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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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Beetroot Cold SoupLunch20 min

Beetroot Cold Soup

Cook the beetroot in its skin for 50–60 minutes until tender, cool and peel. Hard-boil the eggs for 10 minutes and cool. Grate the beetroot using a coarse grater, cut the cucumbers and radishes into strips, and dice the eggs. Mix the beetroot with kefir and cold water, and season with lemon juice, sugar and salt. Add the cucumbers, radishes and eggs, along with the chopped green onion and dill, and mix. Chill the cold soup in the refrigerator for at least 15 minutes and serve.

Balanced
kcal
847
P
56.61
F
37.05
C
74.3
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Toast with Hummus, Cucumber and TomatoLunch20 min

Toast with Hummus, Cucumber and Tomato

Toast the bread until crisp. Spread a thick layer of hummus on the toast. Slice the cucumber into rounds, halve the cherry tomatoes, and arrange them on the toast. Sprinkle with paprika and sunflower seeds.

Balanced
kcal
325
P
13.87
F
13.95
C
39.47
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Lavash with beans and cheese in a skilletLunch20 min

Lavash with beans and cheese in a skillet

Mash half of the drained beans with a fork and mix with the remaining beans, paprika, cumin, and a pinch of salt. Dice the tomato and pepper, slice the green onion into rings, and grate the cheese. Lay out the lavash, spread with sour cream, and place the beans, vegetables, corn, and cheese on one half of each. Fold the lavash in half and press lightly. Fry in a lightly oiled pan under a lid for 2–3 minutes on each side, until the cheese melts and the lavash becomes crispy. Cut into triangles and serve warm.

Balanced
kcal
1183
P
52.87
F
43.93
C
149.53
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Tofu with vegetables and riceLunch20 min

Tofu with vegetables and rice

Rinse the rice, pour in 240 ml of water, season with salt, and cook covered over low heat for 15 minutes; let stand for 5 minutes. Meanwhile, pat the tofu dry with a towel, cut into 2 cm cubes, and coat in half of the starch. Separate the broccoli into florets, and cut the pepper and carrot into thin strips. Mix the soy sauce, sugar, grated ginger, minced garlic, the remaining starch, and 30 ml of water. Fry the tofu in oil over high heat until crisp, 5–6 minutes, and transfer to a plate. Place the vegetables in the same pan and fry for 4 minutes, stirring, then return the tofu, pour in the sauce, and heat for 1 minute until thickened. Serve with the rice, sprinkled with sesame seeds.

Balanced
kcal
1276
P
71.35
F
46.36
C
146.96
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Caprese with Tomatoes and MozzarellaLunch20 min

Caprese with Tomatoes and Mozzarella

Cut the tomatoes and mozzarella into slices about 1 cm thick. Arrange them on a plate, alternating them and slightly overlapping one another, and tuck in the basil leaves. Season with salt and pepper, and drizzle with olive oil immediately before serving.

Balanced
kcal
509
P
33.43
F
35.58
C
15.88
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Tomato GazpachoLunch20 min

Tomato Gazpacho

Score the tomatoes crosswise, immerse them in boiling water for 30 s, then in cold water and peel them. Coarsely chop the tomatoes, cucumber, sweet pepper, onion, and garlic. Break the crustless bread into pieces and soak it in cold water for 5 minutes. Blend the vegetables with the bread, together with the water, oil, and vinegar, until smooth; season with salt and pepper. Chill the soup in the refrigerator for at least 1 hour. Stir and serve in chilled bowls, sprinkling with finely chopped cucumber if desired.

Balanced
kcal
645
P
14.93
F
33.96
C
79.19
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Breakfast Burrito with Beans and EggLunch20 min

Breakfast Burrito with Beans and Egg

Finely chop the onion and tomato. Sauté the onion in oil for 3 minutes, add the beans, tomato, paprika, and cumin, and heat for 4–5 minutes, lightly mashing the beans. Push the beans to the side of the pan, pour in the eggs beaten with salt, and stir for 2 minutes until softly scrambled. Heat the tortillas in a dry pan for 20 seconds on each side. Place the beans, scrambled eggs, and grated cheese in the center, fold in the edges, and roll up tightly. Fry the burrito seam-side down for 1 minute so the seam sets.

Balanced
kcal
983
P
48.28
F
42.5
C
103.65
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Vegetable stew with chickpeasLunch20 min

Vegetable stew with chickpeas

Cut the potatoes, eggplant, and zucchini into 2 cm cubes, the pepper into strips, the onion into half-rings, and the carrot into rounds. Fry the onion and carrot in oil in a cauldron for 5 minutes. Add the eggplant and fry for 5 minutes, stirring, until it absorbs the oil and begins to soften. Add the potatoes, pepper, and chopped tomatoes, season with salt, add the bay leaf, cover with a lid, and simmer for 15 minutes. Add the zucchini and drained chickpeas and simmer for another 10–12 minutes, until the potatoes are tender. Stir in the minced garlic and herbs, season with pepper, and let stand for 5 minutes.

Balanced
kcal
1660
P
47.52
F
62.31
C
245.9
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Warm Potato Salad with Mustard DressingLunch20 min

Warm Potato Salad with Mustard Dressing

Boil the potatoes in their skins in salted water for 20 minutes until tender. While they are cooking, whisk the oil with the mustard, vinegar, sugar, salt and pepper. Dice the cucumbers, slice the red onion into thin half-rings, and chop the herbs. Drain the water from the potatoes, let them cool slightly, slice them into rounds, and immediately pour over the dressing: warm potatoes will absorb it better. Add the cucumbers, onion and herbs, gently toss, and serve warm.

Balanced
kcal
1079
P
19.89
F
42.42
C
155.02
✓

Part of the program «Healthy eating»

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

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