I'm working with a dietician to improve my blood sugar (I'm a type 2). The key to the most successful recipes that don't spike my blood sugar are ones with low or no carbs. I.e., keto or keto-like recipes. Use almond flour in lieu of wheat flour for baking. It's a hard transition, making nearly all my own food instead of being able to just get a slice of pizza, but I have more energy and other people are noticing. They also tell me I've lost weight in my face (haven't been working with nutritionist very long). It's a daily challenge to stock the foods you need to make the right kind of food, but I feel so much better, it's worth it.
A Youtube site I've found useful is Insulin Resistant1, or something like that. This guy has a continuous glucose monitor and tests a wide variety of foods as to whether they cause a glucose spike. Of course, everyone is different, but I find the site useful to give me a hint without taking the time to test what foods to avoid and which don't cause a problem.
I agree with you that transitioning isn’t that easy, especially the having to make everything and not grab something at the spur of the moment. I’ve also been using a lot of keto-ish recipes since last Spring and have started to use almond flour in some things, too. I cook regularly for myself and my son and his family, who are here with me. They’ve been pretty tolerant of what I come up with, although I think they’ve been happier since I started adding in some carbs this Fall. I’m still very low carb for breakfast and lunch but am taking a break from it for dinner. Mama is a different matter, though, as her tastes are different. I might go back to just adding something like some potatoes or breads on the side for the gang, and feeding mama and I the meats and low carb veggies. Life is interesting. Wouldn’t have it any other way. :)