Paige Putnam

Paige Putnam has been plant-based for about 10 years. She’s a high school student at George Washington University Online High School, which allows her the flexibility to spend a lot of time in the kitchen. She started moving away from the "kid's menu" and cooking plant-based recipes when she was eight years old. She has always loved cooking and found out that she had a knack for converting standard recipes into plant-based recipes. She graduated from the T. Colin Campbell Center for Nutrition Studies and eCornell Plant-Based Nutrition Certificate program when she was 10 years old, becoming the youngest person to earn this certificate. With the knowledge she gained in this course, she recently started a business, Plant-Based Paige, and wrote a cookbook called Plant-Based Snacks, Apps, & Desserts , which is in the final stages of editing for publication. Food is universal, so her best advice is to make it healthy and fun!

Chickpea Nuggets
Chickpea Nuggets

A crispy, delicious snack for any time of day! These nuggets come together in minutes. And because they’re made with chickpeas and oats, they’re nutritious too.

Zucchini Fries
Zucchini Fries

Who’s ever heard of a zucchini fry? Well, now that you have, you’ll never forget it! They’re fun and easy to make, and the bread crumb seasoning mixture gives them a fantastic French fry texture.

Veggie Burger Sliders
Veggie Burger Sliders

Fire roasting accentuates the natural sweetness of tomatoes, making them a fun option for a burger recipe like this one.

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Student posing with their Plant-Based Nutrition Certificate

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