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
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)
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