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REVERSE HEALTH
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DISCOVER HOW TO LOSE WEIGHT IN ANY MENOPAUSE STAGE


DISCOVER HOW TO LOSE WEIGHT IN ANY MENOPAUSE STAGE

How much weight would you like to lose?


0-5 kg5-10 kg10-20 kg20-40 kg40+ kg




WHY DO WOMEN NEED A DIFFERENT APPROACH?

As you get older and menopause nears, your body stops producing estrogen and
collagen, which negatively impacts your metabolic rate and you end up with
decrease in muscle mass and increase in fat tissue, leading to unexpected weight
gain.

Reverse Health is the first women's only 12-week weight loss program that
focuses on female physiology to avoid the metabolic rate dropping and gaining
weight.


This is not just another diet that leaves you feeling frustrated and without
lasting results. It's the last one you'll ever do. Why? Because it's built for
you. Your body is changing. We understand the physiological and hormonal changes
the female body is going through. Reverse Health is a women's only 12-week
weight loss program & community of like-minded women.


Matthew
Head of Nutrition
Ex-Director at University of Oregon
Monika
Head of Content
Mindset and Lifestyle Coach


CUSTOMERS HAVE REPORTED THE FOLLOWING HEALTH BENEFITS

Healthy and sustainable weight
Improved visual appearance
Increased confidence level
Improved sleep, mood, energy
Reduced bloating

Reduced cravings
Reduced inflammation in the joints
Amazing recipes
Flexible approach, not restrictive
Reduced menopause symptoms
TAKE THE QUIZ


HOW THE REVERSE HEALTH APP WORKS

A holistic approach to your health management

Coaching video course

Complicated weight loss concepts  explained in a simple language



Personalized meal plan

Based on specific calorie and macronutrient intake for women at your age



supplements recommendation

Tailor made supplements set for mature women



exercise program (optional)

Strengthen your muscles and bones, boost weight loss in a simple and effective
way



Suitable for family

Strengthen your muscles and bones & boost weight loss, beginner-friendly




members community

Join a community of like-minded women who share the goal of a healthier body

support from professionals

Get instant support from dietitians, health coaches or physiotherapists

weekly faq calls (optional)

Get your questions answered by our program authors Matt and Monika

progress tracker

Track your progress and see how your weight drops over time

Daily accountability group (optional)

Join the forces with other members and stay accountable


SUPPORTED DIETS

EAT EVERYTHING
VEGAN
VEGGIE
PESCATARIAN
CARNITARIAN
LOW CARB


A DAY WITH REVERSE HEALTH

Enjoy tasty, satisfying and quick recipes made for the unique nutrient needs of
women your age.
Breakfast

Lunch

Dinner

Snack
20 min

GF

Breakfast egg
muffins
Kcal
381
Carbs
0.04z
1g
Protein
1.16oz
33g
Fats
0.96oz
27g
preview
20 min


GF




BREAKFAST EGG
MUFFINS

Serves: 12
Prep: 10 min
Cook: 25 min
Nutrition per serving
Kcal
381
Carbs
0.04oz
1g
Protein
1.16oz
27g
Fats
0.96oz
27g
Instructions
1.

Preheat the oven to 350°F (180 °C).

2.

Whisk up the eggs and milk, then add in the grated cheddar. Continue to mix
well.

3.

Fry bacon rashers on a non-stick pan at a medium heat until crispy. Transfer to
a sheet of kitchen roll and pat dry to remove excess oil. Chop into small
pieces, then add to the egg mixture, along with fresh chive and roughly chopped
spinach.

4.

Finish with black pepper and a pinch of salt.

5.

Grease a 12 cup tray then divide mixture evenly.

6.

Bake in the oven for 20 - 25 minutes until golden on top. Let cool before
carefully removing from the tray.

Note:

Consume 3 muffins for breakfast.

Ingredients

10 large free range chicken eggs

⅓ cup (50g) Cheddar cheese, half fat

1 tsp. black pepper

8 streaky bacon rashers

1 cup baby spinach

½ cup (100ml) semi skimmed milk

1 tbsp. chopped fresh chives

5 min

Veggie

Blueberry and banana
overnight oats
Kcal
417
Carbs
1.94oz
55g
Protein
1.36oz
39g
Fats
0.16oz
5g
preview
5 min


Veggie




BLUEBERRY AND BANANA OVERNIGHT
OATS

Serves: 1
Prep: 5 min
Chill: overnight
Nutrition per serving
Kcal
417
Carbs
1.94oz
55g
Protein
1.36oz
39g
Fats
0.16oz
5g
Instructions
1.

In a bowl, mash up a banana using a fork, then add oats, skyr yogurt,
blueberries, milk (or alternative) and honey.

2.

Mix well thentransfer to a seal tight jar, tupperware or bowl (and cling film).

3.

In the morning, grab and go and enjoy!

Ingredients

½ cup (100ml) semi skimmed milk

⅓ cup (30g) porridge oats

1 small banana

½ handful blueberries

¼ cup (50g) skyr yogurt

1 heaped tsp. honey

5 min

Veggie

Kiwi and mango greek
yogurt pot
Kcal
226
Carbs
1.16oz
33g
Protein
0.63oz
18g
Fats
0.08oz
3g
preview
5 min


Veggie




KIWI AND MANGO GREEK
YOGURT POT

Serves: 1
Prep: 5 min
Cook: 0 min
Nutrition per serving
Kcal
226
Carbs
1.16oz
33g
Protein
0.63oz
18g
Fats
0.08oz
3g
Instructions
1.

Wash, then carefully cut through the mango either side of the large flat stone.
This will give you two slices. Cut each slice in half, then run your knife (flat
side parallel to your chopping board) carefully through the mango to remove the
skin. Chop the fleshy mango slice into cubes.

2.

Wash the kiwi. Cut the kiwi in half, then place each half flat side down. Cut
the kiwi into small cubes. Removing the skin from the kiwi is optional.

3.

In a bowl, add greek yogurt, mango, kiwi and top with granola. Tweak granola
topping according to your requirements.

Ingredients

5oz (150g) fat Greek yogurt (Fage total 0%)

0.5oz (15g) granola (average)

8 pieces of mango

1 whole Kiwi

20 min

GF

One pot turkey chili
with rice
Kcal
295
Carbs
0.74oz
21g
Protein
1.09oz
31g
Fats
0.31oz
9g
preview
20 min


GF


LF




CHICKEN WITH RED PEPPER,
TOMATO & WHITE BEANS

Serves: 2
Prep: 10 min
Cook: 25 min
Nutrition per serving
Kcal
289
Carbs
0.84oz
24g
Protein
0.37oz
39g
Fats
0.14oz
4g
Instructions
1.

Preheat the oven to 400°F (200°C).

2.

Place the chicken breast in an oven proof dish. Use a sharp knife to carefully
pierce the chicken breast, particularly around the thickest part. Drizzle with
olive oil then add a twist of black pepper.

3.

Place on the middle shelf of the oven and cook for 20 minutes, or until chicken
is no longer pink inside.

4.

In the meantime, peel then finely slice the red or white onion. Cut the red
pepper into thin strips. Wash then halve the cherry tomatoes. Drain the butter
beans. Wash the spinach.

5.

Fry the onion on a medium heat for 2 to 3 minutes, before adding the cherry
tomatoes, red pepper and butter beans.

6.

Stir in the tomato puree and then add a twist of black pepper. Cook for an
additional 10 minutes.

7.

Just before serving, add the spinach into the pan to wilt.

Ingredients

2 average chicken breast

A handful of cherry tomatoes

1 tbsp. tomato puree

1 can drained butter beans

1 small red onion

1 tsp. olive oil

1 whole medium red pepper

2 cups baby spinach

2 twists of black pepper

20 min


GF


LF


Vegan

Roasted aubergine &
tomato stew
Kcal
280
Carbs
1.12oz
32g
Protein
0.45oz
13g
Fats
0.45oz
12g
preview
20 min


GF


LF


Vegan




ROASTED AUBERGINE &
TOMATO STEW

Serves: 4
Prep: 5 min
Cook: 50 min
Nutrition per serving
Kcal
280
Carbs
1.12oz
32g
Protein
0.45oz
13g
Fats
0.42oz
12g
Instructions
1.

Preheat the oven to 400°F (200°C).

2.

Place the cut aubergine into a baking dish and drizzle with 1 tbsp. olive oil
and season with salt. Cook in the oven for 40 minutes until soft.

3.

In the meantime, heat the remaining 1 tbsp. oil in a large skillet over medium
heat.

4.

Add the onion and garlic, season with salt and pepper, and cook for 5-6 minutes
until soft—then add in the mixed herbs, tomato puree, and cook for another 2
minutes.

5.

Next, add in the chopped tomatoes, vinegar, chickpeas, and cherry tomatoes.
Bring to boil, then reduce heat and continue simmering until the aubergine is
ready.

6.

Once the aubergine is soft, add into the tomato sauce and mix well. Serve with
rice and chopped parsley.

Ingredients

2 tbsp. olive oil

2 medium aubergines, cut into bite-size pieces

2 cups (330g) cherry tomatoes

14oz (400g) can chopped tomatoes

14oz (400g) can chickpeas, drained

1 medium onion, chopped

2 cloves garlic, chopped

4 tbsp. tomato puree

1 tbsp. apple cider vinegar

2 tsp. mixed herbs

handful parsley, chopped

20 min

GF


LF


Chicken with red pepper, tomato & white beans
Kcal
289
Carbs
0.84oz
24g
Protein
1.37oz
39g
Fats
0.16oz
5g
preview
20 min


GF


LF




CHICKEN WITH RED PEPPER,
TOMATO & WHITE BEANS

Serves: 2
Prep: 10 min
Cook: 25 min
Nutrition per serving
Kcal
289
Carbs
0.84oz
24g
Protein
0.37oz
39g
Fats
0.16oz
5g
Instructions
1.

Preheat the oven to 400°F (200°C).

2.

Place the chicken breast in an oven proof dish. Use a sharp knife to carefully
pierce the chicken breast, particularly around the thickest part. Drizzle with
olive oil then add a twist of black pepper.

3.

Place on the middle shelf of the oven and cook for 20 minutes, or until chicken
is no longer pink inside.

4.

In the meantime, peel then finely slice the red or white onion. Cut the red
pepper into thin strips. Wash then halve the cherry tomatoes. Drain the butter
beans. Wash the spinach.

5.

Fry the onion on a medium heat for 2 to 3 minutes, before adding the cherry
tomatoes, red pepper and butter beans.

6.

Stir in the tomato puree and then add a twist of black pepper. Cook for an
additional 10 minutes.

7.

Just before serving, add the spinach into the pan to wilt.

Ingredients

2 average chicken breast

A handful of cherry tomatoes

1 tbsp. tomato puree

1 can drained butter beans

1 small red onion

1 tsp. olive oil

1 whole medium red pepper

2 cups baby spinach

2 twists of black pepper

20 min

GF

Cucumber, avocado & chicken salad
Kcal
304
Carbs
0.42oz
12g
Protein
0.74oz
21g
Fats
0.70oz
20g
preview
20 min


GF




CUCUMBER, AVOCADO & CHICKEN
SALAD

Serves: 4
Prep: 10 min
Cook: 15 min
Nutrition per serving
Kcal
304
Carbs
0.42oz
12g
Protein
0.74oz
21g
Fats
0.70oz
20g
Instructions
1.

Place the iceberg lettuce into a large bowl. Add torn basil leaves and mix.
Divide between 2 serving bowls.

2.

Season the chicken fillets with salt and rub with olive oil. Heat a dry pan and
fry the chicken for 5 minutes on each side.

3.

In the meantime, mix the mustard and honey. Grease the top of the fillets with
half the sauce, then turn and cook for another 1.5 minutes. Repeat on the other
side. Once cooked, cool slightly and chop.

4.

Cut the avocado flesh into cubes, and drizzle with lemon juice. Peel and slice
the cucumber.

5.

Prepare the garlic sauce by mixing all the sauce ingredients — season with salt
& pepper.

6.

Top salads with the chopped chicken, avocado, cucumber, and walnuts. Pour over
the garlic sauce, and serve.

Ingredients
For the Salad:

½ head iceberg lettuce, shredded

a dozen basil leaves, torn

1 avocado

2 tsp. lemon juice

½ cucumber, peeled

¼ cup (25g) walnuts

For the chicken:

 2 chicken breast fillets (around ⅓lb each)

1 tbsp. olive oil

1 tbsp. mustard

1 tbsp. honey

For the sauce:

3 tbsp. yogurt

1 tbsp. mayo

1 garlic clove, minced

20 min


GF


LF


Vegan

Kale & broccoli
salad
Kcal
370
Carbs
1.48oz
42g
Protein
0.59oz
17g
Fats
0.70oz
20g
preview
20 min


GF


LF


Veggie




KALE & BROCCOLI
SALAD

Serves: 2
Prep: 5 min
Cook: 20 min
Nutrition per serving
Kcal
370
Carbs
1.48oz
42g
Protein
0.59oz
17g
Fats
0.70oz
20g
Instructions
1.

Preheat oven to 400°F (200°C).

2.

Place the broccoli florets on a baking tray, drizzle with olive oil and season
with salt and pepper.

3.

Cook for 15-20 minutes until soft, add the kale in the last 10 minutes of
cooking, then remove from the oven.

4.

Place the broccoli, kale and salad leaves in a mixing bowl and add in the
almonds and raisins. Mix gently.

5.

Make the dressing by mixing all the dressing ingredients and drizzle the salad.
Mix well before serving.

Ingredients
For the Salad:

½ head broccoli

1 tbsp. olive oil

¼ cup (125g) kale

scant ¼ cup (30g) raisins

¼ cup (30g) almonds, roasted, chopped

¼ cup (30g) walnuts, roasted

For the dressing:

1 tbsp. honey

1 tbsp. balsamic vinegar

2 tbsp. lemon juice

1 tbsp. almond butter

20 min

GF


LF


Chicken, orange & walnut salad
Kcal
345
Carbs
0.77oz
22g
Protein
0.65oz
19g
Fats
0.71oz
20g
preview
20 min


GF


LF




CHICKEN, ORANGE & WALNUT
SALAD

Serves: 2
Prep: 10 min
Cook: 10 min
Nutrition per serving
Kcal
345
Carbs
0.77oz
22g
Protein
0.65oz
19g
Fats
0.71oz
20g
Instructions
1.

Peel orange and cut out the pulp and set aside. Squeeze the juice from the rest
of the orange and keep it for the sauce.

2.

Mix the ingredients of the dressing in a cup, season with salt and pepper.

3.

Cut the chicken breast into 4 smaller pieces, season with salt, coat with olive
oil and place on a hot grill pan — grill for 4 minutes on both sides.

4.

Drizzle the chicken pieces with a tbsp. of dressing and continue to grill for
about 1.5 minutes on a slightly lower heat. Turn over then drizzle with another
tbsp. of dressing, and grill for another minute. Remove from the pan and set
aside. Once cooled slightly slice into pieces.

5.

Mix the salad leaves and divide it between two plates, then top with the orange
and chicken. Sprinkle with the pomegranate seeds and roasted pecans.Drizzle with
the remaining dressing and serve.

Ingredients
For the Salad:

7 oz (200g) chicken breast

4 handfuls of rocket salad

¼ iceberg lettuce head

1 orange

⅓ pomegranate fruit, seeds

¼ cup (30g) walnuts, roasted

For the dressing:

3 tbsp. of honey

2 tbsp. mustard

1 tbsp. olive oil

1 tbsp. lemon juice

2 tbsp. orange juice

⅓ tsp. cinnamon

15 min


GF


LF


Vegan

Raspberry & flaxseeds
smoothie bowl
Kcal
240
Carbs
0.98oz
28g
Protein
0.28oz
8g
Fats
0.45oz
13g
preview
15 min


GF


LF


Vegan



RASPBERRY & FLAXSEEDS
SMOOTHIE BOWL

Servers: 1
Prep: 10 min
Cook: 5 min
Nutrition per serving
Kcal
240
Carbs
0.98oz
28g
Protein
0.28oz
8g
Fats
0.45oz
13g
Instructions
1.

Boil the water in the kettle.

2.

Place the flaxseeds in a small pot and add in the water, cook for around 5
minutes, until the water turns sticky. Then take off the heat and allow to cool
slightly.

3.

Place the raspberries and beetroot juice in a blender and blend until smooth.
Next add in the flaxseeds and blend again.

4.

Transfer the smoothie into a bowl and top with the yogurt and cocoa nibs. Serve
straight away.

Ingredients

3 tbsp. flaxseeds

½ cup (100ml) water

1 cup raspberries, frozen

3 heaped tbsp. (50ml) beetroot juice (optional)

2 tbsp. plant-based yogurt

1 tsp. raw cacao nibs

15 min


GF


LF


Vegan

Green glow protein
smoothie
Kcal
350
Carbs
1.02oz
29g
Protein
1.19oz
34g
Fats
0.42oz
12g
preview
15 min


GF


LF


Vegan



GREEN GLOW PROTEIN
SMOOTHIE

Servers: 1
Prep: 5 min
Cook: 0 min
Nutrition per serving
Kcal
350
Carbs
1.02oz
29g
Protein
1.19oz
34g
Fats
0.42oz
12g
Instructions
1.

Place all ingredients into a high-speed blender and blitz until smooth.

2.

Serve immediately.

Note:

The protein powder is optional, but adds a boost of protein. You can use whey or
any plant-based protein powder. You can also replace the protein powder with a
few tablespoons of plant-based yogurt (in that case reduce the amount of
liquid).

Ingredients

1 small banana

1 cup of spinach

1 cup of kale

1 tbsp. almond butter

⅔ cup (150ml) coconut water

1 scoop (25g) vanilla protein powder, optional

5 min


GF


LF


Vegan

Coconut & chia seed
pudding
Kcal
240
Carbs
1.09oz
31g
Protein
0.14oz
4g
Fats
0.42oz
12g
preview
5 min


GF


LF


Vegan



COCONUT & CHIA SEED
PUDDING

Serves: 4
Prep: 5 min
Chill: 6 min
Nutrition per serving
Kcal
230
Carbs
1.09oz
31g
Protein
0.14oz
4g
Fats
0.42oz
12g
Instructions
1.

Combine the chia seeds, coconut milk and 2 tablespoon of the maple syrup in a
medium bowl.

2.

Cover the bowl and place in the fridge for 6 hours or until the mixture
thickens.

3.

Combine the clementine and kiwi fruit in a bowl. Add the remaining maple syrup
and stir to combine. Set this bowl aside in the fridge until the chia seed
pudding has thickened.

4.

Divide the pudding between 4 serving bowls or glasses. Top with the fruit mix
and serve immediately.

5.

Alternatively, the chia seed pudding can be stored in the refrigerator for up to
5 days. Just add the fresh fruits when you are ready to eat.

Ingredients

⅓ cup (70g) chia seeds

14oz (400ml) can light coconut milk

¼ cup (60ml) maple syrup

2 clementines, peeled, segmented, chopped

2 kiwis, peeled, chopped

10-20 min cooking time

Easy to prepare

Affordable and simple ingredients





WHY OUR PROGRAM IS DIFFERENT

Reverse Health program is made with sustainable weight loss in mind. This is not
another fad diet in the market. You will get sustainable results.

As we age our bodies' ability to lose weight and stay healthy diminishes.
Reverse Health slows down and reverses this natural trajectory through healthy
living habits.

The hormonal changes that occur during menopause unfortunately make you more
susceptible to weight and fat gain around the abdomen. If you have gained weight
during menopause, then fear not, you now know why and the next step is to
develop a suitable solution.

OUR MISSION


EMPOWERING WOMEN TO ACHIEVE A HEALTHY BODY AND MIND AT ANY AGE

Our mission is to empower women to achieve a healthy body and mind at any age,
so that they can feel confident, youthful and joyful, positively impacting their
relationships with themselves, their family, friends and community.

take the quiz

take the quiz


OUR USERS OFTEN ASK

How do I start using the Reverse Health app?



If you are a program member with an active subscription you can download the app
from the App Store or Google Play and log in with your username and password.

How to become a Reverse Health member?



Reverse Health is a paid program and prices start from $2.65/week. Take the free
quiz on our website and find the best membership option for you.

Is the Reverse Health program safe?



Absolutely, our program authors are certified dietitians, health coaches,
physiotherapists with extensive experience in weight loss.

What makes Reverse Health different from other apps?



Reverse Health is made with the purpose to help women who are experiencing
health issues related to aging leading up to or during menopause. We are the
only women-specific weight loss program with a tailored approach to specifically
support women going through every phase of life.

Is it tailored for a busy lifestyle?



Yes, we know that our customers most often are very busy and they prefer
simplified solutions. You need only 15min screen a day to be able to follow our
program.

Is it appropriate for beginners?



Reverse is made with beginners in mind. The whole the method is designed for
busy women who need an easy-to-follow program. We're here to help you every step
of the way, just get in touch with our supportive team of coaches or technical
staff.

On the 21st of November 2021, "Reverse Group" Ltd. signed Agreement No.
SKV-L-2021/406 with the Investment and Development Agency of Latvia (LIAA) for
the project "International Competitiveness Promotion," which is co-financed by
the European Regional Development Fund, as well as an agreement within the
framework of ERDF Project No. 3.1.1.6/16/I/001, "Regional Business Incubators
and Creative Industries Incubator.


REVERSE HEALTH

The first weight loss program focused on menopause.
It's a lifestyle, not a diet.

About UsReverse Health ReviewsPrivacy PolicyHelp CenterLoginAffiliatesTerms of
ServiceContact UsManage SubscriptionBlog

GET THE APP



Get the app

2023 @ all rights reserved
REVERSE HEALTH

The first weight loss program designed for women's unique needs. The one that
finally works.

About UsLoginManage SubscriptionPrivacy PolicyReverse Health
ReviewsBlogTerms of ServiceHelp CenterAffiliatesContact Us
Contact Information
Reverse Group SIA
Rietumkrasta iela 2 - 9, Liepaja, LV-3416, Latvia
Phone: +1 (720) 677-2013
Email: help@reverse.health

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2021 @ ALL RIGHTS RESERVED