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

Peach Iced Tea

Brew strong black tea: 3 tsp of loose-leaf tea in 800 ml of boiling water, steep for 4–5 minutes and strain. Dissolve the honey in the still-hot tea and cool to room temperature, 20 minutes. Cut one peach into thin wedges, and dice the rest and mash into a purée with a fork or blender. Mix the chilled tea with the peach purée and lemon juice, add the peach wedges and mint leaves. Pour into glasses with ice and serve immediately.

Balanced

kcal

255

2.93

0.97

66.63

✓

Part of the program «Healthy eating»

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

Lunch20 min

Bulgur with Chicken and Vegetables

Cut the chicken into cubes, finely chop the onion, dice the carrot, cut the pepper into strips, and dice the tomatoes. Fry the chicken in oil in a heavy-bottomed pot for 5 minutes, until it is no longer pink on all sides. Add the onion, carrot, and pepper and fry for 5 minutes. Stir in the tomatoes, minced garlic, paprika, and cumin, and simmer for 3 minutes. Add the bulgur, season with salt and pepper, pour in the boiling water, and bring to a boil. Cover and cook over low heat for 15 minutes, until the bulgur absorbs the liquid; let stand for 5 minutes and sprinkle with herbs.

Balanced

kcal

1647

105.35

56.2

194.01

✓

Part of the program «Healthy eating»

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

Lunch20 min

Cottage Cheese Casserole with Semolina

Mix the semolina with the sour cream and leave for 10 minutes so the grains can swell. Rinse the raisins with warm water and pat dry. Mash the cottage cheese with the eggs, sugar, vanilla sugar, and salt until smooth; for a delicate texture, blend with an immersion blender. Add the semolina mixture and raisins, and stir. Grease the pan with butter, add the mixture, and smooth the surface. Bake in an oven preheated to 180 °C for 35–40 minutes until golden brown. Let the casserole cool in the pan for 10 minutes, then cut into portions.

Balanced

kcal

1585

108.82

64.2

150.69

✓

Part of the program «Healthy eating»

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

Lunch20 min

Pumpkin Cream Soup

Peel the pumpkin, remove the seeds, and cut it into cubes together with the carrot. In a saucepan, sauté the chopped onion and garlic in oil for 3 minutes until soft. Add the pumpkin and carrot, pour in hot water, season with salt, and cook covered for 20 minutes, until the vegetables are completely tender. Blend the soup until smooth, pour in the cream, and heat for 2 minutes without bringing to a boil. Season with pepper. Toast the pumpkin seeds in a dry frying pan for 2–3 minutes and sprinkle them over the soup before serving.

Balanced

kcal

688

20.12

39.06

77.03

✓

Part of the program «Healthy eating»

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

Lunch20 min

Warm Beef and Vegetable Salad

Cut the beef into thin strips across the grain and mix with half of the soy sauce and minced garlic for 10 minutes. Cut the sweet pepper and cucumber into strips, and the onion into thin half-rings. Tear the lettuce leaves and arrange them on plates. Heat the oil in a frying pan over high heat and fry the beef for 3–4 minutes, stirring constantly, until browned. Add the pepper, pour in the remaining soy sauce, honey, and lemon juice, and heat for 1 minute. Arrange the hot beef with the pepper over the lettuce, add the cucumber and onion, and sprinkle with sesame seeds.

Balanced

kcal

773

58.97

46.3

31.72

✓

Part of the program «Healthy eating»

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

Lunch20 min

Turkey Meatballs in Tomato Sauce

Boil the rice in salted water for 8 min until partially cooked, drain in a sieve and cool. Finely chop the onion; mix half with the ground meat, rice, egg, salt and pepper. With wet hands, shape 16–18 meatballs 4–5 cm in diameter and coat them in flour. Sauté the remaining onion and grated carrot in oil in a wide sauté pan for 5 min. Add the tomatoes, tomato paste, sour cream, water and bay leaf, season with salt and bring to a boil. Arrange the meatballs in the sauce in a single layer, cover and simmer over low heat for 25 min. Sprinkle with chopped herbs before serving.

Balanced

kcal

1692

140.11

80.64

106.46

✓

Part of the program «Healthy eating»

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

Lunch20 min

Vegetable Sticks with Yogurt Dip

Peel the carrot and cut it, the cucumber, and the sweet pepper into sticks 8–10 cm long and 1 cm thick. Finely chop the dill and grate the garlic on a fine grater. Mix the yogurt with the garlic, dill, lemon juice, and olive oil, and season with salt to taste. Transfer the sauce to a small bowl, place it in the center of a plate, and arrange the vegetable sticks around it.

Balanced

kcal

432

23.02

21.1

42.34

✓

Part of the program «Healthy eating»

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

Lunch20 min

Lazy Varenyky with Sour Cream

Press the cottage cheese through a sieve or thoroughly mash it with a fork. Add the egg, sugar and salt, mix, add most of the flour and knead into a soft, slightly sticky dough. Divide the dough into 3 parts and, on a surface dusted with the remaining flour, roll each into a rope 2 cm thick. Slightly flatten the ropes and cut them diagonally into 2 cm pieces. Place the dumplings in boiling salted water, stir and cook for 2–3 minutes after they float to the surface. Remove with a slotted spoon, coat with melted butter and serve with sour cream.

Balanced

kcal

1268

86.8

54.53

109.45

✓

Part of the program «Healthy eating»

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

Lunch20 min

Pumpkin baked with honey and nuts

Preheat the oven to 200 °C. Peel and deseed the pumpkin, then cut it into 3 cm cubes. Melt the butter with half of the honey and the cinnamon, mix with the pumpkin, and arrange in a single layer in a baking dish. Bake for 25–30 min, turning halfway through, until the pumpkin is tender and caramelized at the edges. While the pumpkin is baking, roughly chop the nuts and toast them in a dry pan for 2–3 min. Drizzle the remaining honey over the hot pumpkin, sprinkle with the nuts, and serve warm.

Balanced

kcal

740

14.38

43.02

92.19

✓

Part of the program «Healthy eating»

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

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