Some of the changes I've had to make are because I can't be trusted to eat my proper portion size, and trust me, a half cup or so of cooked rice is not a serving as far as I'm concerned! I'm better off just not having any than setting off the desire. I've been doing a lot of these eating changes for a number of years and I still crave my bad-to-me foods as much as I ever did, so I just don't bring it in the house.
Our local Franz bakery makes a Keto suitable bread that has made a nice addition to our life. While yes, still expensive compared to regular bread, for us it is easily bought at Costco and not too bad. Sandwiches are nice after 5 years or so without! For me, one tortilla is all that is allowed at a time, corn or flour. And that's the small size or two of the little street taco size - no big extra thick burrito wraps. There are also the thin buns that were all the rage a few years ago, still available nowadays even if you have to look a bit.
I mentioned in the other post about the prepared vegies and how because I am inherently cheap I didn't used to get them but now I do...
Last night we had some pork cut into strips, I "dry season" (basically add my spices to the raw meat and let sit a bit, last night was basically fajita seasonings), and I used the package of precut bell pepper strips along with an onion. First I browned the meat (it was super lean pork loin) in a little oil, then took it out and did the peppers in the same pan.
My hubby is keeping detailed records of his eating, along with getting doctor visits and dexa scans and stuff. So he is still tracking his break down of carbs/fats and such and actually weighs things. I would typically put everything back together for the final cook, but he prefers to weigh it out separately. So then I slip out the onions and peppers and finish/warm back up the pork and serve while both are hot.
I really like grilled peppers and onions, about zero carbs and just watch how much oil you use. Heat pan, then oil, then add ground pepper, garlic, sliced onions. You don't want pan so hot to burn the garlic, for me that's about 3/4ths around the dial not full heat. When the onions are about half cooked, add the peppers. Or at least that's how I do it.
Tonight we are having the zoodles (zucchini "noodle" strings). A friend of his at work said he bought a shoulder of beef, and would we like the fat trimmings. We said sure, expecting like a 2" fat cap to render down, but got what I would call "meat trimmings" the sort you need to add fat to in order to make sausage... I chopped it down into little bits, browned and then simmered into some lovely meat for chili or something like that. Poured off the cooking liquid cooled overnight, and removed the minimal layer of fat yesterday. Hubby suggested I turn it into stroganoff (we even happen to have sufficient sour cream in the fridge) and we will have that over the zoodles tonight.
It's sold out from Costco now, but a real favorite of ours in low-carb eating is Ground Lupin. I have a thread here on it.
Lupin a Low Carb/Keto Option
Lupin (related to the blue flowers) is awesome stuff!
https://carringtonfarms.com/about-lupin/