Always be Thankful

Thanksgiving is the appointed time for focusing on the good in our lives. In each of our days, we can find small blessings, but too often we overlook them, choosing instead to spend our time paying attention to problems. We give our energy to those who cause us trouble instead of those who bring peace. Starting now, let’s be on the lookout for the bits of pleasure in each hour, and appreciate the people who bring love and light to everyone who is blessed to know them. You are one of those people. On Thanksgiving, I’m thankful for you. Happy Thanksgiving!!!

By Joanna Fuchs


Why am I always disappointed? Why am I always fighting for what I want and you don’t care nor put any effort into what you want? Is it because you don’t want it? So what do you want? What am I fighting for?

The world of men and women is no where near to be clear or near for us to understand each other from the first word. Of course, it is completely fine and with time it becomes easier to accept the concept. Not nearly as easy to agree with or to understand. On one part, we need each other for numerous reasons and on the other part, we function better separately. This is when the compromise comes in. Not for me to give up who I am or what I want nor neither for you to do the same. It is to compromise what is important for the “we” to function and for the “we” to survive the ups and the downs that are often there to test us together and apart. However, the work does not always seem to be equally distributed and inevitably one person tends to sacrifice a bit more. With time this sacrifice can destroy the “we” as it will tend to destroy the “I”.  “We” can not function without the “I”.

I do not want to be disappointed, but besides criticizing you never do much to support your criticism. To me, you never show the time as to when you are well informed and when you took your time to educate yourself to confront any issues with not just your opinion. Your negativity is disruptive. My disappointment does not come from the fact that you have an opinion, it comes from the fact that your opinion is always a negative view of things that are important to me and to who I am. You do not take your time to understand me better or at least I do not see any effort on your part to understand who I am and where I come from better.

I am sorry if I ever hurt you, but I become defensive as it is in my nature to defend who I am and where I come from. Have you ever asked yourself of what do you bring to “we”? Have you ever wonder what “we” means to you? Please take your time to understand. Take your time to speak to me. Take your time to look me in the eyes when we speak. Take your time to plan our lives together. Take your time to dream together. Take your time to be “we” and spend a little less time with your toys. Prioritize, as it is not always clear what is important to you and if you even care of where “we” stand.


Gluten Free Chocolate Chip Cookies


1/2 cup refined sunflower oil

1/2 cup brown sugar

small jar of pear pure (60g)

1 teaspoon vanilla

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup chestnut flour

1 cup rice flour

3/4 cup chocolate chips


  1. Preheat oven to 180C / 350F. Mix, using a spatula, the dry ingredients (chestnut flour, rice flour, salt, baking soda) together in a bowl except for the brown sugar.
  2. In another bowl, mix with a mixes sunflower oil with the brown sugar at high speed for a minute or two, then add the pear pure until creamy. Add the vanilla last and mix.
  3. Add the dry ingredients mix slowly and mix in. Add the chocolate chunks. Bake on ungreased baking sheets for about 10-20 minutes or until the edges are just becoming golden.

Original recipe can be found HERE





Sad truth…

sad truth


Be pretty KIND

Pretty kind

Fix the environment


Simple message, but beautifully summarizes the problem that we “the society” often don’t address.

Chustnut Flour Muffin Recipe

As autumn comes around yet another year, I wanted to try a new recipe and bake something sweet for my little boy. Of course, the challenge as always is the dairy free, gluten free and egg free component. There are not that many recipes that fully fit my need: simple to follow and easy to find the ingredients. Yet, I am always happy to try recipes that work by substituting the ingredients that don’t. My latest challenge was using chestnut flour and I decided to bake some muffins using the recipe published on by Sara. You can find the original recipe HERE.


2 cups chestnut flour (200g)
3/4 cup coconut flour/finely shredded coconut (60g)
3/4 cup dark brown sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs – substitute with small jar of pear pure (60g)
1 stick butter (125g), softened – substitute with 1 cup of L’olio di girasole deodorato (translated from Italian to English as refined deodorized Sunflower oil)
3/4 cup milk – substitute with Rice milk
1 teaspoon vanilla
Dark chocolate, chunked


  1. Preheat oven to 190C / 375F. Mix, using a hand mixer or spatula, the dry ingredients (chestnut flour, coconut flour, salt, baking powder, baking soda) together in a bowl except for the brown sugar.
  2. In another bowl, Mix sunflower oil with the brown sugar at high speed for a minute or two, then add the pear pure and mix until creamy. Add the vanilla last and mix.Mixed ingredients
  1. Add the chestnut flour mix slowly and mix in. Halfway through add the rice milk and then the rest of the dry mixture, until well distributed. Add the chocolate chunks and pour into cupcake liners or mini-tart pans lined with parchment paper. Bake at 190 /375F for 20-30 minutes, or until a toothpick inserted in the middle comes out clean. Makes 10- 14 large muffins.muffins in the ovenbaked muffinschestnut flour muffin

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