LOW FAT SELECTION BOX

Kangaroo Meatball Buddha Bowl: Grill or bake kangaroo meatballs until cooked through. Arrange quinoa, vegetables, and meatballs in a bowl. Mix yogurt, lemon juice, and mustard for a light dressing. Drizzle dressing over the bowl and top with herbs.

Zebra Tacos with Fresh Salsa: Toss zebra with cumin, paprika, garlic, and lime juice. Sear in a hot non-stick pan for 3–4 minutes until just cooked. Combine tomato, onion, and coriander for salsa. Fill tortillas with zebra and salsa. Serve fresh.

Healthy Chicken Sausage & Lentil Stew: Brown sausage slices in a non-stick pan. Remove and set aside. In the same pan, sauté onion, carrot, and celery until soft. Add tomatoes, lentils, stock, and paprika. Simmer 15–20 minutes, then stir in sausages. Cook another 5 minutes and top with parsley.

Healthy Venison Steak with Roasted Veg & Quinoa: Cook the quinoa: Rinse quinoa under cold water. Add to a pot with 1 cup water. Bring to a boil, then simmer 10–12 min until fluffy. Fluff with a fork and stir in lemon juice and parsley. Prepare the vegetables: Preheat oven to 200 °C (400 °F). Toss chopped vegetables with a light spray of olive oil and black pepper. Roast for 20–25 min until tender. Cook the venison: Pat steaks dry and season with pepper, paprika, and garlic. Heat a non-stick pan over medium-high heat with a tiny drizzle or spray of oil. Sear 2–3 min per side for medium-rare, or 3–4 min for medium. Rest for 5 min, covered lightly with foil. Assemble: Serve venison slices over quinoa. Add roasted vegetables on the side. Optional: drizzle a touch of balsamic vinegar for extra flavor (no added fat).

💡 Tips for Keeping Your Meals Extra Healthy

• Use herbs, lemon, and pepper instead of salt for flavor.

• Add a handful of baby spinach or kale under the hot quinoa for extra greens.

• For a recovery meal, pair with roasted sweet potato instead of quinoa for slow-release carbs.