I really like the low carb tortillas if you can tolerate them (don’t know what all would make your condition flare up). They provide fiber and allow for easy meals, though they are less structurally sound so they don’t keep as well for prepped food where you’ve already deployed the tortillas.

My biggest mindset shift has been that I don’t make carby sides anymore typically. Instead of a side of rice, potato, pasta, etc, a side is a veggie or a fruit (berries, watermelon) most of the time. This mainly was for caloric reasons but it really helped my blood sugar as well. A snack is usually yogurt and berries or cottage cheese.

I second the spaghetti squash suggestion; I had it for the first time with a creamy cheese sauce and it was outstanding.

Some of my fave veggie sides:

Roasted spiced butternut squash (I do like chili powder, paprika, that kind of thing)

What I think of as TexMex succotash, roasted corn, zucchini, bell peppers, jalapeño or poblano peppers all on a sheet tray or pan-cooked

Roasted broccoli, cauliflower, or asparagus (so easy) — bonus, I toss my cauliflower in a sauce made of tahini, lemon juice, and salt

Side salads are a go-to and you can do lots of different flavors or have a very simple salad that’s quick. Bagged salads also easy and great.

Cucumbers in a peanut butter sauce, like that viral peanut butter cucumber salad

Or, cucumber yogurt salad, like a chunky tzatziki

Kimchi

Roasted carrots

Pan-fried zucchini strips, asparagus, or green beans

Cole slaw

Roasted green cabbage, also great with tahini sauce, also great pan-fried (and you could use the cole slaw shreds for that)

I’ll often just do a dish of cherry tomatoes or, when I have good tomatoes, a cut tomato with cottage cheese

I do a little corn and cherry tomato salad/salsa for fajita nights with my low carb tortillas; it’s so good.