I had an experience recently which was a delightful exploration of new foods. I went to an Ethiopian restaurant in New York City. Much of their diet is based on a bread, Injera or Taita, made from Teff flour. Teff is a highly nutritious grain that is ground then let to ferment before it is fried on a hot skillet. The resulting bread is flat and spongy. Meals are then comprised of this bread along with several side dishes, often well spiced. It was delicious and exciting for me to expand my horizons.
Historically, mankind ate a much larger variety of foods than we do now and without refrigeration, ate mostly foods in season. Eating limited variety and the same foods all year round, are postulated to contribute to the greater incidence of food sensitivities seen in our culture. This goes beyond MS, and you will find so many people complain that this or that food causes them problems. Think of the growing incidence of allergies to peanuts not seen when I was a child in the 50s.
So, I'd suggest one way to add some interest and fun in your eating is to buy some new types of vegetables as found in an ethnic grocery or even your own. Taro root, when boiled for about 25 minutes and peeled is an interesting and nutritious food, for example.
Have fun and play with the diet as you recover or as you maintain your recovery.