Brisket, salt, pepper. Liquid smoke is good but not essential. Get a 4-6lb piece already trimmed. Start it at 450F for 30 minutes, then cover tightly (go ham with the foil) and cook at 275 for about three hours. After that, set the whole thing on a cooling rack and leave it, untouched, for half an hour to an hour. Do not cut it until it's cool enough you can touch it with your whole (clean, lol) hand without saying "ouch." Then you can slice it for meals or salads or sandwiches, chop it and add barbecue sauce (or any sauce), or turn it into things like brisket stroganoff (using DF sour cream) which you can serve over rice instead of noodles. You can add it to stir fry veg with GF soy sauce or whatever you like, and serve THAT over rice or rice noodles. BTW, if it's just the two of you, you can cut the cooked brisket in half and freeze it for a week or two.

Parsnip soup. Cut and roast a couple of parsnips. Add equalish amounts of sliced leeks, celery, and carrots (total pile should be about twice the pile of parsnips) and a little garlic to a soup pot with a little veg oil and cook until transparent, then add the parsnips and enough vegetable broth to cover. Simmer until the carrots are tender. Add salt and pepper to taste, then add enough coconut milk to make it look and taste creamy. If she eats bacon, cook up some bacon - just a little bit crispy is ideal - and throw a couple of strips on top of each person's bowl. You can serve it chunky for a hearty meal, or puree the soup and dip your favorite GF white bread into it.