“Tacos in the morning? That’s the routine in Austin.”
This was a headline in The New York Times in March!
And you know what? It’s true.
Breakfast tacos are an amazing tradition here in Austin. When I first moved here (before going macro) I was in love with the fact that if I wanted breakfast wrapped in a tortilla, I could stop at just about every other restaurant / food cart / gas station and pick up a taco for around $2.00. Heck, you can get a taco any time of day here. I. Love. It. These days I’ll still treat myself to a breakfast taco every now and then, but for the most part I’ve kept to making tacos at home. We’ve written about snacks and quick foods before (here, here, and here), and this is another installment.
Every so often, I’ll make a dozen (or more) tacos on a Sunday and eat them for lunch or a snack throughout the week. Making macro snack tacos is a snap. These ain’t no fancy gourmet. They’re meant to be quick meals and I love them when I’m having a busy week. Let me show you how I do it:
Spring is here! Where are you seeing the signs of the Spring?
Every day I’m paving new pathways in my life, creating a personal culture of whole grain-veggie-macro-big-life lovin’. A large part of that journey has been spent confronting the culture of my past - a meat and potatoes // food from a box // sodas with lunch // drive-thru ‘when convenient’ lifestyle. That was my family’s food rhythm, and when I got to college the majority of my friends had grown up with the same rhythm. Intellectually, I’ve always got healthy eating on my mind and for the most part I’m sticking to my new pathways. However if there’s a moment when I eat something wholly un-macro, it’s most likely from some non-intellectual strand inside of me, rooted in nostalgia or a past food culture I participated in. Take, for example, last week’s box of Kraft’s Classic Macaroni and Cheese:
One of my favorite macro discoveries is Kukicha tea. Also known as twig tea or bancha tea, it comes from the roasted stems of the green tea plant. I’ll tell you more, but here’s the short of it: I love it. I drink it almost every day. It helped me quit coffee. It’s a creamy earthy smooth-finishing delight that, if you aren’t drinking already, you should check it out.
This message is from Farm Fresh speeding across Texas, heading up to Louisville, Kentucky! I’m in a car of serious theater-goers. You know how some folks will drive across the state to see their favorite band? This is the same thing, but with contemporary performance - we’re a car of four people heading across the country to see a show by the 
How did you begin exploring macrobiotics? If you made me guess, I’d say you started in one of these ways:
I started eating in a macrobiotic way in the summer of 2008. That first month I jumped in with both feet, switching from a standard meat and potatoes food culture to macrobiotics. Wow. I felt panic, upheaval, and discovery throughout my body. There were intense longings for all of the food that I had “given up” — hamburgers, BBQ, feeling like I could order anything off a menu at a restaurant — and there was the withdrawal from coffee happening alongside such a drastic shift in my way of eating. But there were also 
Think back to the end of December. Did you make any claims to change your life for the better? 20 days later… how are you doing with those goals?
Nicole and I just outran a blizzard! We’re fresh off a steak dinner, driving through rural Minnesota on the way to rural Wisconsin. Our holidays have us roadtrippin’ up from Texas and all across the Midwest. There’s a good chance we’ll clock in a little over 5,000 miles by the time we get back. We just left the farm and you’re getting this from the road…. a snippet of conversation from us as soon as we got into the car as we pulled away from the farm.
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