Here are some ideas:
Sweet potato hash browns sautéed with onions and peppers, topped with avocado. I imagine other resistant starches (e.g., parsnips?) would be good prepared this way.
I've used large cooked sweet potato slices as the "toast" for my avocado toast - this is SO GOOD.
You said she doesn't enjoy smoothies, but how about smoothie bowls? I blend frozen berries/ acai with nut or seed butter in a high powered blender, pour into a bowl and top with (should be low-glycemic) fruit and unsweetened flaked coconut, hemp seeds, and bee pollen.
Grains, even gluten-free ones, are technically in the red column (to be avoided). I've cut back on grains, but still eat the gluten-free ones from time to time. I make a gluten-free raw granola from soaked and dehydrated buckwheat, walnuts, etc., that goes great on smoothie bowls or to add crunch to plain almond or coconut yogurt. I have continued to eat corn tortillas, even in the morning. I love them heated gently with olive oil, then I fill them with avocado and, if I have any on hand, leftover cooked veggies and/or salsa. I also occasionally do fresh tomato and smashed avocado on toasted gluten-free bread (it's hard to find gluten-free bread made without eggs, though. She may have to make her own or use large sweet potato slices as I mentioned above). Buckwheat pancakes can be made vegan (so, free of both dairy and eggs) and gluten-free, and these are delicious with roasted pecans, coconut butter or ghee or vegan butter, and a touch of maple syrup (at a glycemic index of 54, IMO pure maple syrup isn't that bad, especially since a little goes a long way, flavor-wise).
Does she do soy? Tempeh is fermented soy, which is preferable, and can be made into tempeh "bacon" (sauté strips in sesame oil, tamari, and a couple drops of hickory smoke flavoring). Tofu, if she eats unfermented soy, can be scrambled with seasonings and vegetables (I use turmeric, nutritional yeast, garlic powder, and black salt as seasonings for the tofu).
When I wake up tired but not that hungry, I will blend leftover coffee I keep in the fridge with unsweetened raw almond milk and frozen raspberries, for a frappuccino-like beverage I can take in the car. Hemp protein might be good in that. I also like coffee blended with a homemade nut milk and some sort of healthy flavoring: turmeric, maca, rose water, matcha, or allspice.