site image

Cooking Therapy

site image

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.



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



Bread or a wrap of your choice. If using bread, toast it, cut a clove of garlic in half, and rub the cut surface on the toast for more flavor.

Hummus Ingredients:

1/3C. fresh lemon juice

1/4C. tahini (ground sesame seed paste)

1 clove garlic

2 Tbsp. chopped fresh parsley

1 Tbsp. soy sauce or ½ tsp. salt

1 15oz can chickpeas, drained and rinsed

1 tsp. ground cumin

1 tsp. ground coriander

¼ tsp. ground hot pepper


Grated carrot

Thinly sliced cucumber or zucchini

Pickled ginger

Greens such as arugula, watercress, or baby spinach

Fried or hard-boiled egg


Put all hummus ingredients in a food processor, starting with the liquids first. This helps blend things smoothly. 

If the hummus is too thick, add cold water, 1Tbsp at a time to reach desired consistency. 

To make the sandwich/wrap, spread a generous amount of hummus on bread/wrap. 

Add toppings as desired. Season with salt and pepper. 

Alternatively, hummus can be served as a dip with carrots, celery, jicama, and fresh coconut pieces.

Recipe recommended by: Vanessa Devett



1 acorn squash, cut in half lengthwise, seeds removed

½ tsp salt

1 Tbsp brown sugar, sucanat, or coconut sugar

1 tsp ground cinnamon

¼ tsp ground nutmeg

Two pats of unsalted butter or ghee (clarified butter)

1 tsp olive or coconut oil

About 1 1/2C. Milk or milk alternative such as coconut

or almond milk


Preheat oven to 375 degrees. 

Combine salt, sugar, and spices and rub the bowl of each squash half to coat. Use the olive or coconut oil to coat the cut edge of each squash so it doesn’t dry out while baking.

Place two canning jar rings on a sheet pan. These will balance the squash so they don’t tip and spill. Fill acorn squash halves with milk to level. Bake for forty minutes or until fork tender and golden on top.

Remove to a bowl for serving. Sprinkle with a touch more cinnamon if desired. Eat with a spoon by scooping out the insides and retaining the skin as the bowl.

Recipe recommended by: Vanessa Devett



1/4C tahini

1/2C unsweetened applesauce

1 Tbsp honey

2 Tbsp water

½ tsp cinnamon (opt.)

½ tsp cardamom (opt.)

Sliced fruit


Toasted coconut flakes


Combine tahini, applesauce, honey, water, and optional spices in a food processor, or whisk together by hand. 

Slice apples for dipping or top sliced fruit salad with toasted coconut and some dollops of dip. 

For a thinner pouring consistency, just add another tablespoon of water. 

For a winter treat, serve dip over warm fruit compote.

Recipe recommended by: Vanessa Devett

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

© 2020 Roupp Funeral Home. All Rights Reserved. Funeral Home website by CFS & TA | Terms of Use | Privacy Policy