BlueChoice HealthPlan of South Carolina’s annual Women’s Health Conference is set for Saturday at the S.C. State Museum in Columbia.

Among the offerings will be a presentation on obstetrics and gynecology by Dr. Lilly Filler, live cooking demonstrations, tips from a financial consultant and booths staffed by many local health care groups.

The conference begins with a breakfast buffet at 9 a.m., and the educational sessions run until 1 p.m. Admission is $6.

For information, go to www.BlueChoiceSC.com, click on “Members,” then “Health and Wellness,” then “Women’s Health.”

The following are two recipes being featured during the conference.

Oatmeal Apple Pie

8 servings

3 cups rolled oats

¼ cup almond meal

¼ cup ground flaxseed or flaxseed meal

2 large apples, cored and chopped

2 cups unsweetened applesauce

1 tsp salt

2 tsp cinnamon

1-2 cups of water

1 tsp vanilla extract

Splenda, to taste

Milk of choice (1 cup per serving) (rice milk, almond milk, cow’s milk, goat milk, soy milk, coconut milk)

In a large bowl combine oats, almond meal, ground flax seed, salt, vanilla extract and water.

In a separate bowl, mix the apples, applesauce, cinnamon and Splenda.

Two ways of making: you can either combine the applesauce mixture and oat mixture together and bake, or for a layered effect, you can pour the applesauce mixture into he baking dish first, then pour the oat mixture on top.

Bake in an 8x8-inch dish coated with olive oil cooking spray for 35 minutes at 350 degrees.

Serve in a bowl with 1 cup of milk poured on top.

Nutrition information per serving: Calories 326; Carbohydrate, 46g; Fat, 7g; Saturated fat, 1g; Monounsaturated fat, 3g; Polyunsaturated fat, 3g; Protein, 12g

Cauliflower (Mock Mashed Potatoes)

6 servings

1 large head cauliflower

1 tbsp butter, coconut oil, or Smart Balance butter spread

1 tbsp heavy whipping cream

2 cloves garlic, chopped

Salt and pepper to taste

In a large pot with a tight-fitting lid, steam the cauliflower for 15 minutes in 2-inches of water.

Transfer the cauliflower to a food processor and puree in small batches until all of the cauliflower is incorporated.

Add the butter, heavy cream, garlic, salt and pepper and continue processing until it reaches a smooth, creamy texture.

*Use Organic Valley Heavy Whipping Cream and you are preventing 12 pounds of synthetic nitrogen fertilizer and 26 ounces of pesticides and herbicides from being used.

Nutrition information per serving: Calories, 59; Carbohydrate, 8g; Fat, 3g; Saturated fat, 1g; Monounsaturated fat, 1g; Polyunsaturated fat, 1g; Protein, 3g