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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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Chicken liver in sour cream with onionsLunch20 min

Chicken liver in sour cream with onions

Rinse the liver, trim off the membranes and ducts, pat dry, and cut the large pieces in half. Cut the onion into half-rings and sauté in oil until softened and lightly golden, 5–6 minutes. Increase the heat, add the liver, and fry for 3–4 minutes, turning, until it lightens on the outside. Sprinkle with flour, stir, add the sour cream, and season with salt and pepper. Simmer covered over low heat for 5–7 minutes, until the liver is cooked through: when cut, it should be evenly brown, without pink juices.

Balanced
kcal
1243
P
107.18
F
74.4
C
37.32
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Warm salad with buckwheat, champignons, and bryndzaLunch20 min

Warm salad with buckwheat, champignons, and bryndza

Rinse the buckwheat, cover with water, add salt, and cook covered over low heat for 15–18 minutes, until the water is absorbed. Meanwhile, fry the chopped onion in oil for 3 minutes, add the sliced champignons, and fry for 8–10 minutes until golden. Pour in the soy sauce and heat for 1 minute. Mix the warm buckwheat with the mushrooms and spinach leaves—they will wilt slightly from the heat. Add the halved cherry tomatoes, stir, crumble the bryndza on top, and season with pepper.

Balanced
kcal
1057
P
45.54
F
41.62
C
141.21
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Bean Soup with VegetablesLunch20 min

Bean Soup with Vegetables

Cut the onion, carrot, celery, and sweet pepper into small cubes, and the potato into slightly larger ones. In a pot, sauté the onion, carrot, and celery in oil for 5–6 minutes, add the pepper, minced garlic, paprika, and tomato paste, and heat for 2 minutes. Pour in hot water, add the potato and bay leaf, and cook for 15 minutes. Add the rinsed beans, season with salt and pepper, and cook for another 10 minutes. Mash a few spoonfuls of beans with a fork directly in the pot so that the soup becomes thicker. Sprinkle with herbs and serve.

Balanced
kcal
1138
P
52.84
F
24.11
C
187.63
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Eggplant CaviarLunch20 min

Eggplant Caviar

Cut the eggplants and sweet pepper into 1 cm cubes, finely chop the onion, and grate the carrot on a coarse grater. Heat half the oil in a deep frying pan or kazan and sauté the onion and carrot over medium heat until softened, 7–8 minutes. Add the remaining oil, eggplants, and pepper and fry, stirring, for 10 minutes, until the eggplants soften and brown. Grate the tomatoes on a coarse grater, discarding the skins; pour the tomato purée into the vegetables, and season with salt and pepper. Simmer covered over low heat for 20–25 minutes, stirring, then cook for another 5 minutes uncovered so the excess liquid evaporates. Add the finely chopped garlic, heat for 1 minute, and mash some of the vegetables with a masher—the caviar should be thick and chunky. Cool to room temperature and serve on bread or as an accompaniment to potatoes.

Balanced
kcal
717
P
13.6
F
42.8
C
84.07
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Liver frittersLunch20 min

Liver fritters

Remove the membranes and ducts from the liver and cut it into pieces. Process the liver and onion in a blender or meat grinder until smooth. Beat in the eggs, add the flour, salt and pepper, mix until the consistency of thick sour cream, and leave for 10 minutes. Heat the oil in a frying pan over medium heat and spoon in the mixture. Fry for 2–3 minutes on each side until the fritters are firm inside. Serve warm with sour cream.

Balanced
kcal
1510
P
125.32
F
75.39
C
74.88
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Hake in Vegetable MarinadeLunch20 min

Hake in Vegetable Marinade

Cut the hake fillet into portion-sized pieces, season with salt and pepper, and coat in flour. Fry the fish in half of the oil over medium heat for 3–4 min on each side until golden brown, then transfer to a deep dish. Grate the carrot using the coarse side of a grater and cut the onion into half-rings. Fry the onion in the remaining oil for 3 min, add the carrot, and stew for 8–10 min until soft. Stir in the tomato paste, water, sugar, vinegar, bay leaf, and allspice, season with salt, and stew for 5 min. Pour the hot marinade over the fish and let stand for at least 30 min so it absorbs the flavors; serve warm or cold.

Balanced
kcal
1503
P
131.3
F
65.77
C
103.55
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Milk Pancakes with BerriesLunch20 min

Milk Pancakes with Berries

Mix the flour with the baking powder, sugar, and salt. Separately, whisk the egg with the milk and melted butter, leaving a little butter for the pan. Pour the liquid mixture into the flour mixture and stir briefly — small lumps are fine; the batter should be thick. Heat a nonstick pan over medium heat, grease it with a thin layer of butter, and pour in the batter 2 tbsp at a time. Cook until bubbles appear on the surface, about 2 min, flip, and cook for another 1 min. Serve in a stack with berries and honey.

Balanced
kcal
1259
P
33.33
F
33.71
C
205.7
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Tomato soup with chickpeas and spinachLunch20 min

Tomato soup with chickpeas and spinach

Sauté the chopped onion and carrot in oil for 5 minutes, add the minced garlic, cumin, and paprika, and heat for 1 minute. Add the tomatoes, rinsed chickpeas, and hot water, season with salt, and cook for 15 minutes over medium heat. Mash some of the chickpeas directly in the pot with a masher to thicken the soup. Add the spinach and cook for 2 minutes, until the leaves wilt. Season with lemon juice and pepper.

Balanced
kcal
1046
P
43.44
F
37.32
C
139.43
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Oatmeal banana pancakesLunch20 min

Oatmeal banana pancakes

Blend the rolled oats into flour. Add the bananas, eggs, baking powder, and cinnamon, and beat until smooth. Let the batter stand for 5 min so the oats can swell. Heat a frying pan over medium-low heat, grease it with oil, and add the batter in portions of 2 tbsp. Fry for 2 min on each side: banana batter burns over high heat. Serve with yogurt.

Balanced
kcal
698
P
27.61
F
26.46
C
90.79
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · October 1, 2026View Recipe

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