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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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Not just recipes — building blocks of your system

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.

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Salmon baked with broccoli and tomatoesLunch20 min

Salmon baked with broccoli and tomatoes

Preheat the oven to 200 °C. Separate the broccoli into florets and mix with the cherry tomatoes, half the oil, minced garlic, salt, and pepper. Arrange the vegetables on a baking sheet and bake for 8 minutes. Season the salmon with salt and pepper, brush with the remaining oil, and place one lemon slice on each piece. Move the vegetables aside, place the fish on the baking sheet, and bake together for another 12–15 minutes, until the fillet begins to flake with a fork. Drizzle with the juice of the remaining lemon and sprinkle with chopped dill.

Balanced
kcal
916
P
70.59
F
55.67
C
34.25
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Arugula, Pear and Walnut SaladLunch20 min

Arugula, Pear and Walnut Salad

Toast the walnuts in a dry skillet for 3–4 minutes, stirring, until fragrant, then break them into coarse pieces. Cut the pear into quarters, remove the core, and slice thinly. Mix the oil, honey, lemon juice, salt, and pepper. Arrange the arugula on plates, top with the pear and walnuts, drizzle with the dressing, and shave Parmesan over the top with a vegetable peeler.

Balanced
kcal
615
P
18.26
F
42.76
C
47.13
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Oat pancake with cottage cheese and tomatoLunch20 min

Oat pancake with cottage cheese and tomato

Mix the rolled oats with the eggs, milk, and a pinch of salt, and let stand for 5 minutes. Heat the oil in a 20–22 cm diameter frying pan and pour in the mixture, spreading it evenly over the bottom. Fry covered over medium heat for 3 minutes, until the top is set, and flip. Sprinkle half with grated cheese, then arrange the tomato slices and herbs on top. Fold in half and keep over the heat for another 1 minute, so the cheese melts.

Balanced
kcal
483
P
27.58
F
26.95
C
31.35
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Zucchini Rolls with Cheese and GarlicLunch20 min

Zucchini Rolls with Cheese and Garlic

Cut the zucchini lengthwise into thin 3–4 mm slices and lightly salt them. Brush the slices with oil and fry them in a grill pan or regular frying pan for 1–2 min on each side, until they become soft and flexible. Cool for 5 min on a plate. For the filling, mix the cottage cheese, finely grated hard cheese, sour cream, garlic, and chopped dill. Cut the cherry tomatoes in half. Spread the filling over each slice, place half a cherry tomato at the edge, and roll it up; secure with a skewer if needed.

Balanced
kcal
598
P
42.41
F
39.61
C
23.61
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Toast with Peanut Butter and BananaLunch20 min

Toast with Peanut Butter and Banana

Toast the bread in a toaster or in a dry pan for 2 minutes until crisp. Spread the toast with peanut butter while it is still warm—the spread will melt slightly. Slice the banana into rounds and arrange them on top. Sprinkle with cinnamon and serve immediately.

Balanced
kcal
368
P
13.98
F
12.73
C
54.33
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · October 1, 2026View Recipe
Cod in Tomato Sauce with BeansLunch20 min

Cod in Tomato Sauce with Beans

Cut the cod into portions, and season with salt and pepper. Finely chop the onion and garlic and fry in oil in a deep frying pan for 3 minutes. Add the tomatoes with their juice and the paprika, season with salt, and heat for 5 minutes, breaking up the tomatoes with a spatula. Stir in the drained beans and bring to a boil. Place the fish in the sauce, cover with a lid, and simmer over low heat for 7–8 minutes, until the fillet is opaque and begins to flake. Sprinkle with chopped parsley and serve.

Balanced
kcal
886
P
90.68
F
25.38
C
81.39
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Chinese cabbage salad with corn and cheeseLunch20 min

Chinese cabbage salad with corn and cheese

Thinly slice the Chinese cabbage, and cut the cucumber into strips. Drain the liquid from the corn, grate the cheese coarsely, and chop the herbs. Mix the yogurt with the mayonnaise and a pinch of salt. Combine all the ingredients, dress with the sauce, and serve immediately while the cabbage is crisp.

Balanced
kcal
486
P
21.58
F
31.01
C
34.12
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Meatball SoupLunch20 min

Meatball Soup

Finely grate one third of the onion, mix with the minced meat, a pinch of salt and pepper, knead well, and use wet hands to shape walnut-sized meatballs. Bring the water to a boil, add the diced potatoes and rinsed rice, and cook for 10 minutes. Meanwhile, fry the remaining chopped onion and grated carrot in oil for 5 minutes. Add the meatballs to the boiling soup one at a time, add the sautéed vegetables and bay leaf, and cook for 10–12 minutes, until the meatballs float to the surface and are gray inside. Season with salt to taste, sprinkle with herbs, and let stand for 5 minutes.

Balanced
kcal
1465
P
72.02
F
81.25
C
111.72
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Mushrooms Stuffed with CheeseLunch20 min

Mushrooms Stuffed with Cheese

Preheat the oven to 190 °C. Clean the mushrooms with a damp cloth and gently twist off the stems. Finely chop the stems and onion and sauté in oil until the onion softens and the liquid evaporates, 5–6 min; season with salt and pepper. Mix the sautéed mixture with sour cream, garlic, chopped dill, and half of the grated cheese. Fill the caps with the mixture, place on a baking sheet, and sprinkle with the remaining cheese. Bake for 15–18 min, until the mushrooms release their juice and the cheese is browned. Serve hot or warm.

Balanced
kcal
492
P
29.49
F
34.76
C
22.26
✓

Part of the program «Healthy eating»

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

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