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• In a small saucepan, heat 3 cups of water and mix 6 tbsp of Low FODMAP Certified Vegetable Stock Powder in it. Simmer for 1 minute. Set aside.
  
• In a large pot, lightly temper Low FODMAP Spice Mix (Adobo Seasoning) in 2 tbsp olive oil.
  
• Add the prepared vegetable stock, squash, and chipotles in adobe and bring it to boil. Boil for about 20 minutes.
  
• Once it begins to thicken, mash the chunks to attain the desired consistency by using an immersion hand blender.
  
• Garnish with 1 tsp. low FODMAP vegan yogurt and a few bits of hazelnuts, if desired. Serve and enjoy!
  

• Cook the pasta as per the directions mentioned on the package. Drain the pasta in a bowl and reserve 1/4 cup cooking liquid. Set aside.
  
• Saute green onions in oil over medium heat and add shrimp and cook for 4 minutes with constant stirring, or until shrimp is completely done. Remove it from the pan and set aside.
  
• Reduce the heat and combine the cheese, reserved liquid, half-and-half, cream cheese and Low FODMAP Certified Spice Mix (Tuscan Herb) and salt in the pan. Cook until the cheese melts, for about 2 minutes.
  
• Combine shrimp mixture with the pasta and cheese mixture. Serve and enjoy!
  

• In a medium pan, heat the oil and add Low FODMAP Spice Mix (Chili Seasoning Mix). Stir in the grated ginger and cook for a minute. Add cubed potatoes and stir well.
  
• Fry the potatoes together with the spice mix for a few minutes. Pour in some water, cover and gently simmer until the potatoes are cooked, for at least 15-20 minutes. Add some water, if the potatoes begin to stick to the pan.
  
• Add the spinach and cook until it has wilted, for a few more minutes. Top it with chopped parsley.
  
• Serve with a flatbread or fried chapatti and enjoy!
  

• Preheat the oven to 450F. Prepare the baking sheet by lining it with parchment paper.
  
• In a small mixing bowl, mix Low FODMAP Certified Spice Mix (BBQ Seasoning Rub) in water to make 1/3 cup of slightly thick paste.
  
• In another bowl, mix together 1 teaspoon garlic oil and 2 tbsps BBQ sauce and brush it all over the chicken breast. Roast the chicken until it is cooked thoroughly, for at least 20 minutes. Once done, set aside to rest for about 10 minutes and then cut into small chunks.
  
• Lightly grease the (14-inches) heavy-duty sheet pan with some oil. Pat out the pizza crust up to 12 inches diameter directly on to the pan. Spread the remaining BBQ sauce all over the pizza crust. Top it with chicken then with the shredded cheeses. Then top with chopped scallions.
  
• Bake the pizza for about 10 minutes, or until the crust is crips and browned and the cheese is melted or begins to bubble. Top it with cilantro and serve immediately.

• Add quinoa, parmesan, thyme, Low FODMAP Certified Spice Mix, Kosher salt, and parsley in a food processor and process until powdery. Transfer the mixture on to a plate and set aside.
• In a small bowl, crack in the eggs and lightly beat them using a fork. Add the rice flour on to a plate. Set aside.
  
• Cut the chicken breasts into 1/2 inch strips. Coat each strip one by one with rice flour followed by beaten eggs and finally through the quinoa mixture.
  
• In a frying pan, heat 1 tbsp of olive oil. Once the oil is thoroughly heated, fry the chicken strips in two batches. Cook for about 6 minutes, turning once. Add more oil, if required.
  
• Once done, drain the excess oil from the strips using a wire rack and transfer them on to a platter. Fry the second batch in the same way.
  
• Serve with dipping sauce of your own choice and enjoy!
  

• Prepare the grill on medium-high heat. In a large bowl, toss carrots, scallions, green beans and mushrooms with 3 tbsps. garlic infused oil. Season the veggies with 1 tsp Low FODMAP Certified Spice Mix (Lemon Herb Seasoning).
• Grill the veggies, turning occasionally until they turn charred and tender in spots for about 4 minutes. Cool the veggies slightly on a cutting board.
• Meanwhile, take a large bowl and whisk in vinegar, soy sauce, sesame oil, and remaining 1 tbsp. garlic infused oil.
• Pour the vinaigrette over the veggies and season with another teaspoon of Low FODMAP Certified Spice Mix (Lemon Herb Seasoning). In the end, toss them with or sprinkle sesame seeds. Serve and enjoy!
  

For Mexican Slaw

• In a medium bowl, combine shredded cabbage, spring onions, cilantro, and cucumber. Add 1/2 tsp sugar, 1 tbsp lime juice and salt to taste. Stir well and set aside.
  

Taco sauce

• In a large bowl, combine the salt, 1 tbsp lime juice, Low FODMAP Certified Spice Mix (Mexican/Taco Seasoning Mix) and 1 tbsp plus 1 tsp garlic infused oil and mix well to form a thick paste.
• In a small bowl, add mayonnaise and 2 tsp of spice mixture. Stir until well-combined. Pour in the milk gradually with constant stirring to make the mixture pourable. Once done, set aside.
  

For the Fish

• Cut the fish into ¾-inch slices. Add the fish slices into the large bowl with the spice paste and stir well until properly coated. Take a large skillet and place it over medium-high heat. Add another teaspoon of garlic-infused oil to the skillet and slightly tilt the skillet to evenly coat it with oil.
• Add the fish pieces and cook for about 3-5 minutes or until cooked thoroughly. Set aside.

For the tortillas

• Place the tortillas onto a microwave-safe plate. Place another plate of the same size upside down over the tortillas forming a lid. Microwave the tortillas on high power for at least 1 to 1 ½ minute, or until soft and pliable.
  
• To assemble everything, top each taco with a few pieces of fish, Mexican slaw with a drizzle of spicy taco sauce. Serve & enjoy!