Need help with raising my iron level, preferably with food.

M

marilynfl

Moderator
So while the mass of vegetarian meals I've been making for mom (and her minimum # of teeth) has worked out. I haven't balanced that with much meat (I've made two dishes with chopped up steaks and both were a success).

Today I went to donate platelets and my iron level had dropped from 13.5 (three weeks ago at my last donation) to 11.6 today. That means I couldn't donate as the minimum iron level is 12.5.

So...does this mean I'm stuck eating red meat? I don't handle iron pills well. This is confusing me because I don't tend to eat a lot of red meat anyway, but when in NC I did eat chicken often for luncheons out. I never associated chicken with iron.

I was oddly disappointed with my body for failing me in a time of need, but realized it's my brain leading my mouth, so...I'm the one to blame here.

 
Clams, leafy greens, legumes, seeds, Quinoa, dark chocolate

 
I can do all of those except the clams. Clams have to be smothered in something that hides the fact

that I'm eating a clam.

 
Went and picked up a small Lodge cast iron skillet. Had only seen $30 Pioneer Woman version

and really didn't want that, but found this around the corner on an end cap for $10. Bought lots of beans and pick up iron pills just in case. No dark leafy greens available at all! Maybe early in the morning is better for that.

 
Geez Louise. I didn't even think to look here first. But the REALLY bizarre thing is...

since I retired late in 2017, my iron has been fine for donating. I haven't had a single issue since leaving Lockheed and overtime and commuting and waking up at 4:00 AM. And it was fine 3 weeks ago so I wonder if stress is sucking the iron right out of me.

 
Don’t forget frozen spinach or the like. Produce is the one thing

Folks here aren’t wiping out. Mostly. Haven’t found carrots that didn’t look like they were weeks old.

 
Clam and spinach soup. You'll be loaded. This is a goodie.

Spinach and Clam Soup

6-8 Servings

½ med. onion, diced
4 strips bacon, diced
4 anchovy fillets, minced
1 garlic clove, minced

½ c. butter
2 T. flour
1 qt. chicken broth
1 - 10 /12 oz. pkg. frozen spinach, thawed & squeezed dry
2 - 6 ½ oz. cans baby clams, drained
½ pt. whipping cream
salt and pepper
Pernod (optional but a perfect addition)

Sauté lightly: onion, bacon, anchovies & garlic in skillet on med-high. Remove from heat.

Melt butter in large saucepan over med-high heat. Add flour stirring constantly 2-3 minutes. Slowly stir in stock and bring to a boil. Add onion/bacon mixture, spinach and clams and bring to a boil once again, stirring occasionally. Pour in cream and bring to a boil again. Add s&p to taste. Divide among bowls and add a dash of Pernod to each.

 
Mom Quote of the Day:

Mom: What's this?

Mar: It's hummus, Mom. Protein. We ate it in Israel.

Mom: But what is it?

Mar: Ground-up chickpeas.

Mom: What's a chickpea?

Mar: It's like a garbanzo bean.

Mom: Oh! Okay.
What's a garbanzo bean?

 
Store had Blount Clam Shack NE clam chowder and I added a can of chopped clams.

Then I added some crispy bacon shards and oyster crackers.

If someone had told me adding bacon, potatoes and cream would make such a difference, I would have eaten clams a lot sooner.

 
Stuffed Sweet Potatoes with Beans & Guacamole

This is a very good recipe loaded with good stuff:

STUFFED SWEET POTATOES WITH BEANS & GUACAMOLE
2 medium sweet potatoes
2 T melted coconut or vegetable oil
1 tsp kosher salt
1 tsp cayenne pepper
1 tsp ground cumin
1 red onion, coarsely chopped
2 garlic cloves, finely chopped
1 can black beans (15.5 oz), rinsed and drained
¾ c vegetable broth
1 ripe avocado
3 T chopped cilantro
2 T fresh lime juice
2 c baby spinach (about 2 oz)
1 oz crumbled queso fresco (about ¼ c- I used pepper jack)
Tortilla chips for serving


Preheat oven to 450 degrees. Cut potatoes in half lengthwise. Toss with 1 T oil, ½ tsp salt, ½ tsp cayenne and ½ tsp cumin on a rimmed baking sheet. Arrange cut side up and roast about 25 min until fork-tender. Meanwhile, heat remaining oil in a medium skillet over medium heat. Add onion and half of the garlic and cook until onion starts to release moisture and turns translucent- 2-3 minutes. Add beans, Broth, ¼ tsp salt and remaining cayenne and cumin and cook until liquid is reduced and beans soften, about 10 min. Mash avocado and remaining garlic in a medium bowl with fork until smooth. Stir in 2 T cilantro, 1 T lime juice and remaining ¼ tsp salt.
Add spinach and remaining lime juice to bean mixture. Continue to cook until spinach wilts, about 30 sec. Using the back of a spoon, gently push down in center of potato to create a divot. Spoon bean mixture into potato halves then top evenly with 2 T avocado mixture, queso fresco and remaining cilantro. Serve with tortilla chips and remaining avocado dip.

 
Remember Marcella Hazen's Chickpea Soup?

It is so delicious. I make it frequently and we don't use the rice version:

MARCELLA HAZEN’S CHICKPEA SOUP


1/3 c olive oil
4 cloves peeled garlic
Large sprig of fresh rosemary, chopped finely
1 can (15 oz) imported Italian plum tomatoes (like Muir Glen), chopped with juice
2 to 3 c cooked chickpeas
2 c vegetable broth
Salt & pepper to taste
Parmesan to finish


Heat the olive oil in a medium saucepan over medium heat. Saute the garlic cloves until light brown then remove from the pan (I chop them and add later). Add the rosemary and stir it for a few seconds, then add the tomatoes and their juice. Cook for about 25 minutes, or until the oil floats free from the tomatoes. Add the chickpeas and cook 5 min, stirring well. Add the broth, cover the pot and cook at a simmer for 15 minutes. Add salt and pepper. When serving, sprinkle parmesan on top.

 
Black Bean Salsa to have with chips or crackers

BLACK BEAN SALSA

1 can (about 15 oz.) black beans
2 tablespoons lime juice
1/3 cup coarsely chopped cilantro
1/2 cup thinly sliced green onions
3 small pear-shaped (Roma-type) tomatoes, seeded and chopped
Salt and pepper

Drain beans, reserving 1 tablespoon of the liquid. Place reserved liquid and half the beans in a medium-size bowl. Add lime juice, then mash beans with a fork or potato masher until smooth. Stir in remaining beans, chopped cilantro, onions, and tomatoes. Season to taste with salt and pepper. If made ahead, cover and refrigerate for up to 4 hours.

 
Pasta with Spinach, Beans and Asiago Cheese

So easy, so tasty

PASTA WITH SPINACH, BEANS AND ASIAGO CHEESE

8 c coarsely chopped fresh spinach leaves
4 c cavatappi cooked al dente and drained (about 6 oz uncooked)
2 T olive oil, ¼ tsp salt, ¼ tsp pepper, 2 garlic cloves chopped
19oz can Cannellini beans drained
½ c (2 oz) Asiago cheese
Put spinach in bottom of bowl, pour the rest on and mix.

 
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