Try the recipes
To sample a few of Paige Putnam’s
favorite recipes, see page 18.
For Paige Putnam, a healthy lifestyle always has been top of mind.
The 19-year-old Dubuque native practices a what she describes as a plant-based diet — refraining from eating food items containing animal product in favor of whole fruit and veggies, greens, grains and other alternatives.
“My family practiced a plant-based diet,” Putnam said. “But I was probably 8 when I started it. My parents never forced it on me, but I would enjoy the things they cooked. As I got older, I started to think more about health, longevity, animals and the environment. Those things became really important to me. It’s not just about what I’m eating, but the whole lifestyle. And it’s a lifestyle that’s the most optimal for me to live as long and as healthy as I can, as well as be as good as I can to the environment.”
Putnam is the mastermind behind a brand she has dubbed, “Plant-Based Paige.”
The website, paigeputnam.com, features recipes and products, as well as courses including a 21-day jump start to creating your dream life, a seven-day meditation refresh and a three-day meditation course.
Putnam also authored a cookbook at 17, “Plant-Based Snacks, Apps, & Desserts,” including an assortment of health-focused recipes for snacks and appetizers, breakfast, lunch, dinner, dessert and more.
“The whole idea started when I was a freshman in high school,” said Putnam, who is a graduate of Dubuque Senior High School and now attends DePaul University in Chicago, studying entrepreneurship, with a minor in theater.
But she isn’t just a passionate advocate for healthful plant-based eating.
Putnam became certified in plant-based nutrition when she was just 10 years old through the T. Collin Campbell Center for Nutrition.
She has presented virtual cooking demonstrations through the Center for Nutrition Studies and has garnered attention from VegNews.
Additionally, she has collaborated with the Dubuque-based Challenge to Change to host a 21-day plant-based challenge, along with cooking demonstration videos for the nonprofit organization.
“I think it has helped me create a little community,” Putnam said. “And I’ve received a lot of positive feedback and support.”
Putnam’s mother, Beth, said Paige always has demonstrated an independent spirit.
“She was always an entrepreneur,” she said. “She’s kind of a Jack of all trades.”
Putnam also collaborates with her parents — including her father, Scott — in their spinoff business, Plant-Based Putnams, focusing on fitness and nutrition incorporating a plant-based lifestyle.
“We’re just proud of everything that’s lead her to this point and everything she is doing now,” Beth said.
Putnam said a common misconception surrounding plant-based eating is that it’s strictly dietary.
“That’s partly true, but I see it as not just something you try for a few weeks,” she said. “It’s a lifestyle and a holistic approach to life, not just in what you eat.
“Another misconception is the idea of whole protein. It’s something people have a lot of questions about when you don’t eat meat or animal products. There are many resources for plant-based proteins, and I’m discovering new ways to incorporate protein into my diet all the time, whether that’s through beans, lentils, chickpeas or proteins powders. It’s definitely possible to achieve healthy protein following a plant-based diet.”
Putnam said for those looking to incorporate more plant-based meals into their food intake, start small.
“You don’t have to go all in,” she said. “I love the idea of Meatless Mondays. Be open to trying new recipes. Experiment with different seasonings to add flavor to your plant-based meals. Give it time, and make intentional food choices. It can be a positive adventure.”
Megan Gloss writes for the Telegraph Herald.
