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!



These Low Carb Cauliflower Pot Pies are high in flavor but low in calories. Not to mention, they’re gluten free! Like…does it really get any better, guys? *heart eyes*

I’ve been itching to share this recipe with y’all for over a week now but unfortunately, I encountered some behind the scenes tech probz.
I was in the middle of editing my pictures when *poof* everything had a blue-ish tint. Just like that, a vibrant picture of Low Carb Cauliflower Pot Pies had turned into a somewhat depressing, washed out, cold meal of tears.
I immediately freaked out with a million things racing through my mind at once. Within minutes, I found myself falling deeper into the Google search black hole, desperately seeking answers to this super random situation.
I tried everything from restarting it a bazillion times, to adjusting just about every setting I could find. I think the only thing I didn’t end up trying was putting my laptop in a giant bowl of rice.
But nope, no luck.
Soooo fast-forward a week later and here we are. New laptop in full effect, ready to take on the blog lyfe.

The base for these Low Carb Cauliflower Pot Pies is made with pretty much the same ingredients that I used for my Cauliflower Pizza Bites – minus the Italian seasoning.
I used a large muffin pan to make the bases for these pies, but if you happen to have a set of ramekins on hand then those will work perfectly fine also!
The filling itself is suuuuper easy peasy to make and uses a bag of frozen mixed vegetables which helps to really cut down on prep time.
Many traditional sauces call for all purpose flour in order to thicken it up, but I used a mixture of cornstarch and water in order to achieve thickness while keeping this recipe entirely gluten free!
The flavor was not compromised in the slightest, pinky promise.

Although my blog is low calorie focused, I love when I’m able to share something that my low carb and gluten free pals can enjoy also.
After all, sharing is caring. ESPECIALLY when it comes to food, amiright? 

Enjoy the flavors or a comforting chicken pot pie in low carb form! Made with cauliflower, these Low Carb Cauliflower Pot Pies are guilt free and highly delicious!
15 min Prep Time
25 min Cook Time
40 min Total Time

For the cauliflower base:
1 medium head cauliflower (4-5 cups cauliflower rice)
1/4 cup shredded parmesan cheese
1 egg
pinch of salt and pepper
For the pot pie filling:
1/2 onion, diced
1 1/2 cups chicken broth
1/4 cup almond milk, unsweetened
1 cup frozen mixed vegetables
8 oz cooked chicken, diced
1 tbs onion powder
1/2 tsp salt
1/2 tsp black pepper
2 tbs cornstarch + 1/4 cup water

Preheat oven to 400 degrees F. Add the cauliflower to the bowl of a food processor and pulse until you achieve a rice-like consistency. Transfer cauliflower "rice" to a bowl and microwave for 5 minutes. Set aside and allow cauliflower to cool for approx 10 minutes.
Add the cauliflower rice to a cheesecloth and squeeze out as much of the juice from the cauliflower as possible. If you don't, the bases may end up soggy. (The key here is to really get as much of that juice out as you can. Once you have done a round with the cheesecloth. Repeat with another dry cheesecloth to ensure you have removed a majority of the liquid. I managed to get 1 1/2 cups of cauliflower juice).
Add the dried cauliflower rice to a bowl with the egg, parmesan cheese, salt and pepper. Using your hands, combine all of the ingredients thoroughly. Spray a large muffin pan or 4 ramekins and gently press the cauliflower mixture to the sides, creating a cauliflower bowl. Bake for 20-25 minutes or until the centers are dry and the edges are golden brown.
While the cauliflower bases are in the oven, spray a medium saucepan with cooking spray and saute the diced onion on high heat until slightly tender. Reduce heat to medium and add the chicken broth, almond milk, mixed vegetables, onion powder, salt and black pepper. Stir and cover for approx 5-8 minutes or until frozen vegetables are soft.
Mix the cornstarch with the water to make a slurry and add to the sauce with the cooked chicken. Stir in the cornstarch mixture and increase heat to high and cook until sauce begins to boil. Remove from heat.
Fill each cauliflower base with the pot pie filling and serve!


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