(when you read something like this, we all miss Dragonslayer...)

Okay, let's see if I can make this even more confusing....

Listening to your body is very good,

Only you can figure out what you need to eat. The rest of us can give suggestions, but it is only the individual who knows how he or she is going to react.

Don't be worried about initial weight loss, because after several years on this, you will get enough internal healing going and improved digestion and absorbtion of nutrients that you may well find yourself...gaining weight. If you are a female, who wasn't thin to begin with, this may be slightly disconcerting
But during the shakedown phase, yes, you are going to drop some weight. Trust me, it comes back like a boomerang.

In the phase you are in right now, you need to go very basic again because I suspect you are randomly adding items here and there that may not work for your gut. We all do that sometimes, deliberately or accidently. Typically I will then go to my tried and true safest foods and stick to them for a half day or a day and wait until I have settled down. The important thing when I do this is that I
don't go adding new stuff in to confuse the issue. And just get off your supplements now, just for a few days, until you can get resettled.

Now, let's talk about the meats/fat issue. Unless you are an Artic Explorer in the 1800's, and your canned food has run out, and you absolutely refuse to eat seal blubber, or your sled dogs, and you're stuck on the ice all winter for 8 months eating nothing but dried jerky and reindeer steak, you are not going to die from eating just meat for a month. It takes longer. The meat you are eating probably has fat in it anyway.

Now, about FAT . Fat can come from animal OR vegetable or fruit or nut sources. Yes! Glorius FAT is everywhere! It is a myth you have to eat butter to survive the NSD or I would have croaked by now.
You just have to find the type of fat that is carried by a food you can tolerate. Extra virgin olive oil obviously is a great source of fat. Did you know you can do almost anything with olive oil that you can with mere... butter
Nuts are another wonderful source of fat. Walnuts and almonds are low starch. But the biggest, most useful nut of all is the coconut. Coconuts not only have tasty, easy to digest nutmeat that can be bought in the form of shredded or flour, but it also is a source of coconut oil. This stuff is extremely fattening. They tell people on weight loss diets to avoid it. Heh heh heh.
Coconuts can be made into tasty baked goods like macaroons and muffins. It is even possible to find pre made coconut macaroons in the stores, made of honey, egg white, and coconut. (Jennie's) These things are dangerous, they pack over 200 calories apiece and they're addictive.
You want coconut if you can digest it, and it's a pretty benign thing to digest.

Another form of coconut that is really good is organic coconut milk without sulfites or additives. This not only is really fattening, but tastes really good, and can be used in tea, or for baking puddings with eggs. This coconut pudding stuff is like 10 gazillion calories. Holiday pudding....coconut milk, canned pumpkin, honey, pecans....oh...my.

If you can possibly tolerate eggs, (there's fat again) you can make all sorts of baked goods with almond meal, while still avoiding dairy. I keep a blender on the counter dedicated to grinding almonds, and throw handfuls of them in it after each use for the next batch. The almond meal pancake is extremely fattening, fast, and easy to make, and can double as a flat bread or tortilla type thing if you want to use it that way.

Avocados, which are fruit, are very fattening, obviously. It is easy for us here in the US to get avocados that will actually ripen, but some other parts of the world seem to get stuck with the ones that were picked too green and young and then stored too long.

Soybeans...the only type of soybean thing you should attempt at this point is nice, plain old tofu, the type that comes in water. Do not use the seal foil packages because they can be made with a starch byproduct. If you want a soybean type thick liquid, you can blend soft tofu with a liquid. You have to be extremely cautious with soy milks. Do not ever drink flavored soy milks, because chances are the flavorings can contain wheat glutens in the vanilla or they will wheat byproducts to make caramel coloring agents. If you use vanilla, use organic, real vanilla ONLY. The only kind of soy milk I will use now is very plain, "classic" Soydream without any added flavoring or even calcium, because they changed their formula, and I don't use much of it. I don't trust commercial almond milk AT ALL, either. I've even reacted to commercial almond butter, which probably had some sort of cross contamination.

While we're on accidental wheat, avoid the word "maltodextrin" like the plague, because barley is in the wheat family. Malto dextrin is showing up in everything these days. It's in Splenda. It's in powdered ice tea mixes.

Now, since we've all given you some suggestions on how to sneak enticing forms of fat back into your diet, that gives you meat, and fat. You can already do some vegetables. That's great. Now all you have to do is find some sort of fruit product and you've got all the bases covered. Apples are obviously a good product for some, but you can also try cooking them into applesauce. The other most neutral fruit I can think of is seedless grapes or raisins. Raisin warning I notice a lot of raisins this year are turning up coated with disgusting vegetable oil, even in the bulk bins. You don't know where that oil has been, or what's really in it, so try to avoid coated raisins.

I'm also going to be heretical and suggest you try a very ripe banana sometime and see what happens.

Also melons are very easy to digest.

Chocolate. There are types of dark chocolate that are both fattening and pretty safe, such as Ghirardelli semi sweet baking bars, which don't have dairy in them.

Dairy. If you are going to try adding dairy back in, use organic dairy products and avoid lactose. This means using cheeses aged for 6 months, or being very, very, very carefull with what type of yogurt crosses your lips. Most commercial yogurts will have unfermented milk products added back in to them to thicken them, or some sort of artificial thickening agents, or worse, outright starches, or flavorings that can contain grains.

Some of the baking/cooking recipes you find for almond flours or other non gluten recipes will call for dairy. Either use applesauce, pumpkin, or coconut milk instead, or just skip it overall unless you know you can tolerate it.

recipe:

The non dairy, fast almond meal pancake
this cooks in an 8" cast iron pan on the stove, then the top is cooked under the oven broiler, so you don't have to flip it.

1/2 cup almonds, ground up in blender
1 egg, beaten
pinch salt
teaspoon (5 ml) olive oil
half teaspoon honey or molasses
1/8 to 1/4 teaspoon baking soda
pinch of spice to flavor, optional, such as cinnamon or Chinese 5 spice powder
water, enough to make batter consistancy, will be about 2 -3 tablespoons

extra olive oil for pan, preheated
turn on oven broiler and have waiting

Grind almonds. Beat egg, add dry ingredients and extra water, stir to form pancake batter, which should be thick but pourable. Pour batter into pre heated pan on oven. Cook pancake on bottom, watching carefully for bubbles to come up in center of dough. When this happens, take a hot mitt and slide the pan carefully under the broiler, about 4 to 6" away from the top element. Warning do not leave the pan unattended at this point. Watch the top of the pancake carefully, when it browns, which will be sudden, it should be done. Slide out and poke to test for firmness.
Cut into wedges to serve. Makes 1 to 2 servings, or 4 triangles.
Can be served with real maple syrup, fruit, or eaten plain or used as an open sandwich base. (skip the cinnamon, then.)