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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!

Pecan Pie without Corn Syrup (Grain Free, Paleo, Primal, Gluten Free)

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The holiday season brings wonderful tastes and smells, but often temptation to stray from our goals, too. With all the parties and family get-togethers, it’s easy to be overwhelmed or make poor food choices. I hope to help you stick to your goals while still enjoying all the flavors of the holidays. If you want to to eat grain free, Paleo, Primal, Gaps, gluten free, or unprocessed during Thanksgiving, I have good news – you can do it! For the next couple of weeks I’ll post pie, casserole, side dishes and other recipes to grace your Thanksgiving table. 

Of course, you will indulge, just remember to do it smartly. The Whole Nine gave some great advice last week. If you want to take a look at Thanksgiving recipes from years past you can check them out here. And if you want someone else to plan for you, then check out our Thanksgiving meal plans complete with a shopping list, recipes and step-by-step instructions.

The filling can be made weeks in advance and stored in the freezer. Thaw it completely before pouring into the pie crust and topping with pecan halves. If you're wondering why I consider maple syrup as "Paleo" read here . As with all desserts, remember to consume in moderation.?

Ingredients
For the Crust:
  • 2 cups almond flour
  • 4 tablespoons coconut flour
  • 1/2 teaspoon unflavored grass-fed gelatin
  • 1/4 teaspoon Celtic sea salt
  • 1 teaspoon coconut sugar
  • 8 tablespoons (1 stick) unsalted butter, cold, cut into tablespoons
For the filling:
  • 1 cup plus 1 tablespoon Grade B maple syrup
  • 1/2 cup maple sugar (you can substitute with Organic whole cane sugar or sucanat )
  • 2 tablespoons butter or ghee
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon Celtic sea salt
  • 1 - 1 1/4 cups whole pecan halves
Instructions
  1. Place almond flour, coconut flour, gelatin, sea salt and coconut sugar in the bowl of a food processor. Pulse 2-3 times to combine. Add the butter to the flour mixture and pulse for eight 1-second pulses and then leave the processor on until the dough forms into a ball. (If dough is crumbly, add 1-2 tablespoons of water.) Press the dough on the bottom and up the sides of a 9-inch pie plate or tart pan. Place in the refrigerator to chill for 30 minutes.
  2. Preheat oven to 400ºF and adjust rack to lower-middle position. Heat maple syrup over medium heat in a medium saucepan. Simmer until syrup reaches 225ºF, about 10 -15 minutes. While syrup is simmering, place maple sugar and butter in a medium mixing bowl. As soon as the syrup reaches 225ºF, immediately pour syrup over sugar and butter mixture. Let mixture sit for 1 minute and then whisk together. Whisk in eggs, vanilla and sea salt (the mixture might look a little grainy at this point). Place prepared pie crust in pie plate on a large baking sheet. Pour mixture into your prepared pie crust and top with pecans. Cover crust with pie shield or foil. Bake for 15 minutes. Reduce heat to 350ºF and bake for an additional 15 minutes. The filling will be slightly less set in the center than the edges and it also might puff up in the middle, but will set as it cools. Serve slightly warm or at room temperature.

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