Dude. Teaching is hard.
I’m sure all jobs are difficult. That’s why they’re called jobs, and they’re for adults, and we spend our first twenty years of life preparing for them. But the learning curve for teaching is just intense. You’d think after observing teachers for my entire life up to this point, I’d be a master at it, but it seems the opposite is true. After being a student my whole life, teaching just seems foreign and terrifying.
But I’m taking it one day at a time. Yesterday morning, I was stressing out about…everything, and I came upon this tweet:
I’ve always loved that quotation, but I needed it yesterday more than ever. I’ve never experienced so much fear and anxiety before, but I know I just have to power through it, and it will eventually get better. Everything will become more natural to me, high schoolers will be less intimidating, and differentiating instruction will be a breeze. But right now…it’s all terrifying.
Anyway, my added stress has caused a short halt in my recipes (not to mention the fact that I had zucchini and grapefruit to use up, so I wasn’t making new recipes!), but I really wanted to share something with you before May ends. 🙂
This recipe is super simple, and uses only 4 ingredients (5, if you count the salt, which is technically not even necessary; I forget to add it most mornings!). You could also add peaches or apricots, or make it tropical with kiwi, pineapple, and/or shredded coconut!
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/2 cup frozen raspberries
- 1/2 a mango, diced
- pinch of salt
How to make it:
- Bring milk to a boil, add oats, and reduce heat to medium.
- Add frozen raspberries and stir.
- Once more of the liquid has absorbed, add diced mango and a pinch of salt. Stir gently.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).
