tag:blogger.com,1999:blog-7494964257918142100.post5128388872702737035..comments2024-01-24T00:53:17.226-08:00Comments on CFSCC presents: EAT THIS!: Tri-Tip Thursday!Eva T.http://www.blogger.com/profile/08877610268197317994noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7494964257918142100.post-86075650136498120692010-05-17T23:14:32.221-07:002010-05-17T23:14:32.221-07:00Yes Becca, that is exactly how I would do it. For ...Yes Becca, that is exactly how I would do it. For example: the chorizo frittata, divided into 8 slices, each slice would be "approximately" 4F, 4P, <1C. <br />Hope that helps. :-)Kelly Grecohttps://www.blogger.com/profile/16762741533472860072noreply@blogger.comtag:blogger.com,1999:blog-7494964257918142100.post-44139923378378151072010-05-17T13:43:59.107-07:002010-05-17T13:43:59.107-07:00Quick question:
How do I know the number of zone ...Quick question:<br /><br />How do I know the number of zone blocks when I make a casserole or frittata? Do I count all zone blocks for each Protein, carb, fat and then divide it by the number of servings? Does this make sense?<br /><br />Thanks for all your help! :)Beccahttps://www.blogger.com/profile/08637100138177422777noreply@blogger.com