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Cooking Therapy

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Although the loss of a loved one is a universal experience, individuals who experience this loss grieve in different ways. Cooking and mealtimes are often overlooked aspects of grief and daily activities such as eating, meal planning, and grocery shopping can become painful and isolating. 

Introducing Cooking Therapy, a collection of our favorite recipes that's easy to make at home. Cooking empowers individuals to express their grief in healthy, rational, and positive ways. 

If the thought of cooking for one has been weighing you down, then read through some of these amazing recipes shared by our staff here at Roupp Funeral Home and others that have went through exactly what you're experiencing right now.


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2 sweet potatoes, peeled and cut into small cubes

½ yellow bell pepper, finely diced

½ red bell pepper, finely diced

1 small onion, finely minced

1 Tbsp smoked paprika

2 Tbsp olive oil

1 tsp salt

½ tsp ground red pepper

1 lime, juiced

¼ C chopped parsley

4 strips of bacon

1 bag of collard greens

1 Tbsp apple cider vinegar

2 eggs


Preheat oven to 425 degrees. 

Mix first eight ingredients in a large bowl and toss by hand to coat. Line a baking sheet with parchment, and pour mixture on sheet. 

Cook for 20 minutes until tender, golden, and crispy around the edges. Remove from the oven, drizzle with lime juice and parsley. 

Meanwhile, cook the bacon in a large skillet until golden brown. Remove and drain on paper towel. Crumble into smaller pieces. 

Add the collards to the pan, salt to taste, and cover until wilted. Deglaze with 1 Tbsp vinegar.

Cook the eggs to your liking. In a large bowl, mix the sweet potato hash with the collards and bacon.

Portion onto plates and top with an egg.

Recipe recommended by: Vanessa Devett


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1 potato

2 Tbsp olive oil

1 clove garlic

1 small zucchini

¼ C. Italian vinaigrette dressing (recipe below)

5 olives, halved

Watercress or arugula (opt.)

Salt and pepper

Italian Vinaigrette

½ C extra virgin olive oil

1 clove minced garlic

½ tsp pepper

1 Tbsp prepared Dijon mustard

3 Tbsp apple cider vinegar

2 tsp Italian seasoning

Mix all ingredients in a blender, lastly adding olive oil in a slow stream.


Peel potato, dice, and cook in salted water until tender. 

Peel the garlic and crush it slightly with the side of a chef’s knife. 

Meanwhile, heat 2 Tbsp olive oil in a large skillet with the garlic, and then discard the garlic. 

Dice the unpeeled zucchini and sauté gently in the oil until lightly browned. After the water has rendered out of the zucchini, salt it to taste. 

Drain the potatoes and coat with Italian dressing. 

Add zucchini and olives and toss gently. 

Serve immediately over watercress or arugula.

Recipe recommended by: Venessa Devett


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1.5 cups carrots, sliced

1.5 cups celery, chopped

1 cup sweet onion, diced

2 small zucchini, sliced into half moons

1 can diced tomatoes

32 oz vegetable stock, low sodium

1 package cheese tortellini

3 bay leaves

1 tbsp dried oregano

½ tsp dried rosemary

½ tsp dried thyme

2 handfuls spinach

Salt and pepper to taste

2 tbsp olive oil

(add chicken if you’d like to)


Bring 3 quarts of water to a boil in a large pot

In a separate large pot, start by sauteing the carrots and onion in the olive oil until onions are translucent

Add zucchini and diced tomatoes to the pot. Season with spices, cover and cook on medium heat for 5 minutes. 

Pour the stock over the veggies and add the 3 bay leaves. Cover and bring to a boil.

Once boiling, turn down heat to a simmer. Cover pot.

The first pot of water should be boiling, add tortellini and cook according to package instructions.

Add cooked tortellini to the soup and let simmer for 15 minutes. 

Remove from heat, top with grated cheese, and serve with warm bread. Enjoy!

Recipe by UrbanNourished, a Nutrition grad student at Marywood University. Follow her for other healthy recipes at or on Instagram @urbannourished


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1 cup flour

¾ tbsp baking soda

½ tsp salt

½ tsp ground allspice

½ cup oil

¾ cup sugar

1 egg

1 tsp vanilla

1 cup rolled oats

1 ½ cups finely chopped apple

⅓ cup chopped walnuts


Preheat oven to 350 degrees

Stir together flour, baking soda, salt, and allspice

Combine oil, sugar, egg, and vanilla. Mix well.

Add dry mixture and oats.

Stir in apple and nuts, Mixture will be stiff

Spread in a greased and floured 8”x8” pan

Bake for 35 minutes

Recommended to serve warm with whipped cream or ice cream. Can be a dessert or breakfast. Enjoy!

Recipe recommended by Cynthia Roupp

Do you have a recipe you LOVE and want to share? Email the recipe to Hannah at 

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