Jennifer, you remember correctly-- cucumber, tomato, lettuce, onion, cheese, vinegar, oil sandwiches from the Wawa? I really enjoyed the vegetarian diet. There was something cleansing about it, and it had enough variety, color, texture and versatility to keep it interesting. I would make a tomato and vegetable stock based soup, a southwest lasagna with spinach, mushrooms, peppers, carrots and corn with an alfredo base, even "meat" balls-- made with broccoli, tofu, pine nuts, parmesean and egg, rolled and eaten with tomato sauce on top. Now, with that being said, it drove my family insane! On occasion, I would cook meat for them and there would be the smarty comment "OH meat!" My philosophy on it was, if you don't like it, don't eat it. The thing with it that I had to be careful of was keeping my protein intake adequate. I learned a lot about eggs, beans, peanut butter, tofu, and soy milk and beans. If your iron intake gets too low you get tired and lethargic, and this was a real problem with me at first. Actually, that being said, I may pull out some of my old recipes. I really didn't miss the meat. When I got pregnant with my first son, Elijah, that flipped everything around--he required red meat, and a lot of it-- steak, hamburger, roast---3 or 4 times a day. With Ean's pregnancy I was basically vegetarian. He required eggs, brownies and cinnamon toast crunch. I think it's interesting though, because what I craved is what they like now. Elijah is a carnivore all the way. If he didn't have to look at a glass of milk or a sprig of anything green, ever, he'd be happy. Ean is my little veggie. Sometimes in the morning, he gets his spoon, goes to the pantry and begs for "peas please???" He wants to eat them out of the can. The major pitfall to look for with insulin resistance is the potential to use carbs as your filler. I am interested to hear about the Vegan book. I am actually baking a Vegan cake this evening for a 2 year old's birthday party. The diet is centered around no animal products--meat, dairy or by product. I discovered in my search for an apropriate recipe that some granulated sugar actually is whitened somehow by pulverized animal bone. **I haven't looked up the details on this yet, so I don't have the hows or whys, but yikes** I would up selecting a pure turbinado cane sugar. I was just struck with how very little we know about the processed foods we consume. Keep me posted, Jennifer