Inside HRHQ: The Ultimate Kitchen Rundown

If you’re ever looking for me, you can almost *always* find me in the kitchen. I like to think of it as HRHQ (healthful radiance headquarters) because it’s where allllll my work gets done. It’s my favorite room in the house and I love it most when it smells like cookies. These vegan oatmeal chocolate chip cookies to be exact. But most of the it smells like roasted veggies, which isn’t a bad thing.

I’m not one to full-out “meal prep” but at the beginning of each week my present self is always thanking my past self for preparing some veggies, starches, proteins, and dips/spreads. I use these to make my favorite loaded bowl for lunch or dinner. Sounds like a ton of work but when it’s done efficiently and with care, it can be therapeutic. Or maybe that’s just me.

Today, I’m finally sharing exactly what goes on in this space creative space of mine. Below you’ll find everything from veggie prep to pantry staples to product recs to make your cooking space your happy place too.

Inside HRHQ: The Ultimate Kitchen Rundown

Sticky Sweet Potato and Lentil Curry

Last week I shared an Insta post about slow roasting sweet potatoes for peak sweetness. I took them to the next level by using leftovers in a lentil curry and I’m still emotional over it. The best part about this dish is that it can be enjoyed both hot and cold, plus it’s packed with protein and my two favorite carb sources (I crave carbs like crazy in the winter they’re so warming and grounding for me)! Anyone else?


sticky sweet potato and lentil curry:

-1 onion, diced
-1 cup diced carrots
-slow roasted and chilled sweet potatoes (peeled and chopped into cubes, coated in a LOT of oil and sea salt and a pinch of curry powder, roasted at 320 for 1.5 hours flipping halfway).
-1 cup steamed lentils
-1 cup vegetable broth
-1 can tomato paste
-1 can full fat coconut milk
-1 bag baked kale (raw kale massaged with oil/sea salt/ACV/nutritional yeast and baked at 300 for 45 minutes)
-curry powder, sea salt, cumin

sauté onion and carrots in oil and seasonings until soft. add in lentils, coconut milk, .5 cup vegetable broth, tomato paste and cook for a few minutes. once some of the liquid starts to absorb add in the sweet potatoes and kale and add in remaining broth. turn heart to high and cook for about 5 minutes with constant stirring. reduce heat to low and partially cover the pot, let cook like this with occasional stirring for about 40 minutes. add more liquid for a runnier consistency. i always add a touch of maple syrup at the end! 

Kitchen Counter Fudge Brownies

Vegan, Grain-Free, Gluten-Free, Refined Sugar-Free

You’re probably wondering whatttttttt the name of these brownies means. If you know me at all, you know that I have a savory craving 9 times out of 10. But the other night the sweet tooth I never knew I had was asking for brownies and it just wouldn’t shut up. Since I had just come home for the weekend from school, I didn’t have many groceries to work with here. And then, I saw them: a sweet potato and a ripe avocado, all cute and comfy snuggled up on the counter. You know where it goes from here…I gotta say, I didn’t think these would work but they. are. so. GOOD. You don’t taste either the potato or avocado, they’re purely for texture. And trust me, the texture is what makes these. Rich and fudgy and so dense…what are you waiting for?



Kitchen Counter Brownies:

-1 large steamed sweet potato
-1 large ripe avocado (or 2 medium ones)
-1/2 cup cacao powder
-1/2 cup + 2 tablespoon pure maple syrup (save the tbsp for later in the recipe)
-1/2 cup almond flour
-sea salt
-1/2 cup chopped walnuts  (split in half, some for the batter and the rest for topping)

To quickly steam the sweet potato, I poked a few holes in it and then wrapped it in two layers of damp paper towel. Put it on a microwave-safe plate and microwave for about 7-9 minutes (depending on how strong your microwave is, i did 8). While thats cooking combine the avocado and maple syrup. In a food processor and pulse until well-mixed. then add in the cacao powder and almond flour and mix again, add the two tablespoons of maple syrup. Add the steamed sweet potato (no skin) and blend on high until fudgy and rich (about 3 minutes). Fold in the walnuts (DONT blend, pulse quickly or do it by hand). pour batter into a parchment paper lined 8×8 brownie pan and bake at 350 for 20 minutes. These won’t hold together all that well since they’re insanely fudgy, so let them cool completely (I did overnight) before cutting and serving!


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