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Want Some Desserts But Worry About The Calories? Try Some Paleo Desserts

Want Some Desserts But Worry About The Calories? Try Some Paleo Desserts

What is the Paleo diet about?

The Paleo diet is about going back in time. Way back in time. Paleo is short for paleolithic, (the prehistoric ages).[1] It involves the mimicking of ancestors about 10000 years back. It is all about eating what the cavemen did before agriculture existed.

Imagine a world without any farming. That is exactly what those from the Stone Age coped with. Waking up each morning, and the sole purpose each day was finding what you were going to eat and how to get it. You travel to where the food is and gather all you need along the way.

Diets were made up of wild animals they came across. And every other natural food found along the way. Berries, nuts, wild fruit and vegetables.This was the practice for many thousands of years.

Eating like the cavemen the notion is that the muscular lean physique will be gained.

Quick Snap on The Benefits of Paleo Diet.

  • You get to eat diet clear from additives, chemicals or preservative
  • The vegetables, oils, fruits, nuts and seeds are anti-inflammatory
  • Eating more red meat gives you more iron and it’s healthy for your blood
  • A higher intake of natural fats and protein leaves you feeling full between your meals
  • You take better natural choices so it can help you with your weight loss

Replicating the diet of the caveman fully is not possible as all found at stores come from farms and are not grown in the wild. Modern humans give it their best shot by using organic fruits, meats and veggies. Food grown from the ground with no pesticides or herbicides GMO interventions.

It’s always easier to kickstart with diet with healthy desserts! Here Are a list of suggestions for you to try!

1. Angel Food Cake

A grain free delight in a naturally sweet mixture.

    Ingredients

    For the Cake:

    • 12 large egg whites, room temperature

    • 1 teaspoon fresh lemon juice

    • 1/4 teaspoon Celtic sea salt

    • 1 1/4 teaspoons cream of tartar

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    • 1 tablespoon pure vanilla extract

    • 3/4 cup maple or coconut sugar

    • 1 cup arrowroot flour (the arrowroot flour prices over at Thrive Market are the best I’ve seen anywhere!)

    • 1 1/2 cups heavy cream, whipped (or whipped coconut cream for Paleo), optional

    • 1 pint berries (optional)

    1. Preheat the oven to 350ºF and adjust the rack to the middle position.

    2. Place the egg whites and lemon juice in the bowl of a standing mixer. Whisk the egg mixture on medium-high until foamy, about 30 seconds. Add the salt, cream of tartar and vanilla. Whisk the mixture on medium-high until soft peaks form, about 1-2 minutes.

    3. With the mixer on medium-high, slowly add 1/2 cup of the maple sugar, 1 tablespoon at a time. Sift the remaining 1/4 cup maple sugar and arrowroot flour into a small bowl. With the mixer on medium, slowly add the arrowroot mixture. Turn the speed up to medium-high and whip until smooth (there might be some tiny little lumps from the sugar, but it will melt in the oven while baking).

    Pour the batter into a clean (and NOT oiled), 12-cup angel food cake pan (I’m still on the look-out for a glass or

    4. stainless steel angel food cake pan. If you know where to purchase one, please let me know!). Bake for 40-45 minutes, until cake is puffed and the top is just turning golden brown.

    5. Remove the cake from the oven. Carefully turn the cake upside-down and place on top of a can. Let cool completely, about 1 hour. Run a knife around the outside of the cake and invert onto a cake platter (you might need to shake the cake a little to get it to separate from the center tube of the cake pan). Serve alone or with whipped cream and berries.

    6. Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

    2. Lemon Bars

    A delightful mix of almond flour,almond butter and a tinge of grated lemon with a blend of coconut flour

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      Yields: 9-12 bars

      Crust:

      • 1 cup almond flour

      • 1/4 cup almond butter

      • 1 tbsp honey

      • 1 tbsp grass-fed butter, softened

      • 1 tsp vanilla

      • 1/2 tsp baking powder

      • 1/4 tsp sea salt

      Filling:

      • 3 eggs

      • 1/2 cup honey

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      • 1/4 cup lemon juice

      • 2 1/2 tbsp coconut flour

      • 1 tbsp lemon zest, finely grated

      • Pinch of salt

      Instructions:

      Preheat oven to 350.Coat 9×9 baking dish with coconut oil or butter.Combine all crust ingredients in food processor until a “crumble” forms.Press crust evenly into the bottom of pan.Using a fork, prick a few holes into crust.Bake for 10 minutes. While crust is baking, combine all filling ingredients in a food processor until well incorporated. When done, remove crust from oven and pour filling evenly over top. Continue to bake for 15-20 minutes, or until filling is set, but still has a little jiggle. Cool completely on wire rack. (You can also chill in the fridge if desired, to further set the filling).

      3. Raw Almond Joy Bars

        First Layer:

        1. Whisk all ingredients together and pour into oiled, parchment lined 8 x 8-inch glass pan. Set in refrigerator aside making topping. The bottom layer should be set up (but not completely hard) before adding the next layer.

        Second Layer

        • 2 cups of dried, unsweetened, raw coconut
        • 2/3 cup coconut butter, softened
        • 3 tablespoons raw agave nectar (or liquid sweetener of choice)
        • 1-2 teaspoons organic almond flavoring (not raw)
        1. Place coconut in medium bowl.
        2. Whisk coconut butter (not the same as coconut oil), agave and almond flavor. Pour over coconut and mix well.
        3. Pat over first layer, top with chopped almonds and ganache. (see below)
        4. Refrigerate to set.

        Third Layer

        • 1/3 cup almonds, coarsely chopped

        The raw almond almond butter joy buzz come with a dazzle of cacao powder. Organic, raw coconut crystals are used to sweeten it.

        4. Almond, Apple, And Blackberry Moist Skillet Cake


          Serves 4

          Notes
          The cake is gluten free, grain free and dairy free. For a vegan option substitute egg with chia gel. Add 1 tbsp chia seeds + 2 tbsp water/apple juice in a glass, stir and set a side for 10 min.

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          Filling

          • 3 sweet apples
          • 100 g blackberries, frozen are fine
          • 1 Tbsp coconut sugar (alternatively brown sugar or sukrin gold)
          • 1 knob of butter or coconut oil
          • 1/2 tsp cinnamon
          • 1/4 tsp cardamom
          • 1/8 tsp cloves/all spice
          • 1/8 tsp groung ginger

          Batter

          • 3/4 cup ground almonds (100 g)
          • 2 Tbsp  coconut sugar (alternatively brown sugar or sukrin gold)
          • 1/2 tsp ground vanilla
          • 1/2 tsp baking powder
          • a pinch of salt
          • 1 Tbsp melted coconut oil or butter
          • 1 egg, whisked
          • Around 1/5 cup full fat coconut milk(50 ml)

          Directions

          • Preheat oven to 200 °C/ 400 °F. Cut apples on bite-sized chunks. You need to use an oven proof skillet* about 20 cm i diameter.
          • Melt butter and sugar on high heat and add the apples and spices. Saut © for 5 min until the apples are caramelized and slightly tender.
          • Meanwhile make the batter. Mix almond flour with vanilla, sugar, baking powder and salt. Stir in the egg, coconut oil and coconut milk.
          • Place the blackberries among the apples in the skillet. Pour the batter on top if the fruit until it covers the surface. It is okay if there is small cracks where the fruit can release some moist.
          • Bake in the oven for 15-20 min. depending on your oven. The cake should be golden brown on the entire surface and the batter just set.
          • Serve the cake while it is still a little warm with a dollop of yoghurt, whipped cream or splash of coconut milk – and maybe a few fresh black berries on top.. Enjoy.
          • You can  alternatively use an normal skillet to saut © apples in and afterwards bake the cake in a pan

          5. Lemon Blackberry Cupcakes

            Serves: 12
            Ingredients: 
            Cupcake:
            • ¾ cup almond flour
            • ⅓ cup + 3 tablespoons tapioca flour
            • ¼ cup coconut flour
            • 1½ teaspoons baking powder
            • ¼ teaspoon salt
            • Zest from one organic lemon (about 1 tablespoon)
            • ½ cup (1 stick) grass fed unsalted butter, melted and cooled
            • ¾ cup maple syrup
            • 2 large eggs, at room temperature
            • 1 teaspoons pure vanilla extract
            • ½ cup coconut cream
            Frosting:
            • 1 cup unsalted butter, room temperature
            • ½ cup raw honey
            • 2 Tsp vanilla
            • 4 Tbsp tapioca flour or arrowroot flour
            • 4 Tbsp coconut flour
            • 2-3 tablespoons blackberry puree {see below for recipe or use blackberry jam}
            • ¼ tsp sea salt
            Topping:
            • 12 blackberries
            Blackberry puree:
            • ¼ cup of fresh or frozen blackberries
            • 2 tablespoons honey
            • ½ teaspoon fresh lemon juice
            Instructions:
            Cupcakes:
            1. Preheat the oven to 350° F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
            2. In a medium sized bowl, stir together the flours, baking powder, salt, and lemon zest until thoroughly combined. Set aside.
            3. In a large bowl whisk butter, maple syrup, eggs, vanilla and coconut cream together until smooth.
            4. Add the flour mix into the butter mix and stir until *just* combined; do not over mix. The batter will be very thick like pudding.
            5. Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
            Frosting:
            1. In a mixing bowl, combine everything except the blackberry puree
            2. Blend with an electric mixer or hand mixer on medium until well combined
            3. Drop in blackberry puree by tablespoons while mixing on high.
            4. Mix until whipped together
            5. Put into a piping bag and top cupcakes.
            6. Add a single blackberry to frosting.
            7. Store in refrigerator covered for up to 2-3 days
            Blackberry puree:
            1. Add all ingredients to blender and puree.
            2. Add to a small saucepan and simmer for 8-10 minutes until thickens
            3. Remove from heat and let cool before using.
            4. Store extra covered in refrigerator up to 1 week.

            6. No-bake Strawberry Cheesecake Jars

              Ingredients:
              For the graham cracker bottom
              1. 1 cup (230 g) store-bought gluten-free graham cracker crumbs (see Notes)
              For the filling
              1. 1 heaping cup (170 g) raw cashew pieces, soaked at least 4 hours or better yet overnight
              2. ¼ cup (60 ml) melted coconut oil
              3. 2 tablespoons canned full-fat coconut milk
              4. 2 tablespoons pure maple syrup, dark
              5. 2 teaspoons vanilla extract
              6. ½ cup (92 g) peeled and diced zucchini
              7. 2 tablespoons coconut sugar
              8. ⅛ teaspoon fine-grain sea salt
              9. 1 to 3 tablespoons fresh-squeezed lemon juice
              For the strawberry sauce
              1. 2 cups (16 ounces/455 g) strawberries, hulled and sliced
              2. 4 tablespoons (60 ml) raw honey
              3. 2 tablespoons fresh-squeezed lemon juice
              Directions:
              For the filling
              1. Divide the graham cracker crumbs among four 8-ounce (240-ml), wide-mouth mason jars, reserving some crumbs for garnish.
              2. Prepare the Strawberry Sauce store in the refrigerator until ready to use.
              3. Drain the soaked cashew pieces and place them in a blender; process the cashews until they are somewhat broken down. Then add the coconut oil, coconut milk, maple syrup, and vanilla. Blend until smooth. Next add the zucchini, coconut sugar, salt, and lemon juice. For the lemon juice, add 1 tablespoon at a time; go by taste to make sure the lemon flavor is there but not overdone. Blend again until a smooth and creamy batter has formed.
              4. Then pour the cheesecake batter evenly into each jar, leaving about an inch of space at the top for the strawberry sauce. Place the jars in the freezer to set for at least 2 hours.
              5. Remove the jars from the freezer 15 minutes prior to serving to allow them to thaw. Use a big spoon to top each with a large dollop of the strawberry sauce, then sprinkle the reserved graham cracker crumbs on top for garnish. Store in the freezer for up to 2 weeks. Let thaw 15 minutes before eating.
              For the strawberry sauce
              1. In a medium-sized heavy-bottomed saucepan, combine the strawberries, honey, and lemon juice. Mash the strawberries together until they are combined with the rest of the ingredients. Bring the mixture to a boil over medium-high heat and continue to boil, stirring intermittently, until the mixture has reduced and thickened, 25 to 30 minutes. Remove from the heat. If not using right, away transfer to a jar and store in the refrigerator for up to 3 weeks.

              7. Quick and East Dark Chocolate Mousse

                Serves: Serves 4-6

                 Ingredients:

                Avocado mixed with dates ,sprinkled with homey and coconut milk in organic cacao powder

                8. Paleo Chocolate Molten Lava Cake

                  Ingredients:
                  1. 5 tablespoons (2½ ounces/70 g) salted butter, plus more for greasing
                  2. 1 cup (7 ounces/200 g) semisweet chocolate chips
                  3. 2 tablespoons fine-ground blanched almond flour
                  4. 1 heaping tablespoon cacao powder or unsweetened cocoa powder
                  5. ⅛ teaspoon fine-grain sea salt
                  6. 2 large eggs
                  7. 2 large egg yolks
                  8. 3 tablespoons coconut sugar
                  9. ¼ teaspoon vanilla extract
                  10. Hot water for the baking dish
                  For garnish (optional)
                  1. Cacao powder or unsweetened cocoa powder
                  2. Arrowroot or tapioca flour for dusting (to resemble powdered sugar)
                  3. Fresh raspberries
                  Instructions:
                  1. Grease four 7-ounce (210-ml) ramekins liberally with butter; set aside. Melt the chocolate chips and butter in a double boiler over low heat or in a heatproof bowl set over a pan of gently simmering water. Stir frequently, using a rubber spatula, until the chocolate and butter are completely melted and combined. Remove from the heat and let sit until the bowl is relatively cool to the touch. While the chocolate is cooling prepare other ingredients.
                  2. In a small bowl, combine the almond flour, cacao powder, and salt. Use a fork to stir together until well combined; set aside.
                  3. In a large mixing bowl, whisk together the eggs, egg yolks, coconut sugar, and vanilla until frothy. Use a rubber spatula to transfer and fold the chocolate into the egg and sugar mixture. Then sift the almond flour mixture into the chocolate and whisk until combined.
                  4. Pour the mixture evenly into the ramekins. Tap lightly on the counter to remove air bubbles. Refrigerate uncovered for 30 minutes to set.
                  5. About 15 minutes before the 30 minutes is up, adjust an oven rack to the middle position and preheat the oven to 425°F (218°C). Place the ramekins into a 9 by 13-inch (23 by 33-cm) baking dish and carefully pour hot water, can be tap or boiled, into the baking dish and around the ramekins until it goes halfway up the sides of the ramekins. Bake for 15 to 18 minutes or until the edges look finished but the middle appears undone. Remove the ramekins from the baking dish and let cool for at least 10 minutes.
                  6. To serve: Slide a butter knife around the edge of a ramekin to pull the cake away from the sides, then turn it upside down over a plate and tap the bottom firmly until the cake slides out. Garnish with sifted cocoa powder, raspberries or any other desired toppings. Repeat with the remaining cakes. Store any leftovers, ungarnished, in the refrigerator for up to a day, then reheat in the microwave for 30 seconds before garnishing and eating.

                  9. Almond Strawberry Shortcake

                    Ingredients:

                    • SHORTCAKE
                    • 1½ cups almond flour
                    • ½ cup coconut flour
                    • ½ teaspoon baking powder
                    • ½ teaspoon almond extract
                    • ¼ cup coconut milk
                    • 4 tablespoons coconut oil
                    • 3 tablespoons maple syrup
                    • 1 pint fresh strawberries (I used Drisoll’s)
                    • COCONUT WHIPPED CREAM:
                    • 1 can full fat coconut milk, refrigerated overnight.
                    • 1 teaspoon maple syrup (optional)

                    Instructions:
                    1. Preheat oven to 350 degrees Fahrenheit.
                    2. In a large mixing bowl, whisk together the almond and coconut flour and baking powder. Stir in almond extract, milk, and maple syrup.
                    3. Drop in the solid coconut oil and quickly crumble through the mixture using your fingers. (Similar to what you do when making a pie crust.)
                    4. Once oil is dristributed throughout dough in smaller than pea size pieces, begin to form crumbly dough into a ball.
                    5. Flour the counter with some more coconut flour and dump the dough out of the bowl. Roll dough out until about ¼ inch thick. Cut out 3″ circles and place on a greased cookie sheet. (Should make about 6 pieces.)
                    6. Bake shortcake in the oven for 10-15 minutes or until golden brown around the edges. Let cool on a rack on the counter.
                    7. Meanwhile, cut the greens off of the fresh strawberries and slice. Set aside.
                    8. To make the coconut whipped cream: scoop the top cream layer off of the chilled can of coconut milk. Place in a chilled mixing bowl and beat on high with a blender until it begins to get a little fluffy and forms soft peaks. (Add a teaspoon of maple syrup to the cream before beating if you want it a little sweeter.)
                    9. Assemble strawberry shortcakes by layering cake with strawberries and coconut whipped cream.

                    10. Flourless Peanut Butter Brownie Cookies

                      Ingredients:

                      • 1 large egg
                      • 1 cup (250g) honey roasted peanut butter, at room temperature (not warm)
                      • 1/3 cup (67g) light or dark brown sugar, lightly packed
                      • 1 teaspoon baking soda
                      • 1/4 cup (21g) unsweetened cocoa powder (Dutch-process can be used)
                      • 1/2 teaspoon vanilla extract
                      • 3/4 cup peanut butter chips

                      Directions:

                      1. Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
                      2. In a medium bowl, whisk the egg until beaten. Mix in the peanut butter, then the brown sugar, baking soda, and cocoa powder. Mix everything together very well, then mix in the vanilla extract. Finally, fold in the peanut butter chips until combined.
                      3. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches – 6-7 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your peanut butter– mine usually are– blot each with a paper towel.
                      4. Bake for 9-10 minutes. The cookies will look very soft– that’s ok! For crispier cookies, bake up to 11-12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Sometimes I press a couple more peanut butter chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks!
                      5. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

                      Reference

                      [1] Wikipedia: Paleolithic

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                      Last Updated on February 18, 2019

                      13 Tips to Face Your Fears, Grow with It and Enjoy the Ride

                      13 Tips to Face Your Fears, Grow with It and Enjoy the Ride

                      Fear. I spend my life talking about fear — fighting fears, fixing fears and understanding fears. And yet I doubt I get 10 calls a year from people saying “Mandie can you help me fix my fear?”

                      Why is this so critically important to you?

                      The realization for me is that fear is not the fundamental driving force in your life it’s what regardless of whether I’m talking to a doctor, a teacher, a CEO’s, a senior citizens or teenager – every single one of those conversations has a direct correlation with your world.

                      Fear can range from the overwhelming desire to look away or stop in your tracks to literally fleeing your country and the life you knew. In this article, I will share you with 13 tips to face your fears and enjoy the ride.

                      1. Know That Fear Is Real, but Can Be Overcome

                      Right now around the world people are facing fear — real fear. Fear that I pray my children and I will never experience. Does that lessen my fears or your fears in your relativity safe 21st century life?

                      When I look at the world we all live in, I find that fear like so many other emotions can mean so many different things to so many different people:

                      • The child who has to be physically dragged to their first day of school.
                      • The man facing the judge.
                      • The woman with her hand poised over the buttons over her phone because she has to walk down a dark corridor late at night alone.
                      • The man as the surgeon says “count backwards from 10 Mr Smith.”
                      • The woman that’s told “We are sorry, we can’t help you.”
                      • The man that faces the empty circle of a gun and prays for his very existence.

                      These and a million more (Portrayed in every kind of movie, book or song you could imagine) are what make us human. We face fear and somehow move forward or are stopped in our tracks.

                      Like the rabbit in the headlights of the car that veers off through the field away from the tyres of the car or stays still praying for salvation. Like someone will save them. Sound familiar?

                      Fear is huge. Fear is everywhere and yet fear can be overcome, controlled and can even be a power for good.

                      2. Accept Your Fear

                      Firstly if you aren’t facing the barrel of the gun, atrocities that make the news or impeding death, that’s a good start. However it doesn’t mean your fear is any less real.

                      We are quick to say “I can’t moan, my life is not as bad as X.” While in theory, that’s honorable your appreciation of Mr. or Mrs. X’s horrific life won’t change anything directly. So accept your fear is relative to you.

                      And here’s what can be done.

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                      3. Get Some Perspective

                      I found myself asking anyone that would answer “what is your worst fear”. The answer that intrigued me the most came from my daughter (15 years old and she usually has a copy of Fight the Fear – my book – in her school bag so she can help someone else be as positive and confident as her. No matter what life throws up.)

                      And her fear, surprised me — heights. I pointed out that we live in a sprawling bungalow (one storey) and the highest she goes is two storeys’ at school! She laughed but added, fear isn’t like that Mum. I know it’s not a real fear, but it’s like when you stand on a chair and feel unsafe.

                      That girl will go far. Because she truly gets fear.

                      We know something is scary and yet we still do it. Why? Because we have a perspective to the fear. When you lose perspective, it can feel too big, and too scary.

                      So look around you to get some perspective on your fear:

                      • Are you really at risk?
                      • Will this kill you?
                      • Which leads us on to..
                      • If the worse was to happen what would it be?

                      4. Hold a Hand

                      As a coach, it is my job to holds someone’s metaphorical hand and help them face a fear.

                      Like the child petrified of the thunder storm or the teen that can’t get back in a car again after failing their test, your job as a parent is to reassure, encourage, enable and motivate someone to face something that ideally they never would choose to again.

                      We know many of our fears aren’t real. However, it is only when someone guides us with love, respect, lack of judgement and safety are we able to get through fear. And trust me, you can get through your fears. I’ve seen it so many times.

                      Ask yourself:

                      • If the worse were to happen, what would that be?
                      • Could that really happen?
                      • If the worse did happen, how would you recover?
                      • If the worse were to happen, what would you need to do next?

                      By seeing fear as not the end destination but part of being human, you can see through it’s wily evil ways and move forward.

                      5. Know Whose Hand You Hold Either Physically or Emotionally

                      This helps with fears for the rest of your life.

                      Think of someone you can always rely on (and ideally you won’t just answer yourself because that adds a lot of pressure to your existence!) And you will find that you’ve already found a way to get through fear.

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                      The beauty of this is that it means that fear becomes part of life not something to be feared and shied away from.

                      It means you know you can turn to your friend, partner, colleague, parent, sibling and say “Right I need to deal with this, and I’m going to need you to help me.”

                      For one moment, think about it from the other person’s view point. When we get to help other people we feel valued, loved, respected and lots of other positive emotions and we get a good dose of positive chemicals setting off in our bodies too.

                      Your fear, and your determination to fight it, helped someone else too. Now that’s cool right?

                      6. Understand That There Are Some Things Fear Will Never Touch

                      I like to find role models in life — people who have faced heroism, history changing moments, war, atrocities, miracles, life saving inventions.

                      Not everyone was looking for greatness, however they all found it. And one of my favourite books to date is written about Alistair Urquhart, the forgotten highlander. If this doesn’t get turned into a film in the future, then no man’s story is likely to.

                      Alistair went through the most horrific experiences in the 2nd world war. If you think of one of the awful things that happened back then in our world, Alistair went through at least 3 of them! Asked afterwards how did you cope? He talked about how whatever they did to his body, no matter how they starved, tortured, threatened or mocked him, they couldn’t have his mind. In his mind he was free.

                      Of all the people’s voices I’ve heard in my head over the years, this is one of those statements that reminds me anything is possible if you have faith and hope.

                      Look for the things in life that fear can’t touch. They will create confidence and faith for the future, whatever you face. And they will give you a sense of why being you is awesome.

                      Of all the billions of people on this planet, no one will have an answer identical to yours!

                      7. Process Your Fears to Carry on with Life

                      Being brave is not about sticking your chest out and smiling regardless of what hell you endure. It is about finding a way to emotionally process your fears to be able to keep going.

                      I have a tool kit of things I can rely on – tools, strategies, techniques. They include people to hug or talk to, music. hobbies, walks on the beach and even my favourite food. It sounds mad but at the times where I have questioned “how will I get through this?” I’ve found immense joy in doing the most unlikely of thing that makes me smile.

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                      It may be a short lived moment of happiness. However, it reminded that nothing stays the same and I can find away.

                      One client told me that it was crazy when it felt like their world was falling around their ears to run a bath to the brim (you don’t waste water) get the best bath oils, light too many candles, lock the door and drink a glass of bubbly (champagne is only for special occasions.)

                      Did that moment fix the disaster that my clients life felt? No, however it gave them a moment of calm and the brain is far quicker to find solutions, resolve and motivation to keep going when you do that.

                      It may feel like madness to do something you love, however it can be a powerful way to help you find solutions to the fears you face in life.

                      8. Assume the Worse

                      If you read the statement from the client above. Notice how they assumed it was wrong to fill the bath up to the top? How bubbly is only for special occasions?

                      Think how naughty they felt to be doing something that was not allowed?

                      • Think about what age it may have made them feel?
                      • Think about how they feel about champagne?
                      • What special moments it’s been a part of in their lives?

                      And you can see how the assumptions they made about their “right” to have these things was not healthy.

                      When I drag the assumptions out of people’s words for them to see, they are often struck by how negative the words make them feel.

                      Don’t assume your words aren’t impacting on you. You can go through fear and actually enjoy the ride when you take the time to understand how you are letting words get to you.

                      9. Take a Fear That Feels Insurmountable Right Now.

                      If you were to repeat it to me out loud, what would you say?

                      Would you have blame on yourself in there? Would you assume others can do it and it’s just you? Would you feel small, unsuccessful, useless, unworthy?

                      Usually, when you do this exercise, you are able to spot the untruths that run wild in your head convincing you that you are doomed. And rarely when we are faced with our assumptions is there is a lot of evidence to them.

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                      10. You Are Not Defined by Your Fear

                      One fear does not define your life – be mindful of that. It is likely to lead you to thinking of all the times you’ve succeeded and bring a moment of calm, confidence and faith back to you.

                      11. Go with Fear

                      When you learn to go with fear, you could find yourself actually having fun, no seriously – having fun.

                      I have a few amazing clients I’m working with right now who would describe themselves as life long worriers, or pessimists. In the past that has served them well, enabling them to keep safe, steer clear of risks and even develop strategies in the event of disasters. However, now they find it’s becoming hard to break the cycle and they really want to because it’s holding them back.

                      Notice how they’ve found their hidden fears and want to face them?

                      One client said “I knew this was going to be tough, and I knew I couldn’t fight it alone and I knew you would be the one to help me.” Before I sat an incredibly successful, confident, capable business owner with a family and a social life to die for.

                      However, I’ve learned that the most successful looking lives can hide things that impact on life, success, love, happiness and business.

                      We didn’t start with the fear that they felt was holding them back, we broke the fear down, and found lots of little obstacles that had been deemed as “life” and “unchangeable” and “that’s just the way it is” by developing awareness to the little steps on the road to their obstacles to happiness and success they were able to tackle them in a different way.

                      12. Discover Great Skills in Your Scary Moments

                      And in that clients words “I came here to work with you to grow my company, and my own personal skills. I didn’t expect to get the children to be cleaning up after themselves and my partner being more attentive! It all feels a little magic.”

                      The moral is that out of the scariest of moments, we can find great skills we didn’t know we had. Find better, healthier, happier ways to live and find ways to enjoy life more. (And have a bit of magic!)

                      What a great place to be in ready for the next fear that thinks it’s going to get in the way of you, right?

                      13. Own Your Fear

                      Think back over these tips and come up with at least one example for each one. Write them down. Put them on your phone. Turn them into a piece of art. Turn them into a poem. Frame them. Go for a fast walk across the fields, beach, down town and repeat these things in your head to the sound of your feet on the ground.

                      We rarely take the time to appreciate how far we have come, how much we can achieve or what we are capable of – by really owning the tips in this article you will have given your brain a big fat dose of “Damn right I can do this!” and the motivation and accountability to say “Let’s find a way” through any fear.

                      You can’t help but feel good when you see that can you? And fear doesn’t stand a chance, does it?

                      More Resources About Fighting Fear

                      Featured photo credit: Ben White via unsplash.com

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