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Fernsk

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  1. 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

     

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