After purchasing a Living Social deal for Selba, a newer local restaurant in the area, I had been just dyin’ to try this spot for quite some time now!

“Our menu features fresh, natural ingredients from local and regional farmers. We will tell you what is in the food you eat, and where it came from. In short, we believe that you should get to know your food.”

Now that’s a motto I could get used to… 🙂

“In addition to our seasonal menu, we build on our philosophy of fresh, natural and healthy by offering daily specials that showcase the great abundance and variety of Virginia grown produce, artisanal culinary products, and local sustainably raised or harvested proteins

What is there about that that’s not to love?! 

So, knowing that this lil’ lady and I have such similar dining perspectives, I knew she would be the perfect dinner date for giving this restaurant a try!

Selba labels all their menu items that are gluten-free, vegan & vegetarian, making it a great place to take diners that have certain dietary needs. 

In fact, the first thing our super sweet waitress asked us was if either of us were vegan, vegetarian or needed to dine gluten free so that she could provide us with the seperate menu containing only those options. I thought that was really cool 😀

For our lil’ dining adventure, Brittany and I decided to try three different courses:  salad, appetizer and an entree. 

Beet Arugula Salad
Roasted baby beets, arugula and lemon-yogurt dressing. VG, GF

The beets were roasted perfectly, melt-in-your mouth tender.  And the dressing was so light and refreshing. This was the showstopper dish for me of the night, but not by much considering how good the rest of the meal was!

Crispy Brussels Sprouts
Chickpea-beer battered brussels sprouts, smoked tomato and English Mustard Remoulade. VG

I thought that this was such a unique idea! The batter was super tasty and such a fun contrast to the brussels sprouts inside. Plus the dipping sauce had a delicious smoky flavor, really pulling this dish together. My only one note was that they were a bit salty, but other than that really good.

I am already contemplating whether I can attempt a version of these at home, trying them baked in the oven in lieu of frying… perhaps more to come?! 😉

Vegetarian Entree Special

Roasted poblano with tofu, mushrooms, cabbage, red onions and garlic, topped with Manchego cheese.

Now this, my friends, is how a roasted poblano should be done!

Creamy on the inside, perfect char on the outside, all draped in a layer of rich melted cheese.  Hello beautiful 🙂 

P.S. This was only half of a serving, since Brittany and I ended up splitting our entree course!

Overall, I most definitely want to go back to Selba again. The atmosphere was wonderful, the service was great and the food was both unique and super tasty.

Oh yea, and their prices were totally reasonable, coming to $32 for the entire meal (in total, not per person).

All things that make for a fabulous dining experience in my opinion!! 😀

I also really stand behind their use of local products, I’ll choose those any day.

I must say that I’ve seriously been so impressed with the Richmond dining scene recently, it seems to be just exploding with fabulous options and delicious eats.

Between coal fired pizzas, award winning Szechwan and tasty, locally inspired eats, my little city seems to be becoming quite the culinary destination as of late!! 🙂

What’s a favorite local dining spot in your city?!

Happy Wednesday everyone!

I must tell ya’ll that today has been one of the most exciting days of my life, and I can’t wait to share all the details with you friends as soon as possible!!!!! 😀

And just to clear this one up: (1) no, I am not engaged and (2) no, I am not pregnant 😉

And since the temps rose to a “comfortable” 94 degrees today, this first day of fall (??), we thought why not prolong the summer and grill out tonight to celebrate?


Barbecue Chicken – always a classic.

To go alongside our grilled chicken I had my eye on some sort of roasted beet dish, which my mouth hasn’t seen since last winter!

But not just any ol’ roasted beet dish, this one was going to be something different…

Roasted Beets w/ Yogurt-Garlic-Mint Sauce

After washing my farmer’s market beets & removing their stems, I placed them (wrapped in foil) into a 400F oven for 45 minutes to roast.

Then I gathered up the ingredients for the sauce!

  • 1 container plain Chobani yogurt
  • 2 cloves garlic
  • fresh mint (about 20 leaves)
  • sea salt (about 1 tsp)
  • black pepper (about 1 tsp)
  • 1 tsp olive oil

This sauce was easy peasy!  Just give the garlic a quick mince then smash up using some sea salt to release all the wonderful flavors.



Juicy 😉

This definitely released some “garlic fury” but oh wow was the taste superb!  As long as you like garlic that is 😛 

If lotsa garlic and repelling vampires isn’t your thang, then lay off the garlic a bit and go with perhaps 1 clove or half a clove!

Then combine the yogurt, garlic, sea salt, black pepper, olive oil and chopped mint – give it a stir.

The thick Chobani Greek yogurt makes a wonderful creamy sauce!

Once the beets finish roasting, open up the foil and let those suckers cool a bit before easily scraping off the skin with a knife and slicing thickly.

Top with your yogurt garlic mint sauce and prepare to transport yourself to food heaven.  I’m not even kidding.

First reaction:  eyes crossed because it was so outta control good.

Second reaction:  repetivitively stating how outta control good this was.

Third reaction:  eating the entire bowl.

Go make this.  Go make it now.  By far one of my favorite vegetable dishes ever.  The strong tang of the garlic with the cool mint balanced out with the creamy yogurt was just a playground for the tastebuds… who knew a beet could be so good?!

“Rounded out” with some organic mac n’ cheese this meal was so good that The Man and I were literally in silence eating / enjoying every single bite.

Well, almost in silence… if only I could shut up about those beets haha 😉


Do you like beets?  If so, what’s your favorite way to prepare them?

So with all this talk of beets lately (had to bring this pic back friends haha 😛 )


….and because I think am ready to venture out to a new beet dish idea  (don’t know if any of these will top the balsamic/feta/onion/beet combo – but I’m willing to give it a shot)

….I’ve  found a few recipes on to make using our beet friends! 🙂   You just may be seeing one of these in the near future, who knows?

Well, anywho, my workout with Elise was a yoga-riffic as usual… and the new jigsaw mats (firm but cushioned, ahhh yes!) in the exercise room are awesome paired with my new yoga mat !  Twas a great workout, feelin’ calm & lean 😉


Onto what we all are craving, dinner!

Tonight was planned to be an easier night in the ol’ kitchen for this lady since I knew I may not get home til later… so what else than chicken sausages w/ peppers & onions (this was The Man’s one request this week) and some easy peasy saffron rice 🙂

ingred   ricepack

Before we get started friends, check out some great facts about these fantastic Al Fresco All Natural Chicken Sausages! that I have recently fallen in love with!

  •  All natural (!!)    
  • 70% less fat than traditional pork sausages 
  • No nitrates, nitrites, or artificial flavors

Plus they’re are available in 12 flavors (some fully cooked) yea, woah! 🙂

  • Sweet Apple (had these the other night, they are to die for!)
  • Sweet Italian
  • Roasted Garlic
  • Roasted Pepper & Asiago
  • Spicy Jalapeno (did someone say chili?!)
  • Teriyaki Ginger
  • Sundried Tomato & Basil
  • Spinach & Feta
  • Buffalo Style
  • Mango Chipotle
  • Buffalo Style (ummm The Man may be in heaven if I can find these!)
  • Apple Maple Breakfast Sausage
  • Country Style Breakfast Sausage
  • Wild Blueberry Breakfast Sausage (need to find this now!)

Pretty impressive?!  I found these at Kroger, however they didn’t have each flavor listed on the website but I am going to be on the hunt for more of these around town fo’ sure!

K – so here goes

Step 1 – Chop up the peppers & onions (I like larger pieces for this dish) and saute them in some EVOO (1 tblsp is ALL you need folks!) for about 25 minutes on medium to medium-high until they are soft and tender, stirring occasionally.  Remember to add some water if they start to stick a lil’ (lowfat trick!) and always salt/pepper for flavor 🙂


Merry Christmas? 😉

Step 2:  Slice up the fully cooked sausages and brown them up in a pan (spray with cooking spray) for about 6 minutes over medium heat


Then, once the onions and peppers have started to caramalize, throw the cooked sausages in and mix together – flava fiesta! 🙂


Ummm friends – these chicken sausages are SO GOOD!!  They beat TJ’s – and you know I am serious if I say that 🙂

Alongside I made this Mahatma saffron yellow rice, which if you haven’t tried before please go do so now!  An ex-boyfriend (shhh don’t tell The Man 🙁 ) introduced me to this fancy sounding product and I have never gone back peeps.  It is SO FLAVORFUL and literally costs like $1 in the store, no jokes here.

Check out the brilliant yellow color – boo yah!  I had some leftover chicken broth from the other night, so made it using this for extra oomph (like it needed it?)


 I knew that rice had to be topped with some of my main man Tom Leonard’s fresh salsa (omg so good)


Could these ingredients get any better – I think not!

And some RF sour cream of course 🙂

All together now!


Things that make me fall in love with a weeknight (or any) meal = healthy, delicious, fresh, easy, fast…. you catch my drift friends 😉

So tomorrow I am meeting up with an old friend for lunch, we are tying a new place called Noodles & Company.  I would love to know if anyone has been to one of these, and if so, any recommendations?!  You can see their menu here – looks like they gots lots o’ variety!

Alright, I gotta go watch the Yankees get a beat down the Yankees/Angels game and some trashy MTV as well – The Man is playing video games downstairs so Lucy Dog and me are camping out and having some quality gal time 😉

Have a wonderful evening you awesome friends and see you tomorrow for humpday!