Well, MERTON - I do know something about nutrition and sports nutrition in particular. Although your diet sounds a little strange ... not knowing the specifics on your protein shakes ... I ran the numbers and you're within the ballpark of a basic sports diet of 3,500-4,500 calories with 40% of those calories from carbs, 40% from protein, and 20% from fats. With some questions (2 cups uncooked oat meal or cooked, what kind of cheese, and by sweet potato raw do you mean uncooked or without adornment, etc.) you're looking at roughly about 4,000 calories per day with a distribution of about 56% carbs, 29% protein, 19% fat - before adjusting for the protein shakes.
I do find it rather odd that with your emphasis on "whole foods" that you don't try to obtain more nutrition from vegetables and fruit - rather than a vitamin pill.
Oh, as Callisto noted - there is NO nutritional difference in the eggs based on the color of the shells - the difference is in the breed of chicken that laid them (and even among the same breed there can be differences - you can tell the color of the shell by the color of their ears ... yes chickens have ears). There are some minor differences based on diet - but you can't determine that by color.
Various vegetables and herbs will spice up your rice and lentils - without blowing your diet or budget.
For your lentils, for example - get a smoked turkey wing or leg (or a smoked ham hock), a yellow onion and a carrott. Put your smoked meat choice in a sauce pan and cover with COLD water, bring to a boil, reduce to a simmer, cover and simmer for 30-60 minutes (the longer the better). While you're making your stock - peel and dice your onion and carrott.
When done, remove the meat to a plate to cool. Then remove the meat from the bone and dice. Measure out the amount of smokey broth you need for your lentils and save the rest (in the refrigerator). You can also save 1/2 the meat in the broth if you wish.
Now, heat another sauce pan large enough to cook your lentils, then add 1 Tbsp olive oil, onion and carrott and saute for 4-5 minutes. Add your chopped meat, lentils and broth ... and cook like normally do except you want the lentils to cook down to a mush.
Now ... to serve ... split a wedge of cornbread in half (horizontally) and toast under the broiler until golden brown (to your liking) and spread with a pat of butter if you wish. Then spoon on your lentil "mush".
For your rice ... again it's about the flavors you add to it - onion, peas, carrotts, herbs, etc. A broth adds more flavor than plain water.
And, the sweet potato ... why a chunk of raw 'tater? Use a whole one, wash it, poke a few holes in it, wrap loosely in plastic wrap and microwave on hi for 7 minutes ... and let it rest for about 2 minutes. Then split open like a baked potato - add some butter if you wish, salt and pepper to taste. Serve with a slice of cornbread - that's a complete meal!
I understand the "living on the cheap" thing ... I was in college once, too. But, you don't have to live on such a restricked diet .... you can add some variety ... and for not much, if any, more $$$.