Thanksgiving is a time for flavor, family, and tradition, and with a few fresh ideas, your favorite dishes can be lighter and just as delicious. Chef Craig Smith at the Wilma Chan Highland Hospital Campus (WCHHC) café shows how small changes to classics like mac and cheese and cranberry sauce can make them lighter while keeping them delicious.
“Fresh cooking is really about paying attention to what goes into your food,” said Smith. “When you start with quality ingredients and a little creativity, you can transform even the simplest dish.”
He shared that small changes can make a big difference by elevating flavor, cutting out additives and creating meals that feel good inside and out.
“Cooking fresh isn’t about doing more work,” said Smith. “It’s about making smarter choices. The more real ingredients you use, the better your food tastes and the better you feel.”
This season, Smith is proving that traditional Thanksgiving favorites can be both lighter and more flavorful.
For instance, in his Keto 6-Cheese Cauliflower “Mac” and Cheese recipe, Smith swaps traditional macaroni for cauliflower, creating a creamy, satisfying version that’s lower in carbs but just as rich. He also shreds fresh cheese instead of using prepackaged varieties, avoiding additives and preservatives while getting that perfect melt.
It’s a healthier twist that wins over even the most devoted mac and cheese fans.
“I didn’t even realize it wasn’t regular mac and cheese,” said Bobbie Pippen, sanitation assistant at WCHHC. “It’s rich, cheesy and so flavorful you’d never guess it was made with cauliflower.”
He brings the same fresh, flavorful approach to other holiday favorites.
Smith’s recipe, Agave-Sweetened Herb-Infused Cranberry Sauce, uses agave syrup, orange juice, and whole cranberries to create a bright, tangy, naturally sweetened sauce. “Once you taste the difference, you won’t go back,” he promised.
“I love the cranberry sauce,” said Adriana Davalos Prieto, food and nutrition services worker. “It has this amazing, sweet-tart flavor and a freshness you just don’t get from a can.”
Smith’s farm-to-table philosophy celebrates the connection between food, health and community values that shine especially bright during the holidays.
And it’s a principle he applies in the kitchen every day at the WCHHC café.
“Healthy eating doesn’t have to mean giving up flavor,” said Smith. “When you start with fresh, you end up with better every time.”
Try Chef Craig’s recipes at home: