Thing is, "mild" is kind of a matter of opinion... you can use just about any spice lightly, and it will enhance food rather than overpower it. I also tend to think of herbs as "mild", as opposed to things like cayenne, which are hot.
You could try any dried herbs - I was able to eat them even when I was completely unstable. Parsley is extremely mild, but adds a nice fresh flavor. Thyme, basil, oregano, and rosemary are stronger, but especially good on chicken.
Are you avoiding onions and garlic because of the insoluble fiber in them? If so, try onion and garlic powders. Onion powder is another thing I found I could tolerate even when "real" onions just about killed me.
Hope that helps a little... and by the way, welcome to the boards! You did just fine, don't worry. 
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