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.

Brandi Boudreaux, LDN, RD, IFNCP

Brandi is a registered dietitian who enjoys being a part in helping people become the best version of themselves. As an Integrative and Functional Nutrition Certified Practitioner, Brandi believes there is no one size fits all plan. She works with you to develop an individualized plan, while empowering and supporting you on your journey.

She is a good listener, your biggest fan, and a firm believer in moving your body. Brandi is ready to help you to meet your weight loss goal, while taking into account your current medical and physical condition.  She understands the love of food in the south and enjoys guiding people toward balanced eating.

Lisa Fink, LDN, RD, CLT, IFNCP

Lisa graduated with her bachelor’s degree from Brigham Young University in Administrative Dietetics.
She has worked as a consultant for long term care facilities and as a dietary manager/clinical dietitian.
She was a supervisor and high risk nutritionist for Women, Infants and Children.

Having worked with people in all stages of life, this has given her a unique opportunity to see how essential good nutrition is to nourish and heal the mind and body throughout a person’s life.

Lisa lives in Arizona with her husband where she has raised six beautiful children.

She loves to play volleyball and coaches at a charter high school.
She enjoys hiking, gardening, reading and serving in the community.

Leila Irvan, MS, LDN, RD, CLT

Leila has a Masters of Science in Family and Consumer Science. She’s a lifestyle eating and performance therapist, specializing in food sensitivities.

Leila has years of experience working with autoimmune disorders, gut issues, metabolic disorders, and eating disorders. She specializes in family-based therapy, functional nutrition, and creative behavioral change strategies. Leila focuses on helping clients understand the impact of their family and cultural backgrounds on their relationship with food and health.

Leila’s goal is to support patients in expressing their emotions around health and nutrition through various modalities, such as art therapy and mindfulness practices to promote self-awareness and lasting behavior change.

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.