Winter Recipes with Iris Briand, RDN

Looking to bring some brightness into Winter? Check out these tasty recipes.

Iris’ Seed-Crusted Margarita Pizza

Makes two 12” pizzas. Serves 12 people 2 slices (24 pieces total)

Crust Ingredients:

  • 1.5 c ground pumpkin seeds

  • 1.5 c ground sunflower seeds

  • 1 tsp Real Salt, brand of unbleached sea salt salt

  • 2 medium-sized, organic eggs

  • 2 T extra virgin olive oil

  • 3-4 T water

  • 3 cloves crushed garlic

  • 1 handful fresh chopped parsley

  • 1 T fresh chopped oregano

  • 1 tsp dried Italian herbs, a pinch of each: marjoram, sage, red pepper flakes


  • 1 bunch Fresh Basil, de-stem and just use the leaves

  • 15 Cherry or 2  Regular Tomatoes, sliced in half

  • 3 Fresh mozzarellas. slice in circular rounds or cheese alternative

  • 1/2 cup Grated Raw Parmesan or cheese alternative


  • Unbleached parchment paper

  • 1/2 cup brown rice flour or almond flour


Pre step: Preheat oven to 350.

  1. Fit pieces of parchment paper over two baking pans and spread the “dough” thinly and evenly, in a circular pattern, with a metal spoon. Need to dip the spatula in a large glass of water each time to prevent sticking. You may need to add a few more tablespoons of water to help the dough spread easily. 

  2. Set timer and bake crust for 30-35 minutes, or until golden.

  3. Take crust out of the oven, peel off the parchment paper, to directly place the curst on the baking pan

  4. Add pizza toppings of choice; see toppings.

  5. Final step: Heat oven to 425. Once preheated, transfer the pizza back into the oven. Bake pizza until the crust is a little crispy on the ends, approx. 25-30 minutes.

  6. On a wooden or bamboo cutting board, slice pizza into squares. 


Iris' Garlic Roasted Veggies with Basil and Parsley Pesto

Yields 8 large servings


  • Use veggies of choice, such as: 

  • 2 large carrots

  • 2 Beets

  • 1 Japanese sweet potato

  • 1/2 lb purple Peruvian Potatoes

  • 1 large red or yellow onion

  • 3-4 cloves garlic (optional) 

  • 1 small butternut or delicata squash, peeled and seeded (about 3/4 lb)

  • 1/4 cup virgin coconut oil, cultured organic butter, and/or ghee

  • 3/4 teaspoons Real Salt (unbleached sea salt) 

  • 1/2 teaspoon freshly ground black pepper

  • 1 handful fresh rosemary, de stemmed 


  1. Preheat the oven to 375 degrees F.

  2. Slice the carrots, beets, potato, onion, and winter squash in 1 1/4-inch cubes. Mix in whole garlic cloves.

  3. Place all the cut vegetables in a single layer on 2 baking sheets. Melt butter and coconut oil mixture in a small skillet on the stove. Pour melted coconut oil and/or butter on veggies and toss to coat. Sprinkle lots of fresh rosemary over the veggies and stir in well. 

  4. Bake for 45-50 minutes. Turn every 25 mins. Add Real Salt and black pepper when the veggies are done, plus more freshly chopped rosemary.


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