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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!