Hi new folks to the thread! I am 38 weeks and almost done with this mess, thank goodness, but here are a couple of things off the top of my head:
(1) I totally understand feeling defensive and having to adjust your feelings about the diagnosis. That's how I felt the first time around. I really resented having to alter my diet at first. But once I got used to it, I was really glad that I knew so that I could eat healthier for the baby, and because I gained less weight.
(2) You probably already know this, but wash your hands every single time before you test your blood sugar. Having something on your hands can totally throw off your reading.
(3) I found that I could either make special low-carb meals OR adjust the proportions of otherwise regular meals. E.g. if we were having spaghetti, I ate a ton of sauce (which I made with meat and lots of chunky veggies) and very little whole-wheat pasta. When we made gumbo or stir-fry (two of my stand-bys) I would sprinkle maybe 1/4 c. rice on the bottom of my bowl and then fill it up with the protein/veggie combination. As long as the proportions were right and the servings weren't too large, I was able to eat foods that we normally made such as lasagna. I did pretty much stop eating bread, except for breakfast I had low-carb toast with peanut butter because I could not stand the sight, smell or taste of eggs most of the time.
This time around, I discovered a great recipe for crustless quiche, which if you like quiche is a fabulous low-carb meal. Basically, mix together a dozen eggs, two cups of milk, about two to three cups shredded cheese (I usually use a combo of swiss and cheddar but any kind of cheese will work), whatever meat or veggies you like (I usually use chopped broccoli or spinach), salt and pepper to taste, and pour/ladle into muffin tins and bake at 350 for about 25-28 minutes. [These will stick to a metal muffin tin something awful so use silicone or get foil baking cups and don't skimp on the cooking spray]. Makes 24 mini quiches (and it's easy to halve the recipe to make a dozen). I would eat 4 for lunch with some baby carrots or sliced tomatoes and still be able to have a little dessert because they are so low-carb.
Grilled chicken and steamed/sauteed veggies was another standby meal for us. Also, taco salad: bed of lettuce, seasoned meat, shredded cheese, diced tomatoes, salsa and sour cream. (That one can exacerbate heartburn though). Stir-fry, as mentioned above: chicken and tons of veggies in a ginger-soy sauce with a little brown rice. I made Indian food with jarred sauce and tons of veggies. For lunches I ate a lot of salads with grilled chicken and hard-boiled eggs. I like sweet dressings so I saved my carbs for honey-mustard dressing and didn't use any croutons or legumes on the salad. For snacks: cheese and lots of it. I ate a ton of string cheese.
Finally, I have a sweet tooth, so here are a few things that I ate when I craved sweets: strawberries and banana with cottage cheese; low-carb ice cream bars (yes, artificial sweeteners are bad, but I loved these); smoothies (frozen strawberries and blueberries or peaches, a banana, plain kefir or yogurt, and some ground flaxseed -- yum).