Two sweet recipes packed with protein.

Some people are “meat and potatoes” folk. Others love to keep it meat-free with tofu and other alternatives.

Me? I’m a baked goods kind of gal.

Still, I feel better knowing that my breakfast treats or midafternoon snacks contain some protein.

I’ve found that protein-rich foods help keep me feeling fuller for longer. No “hangriness” over here.

These two recipes satisfy my craving for sweet goodies — while ensuring they have some protein in them, thanks to Greek yogurt and quinoa.

Greek Yogurt Banana Bread

You probably don’t want to

I’ve found that protein-rich foods help keep me feeling fuller for longer.

reach for Greek yogurt if your power goes out for a while, but I’ve found that yogurt generally makes baked goods lighter without losing flavor. 1 1⁄2 cups all-purpose flour 1 1⁄2 teaspoons baking soda 1 teaspoon sea salt ½ teaspoon cinnamon 2 large eggs, lightly beaten 3 medium, ripe bananas 1⁄2 cup plain Greek yogurt 1⁄4 cup maple syrup 1⁄4 cup brown sugar 1 teaspoon vanilla extract

1. Preheat oven to 350 F. Grease a 9 x 5 bread pan with cooking spray.

2. In a large bowl, combine flour, baking soda, salt and cinnamon. Set aside.

3. Beat eggs in a mixing bowl. Mash bananas into the eggs before adding Greek yogurt, maple syrup, brown sugar and vanilla extract.

4. Stir until well combined. Add the dry ingredients into wet ingredients. Stir together gently, being careful not to overmix. Pour the batter into the bread pan, spreading evenly, and bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.

5. Remove from oven and let cool for about 15 minutes. Transfer to cooling rack and cool completely. 6. If the bread is headed to the freezer, double wrap with plastic wrap and put in a freezer bag. If you plan to indulge now, keep the banana bread in an airtight container or plastic bag.

Quinoa Granola Bars

2 cups old-fashioned oats 1 cup quinoa, uncooked ½ cup seeds or nuts (think almonds, sunflower seeds, etc)

½ cup dried fruit (cranberry, apricots, etc) ½ teaspoon cinnamon ½ teaspoon salt ½ cup honey (or maple syrup) ½ cup peanut butter

1. Preheat oven to 350 F. Spray a 9-inch baking pan with cooking spray.

2. In a large bowl, gently stir together old-fashioned oats, quinoa, seeds or nuts, dried fruit, cinnamon and salt. Set aside.

3. Place honey and peanut butter in a small bowl. Microwave for 30 seconds, or until the ingredients easily combine.

4. Pour honey-peanut butter mixture into the dry ingredients. Stir until the mixture is wet and begins to clump.

5. Place oat mixture into baking pan. Press mixture into the pan until it’s evenly flat.

6. Bake for 15-20 minutes. Let cool for about 15 minutes before refrigerating. When chilled, remove mixture from pan. Cut into bars and put in airtight containers. To freeze, wrap each bar in wax paper and put in freezer bag.