AStately I’ve been doing low carb, high fat - I’m not too obsessive with it, I still have carbs just fewer, and way more fat than I used to. I have a Fitbit, so I log food in there as I like to see how it breaks down (again, I’m not granular in detail with it as I need to do something sustainable, so I use approximates of key things).
It works out on average I have 20% carbs, 20-25% protein, and 50-60% fat. I didn’t aim for that but that seems to naturally be how my preferences work out. On average that looks something like - berries and full fat Greek yoghurt for breakfast (if I’m hungry), 4 Ryvita, 50g cheddar, a whack of chicken (I don’t measure that!) and 40g mayo for lunch, and a load of oven roasted veg, high fat mince/pork/chicken thigh etc for dinner maybe with some cheese and plenty of olive oil.
That’s average for me during the work week. On weekends I tend to eat twice - bigger brunch (eggs, bacon, sausage) and then dinner is similar to above.
I get very full easily with this so my appetite has been diminishing and I don’t fancy snacks, desserts or takeaway. Which is very different to 3 months ago!
I found Diet Doctor website a helpful guide to understanding carbs.