Frankie is our middle daughter and a total sweetheart. Today just happens to be her birthday. From day dot she was a joy. Absolutely beautiful in every way and the easiest of our three children. She’s also my most balanced, healthiest eater. She lives for clean, simple flavours and a salad for her is happiness. Put it with Mummy’s Bone Broth and she’d happily eat that day in, day out.
Crunchy, clean tasting, sour and soothing might explain her palette. I attribute that to my obsession with crunchy granny smith apples when I was pregnant with her. On her dinner plate is always a salad and soup, a little protein, either wild fish, pastured meat or pastured chicken. She doesn’t mind a little bit of stinky cheese either!
For lime chicken
Juice of 2 or 3 limes – depending on how juicy they are (or lemons)
2 garlic cloves crushed
1 organic or pastured chicken breast thinly sliced
Himalayan sea salt
Freshly ground pepper
1 baby gem lettuce
2 stalks of celery
1 small granny smith apple
1 small red capsicum
1/2 grapefruit – segmented
A handful of fresh peas
Raw milk cheese or parmesan optional, cubed or shaved
2 tablespoons of extra virgin olive oil
1 tablespoon balsamic vinegar
A pinch of Himalayan sea salt
Freshly ground pepper
Sometimes I’ll add a sneaky tablespoon of whole yoghurt too
Love and Bones Broth
1 cup of Love and Bones Broth
A handful of pastina
For the lime chicken
Marinate the chicken in the juice of the limes or lemons with garlic, salt and pepper. Warm a pan and add a little ghee or butter. Gently fry off the chicken that has been marinating in the lime until golden brown. Serve in lettuce cups or in soft taco shells with an extra squeeze of lime.
For the salad
Chop all salad ingredients into pieces roughly the same size. In a separate bowl whisk salad dressing ingredients. Pour over salad and toss.
For the Love and Bones broth
Cook a handful or two of pastina per instructions on the packet. Once cooked add the pastina to to one cup of Love and Bones broth, now heat the broth on the stove top. (Alternatively you can make your own basic broth using Michelle’s recipe here.)
Fresh ingredients for Frankie’s chopped salad. Styling – Lucy Feagins. Styling assistant – Nat Turnbull. Photo – Eve Wilson for The Design Files.
The Schoeps-Doyles at home. From left to right: mum Michelle, dad Max, Jemima, Frankie, Wilco and Mazzy the dog. Photo – Nikki To for The Design Files.
Michelle in her home kitchen cooking her famous broth. Photo – Nikki To for The Design Files.
Frankie’s Dinner is lime chicken in lettuce cups, chopped salad and Love and Bones Broth served on the side by Michelle Schoeps. Styling – Lucy Feagins. Styling assistant – Nat Turnbull. Photo – Eve Wilson for The Design Files.