Nutrition Chef, Author, Speaker
Nutrition Chef, Author, Speaker
Life set her on that path — and since 2014, Shelley’s mission has been to make sure no one else has to learn the hard way.
Below is her story, her credentials, and why companies, teams, and communities keep bringing her back.
Super Bowl Sunday, 2014. Shelley’s husband Neil woke up and said he just didn’t feel good.
It was flu season, so that’s what they assumed it was. They got him into an urgent care clinic — and by the time they were seen, hours had passed. Neil could barely tie his shoes. When a nurse asked if he had any chest pain, he pointed to the center of his chest and said, “Right here.” She hooked him up to an EKG immediately and called an ambulance. Seventeen minutes later, Neil was in emergency surgery.
He had a 100% blockage in his left circumflex artery — the artery cardiologists call “the widow maker.” The doctor told Shelley how lucky they were. Neil was 41 years old. He walked out with a stent, his life saved, and six prescriptions he was told he’d likely take for the rest of his life.
He didn’t want that to be the whole story.
Neil and Shelley made it a team effort. Shelley started paying real attention to food — not as a project, but as a way to fight for her husband’s future. In 2017, she enrolled in her first nutrition program at the Institute for Integrative Nutrition.
Over that year, they watched Neil’s bloodwork and EKGs actually improve. That was the moment Shelley knew this wasn’t a phase — it was the work she was meant to do.
In 2019, she earned her certification as a Culinary Nutrition Expert. When COVID hit, she went further, training in culinary school to pair her nutrition knowledge with real kitchen technique. Three different schools, three different lenses — together, they gave her the credentials and confidence to start teaching others what she’d learned firsthand.
The biggest realization Shelley carries into every kitchen, every corporate demo, and every conversation since: chronic inflammation is one of the most controllable threats to long-term health — and food is one of the most direct ways to put that fire out.
Neil’s second chance at life was a gift Shelley refuses to take for granted. It’s why she does this work — and in early 2026, Neil came off his last prescription entirely. Drug-free, for good.
Super Bowl Sunday, 2014. Shelley’s husband Neil woke up and said he just didn’t feel good.
It was flu season, so that’s what they assumed it was. They got him into an urgent care clinic — and by the time they were seen, hours had passed. Neil could barely tie his shoes. When a nurse asked if he had any chest pain, he pointed to the center of his chest and said, “Right here.” She hooked him up to an EKG immediately and called an ambulance. Seventeen minutes later, Neil was in emergency surgery.
He had a 100% blockage in his left circumflex artery — the artery cardiologists call “the widow maker.” The doctor told Shelley how lucky they were. Neil was 41 years old. He walked out with a stent, his life saved, and six prescriptions he was told he’d likely take for the rest of his life.
He didn’t want that to be the whole story.
Neil and Shelley made it a team effort. Shelley started paying real attention to food — not as a project, but as a way to fight for her husband’s future. In 2017, she enrolled in her first nutrition program at the Institute for Integrative Nutrition. Over that year, they watched Neil’s bloodwork and EKGs actually improve. That was the moment Shelley knew this wasn’t a phase — it was the work she was meant to do.
In 2019, she earned her certification as a Culinary Nutrition Expert. When COVID hit, she went further, training in culinary school to pair her nutrition knowledge with real kitchen technique. Three different schools, three different lenses — together, they gave her the credentials and confidence to start teaching others what she’d learned firsthand.
The biggest realization Shelley carries into every kitchen, every corporate demo, and every conversation since: chronic inflammation is one of the most controllable threats to long-term health — and food is one of the most direct ways to put that fire out.
Neil’s second chance at life was a gift Shelley refuses to take for granted. It’s why she does this work — and in early 2026, Neil came off his last prescription entirely. Drug-free, for good.
Shelley’s approach to anti-inflammatory eating didn’t stay confined to corporate demos and kitchen consulting — she put it in writing. What’s On Your Fork?!, published in 2022, has sold over 2,000 copies worldwide, reaching readers as far as the UK, Hawaii, New Zealand, and South Africa.
It’s more than a cookbook:
It’s proof that Shelley’s expertise translates — from a corporate stage, to a home kitchen, to the page.
Shelley’s approach to anti-inflammatory eating didn’t stay confined to corporate demos and kitchen consulting — she put it in writing. What’s On Your Fork?!, published in 2022, has sold over 2,000 copies worldwide, reaching readers as far as the UK, Hawaii, New Zealand, and South Africa.
It’s more than a cookbook:
It’s proof that Shelley’s expertise translates — from a corporate stage, to a home kitchen, to the page.
Shelley doesn’t run a lecture. She runs an experience — engaging, memorable, and built around real food, not a slide deck.
Over 300 events since 2019, in formats built to fit the room:
Most corporate wellness programming feels like an obligation — a PDF nobody reads, a webinar nobody remembers. Shelley’s programs are the opposite. They’re engaging, memorable, and built around real food people actually cook and eat — not clinical advice or a generic wellness checklist.
That difference is the reason companies bring her back year after year. It’s real food education that feels nothing like a boring wellness seminar.
Do you want to learn all about anti-inflammatory eating & cooking for you and/or your family? Start your personal journey today.
See what a session with Shelley could look like for your team or event.
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© 2026 Shelley Loving • All rights reserved.
© 2026 Shelley Loving • All rights reserved.