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.



S'mores Blondie Bars

S'mores Blondie Bars

I was with my godson a few weeks ago for a quick visit, and he was dying to make the huge Espresso Graham Crackers S'mores I had made a few months back (I'll post the recipe here soon) with my dear friend Erin (cloudykitchen.com). The graham crackers were homemade as were the marshmallows. We trashed the kitchen with this one! Lacking time, equipment, bandwidth and ingredients, I created this one bowl S'mores bar to sate his craving. It has all of the right components while keeping the task simple. I had low expectations for the final result, but everyone was delighted and, like most special treats, these disappeared in a flash! Also, recipe easily converts to gluten free.

S'mores Blondie Bars



8 oz plus 2 Tbs organic butter, room temperature  

1 cup organic light brown sugar

2 eggs, organic, room temperature, beaten

1 tsp vanilla

1 1/2 cups AP organic flour (or gluten free flour blend)

1/2 tsp kosher salt

1/2 tsp baking powder

8 graham crackers sheets, crushed coarse with small chunks remaining 

1/2 cup dark chocolate chunks

1/2 cup milk chocolate chunks  

1 cup mini marshmallows (this may be increased to 1 1/2)  (I used vegan marshmallows, use your favorite)



Greese a 9x13" baking pan (or similar) and line with parchment 

1- brown butter in a skillet over medium heat until golden amber. If bits gat too dark, pour through a sieve to remove. Allow to cool.  

preheat oven to 350F

2- cream butter and sugar until light and fluffy  

3- lower speed and beat in eggs and vanilla

4- by hand whisk flour, salt and baking powder and stir into butter mixture until just combined

5- gently fold in crushed graham crackers, chocolate chunks and marshmallows.  

6- bake for approximately 18 minutes until edges are golden brown, adjusting time based on pan size. Careful not to over bake as you want these to be chewy.  

8- allow to cool. Slice and serve!


Good for You Tahini Blondies

Good for You Tahini Blondies

Brown Butter Chocolate Chip Cookies with Tahini (or miso) •gluten free

Brown Butter Chocolate Chip Cookies with Tahini (or miso) •gluten free