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.



Breakfast or Anytime Tahini Oaties (Oatmeal Tahini Cookies- gluten free and vegan)

Breakfast or Anytime Tahini Oaties (Oatmeal Tahini Cookies- gluten free and vegan)

I love experimenting in the kitchen and sometimes the tastiest treats come about by accident. I was developing recipes and looked around at all of the ingredients that were out on the counter and inspiration struck! I am generally a savory breakfast kind of person while my family does crave sweets, but I hate nutritionally void sugary foods. These cookies scratch that itchy sweet tooth while providing solid fuel for all. Adding peanut butter makes these a powerhouse treat which will delight at breakfast and snack time. Who wouldn’t like to have cookies to start the day?!?! BONUS: one bowl, one spoon, gluten free and vegan. (Should you want the other version: whisk the peanut butter with some cream cheese and confectioners sugar, you will get that yummy indulgent kind of creamy filling!)


makes 15 single cookies or 7 sandwich with one for the chef! 

cooking time 10 minutes


2 cups gluten free rolled oats

1 cup almond meal/flour  

1/2 cup hazelnut flour

1/4 cup Qia by Nature’s Path (a prepackaged hot or cold cereal of buckwheat groats, hemp seeds, chia seeds- you may assemble your own combo)

1/2 cup tahini

1/2 cup dark maple syrup 

1/4 cup agave

1/4 cup chopped dates and/or dried apples, apricots, cherries, raisins, currants... (optional)

1/2 tsp vanilla paste or 1 tsp vanilla extract

1/2 tsp sea salt

1/2 tsp baking powder

organic peanut butter of choice and/or fruit preserves if making sandwich cookies



preheat oven to 350F

line a large baking sheet with parchment.   

- In a large bowl, combine dry ingredients, add wet and stir until well combined.  

- On prepared baking sheet, scoop batter (about 2 tbs each- I like to use a small ice cream scoop) about 2” a part. Press gently, but do not flatten, to create uniform disks.  

- Bake for 10 minutes and transfer parchment to cooking rack and allow cookies to cool.  

- Enjoy as is, or create cookie sandwiches with peanut butter and or jelly.  

- Not just for kids.  


customize as you like or keep it simple! 

Pumpkin not a Cheesecake Tart

Pumpkin not a Cheesecake Tart

Apple Buckwheat Galette with Halva and Maple Tahini (gluten free)

Apple Buckwheat Galette with Halva and Maple Tahini (gluten free)