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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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.

Meal typeAllBreakfastLunchLightSnack

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Lunch20 min

Pasta with champignons in a creamy sauce

Cook the pasta in salted water according to the instructions on the package. Slice the champignons and finely chop the onion. Melt the butter in a large frying pan, sauté the onion for 3 minutes, add the mushrooms and fry over high heat for 6–7 minutes until golden brown. Add the minced garlic, pour in the cream, season with salt and pepper, and reduce for 3–4 minutes until slightly thickened. Transfer the cooked pasta to the sauce, add the grated cheese and stir, thinning with pasta water if needed. Sprinkle with chopped parsley and serve immediately.

Balanced

kcal

1192

44.92

43.64

158.02

✓

Part of the program «Healthy eating»

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

Lunch20 min

Garlic mushrooms on toast

Slice the champignons into thick pieces, thinly slice the garlic, and chop the herbs. Heat the olive oil in a frying pan over high heat and arrange the mushrooms in a single layer. Fry for 5–6 min, without stirring for the first 2 min, until the mushrooms are browned and the juice has evaporated. Add the garlic, season with salt and pepper, fry for another 1 min, drizzle with lemon juice, and sprinkle with the herbs. Toast the bread and place the mushrooms on it along with the juices from the frying pan.

Balanced

kcal

540

26.57

21.17

67.06

✓

Part of the program «Healthy eating»

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

Lunch20 min

Millet Kulish with Lard

Rinse the millet several times with hot water until the water runs clear. Bring the water to a boil, add the millet, and cook for 10 min, skimming off the foam. Add the diced potatoes and carrots and the bay leaf, season with salt, and cook for 15 min. Meanwhile, cut the pork fat into small cubes and render it in a pan for 5–7 min until cracklings form, add the chopped onion, and fry until golden, for another 5 min. Transfer the cracklings and onion to the kulish, add the mashed garlic and pepper, and cook for 3 min. Turn off the heat, sprinkle with dill, and let stand covered for 10 min.

Balanced

kcal

1571

28.42

74.44

195.45

✓

Part of the program «Healthy eating»

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

Lunch20 min

Tofu scramble with vegetables

Dice the onion and sweet pepper into small cubes. Sauté them in olive oil for 4 minutes until softened. Crumble the tofu with your hands directly into the pan, then add the turmeric, paprika, salt, and pepper. Cook for 4–5 minutes, stirring, until the tofu is heated through and evenly yellow. Add the spinach and stir for 1 minute, until the leaves wilt. Serve with rye bread.

Balanced

kcal

599

32.05

31.15

53.66

✓

Part of the program «Healthy eating»

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

Lunch20 min

Roasted Eggplant, Pepper and Bryndza Salad

Preheat the oven to 220 °C. Prick the eggplants with a fork and roast them together with the whole peppers on a baking sheet for 35–40 minutes, turning once, until the skin is blackened and the flesh is soft. Transfer the peppers to a bowl and cover for 10 minutes so the skin comes off easily. Peel the peppers and eggplants. Cut the roasted vegetables into strips, the tomatoes into cubes, and the onion into thin half-rings; finely chop the garlic and herbs. Dress with oil, vinegar, salt, and pepper, mix, and crumble bryndza over the top.

Balanced

kcal

838

28.85

51.05

77.97

✓

Part of the program «Healthy eating»

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

Lunch20 min

Buckwheat with mushrooms and onions

Rinse the buckwheat, cover with boiling water, add salt, and cook covered over low heat for 15–18 minutes, until the water is absorbed. Meanwhile, cut the onion into half-rings, the carrot into strips, and the mushrooms into slices. Fry the onion and carrot in oil for 5 minutes, add the mushrooms, and fry for 8–10 minutes, until the liquid evaporates and the mushrooms are browned. Season the mushroom sauté with salt and pepper. Stir in the cooked buckwheat, heat together for 2 minutes, and sprinkle with chopped dill.

Balanced

kcal

1318

48.4

40.16

216.77

✓

Part of the program «Healthy eating»

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

Lunch20 min

Beans in tomato sauce with toast

Finely chop the onion and garlic. Sauté the onion in olive oil for 4 minutes, add the garlic and paprika, and heat for 30 s. Add the tomatoes in their own juice, sugar, and salt, and simmer for 5 minutes, mashing the tomatoes. Add the drained beans and simmer for another 5–7 minutes, until the sauce thickens. Toast the bread and serve the beans on toast, sprinkled with herbs.

Balanced

kcal

749

34.94

13.5

128.42

✓

Part of the program «Healthy eating»

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

Lunch20 min

Cabbage Patties

Finely shred the cabbage, place it in a saucepan with the milk, and simmer covered for 10–12 minutes until tender, stirring. Pour in the semolina in a thin stream, stir, and heat for 2 minutes, then remove from the heat and cool until warm. Meanwhile, finely chop the onion and fry in 1 tbsp oil for 4 minutes. Add the onion, eggs, flour, chopped dill, salt, and pepper to the cabbage, stir, and let stand for 10 minutes so the semolina can swell. With wet hands, shape 12 cutlets and coat them in breadcrumbs. Fry in the remaining oil over medium heat for 3–4 minutes on each side until golden brown. Serve with sour cream.

Balanced

kcal

1436

47.67

66.79

166.49

✓

Part of the program «Healthy eating»

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

Lunch20 min

Breakfast bowl with quinoa, egg and avocado

Rinse the quinoa in a sieve, cover with water, add salt, and cook covered for 15 minutes, until the water is absorbed; let stand for 5 minutes. Meanwhile, boil the eggs for 7 minutes after the water comes to a boil so the yolks are soft, then cool and peel them. Chop the avocado, cucumber, and cherry tomatoes. Mix the olive oil with the lemon juice and a pinch of salt. Divide the quinoa, spinach, vegetables, and avocado among bowls and add the halved eggs. Drizzle with the dressing and sprinkle with pumpkin seeds.

Balanced

kcal

868

35.36

46.04

84.82

✓

Part of the program «Healthy eating»

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

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