beans and clams (check out the links for nutrition profile), more power than beef!
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Why is this easy to make? Mostly, it's opening cans and chopping. If you don't have all the fresh herbs, you can use dry herbs or what is available in your kitchen. Parsley is the dominant herb flavor in my clam chowder, but you can make it your favorite green herb. You can't really screw up the flavors because you can always add more broth or water if you made it too salty, or add more veggies if you prefer. You can make a big batch and freeze a few portions. And a bonus, you can get all the ingredients in one trip to any grocery store that carries organic veggies and cans of beans and clams.
Budget tip #1: Beans and clams are the most budget-friendly way to get significant iron. Read the labels on the cans. Pureed canned beans are easier for my sensitive stomach, and saves time from the soaking I need to do for dried beans and lentils.
Budget tip #2: I usually find at least one Asian produce stand at a farmers market that sells sweet potatos, carrots and other veggies for either $1 or $2 per bunch. The fresher the produce, the easier it is to keep in your fridge and have more nutrients than produce that is older and less vibrant. Another reason to make time to go to your regular farmer's market, or if you don't have time to do that, you can order a fresh produce box from your local farmers CSA.
Vitamin tip: If you're not a fan of seafood, which is full of minerals, that's ok, just put in a different protein or add more white beans. Just make sure you can get your selenium and other important minerals through nuts and a good multi-mineral supplement so you can support a healthy thyroid with these mineral antioxidants (nutrients not found in your multivitamin).
Please share your comments on this recipe on our facebook page, or ask me to make one of your favorite foods more healthy -- I'm happy to take on your Iron Chef challenge!