The best kind of IQS feast, this baked stuffing loaf and shaved sprouts and pecorino salad will be sure to please even the fussiest of eaters…

Serves 6-8


-5 cups (750g) chopped raw veggies (a combo of cauliflower, sweet potato and celery is great; or a combo of parsnip, pumpkin and carrot also works well)

-1 onion, chopped

-4 cloves garlic, skin on

-3 eggs

-1 teaspoon chopped rosemary

-1 tablespoon chopped thyme plus extra sprigs to garnish (optional)

-Good pinch of sea salt

-3 tablespoons flour (editors note: we love almond)

-40 g coconut oil, melted

-1 cup (150g) chopped pistachios

Mushroom Sauce

-3 knobs of butter

-Pinch each of sea salt and freshly ground black pepper

-150 g button mushrooms, sliced

-1/2 cup (125 ml) cream


Preheat the oven to 200 degrees celcius (gas 6) and line a baking tray and a loaf tin (23cm x 13cm) with baking paper.

Place the vegetables and garlic on the baking tray and roast for 30 minutes. Transfer to a food processor (squeeze the garlic out of its skin first) and pulse until the vegetables resemble bread crumbs. Add the eggs, herbs and salt and blend until combined, leaving some chunks. Stir through the flour, coconut oil and pistachios.

Pour the mixture into the lined loaf tin andbake for 40-50 minutes until a skewer inserted into the centre of the loaf comes out clean. (Remove from the oven after 25 minutes and press the extra thyme sprigs into the top of the loaf, if you like.) Set aside to cool a little.

To make the mushroom sauce, place the butter, salt, pepper and mushrooms in a small frying pan over a low heat. Cook the mushrooms for 10 minutes until softened, then stir in the cream. Reduce the sauce until the desired consistency is reached.

Lift the loaf from the tin and slice into thick slices. Serve with the Shaved Sprouts and Pecorino Salad (see below) and the mushroom sauce.


Shaved Sprouts And Pecorino Salad

Serves 6-8 as a side


-1 green apple, cut into match sticks

-400 g Brussel sprouts, shaved or grated

-1/2 cup (125 ml) Powerhouse Dressing (Pg 53 of Simpilicious)

-2 big handfuls of rocket or watercress leaves

-1 cup (100g) grated pecorino or parmesan

-chopped hazelnuts and pomegranate seeds to garnish (optional)


Toss the apple, sprouts and dressing in a large bowl and leave to sit for 20 minutes. Serve with the leaves and grated cheese and sprinkle over the hazelnuts and pomegranate seeds, if using.

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