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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

                      More by this author

                      Nena Tenacity

                      Nena is passionate about writing. She shares her everyday health and lifestyle tips on Lifehack.

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                      Last Updated on October 15, 2019

                      How To Be Successful In Life? 13 Tips From The Most Successful People

                      How To Be Successful In Life? 13 Tips From The Most Successful People

                      What is success to you? How to be successful in life?

                      To some, when they think of success, they imagine wealth; others want power; some just want to make a positive impact on the world.

                      All of these are perfectly valid, indeed success is a concept that means different things to different people. Though no matter what success is to you, it almost certainly isn’t something will come easily.

                      There are countless guides and books to being successful, however, as success is personal and unique to each individual. The advice contained in these books can often not be relevant. Therefore following the advice of a single individual can often be unhelpful.

                      With this in mind, considering the advice of a great many people, people whose ideas of success were different both to each other, and quite possibly, to you can be a good alternative.

                      What follows is a list of thirteen of the best pieces of advice from some of the most successful people who have ever lived. If you want to learn how to be successful, these 13 tips are essential:

                      1. Think Big

                        From Michelangelo Buonarroti, Great Renaissance Artist:

                        “The greater danger for most of us lies not in setting our aim too high and falling short; but in setting our aim too low, and achieving our mark.”

                        There are few artists as influential as Michaelangelo. Today centuries after his death, his work still inspires and connects to people. His work is world famous, just think of his statue of David, or the Mural in the Sistine Chapel in the Vatican.

                        Imagine then, if he decided not to work as an artist.

                        Being a successful artist has always been extremely difficult, imagine if he decided to give up this ambition in favour of something easier?

                        Oftentimes, people often decided to put their dreams aside for something more “realistic”. To give up their dream for something easier. This quote teaches us the danger of such a point of view.
                        Instead be ambitious.

                        2. Find What You Love to Do and Do It

                          From Oprah Winfrey, Media Mogul:

                          “You know you are on the road to success if you would do your job and not be paid for it.”

                          This is a good quote to remember and think about when you’re at work.

                          Imagine being as successful as possible in your current job. Ultimately you’ll probably find yourself working extremely hard and this it will take up much of your time.

                          If it’s a job you hate, then being successful at it might only mean filling your life with something you hate to do. What’s the sense in this?

                          Instead, why not focus on doing something you love? When you’ve found what you’re passionate about, you get the motivation to keep you moving. Success at this means the fulfilment of your dreams.

                          Not sure what your passion is yet? You should learn about this Motivation Engine first.

                          Even if you’re not successful, you still filled your time with something you love to do. Many successful musicians spent years of their lives doing unpaid performances, the only reason they kept playing was because they loved to perform.

                          3. Learn How to Balance Life

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                            From Phil Knight, CEO of Nike Inc.:

                            “There is an immutable conflict at work in life and in business, a constant battle between peace and chaos. Neither can be mastered, but both can be influenced. How you go about that is the key to success.”

                            All too often, people think that to be successful, they need to make the object of their success their life.

                            If a person thinks their job will lead them to success, then they may spend countless hours per day, and well into the evening working hard.

                            However this comes at the cost of rest, your health and having an enjoyable life. Ultimately they may burn out and cease to be successful at their job anyway.

                            If success comes from having a strong social life and a good group of friends, their job may suffer; meaning that they may lose their job, and then be unable to afford going out with friends.

                            In these ways, success, as Phil Knight says above, is helped by balance. Think of it as a balance between rest and work, or work and play.

                            To achieve that balance, this Ultimate Guide to Prioritizing Your Work And Life can help you.

                            4. Do Not Be Afraid of Failure

                              From Henry Ford, Founder of Ford Motors:

                              “Failure is simply the opportunity to begin again, this time more intelligently.”

                              There is a story, it’s unconfirmed whether it actually happened, yet the message within is none the less true:

                              Thomas Edison inventing the lightbulb was the result of several hundred failed attempts. In an interview, he was asked “How do you feel after all of your failed attempts?”

                              His response was great, “I didn’t fail, I learned hundreds of ways not to invent the lightbulb”

                              He saw each “failure” as a lesson. From that lesson he learned what won’t work, and also might work instead.

                              Each failed attempt, each rejection, were key steps on his path to success. It is easy to feel like you should give up after a failure. But perhaps in that failure is a lesson.

                              Pay attention to your failures, study them. Perhaps then you’ll learn how to succeed.

                              If you find it difficult to fight your fear of failure, here’s a guide for you: Why You Have the Fear of Failure (And How to Conquer It Step-By-Step)

                              5. Have an Unwavering Resolution to Succeed

                                From Colonel Sanders, Founder of KFC:

                                “I made a resolve then that I was going to amount to something if I could. And no hours, nor amount of labor, nor amount of money would deter me from giving the best that there was in me. And I have done that ever since, and I win by it. I know.”

                                This, in many ways relates to the above quote about learning from your failures.

                                It’s the easiest thing in the world to give up from a failure. The only way to push on is if you have the true burning desire to succeed, to not be moved or dissuaded from your goals.

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                                If you are not truly dedicated towards success, then each failure will hurt more, each set back will slow you down.

                                Success is hard; without the unwavering desire to succeed, this difficulty may seem insurmountable. With the desire, it is merely an obstacle to go through.

                                6. Be a Person of Action

                                  From Leonardo da Vinci, Renaissance Genius:

                                  “It had long since come to my attention that people of accomplishment rarely sat back and let things happen to them. They went out and happened to things.”

                                  Though it was said hundreds of years ago, it works just as much today as it ever had. It applies to literally any successful person.

                                  Think about it, picture someone like William Shakespeare:

                                  When we think of the time he lived in, we think of the time in a way shaped by him. When we think of Renaissance era Italy, we think of Michelangelo and Leonardo Da Vinci. Or think about the present day, Bill Gates or Steve Jobs. Our current way of life would simply be incomparably different if they didn’t accomplish what they did.

                                  You’re probably reading this article on a device by a company that they either founded or companies influenced by them.

                                  All these figures were proactive, they saw ways to do things differently and did them. If they let the world shape them, then they’d simply fit into the background. Instead they shaped the world.

                                  Applying this to you?

                                  Don’t be afraid of going outside the norm. If you can think of a better way to do something, do it that way. If you fail, try again.

                                  7. Cultivate Positive Relationships

                                    From Theodore Roosevelt, 26th President of America: “

                                    The most important single ingredient in the formula of success is knowing how to get along with people.”

                                    The best leaders and some of the most influential people (and Theodore Roosevelt is one of the best leaders and one of the most influential people to have lived) were not those who caused commotions, who fought with people or disregarded people; but were people who were friendly to those around them.

                                    People liked them. They wanted them to do well.

                                    This is key to good leadership.

                                    It’s logical. If someone likes you, they want to help you; if you give them a suggestion, they’ll gladly follow through with it.

                                    But if someone doesn’t like you, they may either refuse to help or actively get in your way.

                                    What’s more, it’s always a good idea to cultivate good relationships. You can never tell who will prove to become someone who’ll be able to help you in a big way, or even be a good and supportive friend.

                                    As such, help people and they may help you; and be good to people, and they my be good to you.

                                    8. Don’t Be Afraid of Introducing New Ideas

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                                      From Mark Twain, Famed Author:

                                      “A person with a new idea is a crank until the idea succeeds.”

                                      It is an unfortunate truth that those with the boldest ideas are often disregarded.

                                      Most of us are taught from an early age to think and do things similarly to everyone else. This can be great to fill an existing role. But to truly do things differently (and all successful people did things differently), you need to think differently.

                                      If you have a new idea, don’t throw it away because it’s new and different; instead, celebrate it. Your strange new idea might one day be the one that leads you to success.

                                      9. Believe in Your Capacity to Succeed

                                        From Walter Disney, Founder of Walt Disney Company:

                                        “If you can dream it, you can do it.”

                                        Success has to be something you can imagine yourself achieving.

                                        It is possible that you will come across those who doubt you and your ability to succeed. You must not become one of these people because the moment you cease believing and dreaming is the moment these dreams fall away.

                                        Keep dreaming!

                                        10. Always Maintain a Positive Mental Attitude

                                          From Thomas Jefferson, 3rd President of America:

                                          “Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude.”

                                          Like the above quote says, you need to trust in your ability to succeed. This is the only way to cultivate the right mindset.

                                          Replace negative thoughts with the positive ones. You need to approach problems, not as obstacles stopping you, but merely tasks that need to be completed for you to keep going.

                                          If you stay positive and think like this, setbacks won’t affect you so much, people’s doubts won’t impact you and even the biggest obstacles will seem like minor problems.

                                          However with the wrong mindset of doubt, you’ll be much easier to stop.

                                          11. Don’t Let Discouragement Stop You from Pressing On

                                            From Abraham Lincoln, 16th President of America:

                                            “Let no feeling of discouragement prey upon you, and in the end you are sure to succeed.”

                                            It is an unfortunate fact of human nature — all of us in some way, doubt ourselves. This can be made far worse if others doubt us too.

                                            When surrounded by doubts, giving up can actually seem like a good idea.

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                                            Don’t pay attention to the doubts. If you are discouraged, ignore it.

                                            If this discouragement moves into your mind and you begin to doubt yourself. It is important to ignore this too.

                                            This is How Self Doubt Keeps You Stuck and How to Overcome It

                                            12. Be Willing to Work Hard

                                              From JC Penny, Founder of JC Penney Inc.:

                                              “Unless you are willing to drench yourself in your work beyond the capacity of the average man, you are just not cut out for positions at the top.”

                                              You might have heard the quote that “success is 1% inspiration, 99% perspiration” or you may have heard about the 10,000 hours idea.

                                              Whichever way you frame it, they say one thing:

                                              True success comes from work.

                                              You’ll never become successful if you don’t work towards your goal in life and keep working towards it.

                                              Check out this article and you’ll understand Why Hard Work Beats Talent.

                                              13. Be Brave Enough to Follow Your Intuition

                                                From Steve Jobs, Co-founder of Apple Inc.:

                                                “Have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary.”

                                                In ancient Greece, there was a group of Oracles who lived in Delphi. Everyone who needed advice or to know their future visited them, from the poorest of society to kings. Above the doorway of the temple were the words “know thyself”.

                                                If you strongly believe and desire something, chances are that you already have an idea how to get there. If not, you may naturally know what things will help you and what things will slow you down.

                                                It’s like how your body can detect danger even when things seem safe.

                                                Ultimately then, you need to trust your own instincts.

                                                Final Thoughts

                                                What you might have noticed is that many of the above lessons are similar — most are about developing the right state of mind. This clearly suggests that the key to achieving success, in whatever you wish, comes down to the way you approach it mentally.

                                                Moreover, no matter what stage of life you’re at now, you can still make a difference and pursue success. You can make resetting your life possible when you do this: How to Start Over and Reboot Your Life When It Seems Too Late

                                                More to Help You Succeed in Life

                                                Featured photo credit: Ryan Wong via unsplash.com

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