There is a "Store What You Eat and Eat What You Store" philosophy many preppers follow.
There are arguments pro and con about it. My 2 cents:
For the most part, I eat 3 to 6 meals a week using "prep food". So 14 to 28 percent of the time I'm eating cooked or cold cereals, rice, beans, cornmeal, etc.
I have maybe 4 days of freeze dried, a month of MREs etc. as food stores. The rest is canned, pickled, or dried.
Your "I have" spices post is spot on.
There is a physical malady that can and does occur when people do a radical change in diet. You need your body to be somewhat accustomed to what you're eating or you may suffer one, some or all of the following: lack of appetite, nausea, vomiting, upset stomach, FLATULENCE, abdominal cramps, constipation, and/or diarrhea.
When I was going thru my .mil medic training, during nutrition study a case from WWII was used.
One group of South Pacific/SE Asia folks were not doing well when sent for wound treatment. Once it was figgered out that the guys were food shocking due to the bland hospital food and the spicy/fatty food they had eaten all their life AND having food they were used to substituted, they started doing REEL GUD.
So either have a lot of normal items for the transition and/or Store What You Eat and Eat What You Store.