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.

holistic nutritionist Catalina from @thefashionholistic

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.

Chocolate Skillet Cookie with MARPHYL Sea Salt

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