Every year at this time I can be spotted talking to myself and gesturing as I walk down the street. This is because it’s “Speech Contest” season for Toastmasters and, as a contender hopeful, I’m constantly trying to memorize my presentation.
On February 6th, I went up against three of the most skilled speakers in my McGill Toastmasters club – and won! As a result, I got to represent McGill Toastmasters at the Area Contest on February 26th. Although I gave it my best that night, I came up short – and won 2nd place.
Claiming your power through taking personal responsibility
I must admit I was very disappointed that my contest journey ended there this year (the winner is on his way to the “division” level). But today, after a few days reflection, I’m feeling grateful to have had the opportunity to share my story and ideas with two wonderfully receptive audiences. In the speech I talk about how taking personality responsibility for my actions led to feelings of self-honour, strength and joy.
It’s not always easy to do. Taking personal responsibility requires honest self reflection and can be confrontational for others. Ultimately, however, I believe that there’s no greater reward than to live in harmony with truth.
Below is a “mash up” of the two presentations of my contest speech. And below that, another winning vegan recipe! I hope you enjoy both.
No More “Mrs. Nice Girl”
– a speech about taking personal responsibility
If you’ve had the experience of standing up for your beliefs, even if you feared repercussions, I’d love to hear about it! Please write about it in the comments.
One Pan Mexican Quinoa
This is one of my favourite recipes because it’s so quick, easy, healthy and delicious! A crowd pleaser!
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 jalapeno, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup corn kernels, frozen, canned or roasted
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
DIRECTIONS:
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
- Serve immediately.