If you used fresh peaches for the 1/2 cup, peel (optional), pit and slice one small-to-medium peach until you have about 1/2 cup sliced peach. Cut banana into 1-inch pieces. Measure frozen peaches so they are slightly packed into the cup measure.

Measure yogurt, milk, honey (or maple syrup), and lemon juice. If using any optional enhancements (vanilla, cinnamon, protein powder, chia), have them ready.

Blend Smoothie

Add the liquid to the blender first: pour 1 cup almond milk into the blender pitcher. This helps the blades move freely.

Add 1/2 cup Greek yogurt, 1 tsp lemon juice and 1 tbsp honey (or maple syrup) into the blender.

Add the fresh peach slices and the chopped banana on top of the liquids.

Add 1.5 cups frozen peaches. If you want a thicker, colder smoothie, add 1/2 cup ice cubes now. If using protein powder or chia seeds, add them at this stage along with 1/4 tsp vanilla and 1/8 tsp cinnamon if desired.

Secure the lid and start blending on low speed for 10–15 seconds to combine. Increase to high and blend 30–45 seconds, scraping down the sides once if needed, until very smooth and pourable. Total blending time will be about 45–60 seconds.

Check consistency: if too thick, add 1–2 tbsp additional almond milk and pulse to combine. If too thin, add a few more frozen peach pieces or 1/4 cup ice and blend again.

Serve

Pour the smoothie into a 16 oz (about 480 ml) glass or to-go cup. If desired, sprinkle 1 tsp chia seeds on top or a light dusting of cinnamon.

Serve immediately with a straw. Refrigerate any leftovers in a sealed container and consume within 24 hours (note: texture may separate; stir or re-blend before serving).