That's the problem sometimes, counting the carbs, especially at restaurants. We tend to stick to chains that serve healthier low fat items (the fat in foods makes her spike terribly) that have fairly accurate nutrition information. What we love to do is cook at home to reduce the fat and use is our food scale to calculate carbs per portion. Since she loves to cook and when she has time to do so we have come up with some tasty stuff.
Sloppy Joe Bake
Pineapple Upside Down Cake
These were made with low fat Bisquick and she loves this stuff. And we can count the carbs accurately and have little to no spike.
Of course I tried to jump on the Low Carb train, but most of those recipes are high fat and since all fat makes her spike, they don't work for us. But some were good like this low carb cauliflower pizza crust:
This one is also gluten free. While we have not tested positive for celiac (yet) my dh and dd have both tested positive for the DQ celiac gene so they could have a ticking time bomb. But with all the gluten free choices out there these days, it shouldn't be a rough transition (says someone who doesn't have celiac).
One thing I would love to recommend is joining a CSA (Community Supported Agriculture) if you have one in your area. You get fresh fruit and veggies all summer and fall like these fresh PYO peaches:
Then again, throw caution to the wind and use your food scale for these:
Christmas cookies!!!! Caution: contain carbs and gluten
DQ Ice Cream cake, also with carbs and gluten (a birthday must have)
If you watch your portions (and EVERYONE should do this regardless of diabetes) you can enjoy some.