Eating LCHF without eggs or dairy.
 

I have several food sensitivities, and among them are eggs and dairy (casine from both cow and goat - not lactose intolerant)

I have found some substitutes for the dairy such as using coconut cream, but really not for eggs which are so very filling (I do eat one from time to time).

I wondered if those with similar sensitivities to eggs and/or milk might share how you manage your LCHF way of eating without them.

A couple thingsI have found useful are
--a palm oil shortening (Spectrum) for baking and melting over hot veggies
--coconut cream (cold canned coconut milk with the liquid drained off)
--bacon grease - I can even eat it off a spoon with a little salt (like other people eat a pat of butter)

I am allergic to casein but I eat ghee from Purity Farms. They test it and every batch is certified casein-free. It imparts a real butter taste.

I've tried ghee before - only one brand that was available at the health-food store.

Have you found the ghee from Purity Farms available locally or do you order it online?

I can't eat eggs or dairy either but I do use ghee. I order mine online. I've tried a few but the one I like best by far, which of course is a little pricey, is called Ancient Organics.

Jean

You can make your own. Loads of instructions on the interwebs.

Have you tried just eating the egg yolk? The sensitivity may be to the proteins in the white?
The other suggestion I've read is complete and total elimination for six months of the eggs, and then a very slow re-introduction starting with just a few yolks. A few a week, then a few whole eggs, never many of them, but sometimes sensitivities can be reversed.

Trader Joes has both a ghee and coconut cream at a good price.

I had a blood test run for food sensitivities. Out of three levels, egg yolks was low, and whites medium.

I'm afraid abstinence doesn't work for either eggs or dairy for me, although my reactions are not severe and I will occasionally indulge in these. Eggs (and yes, I do use more yolk than white) give me less grief than dairy.

So, other than shopping tips, anyone have any tips for substitutions or workarounds?

I know that a lot of vegan recipes use flax seed in place of eggs for baking. You could probably make some decent egg-free muffins, wraps, etc. :idea: Maybe google 'vegan low carb' or something like that?

I have a recipe for naan/pitas and a similar one for tortillas bookmarked that I keep meaning to try, but I keep forgetting to pick up psyllium.

PS - my mom's name was Vera Jane, and she went by Vee J. :)

There are commercial substitutes, and fruits, etc. a trip to Whole Foods or an on-line vegan store will have more options, but here are a few: http://vegetarian.about.com/od/vege...gsubstitute.htm

Kristine - those recipes look do-able (I do have psyllium husk powder, and coconut flour). I'll have to give them a try. Although I'd rather use flaxseed meal because coconut flour products are usually too dry in my throat (a physical problem I have). But I'll try it "as is" first time round.

JEY100 - thanks for the link

I'm dairy free but do eat eggs, so, let's see ... tips?

I use coconut oil for most of my sautéing.

With low yolk-sensitivity you could make your own mayo using just the yolk.

I eat a lot of olives and avocado.

VeeJay, in the first link I posted, she said she omits the oil to have a better texture or workability. I wouldn't do that, if you have a dryness issue with the coconut flour. I know what you mean by that. I make sure I'm generous with the oil and/or liquid when I'm using it. I've made things too dry and it's unpleasant to chew or swallow.