Curry un-chicken salad with a side of M.I.A.

Craving chicken salad, but not the chicken part of the equation, I decided to make a few changes to an 'un-chicken' salad idea I got from a friend last year. I love the idea of chicken salad...if I could take away the chicken and the mayo. I don't care how disguised the mayo taste is, I can always taste it, and it is a huge turn-off. When recipes call for mayo, I will replace it with sour cream, or plain Greek yogurt. Chicken is one meat, I will never eat so for the chicken in this recipe, I used mashed chick peas, and honestly, it is difficult to tell the difference, but at least you know your beans never had wings!

I decided to put an Indian twist to it, which automatically puts M.I.A. tunes in my head, such as "Paper Planes" from Slumdog Millionaire. Though she has lots of fun music that precedes this great film.

This receipt has a yummy mixture of sweet and savory with a crunch. I enjoyed mine on a toasted piece of Udi's bread.

recipe:

2 cans of chick peas, drained and rinsed

1/2 cup chopped celery

2 cups seedless grapes

dressing:

1 cup sour cream or plain greek yogurt, or a mixture of the two

1 tablespoon wheat-free soy sauce

1 tablespoon fresh lemon juice

1 1/2 teaspoon curry powder

1 tablespoon mango chutney (I use Patak....all of their products are gluten-free!)

- First, prepare the dressing by combing all ingredients and setting aside

- For the "chicken", place the drained and rinsed chick peas in a large mixing bowl and use a potato masher to mash down. This can take some muscle, and can also be achieved by a few pulses in a blender or food processor, but then you take away the work-out and have more things to clean

- Mix in the grapes and celery

- Stir in the dressing and combine well

You can serve this as a sandwich, or just start eating it up with a spoon. Enjoy!

Grilled apple and gorgonzola sandwich

Autumn is in full swing with the leaves changing and crunching beneath our feet as we take weekend jaunts to pick apples and pumpkins. Once we return home we realize, what are we going to do with all of these apples?!

Eating them plain is an excellent treat, especially the early season Honey Crisp apples, but sometimes it is necessary to get more creative and break the routine. This recipe was originally found in Southern Living, and has become a fall favorite of mine. It was not originally printed as a "gluten-free" recipe, but easily became one with a couple of modifications. This sandwich quickly becomes a satisfying and impressive meal.

Grilled apple and gorgonzola sandwich recipe

Ingredients:

• 1 package 1/3-less fat cream cheese
• 4 oz. gorgonzola or blue cheese*
• 1 T honey
• 1 thinly sliced apple
• arugula
• gluten-free sliced bread
• roasted chopped walnuts (optional)

Directions:

Combine the cream cheese, gorgonzola and honey in a bowl and season with fresh-ground pepper. Add the walnuts at this time, if using. Spread a tablespoon on each slice of bread, add sliced apples and a handful of arugula. Grill on a griddle or a pan.

The cheese mixture also makes a great dip for apples, if you want to forgo the sandwich.

* Most blue cheese and gorgonzola produced the USA are gluten-free, and not started on bread. BelGioioso is one brand that is verified gluten-free, as is Rosenborg blue cheese and Point Reyes blue cheese.