The High-Octane, Exotic Lifestyle Blueprint
Listen up. If you’re sick of the mundane, if you’ve had it with mediocrity, if you’re ready to level up to a life that’s as explosive as a powder keg with a lit fuse, then strap in. Your life’s about to change gears—you’re about to learn how to eat, breathe, and live a healthy, exotic lifestyle. This ain’t your granny’s health advice. This is Slay fitness concierge no-BS guide to becoming a titan of vitality.
First things first, your body is your temple, and if you’re trashing it with garbage, it’s time to clean house. You think champions eat fast food and drown in soda? Wake up! Dial in your nutrition with high-quality protein, good fats, and fresh veggies. Get to know the local farmers, buy exotic fruits that most people can’t even pronounce, and make your kitchen a palace of power foods.
Next, if you’re panting up a flight of stairs, how do you expect to conquer mountains? Breathing isn’t just something you do; it’s a skill you master. Start your day with deep breathing exercises—meditative, controlled, powerful. Oxygenate your blood like you’re fueling a Lamborghini, not a clapped-out minivan. Take up extreme sports where every breath counts, whether it’s diving with sharks or scaling cliffs. Make every breath a declaration of your intent to dominate.
Living a healthy, exotic lifestyle means breaking out of normality’s chokehold. Shake off the shackles of a sedentary life—get active in ways that scream ‘adventure’. Martial arts to sharpen the mind and harden the body, dancing to unleash the soul, and high-intensity workouts to forge an iron will. Ditch the treadmill; sprint on the beach, climb trees, swim against the current. Be ferocious. Be relentless.
But let’s not kid ourselves, living exotic isn’t just about what you eat and how you move—it’s a mindset. It’s about cultivating the kind of tenacity and fearlessness that turns heads and opens doors. Learn new languages, immerse yourself in foreign cultures, travel to destinations that most people only dare to dream of. But don’t just travel—conquer. Absorb, adapt, and exude the essence of every exotic locale you set foot in.
So here it is, the blueprint for the explosive, no-limits lifestyle you’ve been craving. Stop living like a passenger in your own life and grip the wheel with both hands. This isn’t for the faint-hearted, but then again, nothing legendary ever is.
Rise up. Fuel your body with power. Breathe like a conqueror. Move with primal purpose. Live fiercely, wildly, without apology. It’s not just healthy. It’s not just exotic. It’s the Slay Fitness way—the only way for those who refuse to settle for less. So ask yourself, are you a spectator or are you the show? If you’re ready to be the latter, welcome to the first day of your new reality.
Recipes to try to live the slay fitness exotic lifestyle
Makes 2 sandwiches
1 1/2-inch thick 16-20-ounce ribeye
1 tablespoon Calabrian chili oil
2 tablespoons butter
2 garlic cloves, thinly sliced
1/2 large Spanish Onion, sliced
1/2 large red bell pepper, sliced
1/2 large green bell pepper, sliced
4 ounces provolone cheese
2 large sandwich rolls, toasted
2 tablespoon minced chives
Handful of arugula
Sea salt and cracked black pepper
Cheese Sauce
2 tablespoons butter
2 tablespoons flour
2 garlic cloves, minced
1 1/4 cups whole milk
6-ounces cheddar cheese, grated
Sea salt
Preheat your Traeger Grill to 165 degrees F and crank on that super smoke option. Season the steak well with salt and pepper, then place on the grill and smoke low and slow for an hour. Remove, then slice into very thin strips and set aside.
Meanwhile, make your cheese sauce. Heat a saucepan over medium-heat and melt the butter. When melted, whisk in the flour and cook until nutty and bubbling, about 1 minute. Add the garlic and cook for 30 seconds, then slowly whisk in the milk until entirely incorporated and smooth. Allow the milk to come to a simmer and cook until thick enough to coat the back of a spoon, then remove from the heat. Reduce heat to low, then place the sauce back on heat, stir in the cheese 1 handful at a time, until melted and smooth. Season with salt to taste.
Heat a large skillet over medium-heat and melt the Calabrian chili oil and butter together. When melted, add the garlic and cook for 30 seconds, keeping a close watch that it doesn’t burn. Add the onion, red & green pepper, a pinch of salt, & cook until softened, about 5 minutes. Remove, then add your steak and cook until it just starts to get a nice bit of char all over, about 2 minutes. Place veggies back in the pan, toss, arrange in two equally divided rows, and top with cheese. Cover and let melt over low heat.
Spoon a couple tablespoons of cheese sauce over each bun, then load in your steak and veggies, top with more cheese, chives, arugula, and extra crack of black pepper, and serve. Delicious!
3 tablespoons olive oil, divided
3 – 4 pounds chicken thighs and drumsticks
3 tablespoons butter
1 large white onion, diced
1 large red bell pepper, diced
3 garlic cloves
1 tablespoon tomato paste
3 tablespoons good quality Hungarian paprika
3 tablespoons all-purpose flour
1 cup crushed tomatoes
2 cups chicken stock
3/4 cup sour cream
1/4 cup minced flat-leaf parley
Sea salt and cracked black pepper
4 eggs
1 cup water
1 teaspoon sea salt
1 cup all-purpose flour
Preheat your Traeger Grill to 185 degrees F and crank on that super smoke. Coat the chicken in 2 tbsp of olive oil, & season well with salt and pepper, then transfer to the grill and smoke for 1 hour. Remove and increase grill temp to 400 degrees F.
Heat a large deep pan over medium heat & melt remaining oil & butter together. Add the chicken and brown on both sides (8 – 10 minutes). Remove, then add onion, bell pepper, a pinch of salt, and cook until softened, 5 – 7 minutes. Add the garlic and tomato paste, cook for 2 minutes, then remove from the heat and stir in the paprika. Add back over heat and stir in the flour, cook (stirring constantly) for 3 minutes, then add the tomatoes, stock, a pinch of salt, nestle in the chicken, then transfer back to the grill and cook until the chicken reads 165 degrees F using a meat probe (about 25 – 30 minutes). Transfer the chicken to a plate, stir the sour cream into the sauce, taste and adjust seasoning to taste, then add the chicken, parsley, and cracked black pepper, and toss to coat well.
Next, make the dumplings. Combine the egg and water in a bowl and whisk until smooth. Next add the salt, then whisk in the flour and bit at a time until well combined (dough will be sticky). Bring a large pot of salted water to a boil & in batches, a spoon to scrap in small bits of dough & cook for 4 minutes, then remove and continue dumpling-ing.
Plate up your chicken over dumplings, top sauce, more parsley, cracked black pepper, & serve.
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Burrata and steak spread yum!
