Instagram Facebook-f Twitter Linkedin User Unlock-alt
COACHES
Shop Now

November 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: Pumpkin spice protein smoothie with unsweetened almond milk, vanilla protein powder, ¼ cup pumpkin purée, cinnamon, and chia seeds

Midday: ZipSlim supplement

Lunch: Roasted turkey and veggie grain bowl with quinoa, roasted carrots, kale, and cranberry vinaigrette

Afternoon: Apple slices with 1 tbsp almond butter

Late Afternoon: ZipSlim supplement

Dinner: Baked cod with lemon-garlic brussels sprouts and mashed sweet potatoes

Week 2

Day 8-14:

Breakfast: Warm cinnamon overnight oats with rolled oats, chia seeds, unsweetened almond milk, diced pear, and a sprinkle of nutmeg

Midday: ZipSlim supplement

Lunch: Fall harvest salad with mixed greens, roasted butternut squash, sliced apple, walnuts, and balsamic vinaigrette

Afternoon: Cottage cheese with a dash of cinnamon and sliced banana

Late Afternoon: ZipSlim supplement

Dinner: Herb-roasted chicken breast with sautéed spinach and wild rice

Week 3

Day 15-21:

Breakfast: Greek yogurt parfait with pomegranate seeds, oats, and pumpkin spice granola

Midday: ZipSlim supplement

Lunch: Lentil and vegetable stew with carrots, celery, tomatoes, and fresh thyme

Afternoon: Handful of roasted pumpkin seeds and a small tangerine

Late Afternoon: ZipSlim supplement

Dinner: Grilled salmon with roasted root vegetables (beets, carrots, parsnips) and a drizzle of olive oil

Week 4

Day 22-28:

Breakfast: Egg white scramble with sautéed mushrooms, spinach, and a slice of sprouted grain toast

Midday: ZipSlim supplement

Lunch: Turkey and cranberry spinach wrap with a whole wheat tortilla and light Greek yogurt spread

Afternoon: Small bowl of mixed berries and 10 almonds

Late Afternoon: ZipSlim supplement

Dinner: Baked chicken with garlic-roasted green beans and a side of quinoa stuffing (with celery, herbs, and onions)

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

Autumn Harvest Salad Bowl

Ingredients:

  • 2 cups mixed greens
  • ¼ cup roasted butternut squash
  • ¼ apple, thinly sliced
  • 1 tbsp pumpkin seeds
  • 1 tbsp feta cheese
  • 1 tsp olive oil
  • 1 tsp apple cider vinegar

 

Instructions:

  • Arrange greens, squash, and apple in a bowl.
  • Top with pumpkin seeds and feta.
  • Drizzle with olive oil and apple cider vinegar before serving.

Cozy Lentil Stew

Ingredients:

  • ½ cup cooked lentils
  • ¼ cup diced carrots
  • ¼ cup diced celery
  • ¼ cup diced onion
  • 1 cup low-sodium vegetable broth
  • ½ tsp thyme
  • Salt and pepper to taste

 

Instructions:

  • Add all ingredients to a small pot.
  • Simmer for 15–20 minutes until vegetables are tender.
  • Serve warm.

Pumpkin Protein Pancakes

Ingredients:

  • ¼ cup rolled oats
  • ¼ cup pumpkin purée
  • 1 egg
  • ½ scoop vanilla protein powder
  • ¼ tsp cinnamon
  • Splash of almond milk

 

Instructions:

  • Blend all ingredients until smooth.
  • Pour batter onto a heated pan and cook until golden on both sides.
  • Serve with a light drizzle of honey or almond butter.

Roasted Turkey & Cranberry Wrap

Ingredients:

  • 1 whole wheat tortilla
  • 3 oz sliced turkey breast
  • 1 tbsp cranberry sauce (no sugar added)
  • ¼ cup spinach
  • 1 tbsp Greek yogurt (as spread)

 

Instructions:

  • Spread Greek yogurt on tortilla.
  • Layer turkey, spinach, and cranberry sauce.
  • Roll up tightly and slice in half.

Sweet Potato & Kale Bowl

Ingredients:

  • ½ cup roasted sweet potato cubes
  • 1 cup sautéed kale
  • ¼ avocado, sliced
  • 1 tbsp sunflower seeds
  • 1 tsp lemon juice

 

Instructions:

  • Combine sweet potato, kale, and avocado in a bowl.
  • Top with sunflower seeds and drizzle lemon juice.
  • Serve warm.

Spiced Apple Chia Pudding

Ingredients:

  • ½ cup unsweetened almond milk
  • 2 tbsp chia seeds
  • ¼ apple, finely chopped
  • ¼ tsp cinnamon
  • ½ tsp maple syrup (optional)

 

Instructions:

  • Stir chia seeds, almond milk, cinnamon, and maple syrup in a jar.
  • Refrigerate for 4 hours or overnight.
  • Top with chopped apple before serving.

Garlic Herb Salmon Bake

Ingredients:

  • 1 salmon fillet (4–6 oz)
  • 1 tsp olive oil
  • 1 tsp lemon juice
  • ¼ tsp garlic powder
  • ¼ tsp dried dill
  • Salt and pepper to taste

 

Instructions:

  • Preheat oven to 400°F.
  • Brush salmon with olive oil and seasonings.
  • Bake for 12–15 minutes or until flaky.

Fall Veggie Quinoa Skillet

Ingredients:

  • ½ cup cooked quinoa
  • ¼ cup diced zucchini
  • ¼ cup diced bell pepper
  • ¼ cup spinach
  • 1 tsp olive oil
  • ¼ tsp garlic powder

 

Instructions:

  • Sauté veggies in olive oil for 4–5 minutes.
  • Add quinoa and garlic powder, stir well.
  • Serve warm as a side or main dish.

Pear & Walnut Yogurt Bowl

Ingredients:

  • ¾ cup Greek yogurt
  • ½ pear, sliced
  • 1 tbsp chopped walnuts
  • ½ tsp honey
  • Dash of cinnamon

 

Instructions:

  • Spoon yogurt into a bowl.
  • Top with pear, walnuts, honey, and cinnamon.
  • Enjoy chilled.

Turkey Veggie Soup

Ingredients:

  • ½ cup cooked shredded turkey
  • ½ cup diced carrots
  • ½ cup spinach
  • 1 cup low-sodium chicken broth
  • ¼ tsp oregano
  • Salt and pepper to taste

 

Instructions:

  • Combine all ingredients in a small pot.
  • Simmer for 15 minutes until vegetables are tender.
  • Serve warm.