Jack Miller, creator of Protein and Thyme

The Person Behind the Recipes

Hi, I'm Jack Miller 👋

I'm a food blogger, and borderline obsessive home cook based in Austin, Texas. I created Protein & Thyme because I was tired of choosing between food that was good for me and food that I actually wanted to eat.

After years of eating bland chicken breast and sad protein shakes in my 20s, I finally figured out: the problem wasn't the goal — it was the approach. High-protein eating doesn't have to be boring. It doesn't have to taste like a sacrifice. And it definitely doesn't have to take hours in the kitchen.

Browse My Recipes

My Approach

Why Protein & Thyme Exists

When I started this blog, my patients kept telling me the same thing: they knew what they were supposed to eat, but they couldn't bring themselves to actually eat it. "Healthy food" had become synonymous with "food I tolerate." That bothered me deeply.

"The best nutrition plan is the one you can actually stick to — and you can't stick to food you don't enjoy eating."

— Jack Miller

So I started cooking differently. Instead of starting with a nutritional target and building backward, I started with what I was craving and figured out how to make it genuinely high in protein without wrecking the flavor or texture. Cottage cheese became a secret ingredient. Greek yogurt replaced cream. Egg whites went into unexpected places.

The results were recipes my husband actually requested, that my meal-prepping friends messaged me about, that my clients told me they were finally eating consistently. That's what this site is. That's what every recipe is built around.

What I Believe In

Three principles behind every recipe

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Protein First, Always

Every recipe is engineered around a protein target before anything else. If it doesn't clear 25g per serving, it goes back to the drawing board until it does.

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Flavor Is Non-Negotiable

I refuse to post recipes that taste like "diet food." If I don't genuinely crave it, it doesn't make the cut — regardless of how impressive the macros are.

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Real Life, Real Time

I'm a working parent with an 8-year-old. If I can't get a recipe on the table in under 45 minutes on a weeknight, it has to earn its right to be longer. Every step has a reason.