Some tofu is also very high in calcium. Before you say, "Eww, tofu???" look up some recipes. You'll be surprised-- it can substitute for cheese, for chicken, and can even be a base for creamy desserts. Not only will it help with caffeine, it might solve some of the "You mean I can't have pudding?" situations with the milk.
One of the middle American grains has a good amount of calcium, too. I can't remember if it's quinoa or amaranth, but either one can stand in for rice and give you extra protein as well as minerals.
If you do use soy or almond "milk," be sure to shake it up well every time you're getting ready to pour it. Since the calcium is added, it tends to settle out. If you don't shake really well, most of the calcium ends up stuck to the bottom of the carton when you toss it.
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