Persimmon Pudding Recipe; Fruit of the Family Tree

Food connects us with loved ones and helps us open our hearts to our heritage.


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Summer is a great time to start new projects (or finish up ones from last year), find new hobbies, or reconnect with friends and family. With the kids out of school, families are traveling and taking time out to have a good time together. Except for business owners in the HVAC industry. Air conditioners never stop breaking down, and people never stop calling. (Like 8 p.m. on a Sunday night type of never stop calling). It keeps you busy and on the go all the time. I know this since I work with my dad part time as a technician. Sometimes though, it is necessary to make time for yourself.

My dad wanted to take a weekend trip to Southern Indiana to visit some family from his mother’s side (who passed when I was a baby). Taking time to see family and visualize where your heritage lies is important. In fact, after this weekend getaway, I feel connected to my past that runs a lot deeper. My roots start in a small town in The Hoosier National Forest known as Valeene. “God’s Country”, they call it. The way of life is different here. My dad told me stories of playing in the Patoka creek in the summer, and getting a pickle from a wooden barrel at the small grocery store. You can go for miles, from town to town, and only pass a couple gas stations. Although it might seem desolate on the open roads, zooming though the rolling hills, it is nothing short of welcoming inside these southern homes. I was so inspired by my family’s heritage (I will talk more about after the recipe), I did a little archiving.

Look at this from the Indianapolis Star in 1971:


Valeene is not a place to be reckoned with.

When we arrived, Doris, my great aunt in-law, greeted my father and I with smiles and hugs. I greeted her with a Persimmon Pudding I had made with leftover pulp from last fall. Persimmon Pudding is one of those Southern things that is treated like a delicacy. My dad always keeps his eye peeled for persimmon trees around town (rare here in the North), and will bring my these bitter little fruits after a the falls first frost. He used to do this as a kid for his mom when he was a little boy he told me. He had an old Valeene cookbook with a couple really great Persimmon Pudding recipes in it. After making a dozen puddings myself, I have tweaked and formed my preferred Persimmon Pudding. I was a little nervous taking this to Southern Indiana though. Here is where the Persimmon Pudding began, the place where the best is to be had.

Doris cooked up a hardy meal of chicken and noodles, with her mashed potatoes, green beans, fresh garden tomatoes, homemade coleslaw, and her vinegarized cucumber slices. It was all a treat to me since I gave up my hardy southern cooking style about a year ago. Doris surprised us with homemade ice cream and fruit cocktail cake. I knew I had a sugar free detox diet to stick to, but this was less about indulgence in flavor, and more about indulgence in sharing meaningful food with family. I quickly grabbed a piece of my persimmon pudding to at least taste test it. I was delighted as I usually am. Then everyone else started taking bites, and everyone was very pleased. The texture was denoted as wonderfully smooth, and dense with a hardy persimmon flavor. I am sure my Southern family is no stranger when it comes to this delicious dessert, and I was so glad they were delighted with it. I was gasping over the fruit cocktail cake Doris had made. It was quite the remarkable dessert itself.

After our bellies were full, and the plates were cleared from the table, we sat around sharing recipes, gabbing over old times past, and the change of times. Doris gave me another Valeene cookbook to take back home. I’ve already read every recipe. It was so nice to share this experience with my family. I will always correlate persimmon pudding now with that warm feeling of being surrounded by good people. This might not be a sugar free recipe, (although you could make it so), this is the recipe I shared with my great aunt Doris and the others in the little far-away town of Valeene, Indiana.

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Left to Right: Second Cousin Cathy, great aunt in-law Doris, myself, father Rich Simpson


(As you can see I use my Valeene cook book quite often, as my grandmother and great grandmother had done so before myself (Notice my great grandmothers name “Grace Stroud” elegantly wrote))

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My recipe varies slightly from the one found in the Valeene cookbook.

Persimmon Pudding

Makes 12 servings (9×13 pan)


  • 2 ¼ c. persimmon pulp
  • 2 c. sugar
  • ¼ c. butter melted + an extra Tbs. or two for love 😉
  • 3 eggs, yolk and whites separated
  • 2 c. goat milk (you can use regular, but this is all I had on hand and it tastes great!)
  • 2 c. flour
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • ½ tsp. nutmeg
  • 1 tsp. vanilla extract


I like to go ahead a beat the egg whites till they’re decently stiff, 2 min on high.

Mix together the dry ingredients, don’t worry about sifting, but go ahead if you must. I didn’t.

Mix in another LARGE bowl persimmon pulp, melted butter, egg yolks, and milk.

Mix the dry into the wet a little at a time, then fold in egg whites last. Pour into a greased and floured 9×13 baking dish. Bake at 360° for 45 minutes, or until a pick comes out with tacky crumbs on it. It is a pudding after all.

This pudding will look pretty in the oven, but it WILL DEFLATE. Don’t panic, that’s just how southerners like it. It’s not a crumby dessert like brownies or cake, it’s dense like fudge, but light like pudding.


A Closer Look Into the Story of My Awe-Inspiring Grandmother – Goldie (Stroud) Simpson

City life can be hectic, busy, and feel a bit congested sometimes. Many times, ideal vacations entail getting away from the hustle and bustle. Being in Southern Indiana made me feel like I had escaped my crazy life back in Anderson. Valeene was even more disconnected in the 1940’s when my grandmother Goldie (Stroud) Simpson was growing up there. It made me wonder though, why did she leave her family down south and start a new city life up north? I always figured my grandmother gave up her life in South to come work in the booming GM factories up North. This weekend trip shed some light on the subject, as I learned what a strong-willed woman my grandmother must have been.

I had only met my great aunt and second cousins when I was just a little girl, so my memory of them was faint at best. I remember “mooing” at the cows on the farm and crossing a little bridge on their driveway. The farm was originally home to my father’s grandmother and grandfather (where his mom grew up). Later, one of the boys took over the farm and lived there with his wife (my dad’s aunt in-law, Doris), making her my great aunt in-law. Doris (Free) Stroud still lives there today. The other faint memory I have is attending her husband’s funeral. This would have been my great uncle Wayne Stroud. I remember being so sad, because at the time of the funeral I was aware and remembered the time I had visited him as a very little girl, and riding in his truck in back country. Those memories have since passed my brain.

My dad would always remanence about how much he enjoyed weekend trips to southern Indiana as a kid with his mom and dad to visit his grandma, uncle Wayne, and aunt Doris. It appeared to me country life the way they had it was so much better. I learned though, in the 1930’s and 1940’s, it may not have been so great for women. My dad told me that his mom’s father was a mean old man. Goldie was the only daughter of 4 children. She spent her days working with her mother on the family farm doing house chores. You can imagine the loads of laundry a bunch of farm boys would make. Once she reached high school age (16), she was told to drop out of school and help at home full-time. While she would work long and hard days, the boys would get away with goofing around and taking day trips to the city of Paoli. The little house in the country on 140 acres of farm land that I thought was simply quaint, was a place of desolation for my grandmother. The house had a little well at the bottom of the hill where they got their water, and an outhouse for the bathroom. Who could blame her for making a run for it?

She took a chance and moved to Anderson, Indiana to work in the GM factories. Her father disapproved of her leaving, and he let her know it for the rest of her life. He never gave her a welcome when she’d come to visit, and even acted bitter towards her children, his own grandchildren. When he died, he left her nothing. Her mother was always kind and empathetic. She’d always do what she could to make right her husband’s wrong doings. Goldie met my grandfather, Paul Simpson who passed before I was born, and had four boys. In Goldie’s father’s eyes, Paul was a no-good city boy, but Paul treated her with love and respect.

She was regarded as a home maker, but she is more than that to me. In a time when women weren’t encouraged to think for themselves, she did, and I praise her for her courage. She beat two types of cancer when the doctors said she wouldn’t. She also raised my father, who is a mighty great father because of her. I know now where my resilience and drive stems from. I hope to live a life she’d be proud of. I am a survivor, just as she was. Just as her story is in my heart.


My Beginnings; Aspiration After Aspiration

Children aren’t irrational, the
world is…

Children are simple. Simply complex with beautiful fragile minds. Just as we always feel pity for helpless animals, I feel an inclination to take extra care with children too. Unlike animals, children can’t always preserve the sort of innocence and dependency as animals do. We expect them to grow up, pay taxes, and raise children themselves someday just like the rest of us. Most children don’t even think about this phenomenon at a young age. Most children never think about being done wrong or intentionally hurt. Of course, there’s always some that do, like myself.

I came into this world with an alcoholic and drug addict as a mother. No number of cute giggles, amount of baby’s breath, or crocodile tears was going to persuade her to change her ways. I was the last of four children she brought into this world. The three before me are of a different father, who has since passed. I was, and am still, very fortunate to have a spiritual father that has pushed me in every aspect of my life. His goofy quirks like singing silly songs, or cooking bacon and eggs every Saturday morning, let me live out a happy childhood. My mother and father finally split when I was around 13 years of age. By this time, I had come accustomed to life giving liberally handing out lemons. Shortcomings were something I just assumed happened in most situations, and I was prepared for anything life had to throw at me.

As a little kid, I was very observant. I took notice of everything that went on around me. I would analyze things, and take them apart to understand how they worked. I didn’t just pull the tape out of cassettes for fun. It started with me looking at the wheels and wanting to get a better look at the whole mechanism. Oddly though, when I started school, I struggled academically. My mind couldn’t focus in on tasks and executing what I was told to do. Eventually I got better at this and learned how to be task oriented. When I went on to middle school, I struggled with math. I was always angry, moody, and sometimes down right depressed. The last thing on my mind was pre-algebra. I found more pleasure in being a free wild spirit. Heaven forbid someone suggest I sit down and study for an hour. I rather be consumed by the drama, and be a headache to some of my teachers. This isn’t an odd way for children to behave, especially for kids with a troubling background.

It all changed luckily. I went in with the same attitude of “screw it”. Dropping out did not sound like such a bad thing to me, for I knew that the world sometimes cradles individuals that faltered in life. I saw it all the time with my mother. She never seemed to reap any consequences for her actions. I knew it was unfair, but I had no real intentions of being much better. That was until my first day of 9th grade algebra. I had a teacher who told us, “Today you make the decision to do it right. Take AP dual credit classes now. Don’t wait till 10th grade to get with the program. Desire to achieve beyond all expectations today”. Those words were a wake-up call to me. For some reason, they resonated. I didn’t want to get into 10th grade, falling short in required credits to graduate. For once I felt scared, but hopeful, and in control of my future. I decided then, I wanted to have a future of endless possibilities. I cleaned up my act and attitude. I began to respect others, and in turn, found how to fully respect myself. I didn’t feel such a need to be the center of attention.

By my senior year of high school, I had 37 AP credits, a 4.6 GPA, and a bunch of dreams considered unattainable. I had been flying through high school with straight A’s and finding success in every venture I took until approximately 3 months prior to graduation. I had held valedictorian all through my high school career. The vice principal informed me that they decided to count 8th grade mathematics for high school credit. The same class I couldn’t care less about. This kicked me back to 3rd. There were several girls in high school that had a bit of a vengeance against me because I would always hold the pole position. I didn’t really care too much about what the rank was, but I was applying to colleges like University of Chicago, North West University, and Harvard. I wanted that rank to prove I could do it. With a class of over 400 people, I worked my hardest to obtain it. I told myself I wouldn’t settle for less than Ivy league or at least something close. I felt like I deserved it, but those schools didn’t think the same.

This blow was the first big blow I encountered and had to swallow since I was a little girl. It reminded me how unfair life can be. I have always loved art, as it was an outlet for me to be free. I feel like that is my true calling, to create beautiful products from my own troubled heart. I knew that in high school. That is why I applied to The Chicago Institute of Art along with all the Ivy Leagues. I was accepted with a good scholarship into their Interior Design program. I decided to pursue engineering by the time I received my notification of my acceptance to this prestigious art school. I knew I was good at math and science, but there’s a bit of a darker reason I chose this path. I would sit in the calculus room during lunches and study during my senior year. One day, a representative from the Indianapolis art institute came in to speak with the teacher about providing information regarding the art school to the students. He brushed her off and told her to come in during his remedial math class. “I’d be happy if those kids did anything with their life. Art school would be better than them being delinquents”, he said. That was when I decided, I won’t go to art school.

I muddled with a college selection all summer. I was considering Pepperdine for economics, and Worcester Polytechnic Institute in Massachusetts. Both were going to cost a lot of money, and I knew I had a full ride to any Indiana state school. I realized by about July that I messed up. I made a last second scrambled and applied to Purdue University as Exploratory Studies. It wasn’t a matter of choice; the engineering school was filled up. The collegiate experience, I will leave for another blog. It has a whole host of other life lessons. I eventually switched schools. Guessing I reapplied to art school, right? Well wrong, I decided to pursue Mechatronics Engineering at Purdue Polytechnic Anderson. I found a happy place with a promising future.

The take away here is, I was once a child. I could dream and push and SUCCEEDE. Not all the time though. I set myself on a path of success just to see myself pile on more bigger and better dreams. My dreams were pure and untouched by negativity, even though I came from such a scary past. My grit, the drive to become my best, came from a few positive motivating words. A life time of hurt didn’t keep me from pursuing my full potential. A few words though were enough to make me question my true talents and the opportunity to hone in on my best skill sets. Children are fragile, but they are equipped with the ability to heal. I wish the Courtney in 2nd grade would have been sitting in that calculus room during lunch my senior year. When the teacher made the remark about art school being for dead enders, I wouldn’t have even digested those words.

Although it is easy to think that way, I have developed new dreams and goals around my reality. I hope to work in the aviation field someday. I would love to work with a company like Airbus or Boeing, but my dreams don’t stop there. I have always loved the stars. I hope to be a part of Space Exploration in some way or another. I’d never turn down the opportunity to engineer for NASA or float around up in space. I went to Spring Mill State Park during my weekend getaway. I had to stop at the Gus Grissom Museum. He was a graduate of Purdue University in Mechatronics Engineering, and flew up in space on the Gemini III, Molly Brown. That was his most famous voyage. This ship, along with his suit was on display in this little museum. I asked myself if I could climb into this tiny capsule and put my faith into a tin can. Of course, I know I could. I’ll shoot for the moon, and even a new universe, and I’ll get there. A little tin can (and a lot of fuel) got Gus Grissom out of earth’s atmosphere and back home safely. That was just one of several successful voyages. I think my faith in my own voyage will take me even further.


Reality Check on Meal Prepping

Spend Your Sunday Afternoon Prepping Your Internal Power

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Who, What, When, Where, Why, and How the heck does anyone like MEAL PREPPING?!

So let’s first answer those question.

Who is meal prepping? Just about every fitness guru on Instagram. Being honest, if we get on social media and notice what “athletes” or photogenic gym fanatics are posting, it is typically a marketing call to action, a photo of them endorsing a supplement or clothing line, or their weekly meal prep. That meal prep includes: 4 broiled salmon filets, 3 baked chicken breast, 12 oz. of grilled asparagus, 12 oz. of broccoli, and 20 oz. of brown rice. Of course all this stowed away in cute little meal prepping boxes and ready for the freezer… Also, I am a gym fanatic. I am a personal trainer, and I also love life.

Alright, what, by definition, is meal prepping? Well, here it is according to… “in a nut shell is the act of preparing food in advance to stick within a certain diet/mealplan/schedule, etc.”Meal Prep” can also be defined as preparing and seasoning meats (or any other proteins) in advance, as well as washing and drying of certain fruits, vegetables and/or snacks.” By definition it sounds alright to me. I myself follow this sort of ideology. Although, points out that “Depending on your meal prep planning, it is possible that you may eat the same thing every day for an entire week when you meal prep.” Which if you are looking at main stream social media, and follow what the trendy fitness models are doing, you will probably be experiencing NO variety when it comes to what’s IN the box.

When do you meal prep? Many of these insta-famous icons are doing their prep on #mealprepsunday. Typically it is a once a week ordeal where the kitchen becomes an overload of dirty pans, Tupperware lids flying around, and a sore back.

Where do you meal prep? The kitchen. No where else. Go slave over stove…

The golden question: Why would one meal prep? The internet told us it works. The little meal prep trays are cute. We want to have 12 of the same meals all lined up in orderly rows and columns just to take a picture of it and post it on our own instagram. Oh look, I’m up to 12 likes on this post. I’m not saying people do it for likes, but it is the trend, and we want to do whatever beautiful people are doing. Just with any fad diet, they come and go. Meal prepping is a great concept. Some people meal prep identically to the way a professional body builder shows they meal prep on their social media account. It is something that works for them, but may not work for everyone, and most likely won’t work for a lot of people.

How do you meal prep and like it? I cannot answer the later part of this question in regards to conventional meal prepping. First set aside the time. A meal prep session where you prepare meals for 5 days may take 60 – 180 minutes, according to That is just in kitchen time. Don’t for get about the fun shopping trips where the 4 broiled salmon filets, 3 baked chicken breast, 12 oz. of grilled asparagus, 12 oz. of broccoli, and 20 oz. of brown rice will be bought. Oh look, country style pork ribs are on sale… That trout looks mighty tasty. I could go for shaved turkey, but maybe tomorrow I’ll want turkey meat balls on a whole wheat hoagie. Oh wait, never mind, I’ll be eating salmon with asparagus for the next 7 days. I am sure the point is understood.

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That looks painfully difficult, as well as physically and mentally exhausting. I am a cook-aholic, and the sight of this makes my skin crawl. Just in case someone who meal preps like this in the above photo is reading and thoroughly enjoys it as well is content with their way of eating, then that is just fine. Eating is a very personal and spiritual thing I believe. Eating should fuel our bodies, as well as make us feel happy and content. When I am sad nothing makes me feel better than a cup of tomato basil soup with my almond motz biscuits. When I am feeling bouncy and happy, I can almost always go for a tuna salad sandwich, or even a whole baked chicken! (I wont eat the whole thing… promise- my dogs help me)

The purpose of this article isn’t to persuade you to give up meal prepping, or think that meal prepping is wrong. The purpose is to show the advantages of swapping traditional meal prepping with a method that works for YOU. Take a second to really think about how you feel during the week. Is it one single emotion, one single energy level, one single predicted day/time that cravings will hit? I want us to become equipped with minds that can properly process all these varying factors, and not feel bummed because we felt inclined to cheat or less excited to eat chicken breast for the 4th day in a row. Instead of having this “bite the bullet” attitude about food, I have a very open and cognitive mind for what I feel, why I feel that way, and what that feeling is telling me I need. That may be sleep, journaling, yoga, or food. I used to struggle with binge eating. Just because I had 3oz. chicken breast, with some rice and an abundance of asparagus, did not mean I wasn’t going to stop by the vending machine to grab a bag of chips, or reach for a doughnut if they were out for the taking. I was still probably going to opt for a latte instead of a plain coffee and just mull over the food that I wanted to consume.

Between meditating, appreciating life, regular exercise (yoga, weights, cardio), being involved in activities I enjoyed, and finding a sense of peace but active recognition of my goal weight/health, I have been able to eat intuitively and fully love food. No grudges, no mulling over the cake I can’t eat, no fear of hating the meal I have to eat tomorrow, because I will eat what I want. Let’s rewire our brains, attitude, and ties to food and the way we view it.


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So Who, What, When, Where, Why, and How do you do a Courtney Simpson meal prep?

First though, I would like to share with you how I view food. It is where happiness begins. Food sustains life, and therefore should sustain happiness. Food should be created with thought and made out of love. It should play a role in creating a table worth of wholesome conversation and good company. It is not an enemy making us fat, or making our ailments worse. We must derive from food the healing benefits it can offer us in all aspects. Physically, mentally, and emotionally.

Who does a Courtney Simpson meal prep? Individuals whose diet is a way of life, and not some short term project. This is for people who are busy, but want to keep their health in check. They may have goals of gaining weight, losing weight, or simply maintaining their weight. Maybe it is nothing to do with weight. They could simply want to feel better all around. Required is the ability to see that we are complex humans with complex needs. Plants are happy with water and sunshine. As humans, we need a hosts of different forms of fuel.

What is this form of meal prepping? It’s what YOU make of it. It’s eating without restrictions other than the boundaries that YOU want. At the grocery store, when I am looking at food for dinner or lunch, I buy what looks good and fits in my nutritional needs. Here’s the trick. I buy extra. When it comes time for dinner, say I am having chicken, quinoa, and broccoli. I will cook approximately 2 extra chicken pieces, 2 cups of quinoa, and 1-2 cups of broccoli. I will freeze the 2 extra chicken pieces (I will explain my freezing method below in How To). I freeze what I know I can’t eat before it goes bad of the quinoa and broccoli. I freeze in snack size zip lock baggies in single portions so I can pull out what I need easily. Say tomorrow I have pork chops with green beans and red potato bites. I will do the same process here. I do this process on and on. I quickly have freezer full of meals and sides that I can mix and match at my leisure. This form of meal prepping allows you to mix and match a large variety of different foods for your lunch or dinner.

When is this meal prepping done? All the time, but in little increments of time. There will be some nights when we simply don’t have time to cook a dinner. That’s when your freezer or refrigerator full of different foods comes in handy. The last thing you want to see after a long day is a little predetermined meal that frankly is getting old. This also holds true when you DO have time to cook dinner. If you have the time to cook, take that time to connect with food. Create something tasty and rewarding in nutrients. That is the golden time of when the meal prepping is done. This is a time to be proud of what you’re cooking and feel inspired about what YOU are wanting and needing.

Where is this done? The kitchen, but not a hectic meal prepping kitchen. It might just be you cooking a typical meal for the kids. Maybe you have relatives over and your favorite cousin is over helping you put together an Italian inspired dinner. That food will be filled with good tastes, as well as good memories. That food means something so much more than a diet. It’s connecting with your emotional needs as a human as well. This meal prepping is done with the heart.

Why should someone adopt this meal prepping style? It will give you the power and control over what you eat. One things human dislike is confinement, and that includes what we eat. This fact is a good reason alone, but also you will discover that you’ll never lose 2-3 hours  in the kitchen of cooking and cleaning. I know the argument of traditional meal prepping is, “We meal prep so we wont pick out unhealthy lunches or too much to eat!”. That is a great way to think about eating, but the entire idea of this eating life style must be adopted. It can not be forced. If when we open our predetermined meal prepped lunch of 3 oz. grilled chicken and veggies with brown rice, we must not have this resentment of what we are eating. We must not be consumed with thinking about cravings for other food. I guarantee that people who perform traditional meal prep, find themselves always wanting more. If you are wanting ribs, cook up a delicious batch of country style ribs and enjoy them. I rather see myself eat an extra ounce or two of meat, or load up on too much baked sweet potatoes, than feeling stuck, feeling tired, and battling cravings that I find with traditional meal prep.

How to do a Courtney Style meal prep? As stated above, you cook dinner with about 3-4 extra servings, and freeze what you know you wont be eating within 3 days (or it will start to spoil). To freeze meats, wrap your meat FIRST with plastic wrap, THEN with tinfoil. For added protection you can add an extra layer of tin foil. Write on the tin foil what you cooked (turkey “ham” (it’s delicious I promise!)), and the date frozen (turkey ham 07/30). It will last just fine in the freezer about 3-6 months. Chicken tends to dry out a bit in the freezer, so I will put a little bit of the chicken juices, or water on my chicken before I wrap it all up. When it comes time to eating your frozen food, you can either set it out the night before to give a 12-24 hour thaw time, or you can use a microwave to defrost as you typically wood any frozen meal. I always sit mine out the day before. I like the way it taste when I let it thaw slowly. Do the same with the zip lock bags with your single servings if they are frozen. I almost always have a batch of quinoa in my fridge because I use it on EVERYTHING. Salads, fish, yogurt for a veggie dip, etc.


I will show you some of my meals I have put together, and quick recipes.


This is my simple lemon herb chicken with fresh fruits and veggies. This chicken is frozen, so I got this meal put together the day before. I was putting together a veggie tray for dinner the night before, so I went ahead and just threw a bunch of those veggies in my lunch box. The next day I had a yummy lunch all ready for me! I have currently gone fructose free and have forever fixed sugar cravings, but fruit is also a great option. I rather we all eat a handful of grapes than a butterfinger. Did someone say… butterfinger…? *drools*

Citrus Herb Chicken

Makes 4 servings


4 boneless, 1 serving size poultry pieces, (you can use chicken or turkey!)

2 citrus fruits (lemon, lime, tangerine) – I used lemon

coconut oil


2 Tbs. your favorite blend of herbs – I used pepper, sage, and Italian Herb Blend


Preheat oven to 375 °F.

Pound poultry to ¼ inch thick and lather on citrus juices. (You can do this step the day before and let it marinade for extra YUM)

Coat poultry lightly with coconut oil, then continue to sprinkle on salt and herb blend of your choice.

I like to place my chicken on a pan with a little wire rack so they aren’t swimming in their juices, but that is just my preference. To lock in moisture, you can wrap it in tinfoil and bake it like a baked potato as well.

Bake at 375 for 15 – 20 minutes depending on poultry size you are baking. My 4 oz sized breasts took about 18 minutes exactly on the lower rack in my oven.


You can get creative with your left overs. You don’t have to leave it as a whole piece. You can shred it, chop it, and cube it. Put atop salad, roll up in a flatbread, or mix with avocado, onions, and greek yogurt to make homemade chicken salad sandwich spread. 

Here are some more examples below:


In this meal prep, I made coconut butter, which I talked about making in my Sugar Free Zucchini Bread recipe. It’s simple: blend up a cup of coconut shavings in a food processor. I had to add a little coconut water (or you can use coconut milk), to get desired consistency. I put this on a wasa cracker  with a little bit of Joseph’s Maple syrup drizzled on top. Pure heaven! I love letting my taste-buds add passion to my healthy cooking!

Most of the time we want to eat when others are eating. It is a social thing that feeds are inner self. Break bread with your loved ones and enjoy their company. Share that commonality of tasting the same food, and relate to how wonderful the aftertaste is. Let yourself enjoy this. If you take time to make peace with food, understand what you need versus what you want, you will find eating to be a VERY enjoyable thing.