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Television Appearances, Podcast Specials + Oregon State University Workshop Series
Featured on ABC Channel 2, AM Northwest, in Five Healthy Cooking and Nutrition Demonstrations
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Television Appearances
"Healthy Blueberry Cupcakes," on ABC’s KATU, Channel 2: AM Northwest
In this cooking segment with ABC’s AM Northwest on Channel 2, Iris Briand, RDN demonstrates how to make delicious gluten-free blueberry cupcakes, which make a fun dessert. They make great breakfast muffins too. Simply top with cultured butter in place of the frosting. These little gems are VERY low in sugar, with only 2 tablespoons of raw honey per 18 muffins! Looking to try this dessert? Click on link above for full recipe + video!
2. “Health Benefits of Eggs" on ABC’s KATU, Channel 2: AM Northwest
In this cooking segment with ABC’s AM Northwest on Channel 2, Iris Briand, RDN demonstrates how to make a simple and delicious omelet, which can be eaten in the morning OR as an easy lunch or dinner meal. She also dispels some commonly held misguided beliefs regarding health and nutrition. Want to try this recipe? Click on link above for full recipe + video!
3. "Foods to Fight Inflammation," Interview on ABC’s KATU, Channel 2: AM Northwest
In this interview with ABC’s AM Northwest on Channel 2, Iris Briand, RDN gives the breakdown on everything you need to know about anti-inflammatory foods, as well as fun and simple ideas on how to substitute colorful roasted veggies for processed foods. Want to try this entree? Click on link above for full recipe + video!
4. "Dietary Supplements 101," Interview on ABC’s KATU, Channel 2: AM Northwest
In this interview with ABC’s AM Northwest on Channel 2, Iris Briand, RDN explains which dietary supplements can help to maintain and improve wellbeing for both the body AND mind. She focuses on Vitamin D3, B12 and Methyl Folate, Omega 3, and Probiotics, and emphasizes the importance of choosing quality supplements. Click on link above for video.
5. “Tasty Recipe for Dark Leafy Greens" with ABC’s KATU, Channel 2: AM Northwest
In this cooking segment with ABC’s AM Northwest on Channel 2, Iris Briand, RDN instructs how to make a delicious gluten free pesto pasta dish, using freshly picked dark leafy greens, mushrooms, plus pesto with basil, parsley, various nuts and parmesan! This recipe makes an easy meal to prepare mid week and is perfect for entertaining guests. Want to try this entree? Click on link above for full recipe + video!
Podcast Specials
1. "Six Nutritional Must-Haves For Your Student Athlete," on Sports Mastery
In this 30 minute-Long interview with Sports Mastery Podcast, Iris Briand, RDN discusses the basics to a diet that will best fuel athletic performance. Often too much emphasis is put into only the dietary choices, but this interview also encompasses lifestyle strategies that are necessary to optimize digestion, to maximize natural energy levels and physical endurance.
2. "The GAPS Diet," on Beyond 50 Radio Show
In this Hour-Long interview with Beyond 50 Radio, Iris Briand, RDN outlines the basics to a diet that can not only help you look great but actually help heal yourself from the inside out. Often too much focus is put into crash diets that help you lose weight quickly but don't address the underlying health needs. This is a deep dive into a more thorough approach, plus some recipe ideas to get started!
3. "Healthy Cooking For The Holidays," on Beyond 50 Radio Show
In this interview with Beyond 50 Radio, Iris Briand, RDN gives the breakdown on everything you need to know to start eliminating refined ingredients from your diet and find natural, healthy replacements. We specifically talk about holiday recipes, but the information is super useful year round.
Oregon State University Workshop Series
Iris Briand takes a holistic approach in her Sustainable Cooking Series of classes for OSU students she started last year.
“Iris Briand takes a holistic approach in her Sustainable Cooking Series of classes for OSU students she started last year. They’re about nutrition, cooking, and sustainable practices and are popular with students, faculty, and other community members, with more than 20 showing up for most classes. “My objectives are to help the community understand the importance of using whole, nutritious, and sustainable foods (local/organic/minimally processed), buying in bulk and composting to reduce waste, cooking from scratch, the nutritional benefits of the foods we make, and minimizing costs,” explains Iris, a senior in nutrition with a dietetics option. “Additionally, because of the rise in food allergies and food sensitivities, such as to gluten, dairy, and nuts, many people are unaware of how to cook/prepare meals, snacks, and desserts that are both nutritious and delicious. Since I have a lot of food allergies it is important for me to educate others who want learn how to make substitutions in their favorite recipes. Therefore, all of the recipes are gluten, nut, and dairy free.”
An added benefit of the classes is that the students get hands on experience in preparing and cooking tasty meals while learning about nutrition and sustainable practices. “I use as many local ingredients as possible and all the ingredients are organic,” says Iris. “When I use meat it is either sustainably grown meat or wild fish. The OSU Organic Grower’s Club provides some of the produce such zucchini, squash, and pumpkins.
Iris has held eight classes so far featuring:
Blueberry Pancakes
Beans and Rice Extravaganza – homemade tortillas, southwest coleslaw, spiced black & red beans, guacamole, rice
Pasta and pesto with tempeh, seasonal salad with balsamic dressing
Wild Alaskan salmon, baked sweet potato fries/honey mustard dipping sauce, seasonal salad/honey mustard dressing
Tempeh Reuben, acorn squash, seasonal salad/honey mustard dressing
Stuffed acorn squash, seasonal salad/balsamic dressing
Pumpkin pie, black bean quesadillas, seasonal veggies