I follow almost the same eating formula, Yael. You can have endless possibilities using different herbs or thinking about ethnic flavors.
I make minestrone without any grains. I use grass-fed beef or even ground beef. Then add some beef broth (homemade is really good, but only if you have time to simmer the bone for hours). I add one can of tomatoes and then either swiss chard or kale and some red peppers, celery, mushrooms, green beans and whatever else. I use some Italian herb blend and garlic. It freezes well in individual serving sizes.
I also make a fajita skillet with chicken, peppers and onion. I add lots of cumin, chile powder and cilantro and just eat it as is.
Thai food is so good when you add some basil, green chiles, cilantro, wheat-free Tamari sauce and sesame oil to stir-fry combinations. I use ground meat to save prep time. Chicken, green beans, mushrooms and basil is a good combination. Or you can do a soup version with these ingredients and flavors and just add some chicken broth. I love bok choy in it too.
I often search the foodnetwork.com for recipes using a certain ingredient. Surprisingly, many recipes can be used as-is or you can just get inspiration.
I used to enjoy baking too. Oh well!