Long before it was trendy, Isabel Cruz, of Isabel’s Cantina and Coffee Cup, was putting a healthy spin on Latin cuisine. Back in the 1990s, when she opened her first restaurant, The Mission, she put dishes on the menu she wanted to eat and would be healthful but that wouldn’t make her feel that she was depriving herself.

All these years later, she follows the same philosophy. “Our dishes have simple ingredients and are made from scratch,” she said. “They’re healthy and simplified and allow for restrictions, like gluten free, low-fat, and paleo.”

I met with Cruz just before New Year's to learn just how she does it--and came away impressed with the range of dishes she creates that are technicolor gorgeous--even in winter--and equally delicious. Albondigas--turkey meatballs--in a comforting veggie-filled broth. A brilliantly vibrant citrus salad. And pepita-crusted seabass with an orange coconut chili oil you'll want to have around for other dishes.

Read the story and get all five recipes in The San Diego Union-Tribune !