I suppose you need to use cheese as a condiment and not a staple. So, you sprinkle a little on instead of chowing down on wedges...Dare I say, weigh and measure?
Either that, or go vegan.
Cheese is a staple of my diet. I find it pretty hard to find protein sources that are also low/no carbs. I have found that it's both calories AND insulin that make me gain weight, so I try and cut both. I've finally started to lose weight since this post was written but it's not easy. For me remaining a vegetarian, keeping my carbs down, eating healthy, fresh foods, finding recipes that satisfy my foodie tastes, and eliminating foods that are bad for my acid reflux is all a major balancing act. I recently cut out nut butter which I loved and was a good source of protein but way too caloric. Personally, I'm not interested in going vegan as I already have way too few foods I can eat. I don't care much for "substitute foods" but have added a couple: almond milk and vegie sausage.
Have you tried 'textured soy protein'? It's what veggie sausage is made of, but can be bought in unflavored little pellets. Bob's Red Mill sells it in smallish bags. I make spaghetti and chili with them and they can fool a true carnivore. The advantage is that they pick up the flavor of the sauce and aren't pre-flavored. It's low calorie, has little fat and no sodium before you flavor it. Four bucks for a small bag of it.
Thanks, but not my thing. I never really understood "fake meat" as I don't care for the taste of meat. I'm a gourmet cook so I give things taste using fresh herbs and seasonings. I just eat the vegie sausage to have something else a bit solid to eat with my eggs. I don't like most of the substitute foods that many vegetarians and diabetics eat. I prefer natural fresh foods. But thanks for the suggestion. I don't eat spaghetti or chili due to the carbs. I guess we're all different.