok, heat sesame oil over medium-high heat. Add chicken slices and cook until browned, about 5-7 minutes. Remove from skillet and set aside.
  2. Stir-Fry Vegetables: In the same skillet, add mixed vegetables and cook for 5-7 minutes until tender-crisp. Add garlic and ginger and cook for another minute.
  3. Combine: Return chicken to the skillet and toss with vegetables. Add soy sauce and mix well.
  4. Serve: Serve over cooked brown rice.

Spinach and Strawberry Salad


  • 4 cups baby spinach
  • 1 cup sliced strawberries
  • 1/4 cup crumbled feta cheese
  • 1/4 cup sliced almonds
  • 2 tbsp balsamic vinaigrette



  1. Combine Salad: In a large bowl, combine baby spinach, sliced strawberries, crumbled feta cheese, and sliced almonds.
  2. Dress Salad: Drizzle with balsamic vinaigrette and toss to coat.
  3. Serve: Serve immediately as a fresh, light lunch or side dish.

Baked Cod with Roasted Vegetables


  • 2 cod fillets
  • 2 tbsp olive oil
  • 1 lemon, sliced
  • 1 tsp garlic powder
  • 2 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes)
  • Salt and pepper to taste


  1. Prep Oven: Preheat oven to 375°F (190°C).
  2. Season Cod: Place cod fillets on a baking sheet. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper. Top with lemon slices.
  3. Roast Vegetables: On another baking sheet, toss mixed vegetables with olive oil, salt, and pepper.
  4. Bake: Place both baking sheets in the oven and bake for 15-20 minutes or until the cod is cooked through and vegetables are tender.
  5. Serve: Serve cod fillets with a side of roasted vegetables.

Chickpea and Avocado Salad


  • 1 can chickpeas, drained and rinsed
  • 1 avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste



  1. Combine Ingredients: In a large bowl, combine chickpeas, avocado, red onion, and cherry tomatoes.
  2. Dress Salad: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine.
  3. Serve: Serve immediately or chill for 30                              minutes for flavors to meld.

Turkey and Spinach Wrap


  • 1 whole grain tortilla
  • 4 slices turkey breast
  • 1/2 avocado, sliced
  • 1 cup baby spinach
  • 1 tbsp hummus



  1. Prepare Wrap: Spread hummus on the whole grain tortilla.
  2. Add Fillings: Layer turkey slices, avocado, and spinach on top.
  3. Wrap: Roll up the tortilla tightly.
  4. Serve: Slice in half and serve as a quick and nutritious lunch.

Grilled Shrimp with Quinoa and Asparagus


  • 1 lb shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 cup quinoa
  • 2 cups water
  • 1 bunch asparagus, trimmed
  • Salt and pepper to taste



  1. Marinate Shrimp: In a bowl, combine shrimp, olive oil, lemon juice, garlic powder, salt, and pepper. Let marinate for 15 minutes.
  2. Cook Quinoa: Rinse quinoa under cold water. In a medium saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
  3. Grill Shrimp: Preheat grill to medium-high heat. Grill shrimp for 2-3 minutes per side or until cooked through.
  4. Cook Asparagus: Grill or steam asparagus until tender, about 5-7 minutes.
  5. Serve: Serve grilled shrimp over quinoa with a side of asparagus
Firefly small stack Protein Pancakes with a Side of Mixed Berries at a sunny modern breakfast table

Zucchini Noodles with Pesto and Cherry Tomatoes


  • 4 medium zucchini, spiralized into noodles
  • 1 cup cherry tomatoes, halved
  • 1/4 cup pesto sauce
  • 2 tbsp olive oil
  • Salt and pepper to taste



  1. Prep Zoodles: Spiralize zucchini into noodles using a spiralizer
  2. Cook Zoodles: In a large skillet, heat olive oil over medium heat. Add zucchini noodles and cook for 3-4 minutes until just tender.
  3. Combine: Add cherry tomatoes and pesto sauce to the skillet. Toss to combine and heat through.
  4. Serve: Season with salt and pepper and serve immediately as a light, flavorful meal.