I haven't thru-hiked, but I've gone out as long as a week before. I have a few suggestions to "mix it up".
First: I haven't seen anyone here mention that you can carry a bag of dried beans (like red beans, or pintos). When you start out in the a.m. throw a handful into a ziploc freezer bag with some water and let them soak until you stop in the evening. Then, you just boil them up for a while and you have yummy beans. To add some flavor carry a little brick of salted fatback in another ziploc in your food bag. Slice off a bit of the fat back and let it fry in your pan before adding the beans and water. Cook uncovered to reduce the water (don't fill it above the level of the beans). Add pepper and salt or whatever else you've got.
Now you're marching like a civil war soldier!
If you learn how to use salt pork to produce grease while on the move you'll really open up a new world of trail cooking.
While you're at it learn how to make sassafras tea. http://www.cnr.vt.edu/dendro/dendrol...s/salbidum.htm