>>64806432start with consuming plenty of vitamin C, because vitamin C helps with iron absorption
after that, try fortified or whole grain breakfast cereal, lentils and other legumes, natto (which technically falls under legumes), spinach, tomato paste/dried tomatoes, black olives.
ideally you soak, sprout or ferment your legumes because they increase iron bioavailability (hence why natto is very good)
cook stuff in a cast iron, 'cause the iron unironically sticks to the food
also avoid tea and coffee because the caffeine interferes with iron absorption
