Lenise Ligon is a local Gulf Coast icon. She anchors Fox 10 News four times a day, hosts an award-winning podcast called ‘Living it Up with Lenise’, leads yoga classes at the Eastern Shore Art Center, and is heavily involved as an ambassador within the community. You might not know that outside of her accolades, Lenise is married to her college sweetheart Dylan, and together, they have two children, Sidney (16) and Phoenix (10). The family makes the most of every moment together, all while shuffling busy schedules and commitments.
It was once said by master chef Louis P. De Gouy that soup is the song of the hearth and home. This month’s recipe is a chowder that Lenise enjoys making for her family and serving with toasted focaccia bread.
“Chances are I came across the recipe many years ago when I transitioned to a more plant-based lifestyle,” said Lenise. “It was likely a family recipe I converted, omitting meat or meat products. I often do that with my favorite dishes, including lasagna, Sloppy Joe’s and desserts.”
With Lenise anchoring the news in the evenings, everyone eating together around the kitchen table isn’t always possible. However, their healthy lifestyle and dietary preferences cause them to eat at home more often than not.
“Because of my schedule, the weekends are when we’re able to sit down together as a family and enjoy one of my home-cooked meals,” she said. “During the week, of course, I prepare dinner for my family before heading into work, and my husband reheats it… except Friday, my husband’s turn to make dinner.”
When Lenise isn’t working, she loves spending time with her family outdoors. You can catch her practicing acrobatic flips with her son and cheering her daughter at one of her many sporting events. The family also loves to be together at the beach.
When asked what she loves to do most, Lenise says, “I am a bit of a thrill seeker. I love a good adventure. I’ve been bungee jumping in Mexico, cliff jumping in Greece, coasteering along the welch coast, kissed the Blarney Stone in Ireland, had the honor of flying with the Blue Angels at supersonic flight, and went whitewater rafting in class four waves.” When asked, Lenise said she couldn’t live without her phone and journal, and given all her adventures, we can see why these are necessary for documenting everything!
Simple Corn and Red Skin Potato Chowder
Ingredients:
- 2-3 tablespoons olive oil
- 1/2 large onion chopped
- 2 cloves garlic minced
- 4 small red potatoes quartered {peeling optional}
- sea salt and ground black pepper
- 3 ears of corn sliced off
- 3 stalks of celery chopped
- 2 cups low-sodium veggie broth
- 2 cups unsweetened plain almond milk
- 2 stalks green onion for garnish
- 1-2 tablespoons nutritional yeast
Instructions:
- In a large sauce pan heat olive oil and add onion, garlic and sauté.
- Add potato, celery, and season with salt and pepper.
- Then, cover to steam for four minutes.
- Next, add in the corn and stir.
- Add broth and almond milk, cover and bring to a boil.
- Reduce heat and cook for 5-10 minutes.
- Add nutritional yeast.
- Garnish with chopped green onion and a sprinkle of paprika.
- Serve with toasted focaccia bread.
Note: I blend half of the soup to have a more creamy texture. Transfer half the soup to a blender and blend until creamy—then transfer the blended soup back to your sauce pan and mix in with the original soup. Let it thicken. The longer it simmers the more flavorful it will be.
Author: Gabriele Jones
Gabriele has been married to her husband Daniel for 16 years. Together they have three incredible children - two boys, ages 15 and eight, and a sweet girl who joined the family last summer. She is a full time Pink Cadillac Sales Director for Mary Kay Cosmetics. When she isn’t spending time with family or building her business, she supports her husband who is the Lead Pastor and Planter of Forward Church in Foley.
