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 minPlace the cottage cheese and the banana cut into pieces in a blender. Pour in the cold milk and add the cinnamon. Blend for 1–2 min until completely smooth, with no curds remaining. Pour into a glass and drink immediately, or take it with you in a bottle.
Part of the program «Healthy eating»
Lunch20 minCut the pork into 2–3 cm cubes and fry in oil in a cauldron over high heat until browned, 7–8 minutes. Add the chopped onion and grated carrot and fry for 5 minutes. Pour in 200 ml of hot water, cover with a lid, and simmer over low heat for 20 minutes. Meanwhile, peel the potatoes and cut them into large cubes. Add the potatoes, tomato paste, bay leaf, salt, and pepper, and pour in the remaining hot water so that it almost covers the potatoes. Simmer covered over low heat for 25–30 minutes, until the potatoes are tender. Sprinkle with chopped herbs and let stand for 5 minutes before serving.
Part of the program «Healthy eating»
Lunch20 minRinse the round-grain rice in cold water 3–4 times. Pour water over the rice and cook for 10 minutes after boiling, until almost all the water has been absorbed. Pour in the milk, add the sugar and salt, and bring to a boil, stirring. Reduce the heat to the lowest setting and cook for 15–20 minutes, stirring frequently, until creamy. Add the butter, stir, and let stand covered for 5 minutes.
Part of the program «Healthy eating»
Lunch20 minCut the ribs individually, cover with cold water, bring to a boil, skim off the foam, and cook for 50 min over low heat. Rinse the millet several times with hot water, add it to the broth together with the diced potatoes, and cook for 15 min. Meanwhile, fry the chopped onion and grated carrot in oil for 5 min, add the sauerkraut and tomato paste, and stew for 10 min. Transfer the cabbage to the pot, add the bay leaf, pepper, and salt to taste, and cook for 10 min, until the millet and potatoes are tender. Let the kapusnyak stand covered for 10 min and serve with herbs and sour cream.
Part of the program «Healthy eating»
Lunch20 minBoil the potatoes and carrots in their skins for 20–25 minutes, and hard-boil the eggs for 10 minutes. Cool and peel. Cut the potatoes, carrots, eggs, sausage, and pickles into uniform cubes about 7 mm. Finely chop the onion and drain the liquid from the peas. Place everything in a bowl, season with salt and pepper, and dress with mayonnaise immediately before serving.
Part of the program «Healthy eating»
Lunch20 minSoak the crustless bread in milk for 5 min, then gently squeeze it out. Grate the onion and garlic on a fine grater or blend them. Mix the ground meat, bread, onion, garlic, egg, salt, and pepper; knead for 2–3 min and beat the mixture against the bowl several times so the cutlets hold their shape. With wet hands, shape 10–12 oval cutlets and coat them in breadcrumbs. Fry in heated oil over medium heat for 4 min on each side until golden brown. Pour in the water, cover with a lid, and cook over low heat for 8–10 min until done—the juices should run clear when cut.
Part of the program «Healthy eating»
Lunch20 minToast the nuts in a dry skillet for 2–3 min until lightly fragrant, then transfer them to a bowl. Dice the onion finely and sauté it in the same skillet with the oil over medium heat until soft and golden, 6–7 min. Drain the liquid from the beans and rinse them with cold water. Blend the beans, onion together with the oil, nuts, garlic, and lemon juice until smooth, 1–2 min; if the mixture is too thick, add 1–2 tbsp of water. Season with salt and pepper and stir in the finely chopped herbs. Spread on bread or serve with vegetables.
Part of the program «Healthy eating»
Lunch20 minMix the semolina with kefir and leave for 30 minutes at room temperature so the semolina swells. Preheat the oven to 180 °C. Grease a 22–24 cm diameter pan with butter and sprinkle with a pinch of semolina. Beat the eggs with the sugar and vanilla sugar until light and fluffy, 3–4 minutes. Add the swollen semolina, melted and slightly cooled butter, flour, and baking soda, and mix until you have a uniform thick batter. Pour the batter into the pan and bake for 35–40 minutes until golden on top; a skewer inserted into the center should come out dry. Let the mannik cool in the pan for 10 minutes, then transfer it to a wire rack. Serve with jam, berries, or sour cream.
Part of the program «Healthy eating»
Lunch20 minMix the milk with the honey, add the chia seeds, and stir thoroughly. After 10 min, stir again so the seeds do not clump together. Cover and refrigerate for at least 2 hours or overnight, until the mixture becomes thick like pudding. Spoon the pudding into glasses, top with the raspberries, and sprinkle with chopped almonds.
Part of the program «Healthy eating»
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