The transition has been a lot easier than I imagined! Adjusting recipes for whole wheat flour is easy. Plus, whole wheat pastry flour is readily available now (at my local coop) and I find it quite easy to work with. Cooking with honey/agave has taken a little more adjustment, but again, it's very minor. I've even held a of tea party under the new system, and all was well.
Now don't get me wrong! I still eat white flour and sugar. I just don't bring it home for cooking. If you give me a homemade treat, I'm going to eat it!