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 minTrim the ends of the beans and cut long pods in half. Boil in boiling salted water for 4–5 minutes until tender with a slight crunch, then drain. Heat the butter with the oil in a pan and fry the minced garlic for 30 s. Add the beans, season with salt and pepper, and heat through, stirring, for 2 minutes.
Part of the program «Healthy eating»
Lunch20 minPeel the ginger with a spoon and cut it into thin slices. Cover the ginger with water, bring to a boil, and simmer over low heat for 7–10 minutes—the longer it cooks, the spicier the flavor. Cut the lemon into rounds and place them in a teapot or cups. Strain the hot ginger infusion over the lemon and let it stand for 2–3 minutes. When the tea has cooled slightly, add honey to taste and stir.
Part of the program «Healthy eating»
Lunch20 minCut the turkey fillet across the grain into 2 cm-thick steaks, lightly pound them, brush with half of the oil, and season with salt and pepper. Cut the zucchini lengthwise into 7–8 mm slices and brush with the remaining oil. Heat a grill pan and fry the steaks for 4–5 minutes on each side until the juices run clear; at the end, add the butter and spoon it over the meat. Transfer the steaks to a plate and let them rest for 3 minutes under foil. In the same pan, fry the zucchini and cherry tomatoes for 2 minutes on each side. Drizzle the vegetables with lemon juice, sprinkle with chopped garlic and herbs, and serve with the steaks.
Part of the program «Healthy eating»
Lunch20 minBlend the cottage cheese with the yogurt and honey for 1–2 minutes until smooth and creamy. Slice the strawberries and roughly chop the almonds. Layer the mousse with the strawberries in glasses or bowls. Sprinkle with the almonds immediately before serving so they remain crunchy.
Part of the program «Healthy eating»
Lunch20 minSeparate the broccoli into florets, peel the stem and cut it into pieces. Cut the potatoes into cubes. In a saucepan, sauté the chopped onion and garlic in butter for 3 minutes. Add the potatoes, pour in hot water and cook for 8 minutes, then add the broccoli and cook for another 7 minutes, until tender but still bright green. Blend until smooth, pour in the cream, season with salt and pepper, and heat for 2 minutes. Serve sprinkled with grated cheese.
Part of the program «Healthy eating»
Lunch20 minPlace the chicken fillet in boiling salted water and cook for 20 minutes over low heat, then cool it directly in the broth so it remains juicy. Hard-boil the eggs for 10 minutes, cool and peel. Cut the chicken, pineapples and eggs into cubes, drain the liquid from the corn, and grate the cheese using the coarse side of a grater. Mix the mayonnaise with the minced garlic. Combine all the ingredients, dress with the sauce and mix. For a festive table, the salad can be layered.
Part of the program «Healthy eating»
Lunch20 minCut the beef across the grain into thin strips 5 mm thick and 4 cm long. Slice the onion into thin half-rings and sauté in butter until softened, 6–7 minutes; transfer to a bowl. Heat the oil over high heat and fry the meat in two batches for 2–3 minutes each, so that it browns rather than stews. Return the onion and all the meat, add the flour, and stir. Add the sour cream, tomato paste, mustard, and hot water; season with salt and pepper and heat over low heat for 5–7 minutes until a thick sauce forms, avoiding a vigorous boil.
Part of the program «Healthy eating»
Lunch20 minCut the pear into small cubes, removing the core. Break the nuts into rough pieces by hand or chop them with a knife. Divide the yogurt between two bowls, then top with the pear and nuts. Drizzle with honey and sprinkle with cinnamon. Serve immediately while the nuts are crunchy.
Part of the program «Healthy eating»
Lunch20 minMash the cottage cheese with sour cream using a fork until smooth and paste-like. Finely chop the herbs and press the garlic through a garlic press. Stir the herbs and garlic into the cheese and salt to taste. Cut the cucumber and radish into thin rounds. Spread the cheese paste on slices of rye bread and arrange the cucumber and radish on top.
Part of the program «Healthy eating»
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