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.
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.
Filtering and saving by meal type live in the RESET app.
Lunch20 minPeel the banana and orange; remove the stems from the strawberries. Cut the fruit into pieces and place them in a blender. Pour in the apple juice and blend at maximum speed for 1 min until smooth. Pour into glasses and serve immediately.
Part of the program «Healthy eating»
Lunch20 minCover the chicken thighs with cold water, bring to a boil, skim off the foam, and cook for 30 minutes over low heat. Meanwhile, hard-boil the eggs for 10 minutes, cool them in cold water, and peel. Remove the chicken, separate the meat from the bones, and return it to the broth. Add the diced potatoes and cook for 10 minutes. Fry the finely chopped onion and grated carrot in oil for 5 minutes, then transfer them to the pot. Add the chopped sorrel, bay leaf, salt, and pepper, and cook for 3–5 minutes, until the sorrel changes color to olive. Turn off the heat, and add the green onion and dill. Serve with halved eggs and sour cream.
Part of the program «Healthy eating»
Lunch20 minBring the milk to a boil, add the sugar and a pinch of salt. Gradually add the semolina in a thin stream, whisking continuously to prevent lumps from forming. Cook over low heat for 3–4 minutes, stirring, until the porridge thickens. Remove from the heat, add the butter and let stand covered for 2 minutes — the porridge will thicken a little more.
Part of the program «Healthy eating»
Lunch20 minPreheat the oven to 200 °C. Wrap the beet, potatoes, and carrots in their skins in foil as separate packets and bake: the potatoes and carrots for 35–40 minutes, the beet for about 60 minutes, until tender. Cool and peel the vegetables, then cut them into cubes. Drizzle the beet immediately with some of the oil. Rinse the beans with cold water and let drain. Cut the cucumbers into cubes and the onion into thin half-rings. Beat the remaining oil with the mustard, vinegar, and a pinch of salt with a fork. Mix the vegetables with the beans, pour over the dressing, and let stand for 10 minutes.
Part of the program «Healthy eating»
Lunch20 minBoil the peeled potatoes in salted water until tender, 20 minutes, drain, mash into a purée, and cool slightly. Meanwhile, finely chop the onion and champignons and fry in 1 tbsp oil for 10 minutes, until the liquid evaporates; season with salt and pepper and stir in the chopped dill. Add the egg and 3 tbsp flour to the purée and knead into a soft dough that does not stick to wet hands. Divide the mixture into 12 parts, flatten each into a patty, place a spoonful of mushrooms in the center, and pinch the edges together. Coat the zrazy in the remaining flour and flatten slightly. Fry in the remaining heated oil over medium heat for 3–4 minutes on each side until golden brown. Serve warm with sour cream.
Part of the program «Healthy eating»
Lunch20 minCut the tomato into quarters, scoop out the watery seeds with a spoon so the guacamole does not become runny, and dice the flesh finely. Finely chop the red onion and cilantro. Cut the avocado in half, remove the pit, scoop the flesh into a bowl with a spoon, and immediately drizzle with lemon juice. Mash the avocado with a fork into a coarse purée with small pieces—the texture will be more interesting this way. Stir in the tomato, onion, and cilantro, then season with salt and pepper. Serve immediately with crunchy vegetables or toast.
Part of the program «Healthy eating»
Lunch20 minBring salted water to a boil, add the oat flakes, and cook for 5 minutes over low heat, stirring. Add the spinach and grated hard cheese and stir until the cheese melts. Meanwhile, fry the egg in butter for 3 minutes so that the yolk remains runny. Transfer the porridge to a bowl, place the egg on top, and sprinkle with green onion and pepper.
Part of the program «Healthy eating»
Lunch20 minPreheat the oven to 180 °C. Rinse the apples, cut off the tops as “lids,” and remove the cores with a knife or spoon, leaving the bottoms intact. Rinse the raisins with warm water and pat dry. Mash the cottage cheese with half the honey, cinnamon, and raisins using a fork. Fill the apples with the filling, cover with the “lids,” place in a baking dish, and pour water into the bottom. Bake for 25–30 minutes—the skin should wrinkle, and a knife should easily enter the flesh. Drizzle with the remaining honey and serve warm.
Part of the program «Healthy eating»
Lunch20 minPeel the potatoes and cut them into large, evenly sized pieces. Cover with boiling water, add salt, and cook over medium heat for 20 minutes, until a knife slides in easily. Drain the water and dry the potatoes over the heat for 1 minute. Heat the milk with the butter almost to a boil. Mash the potatoes with a masher, gradually pouring in the hot milk, until fluffy and smooth.
Part of the program «Healthy eating»
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