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.

 

 

Pumpkin not a Cheesecake Tart

Pumpkin not a Cheesecake Tart

This lovely pumpkin dessert is great any time, but especially fun with Halloween approaching! When my kids were younger, we always used to attempt to fill them with nutritious food before heading off to trick or treat. Our hope was with full sated bellies, less candy would be consumed. We also did encourage (and bribe) in other ways- these strategies did yield moderate success. This Pumpkin “cheesecake” Tart is here to help! It’s delicious, loaded with protein and healthy fat, is refined sugar free and may easily be adjusted to vegan. I topped it with some all natural chocolate because it does need to read fun! Happy Halloween! If you want to get a head start, soak 1 cup of raw cashews in water now, and you’ll be ready to whip it up in a few hours! You’ll simply need a high speed blender to prep. This powerhouse may also be enjoyed for breakfast!

RECIPE: 

Pumpkin “Cheesecake“

GF, vegan optional

Ingredients- 

For the filling:

1 cup soaked raw cashews

1-2 scoops Vanilla plant based protein powder (optional)

½ cup pumpkin puree (unsweetened)

½ cup coconut cream (from 1 can refrigerated coconut milk)

1/3 cup maple syrup

1/3 cup greek yogurt or skÿr (nonfat)(optional)

2 tsp lemon juice

1 tsp cinnamon

1 tsp ground ginger

½ tsp sea salt

 

For the crust:

1 cup gf rolled oats

1 cup almond flour

½ cup olive oil or butter

½ cup turbinado (raw) sugar

¼ cup chopped pecans

 

Method- 

Preheat oven to 350F and grease springform pan(s) and line base with parchment rounds

1-Combine all crust ingredients in a large bowl until fully incorporated.

2-Press firmly into base of pan(s).

3-Bake for 10-15 minutes and allow to cool.

4-Add all ingredients into carafe of high speed blender (Ninja, vitamix…) and puree until smooth and creamy.

5-Once crust has cooled, add creamy pumpkin mixture and spread evenly.

6-Refrigerate overnight or for at least 4 hours.

7-Top with your favorite creamy topping (optional, add favorite pumpkin shaped candy).

8-Serve and enjoy!

Grown up topping option: 

bring maple syrup to a boil and spread on silplat or greased parchment sprinkle with pumpkin seeds. When cool (you may refrigerate), break into pieces and enjoy your maple brittle! 

 Candy coated chocolates are a fun topping for kids and grown ups alike. I found these Unreal candies at Whole Foods (no artificial ingredients or colors).

Candy coated chocolates are a fun topping for kids and grown ups alike. I found these Unreal candies at Whole Foods (no artificial ingredients or colors).

 If you prefer maple brittle: bring maple syrup to a boil and allow it to become all foamy. Spread on a parchment lined sheet pan  (grease the parchment) and sprinkle with pumpkin. Refrigerate and break into pieces. 

If you prefer maple brittle: bring maple syrup to a boil and allow it to become all foamy. Spread on a parchment lined sheet pan  (grease the parchment) and sprinkle with pumpkin. Refrigerate and break into pieces. 

Apple and Persimmon Pie with Bourbon Caramel and Hazelnuts

Apple and Persimmon Pie with Bourbon Caramel and Hazelnuts

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

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