Meal Prep with Bekah Faddis (2026)

31/10/2024

Black Friday came early!!
house has increased my code BekahF10 to 35% off through 11/19!

These are my favorite towels. I have nearly 30 of all different patterns and themes. I love changing out my towels for the seasons/holidays.

I love the tea towels for the bathroom and kitchen. I also use the dishcloths in the kitchen to wipe my counters.

These towels make great gifts so now is the perfect time to buy before for the holidays.

Link in bio to order. Use code BekahF15 at checkout for 35% off.

05/03/2023

I like food that doesn’t always look instagram worthy.

My friend recently said in her stories that her photos are not fancy but she made something really good and wanted to share it. I am so glad she said that because I have held back on posting more because I thought my photos weren’t good enough.

Well here I am sharing a not so appetizing photo, but wanted to share this meal that we have been loving recently from .

This cracked out tater tot casserole is a new staple meal in our house. Her recipe is linked in my bio. Her recipe has bacon but I forgot to add it to the top.

I like simple food that tastes good and it doesn’t always look pretty. I share food that I actually eat on a regular basis. I don’t do super complicated meals because I just don’t have the time. We like to go back to the same meals we like often. You do not have to make something new every week. Find what you like and rotate those recipes every few weeks.

What is a meal that you make regularly?? Share in the comments.

23/11/2022

New breakfast recipe!

I bought these silicone molds awhile ago to make egg patties for breakfast sandwiches. I finally used them and I’m so happy with how these turned out.

I have the mold linked in my Amazon storefront. The link is in my bio.

Here is the recipe (makes 6 sandwiches):
6 English Muffins (I used Thomas light multigrain muffins)
6 whole eggs
276 g egg whites (6 egg whites)
6 laughing cow cheese wedges
6 slices of Canadian bacon (I buy from Costco
1 cup green peppers
3 slices of pre-cooked bacon diced (I buy from Costco)
Seasoning of choice - I used salt, pepper, garlic powder

You can customize what you want to put in your eggs. I used green bell peppers and bacon because that is what I had on hand. I did saute the green peppers before adding them because I prefer them cooked. The macros below include the peppers and bacon so if you change your toppings the macros will change. Also be careful how much you add because you will have extra egg left over.

Preheat the oven to 350°. Put silicone egg mold on a baking sheet and spray with non stick spray. Whisk the eggs, egg whites, and seasonings together. Prepare toppings you want to add. Portion out toppings into each egg mold. Pour eggs into each mold. Carefully put the oven to avoid spilling. They will be filled to the brim. Pour hot water in the baking sheet so that there is just enough to cover the bottom. Bake for 23- 25 minutes. Let eggs cool. Split the muffins and lightly toast in the toaster. Spread 1 laughing cow wedge between the 2 muffin halves. Place the egg patty and Canadian bacon on the muffin. Wrap up in foil and place in freezer safe bag.

When you plan to eat the sandwich, put in the fridge the night before. I heated mine up in the microwave for 45 seconds first and then put in the air fryer at 350 for about 5 minutes to toast up the muffin.

Macros for 1 sandwich:
290 cals
12g fat
29g carbs
23g protein

I love having these in the freezer so I can have breakfast on the go. What do you all eat for breakfast on the go?

30/10/2022

I saw someone make this on either TikTok or Instagram but I did not save it 😭

I knew the gist of how they made it so I tried to recreate it from memory.

This recipe is one of those panty meals. I can make this from things I pretty much always have on hand in my pantry and freezer.

My kids are picky but I am pretty sure this meal will be a crowd pleaser for the whole family.

Baked Penne Alfredo with Meat Sauce
Makes 6 servings
-1 lb of ground beef
-1 jar of your favorite spaghetti sauce (24 oz)
-1 jar of alfredo sauce (15 oz)
-8 oz of penne pasta (measure dry)
-56g of shredded mozzarella cheese

Preheat the oven to 350°. Cook the pasta according to the box directions. Drain pasta and mix in alfredo sauce. Brown the ground beef and drain off the fat. Add marinara sauce and let heat together. Layer the penne alfredo on the bottom of a 9x13 greased dish. Top with the meat sauce and sprinkle cheese on top. Bake for 25 minutes. For the last 3 minutes broil to brown up the cheese on top.

Macros per serving:
472 calories
14.5g Fat
60.3g Carbs
27g Protein

02/10/2022

I always feel so much better about my week when I have meal prepped what I am going to eat all week.

Last week we were out of town on Sunday so I did not do my normal meal prep. That definitely had an affect on me for the week. I was not making the best choices by grabbing way more snacks and eating really random things out of my freezer.

This week I was able to do my meal prep to start my week out on the right foot.

I made this Turkey Enchilada Skillet from . I have made this recipe before and it is now in the regular rotation because I almost always have everything it calls for on hand.

I will eat this with chips or you could even put this in a tortilla as taco meat.

The recipe is linked in my bio.

What is one thing you do to start your week off on the right foot? Share in the comments.

25/09/2022

No meal prep today because I’m on my way back from a fantastic weekend in California.

I turned 39 on Friday and got to spend the weekend with my husband celebrating.

He was invited out here to play in a golf tournament and I got to tag along. We visited 4 wineries on Friday (probably should have done only 3 🫠) - Alexander Valley Winery, Hawkes Wine, Silver Oak and Sebastiani.

Saturday we played golf at Foxtail Golf Club. This was my first time playing 18 holes of golf. I was terrible but had fun.

The weather was perfect all weekend. I am so thankful that we had this chance to go. Definitely not a bad way to start off my last year in my 30s.

24/07/2022

I made this jalapeño popper chicken salad a month ago and knew it would be a staple recipe I would go back to time and time again.

I have seen different variations of this recipe but wanted to make it more to my liking. You can substitute the cream cheese for 3 laughing cow cheese wedges. I like the cream cheese better but its higher in fat so it all depends on what you can fit in your macros.

Jalapeno popper chicken salad:
- 2 cans of chicken breast chunks drained, I used the 12.4 ounce cans.
- 2/3 cup non-fat greek yogurt
- 3 tbsp light whipped cream cheese
- 56g of shredded cheddar cheese
- 1/4 cup topped jalapeños (feel free to add more or less depending on how spicy you like it)
- salt and pepper to taste

Mix everything together in a bowl and refrigerate.

I will eat this with crackers or like a sandwich on toasted bread. I cannot wait to eat it this week on a sandwich with some of my homegrown tomatoes. The crackers in the picture are toasted chips. I highly recommend these! Those are also my homemade pickles. That recipe is also in my feed.

Makes 4 large servings.
Per serving (roughly 177 grams)
205 Calories
4g carbs
8g fat
29.3g protein

01/07/2022

There is an awesome sale going on right now with .house from 7/1 -7/4.

Select items are 20% off and then you can stack my code BekahF15 for an additional 15% off so total discount of 35%.

This is the best sale they will have so if you have wanted to order some towels now is the time.

These are my all time favorite towels because of all the fun prints but they are also super absorbent. Their towels are made from recycled water bottles so you are helping the environment in more than one way.

Link in my bio to order. Code BekahF15.

Now to decide which pattern to buy!

05/06/2022

Who loves pickles??

I am obsessed with pickles so obviously I found a way to make them myself. It was so easy so thought I would share with you how to make them if you are obsessed with pickles like I am.

Plus if you grow cucumbers, this is a great way to use them up. You can make a couple jars at a time and leave them in the fridge for weeks.

Recipe for pickles inspired by
-1 medium size cucumber
-1 tsp minced garlic
-1 tsp dill seeds (not dried dill w**d)
-1/4 tsp red pepper flakes
-1/4 tsp black peppercorn
-a sprig of fresh dill *optional
-1/2 cup white vinegar
-1/2 cup water
-3/4 tbsp salt

1. In a pint mason jar, add the garlic, dill seeds, red pepper flakes, peppercorns, and fresh dill, if you have it.
2. Peel and slice your cucumber. I recommend using a mandolin to get uniform thickness.
3. Put cucumbers in jar and fill without over stuffing jar.
4. Boil the water, vinegar and salt.
5. Pour boiling vinegar over the jar of cucumbers.
6. Screw lid on tight and leave on counter to cool off.
7. Refrigerate for at least 24 hours before enjoying.

The jars, lids, and mandolin I use are linked in my amazon storefront under kitchen items in the link in my bio. I earn a small commission if you shop through my link.

If you make these, let me know what you think!

01/05/2022

Stocked fridge!!

Even though it takes a couple hours to prep all this, it makes me so happy to have this food prepped and ready to go for the week.

I know not everyone can prep everything on one day but that is what works for me. If anything prep a couple things like chopping up your veggies or cooking the meat for a meal. Doing any kind of prep will cut down on the time it takes to make dinner on a busy night.

One other suggestion is to just prep your lunches for the week. does this every week. I highly recommend following her for great recipes.

My way isn’t the only way to do things so figure out what works best for you and your family.

Share with me what has worked for you in the comments.

24/04/2022

What I meal prepped today:

instant pot Philly cheesesteak pasta. I used pasta to make this higher in protein. Recipe linked in my bio.

beef ramen noodles. I subbed out ramen noodles for pasta zero to make it lower carb. Recipe linked in my bio.

I cut up some lettuce for salad that will go with chicken I found in the freezer.

I also prepped strawberry cheesecake overnight oats for my breakfast this week. The recipe for my overnight oats is saved in a highlight. I added strawberries which might be my new favorite oats recipe.

I made some protein bites to have as a quick snack or sweet treat after lunch.

What do you all have on your menu this week? What can you prep in advance so you can save yourself some time during the week?

20/03/2022

Coming back from vacation is hard!

We just returned after a week long vacation in Gulf Shores, AL. I definitely enjoyed myself indulging in all the good food and drinks.

Now I am back to reality and I desperately need to get back on track with my eating.

This week I made this Teriyaki Turkey and Rice from . The recipe is linked in my bio. I picked this meal because its packed full of veggies. I then paired it with cauliflower stir-fry for even more veggies. I added one bag of brown rice to the cauli stir-fry to bulk it up.

This recipe made 5 servings. Here are the macros for 1 serving, including the cauliflower rice and brown rice mixture:
294 calories
9.1g Fat, 39.8g Carbs, 24.2g Protein

I did use as a substitute for the brown sugar and granulated monk fruit sweetener for the

For me, I make better choices with what I will eat by having food prepped and ready to eat throughout the week. I won’t be tempted to go out to eat on a busy night with kids practices because all I have to do is reheat and go.

I am also going back into the office 3 days a week starting this week, so this will keep me from eating out during lunch on my office days.

Who else traveled or is traveling for Spring Break? How are you going to start your week off on the right foot after coming back from vacation? Share in the comments.

Meal Prep with Bekah Faddis

31/10/2024

05/03/2023

23/11/2022

30/10/2022

02/10/2022

25/09/2022

24/07/2022

01/07/2022

05/06/2022

01/05/2022

24/04/2022

20/03/2022

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