Gluten-Free

• Heat some garlic oil into a pan and add Chili Seasoning Mix, Thai Curry Seasoning and sugar. Stir for 1 minute. 
  
• Add in the chicken together with coconut yogurt, coconut milk and tomato puree Next add your chicken, followed by your coconut milk, coconut yogurt, tomato puree, and bay leaves. Stir and let it simmer for at least 20-25 minutes.
• Drizzle it some lemon juice. Remove the bay leaves and top the curry with some fresh parsley.
  
• Serve with flatbread or rice. Enjoy!
  

• Preheat the oven to 400 degrees F.
  
• In separate bowls, add gluten-free plain flour, egg and breadcrumbs.
  
• Coat the chicken with gluten-free plain flour followed by egg and breadcrumbs.
  
• Heat garlic oil in a frying pan, fry the chicken into the oil, until golden and then place it into the oven for about 12 minutes.
  
• For the Katsu sauce, heat the garlic oil in a saucepan. Saute the carrots over medium heat, until softened.
  
• Mix in the gluten-free plain flour, Low FODMAP Spice Mix (Chili Seasoning Mix), Kosher salt and cook for another minute.
  
• Pour in the chicken stock with constant stirring until combined.
  
• Mix in the bay leaves and gluten-free soy sauce. Once it starts boiling, turn down the heat and simmer until slightly thickened, for about 20 minutes.
  
• Remove it from the heat and remove the bay leaves and carrots using a sieve, if desired.
  
• Serve the chicken, sauce and rice together on a serving platter. Enjoy!
  

• Prepare the veggies by washing and cutting. Set aside.
  
• Heat a large frying pan over medium heat, add garlic oil and cook ground beef until the colour changes to brown.
  
• Add the tomato paste, canned tomatoes, baby spinach, leek tips, and Low FODMAP Certified Spice Mix (Tuscan Herb) to the beef. Mix well simmer for 20 minutes with frequent stirring.
• In a rage saucepan, add some salt into the water and bring it to boil. Then add the gluten-free spaghetti and cook as per the package directions, until soft. Drain the pasta and toss with olive oil. In the meanwhile, cook the carrots and green beans in a separate saucepan filled with boiling water, until they are soft for about 2-3 minutes.
• Serve the spaghetti on to the plate and top it with cheddar cheese, Bolognese and some fresh basil leaves & tomato slices. Serve immediately and Enjoy!
  

• In a large bowl, mix together the veggies and season with Low FODMAP Spice Mix (Adobo Seasoning). Add 1 tsp of soy sauce and mix well.
  
• Heat vegetable oil in a large pan. Meanwhile, in a large bowl of hot water, dip the rice paper spring roll wrap for a few seconds and then place it on a wooden board. Place some of the veggies-mixture over it and roll it into a sausage shape. Do the same with the remaining mixture and rice paper wraps.
  
• Carefully fry 2-3 spring rolls in the hot oil until golden, for at least 4-5 minutes. 
  
• Serve immediately with a mint sauce or dipping of your own choice. Enjoy!
  

• Cook the noodles as per the directions are given on the package. Rinse with the help of cold water and set aside.
  
• In a large saucepan, add some olive oil followed by Low FODMAP Certified Spice Mix (Tuscan Herb) and some Kosher salt. Add tomato paste, stir and add eggplant. Cook for one minute.
  
• Add marinara sauce, zucchini, and water. Bring it to boil, reduce the heat and simmer for 20 minutes.
  
• Preheat the oven to 350 degrees F. Lightly grease a glass baking pan with some olive oil.
  
• In a separate bowl, combine thawed spinach and Ricotta.
  
• In the baking pan, begin with a layer of noodles followed by some sauce and another layer of noodles. Top it with ricotta/spinach mixture and more noodles.
  
• Bake for 30 minutes. Once done. remove and let it rest for a few minutes. Serve warm and enjoy!
  

• Peel and cut the potatoes into pieces. In a medium saucepan, boil them, until completely cooked, for about 20 minutes. Drain and set aside to cool.
  
• Once cooled, mash and mix in the butter and 2 eggs. Season with Low FODMAP Spice Mix (Adobo Seasoning) and parsley. Taste and add more seasonings, if desired.
  
• In a separate plate, crack in the remaining eggs. Also, place flour and bread crumbs on to separate plates.
  
• Grease your hands lightly with some a little oil or water and make the desired shapes of the croquettes with the mashed potato mixture. Place each croquette on a plate.
  
• Coat each croquette with flour, followed by egg and bread crumbs.
  
• Heat some vegetable oil in a pan, fry the croquettes until golden brown, for at least 3 minutes.
  
• Serve with a dipping sauce of your kids’ choice. Enjoy!
  

• In a large bowl, mix the ingredients together using your hands. Make 6 patties with the mixture and cover them in a plastic wrap. Refrigerate them for an hour. 
  
• Preheat the grill to 425 degrees. Grease the grill with some oil and place the patties. Cook until one side is completely done for 4-5 minutes and then flip each patty and cook for another 4 minutes. 
  
• One the patties are done, lightly grill the burger buns too. Finally, assemble each burger with a patty, low FODMAP salad, cheese and the other half of the bun. Serve and enjoy!
  

For meat balls

• Preheat the oven to 350°F. Prepare one rimmed baking sheet pan and set aside.
  
• In a large bowl, combine together the breadcrumbs, milk or water and let it sit until the breadcrumbs hydrate and soften, for at least 5 minutes. Add parsley, scallions, Parmesan, and egg. Mix well to combine, then add olive oil and meat and combine well using your hands. Season with 1 tsp Kosher salt and 1 tsp Low FODMAP Spice Mix (Chili Seasoning Mix). Make 30 small meatballs and place them on the prepared baking sheet pan, with equal spaces apart.
• Bake for at least 15 minutes, then gently shake the pan for the meatballs to roll around. Bake until they are thoroughly cooked, for another 15 minutes.
  

For the tomato sauce and spaghetti

• Cook spaghetti as per package instruction. Drain and set aside.
  
• In a large skillet, heat 1 tsp garlic oil over medium heat and add ginger paste. Stir and add Low FODMAP Spice Mix (Chili Seasoning Mix). Stir well and add diced tomatoes. Reduce the heat and let it simmer.
  
• Meanwhile, prepare 2 cups of vegetable broth in a small bowl by adding 6 tbsps Low FODMAP Certified Vegetable Stock Powder in 2 cups of water. Pour this into the skillet with tomato mixture. Increase the heat and bring the mixture to boil. Once it starts to boil, reduce the heat, cover and simmer until the diced tomatoes break apart, for at least 10 minutes.
  
• Remove the lid and stir well. Blend the remaining tomato chunks with a hand blender. Once the desired consistency is reached, add the meatballs and cook covered for another 5 minutes.
  
• Serve the spaghetti onto the serving platters. Pour the sauce over them and top with two or three meatballs per plate together with fresh parsley. Enjoy!
  

• In a frying pan, heat 1/4 cup of garlic oil and add 2 tbsps. Low FODMAP Certified Spice Mix (Tuscan Herb).
  
• In a blender, add rocket, spinach, cheddar, pine nuts, and oil mixture. Process well until smooth.
• In a large pot, cook pasta in boil water. Once boiling add the pasta and cook until al dente. Strain and put aside.
• Using the same pot, add the chopped bacon and cook, then add the cooked pasta and pesto back into the pot, stirring well to combine.
• Serve with an extra sprinkle of parmesan cheese.
• Delicious served hot or cold as a pasta salad!!

• In a small bowl, mix all the marinade ingredients.
• In a shallow container, combine chicken cubes together with marinade containing Low FODMAP Spice Mix (Chili Seasoning Mix) and place in the refrigerator for about 1 – 2 hours.
• In another small bowl, mix all the sauce ingredients.
• Heat 1 tbsp olive oil in a frying pan over medium-high heat. Add the marinated chicken and half of the sauce. Cook the chicken for about 8-10 minutes, or until cooked thoroughly. Remove the chicken from the pan on to a plate.
• Heat another tablespoon of olive oil over medium heat. Add red peppers and broccoli and saute for about 5 minutes, or until tender.
  
• Add the chicken, the leftover sauce and sesame seeds. Cook, until the sauce thickens, or for 2 more minutes.
  
• Serve with fried rice or plain white rice. Enjoy!