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 minBlend the oats for 20 s. Add the banana, peanut butter, and cinnamon, then pour in the cold milk. Blend for 1 min until creamy. Let stand for 2 min so the oats swell slightly, then serve.
Part of the program «Healthy eating»
Lunch20 minSlice the tomatoes into rounds and finely chop the green onion. Heat the oil in a frying pan and fry the tomatoes for 2–3 minutes on both sides, until they release their juices. Carefully crack the eggs over the tomatoes without breaking the yolks, then season with salt and pepper. Fry over medium heat for 3–4 minutes, until the whites are firm; for firmer yolks, cover with a lid for 1 minute. Sprinkle with the green onion and serve with rye bread.
Part of the program «Healthy eating»
Lunch20 minLightly beat the eggs with the milk, salt, and pepper using a fork—until smooth, but not foamy. Melt the butter in a heavy-bottomed pan over medium heat. Pour in the egg mixture, cover with a lid, and reduce the heat to low. Cook for 6–8 min without lifting the lid, until the omelet rises and the center sets. Sprinkle with chopped herbs and serve immediately while the omelet is fluffy.
Part of the program «Healthy eating»
Lunch20 minCut the loaf into cubes, drizzle with half the oil, and toast in a pan for 5–7 minutes, stirring, until crisp. Season the chicken fillet with salt and pepper and fry in the remaining oil for 5–6 minutes on each side until golden brown and cooked through. Let rest for 5 minutes and slice. For the sauce, mix the yogurt, mayonnaise, mustard, minced garlic, lemon juice, and half the grated Parmesan. Tear the romaine leaves by hand, add the halved cherry tomatoes, and toss with some of the sauce. Top with the chicken and croutons, drizzle with the remaining sauce, and sprinkle with Parmesan.
Part of the program «Healthy eating»
Lunch20 minPreheat the oven to 210 °C. Wash the potatoes and, without peeling them, cut them into wedges. Toss in a bowl with the oil, paprika, rosemary, salt, and pepper. Arrange on a baking sheet lined with parchment paper in a single layer, skin-side down. Bake for 30–35 minutes until golden; 5 minutes before the end, sprinkle with minced garlic.
Part of the program «Healthy eating»
Lunch20 minBoil the eggs until hard-boiled, 10 minutes after the water comes to a boil, cool in cold water, and peel. Cut the crust off the bread and soak the crumb in milk for 5 minutes, then gently squeeze it out. Check the herring fillet for bones and cut it into pieces. Peel and core the apple, peel the onion, and cut them into large pieces. Pass the herring, eggs, apple, onion, and bread through a meat grinder or chop in a food processor until almost smooth. Add the softened butter and pepper and mix well until the mixture becomes fluffy. Transfer the forshmak to a bowl, cover, and chill in the refrigerator for 20 minutes. Serve on rye bread or with boiled potatoes.
Part of the program «Healthy eating»
Lunch20 minRinse the rice in several changes of water until clear, then leave it in cold water for 30 minutes. Cut the pork into 3 cm cubes, the onion into half-rings, and the carrots into long strips. Heat the oil in a kazan and fry the meat over high heat until browned, 8–10 minutes. Add the onion and fry for 5 minutes, then add the carrots and fry for another 5 minutes, stirring occasionally. Season with salt and pepper, add the cumin, pour in 300 ml hot water, and simmer covered over low heat for 20 minutes. Drain the rice, spread it in an even layer over the meat without stirring, and pour in the remaining boiling water so that it covers the rice by 1,5 cm. Insert a whole head of garlic into the center and cook over medium heat uncovered until the water has been absorbed from the surface, 10 minutes. Make several holes down to the bottom with a stick, cover tightly, and cook over the lowest heat for 20 minutes, then stir.
Part of the program «Healthy eating»
Lunch20 minIf the dates are somewhat dry, cover them with hot water for 5 minutes and drain in a sieve. Blend the nuts and rolled oats until finely crumbly, 20–30 seconds. Add the dates and cocoa and blend until the mixture starts to form a clump, 1–2 minutes. With wet hands, roll into 12 walnut-sized balls. Roll the balls in shredded coconut. They can be eaten immediately, or after 20 minutes in the refrigerator they will become firmer.
Part of the program «Healthy eating»
Lunch20 minCover the chicken thighs with cold water, bring to a boil, and skim off the foam. Add the whole peeled onion, bay leaf, and peppercorns, and simmer over low heat for 40 min, until the meat begins to come away from the bone easily. Remove the chicken and onion. Separate the meat from the bones and chop it. Add the diced potatoes and sliced carrots to the broth and cook for 10 min. Add the noodles, return the meat, season with salt, and cook for 5–7 min, until the noodles are tender. Sprinkle with herbs and serve immediately.
Part of the program «Healthy eating»
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