Sunday… resting?

Sunday’s aren’t for work. Sundays are for staying in PJs & thinking about consuming vast amounts of comfort food. Especially when the weather outside it slightly chilled, windy & cloudy.

Sunday’s are beautiful.

Tomorrow though. Tomorrow is when I’ll go back to my assortment of notecards & start organising my book.

Yes. Somewhere in the back of my mind I’m still compiling a checklist of things that need to be done:
– get massive twitter following.
– make my instagram account irresistible.
– snazzy up my kickstarter page.
– record an incredibly charming new video.
– contemplate a weekly youtube cooking show.
– build a large following of food lovers to harass.

Yes. I know my goals. It’s hard to give up on a dream… especially when I’m as stubborn as I am. There will be a cookbook, that makes everyone salivate. It will be phenomenal. But not today. Today is for my pyjamas & cuddling the dog.

Happy lazy Sunday everyone.

Writing a cookbook???

Want to hear something daunting? Waking up every morning & saying “today, I’m going to write a cookbook”.

It’s as if this sudden surge of pressure creates a ton of weight & becomes all too much. I stare blankly at note cards waiting to be labelled & arranged…. & nothing.

I’ve envisioned the matching a thousand times. I know which recipes I want to include, how to pair them & what holes need to be filled…

& yet, I procrastinate.

I want to write a book. More than anything. I fantasise about it over & over again seeing all my hard work in printed form. Tangible & available to everyone. I’ve even envisioned the pages slightly stained & tattered from love & over use. I have a game plan. A goal. A dream.

Yes, it’s true, my kickstarter campaign to raise the funding in order to do it was not a success as I had hoped. It was however a learning experience. What I learned? Well, social media is everything for one. Enthusiasm is another crucial factor. Building a sufficient amount of hype a third. I was ill prepared, I gave no one any warning, & I certainly did not sell myself to the best of my abilities. With that said, I will be taking a sufficient amount of time re-group, make it fabulous & try again.

If anyone would like to be kept up to date with the on-goings, the new launch date, or even a newsletter, please e-mail me at & I will add you to the mailing list!

insert birthday song [here]

salted caramel & buttered popcorn cake

This is not an original thought. In fact, I’m just waiting till it becomes as popular as red velvet. And really, I wouldn’t be lying if I were to tell you that it should be MORE popular than red velvet.

This is what comes of the “monkey see, monkey do” effect. I saw this cake… first in an article written about a famous restaurant. Then again on a blog. & slowly slowly, I see more & more variations of it popping up before my eyes. Each time becoming more & more enticing.

Really, you have to be a fan of buttered popcorn & salted caramel. Then again, who isn’t. Did you ever try those buttered popcorn jellybeans? This is just like that. You kind of think “uh, WEIRD”, but then you have a bite & it becomes *MIND BLOWN*!

So. Um. Yeah. I totally made one for myself.

It’s my birthday & I can do whatever the heck I want. Including make my own cake.

…let’s be honest though, those who know me, know I’m far too much of a control freak to ever let anyone else make me a cake.

As for this one? This buttery, delicious, salty masterpiece? Well, the idea may not be original… but the recipes I wrote are completely my own. Who knows… maybe if I’m feeling in a particularly good mood, I’ll release it.

If you really want to see them happen, you should totally click on the link bellow. You can pledge & call it your birthday gift to me. Put it this way… my writing a book, means you can make this cake at home all by yourself


Are you at all curious as to what the cookbook might look like?

Well, one viewer on KICKSTARTER was…

They asked me for a sample spread of what pages from the book might look like visually. I’m not a graphic designer, but I decided it was more important to throw something together & give people an idea. I assure you, I will have a real professional take care of the actual book however.

For now…. this is my take:

page layout3

This can only be a reality with awesome & amazing people like you… So pledge! Spread the word! Share the video around & lets get this book made!!!


11 days down… 19 to go!

Tick tock tick tock tick tock….

I can’t believe I’m a 3rd of the way through this.

We have gotten off to a really slow start. Admittedly, I’ve been shown a lot of support & faith by family & friends. Actually, some of the people who have pledged to the project really surprised me. In a good way of course. Their actions just blew me out of the water as something completely unexpected. I’m lucky. I’d go as far as to say I was even touched emotionally by it.

Then things started to slow down. I panicked a little & somewhere I read that statistically speaking, if a project hasn’t reached it’s 30% funding goal within the first week… it’s doomed. Those are some pretty serious words.

Ever the optimist though, I’ve chosen to ignore them. It’s all about timing after all. Something out there was clearly listening to my optimism though because today I got an e-mail stating that my project has made it onto the staff-picks! Look!


I know this doesn’t mean my project is going to magically become a success. I know I still have a loooong way to go. All I’m saying is, my optimism is running in overdrive right now & I continue to be incredibly thankful for all the support I’ve gotten!

Still…. I can’t get this project funded without awesome & amazing people like YOU! So check it out, pledge a little & SPREAD THE WORD!!!


To mark the first week on KICKSTARTER!

To mark the end of our epic first week, I’ve decided to launch another competition…. This time, prepare to get involved. I mean fully submerged. & possibly a little messy too.

As you all know, I made a sour cherry pie in my video…. I shared the recipe with the idea of enticing your appetites & drawing you into my sugar cravings.

For this next challenge? Well, I’m not asking you to make my recipe. Not exactly any way. I’m inviting you all to have a look at mine & come up with your own wonderful versions of it.



You want to turn it into an open tart & make it with brown sugar? Maybe make a home-made rum & pecan ice-cream to accompany it? Make a chocolate crust? Change the shape?

Whatever you can dream up, I want to see it. I want to taste it & see how you’ve taken a starting thought & made it completely your own!

All recipes & photos should be sent to me by e-mail ( I will publish each & every one on my blog (, & include a link to each recipe on my Facebook page. At the end of the campaign, I will assemble a team of trusted friends who tastebuds I admire & together we will select the best one.

The only absolute guidelines that you have to stick to is that:
1. the recipe has to remain gluten-free
2. it needs to contain sour cherries.

“What is the prize??” I hear you asking… Well, the winner will have their recipe published in the book with their name credited at the bottom of the recipe as well as in the credits section of the book. They will also receive a copy of the cookbook to go along with it so they can show off their recipe to all of their friends!

The deadline for submissions is the same as the deadline for the campaign – 22nd of September!

Happy baking everyone!!!!!

- Lauren-Nicole xxx

P.s. thank you for your continued support! Let’s get this cookbook MADE!

a little friendly competition!

Ever since we were kids, the idea of playing games has always been appealing.

In an attempt to reach the child inside of all of us, I’d like to encourage a little friendly competition for all to partake in. The winner will get a free copy of the cookbook that is currently running as a campaign on KICKSTARTER! (this of course is subject to the campaign reaching its target goal)

In order to participate, all players must upload a photo of their favourite gluten-free recipe to twitter & tag the photo with @popichred & #eatinglikeyoumeanit.

The photos will then be uploaded to the Facebook page for The photo with the most {LIKES} will win the prize!

Happy playing!

P.p.s. Remember to check out the campaign on KICKSTARTER & show your support!

Day 2!

I went live on Kickstarter yesterday. It was a crazy feeling full of anxiety, nervousness, a small amount of panic, & a whole heap of excitement.

I still can’t believe I’m doing this, it seems crazy but thrilling all at the same time.

I spent the first hour obsessively refreshing the page to see if there was any progress… & then eventually I calmly reminded myself to take a “chill-pill” & put my laptop away.

Within minutes there was the familiar ding on my phone to let me know an e-mail had come through. A backer. My very first!!!! I think my heart almost stopped.

….24 hours & 4 backers later, I’m starting to feel incredibly positive about it all. It’s still early & I haven’t extensively exhausted my ability to harass my social media with reminders about my project, but I still have 28 days more to go.

Oh the excitement.

Anyway, here it is in full force…… Even if all you do is share this post or send a link out to your friends, you have already done me the biggest kindness. All support is welcome & greatly appreciated!


Sour cherry pie… on KICKSTARTER!

There’s a sour-cherry-pie & our very own KICKSTARTER project!!!!

sour cherry pie

It’s been a very long time coming.

The idea to write a cookbook started back in the summer of 2011. Back then, I didn’t have a clue what I was doing or how I was going to achieve it. Mel was equally as clueless & baffled as I was. We wanted to cook though. We knew with absolute certainty that some how, we were going to make it happen. So we just started.

It took place in his grandmother’s kitchen, me with my camera in hand, him with a scribbled piece of paper in the messiest handwriting one can imagine. I used to have to chase him after it was all done just to get the recipe & write it down in a format that made sense. He’d always assure me that he would remember, but if I had let even a day go by, the whole thing was lost.

Slowly a collection of images started growing on my computer, & a bunch of notebooks were being filled to capacity. The quality wasn’t where we wanted it to be, but it was a start.

Then came the food stalls at The Meet Market once a month… & popularity started growing. Friends would insist that we should open a restaurant, but we were still set on the idea of a book, & still just as lost at where the starting line actually was.

sour cherry pie

….eventually came the blog. A place we called home & rambled at you time & time again. It was a better way to keep track. A better way to get feedback & reviews. To start building some confidence in what we were creating.

In the spring of 2013, someone suggested we start a campaign on kickstarter. We didn’t have a clue what that meant, & quickly forgot about it as we got consumed in our daily life. Again in the summer, we were reminded of it all & finally started talking about doing it seriously. Well, I started talking about doing it seriously, he wasn’t so sure, in fact, he was rather sceptical of it all. I knew that if I put it together & he could get a visual, he would be on board with it & see my vision.

Then it happened. Life changed forever & in one night, he was gone from this world. It’s strange the path that life takes. It can be unbelievably tragic, & so beautiful at the same time. The memory of it all is still as heartbreaking as it was then… & yet, even at it’s most painful, I can smile knowing that he lived his life exactly the way he wanted to. He was happy in his existence. He didn’t let anyone dictate who he was or how he should be. He went doing something that he loved, & I’m thankful for that small favour.

Life has continued in his absence, much to my shock. I’ve had to learn how to walk & talk & exist in a world where he doesn’t. I’ve had to discover who I am all over again, & learn how to smile once more. & some how, I’ve managed to find joy & beauty in the world. I’ve also discovered determination. This project is part of that discovery. This project encompasses everything that I am, & everything that I was. It shows the life I shared, as well as the new beginning I’ve had to create & discover. It is absolutely filled with love, & the desire to create stronger bonds with the people around us. Thank god for those people.

I think it’s because of the love & support I received from others, that this book is taking on the shape & form that I plan for it. It’s not just about cooking for people, it’s about making an event out of every meal. A meal that will take you time to consume, time spent with close friends & family, hopefully laughing & savouring the dishes made. I suppose for that reason, it won’t just be a collection of recipes categorised into sections, but rather several recipes grouped together to make up a dinner party, brunch, or even a picnic. You won’t have to flip through & try & guess which recipes work together, it will all be laid out. Your starter, salad, main, dessert & even a cocktail will be mapped out from start to finish in a cohesive manner, ready to make. Of course you’re allowed to flip through & pick & chose should you wish, but you won’t have to.

If you want to contribute to our kickstarter project, just click here!

Ingredients, crust:
– 160g GF oat flour
– 200g GF white flour blend
– 160g almond flour
– 2 tsp xanthan gum
– 30g white sugar
– 1 tsp salt
– zest of 1 lemon
– 250g unsalted butter, melted
– 1 egg yolk, room temp
– 60g buttermilk
– 60g dark rum

Directions, crust: (make one 9″ pie, 3″ deep, or four 5″ pies, 1.5″ deep)
1. combine all the dry ingredients in a large bowl & whisk to combine. Create a well in the centre & set the bowl aside.
2. in a separate bowl, combine the remaining ingredients & beat them together. Pour the wet mix into the well of the dry ingredients, & use a fork to slowly incorporate the two. Once the mixture becomes thick enough, you can continue to work the dough with your hands until it all comes together completely.
3. Divide the dough into two equal portions, flatten each into a disc, tightly wrap with cling film & refrigerate for two hours.

Ingredients, filling:
– 750g sour cherries, pitted
– 200g red apple, purred
– 30g lemon juice
– 200g white sugar
– 30g corn starch
– 1 tsp vanilla bean powder
– 30g unsalted butter, cold & cubed
– 1 egg, lightly beaten
– 2-3 tbs of demerara sugar

Directions, filling:
1. pre-heat the oven to 250C
2. combine all the ingredients together & mix well, set aside.
3. butter a 9″ (or four 5″ pie plates) pie plate & set aside.
4. lightly dust your work surface with oat flour, remove one of the discs of cold dough from the fridge, un-wrap & roll it out into a circle a little bigger than your pie plate. Gently lift the dough from the counter, & line your pie plate with it. If the dough tares a little, don’t worry, you can gently manipulate it & press it back together to seal any holes.
5. pour in the pie filling you made. Take the cubed butter & sprinkle it over the top of the filling.
6. remove the second disc of dough from the fridge, once again dust your work surface with flour & roll the dough out to the size of your pie plate.
7. slice the dough into strips about 1 to 2cm wide. One by one, place the strips on top of your pie in a lattice formation.
8. trim the edges of the dough around the pie plate & press the sides down with a fork for a decorative pattern. Brush the crust lightly with the beaten egg, & sprinkle with demerara sugar.
9. (for a 9″ pie) cover your pie with a sheet of aluminium foil & place your pie in the oven. Bake for 30 minutes at 250C. Reduce the oven temperature to 175C & continue to bake for another hour & a half to two hours, or until the filling starts to bubble up & over the edges.
9. (for 5″ pies) cover your pie with a sheet of aluminium foil & place your pie in the oven. Bake for 20 minutes at 250C. Reduce the oven temperature to 175C & continue to bake for another hour & 10 minutes, or until the filling starts to bubble up & over the edges.
10. once done, remove your pie from the oven & allow to cool completely before cutting.

Tips & tricks:
*** if you line the bottom of your oven with aluminium foil before you start, it will be much easier to clean afterwards. I don’t know if you’ve ever tried to scrape off burnt sugar before, but trust me, it’s no picnic.
*** if you don’t allow the pie to cool completely, the sugar won’t set & the pie will run & fall apart instead of coming out in nice clean slices.

for the healing body

The last three weeks have been an adventure to say the very least….

I’m sure I’ve mentioned before how clumsy I am… wish I could say I wasn’t, but as my mother has been fond of saying over the years “you’re an accident waiting to happen, just like your daddy!”. What can I say, she’s right.

Unfortunately for me, this time I’ve really gone & made a mess. Suffice to say, I managed to fracture & dislocate my metatarsals (in layman’s terms, I’ve broken my foot) as well as tear all my ligaments. One surgery & three screws later, I am slowly but surly on my way to becoming RoboCop.

It has been rough, more than rough, & being confined to my bed & couch for three weeks have been testing my sanity. Still, every day, there is a small but noticeable mark of improvement. Thank god for the small favours. I have another month in crutches before I’m allowed to try & walk, & three more months before the surgeon goes back in to remove the hardware.

Still, it could be worse. Just have to remember to be patient & take it one step at a time.

There is good news to all of this. A recipe in fact….

A friend of mine is a nutritionist, & after extensive complaining to her that the pain meds I’m on give me incredibly freaky dreams, but that coming off of them is absolutely not an option, she shared with me some advice on what I could eat that would make it all better.

Now, I’m a big believer in healing my body through food. Over the years it’s been very clear to me that what I eat has the ability to affect my mood, complexion & general health. So going a step further to think that I can ease some of my symptoms  through a smoothie, really isn’t a far reach for me. Two days & two smoothies later, I can honestly say that I have given up my afternoon dose of painkillers & anti-inflamitories & not experienced anything more than a slight discomfort. Let me assure you, this was previously not possible before. Not unless you wanted me to be reduced to the sobbing tears of an infant.

So here it is… for anyone in discomfort who would like to try an alternative to over-the-counter drugs… here is the smoothie that has made my afternoons bearable once again.

1 cup – pineapple (good for inflammation)
1 large stalk – celery (a natural painkiller)
1in cube – fresh ginger (again, for the inflammation)
1/3 cup – full fat yogurt (good for digestion)
1 tbs – flaxseed (intestinal health)
1 tbs – honey (to sweeten it)

1. place it all in your blender & turn it on for several minutes. I let mine run for a while to make sure there aren’t any chunks, the last thing I want is to be chewing on a piece of celery. Once done, drink it immediately. 

Some of you might be cringing at the idea of drinking celery. I did. The truth is, that the pineapple & honey sweeten it so much that you don’t even notice, & the ginger adds a wonderfully spicy kick. It’s really quite delicious.

Personally, I highly recommend this to anyone & everyone, whether you’re sore from your exercise routine. In pain from an injury. Or just want a healthy snack.

Try it & let me know how it goes.