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 Bread (gluten free)

Pumpkin Bread (gluten free)

By far my son’s favorite, pumpkin bread goes strong around here a better part of the year. It’s wonderful for breakfast or top with ice cream or a whipped treat and enjoy a yummy dessert. While it is still a treat, at least your still getting a nutritious vegetable in everyone. This version is gluten free and I do use an assortment of grains. If you prefer to keep this simple, you may use a good gluten free flour mix or substitute wheat flour. You may also use canned or boxed pumpkin purée or substitute other squash like Kabocha or Kuri for a really flavorful alternative  

I’ll get right to the recipe...

Gluten Free Pumpkin Bread

yeilds 2 loaves


1 1/4 cup gf flour blend (such as Cup4Cup or Bob’s Red Mil 1:1)

1 cup gf oat flour

1/2 cup almond flour

1/2 cup flax meal

1/4 cup buckwheat flour

1/4 cup teff (or teff flour) 

(you may use only gf flour blend- use 3 1/2 cups) 

1 1/2 tsp salt

1 tsp baking soda

1/2 tsp baking powder

4 eggs

2 1/2 cups turbinado sugar

1 cup sunflower seed oil or olive oil

2 1/2 cups pumpkin purée  

1 tsp vanilla  

1 tsp cinnamon  

1/2 tsp ginger  


1- prepare two loaf pans with butter or oil of choice and line with parchment (see image below).

2- preheat oven to 350F

3- In a large bowl, whisk together all flours with salt, baking soda and baking powder. Set aside.  

4- Using a mixer, cream eggs and suar until light and creamy. Add oil and continue to beat until fully incorporated. Lower speed and add pumpkin, vanilla, cinnamon and ginger until fully combined.

5- Resuce mixer to lowest setting and add flour mixture 1/3 at a time and mix just until incorporated. Do not over beat.  

6- Add to prepared loaf pans. Make sure batter is a good 1 1/2”  below the rim. Place pans on a baking sheet and bake for 1 hour or until toothpick crumbs out with some moist crumbs. If you prefer, you make bake an additional 5-10 minutes. 

7- Allow to cool for about 15 minutes and turn out on a baking rack to continue to cool. 

Slice and enjoy! 

(also great toasted with butter of choice) 


my kids always try to get away with eating the top! 

Miso Salmon

Miso Salmon

Root Vegetable + Squash Gratin with Cashew Bechamel

Root Vegetable + Squash Gratin with Cashew Bechamel