[Edit: Many of my suggestions mirror Andy's. I take a long time to post, but perhaps you'll find a few additional ideas here]...
I'm new to the LCHF diet to and still learning. In response to your aversion to fats. There's so many interesting ways to add fat to your diet...
My favorites are eating avocado, nuts with no added ingredients, and a variety of hard cheeses.
A small amount of berries with a full fat, unsweetened yogurt or cream perhaps. Or raw veggies with yogurt. Add a little dill if you like. FAGE is a brand mentioned often here. I'm not able to get full fat, but can get 2%. You mentioned having full fat cream in your tea. That's good!
Milled flaxseed added to your salad or yogurt. Store in fridge or freezer to maintain freshness. Mill your own with a coffee grinder.
For a good, basic salad dressing, I pour 1 tablespoon red wine vinegar (or balsamic) and 2 tablespoons extra virgin olive oil (EVOO) into a jar, shake, then pour some, not all of it, on salad. I store the jar in the refrigerator so I only need to wash it once a week. There's lots of vinaigrette recipes online to try.
Now I have questions for you...
I'm unfamiliar with "Robinson type juice". Is this similar to what you're referring to?...
http://www.bevnet.com/news/2015/robinson-beverages-launches-premium-juice-brand-crude Have you thought about trying to eliminate all grains, fruit, and sugar and polyunsaturated oils from your diet for now? There's a bit of a withdrawal period, but I felt so much better once I did this at the start of the diet. No more carb cravings.
Mayonnaise continues to be a challenge for me because here in the US, it's almost always made with oils high in polyunsaturated fats such as canola or soybean. And shockingly, some mayonaisse here doesn't contain eggs, which is a bit of a head scratcher. So it's important to read labels.
The goal on the low carb high fat (LCHF) diet is to minimize polyunsaturated oils, and to maximize monounsaturated and saturated foods, fats, and oils. I'm now experimenting with making mayonnaise with extra virgin olive oil (EVOO) - (easily done with a hand mixer) - but it definitely looks and tastes different. More experimenting to follow. For now I'm using Best Foods Olive Oil Mayonnaise Dressing, but it also has soybean oil in it, though hopefully less due to the addition of olive oil.
What type of salad dressing did you use last night? Most restaurant dressings are high in sugar. A way around this is to request a balsamic vinegar and oil dressing (so long as you don't have celiac or non celiac gluten sensitivity because balsamic has gluten in it).
Have you thought about boiling or poaching your eggs? Or frying instead of scrambling your eggs? (This uses less or no fat for cooking as you ease into this diet. Remember, you're getting some fat from the egg yolk.
Here's a few other suggestions...
For vegetables, I regularly steam mine, then add a tablespoon of a good quality, grass fed source of butter, or olive oil, perhaps with some herbs. I also enjoy pan frying vegetables in butter, but that might come later for you. Slightly carmelized, sliced brussell sprouts or cauliflower are wonderful cooked this way. I sometimes top vegetables with parmesan or cheddar cheese too.
Meats can be boiled, baked, or broiled instead of pan frying.
Hard cheeses and nuts are best eaten in 1 ounce portions. I eat a variety of both each day.
I like protein and fat to a point, but I don't do well unless I have at least one vegetable or greens with every meal. My favorite breakfast is a mix of mushrooms and spinach lightly steamed in water or cooked in butter with the addition of an egg, topped with a sprinkling of feta cheese. Lunch might be a slice of provolone cheese, 2 slices of ham, wrapped around a long slice of dill pickle with a steamed vegetable or salad. Dinner often is meat, poultry, or fish with vegetables. A favorite dinner is spaghetti squash topped with freshly made pesto topped with parmesan cheese, with a small side of additional protein.
When I started this diet, I pan fried almost everything in butter, ate snacks, primarily raw veggies with yogurt, 1 oz of nuts, or 1/2 an avocado, and ate one or more vegetables with every meal. I focused mostly on new ways to eat vegetables and greens.
I have no solution for feeling irritable until ketosis kicks in. I felt this way too. Snacking helped though because it reduced the hunger.
Oh, and giving up fruit and sugar was tough too. It helped to reframe how I eat now as "trading sweet for savory". Eating a small portion of 70% cocoa dark chocolate twice a day helped a lot too. I like the Lindt brand.