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 minRinse the spinach, cut the apple into wedges, removing the core, and peel the kiwi and banana. Place everything in a blender, add the lemon juice and cold water. Blend for 1–2 minutes until completely smooth. If the smoothie is too thick, add a little more water and serve immediately.
Part of the program «Healthy eating»
Lunch20 minWash the new potatoes well with a brush; there is no need to peel them. Cover with boiling water, add salt, and cook for 15–20 minutes until tender. Drain the water and return the pot to the heat for 1 minute to dry the potatoes slightly. Add the butter, finely chopped dill, and minced garlic, cover with a lid, and shake the pot several times.
Part of the program «Healthy eating»
Lunch20 minPreheat the oven to 180 °C and grease the dish with butter. Mix the rolled oats with the baking powder, cinnamon, and a pinch of salt. In a separate bowl, whisk the egg with the milk and honey. Cut the apples into small cubes and coarsely chop the walnuts. Place the oats, apples, and half of the nuts in the dish, pour over the milk mixture, and sprinkle with the remaining nuts. Bake for 35 minutes, until the top is golden and the center is firm.
Part of the program «Healthy eating»
Lunch20 minMix the softened butter with finely chopped dill and grated garlic, form 4 logs, and place in the freezer for 20 minutes. Slice each fillet lengthwise without cutting all the way through, open it like a book, cover with plastic wrap, and gently pound to a thickness of 5 mm. Season with salt and pepper. Place a butter log on each fillet and wrap tightly, tucking the edges inward so no gaps remain. Coat the cutlets in flour, dip them in beaten eggs, coat them in breadcrumbs, then repeat the egg and breadcrumbs once more. Place the cutlets in the refrigerator for 15 minutes so the breading sets. Heat the oil to 170 °C in a 2 cm layer and fry the cutlets for 2–3 minutes on each side until golden brown. Transfer to a dish and finish cooking in the oven at 180 °C for 15–18 minutes.
Part of the program «Healthy eating»
Lunch20 minCut the tomatoes into wedges, the cucumbers into half-moons, and the sweet pepper into strips. Cut the onion into thin half-rings and finely chop the herbs. Place the vegetables in a bowl, season with salt and pepper immediately before serving so they do not release too much juice. Drizzle with oil, gently toss, and serve immediately.
Part of the program «Healthy eating»
Lunch20 minRinse the liver, trim off the membranes and ducts, and pat dry with a paper towel. Slice the onion into half-rings, and grate the carrot on a coarse grater. Melt one-third of the butter in a frying pan and sauté the onion and carrot over medium heat until softened, 8–10 min. Add the liver and fry for 5–6 min, turning, until no blood remains when cut and it becomes evenly light brown; season with salt and pepper. Cover with a lid, stew for another 3 min, and let cool until warm, 10 min. Blend the liver with the vegetables and nutmeg, adding the remaining softened butter in pieces, until smooth and creamy, 2–3 min. Transfer the pâté to a jar or mold, smooth the top, and chill in the refrigerator for at least 30 min before serving.
Part of the program «Healthy eating»
Lunch20 minBring the water to a boil, add salt, add the diced potatoes, and cook for 10 min. Meanwhile, fry the chopped onion in a mixture of butter and oil for 3 min, add the sliced champignon mushrooms, and fry for 8–10 min, until the liquid evaporates and the mushrooms are browned. Add the grated carrot to the mushrooms and fry for another 3 min. Transfer the mushrooms to the pot, add the bay leaf, and cook for 5 min, then add the vermicelli and cook for another 4–5 min until done. Season with pepper, sprinkle with herbs, and let stand for 5 min. Serve with sour cream.
Part of the program «Healthy eating»
Lunch20 minPreheat the oven to 180 °C and line a baking sheet with parchment. Mash the bananas with a fork, add the oil and cinnamon, and mix. Add the rolled oats, rinsed raisins, and chopped nuts, mix, and let the mixture stand for 5 min so the oats swell. Spoon the mixture onto the baking sheet and flatten it with wet hands into 1 cm-thick circles—this will make about 14 pieces. Bake for 15–18 min until the edges are golden. Cool on the baking sheet for 10 min—the cookies will become firmer.
Part of the program «Healthy eating»
Lunch20 minCut off the tops of the peppers and carefully remove the seeds and membranes. Cook the rice in salted water for 7 minutes, then drain in a sieve. Finely chop the onion, grate the carrot, and fry in oil for 5 minutes. Mix the ground meat, rice, one-third of the fried vegetables, salt, and pepper, then stuff the peppers without packing the filling down. Stand the peppers upright in a pot, packed tightly together. Grate the tomatoes, mix with the tomato paste, sour cream, hot water, and the remaining fried vegetables, pour over the peppers, and add the bay leaf. Cover with a lid and simmer over low heat for 45 minutes, until the peppers are soft.
Part of the program «Healthy eating»
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