When I first started eating this way, I was very depressed about all the foods I had to give up (including my beloved homemade sourdough breads). But that changed when I bought a good low carb cookbook (These were the days before anybody mentioned Keto). After reading through it and making some good meals, my thinking shifted as mentioned above, from what I couldn’t have, to what I could. Yes, I still miss bread, but my new friend chaffles helps with that, and mangos, but on the whole I enjoy my food, and any cravings quickly pass. For me, the ability to eat steak(or fish, or chicken, or pork, or lobster with butter) and some veggies, followed by some berries and whipped cream on a slice of almond flour pound cake, and still be “on track” is nothing short of delightful.
A couple of tricks I used when starting:
Cauliflower is your friend. I think I probably ate roasted cauliflower with every meal for the first 6 months or so; I am not sure why, as I don’t think I had ever had it before, but I loved it, and it helped fill the “roasted Potato” part of the mental image of a proper dinner plate in my head. Then I discovered…
Mashed Cauliflower is a godsend. Either boil or steam your vegetables. I like to add about 1/4 cooked celery root to about 1/2 head of cooked cauliflower florets. Put in the food processor with a couple of Tablespoons of butter, Salt (to taste, but it takes more than you expect), pepper, Some cream,and an ounce or two of grated cheese. Process using the S blade until smooth.
Chef’s Salads are usually safe if you are going out to eat, especially for lunch.
Use your spice collection! Different spices can make your food taste different. I happen to love bold flavors, so will frequently make curries, or moroccan spiced dishes, or Thai, or Italian. Mix them up, it makes food more exciting.