Hellobee Boards

@Adira gave great advice above. I also recommend So Delicious brand of coconut based products for their yogurt and ice cream. After being on and off dairy for the past 3 years, I've grown to like Daiya products. It's definitely an acquired taste though.

I'm soy and dairy free for my DD. I eat granola with fruit and almond milk for breakfast. Or eggs and sausage. For coffee I stock the pre made iced coffee from blue diamond almond milk. So delicious has a coffee creamer but I didn't like it. For lunch I make salads with Annie's salad dressings since they have some that are soy/dairy free. I get Rudi's brand bread for sandwiches like tuna and egg salad. I use Hellman's canola oil mayo. For baking, I found Spectrum shortening at Target.

I make a lot of tacos for dinner since Mexican is easy to omit dairy. I make salmon in foil packets with veggies and rice. Shrimp with olive oil and garlic in pasta. I put chicken drumsticks in the crock pot with coconut oil and seasonings. I do big pans of roasted red potatoes, carrots, zucchini.

I also get Amy's dairy free burritos for quick lunches. Nathan's hot dogs are d/s free. Look for dairy in your vitamins and lunch meat. Anything with casein and lacto-whatever is usually dairy.

Pillsbury makes a couple of their fridge cookies that are d/s free. I eat NadaMoo ice cream and they're really good, but they might be in my area only. Not sure.

For going out to eat, chili's has a good allergy menu, maggianos Italian was super accommodating. Outback was too. You can get fries and grilled nuggets from Chick fil a. They use canola oil for their fries.

Sorry about the novel! It's been 5 months d/s free so I've had time to figure out what I can eat!

I'm both dairy free and gluten free for LO. I use a lot of almond milk or coconut milk as substitutes. Coconut milk is a little creamier and good for coffee or on oatmeal. I've just totally given up cheese and yogurt and don't bother with substitutes. Most Asian cuisines are dairy free so that is a good option when eating out. To keep my calories up I eat lots of trail mix and before I went gluten free peanut butter toast was a great snack.

@Beyond2: I love hemp- manitoba hemp hearts- pricey but good nutrition on oatmeal, made into milk, in smoothies etc. Also love tons of almond butter! Garbanzo beans/ chick peas are really versatile too- we do a chickpea wrap that's amazing.