When you are doing reintroduction, how do you know what to cut back on from the Whole30 meal template to make “room” for the food being reintroduced?
i assume that for legumes:
I would replace some of the protein with chickpeas; peas would replace some vegetables & peanut butter would replace some fat?
For dairy: sour cream = fat, cheese = protein or fat?, cream in coffee = fat?
but I’m more confused about both non gluten and gluten grains...
help please