Personal Chef Anthony Jordans Pro- Athlete Meal Prep: Cherry Tomato Avocado Red Onion Corn Tex-Mex Halibut Truffle Oil

Did you know that peanut butter was invented in 1895 when, you guessed it; someone decided to crush up some peanuts. Dr. John Harvey Kellogg (yes, from Kellogg’s cereal) invented peanut butter, hoping to give his toothless patients a healthy protein alternative? Well, today we celebrate all things PB and race to make the tastiest sandwich with Klosterman Bread

Anthony Jordan with Invito Personal Chef visited us with a special recipe just in time for the holidays! What sounds better than a Pecan Pie topped with... bacon! We made it right here on the show and you can make it at home too! Here's how: Ingredients: * 1 9" Wholly Wholesome Pie Shell (Traditional, Whole Wheat or Spelt) * 1/2 cup sugar * 1 cup corn syrup * 4 Tbsp. butter * 3 eggs (beaten lightly) * 1 tsp pure vanilla extract * 1 pinch salt * 1 1/2 cups broken pecans (broken into small pieces) Spicy Praline Bacon: * 1 lb. thick-cut organic bacon * 1/4 cup light brown sugar * 1 tsp chili powder * 1/8 tsp black pepper * Pinch cayenne pepper * 1/4 cup finely chopped pecans Directions: 1. Combine sugar and syrup in a fry pan over a medium heat for 5 minutes. Melt butter into mixture. Set aside to cool (if you're in a rush, put the pan on a bed of ice in the sink). Preheat oven to 400 F. Once cooled, add eggs, salt and vanilla. 2. Fill pie shell with broken pecans. Pour syrup mixture over pecans until it's just below the rim. Place on a piece of foil on top of a cookie sheet and place in the oven. Bake for 50 minutes or center of the pie is set. 3. While the pie is baking, prepare the bacon. In a small bowl, combine brown sugar, chili powder, black pepper, and cayenne. Stir until well mixed. Arrange bacon in a single layer on a broiling pan or a rack set in a jelly roll pan {line inside of the broiler pan or the jelly roll pan with aluminum foil}. Bake at 425 F for 10 minutes. Remove pan from oven and sprinkle bacon slices with brown sugar mixture and then with pecans. 4. Return pan to oven and continue baking until bacon is crisp, about 5 to 10 more minutes. Once both the pie and the bacon are done cooking, top the pie with a generous amount of prepared Spicy Praline Bacon and enjoy!

This video is featured in the Nutrition Department article Summer Chef Saladbration, in the June/July 2017 issue of Faith & Fitness Magazine at http://faithandfitness.net/chefsaladbration Video shot at The Lord's Gym Queensgate location, Cincinnati, Ohio. www.focas-us.org Featured Chefs and recipes: Chef Yvonne Howard/Mor Diallo-Owner Teranga Restaurant http://www.terangacinci.com/home Senegalese House Salad Iceburg Lettuce Cucumbers Cherry tomatoes Carrots Red Onion Bell Peppers Garlic Lemon Pepper-Lime Vinegarette Chef Nick Semertzides Mt Kofinas https://www.facebook.com/mtkofinasoliveoil/ http://www.kofinasoliveoil.com/ Greek Salad Ingredients: Mixed Greens Strawberries Baby Cucumbers Almonds Goat Cheese Wild Orange Olive Oil White Balsamic Vinegar Chef Anthony Jordan Invito Personal Chef Invitopersonalchef.com https://www.facebook.com/IPC.BIZ/ Afro-Summer Salad Ingredients: Spinach Black Berries Raspberries Apple Chips Honey Poppyseed Dressing