I started dairy-free last December, when I had my stent inserted. My typical breakfast is an avocado, a minimally-processed chicken sausage (Trader Joe's spicy jalapeno is a favorite, as is Adell's green chile-and-habanero), a couple of handfuls of raw greens (Trader Joe's Southern greens blend (mustard/turnip/spinach/collard), kale, collard, or mustard, depending on what's fresh), and some coffee--sometimes with coconut oil, sometimes with unsweetened cocoa powder and some Torani's SF syrup, sometimes with coconut oil AND the cocoa and sweetener).
Lunch: often a tin of smoked sardines (less often, smoked oysters) packed in olive oil, more greens (and/or almonds or roasted pumpkin seeds) and a 1/2 oz. or an oz. of unsweetened baking chocolate). If I'm eating out: there is a French cafe in our building that serves a French tuna salad (tuna, parsley, salt, onion, olive oil) over mixed greens with a few slices of tomato and cucumber; there is a restaurant across the street that serves a spinach salad with mushroom, red onions, and bacon (which I order without croutons or poppyseed dressing, and dress with olive oil); there is a place where I'll order a couple of fried eggs and a side order of sausage; or a Cobb salad without cheese; or an omelet and sliced tomatoes (avocado and Canadian bacon is a favorite); it's also easy to find grilled salmon over a mix of lettuces, or a burger patty with a side salad.
Dinner: sometimes an omelet, if I haven't had my eggs for the day, often with turkey bacon; sometimes Trader Joe's ahi tuna steak; sometimes burger meat; sometimes steak; all over mixed lettuce greens; sometimes with sauteed Southern blend greens (which sautee very nicely with TJ's uncured bacon ends and pieces). Broccoli, asparagus, and Brussels sprouts (preferably coated with olive oil and salted, then roasted). Dessert is almost invariably homemade coconut cream ice cream (a liter of Aroy-D coconut cream from 99 Ranch Market, 3 or 4 eggs, and flavoring, mixed and poured into single-serving freezer containers).
Snacks: I keep pork rinds in the cupboard; also a variety of Trader Joe's nuts (Brazil nuts, almonds, walnuts), unsweetened baking chocolate, 85%-cacao dark chocolate. A few slices of pepperoni or salami work nicely as well.