Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.

 

 

Good for You Tahini Blondies

Good for You Tahini Blondies

Jill Fergus

I love having healthy, homemade treats around, but I'm not a fan refined flour, sugars and saturated fats. This recipe is one to keep on hand! Gluten free, vegan (optional) and high in protein, fiber and healthy fats, these Good For You Tahini Blondies fast became a family favorite. These whip up quickly and technically don't require a bowl. I've tried a few chick pea chocolate chip cookie recipes in the past, and haven't been blown away. Adding tahini did the trick! If you prepare the vegan option, you may also enjoy the dough raw😋 For high impact, drizzle melted dark chocolate on top. And, these are great for breakfast with a cup of coffee!

 

METHOD

Gluten Free Good for You Tahini Blondies

1 can chickpeas, drained and rinsed

1/2 cup good quality tahini

1/4 cup organic peanut butter

1/3 cup agave (or maple syrup for more prominent flavor)

(If not vegan, you may add an egg)

1 tsp vanilla

1/2 tsp salt

1/2 tsp baking powder

1/4-1/2 cup organic (vegan) dark chocolate chips of choice (to taste)

1/4 cup Chopped pecans (or nuts of choice), optional

Flaky sea salt for finishing (optional)

Melted dark chocolate to drizzle (optional) 

Preheat oven to 350F and prepare an 8x8 pan.

Set aside all but a handful of the chocolate chips. Add the handful and all ingredients to a food processor and pulse until sticky dough forms. Fold in remaining chips and chopped nuts, if using. Spread in pan with silicone spatula and bake for 15-18. Be careful not to over bake as you want these to remain fudgy and not dry. Sprinkle with flaky sea salt while hot. Drizzle with chocolate of you like!

Creamy Escarole and White Bean Soup

Creamy Escarole and White Bean Soup
S'mores Blondie Bars

S'mores Blondie Bars