Hi Davey1644
I've been doing low-carb (high-fat) for two months now. I vary between 800 cal and no count (that averages out around 1600 cal daily but keeping protein low to less than 60g when I can as protein, FOR ME, makes a negative -ie raises- difference to my fasting blood sugar levels)
I've added so much veg to my diet its untrue! I never ate many carbs like bread or weetabix or oatmeal so there was little to cut out except fruit and meat.
Eggs (with their choline) are apparently good for my fatty liver so I have added them back in although it is up and down and I love lambs liver and kidneys so that's in once a week, lightly fried, but only 15 grams of onions (1/6 medium) as they're not well tolerated yet.
With veg, I eat about 3/4-1lb a day in one meal, sauté in butter, duck fat, lard, bacon fat or beef dripping. The standard veg in my cupboard are Swiss Chard, asparagus,Cavalo Nero (kale), cucumber, pak or bok choy, spinach, french beans, courgettes and celery.
My frying pan is mostly filled with a mix of 2 or 3 of these chopped; I'm not much for cooking. Any more varietis of veg and I end up throwing some out. Sweet potato, white potato and red pepper in 30g amounts, even in fat, are not well tolerated by me, yet. Apple and pears are must worse than them. Weirdly, to 125g of fresh raspberries in 50ml of double cream (not thickened) I react like green veg
. I'm currently flirting with white and red cabbage, and leeks in cream, but may have to learn to make coleslaw and actually cook.
I hope you'll think of low-carb as adding to your variety of foods rather than being restrictive.
I did find I get badly cracked lips if I don't put 1 or two teaspoons daily of sea salt on my food and I benefit from juice of half a lemon in water, daily if I remember.
It is simpler to use he veg area of the supermarket rather than reading packet labels as I despair of the amount of sugar added sneakily to even most bacon.
Good luck!