Once a Week Batch Cooking / Freezer Meal Meat Starters / Specific Carbohydrate Diet SCD Legal

Batch cooking saves time and keeps this girl on her Specific Carbohydrate Diet, SCD legal!  When I started making my Freezer Meal Meat Starter Batch Cooking recipes, the hubs wasn't sold on the idea but now he realizes it is the best way to keep me on my diet.  This weekend he cooked chicken breasts and shredded them and also made chicken meatballs.  It is so nice to look in the freezer and see the freezer safe mason jars with shredded cooked chicken, and chicken meatballs ready to eat! No running to the store last minute, or worse, eating out.

The idea I had when I came up with the Freezer Meal Meat Starters / Batch Cooking is to cook and freeze enough of one type of meat recipe to last for a month.  It works for us, but does get pretty boring sometimes.  We do occasionally cook other meat, but not often as my tummy doesn't tolerate most other meats.  I would love to hear from others who might be trying this type of batch cooking. 

Organic Black Bean Quinoa Carrot Burgers (Recipe Makeover)

Organic black bean / quinoa / carrot burgers have become a favorite in my house!  I am so happy I have been able to add black beans back into my diet. They quickly became that "go to" meal when we can't think of what to make for dinner. These healthy bean burgers have kept us from eating out more than once!  Serve on a bed of lettuce, baby spinach and avocado/homemade guacamole and we have a filling, healthy meal.

These burgers also freeze well!

Organic Black Bean Quinoa Carrot Burgers                    makes 4 burgers / 2 servings

1/2 cup cooked organic quinoa (not SCD legal but my tummy tolerates just fine)
15 ounce can organic black beans, rinsed and drain, mash with hand masher leaving some whole or use 1 1/2 cups homemade cooked organic black beans
3/4 cup finely shredded organic carrots
1/4 cup organic Almond Flour
1 clove organic garlic, minced
1 tsp organic cumin (if allowed on your diet)
(optional 1/4 tsp sea salt)
1-2 TBSP olive oil for cooking burgers

Cook quinoa according to package directions to equal 1/2 cup cooked.  Let cool, then add shredded carrots, minced garlic, mashed beans, almond flour, cumin and salt.  Mixture will be lumpy but should stick together.  Form into 4 patties.  I like mine flattened a little so there is more crunchy surface, if you like a softer burger leave it a little thicker.  Cook 8 minutes on each side in olive oil over medium heat.  If they start to get too brown/crunchy, turn the heat down slightly.

I freeze these burgers on a cookie sheet individually, then place parchment paper between them before placing in freezer container.  This makes it easier to just remove one burger at a time.