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.
Every dish is matched to a goal and tied to a program. In the RESET app a recipe is added to your day in one tap and auto-counted in your calories and macros.
Filtering and saving by meal type live in the RESET app.
Lunch20 minPlace the yogurt, cold milk, honey, and cardamom in a blender. Blend for 30–40 s until smooth and lightly foamy. Taste and, if needed, add a little more honey. Pour into tall glasses with ice cubes and serve immediately.
Part of the program «Healthy eating»
Lunch20 minCut the fillet into thin strips, mix with the oil, paprika, cumin, and salt, and leave for 5 minutes. Mix the yogurt with grated garlic, finely chopped dill, and a pinch of salt — this is the sauce. Finely shred the cabbage; cut the tomato and cucumber into strips. Fry the chicken in a preheated pan over high heat for 6–7 minutes until browned and cooked through. Lay out the lavash, spread with the sauce, place the vegetables and chicken closer to the edge, and roll into a tight wrap, tucking in the sides. Toast the shawarma in a dry pan for 1–2 minutes on each side until crisp.
Part of the program «Healthy eating»
Lunch20 minBeat the eggs with the milk, a pinch of salt, and chopped herbs. Heat the oil in a frying pan the same diameter as the tortilla, pour in the eggs, and spread them over the entire bottom. After 1–2 min, when the omelet has almost set, place the tortilla on top and press it down with a spatula. Turn everything over together and fry the tortilla for 1 min until lightly crisp. Sprinkle the omelet with grated cheese, arrange the tomato slices on top, roll it up, and cut it in half.
Part of the program «Healthy eating»
Lunch20 minBeat the eggs with the milk, vanilla sugar, and cinnamon in a wide bowl. Melt the butter in a frying pan over medium heat. Dip each slice of bread in the egg mixture for 10–15 s on each side so that it soaks through but does not fall apart. Fry the toasts for 2–3 min on each side until golden brown. Serve warm with berries and drizzle with honey.
Part of the program «Healthy eating»
Lunch20 minBoil the eggs until hard-boiled, 10 min, cool and peel. Scald the squid bodies with boiling water and remove the skin and chitinous pen. Place the squid in boiling salted water for 1–2 min, until they turn white, and remove immediately so the meat does not become rubbery. Cut the squid into rings or strips, and the eggs and cucumber into strips; finely chop the onion. Mix the mayonnaise with the sour cream, dress the salad, season with salt and pepper, and sprinkle with dill.
Part of the program «Healthy eating»
Lunch20 minSeparate the broccoli into florets, peel the thick stems and cut them into rounds. Boil in boiling salted water or steam for 3 minutes, until the cabbage becomes bright green, and drain the water. Heat the oil in a frying pan and sauté the thinly sliced garlic for 30 seconds, without letting it brown. Add the broccoli, season with salt, stir for 2 minutes and drizzle with lemon juice.
Part of the program «Healthy eating»
Lunch20 minCut the rind off the lard and cut it into 2–3 cm pieces. Peel the garlic, rinse the dill, and dry it thoroughly. Pass the lard and garlic through a meat grinder with a fine plate twice, or chop in a chopper until paste-like. Stir in the finely chopped dill and black pepper; taste and, if the lard is unsalted, add salt. Transfer the spread to a jar. Serve on rye bread with borscht, soup, or pickles.
Part of the program «Healthy eating»
Lunch20 minPreheat the oven to 180 °C and grease a 24 cm-diameter pan with butter. Remove the cores from the apples, cut them into wedges, sprinkle with cinnamon, and arrange them on the bottom of the pan. Beat the eggs with the sugar and a pinch of salt using a mixer at high speed until light and fluffy and tripled in volume, 7–8 min. Sift in the flour in 2–3 additions and gently fold it in with a spatula using bottom-to-top movements so the mixture does not deflate. Pour the batter over the apples and smooth the surface. Bake for 40–45 min, without opening the oven during the first 25 min; a skewer inserted into the center should come out dry. Let the charlotte cool in the pan for 10 min, then invert it onto a plate with the apples facing up.
Part of the program «Healthy eating»
Lunch20 minRinse the buckwheat, cover with boiling water, add salt, and cook covered over low heat for 15 minutes, until the water is absorbed. Rub the fillet with paprika, salt, and half of the oil, and fry in a pan for 5–6 minutes on each side until cooked through; let rest for 3 minutes and slice. Slice the cucumber, halve the cherry tomatoes, and tear the lettuce leaves by hand. Mix the yogurt with grated garlic, finely chopped dill, and a pinch of salt. Arrange the buckwheat, chicken, vegetables, and drained corn in bowls, drizzle with the remaining oil and yogurt sauce.
Part of the program «Healthy eating»
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