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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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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.

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Varenyky with cottage cheeseLunch20 min

Varenyky with cottage cheese

Knead the dough from the flour, 1 egg, water, and a pinch of salt until smooth, 5–7 minutes; cover and leave for 30 minutes. Mash the cottage cheese with a fork or press it through a sieve, then mix with the second egg, sugar, and a pinch of salt. 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 pinch the edges tightly closed. Cook in batches in boiling salted water for 3–4 minutes after the varenyky float to the surface. Remove with a slotted spoon, brush with butter, and serve with sour cream.

Balanced
kcal
2384
P
136.29
F
71.5
C
293.51
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Egg in Bread with CheeseLunch20 min

Egg in Bread with Cheese

Cut out the center of each slice of bread with a glass, leaving a crust frame. Melt the butter in a frying pan over medium heat, add the bread frames and the cut-out circles. Crack one egg into each frame, season with salt and pepper. Fry for 2–3 min, until the white has set on the bottom, and carefully turn with a spatula. Sprinkle with grated cheese, cover with a lid and cook for another 1–2 min, until the cheese has melted. Serve with the toasted bread circles, sprinkled with green onion.

Balanced
kcal
609
P
29.73
F
30.5
C
52.15
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Okroshka with kefirLunch20 min

Okroshka with kefir

Boil the potatoes in their skins for 20–25 minutes until tender, and hard-boil the eggs for 10 minutes. Cool and peel. Cut the potatoes, eggs, cucumbers, radishes, and sausage into small cubes and place in a large bowl. Finely chop the green onions and dill, lightly rub them with salt to release more aroma, and add to the vegetables. Mix the cold kefir with mineral water and mustard, pour over the vegetables, and stir. Chill the okroshka in the refrigerator for 15–20 minutes and serve.

Balanced
kcal
1253
P
71.43
F
67.55
C
90.63
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Pearl Barley Porridge with Onion and CarrotLunch20 min

Pearl Barley Porridge with Onion and Carrot

Rinse the pearl barley in several changes of water. Cover with boiling water, season with salt, and cook covered over low heat for 50 min, until the grains are soft; add a little hot water as needed. Meanwhile, finely chop the onion, grate the carrot, and fry in oil until soft, 7–8 min. Stir the sautéed vegetables and butter into the cooked porridge, cover, and let stand for 5 min.

Balanced
kcal
970
P
20.11
F
30.6
C
152.91
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Homemade PelmeniLunch20 min

Homemade Pelmeni

Knead the dough from the flour, egg, 200 ml of cold water and a pinch of salt until smooth, 7–8 minutes; wrap in cling film and leave for 30 minutes. Grate the onion on a fine grater, mix with the minced meat, 50 ml of ice-cold water, salt and pepper, and knead until homogeneous. Roll out the dough thinly, 1–1.5 mm, and cut out circles 5–6 cm in diameter. Place a teaspoon of minced meat on each circle, fold in half, pinch the edges, and join the ends. Cook in batches in boiling salted water with a bay leaf for 6–7 minutes after the dumplings float to the surface. Serve hot with sour cream.

Balanced
kcal
3142
P
141.7
F
130.48
C
334.77
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Banosh with bryndza and cracklingsLunch20 min

Banosh with bryndza and cracklings

Cut the salo into small cubes and render it in a dry frying pan over medium heat until crisp, 8–10 minutes. In a heavy-bottomed pot, bring the sour cream, milk, and a pinch of salt to a boil. Pour in the cornmeal in a thin stream, stirring constantly with a wooden spoon in one direction. Cook over low heat, stirring, for 15–20 minutes, until droplets of fat appear on the surface and the porridge begins to pull away from the sides. Divide the banosh among plates and sprinkle with crumbled bryndza and cracklings.

Balanced
kcal
2204
P
54.71
F
144.3
C
167.5
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Vanilla milk pudding with berriesLunch20 min

Vanilla milk pudding with berries

Pour off a glass of cold milk and stir the starch and egg yolks into it until smooth and lump-free. Bring the remaining milk to almost a boil in a saucepan with the sugar and vanilla sugar, stirring, for 5–6 min. Pour the starch mixture into the hot milk in a thin stream, whisking continuously. Cook over low heat, continuing to stir, until the pudding thickens and the first bubbles appear, 2–3 min. Remove from the heat, stir in the butter, and pour into serving dishes. Cover with plastic wrap pressed directly onto the surface and chill in the refrigerator for 1 hour. Before serving, arrange the berries on top.

Balanced
kcal
942
P
21.5
F
36.11
C
137.88
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Pickle Soup with Pearl Barley and Chicken GizzardsLunch20 min

Pickle Soup with Pearl Barley and Chicken Gizzards

Clean and rinse the gizzards, cover with cold water, bring to a boil, skim off the foam, and simmer over low heat for 1 hour. Meanwhile, rinse the pearl barley, cover with boiling water, and cook separately for 30–35 minutes, then drain in a sieve. Remove the gizzards, cut them, and return them to the broth together with the pearl barley and diced potatoes. Cook for 15 minutes. Fry the chopped onion and grated carrot in oil for 5 minutes, add the grated pickles, and stew for another 5 minutes. Transfer the sautéed vegetables to the soup, add the bay leaf and pepper, and cook for 5 minutes. Add salt only at the end, as the pickles are already salty. Serve with sour cream and herbs.

Balanced
kcal
1282
P
89.94
F
42.1
C
130.93
✓

Part of the program «Healthy eating»

Original content: RESET · kitchen · September 30, 2026View Recipe
Ayran with cucumber and mintLunch20 min

Ayran with cucumber and mint

Finely grate the cucumber or cut it into very small cubes. Whisk or blend the yogurt with cold water and salt until lightly frothy, 30 s. Add the cucumber and chopped mint leaves, and mix. Pour into glasses with ice and serve immediately while the drink is cool.

Balanced
kcal
257
P
14.7
F
12.9
C
21.6
✓

Part of the program «Healthy eating»

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

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