About Us

At The Unconventional Dietitians, you work one-on-one with a dedicated dietitian, backed by a collaborative team of integrative and functional experts working behind the scenes on your care.

When cases are complex, we bring our collective clinical experience, specialty training, and the latest research together to look at the details that can easily be missed. This allows us to create thoughtful, evidence-based recommendations tailored to your unique needs.

Our approach goes beyond one-size-fits-all nutrition advice. We take time to understand your story, lifestyle, and goals, then provide practical strategies and sustainable changes that support you for the long term.

Meet Our Team

Daphne Olivier, LDN, RD, CDCES, IFNCP

🤝Accepts in-person visits 💻Accepts Telehealth appointments

Insurance accepted: Aetna, Anthem, BCBS, Cigna, Medicare (diabetes and kidney disease only), United Healthcare, United Medical Resources

Specialties:

- - Blood sugar imbalance (hypoglycemia, diabetes type 1 and 2, and gestational diabetes)
  - Metabolic syndrome
  - Polycystic ovarian syndrome (PCOS)
  - Insulin resistance
  - Obesity
  - Fatty liver disease
  - Hypothyroidism
  - Hashimoto’s disease
  - Hormone imbalances

Seeing new clients in Louisiana

Daphne is a South Louisiana gal, raised on “yes ma’ams,” potluck suppers, and sweet iced tea. Nutrition has always been her thing—so much so that she never considered doing anything else. But her path to becoming a dietitian wasn’t a straight shot. It has been a winding road, full of questions, research, and aha moments that shaped how she sees food: as information for the body.

Daphne earned her BS in Dietetics from a conventional university and completed her internship serving the veterans who defended the country. Since then, she has worn many hats—running hospital cafeterias, leading worksite wellness programs, nourishing loved ones in ICU, helping people recover from major surgeries, supporting seniors in nursing homes, and teaching kids how to cook real, nourishing food.

Now, as a REAL FOOD DIETITIAN, she focuses on using food in its most natural form to fuel and support the body. When working with clients, her goal is to help you:

✅ Discover which foods make you feel your best.
✅ Learn how to prep them with ease or find them in the grocery store.
✅ Fit them into your unique lifestyle—without stress.

Her mission is to help you land butter side up on your journey to feeling your absolute best. Let’s do this!

Lisa Fink, LDN, RD, CLT, IFNCP

💻Accepts Telehealth appointments

Insurance accepted: Aetna, BCBS, Cigna, Medicare (diabetes and kidney disease only), United Healthcare

Specialties:

- - General nutrition
  - Weight loss
  - Food allergies and sensitivities
  - Gut health – GERD, IBS, IBD, SIBO
  - Prenatal, postpartum (lactation), infant and pediatric nutrition

Seeing new clients in (states) Louisiana, Arizona

Lisa graduated with her bachelor’s degree in Administrative Dietetics from Brigham Young University and has spent her career helping people nourish and heal through food. She’s worked as a consultant for long-term care facilities, served as a dietary manager and clinical dietitian, and supported families as a high-risk nutritionist for Women, Infants, and Children (WIC).

Her experience working with people at every stage of life has given her a unique opportunity to see just how essential good nutrition is—not just for the body, but for the mind and spirit too.

Lisa lives in Arizona with her husband, where she has raised six beautiful children. She loves playing volleyball and coaches at a charter high school. When she’s not on the court, you’ll find her hiking, gardening, reading, or giving back to her community.

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.