Well, I already bake our bread and it's usually whole wheat with some flaxseed, or maybe sometimes I put calamata olives in it...rosemary etc. Since I tend to be frugal, I always buy dried beans and just soak em overnight, freezing whatever I don't use. Quinoa...millet, wheat berries etc. are always in my pantry and vegies are whatever are in season with the exception of eggplant (allergic).

But, I've never made tofu of any way shape or form and it sounds a little daunting to incorporate it. I'm going to be looking at all the different cookbooks mentioned here (thanks!) and I've already ordered a book called "Thrive" but I can't recall the author right now. Since I teach several indoor cycling classes every week as well as personal training, and my own personal workouts so I want to be able to keep up my endurance and strength.

I see the biggest hurdle being my husband since he's a meat and potatoes (white potatoes at that) kind of guy.

I'm pretty much coming at this change to keep myself healthy. I rarely eat processed food and can be a creature of habit which I guess isn't a great thing if you're trying to eat a huge variety of vegetables and fruit to insure getting as many nutrients as possible. (for a five year period I ate the same lunch every single day, spinach, yam and chicken...really!)

I appreciate all your input and will be checking into blogs and the authors mentioned.