I still eat a fair amount of dairy, though I have reduced my heavy cream intake significantly as a knee jerk reaction to my VAP results in July. Up to that point, I was consuming about 2-3 pints of pure cream weekly, mostly via berries and cream for breakfast along with a splash in my coffee. Now I basically just put a splash in my coffee, so I can't even get through 1 pint a week now.
I eat about 2 tbsp of pasture butter daily, which I think is very reasonable.
I buy a half gallon of organic raw whole milk from 100% grass pasture raised cows. It's $8 per half gallon! lol. But I drink about a half gallon per week, which isn't very much (about 1 cup per day) but also isn't absent from my regimen.
I have a pure whey protein isolate PWO drink 4-5 times per week.
I always have high quality, pure cheeses in my fridge. Usually 2-3 at a time. Probably spend about $30 a month on cheese.
Yogurt - meh. I tried Traderspoint Creamery. I liked it well enough, but I just don't desire yogurt.
Sour Cream - Trader Joes makes an excellent sour cream from their organic cream with no lousy ingredients. We buy about 1 container per month.
Ghee!! I cook with 2 oils... coconut oil, and ghee, and I looooooove me some ghee. I usually like to mix em in the pan actually, especially when cooking potatoes/sweet potatoes. I probably eat at least 1 tbsp of ghee per day on average. I make my own from pasture butter.
So there you have it. Butter, Cream, Ghee, Whey, Sour Cream, Cheese, Milk.
Looks like I eat my fair share of dairy, but I really don't eat copious amounts of any one item anymore like I previously did with cream and butter.
Grains - I'm about 95% gluten free, but I do eat some gluten occassionally. Pizza once a month, microbrew beer about once a week, some kind of bread product once every couple weeks or so. I'm not too worried about it because my intake is so low and I seem to have no problem with gluten. I just don't think it's healthy to overindulge as most people do.
Oh! and I have no problem with legumes (but I don't eat peanuts or soy). We ferment beans in the crockpot for 24 hours and then cook for an additional 8 hours. Put that action over some rice with cracked pepper, sea salt, and a spoon of pasture butter and throw in some bacon pieces. Delicious!