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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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Apple and Cherry CompoteLunch20 min

Apple and Cherry Compote

Cut the apples into wedges, removing the cores; rinse the cherries — the pits can be left in. Bring the water and sugar to a boil, stirring until the sugar dissolves. Add the apples and cook for 7–8 min over moderate heat, then add the cherries and cook for another 3–4 min. Remove from the heat, cover with a lid, and let steep for 1 hour — the compote will develop flavor and color. Strain or serve together with the fruit, chilled or at room temperature.

Balanced
kcal
771
P
3.55
F
1.45
C
199
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Potato VarenykyLunch20 min

Potato Varenyky

Knead the dough from the flour, warm water, 2 tbsp oil and a pinch of salt until smooth, 5–7 minutes; cover and leave for 30 minutes. Boil the peeled potatoes in salted water until tender, 20 minutes, drain and mash. Finely chop the onion and fry in the remaining oil until golden, 8–10 minutes. Stir half of the onion into the potatoes, season with salt and pepper, and cool the filling; set the remaining onion aside for serving. Roll out the dough to a thickness of 1,5–2 mm and cut out circles with a glass. Place a teaspoon of filling on each circle and firmly pinch the edges closed. Cook the varenyky in batches in boiling salted water for 3–4 minutes after they float to the surface. Remove with a slotted spoon and pour over the fried onion with oil.

Balanced
kcal
2432
P
56.32
F
55.33
C
418.24
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Shakshuka with peppers and tomatoesLunch20 min

Shakshuka with peppers and tomatoes

Slice the onion into half-rings, cut the sweet pepper into strips, and mince the garlic. Heat the olive oil in a deep frying pan and sauté the onion and pepper for 5–6 min until softened. Add the garlic, paprika, and cumin and heat for 30 s, until fragrant. Add the tomatoes in their own juice, crush them with a spatula, season with salt, and simmer for 8–10 min until the sauce thickens. Make 4 wells in the sauce, crack the eggs into them, cover with a lid, and cook for 5–6 min until the whites are set but the yolks remain soft. Sprinkle with herbs and serve directly from the pan with bread.

Balanced
kcal
824
P
41
F
40.6
C
77.37
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Tuna, Bean and Egg SaladLunch20 min

Tuna, Bean and Egg Salad

Boil the eggs hard, 10 minutes, and cool them in cold water. While the eggs are boiling, rinse the beans, drain the liquid from the tuna, and flake it into pieces with a fork. Slice the cucumber into half-moons, the onion into thin half-rings, and tear the lettuce leaves by hand. Mix the oil, lemon juice, mustard, salt, and pepper. Place everything in a bowl, dress, and top with the eggs, cut into quarters.

Balanced
kcal
771
P
72.69
F
28.56
C
57.52
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Dried Fruit UzvarLunch20 min

Dried Fruit Uzvar

Rinse the dried fruit in several changes of water; pour warm water over the dried pears and apples for 15 minutes to soften them, then drain it. Place the pears in a pot with cold water, bring to a boil, and cook for 10 minutes — they are the firmest. Add the apples, prunes, and raisins and cook over low heat for another 10 minutes, avoiding a vigorous boil. Remove from the heat, cover with a lid, wrap in a towel, and let steep for at least 3 hours, or preferably until morning. When the uzvar has cooled to warm, stir in honey to taste. Serve warm or chilled.

Balanced
kcal
774
P
5.57
F
1.27
C
187.71
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Avocado Toast with a Poached EggLunch20 min

Avocado Toast with a Poached Egg

Bring the water in a small saucepan to a bare simmer and add the vinegar. Cut the avocado, remove the pit, and mash the flesh with a fork with the lemon juice, salt, and pepper. Toast the bread in a toaster or in a dry frying pan for 2 minutes until crisp. Crack the egg into a cup, swirl the water with a spoon to create a whirlpool, and carefully pour the egg into the center; cook for 3 minutes and remove with a slotted spoon. Cook the second egg the same way. Spread the avocado on the toast, place the eggs and halved cherry tomatoes on top, and sprinkle with pepper.

Balanced
kcal
669
P
30.99
F
35.9
C
61.41
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Rye Croutons with GarlicLunch20 min

Rye Croutons with Garlic

Cut the rye bread into 1,5 cm-thick and 6–7 cm-long sticks. Peel the garlic and crush it with the salt using a knife or in a mortar until it forms a paste. Heat the oil in a wide frying pan over medium heat and arrange the sticks in a single layer. Fry for 1–2 min on each side until crisp and golden brown. Transfer the hot croutons to a bowl, add the garlic paste, and toss so that each one is coated with garlic. Serve warm—with borscht, soup, or as an appetizer.

Balanced
kcal
938
P
20.46
F
33.68
C
139.5
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Warm chicken liver saladLunch20 min

Warm chicken liver salad

Rinse the liver, pat it dry with a paper towel, and cut it in half, removing the membranes. Arrange the arugula, cherry halves, and thin half-rings of onion on plates. Heat the oil in a frying pan over high heat, add the liver in a single layer, and fry for 3 minutes on each side until done: it should be light inside when cut, with no blood. Season with salt and pepper. Remove the frying pan from the heat, add the honey, mustard, and vinegar, and toss the liver in the sauce for 30 s. Place the warm liver on the salad and drizzle with the sauce from the frying pan.

Balanced
kcal
596
P
54.62
F
30.86
C
24.29
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Bulgur with Tomato and OnionLunch20 min

Bulgur with Tomato and Onion

Finely chop the onion; grate the tomatoes, discarding the skin. Fry the onion in oil in a saucepan for 4 minutes until softened. Add the grated tomato and tomato paste and heat for 2 minutes. Add the bulgur, stir so that each grain is coated with oil, pour in boiling water, and season with salt and pepper. Cook covered over low heat for 15 minutes, then let stand for 5 minutes and fluff with a fork with the chopped parsley.

Balanced
kcal
956
P
27.96
F
23.28
C
173.18
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe

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