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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!

Lemon Zucchini Bread

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Lemon Zucchini Bread

Isn’t it always nice to find a new perfect use for zucchini? Even though I don’t grow zucchini I usually tend to keep it on hand during the spring and summer months. I love using it for Chicken Enchilada Zucchini Boats, Lasagna Zucchini Boats, Soup, and I’m obsessed with covering it with cheese, but basically the best thing you can do with zucchini is turn it into a dessert like these Zucchini Cupcakes with Cream Cheese Frosting or this purely irresistible Lemon Zucchini Bread!





I’ve actually had lemon zucchini bread on my to-try list for years but for some reason I just kept forgetting about it, but not today! I had a bunch of zucchini in the fridge and a bunch of lemons so of course it had to happen and I’m so glad it did because I’m crazy about this bread! Yes of course I started by eating just one slice but then every time I’d walk into the kitchen I couldn’t help but go and cut off another little piece. And it’s like banana bread, it gets even better after its sat in an airtight container for a few hours.




This bread is deliciously moist, it’s perfectly lemony and has just the right amount of sweet to balance it out – thanks to that glaze, yummmm! Everyone in my family loved this bread, kids included. And I always love their reaction to something like this when I tell them as they are eating it that it has zucchini in it. I get some “ewwws” and funny looks but it’s so good they just keep eating and then request another slice the following morning to go along with their breakfast. Yep this is some good stuff I tell you!


Lemon Zucchini Bread

Ingredients
  • 1 2/3 (238g) cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (160g) granulated sugar
  • 2 Tbsp lemon zest (from about 3 lemons)
  • 1/2 cup canola oil or vegetable oil
  • 2 large eggs , at room temperature
  • 1/4 cup plain (62g) Greek yogurt
  • 1 1/2 Tbsp fresh lemon juice
  • 1 cup finely (150g) shredded zucchini, at room temperature (unpeeled or peeled if you don't want the green flecks)
Lemon glaze
  • 2/3 cup (65g) powdered sugar
  • 1 1/2 Tbsp fresh lemon juice
Instructions
  1. Preheat oven to 350 degrees. Butter an 8 by 4-inch loaf pan then lightly dust with flour and shake out excess, set aside. In a medium mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment mix sugar with lemon zest for 30 seconds. Add in oil and eggs and mix until combined. Pour in half of the flour mixture then blend just until combined. Add in Greek yogurt and lemon juice and mix just until combined, then add in remaining half of the flour mixture and mix just until nearly combined. Remove bowl from stand mixer, add zucchini and fold into mixture using a spatula. Pour mixture into prepared loaf pan. Bake in preheated oven until toothpick inserted into center comes out clean, about 45 - 48 minutes. Let cool in baking pan for a few minutes then invert into a wire rack to cool completely. Once loaf is nearly cool drizzle with lemon glaze. Store bread in an airtight container.
  3. For the lemon glaze:
  4. In a small mixing bowl whisk together powdered sugar and lemon juice until smooth (if it seems thin add a little more powdered sugar if it seems thick add a little lemon juice). Drizzle mixture over loaf and let set.
  5. Recipe source: Cooking Classy
Nutrition Disclaimer

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