For me…lower carb make IF way easier. I do a lot of meat meets pan with veggies of the day…whatever they happen to be that day.
Poultry, fish/seafood, beef, pork, eggs….pretty easy. Seafood aside, I generally cut the meat thin…like quarter inch. Cooks fast.
I generally chuck a combination of veggies in a smoking hot covered pan as I prep the meat. Generally 1 to 3 veggies in that. My staples are fried cucumbers, tomatoes, peppers, mushrooms, cabbage (I generally buy bags of coleslaw because it’s easier), broccoli, asparagus, cauliflower…lots to mix and match.
Sometimes I chuck parmesan or cream cheese in there. As I’m low low carbs…sometimes a rice substitute (nice thing there…no preboil needed). The big thing to me is playing with spices and oils. Seaseme oil, for example, changes a dish fast. Cummin is good. Rosemary goes in most dishes, as does jarred garlic. Love oregano, maybe Cajun it up with hot peppers and such. Mixing spices up can make the sane meal taste very different.
When I moved to this style of cooking, I thought it would get old fast. I was big into instant pot cooking. Can’t imagine not cooking like this now. 5 minutes prep…10 maybe 15 to cook….1 minute cleanup….1 pan.
Also air frying is a game changer as well