KDHamptons loves finding new chefs to follow on Instagram and we recently go hooked on recipes by health coach and blogger Neda Varbanova of Healthy with Nedi. She believes fitness, healthy eating, and having a positive outlook are the key to realizing true health. Keep your bikini body and stay fit and healthy with some of Nedi’s summer recipes, below:

Roasted Red Pepper Hummus: Keep the party going with this robust roasted red pepper spread. This is one ofmy mom’s spe-cialties and party favorites. Serve the sweet and smoky hummus with vegetable crudette, flax crackers oron the side with grilled chicken.

Ingredients
1 can organic chickpeas, drained and rinsed
2 roasted red peppers, roughly chopped
1 jalapeno pepper, diced
1 garlic clove
1/2 tsp cumin
2 tbsp tahini
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
sea salt & pepper to taste
paprika for garnish

Directions
STEP 1. Place all of the ingredients in the food processor and blend until smooth.
STEP 2. Place in a serving bowl. Sprinkle with paprika and drizzle with olive oil.

Grilled Zucchini With Garlic Yogurt: “My mom is famous for this dish! I just tweaked a bit to make it more tailored to the #healthywithnedi way of eating. Instead of frying the zucchini, I prefer to grill it and serve the garlic sauce on the size. This way everyone can have as much oras little of the dairy as they pre-fer. Itis a really delicious side dish that canbe enjoyed all year around”.

Ingredients:
2 medium zucchini, cut in circles
1 tbsp olive oil
1/2 tsp sea salt
1/2 tsp freshly ground black pepper

For The Sauce:
5 tbsp Greek plain yogurt
2 garlic cloves, grated
1 tbsp fresh dill, chopped
sea salt to taste

Directions:
STEP 1. Preheat grill pan over medium-high heat.
STEP 2. Brush zucchini with olive oil and season with seasonings on each side.
STEP 3. Arrange zucchini in the pan and cook for 3-4 minutes oneach side, until tender.
STEP 4. Place zucchini in a plate over a paper towel to soak up any access oil/water.
STEP 5. In a glass bowl, mix yogurt, garlic, dill and salt. Spread the mixture evenly over zucchi-ni and serve warm or cold.

Pesto Zoodles With Grilled Prawns: What’s not to love about pasta right?! Well this recipe is even better because it cuts out the carbs you would get from regular pasta by using zucchini noodles. Itis 100% #HealthyWithNedi and perfect for a hot summer day.

For The Pesto:
3 cups basil
1 garlic clove
1/4 cup extra virgin olive oil + plus more if needed
1/4 cup grated parmesan cheese
4 tbsp Greek plain yogurt
4 tbsp pinenuts

For The Zoodles:
2 medium size zucchini, spiralized
1 tbsp extra virgin olive oil

For The Prawns:
1/2 pound wild prawns
1 garlic clove, grated
1 tbsp extra virgin olive oil
zest of 1 lemon/lime
squeeze of lemon
salt & pepper to taste

For The Asparagus:
1 bunch asparagus
1/2 lemon, squeezed
1 tbsp extra virgin olive oil
2 tbsp grated parmesan cheese
salt & pepper to taste