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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!

EASY BEEF PICADILLO

, Edit
I’m always overly ecstatic when I come across a dish that I can make entirely out of ingredients already in my kitchen. It means that I can skip a run to the grocery store (although I’ve been contemplating trying out one of those grocery delivery services that are everywhere these days), and that’s just one of the reasons why I love this beef picadillo recipe. You can use shelf-stable pantry items like canned tomato puree, a jar of olives, and dried spices. All of the fresh ingredients are easy to find, such as ground beef, bell peppers, and onions. Together, they make a fragrant, rich, and saucy beef dish with an occasional acidic flavor coming from the olives. Since it’s such a fast stovetop dinner, you can prep and cook everything in just under 30 minutes, perfect for those busy weeknights. It’s also reasonably low in carbs and I love serving it with either cauliflower rice (as pictured here) or spiralized vegetable noodles.

ou can find picadillo as a traditional dish in several continents across the world, primarily as a ground beef and tomato dish served over rice or used as a filling. It’s popular in Cuba, with a lot of spices such as oregano, cumin, and garlic. Olives are also included, and sometimes raisins and capers. In Mexico, occasionally limes, chiles, and honey are added. Picadillo is also a traditional dish in the Philippines, where it’s soupier and can include potatoes, but usually doesn’t have olives. My version of picadillo is a mix of both Cuban and Mexican influences, but most similar to the Cuban version.beef picadillo is an easy Mexican and Cuban stew with tomatoes and olives.

Ingredients
  • 1 pound 90% lean ground beef
  • 1/2 cup diced red bell peppers (about 1/2 pepper)
  • 1/4 cup diced onions (about 1/4 onion)
  • 8 ounce can tomato sauce or puree
  • 2 ounces (drained weight) pitted green olives in juice halved (about 1/2 cup)
  • 1 tablespoon olive oil

Spices:
  • 1 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon coarsely ground black pepper
  • 1/8 teaspoon cayenne

For serving:
  • cauliflower rice or spiralized vegetable noodles
  • fresh chopped cilantro


Instructions

  1. Heat olive oil in a large pan over medium heat. Add diced onions and red bell peppers, cooking until onions are aromatic and tender, about 5 minutes, stirring occasionally.
  2. Add beef and cook until completely browned, about 5 minutes, breaking apart the meat to crumble it.
  3. Add tomato sauce, 2 tablespoons of olive juice (liquid from the can of olives), and all spices. Stir together until well-mixed. Lastly, stir in olives.
  4. Simmer until the stew has thickened to desired consistency, 5 to 10 minutes, stirring frequently. Reduce the heat as needed to maintain a simmer.
  5. Add salt and pepper to taste, if desired.
  6. Serve with rice and top with freshly chopped cilantro.
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