It's always hard to know what people mean when they say "low carb diet." For some people that is low a la Bernstein (30 per day) for others it is some number under 100. So I can only answer for my own experience. My carbs very from in the 30s, to more typically in the 60s and sometimes a bit higher. I am a vegetarian so my meals will be different from an omnivore and, I believe harder to keep low. I'm also a foodie, love to cook and love variety. I also have other dietary restrictions from acid reflux. So it's a juggling act. My breakfasts and lunches are more predictable. I most often during the week eat for breakfast: huevos mexicanos - eggs scrambled with chiles, onions and tomatoes and vegie sausage. On the weekends I treat myself with vegetarian eggs benedict on one piece of double fiber muffin (18 carbs) or good bread and eggs (approx 25 carbs) or omelet and fried potato (24 carbs). My lunches rotate between salad, fruit and yogurt and a piece of fruit with cheese. Obviously the ingredients can vary with all these. My dinners are hard to describe because they are very varied. But yummy is required!
Yes, I definitely count non starchy vegies. I use a list that says to use 1 cup cooked vegies as 10 carbs and 1 cup raw as 5. That works for me.
No, I don't dose for protein and fat. My understanding is that is required only for the very low carb (30). Some people on here do dose for protein and fat and swear by it though. My belief is that if you find your I:C ratios by trial and error that they take into account your usual protein and fat consumption. The only allowance I do make is that if I am eating something both high carb and high fat like pasta or pizza I will over-bolus a bit and do an extended bolus. Sometimes it works, often it doesn't.