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.



Vegetarian No-Meatballs

Vegetarian No-Meatballs

Vegetarian No-Meatballs withMarinaraover gluten free linguini. Comfort food at its best. This transports me back to childhood, but without the belly ache🙊 and makes my whole family very happy! This is a great dish for omnivores (even those who are skeptical). For a vegan option, substitute the egg for a flax egg and replace the Parmesan with your favorite vegan cheese. This dish is packed with nutrients and high in protein. It's being added to my regular rotation. 



How to:

Feeds 4-6 (depending on hunger level)

1 cup French green lentils, cooked

1 can cannellini beans, drained

1 cup sprouted brown rice crispies, ground (or gf crumbs of choice)

1 sweet onion, finely chopped

1 heaping Tbs organic tomato paste

1/4 cup olive oil

2 tsp dried oregano

2 tsp dried basil

1/2 tsp garlic powder (you may add more)

1 tsp thyme

1/2 tsp smoked paprika

1/2 tsp fresh ground pepper

1 tsp kosher sea salt

1 egg, beaten (for vegan- 1 flax egg)

Marinara of choice


In a large sauce pan, Sautée onion in about 1/2 the olive oil over med heat until caramelized, stir seasoning and cook for 3 minutes, add the lentils and beans, stirring well, allow to cook for about 15 minutes stirring frequently. Turn off heat and transfer mixture to a food processor and pulse until smooth with some texture. Return to pot and stir in 1/2 of the crumbs and the egg until fully combined. Form balls (about golf ball size) and gently roll in remaining crumbs. Bake at 375F for 20-30 minutes. Serve with your favorite marinara (over pasta of choice). Enjoy!

Coffee Malt Popsicles with Hazelnut and Dark Chocolate

Coffee Malt Popsicles with Hazelnut and Dark Chocolate

Lentil pasta veggie lasagna

Lentil pasta veggie lasagna