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Calcium doesn't just keep our bones healthy and grow. Calcium also helps clot blood, helps contract muscles, and helps our heartbeat.

Daily doses of Calcium ranges depending on sex and age. However, men over the age of 70 need 1,200mg daily and women over 50 need the same amount.

(Fun Fact: The human body is made up of 1kg of calcium. 99% of which is stored in the bones)

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Vitamin A plays a big role in the human body. Helping aid reproduction, vision, immune function, and cellular communication.

For adults the daily intake of Vitamin A should be around 700-900mg.

(Fun Fact: Vitamin A helps in being able to see in the dark or in dim light!)

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4 russet potatoes, sliced into 1/4 inch slices

1 onion, sliced into rings

salt and pepper to taste

3 tablespoons butter

3 tablespoons all-purpose flour

½ teaspoon salt

2 cups milk

1 ½ cups shredded Cheddar cheese

Step 1

Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.

Step 2

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

Step 3

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

Step 4

Bake 1 1/2 hours in the preheated oven.

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3 avocados - peeled, pitted, and mashed

1 lime, juiced

1 teaspoon salt

½ cup diced onion

3 tablespoons chopped fresh cilantro

2 Roma (plum) tomatoes, diced

1 teaspoon minced garlic

1 pinch ground cayenne pepper (Optional)

Step 1

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

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1 (10.75 ounce) can condensed cream of mushroom soup

1 cup mayonnaise

1 egg, beaten

¼ cup onions, chopped

3 (10 ounce) packages frozen chopped broccoli

8 ounces shredded sharp Cheddar cheese

salt and pepper to taste

1 dash paprika

Step 1

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

Step 2

In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.

Step 3

Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.

Step 4

Bake for 45 minutes to 1 hour.