Mandz Healthy Eats; Episode 1

Good Morning, Foodie People!

So as few of you may know, I had an Instagram account by the name of MandzHealthyEats.I used this account to post pictures of all of my healthy meals, but then abandoned it. I’m now bringing back MandzHealthyEats as a series on LivinComidaLoca! This series will be dedicated to all my healthier and clean meals! If you constantly find yourself searching for ideas when you’re trying to eat better, browse through all of the previously posted pictures on LivinComidaLoca’s Instagram account. Here are a few of the things I previously posted about: 10950332_555091174630851_1254825116_n

Sweet Potato Kale Hash10507841_602560059859092_937025792_n

Skinny Chicken Pesto Bake10507969_286268238223538_1686180278_n

Skinny Chicken Lo Mein Stir Fry10597251_697037507049550_1053088665_n

Rotisserie Chicken Chop Salad10979691_849761301748907_806407977_n

Egg Plant Bruschetta

If you’re interested in any of the recipes for the above photos, email me at

This week I’ve been craving a nice crispy crunchy salad full of flavor. If you’re one of those people that constantly says “Salad’s don’t fill me up“, you’re sadly mistaken. If you’re only throwing together a bowl of romaine lettuce and some dressing, HELL YEAH you’re gonna have an empty stomach! A salad doesn’t only have to consist of your typical watery green (like lettuce), you can use spinach, kale, arugula, mixed greens, cabbage, the list goes on and on! Here’s a guide on how to put a filling salad together: how-to-mason-jar-salad3

In order to make my savory and crunchy salad fantasy come to life, I browsed on Pinterest to get some ideas. One of my favorite food blog Cooking Classy had a Grilled Ginger-Sesame Chicken Chopped salad. I decided to make my own version of it, so here it is!

Side note: Please forgive my picture quality, I’m hoping to get a camera soon for better pictures! 


For the marinade

2 TBSP low-sodium soy sauce

1 TBSP fresh minced ginger

1 1/2 TBSP canola oil

1/2 TBSP sesame oil

1 TSP Sriracha

2 TBSP chopped green onions

For the dressing 

2 TBSP low sodium soy sauce

1 TBSP fresh minced ginger

1 1/2 TBSP avocado oil

1/2 TSP sesame oil

1 TSP Sriracha

1/2 TSP Kosher salt

1/4 C red wine vinegar

2 TBSP chopped green onion

For the salad 

2 boneless, skinless chicken breasts

2-3 C shredded cabbage

1 C shredded carrots

2/3 C slivered or sliced almonds

1/4 C green onions, chopped

1 TSP white sesame seeds


  1. Combine all ingredients listed for the marinade. Add chicken breasts to a large baggie. Seal baggie with little to no air in it. Put baggie with chicken in the refrigerator and let it marinate for 30 minutes. In my opinion, chicken doesn’t need to be marinated for hours on end, but I’m no professional, so do as you please.
  2. Combine all dressing ingredients and set aside.
  3. After the chicken has marinated, heat a skillet on medium heat. No need to coat with any oil. Remove chicken from baggie onto skillet and cook until cooked through, about 6-7 minutes per side, depending on thickness. Remove from heat and let rest for 10 minutes (this is so you don’t dry out your chicken when you slice it). Once rested, slice your chicken breasts into strips. 
  4. In a large mixing bowl, chicken, carrots, almonds, green onions, and dressing. Serve. Top with sliced chicken. Sprinkle with sesame seeds. Enjoy!


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