Nutrition Coaching & Workshops to Improve Your Health
Iris Briand, RDN: Founder of Sol Food Nutrition, Portland OR
Iris was raised on an Organic orchard in the Willamette Valley, where she grew up working on the family’s fruit and vegetable farm.
Her nutritional education centers on assisting others to make healthy food choices to enhance their natural energy levels.
Iris has been instructing nutrition & cooking classes for 10 years, for up to 30 people.
Her culinary focus is primarily based on creative ways to include more delicious plant-foods and homemade sauces.
Iris guides personal clients through her Customized Nutrition Coaching Program and Energizing Foods Workshops
Iris serves a Nutrition Counselor and Workshop Instructor at local health centers in Portland and Lake Oswego:
Fanno Creek Clinic, 2300 SW Vermont St. Portland, OR
2BWell Clinics (2 locations): 5935 Willow Ln, Lake Oswego & 2 NW 3rd Ave, Portland, OR
Iris Specializes in Working with Clients in the Following Areas:
Developing a positive self-image and relationship with food
Reducing dependence on fast-food, convenience foods, and sugar cravings
Balancing blood sugar, cholesterol, and lipid levels levels
Enhancing digestion and metabolism with food and lifestyle routines
Strengthening mental focus with food choices and stress reduction techniques
Designing specialty diets for food allergies or intolerances
Currently serves as the Dietitian Provider at Fanno Creek and 2BWell Clinics, providing nutrition and lifestyle coaching for patients, 2013-Current
Instructs Workshop Series for companies and in the community. She taught the "Energizing Foods Workshops" at Tri Oasis Wellness Center, 2BWell Clinics, Multnomah Athletic Club, ProHealth Chiropractic, Lordex Spine Institute, Cascade Chiropractic, Elements Massage, Williams Sonoma, New Seasons Market, and Whole Foods Market, 2013-Current
Served as the Clinical Dietitian at Robison Jewish Health Center & Rose Schnitzer Manor in Portland, 2013-2015
Served as the Nutrition Instructor at Le Cordon Bleu Culinary Institute, where she designed original course curriculum and organized staff's Wellness Courses, 2013