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      "body": "Congratulations @ana-quadros! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@ana-quadros/birthday1.png</td><td>Happy Birthday! - You are on the Steem blockchain for 1 year!</td></tr></table>\n\n<sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@ana-quadros) and compare to others on the [Steem Ranking](https://steemitboard.com/ranking/index.php?name=ana-quadros)_</sub>\n\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!",
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      "body": "@@ -38,16 +38,150 @@\n haring, \n+and it all happens in my kitchen:%0A%0A!%5B006.JPG%5D(https://cdn.steemitimages.com/DQmTaB2NqFjZdoKVXjETVa29cKBpvigD1W5kC7F43CXQ6AY/006.JPG)%0A%0A\n I create\n",
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      "title": "What I Love.",
      "body": "I love spending my time cooking and sharing, I create healthy gluten free recipes. Sometimes people love to \"gourmetsize\" recipes using a foodie vocabulary words in order to get attention so we get discourage, at least I used to. Ever since I was a teenager I knew my passion for food, healthy-easy-tasty-no stress-friend's going crazy kind of food and that is why I love to share my passion with everybody. Best wishes to all of you, eat well, be well.",
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      "body": "✅  @ana-quadros, I gave you an upvote on your post! **Please give me a follow** and I will give you a follow in return and possible future votes!<br><br>Thank you in advance!",
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      "permlink": "moqueca-brazilian-shrimp-stew-naturally-gluten-free",
      "title": "Moqueca! Brazilian Shrimp Stew. Naturally Gluten Free.",
      "body": "![IMG_3668.JPG](https://cdn.steemitimages.com/DQmNcbdV3FGWjxptPQjMiBx89Qso9YJqPBPEVkNoiYpcQJ7/IMG_3668.JPG)\n\nThis Brazilian dish contains an unexpected ingredient, the Dendê (palm) oil. It gives the taste\nand color of the authentic Moqueca, but it easy to find at health foods store and online, it is\nworth the search. The result is a tropical fish or shrimp (or both) stew mellowed by slices of\ntomatoes, bell peppers, onions, coconut milk and cilantro. Nothing can taste more Brazilian\nthan a Moqueca.\nIngredients:\n1 pound medium size shrimp, peeled clean & deveined\n1 tablespoon olive oil\n2 cloves garlic, minced\n½ tsp pepper flakes\n2 tbsp Palm oil, divided\n2 red bell pepper sliced\n2 onions sliced\n2 tomatoes roughly chopped\n1 cup packed with cilantro chopped and divided in two parts.\n1 ½ cups coconut milk\nSalt and pepper to taste\nHeat olive oil in a large skillet on medium high heat and gently sauté garlic, pepper flakes and\nshrimps, just enough to get the shrimps a little color and to release flavor. Remove shrimps\nand set aside. In the same skillet add 1 tbsp of palm oil, sliced onions, bell peppers,\ntomatoes, cilantro, salt and pepper and sauté for 5 minutes. Add shrimps coconut milk 1\ntbsp palm oil and gently stir. Cover and let simmer for 5 minutes, do not boil. Taste to adjust\nsalt if necessary.\nServe with rice, squeeze a wedge of lime and top with fresh cilantro. Enjoy! Bom apetite!",
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      "title": "Sopa Azteca is easy to make and it has that genuine taste of Mexico! Naturally Gluten Free.",
      "body": "![IMG_3774.JPG](https://cdn.steemitimages.com/DQmYnWuCK3i2cGgZanpXKhytbKt28zcU6RxigGfMKNwcWLi/IMG_3774.JPG)\n\nThis mildly spicy Mexican soup is made with delicious ancho and guajillo chilies, roasted\ntomatoes and is finished with fresh cilantro, avocados, and corn tortillas. Of all the Mexican\ndishes I can cook, so far this is the one I love the most. If you are missing Mexico, this soup\nwill certainly transport you there.\nIngredients:\n1 chile Ancho, stemmed and seeded\n1 chile guajillo, stemmed and seeded\n3 roma tomatoes\n½ of white onion cut lengthwise\n1 clove of garlic, peeled\n½ cup chicken broth plus 1 ½ cup\n½ tsp salt\nTortilla chips\n1 avocado, scooped and diced\nCotija cheese crumbs or any hard cheese\nFresh cilantro leaves\nLime wedges\nOn a cast iron pan over medium high heat (no oil necessary) roast tomatoes, chiles , onion\nand the clove of garlic. Keep turning them with the help of kitchen tongs as each side\nblisters until the skin is charred and blackened, but it should not blacken so much.\nBlend all roasted ingredients with ½ cup chicken broth. Take the mixture to a medium size\nsaucepan and simmer for 10 minutes until it gets thicker. Add salt and taste, adjust if\nnecessary. Add 1 ½ cup of the remaining chicken broth, stir it and cook for 5 to 8 minutes.\n Place tortilla chips in a serving bowl and pour the soup. Top with avocados, cheese, cilantro\nleaves and a squeezed of fresh lime. So easy and so delicious. Here you have, another\nMexican dish for your weekdays menu. Provecho!",
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      "author": "ana-quadros",
      "permlink": "sopa-azteca-is-easy-to-make-and-it-has-that-genuine-taste-of-mexico",
      "title": "Sopa Azteca is easy to make and it has that genuine taste of Mexico!",
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      "author": "ana-quadros",
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      "title": "Sopa Azteca is easy to make and it has that genuine taste of Mexico!",
      "body": "This mildly spicy Mexican soup is made with delicious ancho and guajillo chilies, roasted\ntomatoes and is finished with fresh cilantro, avocados, and corn tortillas. Of all the Mexican\ndishes I can cook, so far this is the one I love the most. If you are missing Mexico, this soup\nwill certainly transport you there.\nIngredients:\n1 chile Ancho, stemmed and seeded\n1 chile guajillo, stemmed and seeded\n3 roma tomatoes\n½ of white onion cut lengthwise\n1 clove of garlic, peeled\n½ cup chicken broth plus 1 ½ cup\n½ tsp salt\nTortilla chips\n1 avocado, scooped and diced\nCotija cheese crumbs or any hard cheese\nFresh cilantro leaves\nLime wedges\nOn a cast iron pan over medium high heat (no oil necessary) roast tomatoes, chiles , onion\nand the clove of garlic. Keep turning them with the help of kitchen tongs as each side\nblisters until the skin is charred and blackened, but it should not blacken so much.\nBlend all roasted ingredients with ½ cup chicken broth. Take the mixture to a medium size\nsaucepan and simmer for 10 minutes until it gets thicker. Add salt and taste, adjust if\nnecessary. Add 1 ½ cup of the remaining chicken broth, stir it and cook for 5 to 8 minutes.\n Place tortilla chips in a serving bowl and pour the soup. Top with avocados, cheese, cilantro\nleaves and a squeezed of fresh lime. So easy and so delicious. Here you have, another\nMexican dish for your weekdays menu. Provecho!",
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