Recipes202 recipes in the catalogue

Recipes that fit your goal, not just your taste

Each dish lists calories and macros and is matched to a goal, and where a claim rests on research we name the source. In the RESET app you add one to your day in a single tap and it’s counted for you automatically.

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Meal typeAllBreakfastLunchLightSnack

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Lunch20 min

Apple Berry Crumble

Preheat the oven to 190 °C. Core the apples, cut them into 2 cm cubes, mix with the berries, one-third of the sugar, and cinnamon, and place in a baking dish. For the crumble, mix the rolled oats, flour, and remaining sugar, add the cold butter in cubes, and rub with your fingers until you have large, moist crumbs. Scatter the crumble evenly over the fruit without pressing it down. Bake for 30–35 minutes, until the top is browned and the fruit juices are bubbling around the edges. Let stand for 10 minutes and serve warm — on its own or with a spoonful of yogurt.

Balanced

kcal

1392

18.93

48.42

232.46

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe

Lunch20 min

Deviled eggs with mustard and dill

Place the eggs in a saucepan, cover with cold water, and bring to a boil; cook for 10 minutes over moderate heat. Transfer the eggs to cold water for 5 minutes, then peel. Cut the eggs in half lengthwise and carefully remove the yolks into a bowl. Mash the yolks with a fork, add mayonnaise, mustard, and finely chopped dill, season with salt, and stir until smooth. Fill the egg white halves with the filling using a spoon or piping bag, sprinkle with paprika, and serve chilled.

Balanced

kcal

678

42.63

52.22

5.48

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe

Lunch20 min

Tuna and Egg Sandwich

Boil the egg for 9 minutes after the water comes to a boil, cool and finely chop. Drain the tuna and mash it with a fork. Mix the tuna with the egg, yogurt and mustard, and season with pepper. Cut the cucumber into thin slices. Place the lettuce leaves, filling and cucumber on a slice of bread, cover with the second slice and cut diagonally.

Balanced

kcal

577

56.62

13.09

57.8

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · October 4, 2026View Recipe

Lunch20 min

Merchant-Style Buckwheat with Pork

Rinse the buckwheat in several changes of water and let it drain in a sieve. Cut the pork into 2 cm cubes, slice the onion into half-rings, and grate the carrot on a coarse grater. Heat the oil in a kazan or a heavy-bottomed pot and fry the meat over high heat until browned, 7–8 minutes. Add the onion and carrot, fry for 5 minutes until softened, stir in the tomato paste, and heat for another 1 minute. Add the buckwheat, season with salt and pepper, add the bay leaf, and pour in hot water—it should cover the grains by approximately 1 cm. Bring to a boil, cover with a lid, and simmer over low heat for 20–25 minutes, until the buckwheat has absorbed all the liquid. Turn off the heat, let stand covered for 10 minutes, remove the bay leaf, and stir.

Balanced

kcal

2257

118.03

98.95

251.8

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe

Lunch20 min

Ukrainian borscht with beef

Pour cold water over the beef, bring to a boil, skim off the foam, and cook covered over low heat for 1,5 hours, until the meat is tender. Meanwhile, cut the beetroot into strips, sprinkle with vinegar, and stew in half of the oil with the tomato paste and sugar for 15 minutes over medium heat, until the beetroot softens. In the remaining oil, fry the finely chopped onion and grated carrot for 5–7 minutes until tender. Remove the meat, cut it into pieces, and return it to the broth. Add the diced potatoes and cook for 10 minutes. Add the shredded cabbage and cook for another 5–7 minutes, until tender but not overcooked. Add the beetroot, sautéed vegetables, bay leaf, salt, and pepper, bring to a boil, and cook for 5 minutes. Turn off the heat, squeeze in the garlic, add the herbs, and let the borscht stand covered for 15–20 minutes. Serve with sour cream.

Balanced

kcal

1537

101.78

78.53

107.26

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe

Lunch20 min

Beef goulash

Cut the beef into 2–3 cm cubes and pat dry with a paper towel. Heat the oil in a cauldron and sear the meat in two batches over high heat until browned, 4–5 minutes per batch; transfer to a bowl. In the same cauldron, sauté the onion, cut into half-rings, until golden, 6–7 minutes. Return the meat, add the paprika and flour, stir, and heat through for 1 minute. Add the tomato paste, pour in the hot water, add the bay leaf, and season with salt and pepper. Cover and simmer over low heat for 1 hour, until the beef is tender. Add the pepper cut into strips and the minced garlic, and simmer for another 15 minutes until the sauce is thick.

Balanced

kcal

1610

135.45

93.25

59.02

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe

Lunch20 min

Crumbly Buckwheat Porridge with Butter

Sort through the buckwheat and rinse it with cold water until the water runs clear. Dry-roast the buckwheat in a dry skillet for 3–4 minutes, stirring, until lightly nutty in aroma. Transfer the buckwheat to a saucepan, add water, season with salt, and bring to a boil. Reduce the heat to the lowest setting, cover tightly with a lid, and cook for 15 minutes without stirring, until the water is completely absorbed. Remove from the heat, add the butter, fluff with a fork, and let stand covered for another 5 minutes.

Balanced

kcal

656

21.27

17.59

114.42

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe

Lunch20 min

Stewed Cabbage with Carrots

Thinly slice the cabbage, cut the onion into half-rings, and grate the carrot. Sauté the onion and carrot in oil in a wide pot for 5 min. Add the cabbage, season with salt, and fry for 5 min, stirring, until it wilts. Pour in the water, cover with a lid, and simmer over low heat for 20 min. Stir in the tomato paste, sugar, bay leaf, and pepper, and simmer uncovered for another 10 min until tender.

Balanced

kcal

552

13.9

26.35

77.36

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe

Lunch20 min

Cabbage Rolls with Meat and Rice

Cut out the cabbage core, lower the head into boiling salted water, and remove the leaves as soon as they soften, every 2–3 minutes. Use a knife to trim the thickened parts of the veins. Boil the rice in salted water for 7 minutes until partially cooked, then drain in a sieve. Finely chop the onion, grate the carrot, and sauté in oil for 5 minutes until softened. Mix the ground meat, rice, half of the sautéed vegetables, salt, and pepper. Place 1,5–2 tbsp of the filling on each leaf and fold into an envelope. Arrange the small leaves on the bottom of a cooking pot, then pack the cabbage rolls tightly on top, seam side down. Mix the tomato paste, sour cream, hot water, and the remaining sautéed vegetables, pour over the cabbage rolls, and add the bay leaf. Cover with a lid and simmer over low heat for 50–60 minutes, until the cabbage is tender.

Balanced

kcal

2339

110.3

142.54

164.11

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe

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