ATLANTA -- Top-seeded John Isner won the Atlanta Open on Sunday, beating second-seeded Kevin Anderson of South Africa 6-7 (3), 7-6 (2), 7-6 (2) in the tallest final in ATP history. The 6-foot-10 Isner, who lost in the Atlanta final in 2010 and 11 to fellow American Mardy Fish, won his seventh career title. Anderson is 6-foot-8. Isner rallied to win two tiebreakers, pushing his ATP-best tiebreaker record to 27-6. All three sets were played on serve, and Anderson lost serve only once in four matches. In the third tiebreaker, however, Isner scored off Andersons first, third, fourth and fifth serves to win 7-2. The last point came when Anderson sent a backhand into the net. Isner will move up from his world rank of 22 and likely pass Sam Querry (20) as the top American. Isner is 6-3 against Anderson, who began the tournament ranked No. 21. Isner earned $98,700, and Anderson took home $52,000. Cheap Air Max China Free Shipping . 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Since becoming the first woman to win the The Ultimate Fighter in 2013, Julianna Pena has made her mark on the UFC. Riding a four-fight winning streak, the 27-year-old from Spokane, Washington, is now the No. 5 bantamweight in the world -- and shes not stopping there.A confident Pena has been outspoken about her desire to fight current UFC bantamweight titleholder Amanda Nunes. Until she gets that opportunity, she will be busy training, with the help of her coach and her nutritionist. Pena has learned that the proper fuel can be just as important as a good workout, and we got a peek at her favorite pretraining recipe:Day and time: Monday at noon, 60 to 90 minutes before my workout.Place: I eat this meal at my coach Luiz Claudios house, in Chicago, Illinois. I stay there for about eight weeks before a fight so I can get things done.What Im eating: Chicken breast with roasted sweet potatoes, caramelized onions and garlic broccoliWhose recipe: This recipe is from my nutritionist, Raphaella Augusto. I would starve during training camp if it werent for her! She has taught me how to best prepare my body for a fight by eating clean.Why Im eating it: Properly fueling up before and after a workout is a key factor in my muscle development. Eating foods that keep my blood sugar levels consistent throughout my workout has also been a key aspect of increasing endurance. As a rule, my preworkout meals are always prepared with protein and low-to-medium GI carbohydrates. This recipe is a perfect example.The recipe: Serves fourChicken 4 chicken breasts 1 onion, sliced 3 garlic cloves, thinly sliced Himalayann pink salt and freshly ground black pepper to taste 2 tablespoons olive oilBroccoli 2 heads of broccoli (1? pounds total), stems peeled and halved lengthwise 3 garlic cloves, thinly sliced 2 tablespoons extra virgin olive oil or butter Himalayan pink salt and freshly ground black pepper to tasteSweet Potatoes? 4 garnet yams Himalayan pink salt and pepper to taste 1 tablespoon olive oil Pepper to tasteDirections: Grill the chicken breasts.dddddddddddd. In another pan, combine olive oil, garlic and onion. Cook uncovered until the garlic and onion are golden brown (about 3 minutes). Place to the side. Slice cooked chicken and combine with garlic and onion mixture on low heat until well mixed and prepare to serve.Steam broccoli for 10 minutes. In another pan, combine olive oil or butter and garlic. Cook uncovered until the garlic is golden brown (about 3 minutes). Season the broccoli with salt and pepper to taste and coat with garlic butter mixture.To prepare the sweet potatoes, preheat your grill. Fill a pot about half full with water (you will need just enough to cover the sweet potatoes) and add all the seasonings. Bring to a boil. Slice sweet potatoes and add them to the boiling water. Cover and cook for 10 to 12 minutes -- or until just tender on the outside but resistant in the center when pierced with a knife. Drain potatoes and then set them on the grill for 6 minutes on each side. They are ready to serve when the outside has darkened but the inside is soft. 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