I'd love to know where you are ... your diet sounds like mine! My doctor's list of acceptable foods makes Atkins look like haute cuisine. He even fusses at me about the "beans" (seeds) inside green beans! I did finally get him to bend to the frenched version, which might have lower seed counts. The recommendation for "green leafy vegetables" is confounded in my case by having a sensitivity to anything in the broccoli/cabbage family. Just try finding ANYthing these days without broccoli in it.
I eat eggs with a variety of things omeletted into them. One thing I've discovered that I like a lot as a main course is mushrooms! I mix them up with various bits of shredded or minced meats and spices ... it's very filling and tasty. I like broth-type soups ... most other soups have either cream bases or some sort of carbs in them (rice or beans or pasta), so those are out. If you like, you can make your own - a favorite of mine is onion soup, and it's not nearly as hard as you might think. I eat a fair amount of salad ... I have to be careful about roughage, but so far I've managed okay. I got sick of the straight oil-and-vinegar dressing, so I "cheat" with a bottled variety made by Kraft called "Tuscan House Italian". It's still basically an o/v, but has a few spices and better flavor, IMO.
In most cases, meats are nearly wholly without carbs. That depends on how you cook them, naturally. Luckily, I love chicken and fish, and I can eat as much of those as I want. I have a really simple and delicious chicken recipe that I'll put at the end here. Another thing I like to do with chicken is to poach it in broth or wine (you'd have to dilute the latter if you want to taste any chicken!).
Good luck on your diet. You're right, the first stretch is the hardest. By way of encouragement, once I've gotten more or less on the program, now my digestion rebels on its own when I get into carbs. I used to love rice - and still crave it - but I suffer the consequences when I eat it, so I'm learning (the hard way) how to adhere to my restrictions. Hope you can work out a plan that accomplishes your goals!
Here's my favorite yummy chicken recipe ...
Chicken pieces, whatever you like
dry white wine (I like Riesling)
about 1 tablespoon each of tarragon and chervil
butter or margarine
arrange the chicken in a baking pan
pour over the wine to a depth of about 1/2 - 1"
crush the herbs in your palms and sprinkle over the pieces
dot each piece with a small pat of butter or margarine
cover the pan with foil and bake for about 30 minutes at 350
then remove the foil and continue another 15 minutes or so until the skin turns brown and bubbly.
The aroma will drive you crazy! This is my basic go-to chicken. Hope you like it!