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Corn-Studded Lentil Salad

September 12, 2016


I feel like lentils are one of those foods that everybody has in their pantry, but yet never uses because they don’t know what to do with them. Besides Lentil Soup, or possibly as a side-dish [that nobody ends up eating], the lentil is an overlooked superhero that deserves much more credit than it is given.

And hey, I’ll admit that I am one of those that don’t utilize these little beans nearly enough either. But, after creating this Cold Corn-Studded Lentil Salad for a Labor Day BBQ I recently attended, will definitely be adding them to my menu on a much more regular basis.

Here are some quick lentil nutrition facts before the recipe (since you know how I feel about foods that are especially good for you ;)

One cup of cooked lentils contains:

  • 230 Calories
  • 18g of Protein
  • 1g of Fat
  • 16g of Fiber

They also contain [this much %] of your Nutritional Daily Values:

  • 90% Folate
  • 37% Iron
  • 49% Manganese
  • 36% Phosphorus
  • 22% Thiamin
  • 21% Potassium
  • 18% Vitamin B6

Lentils are also a source of riboflavin, niacin, pantothenic acid, magnesium, zinc, copper, manganese, and selenium.

Plus, if you add JABItUp’s Green Machine Super Powder into this recipe, you’ll also be getting tons of additional Fiber, Protein, Iron, Riboflavin, Manganese, etc..


And now for the Recipe:



  • 1 cup Lentils
  • 1 cup Corn Kernels
  • 1 cup shredded Carrot
  • ½ cup thinly sliced Celery
  • ¼ cup Red Onion, finely diced (optional)
  • 1 cup Salsa  (I used a Peach & Mango Salsa)
  • Juice of 1 large Lemon
  • 1 tsp. Garlic Powder
  • 1-2 tsp. Salt
  • 1-2 tsp. Pepper
  • 2 TB. Olive Oil
  • ½ cup loosely packed Cilantro, minced
  • 2 TB. JABItUp Green Machine Super Powder


  1. For the Lentils: rinse. Add enough water to fully cover them and bring to a boil. (I did a ratio of approximately 3-to-1). Partially cover and reduce heat to a high simmer, cooking for roughly 35 minutes, or until tender. I like my Lentils to have more of an al dente feel to them, but cook longer if you prefer them to be more mushy (hey, everyone is different)! Drain any excess water and set aside.
  2. While the lentils are cooking, add the Corn Kernels, shredded Carrot, sliced Celery, Red Onion (if using), Salsa, Lemon Juice, Garlic Powder, Salt, Pepper and JABItUp Powder to a large bowl and stir to combine.
  3. Top with 2 TB. Olive Oil and again, stir to combine.
  4. When the Lentils have cooled, add them to the bowl with the other ingredients, mixing thoroughly.
  5. Gently fold in the Cilantro.
  6. Cover and refrigerate for at least 30-45 minutes so the flavors have a chance to meld, although the longer the better. This dish will still taste great up to 4 days later!
  7. Enjoy!

This Cold Lentil Salad is also a great [healthy] school lunch idea, as well as a great toddler food since all the pieces are quite small. It’s also a great way to sneak vegetables in. 


How-To Make the Best Cauliflower Pizza Crust – Simple and Delicious! Plus, it’s Dairy-free and Grain-free!

August 15, 2016

Makes approx. 1 - 12" Pizza Crust

Apparently, this is the year of the “cauliflower”. Everywhere you look there is some new recipe or meal idea made with this once innocuous vegetable. While I’ve always been a fan, I know that there are many people who are completely puzzled by this large and white broccoli relative, and thus, steer away from it entirely – my husband included!

Now, throw in all the latest hype of cauliflower pizza crusts and fried cauliflower rice and ...

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Gluten-Free Maple Banana-Seed Bread

August 5, 2016

Bread really can be a healthy addition to your daily menu, it just depends what’s in it! It can also be a good way to sneak in some extra fiber, protein and healthy fats into your littles without them even knowing.

One of the best ways to do this: banana bread. The sweetness from the bananas makes it a favorite for all, although the touch of maple syrup doesn’t hurt either ;). Plus, you don’t need to add yeast to the dough, or even kneed it for that matter, so it re...

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Protein-Filled Cookie Dough – for Breakfast!?!?

August 3, 2016

I’ve got to admit I’m a sucker for cookie dough. But really, who isn’t?! Sweet and creamy, which just the right amount of crunch, licking the spoon – and bowl for that matter – has always been my favorite part of the whole baking experience.

With that said, I know raw cookie dough isn’t exactly what should be consider nutritious, especially with the massive amounts of sugar, white flour and raw egg that is often associated with it. But did you know that you can a...

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The Best GlutenFree Chocolate Chip Muffins

July 27, 2016

Whoever said that healthy has to be boring?! Ok, well maybe these muffins aren’t actually “healthy”, but they are dairy and gluten free, and only contain real, natural ingredients. Plus, life is all about balance and with these muffins [or cupcakes if you prefer to call them], you won’t feel guilty for eating more than one! 

[These are the “cupcakes” that I served at my daughter’s 1st birthday party. Nobody knew that they were dairy-free, let alone gluten-free, and that they didn...

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The Best Butter-less Cream Frosting Recipe [you’ve ever had] – Whether or Not you are Vegan

July 27, 2016

We all know that “real” frosting is not considered healthy, no matter which way you try to spin it. Especially if you are going for an icing that holds up in warmer temperatures, the whole whipped coconut cream (recipe coming soon!) just isn’t going to fly. However, if made using the right ingredients, frosting really can be a decadent treat that you can enjoy without feeling totally guilty. Especially when swirled on top of my recipe for The Best Chocolate Chip Muffi...

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