Hope everyone had a wonderful Labor Day Weekend! I know for most of you with kids, school has started, but my girls have one more week off before their last year of nursery school begins. I’m definitely not one to rush away the summer, but it sure seems like they’ve been home for way too long!

I’m anxiously awaiting their school to begin for two main reasons: (1) This is the first year they will be in separate classes. While I’m excited for them to become more independent and have their own unique experiences, I’m nervous about the adjustment, especially socially. The trials and tribulations of being a #TwinMom. (2) While I’m prepared to pack them lunch everyday (surely you’ve seen my Healthy School Lunch Ideas post), it’s one more item to add to the to-do list, one which seems never-ending as it is.

There’s a little peek into some of what’s occupying my brain these days. In other news, have you started receiving my Nutritious Food, Delicious Life newsletter? If not, sign up now for weekly emails with my latest nutritious and delicious recipes, family-friendly nutrition tips, and more. You’ll never have to worry about missing a post here!

Now, onto this week’s Link Love and Menu Plan Monday. There are lots of great articles and recipes below since I missed posting last Monday, so be sure to look through and see what catches your eye. I can assure you you’ll find something you enjoy! As for this week’s menu, we’re having company Friday night, so it’s a bigger meal than usual. Trying to make the most of what’s left of the delicious summer produce!

Week 1

Tuesday: Pistachio-Stuffed Chicken Breasts with Sweet Potato Carrot Souffle and Roasted Broccoli

Wednesday: Leftovers

Thursday: Beet Butter Spaghetti and Peach Caprese Salad

Friday: Watermelon-Tomato Gazpacho, Soy-Marinated Steak (not with the tacos though), Farro Salad, and Corn, Tomato, Avocado Salad