Spring into summer with these healthy Roo recipe ideas

The winter chill is almost behind us, as the sun beams down on chilly days promising the reprieve of spring and summer.

For many of us this means that frequently missed early morning gym sessions are now back on the agenda, as we wake with the sun instead of the rain – and with the long days of summer pending, there’s no better time than now to get fit and ready for baring-all on the beach!

Fortunately, with warmer days and cool nights comes an abundance of delicious produce to play with – and as we all know if you have a healthy diet, you’re half way to achieving that beach bod!

To help you spring into summer, here are a few delicious, nutritious and light sides to serve with your Roo – Australia’s lowest fat, high-protein red meat – before the bathing suits beckon!

The humble beetroot has long been underrated in this country – perhaps because it has spent the past few decades confined to a can or ‘burger with the lot’?

But the truth is, beetroot not only has a deliciously sweet earthy flavour, perfect for roasting, boiling or slicing over salads, it’s also a big winner when it comes to nutrition.

According to BBC’s GoodFood the beetroot’s edible leaves are rich in calcium, iron and vitamins A and C – the roots themselves are also an excellent source of folic acid, fibre, manganese and potassium, and are rich in antioxidants.

For a quick and easy, low-fat, high fibre side salad, combine horseradish with Greek yogurt and drizzle over quartered boiled beetroot, with torn beetroot and spinach leaves. Pack it with protein by serving with a seasoned Kangaroo fillet (only 2% fat) cooked rare on the barbecue.

Everyone knows that leafy greens are good for you, but what makes them so good? Full of vitamin C and vitamin A, they’ll keep your immune system up to scratch and will do wonders for your skin.

Our favourite greens, broccoli and broccolini, are ripe and ready for the picking right now, and taste great topped with zesty lemon, olive oil, crushed garlic and scorched almond slices.

Another great way to serve broccolini is to add some heat by blanching it quickly in boiling water before adding it to a hot plan with garlic, chilli and a slosh of Australian extra virgin olive oil.

Serve with mashed apple and sweet potato (both in season at this time of year) and Kanga Bangas for the perfect low fat, high protein mid-week dinner.

There wouldn’t be many fridges in Australia without a generous bag of baby spinach in the crisper. A great way of adding greens to just about anything, baby spinach has become a salad staple in recent years.

According to livestrong.com, 1 cup of baby spinach contains 7 calories, 1 gram of fibre and is completely fat free. Baby spinach is also high in vitamin A, vitamin K and folate.

For the perfect spring salad, toss fine slices of leek and fennel into a large bowl of baby spinach topped with the zest and juice of one lemon and grated parmesan cheese. Finish with olive oil and salt and pepper to season. Serve at your next barbeque with spicy kangaroo kebabs with garlic yogurt.