Chapel Hill Eyecare Summer Newsletter 2017

New Frame Line, iGreen 5.0!

Are you tired of the same old glasses everywhere you go?  No color, no pop, no pizzazz?  Well, look no further!  We are excited to announce a new frame line for our office, iGreen!  These are fully customizable frames where you can choose your frame front, temples or side pieces, and also customize the colors as much as you want!  With about 30 color choices and numerous frame shapes and sizes, the combinations are endless!  You will never have to settle for the same boring style again!



Biofinity Energys – Digital Zone Optics to relieve Digital Eyestrain

Do you wear contacts, do you spend more than 2 to 3 hours in front of a digital device during the day?  If so, you may be suffering from digital eye strain and not even know it.  Coopervision has released a new contact lens that helps to ease the transition between digital devices and the surrounding environment.  The Biofinity Energys is designed to help minimize eye strain and fatigue that comes from the prolonged use of a digital device.  They are also designed to be very comfortable and wettable throughout the day which is a very common problem for contact lens wearers that use electronic devices.  Set up an appointment with our office to try out this new technology and give your eyes a break!

Red and White Bean & Orange Salad

The-Food-Fairy-Logo-02-IDXCopyright 2015. The Food Fairy. All rights reserved.

Red and White Bean & Orange Salad

Red and White Bean & Orange Salad

Yield: 6 servings


  • 1 can cannellini beans, rinsed and drained
  • 1 can red kidney beans, rinsed and drained
  • 1 shredded carrot
  • 2 celery, sliced
  • 3-4 small summer or Campari tomatoes, large dice
  • ½ red onion or about ½ cup, diced
  • 2 oranges
  • 1 orange bell pepper
  • ½ bunch parsley, minced or herb of your choice


  • 1 pint orange juice, reduced to 6 TBLSP or use 6 TBLSP OJ concentrate
  • 2 TBLSP lime juice
  • 1 TBLSP honey or agave
  • 4 TBLSP olive oil


First begin to reduce your fresh squeezed orange juice over low heat.  This may take up to 20-30 minutes. So keep watching it.

Meanwhile, drain and rinse the canned beans. Drain again and add to a large bowl.  Shred a carrot onto the beans.  Add 2 celery stalks, thinly sliced.  Cut the summer, or in winter, Campari tomatoes into large dice and add to beans along with about ½ cup diced red onion. Check on your orange juice reduction.

Add two oranges cut into large dice.  One way to obtain this cut is to peel 2 navel oranges and then cut in half pole to pole. Lay each orange half flat and make two cuts through pole to pole again.  Turn the orange half 90 degrees and cut across the orange about 4-5 slices so you now have a large diced orange. Add to the beans.  Now, check on your orange juice.

Cut the orange bell pepper into 1 ½ inch long and ½ inch wide strips or however you prefer your peppers cut.  Add to salad along with 1/3-1/2 cup minced fresh parsley or fresh green herb of your choice.

To make the dressing, add 2 TBLSP fresh lime juice to your 6 TBLSP of reduced orange juice.  Sweeten with 1 TBLSP honey or agave.  Slowly whisk in a fine drizzle of 4 TBLSP olive oil.  Season to taste with salt.

Pour dressing over salad and toss gently. Serve room temperature or chill for later. Keeps nicely for about a week.

Corn & Collard Salad

Looking for something healthy for lunch or dinner?  Check out this delicious recipe from our patient, The Food Fairy.The-Food-Fairy-Logo-02-IDX IMG_5723

Copyright 2013. The Food Fairy. All rights reserved.

Corn & Collard Salad

Serves 6-8


  •   4 ears of fresh corn on the cob
  •   1 cup yellow onion, cut into bite-sized pieces
  •   1/4 cup extra virgin olive oil
  •   1/4-1/2 teaspoon salt, to taste
  •   1/4 teaspoon pepper
  •   1 – 1 1/2 tablespoons Dijon mustard
  •   1 bunch collard greens, de-stemmed (about 8 large leaves)
  •   1 lemon, zested and juiced (about 2 tablespoons of juice)
  •   2 cups loosely packed basil leaves
  •   Optional: 3-4 oz country ham, slivered and friend in olive oil.


Optional Step:  Fry country ham in olive oil.  Use the same pan with juices to sauce corn and onion.

Cut corn off the cob.  Dice onion.  In a large sauce pan, heat oil and add corn and onion.  Salute for 5 minutes, stirring occasionally.

Meanwhile, cut the collards into 3/4 inch pieces, and place in a bowl.

When corn and onion are slightly cooked, after about 5 minutes, remove pan from heat and stir in the Dijon.  Season with salt and pepper to taste.  Add the zest and juice of one lemon.  Stir.

Pour over the cut up greens and toss to combine.  Tear, or coarsely cut up basil, and stir into the salad.

Allow salad to sit for at least two hours so that the flavors can come together.  Serve heated, cold, or at room temperature.

Food Fairy Note:

Add veggie or chicken broth to leftovers for a leftover salad soup!  You may use other tender but hardly dark leafy greens such as kale or Swiss chard in place of the collard greens.

Visit the Food Fairy online at

Young Optometrist of the Year

awardWe would like to recognize Dr. Sikes for receiving the North Carolina Young Optometrist of the Year award from the North Carolina Optometric Society!  Congratulations Dr. Sikes on your achievement!

Annual Sunglasses Sale!

Sunglass SaleIt’s that time of year again!  Time for the flowers to start blooming, time to soak up some sun, and time to protect your eyes!  When you put sunscreen on to protect your skin from harmful UV rays, don’t forget to pack your sunglasses to protect your eyes from those same UV rays.  Stop by our office today to try on all the latest styles! #ProtectYourEyes

Vision is more than 20/20

The cooling of those muggy temperatures must mean the time of the year has come where we send our loved ones back to school, whether it be with a trapper keeper in hand or the keys to the dorm room.  As we get lost in the excitement of this season, we at Chapel Hill Eyecare wanted to illuminate an important aspect of eye health.  This aspect is so important to us we feel it is one of our core philosophies of how we take care of our patients. Read More »