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

Kefir Fritters

Gently warm the kefir to room temperature—this will help the fritters rise better. Add the egg, sugar, and salt, and whisk to combine. Add the flour and baking soda, and mix into a thick batter that slowly drips from the spoon; leave it for 10 minutes. Heat the oil in a frying pan over medium heat and spoon the batter into the pan using a tablespoon, without stirring it any further. Fry for 2–3 minutes until golden-brown and bubbles appear on top, then flip and fry for another 2 minutes. Transfer the fritters to a paper towel to absorb excess oil.

Balanced

kcal

1416

42.54

47.65

200.39

✓

Part of the program «Healthy eating»

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

Lunch20 min

Noodles with pork and vegetables

Cut the pork into thin strips and mix with half of the soy sauce and the starch. Cook the noodles according to the package instructions, 4–6 minutes, and drain. Cut the pepper, carrot, and onion into thin strips; halve the green beans. Mix the remaining soy sauce, honey, grated ginger, minced garlic, and water. Heat the oil in a large skillet over high heat and stir-fry the pork for 3–4 minutes, stirring constantly; transfer to a plate. Stir-fry the vegetables for 3–4 minutes so they remain crisp, return the meat, add the noodles and sauce, and stir for 1–2 minutes. Sprinkle with sesame seeds and serve immediately.

Balanced

kcal

1237

87.72

27.31

158.71

✓

Part of the program «Healthy eating»

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

Lunch20 min

Nalysnyky (Crepes with Cottage Cheese)

Beat 2 eggs with the milk and salt, gradually whisk in the flour until smooth and thin, add the oil, and let stand for 15 minutes. Cook 10–12 thin pancakes in a preheated pan, 1 minute on each side. For the filling, mash the cottage cheese with the remaining egg, sugar, and vanilla sugar. Place 1,5 tbsp of filling on each pancake and fold into an envelope. Arrange the filled pancakes tightly in a butter-greased dish, place the remaining butter on top in pieces, and spread with sour cream. Bake in an oven preheated to 180 °C for 15–20 minutes until golden.

Balanced

kcal

2109

118.42

99.64

184.68

✓

Part of the program «Healthy eating»

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

Lunch20 min

Red Lentil Purée Soup

Rinse the lentils in cold water until the water runs clear. Sauté the chopped onion, carrot, and garlic in oil for 5 minutes, add the cumin and paprika, and heat for 30 seconds until fragrant. Add the lentils, tomatoes, and hot water, season with salt, and cook for 20 minutes, stirring, until the lentils break down. Blend until creamy and season with lemon juice. Serve sprinkled with herbs.

Balanced

kcal

945

52.38

24.14

123.23

✓

Part of the program «Healthy eating»

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

Lunch20 min

Pork Krucheniki with Mushrooms

Cut the loin into 8 slices 1 cm thick, pound under plastic wrap to 3–4 mm, and season with salt and pepper. Finely chop the mushrooms and onion and sauté in half the oil for 8–10 minutes, until the liquid evaporates; season with salt, stir in the chopped dill, and cool. Place a spoonful of filling on the edge of each cutlet, roll tightly, and secure with a toothpick. Coat the kruchenyky in flour and fry in the remaining oil on all sides until golden, 6–8 minutes. Transfer to a sauté pan and pour over the sour cream mixed with hot water and a pinch of salt. Simmer covered over low heat for 40 minutes, until the meat is tender; remove the toothpicks before serving.

Balanced

kcal

1700

142.1

108

37.92

✓

Part of the program «Healthy eating»

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

Lunch20 min

Quinoa, Chickpea and Vegetable Salad

Rinse the quinoa in a sieve under running water to remove the bitterish taste. Cover the quinoa with water, add salt, bring to a boil, and cook covered over low heat for 12–15 minutes, until the water is absorbed. Fluff and cool. Rinse the chickpeas, chop the cucumber, bell pepper, and cherry tomatoes, and finely chop the onion and herbs. Whisk the oil with the lemon juice, salt, and pepper, and mix with the quinoa, chickpeas, and vegetables.

Balanced

kcal

1096

38.66

40.76

150.23

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · October 18, 2026View Recipe

Lunch20 min

Zucchini Fritters with Dill

Grate the zucchini on a coarse grater, season with salt, and leave for 10 minutes, then squeeze out the juice well with your hands. Add the egg, chopped dill, garlic pressed through a press, and pepper, and mix. Add the flour and knead into a thick batter that holds its shape on a spoon. Heat the oil in a frying pan, spoon in the batter, and flatten slightly. Fry over medium heat for 3 minutes on each side until golden brown. Serve warm with sour cream.

Balanced

kcal

842

23.53

49.79

77.02

✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · October 17, 2026View Recipe

Lunch20 min

Homemade Popcorn with Paprika

Pour the oil into a heavy-bottomed pot with a tight-fitting lid, add 3 corn kernels, and place over medium-high heat. When the test kernels pop, add the remaining corn in a single layer, cover with the lid, and remove from the heat for 30 s so the kernels heat evenly. Return the pot to the heat and, shaking it gently, cook for 2–3 min, until the popping becomes less frequent—with pauses of 2–3 s. Remove from the heat immediately and open the lid slightly to let the steam escape—this will keep the popcorn crisp. Transfer to a large bowl, sprinkle with salt and paprika, and mix. Serve while warm.

Balanced

kcal

448

10.6

18.89

63.32

✓

Part of the program «Healthy eating»

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

Lunch20 min

Pumpkin Fritters with Cinnamon

Grate the peeled pumpkin on a fine grater. Mix the pumpkin with the egg, kefir, sugar, cinnamon, and salt. Add the flour and baking powder, and mix until you have a thick batter, like for fritters. Heat the oil in a frying pan and spoon in the batter. Fry over medium heat for 2–3 minutes on each side until golden brown. Transfer to a paper towel and serve with sour cream.

Balanced

kcal

1071

27.31

46.36

137.63

✓

Part of the program «Healthy eating»

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

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