This holiday season, we are excited to welcome a guest food blogger and a holistic nutritionist Catalina from @thefashionholistic. She is known for her unique and easy-to-make vegan recipes that are simply mouthwatering. She has been using MARPHYL Sea Salt for quite some time, integrating it in many of her dishes. Today, she presents a Chocolate Skillet Cookie with MARPHYL Sea Salt.

A little bit about Catalina, in her own words.

Hi, I am Catalina and originally I am from Colombia. 7 years ago, I moved to Vancouver where I studied holistic nutrition.

Since I was a kid, I was interested in the topic of health. My father studied medicine, he was constantly reading and talking about the latest developments in the world of health and well-being. In our household, a lot of attention was paid to what we cooked and ate.

But when I moved to Canada, my eating habits changed, and not in a good way – I was not eating healthy and I was gaining weight. Being not happy with myself, I made a decision to change the situation. I got interested in holistic nutrition, which became my biggest passion.

What goal are you trying to achieve with @thefashionholistic?

I want my recipes to help people learn about the benefits of various foods and the relationship between what we eat and our health. I aim to inspire people to make educated decisions about what they eat.
From my own experience, I know that everyone can improve their eating and exercise habits. Also, eating healthy doesn’t mean just eating greens all the time!

Chocolate Skillet Cookie with MARPHYL Sea Salt

  • 1/2 cup almond flour

  • 1/4 cup coconut flour

  • 1/2 tsp baking powder

  • 1 flaxseed egg  (1 grounded flaxseed + 3 tbsp water)

  • 1/2 cup nut butter or coconut oil (I used peanut butter)

  • 2 tbsp applesauce (optional)

  • 4  tbsp nut milk or as needed

  • 1/2 tsp vanilla extract

  • Chocolate chips or chunks

  • Sweetener

  • Topping: vegan ice cream

Prepare the flaxseed egg and let it sit for 5 min.

In a bowl, mix all dry ingredients except for the chocolate.

Add wet ingredients and mix, then add the chocolate and mix again. Add the cookie dough in a cast iron skillet spreading it evenly.

Bake at 350F for 15-20 minutes or until the top of the cookie has turned golden brown.

Sprinkle with MARPHYL Sea Salt. Serve warm with your favourite ice cream.

For more delicious recipes follow Catalina @thefashionholistic.

Stay tuned for more recipes by following MARPHYL Marine Phytoplakton on Instagram and Facebook and by subscribing to our Newsletter.

Do you have a question for Catalina? Or maybe you want to suggest a person or a topic for our next blog post? Leave a comment below!

Arantza and Benjamin, founders of MARPHYL Marine Phytoplankton


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