By Amy L. Schubert Food Writer Published Jun 09, 2010 at 1:18 PM

My family has gradually made the leap over the last nine months with a somewhat resistant adult, a more resistant adult and a resistant 8-year-old in tow.

Let's face it, even though we all know we're supposed to be upping our fiber and whole grain intakes and kicking out those sugary, no good white flour products, a lot of us grew up on PB&J on Wonder Bread. Those tastes are instilled in you from childhood, and it's hard to kick them to the curb until one day you suddenly realize that your sandwich tastes better on 100 percent whole wheat, and lo and behold, the bread isn't all gummy and stuck to the roof of your mouth!

Not that even switching the bread is easy -- you have to read all the labels because some of the honey whole wheat and seven grain varieties can actually be worse for you than plain old sandwich white. But no one ever said that being healthy was easy.

As if that's not enough, it's hard on your wallet, as well. The healthier breads tend to cost you at least an extra buck a loaf, not to mention that whole wheat pasta is double the price per box, and if you want to make a gluten-free leap to brown rice pasta (which I think is fantastic -- try Lundberg's brown rice penne rigata for gremolata dishes or any other cold pasta dishes), you're looking at up to four times the price of plain old Creamette spaghetti.

And texturally, if you aren't used to it, some whole wheat products are quite the tactical leap but it's mostly psychosomatic. I only make lasagna now with all whole wheat noodles because no one can "see" the difference, and the flavor is unbelievable compared to pasty old white flour noodles.

However, when we have company over and the noodles are even partially exposed, I always "cut" our whole grain or durum whole wheat spinach noodles with some of the old white staple thrown in -- it's less of a cognitive leap for people, and often, they're shocked at how good the flavor is.

Besides, what kid wouldn't love a plate of green pasta? It will certainly make it easier for s/he to continue to eat healthy as an adult, if they only know PB&J to arrive on tasty whole wheat bread.

Take the steps yourself. I dare you. You might be surprised how good it is (and how much better you feel.) 

Amy L. Schubert is a 15-year veteran of the hospitality industry and has worked in every aspect of bar and restaurant operations. A graduate of Marquette University (B.A.-Writing Intensive English, 1997) and UW-Milwaukee (M.A.-Rhetoric, Composition, and Professional Writing, 2001), Amy still occasionally moonlights as a guest bartender and she mixes a mean martini.

The restaurant business seems to be in Amy’s blood, and she prides herself in researching and experimenting with culinary combinations and cooking techniques in her own kitchen as well as in friends’ restaurants. Both she and her husband, Scott, are avid cooks and “wine heads,” and love to entertain friends, family and neighbors as frequently as possible.

Amy and Scott live with their boys, Alex and Nick, in Bay View, where they are all very active in the community. Amy finds great pleasure in sharing her knowledge and passions for food and writing in her contributions to