Allendale Family Eye Care – Dr. Edward Levy O.D.

Allendale Family Eye Care:


70 W Allendale Ave
Allendale, New Jersey 07401

Parking: Park on the street (free street parking) or in the parking lot in the back.

Phone:  (201) 327-1081

Hours: M-F 9AM to 5PM (according to the yellow pages) but I know their hours vary.

Scott’s Review:

During their over 40 years in business, they have perfected what visiting an eye doctor is all about – they really should package it up and sell their business model to all new optometrist graduates.  First, call the main number and make an appointment – the office staff is nice and friendly.  As most good eye doctors, expect to not get an appointment that week but it will be worth the wait.  Dr. Levy is skilled in glasses, contacts and other eye-related things.  Even though he is an eye doctor, he’s not afraid to push laser vision (Lasik) correction performed by someone else if he thinks that it could be beneficial for the patient.

They have state-of-the-art diagnostic equipment (glaucoma testing, peripheral vision and retinal checking that also predicts the strength of your lenses) Dr. Levy is very personable as is his office staff.  Appointments last about 45-90 minutes but you’re moved between different rooms and devices so it doesn’t seem so long.

It’s a family practice so I recommend bringing your children there and stopping before or after your appointment for lunch or dinner at the AB&G (Allendale Bar and Grill)  across the street from the office for a burger, and some popcorn while you wait for your food order.

They (Dr. Levy, not AB&G) 🙂 take VSP insurance.

He’s highly rated on Healthgrades   and and as a 15-year patient, I will recommend him to any of my friends in Bergen County.

PSA: Get Your Eyes Examined Yearly!

You owe it to yourself!


Simple Keto Turmeric Stuffed Pepper Recipe

Stuffed Peppers Title


In order to come up with this simple keto stuffed pepper recipe, I researched and experimented with a few stuffed pepper recipes to find something delicious, keto-friendly and easy – with only 9 ingredients.  I tried to balance the meat/non-meat ingredients to try and differentiate this from other recipes and skew it to the healthier side.

I wanted to create something that used the magical Turmeric and could use store bought ground beef.   This recipe works with ground chicken and ground turkey as well – or the packaged meatloaf mix (beef, pork, and lamb.)

You can mix up the cheese and the sauce to take this Mexican or Philly or wherever your imagination takes you.

I found out the hard way that smaller cauliflower pieces are needed to properly rice it.  My first attempt “souped” the cauliflower on the bottom because the pieces were too large to fall down into the blades.

This recipe calls for dicing an onion.  I have my own method but it resembles what is shown in this video:


  • 1 head, large (about 6″-7″” dia) Cauliflower Raw
  • 1 large (about 3″ dia) Onion – diced
  • 2 tbsp Garlic – diced (from a jar is fine)
  • 16 to 20 oz Beef Ground (80% or 85% or 90% lean)
  • 2 tbsp Olive Oil – divided
  • 2 cup, shredded Cheddar Cheese
  • 1 to 2 tsp Turmeric
  • 4 large Green (or red or yellow) Bell Peppers (Fatter with a wide base to help them stand up)
  • 1/2 cup tomato sauce or pasta sauce or salsa
  • Optional – 1/8 Teaspoon cayenne pepper


  1. Preheat oven to 375 deg F.
  2. Cut the cauliflower tops off (about four cups) and dice them into 1″ cubes.  Then use your Vitamix (Purchase from Amazon) or food processor (Hamilton Beach or Cuisinart) and pulse them while scraping them down between pulses for less than a minute to rice the cauliflower.  It should be about 2 cups.
  3. Cut the tops off at the highest widest part of the peppers. Then cut in a circle around the highest widest part and remove the center, seeds, and pull off and discard any lighter colored internal ribbed areas with your fingers.  (I should make a video for this)
Cut the Top at the highest widest part first and then cut out the center
Remove ALL of those rock-hard seeds and as much of the “white” pepper section as possible
  1. Heat 1 Tbsp Oil up in a large frying pan – large burner – medium heat
  2. Add diced onions – saute 4 minutes
  3. Then add Garlic – saute 3 minutes more or until the garlic starts to brown and the onion is soft.
  4. Add Ground Beef – cook thoroughly about 8 minutes.
  5. After brown, turn off the burner, then tilt the pan and spoon off the drippings as best you can – 1 to 2 tablespoons left is fine.
Prior to draining the Liquid
Prior to draining the Liquid
  1. Now stir in the rest of the oil, tomato sauce, 1 Tsp Turmeric (optional cayenne pepper – only 1/8 teaspoon!) and cauliflower cook for two minutes
  2. Add half of the cheese – cook for two minutes more
  3. Place peppers in a baking dish and fill with the meat mixture using a spoon that is narrower than the pepper opening.  Make sure that the peppers are standing up.
  4. Bake uncovered in an oven for 30 minutes – watch the pepper and when they start to wrinkle they should be ready.
  5. Remove and add remainder of the cheese to the tops of the peppers.
  6. Bake for an additional 5 minutes for the cheese to melt.

You really don’t need any sides with this simple keto stuffed pepper recipe.  It tastes great reheated in the microwave too.  This is a good break from some of the standard Keto bars and powders.  Here are some of the best sellers out there.   Nutrition facts are on the bottom of the page.

These are currently less than $1 a bar:
Now, you can buy the best-selling beginner Keto Cookbook!

Stuffed Peppers Nutrition
Stuffed Peppers Nutrition


The Best Bags, Totes and Carts:

Here are some of the best farmers market shopping accessories designed to make your life easier. They are highly rated and their reviews were checked by with grades of A and B:

Bags with tare weights noted:


Heavy Duty Carts:

Carts Better Suited for Sidewalks / Pavement:

How to Choose Delicious Nectarines with “Produce Pete”

How to Pick Delicious Nectarines

I’m sure that you woke up this morning wishing that you had some ripe nectarines at home and realized that you don’t.  But before you go out and buy them, watch this short video with “Produce Pete” who tells us how to choose ripe nectarines.  He says the trick is to look at the “yellow part” and that it should be yellow and not green or white.

Look at the yellow part - The yellow part should be yellow
Look At The Yellow Part – The Yellow Part Should Be Yellow

Produce Pete says that yellow nectarines will have the sugar and not be tart/sour.  If they are hard, they will still be sweet if they have the yellow on them.

I recommend picking a medium to large nectarine as the huge ones are typically mealy and the small ones were likely picked too soon.

How to Store Them.

Produce Pete also said to keep nectarines and other “stone fruit” out of the refrigerator -store them at room temperature. He goes on to talk about the strange gas called Ethylene and the ripening technique talked about in my other post: Smart Farmers Market Tips

If you must store them in the refrigerator, store them in the low humidity crisper  (Rot-low, Wilt-high).

Go out and use your new knowledge to grab some delicious nectarines today!

Here is a link to the main video: Main Video

The 25 Best Farmers Market Shopping Tips to Save You Time and Money


The Complete List of Farmers Market Shopping Tips

Most of my friends and family have never visited their local markets because (insert excuse here).  Once you start going you will be part of the healthier peoples’ club when you by your weekly salad and smoothie ingredients. 

Here are some other reasons to take the leap and go:

  1. Buy fresher foods – You can be a farm to table chef!
  2. Support your local farmers and community.
  3. Find organic foods.
  4. Cheaper than grocery store prices.

Read this Complete List of Farmer’s Market Shopping Tips collected from many farmer’s markets so you’ll know what to expect. 

Find your closest farmers market – Using this Google Search

For more food information be sure to check out our main page: Food Market Waldwick 

“Farmers' Market” by Phil Roeder is licensed under CC BY 2.0
“Farmers’ Market” by Phil Roeder

Before you go:

  1. What to buy? – Know what’s in-season. Visit this link: Seasonal Produce Guide
  2. Bring small bills – Everything is cheap!  Some places take credit cards – but don’t count on it – and vendors prefer cash.  Tip: Most larger markets not only accept EBT / SNAP but may have a “Bonus Bucks” type program so check with the information desk at the market.
  3. Bring a cart/ reusable bags –  Carts will save your back / prevent multiple trips back to your car.  Bring a cooler (collapsible with ice packs) to keep your perishable purchases cool.  Bring a portable folding cart and save your back.   Here are some of the best bags, totes, and carts available: The 5 Best Bags, Totes and Carts:
  4. Check the weather  – Bring sunscreen, an umbrella, and bug spray if required.
  5. Schedule your visit – Generally, Farmers markets are typically only four hours, one day a week.  Plan to arrive early for the pick of the litter or arrive late for last-minute markdowns.
  6. Do some research – Visit the Market’s website ahead of time.
  7. Do you have any pets? – Find out if your market allows pets before you pack up Fido.  Most farmers markets either do not allow pets or have rules for people who bring pets.  If you are unsure, leave Fido at home.
  8. Bring your smartphone –  for recipe ideas based on what you are seeing at the market.
  9. Bring toothpicks – so you can create a couple of fruity vegetable friends and find the shape of items that work for you.  Sometimes if you need an odd shaped food, they will give it to you for free. See Pinterest: Link or Joost Elffers’ book: Play With Your Food
  10. Plan to go directly home afterward –  because your purchases do not want to sit in your car. 

At the Market:

  1. First Visit the Market’s info booth – sometimes there are maps, specials or coupons listed.
  2. Buy things that won’t spoil first, then walk the market and get the milk, eggs, meats, flowers, and seafood.  Sometimes you can request the vendor mark and hold your purchases if you pay first. 
  3. Bargaining “typically” doesn’t happen, so first, walk the entire market and take notes on prices and quality before you buy.  (Exceptions – buying in bulk, over-ripe or late-in-the-day purchases)
  4. Don’t squeeze the produce – if you’re not sure how ripe something is – ask the booth attendant.   Ask how long it will be good for and how to store it for your dinner later in the week / next weekend.
  5. Ask about organic certifications if that’s your thing.
  6. Buy extra for your friends, family, and neighbors.  (or give them a little produce mascot that you produced!)
  7. Inspect closely for bugs – You do now want any extra passengers on your ride home.
  8. Talk with farmers – to uncover any unadvertised deals  – bulk items or what’s their next big crop hitting the stands.  Find out what other local farmers markets that they frequent.  You might find the same items for less and find new farms and vendors. But be mindful of other people who need to ask the vendor questions or complete purchases.
  9. Buy something new – Quail eggs anyone?  They look like min dinosaur eggs!
  10. Think ahead – meal plan your week and don’t over-buy.  If you do, you’re only helping your compost pile.
  11. Properly store your purchases – Some ripe and over-ripe fruits and vegetables give off ethylene gas which will cause food to ripen faster. Remember the old apple in a bag with the avocados trick.  Do not mix certain foods – keep green leafy items separate – see next section for more information.

When you get home:

  1. Store your produce – Not all items like to be stored in a refrigerator. Store these outside of the refrigerator:  apples, avocados, unripe bananas, nectarines and peaches, pears, plums, and tomatoes.
  2. Use your crisper drawers and remember: “wilt-high rot-low.”
    Wilt High Rot Low
    Wilt High Rot Low


    1. High humidity storage (Crisper): (typically ethylene sensitive) Things that wilt – basil (fresh herbs), lettuce, kale, unripe bananas (unripe), endive, broccoli, brussels sprouts, cabbage, carrots, cauliflower, cucumbers, eggplant, green beans, leafy greens, spinach, peppers, strawberries, summer squash, watermelon (Remember- Wilt-High – place foods that wilt in humidity)
    2. Low humidity storage:(typically ethylene producers) things that rot: apples, avocados, apricots, cantaloupe, figs, berries and honeydew melons, kiwis, mangoes, papayas, pears, plantains, stone fruits.  (Remember Rot-Low place foods that rot in low humidity)
  3. More information about Ethylene gas – Ripe/overripe foods will generate more ethylene gas, with will cause the other foods to ripen faster.  Check the food daily and remove the gassy offenders. “One bad apple spoils the bunch”. But a bunch of ripe bananas in a paper bag filled with green tomatoes – will produce red tomatoes in 3 days.  And be flexible with your dinner menus because your food will tell you when it’s time to eat it. Here is a complete table: Fruits & Vegetables Producing Ethylene Or Sensitive To Ethylene
  4. Check Your Food Daily – Check on the ripeness of your produce daily and eat the food when it’s ripe or almost ripe.  And toss out those ethylene producing rotting fruit before it or the “one bad apple spoils the bunch!”

Happy Shopping!  Start to use your new knowledge and eat healthy, farm-fresh food while supporting your community!

Visit for more information.