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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

TEX-MEX STUFFED BELL PEPPERS

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These Tex-Mex Stuffed Bell Peppers are a grain-free, gluten-free family friendly dinner with Mexican flair.  Sure to satisfy everyone at the dinner table!


Coming up with a dinner that checks all the boxes can be a challenge, right?  The more people you are cooking for, the more factors need to be considered.  Someone may have a food allergy, or not be eating gluten, or wanting to avoid carbs, and don’t even mention the picky eaters! I am trying to focus on making our meals veggie heavy with lots of protein – replacing bread and noodles with vegetables.


I had the idea for these Tex-Mex Stuffed Bell Peppers.  Take all the flavors from a taco and stuff it in a bell pepper – you won’t even miss the tortilla! With stuffed bell peppers right now – meat, veggies and a little cheese makes a super filling a delicious dinner that is full of flavor and free from simple carbs. 

Tex Mex Stuffed Bell Peppers Recipe
These Stuffed Bell Peppers are a grain-free, gluten-free family friendly dinner with Mexican flair.



Ingredients

  • 1 pound Ground Beef
  • 6 bell peppers any color, I used red, green and yellow
  • 1 Tablespoon olive oil
  • 1 onion diced
  • 4 garlic cloves minced
  • 3 Tablespoons tomato paste
  • 1 and 1/2 cups corn kernels I used frozen
  • 1 and 1/2 cups cooked black beans rinsed (I used canned)
  • 3 Tablespoons Taco Seasoning 1 and 3/4 cups shredded Pepper Jack Cheese divided
  • salt
  • pepper



Instructions

  1. Preheat oven to 375 degrees Fahrenheit
  2. Cut the top 1/4 off the bell peppers and remove the seeds and membranes,  place bell peppers in a large baking dish and set aside.  Dice and reserve the extra flesh from the tops, discarding the stem.
  3. Heat a large saute pan over medium high heat. Brown the ground beef, then remove from pan.  Drain excess fat from pan.
  4. Add 1 tablespoon olive oil to the pan and heat over medium heat. Add the onions and the diced parts of the bell peppers, season with salt and pepper.  Saute for 10-15 minutes, until soft and golden.
  5. Add the tomato paste and garlic, stir together until mixed and becoming fragrant, 1-2 minutes.
  6. Add the corn and black beans, stir to combine. Add the meat back to the pan along with the taco seasoning. Cook for 1-2 minutes, stirring until fully combined.
  7. Remove from heat and stir in 3/4 cups of the cheese, stir until cheese is mixed in and melted.  Taste and season with more salt if needed.
  8. Fill bell peppers with meat mixture and bake for 30 minutes.  
  9. After 30 minutes, remove from oven and top peppers with the remaining 1 cup cheese, return to the oven for 15-20 minutes, or until peppers are cooked and cheese is browning and bubbly.

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