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!
SPAGHETTI SQUASH BOATS WITH SPICY SAUSAGE
I love spaghetti as much as the next person, but ohh do I hate those carbs. The first time I ever tried spaghetti squash I was sooo skeptical (and I tend to be super picky) – I mean how in the world would squash taste as good as pasta?? Well clearly vegetables have been surprising me lately and YES, this is another winner folks. Creating the “noodles” from this squash is so incredibly easy. Seriously – if you can boil water, you can make spaghetti squash. Plain. and. simple. All you have to do is cut the squash in half, scoop out the seeds, bake them {cut side down} for about 45 minutes in the oven then start scraping with a fork!
Boom spaghetti.
I seriously can’t believe it’s now officially Fall, I feel like summer flew by just like that! Trust me I’m not complaining, I’m all about the pumpkin spiced lattes, cozy sweaters, boots with leggings and admiring all the pretty foliage, but when I left work yesterday it was over 80 degrees! Mother nature what the heck is up?? All my scarves are out and ready to be worn, but this weather has me like ready to lay back out by the pool.
Well even though the heat is still pretty high for mid-September, I’m still excited about sharing Fall recipes! Let me know what recipes YOU would like to see this season and I’d be happy to share!
INGREDIENTS
- 2 ripe spaghetti squash
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 1 clove garlic, minced
- 1 lb. ground hot turkey sausage (I used Jennie-O)
- 1 cup low-sodium chicken broth
- 1 (10 oz) can Rotel tomatoes
- ¼ cup half and half
Pinch red pepper flakes
- ½ tsp. salt
- ½ tsp. pepper
- ½ cup part skim Mozzarella cheese, shredded and divided
- 2 Tbsp basil, thinly sliced
INSTRUCTIONS
- To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil. DO NOT PIERCE WITH A FORK!! Many recipes say to do this, but we are using these cuts of squash later as bowls so you want them to remain intact.
- Bake squash in the oven for 45 minutes until tender.
- Meanwhile, drizzle oil into a large skillet and saute onion and garlic until fragrant, about 2 minutes. Add turkey sausage and cook until crumbled and lightly brown, draining if necessary, then add chicken broth, tomatoes, half and half, red pepper flakes, salt and pepper. Bring everything to a boil then cover and allow flavors to simmer on low to medium heat until spaghetti squash is ready.
- Remove squash from the oven and scrape out all the strands of spaghetti using a fork. Add all the spaghetti squash to your skillet along with a ¼ cup of cheese. Toss well until cheese is melted and squash is fully coated with sauce.
- Transfer squash mixture into your now scraped out squash bowls and top with the rest of your cheese. Place them back in the oven for about 3 to 4 minutes until cheese is melted and squash is heated through.
- Top with basil, serve and enjoy!
NUTRITIONAL INFORMATION
Serving Size: 1 squash boat • Calories: 278 • Fat: 13.5 g • Saturated Fat: 1.9 g • Carbs: 16.8 g • Fiber: 2.4 g • Protein: 21.9 g • Sugars: 8.9 g • WW Points+: 7 • Smart Points: 8
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