Since it has started getting cooler where I live too, I have been eating a lot more cooked foods. Especially squash, since it’s in season. I recommend eating cooked carbs such as oatmeal, rice, potatoes, corn, and squash. You can eat them plain or top them with whatever you’d like.
As for getting your iron intake up…If you are eat around 2500 calories/day with 80% or more coming from healthy carbs, you should get all the iron you need. Here is an excerpt from Dr. John Christopher, a master herbalist whom I love:
“Nearly every food we eat, or a large percentage of it, contains iron and oxygen. Wheat and most of the grains and cereals (in their whole state) contain iron in the form of iron phosphate, as do many vegetables, such as beets, turnips, tomatoes, spinach, lettuce, cabbage, celery, carrots, squash, parsley, mustard greens, dandelion leaves, watercress, etc., but our principal source of organic iron and oxygen is the fruit. The apple is loaded with these two elements, particularly the winesap. All berries, plums, prunes, grapes, raisins, dates, figs, cherries, etc., contain organic iron in abundance, and the citrus fruits, such as oranges, lemons, limes, etc., are principally composed of citric acid, which is one third oxygen. [HHH p.33”
Blackstrap molasses also contains a good deal of iron. Loni Jane, an Aussie babe who eats mostly raw vegan, supplemented with it during her pregnancy and had awesome iron levels. Since the iron requirement for non-pregnant women is cut in half, it would be far easier for you to get adequate iron.