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

Homemade Lemonade with Mint

Dissolve the sugar in a glass of warm water, stirring, for 1–2 min. Squeeze the juice from 3 lemons, and cut one more lemon into thin rounds. Lightly muddle the mint leaves in a pitcher with a wooden spoon so they release their aroma. Pour the sugar syrup, lemon juice, and remaining cold water into the pitcher, add the lemon rounds, and stir. Serve with ice; if you have 30 min, let the lemonade infuse in the refrigerator—the flavor will become milder.

Balanced

kcal

241

1.08

0.47

63.86

✓

Part of the program «Healthy eating»

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

Lunch20 min

Pike-perch fish soup

Clean the pike-perch and cut it into serving pieces, reserving the head and tail for the broth. Cover the head and tail with cold water, add a whole peeled onion, bay leaf, and peppercorns, simmer for 20 minutes over low heat, and strain. Add the diced potatoes, sliced carrots, and rinsed millet to the broth and cook for 10 minutes. Add the fish pieces, season with salt, and cook for 10–12 minutes over low heat, until the fish turns white and begins to come away from the bone easily. Turn off the heat, add the butter, dill, and green onions, and let the soup steep, covered, for 5 minutes.

Balanced

kcal

971

106.54

16.78

99.01

✓

Part of the program «Healthy eating»

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

Lunch20 min

Rustic breakfast with potatoes and bacon

Peel the potatoes and cut them into small cubes, cut the onion into half-rings, and the bacon into strips. Fry the bacon in a dry skillet for 3–4 minutes, until it renders its fat, and transfer it to a plate. Add the oil to the fat, add the potatoes, and fry for 12–15 minutes over medium heat, turning them, until golden and tender. Add the onion and fry for another 4 minutes, return the bacon, and season with salt and pepper. Beat the eggs with a pinch of salt, pour them over the potatoes, cover with a lid, and cook for 3–4 minutes, until the eggs set. Sprinkle with green onions and serve directly from the skillet.

Balanced

kcal

1267

49.6

73.96

98.38

✓

Part of the program «Healthy eating»

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

Lunch20 min

Oven-Baked Chicken Thighs with Potatoes

Preheat the oven to 200 °C. Mix the mustard, honey, half of the oil, paprika, grated garlic, salt, and pepper, and coat the thighs with the marinade. Cut the potatoes into wedges, the onion into thick half-rings, and the pepper into large strips; toss with the remaining oil, thyme, and salt. Arrange the vegetables in a single layer on a baking sheet, then place the thighs on top. Bake for 35–40 minutes, stirring the vegetables once, until the potatoes are tender and the chicken is golden and juicy, with clear juices when pierced.

Balanced

kcal

2225

154.52

88.99

202.07

✓

Part of the program «Healthy eating»

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

Lunch20 min

Shrimp and Avocado Salad

Thaw the shrimp in cold water for 5–7 minutes and pat dry with a paper towel. Heat half the oil with the crushed garlic clove and sauté the shrimp for 1–2 minutes, just until warmed through. Remove the garlic. Dice the avocado and immediately drizzle with some of the lemon juice so it does not darken. Halve the cherry tomatoes, cut the cucumber into half-moons, and tear the lettuce leaves. Mix the remaining oil and lemon juice with salt and pepper, dress the vegetables, and arrange the shrimp on top.

Balanced

kcal

632

48.23

40.87

26.87

✓

Part of the program «Healthy eating»

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

Lunch20 min

Syrnyky

Mash the cottage cheese with a fork or press it through a sieve so there are no lumps. Add the egg, sugar, vanilla sugar, and a pinch of salt, and mix. Add most of the flour and knead into a soft mixture that holds its shape. With moistened hands, shape 9 circles about 1,5 cm thick and coat them in the remaining flour. Heat the oil in a frying pan over medium heat and fry the syrnyky for 3–4 min on each side until golden brown. Cover with a lid, reduce the heat, and cook for another 2–3 min so they heat through inside. Serve warm with sour cream.

Balanced

kcal

1445

101.61

63.11

121.42

✓

Part of the program «Healthy eating»

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

Lunch20 min

Crispy Oven-Baked Chickpeas with Paprika

Preheat the oven to 200 °C and line a baking sheet with parchment. Drain the liquid from the chickpeas, rinse them, and dry thoroughly with a towel; remove any loosened skins. Toss the chickpeas with the oil and spread them on the baking sheet in a single layer. Bake for 25–30 minutes, shaking the baking sheet twice, until the chickpeas are golden and crisp on the outside. Immediately transfer to a bowl, sprinkle with paprika, cumin, dried garlic, and salt, and toss. Cool for 5 minutes — the chickpeas will become even crispier.

Balanced

kcal

787

34.47

30.5

100.23

✓

Part of the program «Healthy eating»

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

Lunch20 min

Cottage Cheese Cookies “Goose Feet”

Mash the cottage cheese with the softened butter using a fork, or beat with a blender until smooth. Add the flour sifted with the baking powder and a pinch of salt, and quickly knead into a soft dough. Wrap in cling film and chill for 20 minutes. Preheat the oven to 190 °C and line a baking sheet with parchment paper. Roll out the dough to a thickness of 3 mm and cut out circles 7–8 cm in diameter using a glass. Dip one side of each circle in sugar, fold in half with the sugar inside, dip in sugar again, and fold in half once more—you will get a triangle; lightly press the top into the sugar. Arrange the triangles on the baking sheet with the sugared side facing up and bake for 15–18 minutes until golden and with a caramel crust.

Balanced

kcal

1944

63.66

95.7

209.49

✓

Part of the program «Healthy eating»

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

Lunch20 min

Baked vegetables

Preheat the oven to 210 °C. Cut the zucchini, eggplant, and pepper into 2–3 cm pieces, and the onion into wedges. Toss the vegetables in a bowl with the oil, minced garlic, oregano, thyme, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 20 minutes. Add the cherry tomatoes, toss, and roast for another 10 minutes until tender with browned edges.

Balanced

kcal

544

12.59

32.89

60.97

✓

Part of the program «Healthy eating»

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

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