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!

SHRIMP PESTO PASTA WITH SPINACH AND MUSHROOMS

This Shrimp Pesto Pasta with Spinach and Mushrooms features tender pasta swirled with pesto, veggies, and perfectly sauteed shrimp. Everyone in my family loves this easy, yet impressive, weeknight dinner!


Sautéing is quick, easy, and results positively perfect shrimp every time!

Shrimp Pesto Pasta with Spinach and Mushrooms Recipe


Ingredients

  • 3-4 cups farfalle [bow-tie] pasta
  • 1 [8 oz] container of sliced baby portobello mushrooms
  • 2.5 oz baby spinach leaves
  • 2-3 cloves of garlic, minced
  • 6 TBSP homemade or store-bought pesto
  • 1/2 cup freshly grated parmesan cheese, plus extra to garnish
  • 1/4 cup milk or cream
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • a drizzle of olive oil
  • a pinch of red pepper flakes [optional]
  • salt and pepper to taste

for the shrimp:

  • 21 jumbo shrimp, defrosted
  • 1-2 TBSP butter
  • 1/4-1/2 tsp dried parsley
  • 1/4 tsp garlic powder
  • 1/4 tsp cajun seasoning blend [optional]
  • 1/8 tsp onion powder
  • 1/8 tsp paprika
  • salt and pepper to taste

Instructions

  1. First prep your shrimp as indicated earlier in the post and set aside in a cool bowl with ice water while you cook your vegetables and sauce.
  2. Bring a large non-stick pan to medium heat and saute the mushrooms, spinach and garlic in a teeny drizzle of your favorite healthy oil, taking care not to burn the garlic.
  3. While your vegetables cook, boil your pasta in a medium pot per the box's instructions.
  4. Drain, return to pot, stir in pesto, and set aside.
  5. Once the mushrooms are tender and the spinach has wilted, pour in your milk or cream and reduce heat to low.
  6. Add parmesan, garlic powder. onion powder, and paprika as well as any salt and pepper to taste. Simmer on low, stirring to combine the flavors and melt the cheese.
  7. I left the salt and pepper up to your own personal tastes just to be on the safe side. Some prefer a saltier pasta dish while others like to only add a pinch. I wouldn't leave it out [the salt helps further amplify the flavors of the dish] but simply choose your amount based on preference!
  8. The noodles and vegetable sauce should be done around the same time.
  9. Pour the sauce over the pot of pesto noodles and stir.
  10. Use your stove top's "warm" setting to keep the pot warm or use the lowest heat setting available.
  11. Quickly saute your shrimp [this should only take a few minutes] with butter and seasonings and add to the warm pasta and sauce.
  12. If you like your pasta piping hot, simply increase the heat a bit and stir constantly while it heats, adding the shrimp at the end. You can remove the tails before serving if you'd like or leave them on for presentation as many restaurants typically do. Up to you!
  13. Spoon into bowls or pile onto plates and garnish with freshly grated parmesan cheese and a pinch of red pepper flakes.
  14. Serve immediately.

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