The End of Summer Blues
How did it already become August? Suddenly we’re in back-to-school mode—shopping for backpacks, shoes and supplies, nudging kids to finish summer reading, and getting everyone ready to jump into a new routine. It’s not always easy, but an article my sister shared by Dr. Jerry Weichman offered useful tips for a smoother transition back into school. Here are the practical takeaways I plan to use:
- Re-establish a sleep schedule and consistent bedtime. My teenager will resist, but moving bedtime earlier is necessary.
- Bring back routines and standards: limit screen time, assign chores, and emphasize that work comes before play.
- Break summer reading into manageable chunks so it actually gets done.
- Address school anxiety early. With one child starting high school and two in middle school, the homework load is intimidating. We’ll map out a homework plan for the year and keep conversations positive and encouraging.
- Prioritize family dinner. Sitting down together without electronics gives kids a break from daily stress and creates a comforting structure to end the day. Eating together during the week should be a priority whenever possible.
Enjoy the last few weeks (or days) of summer. Share your back-to-school plans—I’d love the inspiration!
SUNDAY
We fly home to Houston today, and after travel there’s nothing better than Tex‑Mex. We’ll likely head straight to our favorite Mexican spot and I may order a margarita. If you’re cooking at home, try a chicken enchilada casserole with a chopped salad dressed in jalapeño buttermilk ranch for a perfect pairing.
MONDAY
It’s a favorite meatless Monday menu for us. My oldest begins intense pre‑season field hockey two‑a‑day practices and will be exhausted. On the menu: veggie sushi and miso soup with bok choy and tofu. Use organic firm or semi‑firm tofu if possible; sprouted varieties from stores like Trader Joe’s are great. Buy miso paste from the refrigerated section—organic is a good choice since soybeans are heavily sprayed.
TUESDAY
With a long, hot practice on the schedule, something light and customizable fits best. I make chicken taco bowls with a serve‑yourself spread. Pan‑sear or grill chicken breasts, season with taco seasoning or simply salt and pepper, then chop finely and finish with lime and kosher salt. Offer salad greens, brown rice, black beans, guacamole, pico de gallo, shredded jack or crumbled cotija, salsa verde and other favorite toppings. I often use organic premade brown rice from the freezer aisle; premade quinoa works too. Finish with a creamy cilantro‑lime dressing—Greek yogurt can substitute for mayo if you prefer. No need to make everything from scratch: canned beans, store‑bought guacamole or salsa are perfectly fine on busy nights.
WEDNESDAY
It’s a hectic workday—deadlines, meetings and a doctor’s appointment—so dinner needs to be simple. Sheetpan sausage and peppers with a side salad is our go‑to. Kids can pile sausage into hoagie rolls or enjoy it alongside a fresh salad.
THURSDAY
I’m teaching a private cooking class tonight, so dinner for the kids will be easy: gluten‑free fusilli tossed with a quality marinara. If you want to elevate it, add sautéed mild Italian sausage, broccoli and shallots, or keep it plain for a fast, comforting meal.
FRIDAY
Super easy buffalo wings served with lots of raw carrots and celery make a fun end to the week. Offer ranch or blue cheese dressing to temper the heat.
SATURDAY
Invite friends over and roast a side of wild salmon—simple to prepare with a big presentation. Don’t forget a tangy herbed yogurt sauce and a large spinach salad to round out the meal.