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.



Fudgy Espresso Sweet Potato and Black Bean Brownies with Hazelnuts and Coffee Cream Cheese Frosting

Fudgy Espresso Sweet Potato and Black Bean Brownies with Hazelnuts and Coffee Cream Cheese Frosting

Fudgy, chocolatey goodness comes together, very simply, right here. When my daughter tasted these, her eyes rolled back in her head and she insisted on taking the rest of the batch to share with her friends (my super pickie hubbie loves them, too)! Okay, so these are made with sugar and butter, so maybe not truly virtuous, but they are far more nutritious than your average indulgence and they happen to be gluten and grain free. If you like, you may substitute avocado for the butter. The frosting is purely optional, but does add that extra special something (and I did use less than half of the sugar found in traditional frosting recipes in order to mimick a “regular coffee with 2 sugars feel”). These are part of a fun #virtualcoffeeparty2018 hosted by Nathaniel Terminatetorkitchen.com. Check out all of the delicious buzzy submissions from this fun group of talented and creative bloggers!

Alexcrumb • Vegan chocolate meringue pie

Ananás e Hortelã • Strawberry Rolls with White Chocolate Glaze

Black.White.Vivid • Emirati Sweet Dumplings with Coffee Syrup (Luqaimat)

Cloudy Kitchen • Tiramisu Sheet Cake

DisplacedHousewife • Banana Espresso Cake with Espresso Bean Buttercream

Feed Me With Amanda • Tea Infused Shortbread

Feed The Swimmers • Fudgy Espresso Sweet Potato and Black Bean Brownies with Hazelnuts

and a Coffee Cream Cheese Frosting

Flor de Cerejeira • Mocha Orange Entremet

Flour Covered Apron • Espresso Banana Muffins with Chocolate Espresso Glaze

From Scratch Mostly • Argentinian Dulce de Leche Churros, Dipped in Coffee Chocolate Sauce

Harvest & Honey • Mocha-Braised Pork & Polenta Bowls

HonestlyYUM • Cafe Con Tres Leches Cake

Love Olive • Breakfast Almond Pancakes with Coffee Syrup

Milk of Thy Kindness • Best and Easy Coffee & Avocado Indo Style

Stems & Forks • Espresso Cinnamon Buns

TermiNatetor Kitchen • Blueberry Creme Fraiche Coffee Cake

The Almond Eater • Mocha Tahini Fudge

The Cinnaman • espresso ricotta cheesecake with emirati date crumb (batheeth)

The Korean Vegan • Vegan Tiramisu



Fudgy Espresso Brownies with Sweet Potato, Black Beans and Hazelnuts with Coffee Cream Cheese Frosting


-       Sweet potato may be cooked in a microwave for about 8 minutes until tender. Fork mashed is fine.

-       I like to use a 15 oz. can of organic, unsalted black beans, drained and rinsed. I find it easier to puree the entire can in a high speed blender, like a Vitamix or purée in your processor before you get started. If it’s being stubborn, add about 2 tsps of water to get it going. I like to add the excess purée  to hummus, soups, nachos…


1 cup cooked and mashed organic sweet potato, approximately 1 large

½ cup organic black beans, pureed (unsalted if using canned)

2 organic eggs, room temperature and lightly beaten

¾ cup good quality cocoa powder

1 Tbs flax meal (optional) 

½ cup 70% dark chocolate, chopped

1/3 cup hot espresso or very strong dark roast coffee

½ cup dark brown sugar, packed

1-2 Tbs dark maple syrup (to taste)

3 Tbs unsalted organic butter, melted and cooled (reserve the remaining 5 Tbs for the frosting)

1 tsp vanilla paste or extract

1 tsp kosher salt

½ tsp baking soda

1/3 cup chopped hazelnuts plus more for topping



1- Preheat oven to 350F and butter an 8”x8” baking pan and line with parchment.

2- Prepare espresso/coffee and in a medium sized bowl, pour hot coffee over chopped chocolate. Stir until melted and set aside to bring to room temperature. Melt butter, and set aside to bring to room temp as well.

3- In a food processor, pulse cocoa powder, sugar, flax meal (if using), salt and baking soda until combined.

4- Add sweet potato and black bean purée and pulse until combined. Add the balance of ingredients (eggs, maple syrup, melted chocolate coffee mixture, butter, vanilla and hazelnuts) and pulse until just combined, be careful not to over mix.

5- Spread batter into prepared baking dish and bake for 25 minutes. Allow to cool on a rack for 10 minutes and lift out and allow to cool completely (before frosting). 

 Coffee Cream Cheese Frosting


-If you prefer a more traditionally sweet frosting, double the sugar.

-This frosting is delicious everywhere and really great with banana bread!


8 oz package cream cheese

5 Tbs butter, room temperature 

1 ½ cups powdered sugar, sifted

1 Tbs instant espresso dissolved in 1 Tbs boiled water, brought to room temperature

1 tsp vanilla paste or extract


1- In a mixer using a paddle attachment, beat cream cheese and butter on medium until creamy.

2- Add one cup of powdered sugar and continue. When fully incorporated add coffee and vanilla and continue beating and add remaining sugar. Beat until creamy and glossy, about 2 minutes. Try not to eat it all with a spoon. 


Taste your work! 




Salmon Burgers with Spicy Mayo

Salmon Burgers with Spicy Mayo

Vegetarian “Tuna” Melt

Vegetarian “Tuna” Melt