The
Daily
Fix
Rest
Pork Rind Loaded Nachos
The Three-Dimensional Definition of Fitness and Health
Rest day
Crispy pork rinds piled high with seasoned ground beef, extra cheese, and fresh homemade salsa, drizzled with olive oil.
Coach Glassman unifies fitness and health with this revolutionary new component, a 3D model.
Enjoy the recovery time, or make-up anything you missed from last week.
Ingredients
3 cups pork rinds
1 lb ground beef
2 Tbsp butter (for cooking beef)
1 tsp chili powder
½ tsp cumin
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper, to taste
¾ cup shredded cheddar cheese
¾ cup shredded Monterey Jack cheese
¼ cup sour cream
¼ cup guacamole or sliced avocado
2 Tbsp sliced jalapeños
2 Tbsp chopped red onion
2 Tbsp chopped cilantro
2 Tbsp olive oil (for drizzling)
For the Fresh Salsa:
2 medium Roma tomatoes, diced (about 1 cup)
¼ cup finely chopped red onion
1 Tbsp chopped cilantro
1 Tbsp diced jalapeño (optional, for heat)
1 Tbsp lime juice
Salt, to taste
Macronutrients
Protein: 88g
Fat: 125g
Carbs: 21g
Preparation
In a bowl, combine diced tomatoes (2), finely chopped red onion (¼ cup), chopped cilantro (1 Tbsp), diced jalapeño (1 Tbsp), lime juice (1 Tbsp), and a pinch of salt. Stir gently and let sit to meld flavors.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and spread the pork rinds (3 cups) evenly in a single layer.
In a skillet over medium heat, melt butter (2 Tbsp). Add ground beef (1 lb) and season with chili powder (1 tsp), cumin (½ tsp), garlic powder (½ tsp), smoked paprika (½ tsp), salt, and pepper. Cook until browned and fully cooked, about 6–7 minutes. Drain any excess grease.
Spoon the seasoned beef evenly over the pork rinds. Sprinkle with shredded cheddar (¾ cup) and Monterey Jack (¾ cup) cheeses. Bake for 5–7 minutes, or until the cheese is melted and bubbly.
While the nachos are baking prepare guacamole. In a small bowl mix together smashed avocado, lime juice, salt, and pepper.
Remove from the oven and top with sour cream (¼ cup), guacamole or avocado (¼ cup), fresh salsa, sliced jalapeños (2 Tbsp), chopped red onion (2 Tbsp), and chopped cilantro (2 Tbsp). Drizzle olive oil (2 Tbsp) over the entire dish. Serve hot.
In this 2009 lecture, Coach Greg Glassman introduces a three‑dimensional model that unites fitness and health by adding age as a metric to the traditional power‑over‑time‑and‑modal‑domains graph. He defines health as the ability to sustain high work capacity—measured by force, distance, and time—across broad time, modal, and age domains, achieved through constantly varied, high‑intensity functional movements.
MONDAY 250811