Reset in Just 24 Hours: Our One-Day Hydration + Nutrition Recharge Plan
Our One-Day Hydration + Nutrition Recharge Plan is designed to calm inflammation, support gut balance, and refresh your focus—fast. Whether you're recovering from FIFA fun, stampede, or a busy start to Summer, a single day of intentional wellness can realign your routine.
Dive into the 24-hour recharge nutrition & hydration plan below.
Want us to handle it for you? Check out our 1-Day Cleanse & Detox.
Hydrate All Day
Sip lots of non-caffeinated teas and water with lemon (at least 10 to 12 glasses). Track as you go & aim for a glass every waking hour (up to 2 hours before bed).
Green Tea: skip coffee on your recharge day and opt for tea.
Breakfast
THE BIG GREEN SMOOTHIE BOWL
Quick Base Prep: grab a Blended Green Smoothie
Suggested: Greens D-tox or if you prefer a fruitier blend, try The Remedy or Green Beginnings
Let pack soften partially (so you can just break the smoothie pack in half) & add to blender with 1/2 of a banana + 1 cup of cold water. Blend. Smoothie texture should be thick.
Toppings: walnuts, raspberries, seeds, coconut
Lunch
The Power Bowl (makes 2 servings)
Ingredients
1 medium sweet potato, peeled and chopped (1.5 cups)
1 cup cauliflower, chopped into small florets
1 medium red onion, peeled and chopped
1 large red bell pepper, seeded and chopped
1 tbsp extra-virgin olive oil
Salt and pepper, to taste
2 cups chopped lettuce/greens (romaine, Iceberg, kale, etc)
Salad dressing - simple extra virgin olive oil, lemon, garlic. pepper (per serving, about 1 TBSP olive oil, 2 TBSP lemon juice, garlic clove chopped, dash ground black pepper - whisk together)
1 cup ripe avocado, sliced
1 cup cucumber, chopped
2 TBSP fresh basil, chopped
1/4 cup hummus (use one that is fresh-made with olive oil, not canola).
Instructions
Position oven rack near the middle of the oven. Preheat the oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper. Spread the chopped “to-be-roasted” veggies onto the baking sheet. Drizzle 1 tablespoon of olive oil over top and toss the veggies until they’re lightly coated. Add a small pinch of sea salt & black pepper.
Roast the veggies for @ 30 to 35 minutes until golden. Check sweet potato is cooked through.
While the veggies are roasting, add the quinoa to a large pot along with 1.75 cups water and a pinch of sea salt. Stir. Bring to a simmer over medium-high heat, then immediately reduce the heat to low-medium, cover with a tight-fitting lid, and cook for 12 to 14 minutes until the water is absorbed and the quinoa is fluffy. Remove the lid and fluff the cooked quinoa with a fork.
Remove the roasted veggies from the oven.
To make the power bowls (recipe above makes 2): add a couple generous handfuls of chopped lettuce/greens to the bottom of large shallow bowls. Drizzle with a bit of dressing and toss the lettuce/greens until coated. Top with your prepped quinoa and roasted veggies. Add diced avocado, cucumber, fresh basil, and top with hummus. Finish with a squeeze of lemon.
Afternoon Snack*
Blended Acai Organic Bowl or Chia Energy Bowl
*You can also have this as a later morning snack instead of afternoon if you're a later-lunch-eater.
Dinner
Wild Salmon & Veggie Stir-Fry (makes 2 servings)
Ingredients
2 tbsp avocado oil
1 cup yellow onion, sliced
4 cups broccoli, chopped into florets
1 red bell pepper, cut into match sticks
3 cloves garlic, optional *
4 cups yellow squash, chopped
2 x 5 oz portions of wild salmon, chopped into 1" chunks
3 tbsp coconut aminos
1/4 tsp sea salt
4 tbsp green onions, chopped
1 tsp red pepper flakes
2 tbsp sesame seeds
Instructions
Place salmon fillet on a cutting board and use a sharp knife to remove the skin. Chop salmon into 1-inch chunks. Set aside until ready to use.
Heat the avocado oil in a large skillet or wok over medium heat. Add the yellow onion and cover. Cook for 2 minutes until onion is slightly brown.
Add broccoli, bell pepper, and garlic. Stir, and cook covered for 2 minutes. Add yellow squash and stir into the vegetables.
Move vegetables off to one side of the skillet. Add salmon, coconut aminos and sea salt. Cover, cook 3 minutes.
Uncover, cook 5 to 6 minutes or until much of the liquid has burned off and salmon is cooked through.
Stir everything together (use a spatula to help keep the salmon chunks whole).
Serve into 2 bowls and top with finishing ingredients.
