About

Telemedicine and In-Person Appointments are Available

 

Nutrition Counseling Specialties:

  • Diabetes and Pre-Diabetes

  • High Cholesterol and Hypertension

  • Digestive Support: Acid Reflux and IBS

  • Prenatal and Postpartum Nutrition

  • Sustainable Weight Balance

  • Disordered Eating Patterns

  • Parkinson’s Disease

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Iris Specializes in the Following Areas:

  • Enhancing metabolism, energy, and mental focus

  • Reducing food cravings and dependence on convenience foods

  • Balancing symptoms of diabetes, IBS, low thyroid, and high cholesterol

  • Developing a positive self-image and relationship with food

Professional Qualifications:

  • Serves as a Registered Dietitian Nutritionist at Sol Food Nutrition, LLC and Fanno Creek Medical Clinic, providing regular nutrition and lifestyle coaching for patients.

  • Instructs the “Nutrition for ADHD Workshop” at ADHD Child and Family Services in Tigard, OR.

  • Served as the Dietitian for Hospice Care of the NW for Portland-Salem Metro Areas, instructing Nutrition Seminars to nurses and doctors, 2017-2020.

  • Made five appearances on AM Northwest, KATU Channel 2, instructing nutrition and cooking segments. 

  • Instructed the “Anti-Inflammatory Workshop with Healthy Meal Tasting” throughout the Portland Metro Area, including: Multnomah Athletic Club, Williams Sonoma, Lordex Spine Institute, 2BWell Clinics, ProHealth Chiropractic, Cascade Chiropractic, Elements Massage, New Seasons Market, and Whole Foods Market, 2013-2022.

  • Served as the Clinical Dietitian at Integra Health and Multnomah Family Care Center, 2013-2018.

  • Served as the Clinical Dietitian at Robison Jewish Health Center & Rose Schnitzer Manor, 2013-2015

  • Served as the Nutrition Instructor at Le Cordon Bleu Culinary Institute,  where she designed original course curriculum for students, and organized Faculty Wellness Courses, 2013.

 

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For weekly recipes and videos, follow Sol Food Nutrition on Facebook and Instagram! 

View fullsize Easy strawberry-chèvre side salad for any meal. Yesterday we served it with brunch and it was a hit. Simply layer lettuce and spinach with strawberries and fresh chèvre. Serve with lightly toasted pecans (in oven or toaster oven for a f
View fullsize Happy Friday! Here’s to a simple meal side: greens and herbs with spring radish, shredded multi colored carrots, and homemade maple dressing. Easy recipe: mix together real maple syrup, Dijon, balsamic and olive oil. Sprinkle in sea salt and pe
View fullsize Simple Herbs and Veggies to Grow in Pots or In-Ground Year Round in Mild Climates! Sage, Oregano, Lettuces, Kale, Collards, Green Onion, Parsley, Rosemary, Marjoram, and Winter Savory. Great for soups, casseroles, salads and more 💛🌿💕
View fullsize Easy weeknight meal: steamed asparagus topped with toasted nuts, Parmesan, olive oil, s&p plus a fried egg! Optional: grated lemon zest, herbs, and sautéed garlic.
View fullsize Simple Monday meal idea: sautéed zucchini topped with pine nuts, Parmesan, garlic, and fresh mint leaves (or really any herb on hand) ⭐️🌿🌲
View fullsize Saturday is for baking. Pictured is a low starch bread topped with seeds! Perfect toasted or fresh from the oven. DM for 1:1 virtual class!
View fullsize Caprese Salad is back! Fresh basil, mozzarella and tomato with balamic and olive oil. Such a simple Spring and Summer Meal 💕🌿💛
View fullsize Quick and Simple Lunch Idea! White bean hummus, hard boiled egg, chopped veggies and handful of chips of your choice. For the hummus simply pop in food processor: navy beans, tahini, olive oil, lemon juice, garlic, sea salt, pepper, and top with papr
View fullsize Favorite Mediterranean Salad with olive oil and fresh lemons. Simple meal for lunch or dinner ✨💕🌿 Ingredients: Peppers, cucumbers, red onion, cilantro, walnuts, pecans, and feta.
View fullsize Get cravings after dinner? Try this! Blue Lotus Rooibos instant chai - add hot water, dollop of honey and cream. So delicious! ✨💕
View fullsize Need a new breakfast idea? Try this tasty fruit bowl with fresh papaya, kiwi & persimmon, with yogurt or cashew yogurt, oats & cinnamon! 🥝🍑💕
View fullsize Delicious taco plate 🌶🥬🥑 Arrange ingredients in a taco/burrito or serve in a bowl. Beans, brown rice, grass fed beef, salsa, greens or cabbage, cilantro, avo, lime and sour cream!
View fullsize Meal planning can be as simple as making a batch of chicken, veggie, noodle soup! Everyone loves it and it has wonderful immune system building properties 💛🌿🌲
View fullsize Looking for a healthy treat for breakfast? Check out this apple spice bread with walnuts & dried fruits! It’s low starch and GF, using coconut flour, ground flax and chia seeds, plus arrowroot. Feel free to DM to set up a virtual gluten fre
View fullsize Breakfast Tips to Enhance Taste & Nutrition : Basted Eggs (Fried on one side - like sunny side up then add water and top with lid for one minute)! Sides of steamed greens and potatoes. To give the potatoes flavor, pop in a cast iron skillet with
View fullsize Looking for a low carb gluten free bread for breakfast or dessert? Learn how to make this cranberry-orange bread with a virtual cooking class! DM to schedule. Serving idea: side of yogurt with chia and cranberry sauce. ✨🍊💕
View fullsize Wild Chanterelles 💛 Simply sauté any delicious health promoting mushrooms such as oyster, maitake, shiitake, etc. in extra virgin olive oil and then a bit of organic butter, Redmond Sea Salt and sprinkle of pepper! We found these mushroom hun
View fullsize Monday Salad Inspiration: Citrus White Wine Vinaigrette with Fennel, Apple, Greens, Bell Pepper, Green Onion and Sprouted Pecans. Recipe Below. Now that the cold has come upon us, it’s a great time to switch up to a Autumn Salad. This lovely sa
View fullsize Tip for Meal planning for the week: while using the oven to make broth, simply roast up butternut squash and purple and/or Yukon potatoes. For the squash, just cut in half, scoop out seeds, and dab with a bit of organic butter or coconut oil. For pot
View fullsize Looking for a quick way To Make Soup Broth? Simply chop up carrot, onion, garlic, potato (for blending with squash for squash soup); add celery for most other soups. Then, toss in aromatic herbs such as sage, thyme, and bay leaf. Roast in 9x13’