Recipes

Recipes that are weighed, not guessed at.

Most recipes online quote a calorie count nobody ever checked. Here, every ingredient is weighed and matched to its official Ciqual or USDA record: the total shown is the one on your plate. 6 recipes are free to browse on this page, in full — ingredients, quantities, steps and macros.

Weighed to the gram,
not eyeballed.

Every ingredient matched to its official Ciqual or USDA record — the total shown is the one on your plate.

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Weight loss Lunch 35 min

Chicken, lemon, quinoa and zucchini bowl

A fresh, filling bowl of grilled chicken, quinoa, golden zucchini and a light fromage blanc sauce.

Calories: 447kcal
Protein: 51g
Carbs: 32g
Fat: 10g

Ingredients and preparation

Ingredients for 1 serving

Skinless chicken breast 150 g
Raw quinoa 40 g
Zucchini 200 g
Plain fat-free fromage blanc 100 g
Extra virgin olive oil 1 tsp
Fresh lemon juice 1 tbsp
Fresh parsley 1 tbsp
Garlic clove 1
Salt 1 pinch
Black pepper 1 pinch

Preparation

Rinse the quinoa, then cook it in twice its volume of water for 12 to 15 minutes. Cover and let it steam off the heat for 5 minutes.
Mix half the lemon juice with the garlic, salt and pepper. Coat the chicken strips with this mixture.
Heat half the oil in a pan. Cook the chicken for 6 to 8 minutes, turning it, until fully cooked through, then set it aside.
Pour the remaining oil into the pan and brown the zucchini for 6 to 8 minutes, keeping it slightly firm.
Mix the fromage blanc with the parsley and the remaining lemon juice. Combine the quinoa, zucchini and chicken in a bowl, then add the sauce just before serving.

Omnivore · High protein · High fiber · Budget-friendly · Batch cooking
Allergens: milk.

Muscle gain Lunch 45 min

Turkey chili with kidney beans and rice

A hearty chili of lean turkey, kidney beans, corn and tomato, served with white rice.

Calories: 941kcal
Protein: 76g
Carbs: 108g
Fat: 15g

Ingredients and preparation

Ingredients for 1 serving

Raw ground turkey 200 g
Cooked kidney beans 200 g
Cooked white rice 150 g
Peeled tomatoes in juice 250 g
Drained sweet corn 100 g
Onion 1
Extra virgin olive oil 1 tsp
Cumin seeds 1 tsp
Garlic clove 1
Salt 1 pinch
Black pepper 1 pinch

Preparation

Sauté the onion and garlic in the oil, then add the turkey and brown it for 6 minutes.
Add the tomatoes, beans, corn, cumin, salt and pepper; simmer for 20 minutes.
Warm the rice and serve with a generous portion of chili.

Omnivore · Gluten-free · Dairy-free · High protein · High fiber · Batch cooking

Weight loss Lunch 40 min

Red lentil dahl with tofu, spinach and cauliflower

A protein-rich plant-based dahl with red lentils, golden tofu, spinach and cauliflower rice.

Calories: 548kcal
Protein: 42g
Carbs: 43g
Fat: 18g

Ingredients and preparation

Ingredients for 1 serving

Dried red lentils 55 g
Plain tofu 120 g
Cauliflower 250 g
Fresh spinach 100 g
Peeled tomatoes in juice 150 g
Coconut milk 24 ml
Curry powder 1 tsp
Garlic clove 1
Salt 1 pinch

Preparation

Rinse the lentils, then cook for 18 minutes with the tomatoes, curry powder, garlic and a splash of water.
Add the coconut milk and spinach, then let it thicken for 3 minutes over low heat.
Brown the tofu in a nonstick pan and cook the cauliflower rice for 5 minutes; serve together.

Vegan · Gluten-free · Dairy-free · High protein · High fiber · Batch cooking

Maintenance Lunch 45 min

Salmon, sweet potato and green beans

A complete plate of pan-seared salmon, roasted sweet potato and green beans, with a light lemon-mustard sauce.

Calories: 704kcal
Protein: 47g
Carbs: 55g
Fat: 30g

Ingredients and preparation

Ingredients for 1 serving

Raw farmed salmon fillet 160 g
Raw sweet potato 250 g
Raw green beans 180 g
Plain fat-free fromage blanc 80 g
Extra virgin olive oil 2 tsp
Mustard 2 tsp
Fresh lemon juice 1 tbsp
Fresh parsley 1 tbsp
Salt 1 pinch
Black pepper 1 pinch

Preparation

Preheat the oven to 210°C (410°F). Toss the sweet potato cubes with half the oil, salt and pepper, then spread them on a baking sheet.
Roast the sweet potato for 15 minutes. Then add the salmon to the sheet, season it and continue roasting for 12 to 15 minutes, until it flakes easily with a fork.
Meanwhile, cook the green beans for 7 to 9 minutes in simmering water or steam them, then drain.
Mix the fromage blanc, mustard, lemon juice and parsley into a smooth sauce.
Plate the salmon with the sweet potatoes and green beans. Add the sauce just before serving.

Pescatarian · High protein · High fiber · Batch cooking
Allergens: fish, milk, mustard.

Maintenance Breakfast 8 min

Overnight oats with blueberries and almonds

Creamy oats made with fromage blanc, topped with fresh blueberries and crunchy almonds.

Calories: 495kcal
Protein: 28g
Carbs: 58g
Fat: 14g

Ingredients and preparation

Ingredients for 1 serving

Rolled oats 50 g
Plain fat-free fromage blanc 200 g
Semi-skimmed milk 100 ml
Fresh blueberries 100 g
Unsalted almonds, skin-on 1 tbsp
Honey 1 tsp

Preparation

Mix the oats, milk, fromage blanc and honey in a jar.
Seal and refrigerate for at least 6 hours.
Add the blueberries and crushed almonds just before eating.

Vegetarian · High protein · High fiber · Batch cooking
Allergens: gluten, milk, tree nuts.

Weight loss Breakfast 5 min

High-protein bowl with raspberries and almonds

A fresh bowl of fromage blanc, raspberries, oats and almonds for a quick, filling snack.

Calories: 467kcal
Protein: 31g
Carbs: 45g
Fat: 14g

Ingredients and preparation

Ingredients for 1 serving

Plain fat-free fromage blanc 300 g
Fresh raspberries 150 g
Rolled oats 30 g
Unsalted almonds, skin-on 2 tbsp
Honey 1 tsp

Preparation

Pour the fromage blanc into a bowl and add the honey.
Top with the raspberries, oats and crushed almonds.
Serve right away, or keep chilled until snack time.

Vegetarian · High protein · High fiber · Batch cooking
Allergens: milk, gluten, tree nuts.

Why it’s different

A recipe that counts itself.

Every gram comes from an official database

Calories and macros aren’t copied from a blog: they’re calculated ingredient by ingredient using the 2025 Ciqual tables from Anses and USDA. The source record number is kept for every food.

A recipe logs itself in one tap

No re-entering anything. The recipe is already weighed and calculated: it adds to your day like a normal meal, and counts toward your daily targets.

Sorted by goal, not by trend

Every recipe carries a relevance score for weight loss, maintenance and muscle gain. The same plate can work for all three — it’s the quantity that decides, not a label.

The full catalog

And the rest of the catalog.

Breakfasts, full meals, snacks, vegan and gluten-free options — all calculated the same way, all ready to enter your journal. Here’s a preview; the catalog keeps growing, and what you buy today includes what comes next.

Banana and peanut butter pancakes
Wholewheat pasta with tuna, spinach and parmesan
Peanut chicken bowl with rice and broccoli
Cod with lentils and quick ratatouille
Avocado, egg and tomato toast
Chocolate, banana and peanut butter smoothie
Hummus, egg and spinach wrap
Spinach and mushroom omelet with wholewheat toast
Tofu noodles with peanut and broccoli
Apple, muesli, walnut and fromage blanc bowl

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