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

Scrambled Eggs with Mushrooms and Green Onions

Slice the mushrooms thinly and finely chop the green onion. Melt half the butter and sauté the mushrooms over high heat for 5–6 minutes, until the liquid has evaporated and they are browned; season with salt. Beat the eggs with a pinch of salt and pepper using a fork. Reduce the heat to low, add the remaining butter, and pour the eggs over the mushrooms. Stir slowly with a spatula for 2–3 minutes, gathering the eggs into tender curds, and remove from the heat while they are still slightly moist. Sprinkle with the green onion and serve with rye bread.

Balanced

kcal

605

38.44

34.44

37.27

✓

Part of the program «Healthy eating»

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

Lunch20 min

Chicken aspic

Rinse the drumsticks, place them in a pot, cover with cold water, and bring to a boil, skimming off the foam. Add the whole peeled onion and carrot, bay leaf, and allspice, and cook covered at a barely noticeable simmer for 1 hour; season with salt 10 minutes before the end. Remove the meat and carrot, and strain the broth through a fine sieve. Soak the gelatin in 100 ml of cooled broth for 10 minutes, then dissolve it in 1 l of hot but not boiling broth; use the remaining broth for soup. Remove the meat from the bones, discard the skin, pull the meat into fibers, and arrange it in shallow molds together with thinly sliced garlic and carrot rounds. Pour in the broth, let cool for 15 minutes, and refrigerate for at least 2 hours until set. Serve cold with horseradish.

Balanced

kcal

1423

220.51

46.18

30.49

✓

Part of the program «Healthy eating»

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

Lunch20 min

Egg Muffins with Ham and Vegetables

Preheat the oven to 180 °C and grease 6 muffin cups with oil. Cut the ham and sweet pepper into small cubes, and tear the spinach roughly. Divide the ham, pepper, and spinach among the cups. Beat the eggs with the milk, salt, and pepper, pour into the cups to 3/4 full, and sprinkle with grated cheese. Bake for 18–20 min, until the muffins rise and the centers are springy. Let cool for 3 min, then remove by running a knife around the edge of each cup.

Balanced

kcal

881

73.03

58.08

12.48

✓

Part of the program «Healthy eating»

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

Lunch20 min

Red Bean and Crouton Salad

Rinse the beans and corn with cold water and let them drain. Grate the cheese on a coarse grater and press the garlic through a garlic press. Mix the mayonnaise, sour cream, and garlic. Combine the beans, corn, cheese, and chopped herbs, dress with the sauce, and add salt if needed. Add the croutons immediately before serving so they remain crunchy.

Balanced

kcal

1404

60.38

64.19

148.74

✓

Part of the program «Healthy eating»

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

Lunch20 min

Rice with vegetables

Rinse the rice until the water runs clear. Sauté the finely chopped onion and grated carrot in oil for 4 minutes, add the diced pepper and fry for another 2 minutes. Add the rice, stir for 1 minute, pour in the boiling water and season with salt. Cook covered over low heat for 12 minutes, then place the peas and drained corn on top without stirring. Cook for another 5 minutes, turn off the heat, let stand for 5 minutes and stir.

Balanced

kcal

1126

24.34

23.94

206.72

✓

Part of the program «Healthy eating»

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

Lunch20 min

Lavash roll with processed cheese, egg and dill

Boil the eggs until hard-boiled, 10 minutes after boiling, cool in cold water, and peel. Grate the processed cheese and eggs on a fine grater, grate the garlic on the finest grater, and finely chop the dill. Mix the cheese, eggs, garlic, and dill with mayonnaise until smooth and soft. Lay out one sheet of lavash and spread it evenly with half of the filling, cover with the second sheet, and spread with the remaining filling. Roll tightly, wrap in cling film, and refrigerate until the lavash is slightly soaked, for at least 10 minutes. Cut with a sharp knife into pieces 2–3 cm wide and arrange on a plate with the cut side facing up.

Balanced

kcal

1243

45.2

85.16

66.26

✓

Part of the program «Healthy eating»

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

Lunch20 min

Grilled chicken fillet with vegetables

Cut the fillet lengthwise into 2 thinner pieces, brush with half the oil, and sprinkle with paprika, oregano, salt, and pepper. Cut the zucchini into 1 cm rounds, the pepper into wide strips, and the onion into thick rings; toss with the remaining oil and a pinch of salt. Heat a grill pan over high heat. Fry the fillet for 4–5 min on each side without moving it, until grill marks appear and the juices run clear; transfer to a board and cover with foil. In the same pan, fry the vegetables for 2–3 min on each side until tender and browned grill marks appear. Drizzle the vegetables with lemon juice and finely chopped garlic, slice the fillet, and serve together.

Balanced

kcal

747

85.48

30.93

32.13

✓

Part of the program «Healthy eating»

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

Lunch20 min

Homemade Berry Jelly

Pour 100 ml of cold water over the gelatin and leave to swell for 10 minutes. Bring the remaining water to a boil with the berries and sugar, cook for 5 minutes, mash the berries with a masher, and strain through a sieve, pressing out the pulp. Cool the berry broth to 70–80 °C and stir in the swollen gelatin until completely dissolved. Do not boil—otherwise the jelly will not set properly. Pour into dessert bowls or a mold, cool to room temperature, and refrigerate for 3 hours until completely set. Serve chilled, optionally with a spoonful of sour cream or yogurt.

Balanced

kcal

487

22.28

1.52

102.4

✓

Part of the program «Healthy eating»

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

Lunch20 min

Mixed Meat Solyanka

Pour cold water over the beef, bring to a boil, skim off the foam, and simmer over low heat for 1 hr 20 min until tender. Remove the meat and cut it into strips. Cut the smoked sausage, frankfurters, and pickles into strips as well. Fry the chopped onion in oil for 5 min, add the tomato paste and pickles, and stew for 5 min. Place the beef, sausage, frankfurters, and sautéed mixture into the broth, add the bay leaf and pepper, and cook for 10 min. Add the olives, taste and add salt if needed, heat through for 2 min, and turn off the heat. Serve with a lemon slice, sour cream, and herbs.

Balanced

kcal

2056

113

161.89

38.3

✓

Part of the program «Healthy eating»

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

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