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Body Food Freedom is an online wellness center that offers support and services for women who struggle with weight loss and emotional eating.

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How I Eat To Stay Healthy & Trim

When I was at the beginning of my weight loss journey, I became a vegetarian for a year. I continued on to become vegan for another six months. I even did a two week stint as a vegan raw foodist. (That was actually awesome but the food prep took entirely too long)

Here I am in 2009 eating a typical Jamaican breakfast (vegetarian style) that I prepared for my friends. I weigh about 160 in this photo.

Here I am in 2009 eating a typical Jamaican breakfast (vegetarian style) that I prepared for my friends. I weigh about 160 in this photo.

But in the midst of all of my clean, green eating . . .

I started to miss chicken wings.

and juicy hamburgers with cheese melting down the sides.


I had to face it.  Becoming a vegetarian or vegan wasn’t the answer.

Food wasn’t my issue.  

Mismanagement of my emotions was.

Even though I decided to remain a flexitarian and focus on my emotional eating,  I appreciate what that 1.5 year stint in “Veggie Land” taught me.  I learned the fundamentals of nutrition and the importance of eating good quality food.

Instead of following some list of dietary rules, I simply made a commitment to check in and make daily decisions about what to eat. To this day, I still eat a high plant-based diet and cook most of my meals for myself.

Here’s what a typical day looks like for meal planning

1. I check in with my body and see what it needs – Am I physically hungry or emotionally hungry? What am I hungry for? Is any part of my body ailing me? Which ingredients should I choose to address those ailments?

2.  I choose fresh, quality and whole ingredients. If I have a long day ahead of me, I amp up the protein during breakfast.  If I’m feeling clogged up and my “Daily Poo” is less than normal, I amp up the fiber.

3. I choose ingredients that are sustainable to my body and to the planet. There’s nothing wrong with burgers, but there is something wrong with chemicals in my burgers. So I enjoy a good grass fed, farm loved, locally raised hamburger every once in a while.

These habits have improved my relationship with food and my body substantially.

What about you? Do you have any habits that are working for you, your body and your health? Let’s exchange ideas. Please share!

Sweet Potato & Kale Tacos

Tacos are easy.

But sometimes they’re too greasy.

I know time is of the essence.  So is your health.

Try these.  It only takes 20 minutes and it’s loaded with YUM and nutrition.

Sweet Potato & Kale Tacos

Sweet Potato & Kale Tacos
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Quick and easy tacos filled with chili seasoned sweet potatoes and steamed kale topped.
Recipe type: Vegetarian
Serves: 2-4
  • 1 sweet potato, cubed
  • 1 cup black beans, already cooked
  • 1.5 -2 cups chopped kale
  • 1 TB coconut cream
  • 1 TB coconut oil or olive oil
  • taco seasoning (I use trader joe's)
  • taco shells
  • crumbled goat cheese (or any cheese you prefer)
  1. Heat oil in a frying pan over medium heat.
  2. Add potatoes and season generously.
  3. Cover and let cook for 15 minutes or until softened.
  4. (The steam created will help soften the sweet potatoes)
  5. Once potatoes are soft to bite, add chopped kale, coconut cream and a bit more seasoning.
  6. Cover again, turn down heat to low and let the greens simmer and soften for approx. 5-10 minutes.
  7. Now is a great time to preheat oven for taco shells (according to package instructions)
  8. Once greens are softened, remove lid and stir in black beans.
  9. Let all ingredients cook for another 2 minutes.
  10. Bake taco shells according to package (usually 2-4 minutes)
  11. Remove from sweet potato & kale mix from heat and spoon into taco shells.
  12. Top with crumbled goat cheese or whichever cheese you prefer.
  13. Enjoy.



Crisp Okra & Stewed Tomatoes

Okra was never my cup of tea.

It was slimey and weird.

I wanted no part of it.

Until this walked by me on a mid-summer’s afternoon in Venice Beach, California.

Picture of Okra - Body Food Freedom

Over time my being has fallen in love with this platter of crispy, green okra goodness absent of slime. I just allow it to frolic with a bit of garlicky stewed tomatoes, fresh mint leaves and creamy bits of crumbled feta.  I top it with a drizzle of olive oil and a pinch of salt.  Mmmmmmmmm.

Picture of Okra and Tomatoes on BodyFoodFreedom.com

I don’t really have a strict recipe for this one.

(I just have the memory of that beautiful day in Venice Beach, California when Okra introduced himself to me and showed me just how good he can be.)

I do however show the technique for getting slime-less okra in this video.  Crisp Okra & Stewed Tomatoes

Sweet Potato Porridge

Even though I am an Emotional Eating & Weight Loss Therapist , I still have my own personal battles with food.


This morning, I woke up with a strong craving for something carb-ey. I had some sweet potatoes and I thought that they would be delicious if they were transformed into Sweet Potato Pancakes, Sweet Potato Waffles, Sweet Potato Biscuits or Sweet Potato Doughnuts.

Damn. I can’t eat that today.  I had Banana Chocolate Chip Pancakes yesterday with butter and syrup and I enjoyed every moment of it.

Today is a new day and it requires a different fuel.

I checked in with my body and realized that it was irritated.  More than likely from using whole wheat flour in those pancakes yesterday. Isn’t it crazy how something you ate yesterday can still affect you today?

Our bodies are always giving us feedback (like stomach upset, gas, bloating, etc.). It’s our job to listen to what it’s telling us and make decisions on what to eat from that place.

So like I said, I checked in.  Those Sweet Potatoes  were still smiling at me as I pondered their future existence in my belly.

Finally I had an idea.  I went into the kitchen and returned with this.

It’s gluten-free and it still gives me that “carb-ey full filling” that makes me feel like I ate something substantial.


Sweet Potato Porridge
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A quick fall inspired breakfast
Recipe type: Breakfast
Cuisine: Vegan
Serves: 1
  • 1 cup sweet potato, boiled or roasted and cubed
  • 1 cup vanilla almond milk
  • ½ cup raw cashews
  • cinnamon to taste
  • brown sugar, maple syrup or honey to sweeten
  • cranberries to decorate
  1. Using a high speed blender, blend ½ cup of almond milk with cashews.
  2. Add sweet potatoes and the remainder of almond milk.
  3. Pour or spoon into a bowl and mix with cinnamon and sweetener of choice.
  4. Top with cranberries or any other dried fruit and nuts that you desire.
*Note - The porridge can stand on its own without the added sweeteners and spice. It's THAT good!



Dark Chocolate Cranberry Almond Kettle Corn

Sometimes you just feel “some type of way”

As Erykah Badu once said, “You can pray till early May and fast for 30 days but it [just] won’t let go.”

That’s when you raid your fridge and cabinets or hit the corner store for that “fix”

Dark Chocolate Cranberry Almond PopcornA snack with a Sweet and Salty combination usually hits my spot.

I go into the psychological and emotional meaning of “why” here.

When you go through something and get that feeling you want to eat something that speaks to your soul.

Instead of beating yourself up about it or denying what it is you crave,

take your sweet and salty senses into the kitchen and make magic.

Like this.

Dark Chocolate Cranberry Almond Kettle Corn
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A great snack/treat to satisfy your sweet and salty taste buds.
Serves: 6
  • ¼ cup coconut oil
  • ½ cup popcorn
  • 3 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup chocolate chips
  • 3 TB coconut oil
  • handful dried cranberries
  • handful almonds
  • zest of 1 orange
  1. Set aside a large bowl so that it is ready once popcorn is popped.
  2. Heat the oil in a large pot (with a lid) over medium heat.
  3. Add 3-4 kernels of corn to test the oil and cover the pot.
  4. Once all of the kernels have popped, the oil is ready and you may add the rest of the popcorn.
  5. Add your salt, cinnamon and brown sugar.
  6. Cover the pot with lid and begin moving the pot in a circular motion over the fire so that the kernels are coated with the brown sugar/oil mixture. Constantly moving the pot, will keep the popcorn and the sugar from sticking and burning at the bottom.
  7. Once the popping begins to slow, remove the pot from the heat and quickly transfer the popcorn to the large bowl that you set aside earlier.
  8. Gently stir the popcorn in the bowl with a wooden spoon for a few minutes until it cools and is no longer sticky.
  9. Add your cranberries, almonds and orange zest.
  10. Pour and spread out evenly onto a large cookie sheet and let rest
  11. In a small pot, combine chocolate chips and 3 TB of coconut oil until melted.
  12. Drizzle the chocolate over the popcorn and place the tray in freezer for 5-10 minutes.
  13. Remove from freezer, break apart and enjoy!