Some people are afraid of heights.
Some people are afraid of dogs.
Some people are afraid of tofu. 😉
My fear? Public speaking.
Today I had to give a 2-hr lecture on both customer service (which I hardly know much about, other than my what my common sense has told me,) and food allergies. Despite the fact that I knew everyone in the group by name, I was literally shaking. My voice. My hands. My feet. Shaking. Shaking with fear.
But at the same time, I’m confident. Confident with the fact that I can deliver the presentations. Confident because I’ve done so before. Confident that the shaking will subside after the first few slides. Confident.
This confidence has come with a few tricks that I’ve developed along the way.
First, I don’t admit my fear to anyone. I convince myself that I’m the most confident of all public speakers. For an hour or two, I become the most knowledgeable person on the topic at hand. Ready for any and all questions. (Just FYI, this is one situation in which it is a-okay to lie to yourself. 😉 )
Second, I eat well. This is hard for me, as public speaking is the one thing in life that makes me lose my appetite. But there’s nothing worse than feeling lightheaded from fear and from hunger. 😉
Lastly, I practice. Over and over and over again. Convincing myself that people are there to listen. To learn. I’m not being judged or criticized for my performance. I try to think of it as a discussion between friends (only with me doing all the talking…ha.)
I’m not saying that I’ve completely overcome my fear. It’s still there. And really, it’s okay to have fears. We all have some form of a fear in our life (new job? a long road race? flying?) What’s important is that we learn how to take control of these fears instead of letting them control us. It’s a journey, but it’s a journey worth taking.
Pumpkin Pie Breakfast Cookie
I don’t actually like pumpkin pie, but I love this breakfast cookie version! I’m sharing it, because I believe that you’ll love it too. Spiced with hints of cinnamon and nutmeg, each bite is a delicious taste of fall. Perhaps my favorite part is the texture, which is a mix between the regular breakfast cookies (firm) and overnight oats (doughy soft.)
I love sprinkling the top with granola for an extra bit of crunch. You could also add 1-2 T. unsweetened cocoa powder to the cookie mix before refrigerating overnight. The sweetness from the bananas will sweeten it right up, giving you the well loved combination of pumpkin and chocolate. It’s wonderful. 😀
- 1/2 c. regular rolled oats
- 1/2 c. canned pumpkin
- 1 very ripe banana, mashed well
- 1 T. peanut butter
- 1 tsp chia seeds (definitely optional)
- granola for topping (optional)
- Mash together all of the ingredients except for granola (which is optional.) Spread evenly on a plate, cover with saran wrap, and refrigerate overnight.
- The following morning, enjoy with a fork and a glass of milk for the extra protein boost. 😀
Question: Do you have any fears? How have you learned to deal with them?