I’m a registered dietitian, lifelong food nerd, and the founder of Blue House Nutrition.

My interest in food has never stayed neatly inside a kitchen. It has taken me to South America, where I lived and worked on a sustainable agriculture project, into beekeeping, through experiments in brewing kombucha, and eventually into a career helping people better understand their bodies.

Those experiences shaped the way I practice. Food is science, but it is also culture, agriculture, pleasure, routine, identity, and one of the most practical ways we care for ourselves every day.

I earned my master’s degree in dietetics from the University of Vermont and have had the privilege of working with people across the lifespan, from children and families to adults and older adults. That experience gave me a broad view of nutrition and a deep respect for how much our needs change over time. It also reinforced what I believe most strongly: good nutrition care should feel personal, practical, and grounded in the life you are actually living.

Hi, I’m Margaret Dugan.

My Approach

I do not believe good nutrition care starts with a rigid meal plan or a list of foods you are no longer allowed to eat.

It starts with understanding you.

We look at your health history, symptoms, labs, medications, eating patterns, schedule, preferences, and goals. Then we identify the changes most likely to make a meaningful difference and turn them into a plan that feels realistic in your actual life.

I will explain the reasoning behind my recommendations, help you sort through conflicting nutrition information, and adjust the plan as your health and circumstances change. The goal is not perfection. It is for you to feel informed, capable, and confident in the choices you make.

A little more personally

Outside of work, I am usually strength training, playing basketball, spending time outdoors with friends, or trying to keep up with my energetic border collie mix. I currently live in Austin, Texas but am originally from Boston, Massachusetts. Most importantly, my favorite food are oysters.

I am curious by nature, slightly obsessed with how things work, and genuinely excited by the moment when nutrition starts to feel less confusing and more useful.

Because food should support a full life, not become another thing that controls it.