I love pancakes and that was something I had to give up until I found almond meal! Now I make a pancake with 1/4 cup of almond meal, 2 tbs of flax (use the golden ground, best taste from Bob's Red Mill), 1 egg or egg substitute, cinnamon and almond milk. Mix and cook, I sometimes add nuts or blueberries and I can get my pancake fix, top off with berries or sugar-free low carb syrup (Vermont Brand). I sometimes have some veggie sausage if I am really hungry. As the winters are very cold in New England, I need a hot breakfast! You can also make this into a hot breakfast cereal without the egg/substitute and syrup. I use flavored stevia if I want it a bit sweet, they have toffee flavored and vanilla creme (VItacost has it for a good price)
For lunch I like the black bean burgers for lunch topped with some salsa and salad. And for dinner I have been again opting for warm foods. Dreamfields pasta is low carb and very good with a veggie sauce and side salad. I usually stir fry the veggies just using water at a med-high heat, stirring regularly, gives the veggies a nice flavor. Iuse the spaghetti sauce sparingly or make my own
I keep experimenting with foods but Cafe Gratitude in CA has a wonderful cookbook for raw foods and many of the desserts are low-glycemic and made w/o sugar and have worked well for me. I have a sweet tooth and they are satisfying. The food there is fabulous. I just try to make the right choice for low-carb, low glycemic and no sugar. My numbers have gotten better since I am eating more vegan/raw. About 80% because sometimes the hot wings (which I make myself) call to me!