Another Iron Problem

I thought about tacking this on to the end of runjenrun's thread but hope to get a more specific response this way as my problem is slightly different.

Back Story:

I am a regular blood donor. In the past few years I have increased my donation frequency from about twice a year to close to the maximum possible, every 56 days, as regulated by Canadian Blood Services and Health Canada. Almost the first thing that happens at a blood donation clinic is the hemoglobin test. In essence I've been having my blood iron tested professionally every two months for the past four years.

The Meat:

Over the past year, since I started dieting, I've watched my blood iron go from healthy, problem free, to abysmal. My levels are not low enough to require medical intervention but they were more than low enough to prevent my last blood donation.

I have discovered that I am not eating anywhere near the recommended amount of iron. Everything I've learned is pointing me towards either massive iron supplements or going back to my pre weight loss diet of eating everything in sight. The foods I've found that are high in what I need are either things I'm not willing to eat or things that I am only too willing to eat.

To add to that I've found that my food choices might actually be blocking my iron absorption. I'm not wholly satisfied with the information I have found on this subject so if anyone can point me to some trustworthy reference materials it would be much appreciated.

I've started taking a daily multi vitamin which will provide me with about 50% of my daily recommended intake. Unfortunately, my diet is only providing about 35% - 50% as well so on most days I will be short of the minimum. 

The Matter:

I am looking for resources and advice regarding iron absorption and diet alternatives for high iron meals.  I know that cereals are often fortified with iron. I don't eat cereal. Bread is likewise often fortified. I haven't eaten a slice of bread in years, whole loaves, yes, but not a slice. I'd like to avoid binging like that again.

I am not a vegetarian however I eat meat sparingly, usually chicken, and occasionally beef, lamb, fish, pork, or venison.

I eat a wide variety of vegetables and fruits, beans, potatoes, and some grains in wraps and pasta. I avoid bread, cheese, processed meats, and chocolate as I always overeat them.

Vitamins A and C are thought to increase iron absorption -- eating foods high in those at the same time as either eating iron-rich food or taking an iron supplement might help.

Beyond that, your diet sounds as if it is low in grains, a pretty decent source of iron. As a celiac myself, wheat/barley/rye are completely forbidden for me, so out of necessity I know a lot about other (gluten-free) grains. You may want to add some of these to your diet and even better it won't have to involve loaves of bread:

teff flour: the iron in this grain is very easily absorbed by the body. It's available from Bob's Red Mill (retail at health food stores across Canada). If you google "injera" then you can get the recipe for an Ethiopian bread (more like a pancake really). They have a great flavor (the pancakes are used to pick up the food in traditional Ethiopian cuisine) and are really filling -- you won't be likely be bingeing on these.

quinoa (pronounced keen-wa): an amazing and rare full-protein grain from South America. Great source of magnesium and iron. The seeds are easier to cook than rice. It's a bit like couscous in texture and the flavor is somewhat nutty.

These are just two of the ones that come to mind -- hope this gives you some ideas.