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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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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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Fried Rice with Egg and VegetablesLunch20 min

Fried Rice with Egg and Vegetables

Grate the carrot, slice the green onion, and mince the garlic. Heat half the oil in a large skillet, pour in the beaten eggs, and fry, stirring, for 1–2 minutes until softly scrambled; transfer to a bowl. Add the remaining oil and fry the carrot with the garlic for 2 minutes. Add the peas and drained corn and fry for 2 minutes. Add the cold rice and fry over high heat for 3–4 minutes, breaking up the clumps, until the grains begin to crackle. Return the eggs, pour in the soy sauce, stir, sprinkle with the green onion, and serve.

Balanced
kcal
1138
P
41.69
F
38.35
C
153.31
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Pasta with Tuna and TomatoesLunch20 min

Pasta with Tuna and Tomatoes

Cook the pasta in salted water according to the instructions on the package, 9–11 minutes. Meanwhile, heat the oil in a frying pan and sauté the thinly sliced garlic for 30 s until fragrant. Add the halved cherry tomatoes and simmer for 4–5 minutes, until they release their juices. Stir in the drained tuna, basil, and pepper, and heat for 2 minutes. Drain the pasta, reserving 3–4 tbsp of the cooking water, transfer the pasta to the sauce, and stir, adding the cooking water. Sprinkle with grated cheese and chopped parsley.

Balanced
kcal
1089
P
69.97
F
25.8
C
142.3
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · October 2, 2026View Recipe
Hot sandwiches with cheese and tomatoLunch20 min

Hot sandwiches with cheese and tomato

Preheat the oven or mini oven to 200 °C. Lightly spread butter on the bread slices. Place tomato slices on each slice, sprinkle with oregano, and cover with grated cheese. Bake for 5–6 min, until the cheese melts and browns.

Balanced
kcal
632
P
25.84
F
29.62
C
65.37
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Creamy salmon soupLunch20 min

Creamy salmon soup

Remove the skin from the salmon and cut it into 2–3 cm cubes. Cut the potatoes into cubes, the carrot into rounds, and the leek into half-moons. In a pot, gently sauté the leek in butter for 3–4 minutes, without letting it brown. Add the potatoes, carrot, bay leaf, and hot water, season with salt, and cook for 12–15 minutes until the potatoes are tender. Pour in the cream, bring almost to a boil, and add the salmon. Cook over low heat for 4–5 minutes, until the fish becomes opaque. Turn off the heat, add the chopped dill and pepper, and let stand for 3 minutes.

Balanced
kcal
1363
P
77.73
F
68.29
C
104.38
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Rye toast with herring and eggLunch20 min

Rye toast with herring and egg

Boil the eggs for 9 minutes after the water comes to a boil, cool them in cold water, and peel. Cut the herring fillet into pieces, the eggs into rounds, and finely chop the green onion. Thinly spread the rye bread with butter. Place the egg rounds and herring on the bread and sprinkle with green onion.

Balanced
kcal
624
P
35.12
F
32.58
C
46.88
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Red Lentil StewLunch20 min

Red Lentil Stew

Rinse the lentils in several changes of water until the water runs clear. Finely chop the onion, grate the carrot, and sauté in oil in a pot for 5 minutes. Add the minced garlic, grated ginger, curry, and cumin, and heat for 1 minute until fragrant. Add the lentils, tomatoes, and hot water, and season with salt. Cook covered over low heat for 15–18 minutes, stirring, until the lentils break down into a thick stew. Stir in the spinach, heat for 1 minute, and drizzle with lemon juice.

Balanced
kcal
1239
P
67.59
F
25.65
C
189.89
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · October 16, 2026View Recipe
Spring salad with radishes, cucumber, and eggLunch20 min

Spring salad with radishes, cucumber, and egg

Boil the eggs until hard-boiled, 10 minutes, cool in cold water, and peel. While the eggs are boiling, slice the radishes into thin rounds and the cucumber into half-moons. Finely chop the green onions and dill. Chop the eggs, mix with the vegetables and herbs, dress with sour cream, and add salt before serving.

Balanced
kcal
346
P
18.47
F
22.86
C
17.13
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Chickpea and Cauliflower CurryLunch20 min

Chickpea and Cauliflower Curry

Finely chop the onion and garlic, and divide the cauliflower into small florets. Sauté the onion in oil for 3 min, add the garlic and curry, and heat for 30 s. Add the cauliflower and water, cover with a lid, and simmer for 5 min. Add the drained chickpeas and tomatoes, season with salt, and simmer uncovered for 8 min, until the sauce thickens. Stir in the spinach, let it wilt for 1 min, and sprinkle with chopped herbs.

Balanced
kcal
856
P
39.38
F
29.95
C
120.17
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Toast with salmon and cream cheeseLunch20 min

Toast with salmon and cream cheese

Toast the bread in a toaster until lightly crisp. Spread the toast with cream cheese. Slice the cucumber into thin rounds and arrange them on the cheese. Top with slices of salmon, drizzle with lemon juice, and sprinkle with dill.

Balanced
kcal
580
P
38.23
F
25.18
C
51.34
✓

Part of the program «Healthy eating»

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

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