The book “The New Psycho-Cybernetics” by Maxwell Maltz is easily one of the most life-changing books I’ve ever read. After dog earring my copy of the book, I’ve begun listening to the audio version while I run.
It’s full of practical applications which are easy to understand, implement and then see actual results from.
Today Maltz was explaining why trying to use ‘will power’ to change your habits is futile — and of course I thought of this in terms of our healthy eating journey.
Willing yourself to not take that trip through the drive thru or into that pint of ice cream is easier said than done, right?!?
According to Maltz, you will act in accordance to your current self image. So if you think of yourself as someone who has a weakness for fast food, or ice cream, or fill-in-the-blank-with-your-problem-food, then you will always return to this habit…regardless of how much will power your try to muster up.
Sound familiar? Old habits creep back in to squash your healthy ambitions.
Change your self image.
Instead of thinking, “I have a weakness for vending machine snacks” think “I love trying fresh, wholesome foods!” Then back up this belief by filling your diet with fresh, wholesome foods!
When you think of yourself as a lover of healthy foods, then you will prove yourself right by craving and eating healthy foods.
I think a great place to start is this awesome recipe for Cake & Fruit Parfait! It tastes just as good as any traditional dessert out there, but contains no refined sugar, no dairy, no grains and no gluten.
Fresh, organic fruit is so delicious! And serving it up with this grain-free cake and dairy-free whipped cream makes it even better 😉 Enjoy!
- 5 eggs, separated and divided
- 1 cups blanched almond flour
- 2 Tablespoons coconut flour
- ¼ teaspoon baking soda
- ½ cup, plus 1 teaspoon raw honey
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- 2 (13.66 oz) cans of coconut milk, full fat
- ¼ cup raw honey
- 1 Tablespoon vanilla extract
- ½ teaspoon almond extract
- 1 Tablespoon coconut oil, melted
- Pinch of sea salt
- Strawberries, sliced
- Figs, chopped
- Fresh mint, for garnish
- Preheat the oven to 350 degrees. Line an 8×8 square pan with parchment paper. Lightly brush with coconut oil.
- Separate 3 egg whites from the eggs and whip until soft peaks form. Add 1 teaspoon of honey and ¼ teaspoon of sea salt to the whipped eggs. Beat for another 30 seconds.
- In a large mixing bowl, combine the honey, vanilla and remaining eggs and yolks. Mix well. Add the flours and baking. Mix until creamy.
- Carefully fold in the rest of the egg whites by hand with a large spoon. Batter should be fluffy. Smooth the batter into the prepared pan. Bake for 25-30 minutes, until golden and baked through.
- Once the cake has cooled, cut into small cubes. Set aside.
- Chill the cans of coconut milk in the fridge overnight. Do NOT shake the cans up at all! Carefully turn the cans over and open from the bottom.
- Drain out the liquid and scoop the white cream into a bowl. Discard the liquid.
- Combine all of the ingredients in a mixing bowl. Beat with an electric whisk.
- Whip until creamy. Keep chilled.
- In tall, clear glasses or mason jars: drop in a handful of cake cubes, top with fruit, top with cream – repeat to the very top of the glass and add a sprig of fresh mint. Keep chilled until you serve. Enjoy!