Can somebody make up a healthy high fibre menu for me?!

It sounds as though you are sensitive to a few foods. Are you sure you cannot tolerate corn, buckwheat or millet? These would add valuable nutrients and are generally well tolerated.

I bought a grain mill and I make my own brown rice flour + bean flours, Here is a suggested menu;

Breakfas;t Brown rice porridge (brown rice flour simmered in rice or almond milk) or oat porridge or Bircher muesli
Lunch Brown rice nori; I have made these and they are delicious.

NORI ROLLS

Ingredients
4 sheets of nori (dried flat papery seaweed sheets)
1 cup organic brown rice
1 tablespoon rice wine vinegar
1 teaspoon mirin
2 tablespoons soy mayonnaise (if allowed)
200g piece of sashimi grade tuna
1 avocado, sliced thinly
2 spring onions, cleaned and sliced once lengthways

1/3 cup tamari (if allowed)
1 teaspoon sesame oil

Method
Cook the rice in 2 ? cups of water. When cooked put it into a metal bowl and stir through the mirin and vinegar. Let it cool completely. Place the four sheets of nori on a clean dry surface. Using slightly wet hands gently press about ? cup of the rice onto the nori. It should be about 1cm thick. Leave a few centimeters free from rice at the far edge. Then smear the rice with some mayo, thin slices of tuna, avocado and ? a long spring onion. Using your hands or a bamboo matt, carefully roll it up evenly. It will bust if there is too much rice or other ingredients.

Another lunch idea is brown rice crackers topped with cold chicken and salad.
Or Minted pea soup with yoghurt:
Ingredients
2 tablespoon oil
2 onions
225g potato, peeled and coarsely chopped
2 garlic cloves, peeled
2.5cm ginger root, peeled and chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon rice flour
850ml vegetable stock
500g frozen peas
2 – 3 tablespoons chopped fresh mint, to taste
salt and freshly ground black pepper
150ml low fat natural yoghurt
? teaspoon riceflour extra
300ml soy milk or rice milk
a little extra yoghurt for serving
mint sprigs to serve

Method
Heat the oil in a saucepan, add the onions and potato and cook gently for 3 minutes. Stir in the garlic, ginger, coriander, cumin and flour and cook for 1 minute, stirring. Add the stock, peas and half the mint and bring to the boil, stirring. Reduce the heat, cover and simmer gently for 15 minutes.
Puree the soup in a blender or food processor. Return the mixture to the pan and season with salt and pepper to taste. Blend the yoghurt with the riceflour and stir into the soup.
Add the milk and bring almost to the boil, stirring all the time. Cook very gently for 2 minutes. Serve hot, sprinkled with the remaining mint and a swirl of extra yoghurt, if wished.

? The yoghurt is mixed with a little riceflour before being added to the hot soup – this helps to stabilize the yoghurt and prevents it separating when heated.

For dinner You could make a Fried Rice Dish or a multitude of chicken or fish and vegetable combinations or Vietnamese Rice Paper rolls when the weather is hot;

VIETNAMESE RICE PAPER ROLLS

Ingredients
12 x 22cm round rice papers
1 lebanese cucumber, cut into short thin strips
1 small red capsicum, cut into short thin strips
1 large carrot, cut into short thin strips
1 small avocado, cut into short thin strips
50g snow pea sprouts, ends trimmed
? cup coriander leaves
? cup mint leaves
55g unsalted roasted peanuts, finely chopped if allowed

3 tablespoons sweet chilli sauce
1 ? tablespoons soy sauce if allowed
3 tablespoons fresh lime juice

Method
Half fill a large bowl with warm water.
Dip one wrapper in the bowl for 20 seconds, or until just soft
Drain off excess water + place on clean surface.
Place a few pieces of each ingredient on the wrapper about 3 cm from the base.
Fold up the bottom of the wrapper.
Fold in the sides and roll up to enclose the filling.
Serve rolls with the dipping sauce.

You havent got enough in there.
Oats, rice and veggies are all the efficient fibre you're gonna get.
You need beans, bran cereal, wholegrain pasta and wholegrain bread.
Your diet would NOT BE VARIED. And yogurt has barely any fibre, just fat and carbs.

Try Weetabix, Bran flakes, All bran, or oatmeal for breakfast. With skimmed/semi milk.

Lunch, WHOLEGRAIN sandwich/roll with chicken or fish. Have your yogurt then, ans fruit then.
Or Baked beans on wholemeal toast - very healthy and fibresome.

Dinner = Peas are very rich in fibre, so have something with them. Or baked beans again. Always try and add a carb like potatoes or wholegrain pasta/brown rice. Rice and beans go very well. Or rice and peas. Fry it if you want - but only with healthy extra virgin olive oil. Add nuts to the rice to make it tastier. Have potato and wholegrain pasta salads.

Remember anything wholegrain is fibresome, beans are a wicked source of fibre...

Only snack on fruit and nuts, or oat cakes or something.
The odd treat wont hurt.

Havesome oats for breakfast, a big salad for lunch, with chicken, and for dinner, make a dish of vegetables, like curry or a casserole, or fish stew with the brown rice, snack on the yoghurt, and nuts

Breakfast-oatmeal, yogurt and fruit
Lunch-fish or chicken and salad
Snack-nuts or seeds
Dinner-fish or chicken, rice and steamed vegetables