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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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Beetroot Salad with Prunes and WalnutsLunch20 min

Beetroot Salad with Prunes and Walnuts

Boil the beetroot in its skin for 50–60 minutes until tender, cool and peel. Pour boiling water over the prunes for 10 minutes, then pat dry and cut into strips. Toast the nuts in a dry frying pan for 3 minutes and chop. Coarsely grate the beetroot, add the prunes, nuts and minced garlic. Dress with sour cream, season with salt and stir.

Balanced
kcal
754
P
17.18
F
43.14
C
83.77
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Couscous with vegetables and bryndzaLunch20 min

Couscous with vegetables and bryndza

Pour the couscous into a bowl, season with salt, cover with boiling water, cover, and leave for 5 minutes. Meanwhile, dice the zucchini, pepper, and onion into 1 cm cubes. Fry the vegetables in oil over high heat for 6–7 minutes until tender and lightly browned; at the end, add the minced garlic and paprika. Fluff the couscous with a fork, mix with the vegetables, and season with salt and pepper to taste. Divide among plates, crumble the bryndza on top, and sprinkle with chopped herbs.

Balanced
kcal
1137
P
43.08
F
42.62
C
144.86
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Zucchini stuffed with bulgur and cheeseLunch20 min

Zucchini stuffed with bulgur and cheese

Preheat the oven to 200 °C. Boil the bulgur in salted water for 10 minutes and drain in a sieve. Cut the zucchini in half lengthwise and scoop out the flesh with a spoon, leaving walls 7–8 mm thick. Finely chop the zucchini flesh, onion, and tomatoes and sauté in oil for 6–7 minutes; add the minced garlic at the end. Mix the vegetables with the bulgur, egg, half of the grated cheese, herbs, salt, and pepper. Fill the boats with the filling, sprinkle with the remaining cheese, and place on a baking sheet. Bake for 25 minutes, until the zucchini is tender and the cheese is browned.

Balanced
kcal
1168
P
56.72
F
50.82
C
134.65
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Fresh Cabbage Salad with Carrot and AppleLunch20 min

Fresh Cabbage Salad with Carrot and Apple

Thinly shred the cabbage, season with salt, and massage it with your hands for 1–2 minutes so it releases its juice. Grate the carrot on a coarse grater, cut the apple into strips, and immediately sprinkle it with vinegar. Add the carrot, apple, sugar, chopped dill, and oil to the cabbage and mix. Let the salad stand for 5 minutes and serve.

Balanced
kcal
475
P
7.07
F
26.02
C
61.4
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Zucchini and Cheese FrittataLunch20 min

Zucchini and Cheese Frittata

Slice the zucchini into thin rounds, finely chop the onion, and halve the cherry tomatoes; grate the cheese. Sauté the onion and zucchini in oil in a covered skillet over medium heat for 5–6 minutes until softened. Beat the eggs with the milk, salt, pepper, chopped herbs, and half of the cheese. Pour the egg mixture over the vegetables, arrange the tomatoes on top, and sprinkle with the remaining cheese. Cover and cook over low heat for 8–10 minutes, until the center is set. Let stand for 2 minutes, cut into segments, and serve.

Balanced
kcal
910
P
63.71
F
61.47
C
25.58
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Carrot, Cheese and Garlic SaladLunch20 min

Carrot, Cheese and Garlic Salad

Grate the carrot on a fine grater and the cheese on a coarse grater. Press the garlic and mix it with the mayonnaise and sour cream. Combine the carrot with the cheese, dress with the sauce, and add salt to taste.

Balanced
kcal
751
P
29.48
F
55.75
C
33.72
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Radish Salad with Carrot and AppleLunch20 min

Radish Salad with Carrot and Apple

Peel the radish, grate it on a coarse grater, season with salt, and leave for 10 minutes to reduce the bitterness, then squeeze it lightly. Meanwhile, grate the carrot, cut the apple into strips, and chop the nuts. Mix the radish with the carrot, apple, and chopped herbs, dress with sour cream, and sprinkle with the nuts.

Balanced
kcal
405
P
7.9
F
25.77
C
41.24
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Mimosa Salad with Pink SalmonLunch20 min

Mimosa Salad with Pink Salmon

Boil the potatoes and carrots in their skins for 20–25 minutes, and hard-boil the eggs for 10 minutes. Cool and peel. Drain the liquid from the canned fish and mash the fish with a fork, removing the large bones. Separate the whites from the yolks. Grate the potatoes, carrots, and whites separately using a coarse grater; finely chop the onion. Arrange in layers: potatoes, fish with onion, carrots, whites, spreading a thin mesh of mayonnaise over each layer. Grate the yolks on top using a fine grater to create a fluffy yellow cap. Place the salad in the refrigerator for 1 hour so it can absorb the flavors.

Balanced
kcal
1958
P
102.75
F
135.88
C
77.02
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Salad with Roasted Pumpkin, Lentils and ArugulaLunch20 min

Salad with Roasted Pumpkin, Lentils and Arugula

Preheat the oven to 200 °C. Cut the peeled pumpkin into 2 cm cubes, mix with a third of the oil, paprika and a pinch of salt, and roast on a baking sheet for 25 minutes until tender and the edges are browned. Meanwhile, rinse the lentils, cover with plenty of water and cook for 20 minutes, until tender but still holding their shape. Drain in a sieve and season with salt. Whisk the remaining oil with the honey, mustard, vinegar and pepper. Mix the warm lentils with the dressing and thinly sliced onion, add the rocket and pumpkin, and sprinkle with pumpkin seeds.

Balanced
kcal
891
P
37.83
F
35.93
C
113.57
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · October 14, 2026View Recipe

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