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• Pre-cook the brown rice. Grate the carrots and set aside. Chop the fresh parsley and the green leaves of the leek. Squeeze out the juice of a lime. Also, wash the canned chickpeas.
  
• Add all the ingredients including brown rice, grated carrots, chopped parsley, leek leaves, lime juice, canned chickpeas, all-purpose flour, Low FODMAP Spice Mix (Chili Seasoning Mix) and kosher salt in the food processor. Blend the ingredients well until it converts into a smooth paste (add a tbsp. of water, if the mixture is too dry). Once blended well, mix in the gluten-free flour.
  

For cripsy baked falafels

• Preheat the oven to 375ºF. In the meanwhile, prepare a baking tray by lining it with baking paper. Grease the paper with 1 tbsp. of olive oil using a brush. Scoop out the mixture of falafel with the help of a tbsp. and make small patties. Place them in the prepared tray. Brush the tops of falafel with another tbsp. of oil. Let them bake until they turn golden brown, for about 12 minutes per side.
  

For soft fried falafels

• Take a large non-stick frypan and heat it over medium-high heat. Grease it lightly with 1 tbsp. of olive oil. Let it simmer. Scoop out a tbsp. falafel into the frypan making the shape of the patties. Cook each side until they turn golden, for about 2 to 3 minutes. Reduce the heat to avoid burning and add more oil, if required. Once done, take them out on the plate lined with paper towel to drain. Cook these in several batches.
• Serve the falafels with mint chutney or dip of your own choice. Enjoy!
  

• In a deep bowl, add the rice noodles and the hot water. Cover and let the noodles soak for at least 20 minutes, or until softened.
• In the meanwhile, prepare the soup base. In a saucepan, add Low FODMAP Reduced Sodium Chicken Broth Concentrate, Savory Choice, carrot, bok choy leaves, spring onion, chicken and Gluten Free Tamari Soy Sauce (10oz) – Low FODMAP and seasonings to taste.
  
• Heat over medium heat until the bubbles start appearing on the top. Reduce the heat. cover and simmer until the veggies are completely cooked.
  
• Equally, add the noodles into the two bowls and pour the soup base over the top. Top with the lime and coriander leaves. Drizzle with some olive oil, if desired. Enjoy!

• Add gluten-free bread crumbs, pecans, 1 tbsp. FODMAP Spice Mix (Cajun/Creole Seasoning) and parmesan cheese in the food processor and process until pecans are chopped.
• Spread this mixture on to a plate.
  
• In a small bowl, beat the eggs.
  
• Take a large skillet and cover its bottom with some garlic oil and heat for at least 5 minutes over medium-high heat.
• In the meanwhile, wash chicken in cold water and pat dry. Mix another tbsp of FODMAP Spice Mix (Cajun/Creole Seasoning) in a shaker bag. Toss the cutlets with this mixture and set aside.
  
• Dip the floured chicken in the beaten eggs and then pat on to the nut mixture so that it covers the chicken. Place the cutlets in the hot oil and cook for about 3 minutes per side. Once done. dish them out on to the serving platter. Repeat the same procedure with the remaining pieces.
  
• Serve with rice & fresh parsley over the top Enjoy!
  

• In a small bowl, toss the chicken together with vinegar 
• Divide the chicken for two wraps. Top each with romaine, tomatoes, and cheese. Roll them up.
  
• In a small bowl, mix together dill and mayonnaise. Serve with wraps. Enjoy!
  

• In a medium bowl, mix together tuna, Low FODMAP Certified Salad Dressing (Original Grapefruit), cucumber, Dijon, and chives. Evenly spread the mixture onto the two slices of bread.
• Top both with lettuce leaves, tomato slices, and the other slice of bread. Serve and enjoy!
  

• Preheat the oven to 355ºF. Take a large roasting tray, line it with baking paper and set aside. In the meanwhile, peel and cut the sweet potato and potato into cubes. Add them in a large saucepan containing hot water placed over high heat and let them boil until soft, for at least 10 minutes.
  
• In the meanwhile, heat the oil in a large frying pan and add the crushed ginger. Saute the ginger for a minute or two and then add lamb mince. Cook the mince for at least 3 minutes. Then add spring onion tips, fresh cilantro and Low FODMAP Certified Spice Mix (BBQ Seasoning Rub). Stir until well-combined.
  
  
• Place the lamb mixture and mashed potato into a large bowl and mix well. Scoop out the mixture with a 1/4 cup measure and shape into equal sized fritters and place them onto the prepared roasting tray. Dust the tray with flour and brush with some olive oil.
• Place the tray in the oven and bake until golden brown, for 10 minutes.
  
• Serve with a dip of your own choice. Enjoy!
  

• Cut the chicken breast into bite-sized chunks and put them in a bowl. Add 1 tsp of Low FODMAP Certified Curry Sauce. Mix well and marinate for at least 15 minutes.
  
• Heat 2 tbsp. olive oil in a large pan. Add ginger and saute for 1 minute. Add the marinated chicken chunks and cook for about 5 minutes, or until brown. Add another tsp. of Low FODMAP Certified Curry Sauce, 1 tsp. Gluten Free Organic Asafoetida/Asafetida (Hing) powder and chopped tomatoes. Stir and add water, if required. Cover and simmer for about 10 minutes. Add more curry sauce to adjust the taste, if desired.
  
• Remove the cover, add 2 tbsp. yogurt and stir well until the tomatoes break away and the oil starts appearing on the top. Add water, as needed. Add 2 tbsps of chopped fresh parsley leaves and stir well. Cover again and simmer for about 10 minutes.
  
• Serve with tortilla or flatbread and chopped fresh parsley on the top.