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• 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!!