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October 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: Veggie omelet with 2 eggs, diced bell pepper, mushrooms, spinach, and a sprinkle of feta

Midday: ZipSlim supplement

Lunch: Quinoa and lentil bowl with roasted broccoli, cherry tomatoes, and tahini-lemon dressing

Afternoon: Greek yogurt with blueberries and 1 tbsp chia seeds

Late Afternoon: ZipSlim supplement

Dinner: Grilled salmon with garlic green beans and mashed cauliflower

Week 2

Day 8-14:

Breakfast: Chia pudding made with almond milk, topped with raspberries, pumpkin seeds, and a dash of cinnamon

Midday: ZipSlim supplement

Lunch: Turkey lettuce wraps with avocado, shredded carrots, and cucumber, served with a side of roasted zucchini

Afternoon: Apple slices with 1 tbsp almond butter

Late Afternoon: ZipSlim supplement

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

Week 3

Day 15-21:

Breakfast: Protein smoothie with spinach, banana, vanilla protein powder, and unsweetened almond milk

Midday: ZipSlim supplement

Lunch: Shrimp and veggie stir-fry with snap peas, bell peppers, and cauliflower rice

Afternoon: Hard-boiled egg with a handful of baby carrots

Late Afternoon: ZipSlim supplement

Dinner: Lemon-dill cod with roasted asparagus and quinoa

Week 4

Day 22-28:

Breakfast: Cottage cheese bowl with sliced strawberries, flaxseed, and a drizzle of honey

Midday: ZipSlim supplement

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

Afternoon: Rice cake with hummus and cucumber slices

Late Afternoon: ZipSlim supplement

Dinner: Turkey meatballs with zucchini noodles and marinara 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

Spicy Turkey Lettuce Wraps

Ingredients:

  • 4 butter lettuce leaves
  • ½ cup lean ground turkey (cooked with taco seasoning)
  • ¼ cup diced bell peppers
  • 2 tbsp salsa
  • 1 tbsp Greek yogurt

Instructions:

  • Spoon turkey into lettuce leaves.
  • Top with peppers, salsa, and Greek yogurt.
  • Serve fresh and crunchy.

Quinoa Veggie Power Bowl

 Ingredients:

  • ½ cup cooked quinoa
  • ¼ cup roasted broccoli
  • ¼ cup roasted zucchini
  • ¼ cup roasted carrots
  • 2 tbsp hummus
  • Sprinkle of sesame seeds

Instructions:

  • Arrange quinoa and veggies in a bowl.
  • Add hummus in the center.
  • Sprinkle sesame seeds before serving.

Egg White & Spinach Scramble

Ingredients:

  • 4 egg whites
  • 1 cup spinach
  • ¼ cup diced mushrooms
  • 1 tsp olive oil
  • Pinch of garlic powder

Instructions:

  • Heat olive oil in pan, add mushrooms and spinach.
  • Pour in egg whites and cook until set.
  • Season with garlic powder.

Grilled Shrimp & Avocado Salad

Ingredients:

  • 6 grilled shrimp
  • 1 cup mixed greens
  • ¼ avocado, sliced
  • ¼ cup cherry tomatoes
  • 1 tsp olive oil
  • 1 tsp lime juice

Instructions:

  • Layer greens, tomatoes, avocado, and shrimp.
  • Drizzle olive oil and lime juice before serving.

Greek Yogurt Berry Parfait

Ingredients:

  • ½ cup Greek yogurt
  • ¼ cup blueberries
  • ¼ cup strawberries, sliced
  • 1 tbsp chia seeds
  • 1 tsp unsweetened coconut flakes

Instructions:

  • Layer yogurt, berries, and chia seeds in a glass.
  • Sprinkle coconut on top.

Zucchini Noodle Stir-Fry

Ingredients:

  • 1 cup zucchini noodles
  • ½ cup diced chicken breast (cooked)
  • ¼ cup sliced bell peppers
  • 1 tbsp coconut aminos or low-sodium soy sauce
  • 1 tsp sesame seeds

Instructions:

  • Heat zucchini noodles and peppers in a pan.
  • Add chicken and coconut aminos.
  • Toss and sprinkle with sesame seeds.

Baked Cod with Veggie Medley

Ingredients:

  • 1 cod fillet
  • ¼ cup cherry tomatoes
  • ¼ cup zucchini slices
  • ¼ cup broccoli florets
  • 1 tsp olive oil
  • Lemon wedge

Instructions:

  • Place cod and veggies on a baking sheet.
  • Drizzle with olive oil and bake at 375°F for 15 minutes.
  • Squeeze lemon before serving.

Turkey & Veggie Stuffed Peppers

 Ingredients:

  • 1 bell pepper, halved
  • ½ cup lean ground turkey (cooked)
  • ¼ cup quinoa
  • 2 tbsp diced onions
  • 1 tsp tomato paste
  • Pinch of oregano

Instructions:

  • Mix turkey, quinoa, onions, and tomato paste.
  • Stuff into bell pepper halves.
  • Bake at 375°F for 15 minutes.

Almond Butter Banana Rice Cake

Ingredients:

  • 1 brown rice cake
  • 1 tbsp almond butter
  • ½ banana, sliced
  • Sprinkle of cinnamon

Instructions:

  • Spread almond butter on rice cake.
  • Top with banana slices and cinnamon.

Lentil & Veggie Soup

Ingredients:

  • ½ cup cooked lentils
  • ½ cup diced carrots
  • ½ cup celery
  • ½ cup spinach
  • 2 cups low-sodium vegetable broth
  • Pinch of thyme

Instructions:

  • In a pot, simmer carrots, celery, and broth for 10 minutes.
  • Add lentils and spinach, cook another 5 minutes.
  • Season with thyme before serving.