Daphne Olivier, LDN, RD, CDCES, IFNCP

The Unconventional Dietitian

I’m a South LA (that’s Louisiana) gal, raised on “yes ma’ams,” potluck suppers, and iced tea. I’ve always had a vested interest in nutrition, in fact growing up I didn’t consider doing anything else except becoming a dietitian. However, my road has been long and winding, peppered with lots of questions and research to get to the clear understanding of how to use food as information for the body.

I have a BS in Dietetics from a conventional university and completed my internship working with the beloved veterans of our country. Since then I’ve run hospital cafeterias, implemented worksite wellness campaigns, nourished loved ones who were in ICU, rehabbed people after major heart surgery or vehicle accidents, loved on grandmas and grandpas in the nursing home, and taught children how to prepare nourishing food for themselves.


I am a REAL FOOD DIETITIAN, which means I use food in it’s most natural form to nourish your body.

When working with clients my goal is to:

  1. help you find what foods support your body.
  2. make sure you know how to prepare them in the kitchen or find them in the grocery store.
  3. fit them into your unique lifestyle.

I want to help you land butter side up on your journey to be the very best you.

Rochelle Young-Brumfield, LDN, RD, CDCES

I’m a native of the small and quaint town of Covington, LA. I became a Registered Dietitian due to an extensive family history of diabetes, hypertension, and obesity. I feel it’s not all genetics that pass down disease, but recipes and lifestyle habits that do! I graduated from Louisiana State University in 2016 with my BS in Dietetics. The past five years of nutrition counseling experience have kept me on my toes, as nutrition research is ever changing and evolving.

For two years of my career, I worked with the Women’s, Infant and Children’s (WIC) government program. This ignited a passion in me for prenatal/maternal nutrition counseling. Combined with my determination to regulate blood glucose (i.e. why I obtained a certification in diabetes education, CDCES), gestational diabetes management has become my career sweet spot.

On a personal note, I’m recently married as of October 2022. My husband and I enjoy traveling, trying out new restaurants and romantic-comedy movies. Since my family history of chronic disease has driven my passion for prevention, I am an avid exerciser and yoga enthusiast. The combination of exercise and yoga brings calm to my anxious brain, and assurance to my personal journey of maintaining optimal health. In my additional free time, I am a creative who enjoys exploring new fashion trends, crafting jewelry, and painting.

The Principles of Eating are the basics of creating your healthy relationship with food.


Appreciate your food

This can be done by saying “grace,” giving thanks to the food and the people who brought it to you, or just taking a few deep breaths before beginning to eat. This will help with principle #2.


rest and digest

The body cannot digest food under stress-either short term or chronic. In addition, if you feel guilt and shame after eating you are affecting the way your body receives food and the way it will be digested.


Quality of food is just as important as the quantity of food

Choose foods that are the best quality you can buy them: naturally nutrient rich (not enriched and fortified), organic (when possible), and meats that are from pastured or grass fed animals.

Foods should be eaten in their most natural, traditional form

As Michael Pollan says, “If your grandmother wouldn’t recognize it, you shouldn’t eat it.”

Vegetables with some fruits should be the basis of every eating opportunity.

Any vegetable any way you prepare it (well, maybe not fried) is better than no vegetable at all.

Don’t fear the fat.

Fat has very important roles in satiety, nutrient transport, and blood sugar regulation. There are many reasons why Mother Nature added fats to food and that is how we should consume them.


Dairy products are not all created equal.

Neither are they necessary to build strong bones and teeth. When choosing dairy products, fermented is best, raw is good, low temperature pasteurized without homogenization is acceptable, but ultra pasteurized dairy products have minimal nutritional value.

Incorporate Fermented Foods

Fermenting foods brings dead food alive and enhances the probiotics and enzyme production capabilities in the gut. They are good to eat daily, but start slowly.

Eat until you are comfortable

and satisfied-no more, no less.