Yes, in the beginning it is challenging and I also ate a lot of the same things over and over again. But over time, I began to think of more and more new things to try and eat. It helps that I include a variety of vegetables with all meals.
My favorite meal of the day is still breakfast.
I cook a slice of bacon, then remove and cut it into thin strips. I add butter to the bacon fat, then chopped onion and broccoli florets. Steam for 8 minutes on low heat, then add one fork whipped egg, the bacon, and sharp cheddar cheese, and cover the pan with a lid again. In two minutes minutes or so, I have the most delightful folded omelet of sorts - (I fold it in half then in half again) - and let it all spill out of the skillet onto the plate. I really should take a picture.
I make a wonderful minestrone soup - (carrots, celery, onion, zucchini, cauliflower, red cabbage, and spinach) - with beef broth too. Toward the end, I add diced, stewed tomatoes and kidney beans. I serve it in bowls topped with parmesan cheese. So good...
For those who asked, here's the recipe...
Minestrone
Makes eight 500-milliliter servings.
In a 4.5 quart (4.25 liter) pan sauté vegetables with 1 - 2 cups (225 - 450 milliliters) water on high heat, stirring every 2 minutes or so, for 8 to 10 minutes or until cooked down but still crisp tender.
3 cups (750 milliliters) red cabbage - I cut into 1/2 inch (or 1 1/2 centimeter) slices, then into 1 1/2 inch (4 centimeter) lengths
2 cups (500 milliliters) cubed zucchini (known as courgette in the UK)
1 cup (250 milliliters) sliced cauliflower
1 medium onion, diced
1 medium carrot, sliced
2 large ribs celery with leaves, sliced
1 - 2 cups (250 - 500 milliliters) water, more if needed
Take one bunch of fresh spinach, separate the leaves from the stems, place in a large bowl with water. Remove spinach from bowl, repeat until water and bottom of bowl is clean. On a cutting board, mound spinach on the board and make 1" (3 centimeter) slices.
Add to vegetables:
1 bunch fresh spinach, 10 ounces (300 grams)
4 cups (1 liter) beef broth - (beef, chicken, vegetable, whatever broth you prefer)
1 teaspoon salt
1/4 teaspoon pepper
Bring to boil; reduce heat, cover and simmer, stirring occasionally, 20 - 30 minutes or until vegetables are barely tender.
Add to vegetables:
1 can (16 ounces; 500 milliliters) tomatoes - (I use diced tomatoes with Italian herbs)
1 can (16 ounces; 500 milliliters) red kidney beans
Cook uncovered over medium heat about 10 minutes or until beans are heated through and flavors blend.
I ladle 2 cup (500 milliliter) servings into glass jars and store in refrigerator so it's easier to grab and go then heat for lunch or dinner.
Serve in bowls topped with freshly grated parmesan cheese.
Hope my conversions are correct. If not, apologies...