Thanks for the links. I appreciate the Forks over Knives page; it has actual papers that it cites at the bottom. I'll spend some time reading those papers. I haven't personally experienced fat-induced insulin resistance, but that's not the same as saying such a thing doesn't exist.
As for the goal of basal, well in a perfect situation, my basal would keep my BG flat all day without being disturbed by food, exercise, or illness. But I didn't climb that mountain in one step; first, I got my dawn phenomenon under control. It's quite alright for you and the doctor to work out an intermediate first step The insulin pump helped me a lot with the dawn phenomenon.
For a typical day I'll have one cup of black coffee in the morning, with a half cup of plain, regular fat yoghurt. I sprinkle a little locally made muesli on it. Lunch is leftovers from dinner Today it's 6 oz of salmon I seared in a cast iron skillet with a dry rub which is a home made concoction that's half Moroccan and half Cajun. It's a weird variation of a la minute, but no parsley (mmm, maybe next time!). I'll have a handful of green salad with olives, feta, and anchovies. The dressing is a kumquat vinegar with olive oil. (I slice a pound of kumquats and soak them in white vinegar). For supper I'll probably make Tibetan Momo burgers: ground beef with cilantro, shallots, ginger, a little soy, and lots of Thai peppers. I'll have it with American cheese of all things, and a topping made from mayonnaise mixed with sriracha sauce. Two 3 ounce burgers make a serving. A 'two handful' green salad (maybe spinach) will accompany and I'll probably add artichoke hearts. If the avocados looked better I'd eat a half of one at lunch and another half at dinner, but they don't look so great. If I snack, it's a small container of macadamias - maybe 20? I like them so much that I ration them out lest I gobble up the whole jar in one go. Tomorrow I'll bring 2 oz of cheese instead of the nuts; a Campo de Montalban. I find I like the strong flavour of hard cheeses, I mostly cook with ordinary olive oil and butter; weirdly enough because I like the flavour and not because it's supposed to be good for me. Salads get the extra virgin olive oil - again because I like how it tastes. Some of the nut oils (walnut, hazelnut) make a very unique salad dressing; nice for a change-up. A typical dressing is 2/3 oil, 1/3 vinegar. I sometimes splurge and squeeze a lemon instead of vinegar.
I haven't sat down to measure the relative grams of carb/fat/protein in many years; I have a rotating recipe selection that I go through which I know 'works' for me. I tend to eat 6-ish ounces of protein for lunch and dinner, with whatever fat comes along with that. When I eat fish, I use butter, or I change up the spices a lot. If I have a steak, I like a Hollandaise if I'm not having a dry rub. I don't eat sweets at all. I do drink tea. No cream, no sugar. Mostly black teas but I'm learning to appreciate greens now too. I cover everything that goes into my mouth except for the tea. My meals take 3.3U Apidra; the morning needs so much because I'm apparently more resistant that time of day. The little container of macadamias in the afternoon gets 1.2U, as will the cheese. I've found that if I eat something and don't cover it, my BG will rise. I have a T2 colleague who snacks quite a lot on 'free' food - she doesn't have the same endocrine system I do and doesn't need to cover everything.
I'm 6 feet, 3 inches tall and weigh about 155 pounds. That weight hasn't changed in more than 10 years. My insulin requirements went down a very little when I started pumping. Probably because I was no longer slamming Lantus trying to overcome my dawn phenomenon. If I get busy, like on the weekend, I sometimes miss lunch entirely - maybe I'm out walking, or working on soldering some new widget for ham radio. My basal keeps my BG flat. So as @Terry4 says, I don't eat in order to cover my insulin; I eat what I want and use insulin to cover the food. My TDD is around 25U and has stayed about the same, even when I was on MDI. I don't go out of my way to add fat to my diet just because someone, somewhere labelled the concept 'Low carb high fat'. I use the fats that taste good to me. It turns out that in terms of impact for my own body, I need to be very conscious of carbs, much less conscious of proteins, and hardly worry at all about fats.
Coming all the way back to fat-induced insulin resistance, I can eat a steamed artichoke with 3 oz of butter and it only takes .6U of insulin; half of what I use for a handful of macadamias. If the fat in the butter made me more resistant to insulin, I'm not sure it's enough to measure. But it's really important that I leave you with this: We're all of us different. What works for me may not work well for you. You and your medical team need to work together to find your personal 'right plan'. I'm happy to share a 'typical' day, but I don't think that it's right - or even appropriate - for everyone.