Center For Living Peace

Good Happens

Get Wise Wednesday: One Step Forward


We hope this quote helps you overcome your fear and take that first step!

What decisions will you make that will affect your life in a positive way?



Meatless Monday: Zuchilattas

This meatless twist to a mexican food favorite is overflowing with both texture and flavor, making it a must have this Meatless Monday.

You may follow the original recipe on!



  1. 1 pound dry ziti pasta
  2. 1 onion, chopped
  3. 1 pound Vegetarian Ground Beef (Click Here find in a store near you)
  4. 2 (26 ounce) jars spaghetti sauce
  5. 6 ounces provolone cheese, sliced
  6. 1 1/2 cups sour cream
  7. 6 ounces mozzarella cheese, shredded
  8. 2 tablespoons grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
  2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
  3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
  4.  Bake for 30 minutes in the preheated oven, or until cheeses are melted.
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Get Wise Wednesdays:


What makes you happy? What are some things you can do to bring yourself even more happiness? If you agree with what the picture says, we hope that you continue to strive and pursue even more happiness!

Good Happens.

Pay it Forward!

Meatless Monday: Agnolotti With Artichoke Sauce

This delicious recipe mixes all of your favorite things and creates one mouthwatering meatless meal!

Follow the original recipe at


  1. 1 9 -ounce package frozen artichoke hearts, thawed and coarsely chopped
  2. 1 cup half-and-half
  3. 1 clove garlic, smashed
  4. 1/8 teaspoon red pepper flakes
  5. Kosher salt
  6. 1 cup frozen peas (do not thaw)
  7. 1 teaspoon finely grated lemon zest
  8. 2 teaspoons fresh lemon juice
  9. 1 pound refrigerated cheese agnolotti (moon-shaped stuffed pasta) or ravioli
  10. 1/4 cup finely grated parmesan cheese
  11. 1/4 cup torn fresh basil leaves


  1. Combine the artichokes, half-and-half, garlic, red pepper flakes and 1/4 teaspoon salt in a large skillet and bring to a simmer over medium heat. Cover and cook until the artichokes are tender, about 5 minutes. Add the peas and continue to cook, covered, until tender, about 5 more minutes. Remove from the heat and stir in the lemon zest and juice. Discard the garlic clove.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the agnolotti and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and transfer to the skillet with the sauce.
  3. Add the parmesan to the skillet and gently stir until the pasta is coated. Thin the sauce with some of the reserved cooking water. Stir in the basil.

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Meatless Monday: Asparagus Frittata

Follow the original recipe at!



  1. 2 tablespoons unsalted butter
  2. 1/2 cup sliced shallots
  3. 1/2 teaspoon salt
  4. 1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  5. 6 large eggs
  6. 3/4 cup ricotta cheese (can use cottage cheese if you prefer)
  7. 1 Tbsp minced fresh chives
  8. 1/4 teaspoon dried tarragon
  9. 1 cup shredded Gruyere or Swiss cheese


  1. Heat butter into a 10-inch oven-proof frying pan over medium heat. Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes. Add asparagus and cook for an additional 3 minutes.
  2. Beat the eggs and ricotta cheese together, stir in the chives and tarragon. Pour the egg mixture into the pan and cook until almost set, but still runny on top, about 4 to 5 minutes. While cooking, pre-heat oven broiler.
  3. Sprinkle Gruyere cheese over the eggs and put in oven to broil until cheese is melted and browned, and the center is set, about 6 to 8 minutes. Remove pan from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges. (Be very careful with the hot pan handle! I usually ice down the handle of any long handled pan I take out of the oven so that no one mistakenly tries to pick up the pan by the hot handle.)

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Get Wise Wednesday: What Makes You Happy



Happiness is an emotion that we all crave, yet sometimes take for granted!  What makes you happy, and what is keeping you from doing more of it?

If you agree with what this picture says, we hope you are able to continue to do what makes you smile and enjoy life!

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Meatless Monday: Savory Eggs Scramble Stuffed Waffles

Happy Meatless Monday, friends!

Starting off your day with a filling, complete breakfast is something we are told over and over again is a necessity, but sometimes it is hard to do without meat. However, with this weeks recipe, whether your preference is sausage or bacon you won’t feel like you’re missing out!

Recipe found on!



For Waffles
  • 1 envelope of active yeast
  • 1 Tbsp sugar
  • 3/4 cup of warm milk (between 100-110 degrees F)
  • 2 eggs
  • 1/2 cup of melted butter
  • 3 cups of All-Purpose Flour
  • salt & pepper
  • dash of chili powder
  • dash of basil

For Eggs

  • 4 eggs, scrambled
  • 2 Morningstar breakfast patties, heated through
  • ½ cup salsa
  • ½ cup shredded cheddar cheese
  • 1 avocado, diced
  • handful of spinach leaves


  1. Sprinkle the yeast and sugar over the warm milk in a small bowl. Allow to sit for at least 5 minutes. The yeast should be foamy at this point.
  2. Whisk together the eggs and butter.
  3. Add in the milk.
  4. In a large bowl combine the flour, salt & pepper, chili powder, and basil.
  5. Make a well in the center of the flour, and add the liquid ingredients.
  6. Whisk until everything is well incorporated. The dough should form into a ball.
  7. Cover and let rise until doubled, approximately 30 to 45 minutes.
  8. Divide into 8 individual baseball sized balls and let rest about 15 minutes.
  9. While resting, prepare all your “stuffing” ingredients and have them ready to place on the waffle dough.
  10. Heat waffle iron, and brush with oil or melted butter.
  11. Stretch the ball of dough out a bit and place it on the waffle iron so it covers the majority of it. Quickly place about a fourth of your eggs, sausage, cheese, spinach, avocado, and salsa in the middle of the dough. Top with a second ball of stretched out waffle dough.
  12. Gently close the waffle iron as best as you can without squishing it all the way at first. Let it cook for about 30-40 seconds before finally closing the lid all the way down. All the toppings will meld into the dough.
  13. Cook for about 2-3 minutes, or until your waffle is browned.
  14. Very carefully, with a fork or two, remove the waffle from the iron. Continue with the remaining waffles.
  15. Serve with ketchup or additional salsa.

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Meatless Monday: Spinach, Tomato, & Goat Cheese Stuffed Spaghetti Squash

Hello meatless foodies!! Today’s recipe is your quick, easy, and delicious ticket to being stuffed to the brim with Meatless Monday goodness! (Pun intended)

You can find the original recipe at



  • 1 spaghetti squash
  • salt & pepper
  • 1-2 handfuls of spinach
  • 1 tomato (diced)
  • olive oil
  • red onion (to taste)
  • basil
  • goat cheese
  • squash seeds
  • paprika
  1. Preheat oven to 400F.
  2. Cut your squash in half, removing seeds.
  3. Remove seeds from rind for roasting.
  4. Place squash halves in a roasting dish.
  5. Sprinkle salt & pepper to taste on the inside of each half of squash.
  6. Place 1-2 handfuls of spinach, top with diced tomatoes, and drizzle with olive oil.
  7. Thinly slice red onion, and add to taste.
  8. Add in a few leaves of chopped basil per half of squash.
  9. Top with a generous amount of goat cheese, and sprinkle with a little more salt & pepper.
  10. Place squash in oven, roasting for about 20-30 minutes.
  11. On a small pan, spread out your squash seeds, sprinkle with paprika, salt, and pepper.
  12. Place squash seeds in the oven, removing once lightly browned (after about 10-15 minutes).
  13. Once the squash has finished roasting, remove from oven, sprinkle with chopped squash seeds, and serve!

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TED Talk: May El-Khalil, Making Peace is a Marathon

Get Wise Wednesday: Cheer Up!



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