Home » Recipes » Beverages » Peach Smoothie

Peach Smoothie

On Saturday I stopped by the Regional Market in Syracuse to browse the selection of fresh, local fruits and vegetables. It was amazing to see the mounds of produce, and it was also amazing to see the crowds of people.  I went at around 10am, and it was packed, and so crowded it was hard to walk.  Clearly many people in the community like the fresh products available.

corn at the farmers market

As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy.

The best thing this time of year is all the fruit. I can grow some vegetables in my garden, but fruit is a lot harder to grow.  This week for fruit we bought peaches, blueberries and sweet cherries. One of my children’s favorite things to do with fruit is make fruit smoothies. So when we got home we turned the peaches into our favorite fruit smoothie.

fresh peachespeach smoothie






Yield: 1

Peach Fruit Smoothie Recipe

Peach Fruit Smoothie Recipe
Prep Time 5 minutes
Total Time 5 minutes


  • 2 peaches, peeled and sliced
  • 6 oz. vanilla yogurt
  • 1/2 cup milk
  • 3 ice cubes


  1. Mix everything in a blender.
  2. Add a few sliced peaches on top to make it look pretty.


Nutrition facts are estimates.

Nutrition Information:



Amount Per Serving: Calories: 336Saturated Fat: 3gCholesterol: 20mgSodium: 166mgCarbohydrates: 57gFiber: 4gSugar: 54gProtein: 14g

Baked stuffed zuchini




Disclosure: MVP Health Care has provided me with compensation for this post. My participation is voluntary and my thoughts are my own.

By on August 3rd, 2011

74 thoughts on “Peach Smoothie”

  1. My husband makes the yummiest smoothies. The kids love them. He mixes strawberries and raspberries into them. Sometimes he even adds peanut butter for extra protein.

  2. Our favorite health recipe is Chicken Noodle Soup, all done in the Crock Pot overnight with tons of fresh vegetables and herbs. 🙂
    Dana Beeman: danabeeman(at)gmail(dot)com

  3. We love to cook meals with foods from the garden!! Our favorite right now is Zucchini Chicken parmigiana. We layer slices of zucchini, and layers of grilled chicken breast, pour homemade spaghetti sauce over it and top with a small amount of really good cheese…. my fave is goat cheese or an herbed jack. Bake and enjoy!

  4. My family always love rice and beans. Beans are a great source of protein, and it can be a replacement for meat.

  5. After a family trip to McD’s one night for parfaits, we’ve started making our own with plain yogurt, blueberries, strawberries, and black raspberries.

    meredithfl at gmail dot com

  6. Our favorites are Frozen Pops made with yogurt, and fresh fruits. The absolute best is vanilla & honey greek yogurt with fresh peaches!

  7. -Favorite healthy recipe: Roasted Garlic and Beef Vegetable Stir Fry

    Roasted Garlic and Beef Vegetable Stir Fry


    * 2 teaspoons cornstarch
    * 1 cup water
    * 2 T soy sauce
    * 1 T McCormick® Roasted Garlic & Bell Pepper Seasoning Blend or 1 tablespoon McCormick® Perfect Pinch® Roasted Garlic & Bell Pepper Seasoning
    * 1/2 t McCormick® Ginger, Ground
    * 1 T oil
    * 1 1/2 lb boneless beef sirloin steak, cut in 1/4-inch strips
    * 3 cup assorted vegetables, such as broccoli florets, red bell pepper strips and snow peas
    * Cooked rice (optional)


    1. Mix cornstarch, water, soy sauce, Seasoning and ginger in small bowl until smooth. Set aside.

    2. Heat oil in large nonstick skillet on medium-high heat. Add beef in several batches; stir fry 5 minutes or until no longer pink. Remove from skillet. Repeat with remaining beef, adding additional oil if needed. Add vegetables to skillet; stir fry 3 minutes. Return beef to skillet.

    3. Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute. Serve with cooked rice, if desired.

    aliaskys (at) yahoo . com
    Thank You!! 🙂

  8. Our favorite recipe comes right from our garden vegetables at this time of year. It’s zucchini slices, tomato slices, a bit of green tabasco, basil, salt, crushed garlic, olive oil, and 1/4 c Parmesan cheese. You toss everything together and bake it for 30 minutes at 425F.

  9. My son and I love to make smoothies with strawberries we’ve picked at a local farm. Often, we’ll add things like raspberries, blackberries, blueberries, or any other kind of berry we can find fresh. I usually add a scoop of protein powder and a spoonfull of raw honey.

    mattschmunk at gmail dot com

  10. I like these banana oat bars;


    1 1/3 cups quick cooking oats
    1/2 cup white sugar
    2 teaspoons baking powder
    1 teaspoon ground cinnamon
    1/2 teaspoon baking soda
    1/2 cup raisins
    1 cup mashed bananas
    1/4 cup skim milk
    2 egg whites
    1 teaspoon vanilla extract

    Preheat oven to 350 degrees F (175 degrees C).
    Mix together dry ingredients. In a separate bowl mix together bananas, egg whites, milk and vanilla. Beat all together.
    Bake in a 9 x 13 inch pan which has been sprayed with non-stick spray for about 35 minutes. Cool and cut into bars. You may sprinkle with cinnamon and sugar, if desired.

  11. We love Shrimp Scampi over Angel Hair Pasta

    1-1/2 lbs. medium-size fresh shrimp
    2 garlic cloves, minced
    2 tbls. veg. or olive oil
    1/2 cup dry white wine or chicken broth
    1 tbls. prepared mustard
    1 tbls. Worcestershire sauce
    1/2-3/4 cup butter, melted
    1/2 tsp. salt
    2 tbls. fresh lemon juice
    1 lb. Angel Hair Pasta
    1/2 cup shredded Parmesan cheese
    /2 cup fresh parsley

    Saute peppers and garlic in hot oil in a large skillet over medium-high heat until throughly heated.
    Add shrimp and cook, stirring constantly, 2-3 minutes or just until shrimp turns pink. Remove shrimp and set aside.

    Stir in white wine, mustard, and Worcestershire sauce, cook over high heat 3-4 minutes. Return shrimp to skillet. Stir in butter, salt, lemon juice, cook 1-2 minutes or until combined and throughly heated.

    Place pasta in a large serving dish, toss with shrimp mixture and parsley. Sprinkle with parmesan cheese.

    Serves 4-6

  12. Blueberry smoothie…ice, water, skim milk, blueberries and sugar free instant jello cheesecake.

  13. My family loves to grill skinless chicken breasts that has been marinaded in lime juice. The grilled breasts are then topped with boiled spinach and served with baked potatoes and iced tea!

  14. Vegie and cheese kabobs. My children love anything on a stick…so I cut cubes of cheese and a variety of vegies..slide them on a kabob stick and serve them as a snack. My children gobble them up like candy! 🙂 Thank you.

  15. My family’s favorite healthy recipe is caprese. Tomato and basil from our garden, soft slices of mozz, and drizzled with a garlic-infused oil. My mouth is hanging open a little just daydreaming about it now. 🙂

    Thanks for the chance!

  16. Our favorite is a summer time dish we make all the time: you layer tomato sauce, zucchini, fresh tomatos, chicken and top with fresh tomatos and cheese. It is great using garden veggies and very healthy:)

  17. Grilled veggies kabob:
    Take various veggies: zucchini, eggplant, cherry tomatoes, (what ever is in season)
    Cut to size, put on skewers, brush with olive oil, grill.
    Thanks for the contest.

  18. right now we’re juicing, here’s the juice we are drinkings recipe:

    3 celery stalks
    1 cucumber
    1/2 lemon
    3 cups spinach
    2 granny smith apples

    put all in juicer and enjoy!

  19. our favorite healthy recipe would probably be romaine lettuce, kalamata olives, chopped purple onion, olive oil, salt and pepper, and maybe some chopped up no-nitrates bacon. annejk112233(at)yahoo(dot)com

  20. Our family has been enjoying a recipe that I recently found on the Valley Natural Foods website. Here it is:
    Rustic Gazpacho

    Gazpacho is the quintessential summer soup. This chunky, flavorful version is easy to prepare and easy to love.

    2 lbs. ripe tomatoes, cored and diced
    1 medium cucumber, seeded and diced
    1 large green bell pepper, seeded and diced
    1 C. jicama (about 1/2 of a large jicama), peeled and diced
    1 small jalapeño pepper, seeded and minced (more if you like things hot!)
    2 cloves garlic, minced
    1 1/2 C. tomato or vegetable juice
    1 1/2 limes, juiced (about 1/4 cup juice)
    1 Tbsp. sherry vinegar (or red wine vinegar)
    1 tsp .salt (optional)
    Ground black pepper to taste
    1 avocado, peeled, seeded, and diced (prep avocado just before serving the gazpacho to prevent browning)

    In a large mixing bowl, stir all ingredients together except for the avocado. For optimal flavor, allow the mixture to sit for a couple hours to allow the flavors to blend. Stir in the avocado just before serving. Serve with crusty bread and additional hot sauce, if desired.

  21. One of our healthiest recipes is fruit kabobs on the grill. The whole family loves them. We usually use cut up (or canned) peaches, pineapples, grapes and apples. Basically, we’ve used most fruits and they all taste wonderful.
    Thanks so much.

  22. We really like to make fresh blackberry, and fresh strawberry smoothies , we use half a glass of yogart to make ours.

  23. tweet-We love to make fresh blackberry and frest strawberry smooyhies with yogurt!#GenerationGo and #recipe

  24. My favorite healthy recipe is whole wheat torillas with black beans, avocado, tomatoes, and cojita cheese.

  25. I love Orange Creamsicle Smoothies.
    1 cup skim milk
    1 60z or smaller vanilla yogurt
    2/3 orange juice
    1/4 tsp vanilla extract
    6 ice cubes

    Combine milk, yogurt, oj and vanilla extract in blender. blend 15 seconds.
    Add icecubes and blend 20 seconds.

  26. We LOVE stuffed peppers, and honestly, nobody can tell that it’s turkey instead of fatty ground beef! This is the base recipe that I use, but I like to spice it up by adding things to the stuffing. Be creative! It’s also easy enough to make more or less based upon your family size. I always tend to do a lot of taste testing while making these too! 🙂


    3 Green bell peppers, halved lengthwise, seeded.
    1 14.5oz can diced tomatoes (italian seasoned)
    1 lb ground turkey 93% lean
    1/3 to 1/2 cup brown rice (uncooked)
    1/3 to 1/2 cup chopped onion
    1.5 tsp worcestershire (lee & perrins)
    1/2 cup shredded colbyjack cheese, div into two 1/4 cups
    1/2 cup water
    1 tsp italian seasonings
    1 tsp garlic powder
    salt and pepper to taste


    makes 5 or 6 – 1/2 shell stuffed peppers. (depending on size of peppers)

    preheat oven to 375

    for al-dente pepperspreferred), par boil 3 minutes and drain / for el-crunchy skip that step.

    In skillet cook onion and turkey until turkey is browned and onion is clear. drain any excess fat

    add water, whole can tomatoes (juice too), rice, worcestershire, seasonings. bring to a boil,reduce to simmer and cover 15-20 minutes.

    after 15-20 min (rice is cooked), remove cover, and allow any additional liquids to reduce on low heat, stirring occasionaly until all gone. (this really intesifies flavors)

    remove from heat, mix in 1/4 cup of cheese

    stuff peppers, place in a baking dish, cover with remaining cheese. bake 15-20 minutes or until cheese is melted and just browned.

    serve immediately.

  27. Thanks for the giveaway…our kids love fresh fruit as a snack, especially mango, topped with vanilla greek-style yogurt.

    senorpiero [at] yahoo [dot] com

  28. favorite is chicken breasts in spaghetti sauce, seved over rice with frozen peas cooked and added to the rice and a salad

  29. I ate this salad at a restaurant and liked it so much, I reproduced it at home. The base is spring mix. Top with feta cheese, dried cranberries, cherry tomatoes, sunflower seeds, and mandarin oranges (or apple slices). Dress with a balsamic vinaigrette. For a heartier salad, add some grilled chicken or fish.

  30. We make our favorite fruit salad. It has apples, raisins, mango, strawberries, and cantaloupe in it.

  31. We love fresh fruit with yogurt and granola! Blueberries, raspberries, strawberries, bananas, whatever you like is great for this… and super easy!

  32. I like to make a Fresh Summer Vegetable Soup from all the great veggies that are in season.
    ceriehl at gmail dot com

  33. We make our own thin crust pizza with Flat Out Wraps, Weight Watchers Cheese and Turkey Pepperoni. Delicious!

  34. Our favorite healthy recipe is the one for roasted vegetable soup we make all year round:

    1 large red onion, peeled
    8 ounces carrots, peeled
    8 ounces sweet potatoes, peeled
    8 ounces butternut squash, peeled and seeded
    8 ounces sweet red peppers, deseeded
    6 ounces tomatoes
    1 head garlic
    1 -2 tablespoon olive oil
    2 sprigs fresh rosemary
    1 1/2 liters vegetable stock
    fresh ground black pepper
    2 -3 tablespoons low-fat Greek yogurt

    1 Preheat the oven to 150°C.
    2Chop the peeled and de-seeded butternut squash, sweet potato, sweet peppers, onion and carrot into nice big chunky pieces – 2inch diameter will be fine.
    3Cut the tomatoes into similar sized chunks, and remove the seedy-jelly bit.
    4Toss the vegetables with the olive oil until they’re nicely coated and add the rosemary.
    5Place in the oven for about 1 1/2 – 2 hours, adding the whole garlic bulb after the first hour. The veg should now be cooked, slightly caramelized and almost chewy, with a much more intense and mellow flavor.
    6Remove the rosemary sprigs and place all veggies in a pan. Squeeze the garlic out of their papery husks into the pan too and add stock.
    7Liquidize the soup in batches and reheat. Check seasoning and serve in big bowls with a swirl of greek yogurt on top.

  35. My favorite healthy recipe is sirracha aoli grilled corn with cojita cheese!

    SUPER simple!

    Grill corn.
    Take mayo, dash of garlic powder, and a dash of siraccha hot sauce and mix together.
    Spread thin layer on grilled corn.
    roll in cojita cheese.

    Impossible to mess up, and the layer of mayo is so thin (just enough to bind the cheese to the corn) it is technically still really healthy!

  36. Here is one of our favorite recipes:
    Vegetable-hamburger soup:
    -1 lb hamburger
    -1 can beef broth
    -11.5 oz vegetable-tomato juice
    -1 cup water
    -5 red potatoes diced (skin left on)
    -2 carrots peeled and diced
    -2 celery stalks diced
    -1 can diced tomatoes
    -1 cup frozen corn
    -1 cup frozen green beans
    -small diced onion
    -salt and pepper
    -minced garlic (I used lot’s of garlic, but put as much as you like)

    -Brown hamburger in a large pot. combine remaining ingredients with the hamburger in the large pot. Bring to a boil. Reduce heat to simmer, simmer for 30 minutes, or until vegetables are tender. Serve with yummy bread 🙂

    –Add any other veggies you would like, mushrooms would be yummy too! I add more potatoes than the original recipe calls for, but add as many as you’d like. The more veggies you add, the less “soupy” it will be.

  37. We cook a lot of stir fries and we use 1 lbs boneless, skinless, chicken breasts cut into bite sized pieces and cook in a little oil. When nearly done, toss in equal parts minced ginger and garlic. Remove chicken and set aside, then add more oil and add in 2 cups of seasonal vegetables, when nearly done add in the chicken, mix and add a bit of soy sauce.

  38. Better for you Tuna Noodle casserole recipe
    2 cans condensed Campbell’s 98% Fat Free Cream of Mushroom Soup

    1 cup skim milk

    2 cup peas

    2 cans (6oz) Solid White Albacore Tuna, drained

    4 Cups Cooked Heartland Whole Wheat Rotini Pasta

    2 tbsp dry bread crumbs

    1 tbsp Smart Balance Buttery Spread

    Mix ingredients (except bread crumbs and Smart Balance) and put into 3 quart casserole dish. Bake at 400 degrees for 30 minutes. Take out and top with bread crumbs and melted Smart Balance. Bake for another 5 minutes. Makes 8 servings.

  39. Our favorite healthy recipe is to make our own home made raw almond, cashew, or walnut butter. The basic recipe is to take a 2 cups of raw (unroasted) almonds, blend in a food processor, adding in a little honey and sea salt. I prefer to make my own so Im sure it’s additive free.

  40. During the summer months, we’re really big fruit eaters. I will leave a bunch of fruit in a big bowl in the fridge with a box of toothpicks… works like a charm! As for dinner, we eat a ton of chicken as our standard meat and a great protein!

  41. This is my favorite smoothie:
    I cup yogurt
    1 cup strawberries
    1/2 cup banana
    1/4 cup apple juice
    1/4 cup ice.

    So yummy!

  42. We enjoy vegetarian stuffed peppers:


    * Two large bell peppers, halved and seeded. (I like to use yellow or red ones.)
    * 1 (8 ounce) can stewed tomatoes, with liquid. (Use a variety with spices, like basil and oregano.)
    * 1/2 (15 ounce) can kidney, black or white beans, drained and rinsed
    * 1/3 cup quick-cooking brown (or white if you don’t have brown) rice
    * 1/2 cup frozen corn kernels, thawed and drained (Canned doesn’t work as well.)
    * 2 tablespoons hot water
    * 1/2 cup shredded mozzarella cheese
    * 1 tablespoon grated Parmesan cheese


    1. Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
    2. In a medium bowl, mix tomatoes (don’t drain), rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.
    3. Stir corn and beans into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
    4. Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese.

Comments are closed.

Skip to Recipe