Bake the feta eggs

• Preheat the oven to 190 °C and crumble the feta into a baking dish.
• Crack the eggs over the feta, season with salt and pepper and bake until the eggs are just set.
• Let cool slightly, then divide into portions for the week.

Sauté the vegetables for the wraps

• Heat the olive oil in a frying pan and sauté the bell peppers, red onion and zucchini until tender.
• Stir in the spinach until wilted and season with salt and pepper.

Assemble the wraps

• Warm the tortilla wraps and fill them with the sautéed vegetables and baked feta eggs.
• Roll tightly and wrap for meal prep.

Make the banana chocolate chip protein muffins

• Preheat the oven to 180 °C and line a muffin pan.
• Whisk the mashed bananas with the Greek yogurt, then stir in the protein powder, rolled oats, baking powder and cinnamon.
• Fold in the chocolate chips, divide the batter into the muffin pan and bake until a skewer comes out clean.

Roast the sweet potatoes

• Toss the diced sweet potatoes with a little olive oil, salt and pepper on a baking tray.
• Roast at 200 °C until golden and tender.

Cook the hot honey beef

• Brown the ground beef in a frying pan with the minced garlic.
• Stir in the honey and hot sauce and simmer until the beef is glazed.

Build the beef bowls

• Cook the rice according to the package instructions.
• Divide the rice, roasted sweet potatoes and hot honey beef into meal prep containers.

Make the creamy pesto pasta salad

• Cook the pasta until al dente, drain and rinse under cold water.
• Toss the pasta with the pesto, Greek yogurt, cherry tomatoes and grated parmesan.
• Season with salt and pepper and portion into containers.