September 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.

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: Overnight oats with rolled oats, chia seeds, unsweetened almond milk, sliced strawberries, and a sprinkle of flaxseed

Midday: ZipSlim supplement

Lunch: Grilled chicken breast with roasted sweet potato cubes and sautéed kale

Afternoon: Cottage cheese with sliced cucumber and a dash of black pepper

Late Afternoon: ZipSlim supplement

Dinner: Baked cod with lemon, asparagus, and quinoa

Week 2

Day 8-14:

Breakfast: Scrambled eggs with diced tomato, spinach, and avocado on the side

Midday: ZipSlim supplement

Lunch: Lentil and vegetable soup with carrots, celery, and zucchini

Afternoon: Apple slices with 1 tbsp almond butter

Late Afternoon: ZipSlim supplement

Dinner: Turkey burger patty with roasted Brussels sprouts and mashed cauliflower

Week 3

Day 15-21:

Breakfast: Greek yogurt with blueberries, walnuts, and a drizzle of honey

Midday: ZipSlim supplement

Lunch: Shrimp and brown rice bowl with broccoli, edamame, and sesame seeds

Afternoon: A boiled egg and a handful of cherry tomatoes

Late Afternoon: ZipSlim supplement

Dinner: Grilled chicken thighs with roasted zucchini and wild rice

Week 4

Day 22-28:

Breakfast: Protein smoothie with banana, spinach, peanut butter, and vanilla protein powder

Midday: ZipSlim supplement

Lunch: Quinoa and black bean salad with corn, red bell pepper, and lime dressing

Afternoon: Celery sticks with hummus

Late Afternoon: ZipSlim supplement

Dinner: Baked salmon with roasted carrots and sautéed Swiss chard

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

Mediterranean Chickpea Bowl

Ingredients:

½ cup cooked quinoa
½ cup chickpeas, rinsed
¼ cup diced cucumber
¼ cup cherry tomatoes, halved
1 tbsp crumbled feta
1 tsp olive oil
1 tsp lemon juice
Pinch of oregano

Instructions:

  • In a bowl, layer quinoa, chickpeas, cucumber, and tomatoes.
  • Top with feta.
  • Drizzle with olive oil, lemon juice, and oregano before serving.

Spinach Mushroom Egg Scramble

Ingredients:

2 eggs
½ cup chopped spinach
¼ cup diced mushrooms
1 tbsp diced onion
Salt and pepper

Instructions:

  • Heat a non-stick pan over medium heat.
    Sauté mushrooms and onion until softened.
  • Add spinach, then eggs.
    Scramble until cooked through and season to taste.

Strawberry Chia Glow Pudding

Ingredients:

¾ cup unsweetened almond milk
2 tbsp chia seeds
½ cup mashed strawberries
½ scoop vanilla protein powder

Instructions:

  • Mix almond milk, chia seeds, protein, and mashed strawberries in a jar.
  • Stir well, refrigerate overnight.
    Serve chilled, topped with extra strawberries.

Zucchini Noodle Pesto Bowl

Ingredients:

1 medium zucchini, spiralized
¼ cup cherry tomatoes
2 tbsp pesto (light or homemade)
1 tbsp toasted pine nuts

Instructions:

  • Sauté zucchini noodles for 2 minutes.
  • Toss with pesto and cherry tomatoes.
  • Top with pine nuts before serving.

Turkey Avocado Collard Wraps

Ingredients:

2 large collard green leaves
3 oz sliced turkey breast
¼ avocado, mashed
¼ cup shredded carrots
1 tbsp mustard

Instructions:

  • Spread avocado and mustard on collard leaves.
  • Layer with turkey and carrots.
  • Roll tightly like a wrap and slice in half.

Quinoa Veggie Stir-Fry

Ingredients:

½ cup cooked quinoa
½ cup broccoli florets
¼ cup diced bell pepper
¼ cup snap peas
1 tsp coconut aminos (or low-sodium soy sauce)
1 tsp sesame seeds

Instructions:

  • In a skillet, sauté veggies until crisp-tender.
  • Add quinoa and coconut aminos, stir well.
  • Top with sesame seeds before serving.

Cottage Cheese Berry Bowl

Ingredients:
½ cup low-fat cottage cheese
¼ cup blueberries
¼ cup sliced strawberries
1 tbsp pumpkin seeds
Dash of cinnamon

Instructions:

  • Scoop cottage cheese into a bowl.
  • Top with berries, pumpkin seeds, and cinnamon.
  • Mix and enjoy fresh.

Lemon Garlic Shrimp Skillet

Ingredients:
4 oz shrimp, peeled and deveined
1 tsp olive oil
1 tsp lemon juice
1 garlic clove, minced
½ cup steamed broccoli

Instructions:

  • Heat olive oil in a skillet, sauté garlic until fragrant.
  • Add shrimp, cook until pink.
  • Drizzle with lemon juice.
  • Serve alongside steamed
  • broccoli.

Spicy Black Bean Salad

Ingredients:

½ cup canned black beans, rinsed
¼ cup diced cucumber
¼ cup cherry tomatoes
1 tbsp diced red onion
1 tbsp salsa
½ tsp lime juice

Instructions:

  • Combine beans, cucumber, tomatoes, and onion.
  • Mix in salsa and lime juice.
  • Serve as a quick lunch or side salad.

Baked Cod with Roasted Veggies

Ingredients:

4 oz cod fillet
1 tsp olive oil
½ cup zucchini slices
½ cup roasted carrots
Salt, pepper, and paprika

Instructions:

  • Preheat oven to 400°F.
  • Place cod on a baking sheet, season with salt, pepper, and paprika.
  • Roast cod and veggies for 12–15 minutes until cooked through.
  • Serve warm.