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!


Spice up your boring steak dinner by filling a fine cut of meat with spinach, mozzarella, and sun dried tomatoes. It's easy to tailor to your tastes, too!

Since I’ve started this blog, our conversations about dinner typically go something like this:
Me: “I need to make a recipe for the blog. What do you want me to cook for dinner?”
Him: “Steak.”
Me: “How do you want it prepared?”
Him: “Just steak, nothing else.”
Me: “But I have to make an actual recipe for this to work.”
Him: “Okay. But I just want steak.”

This is usually the part where I throw my hands up in the air and make a dessert instead.
But not today!
Today I found a happy medium between my steak-loving boyfriend and my desire to try out new and interesting recipes to share with you.
Enter stage left: Baked Stuffed Flank Steak!
Now, don’t get me wrong: I love a good steak just as much as the next red blooded American (‘Merica!) But I’m also a fan of all things cheesy and flavorful. Easy is a big draw for me, too, and I’ll tell you right now I was really surprised how easy this recipe was to make.
It looks far more complicated than it actually is.
Just mix the ingredients, slather on a steak, wrap it up, bake it, and you’re done – time enjoy your super flavorful dinner!
The hardest part to this whole recipe is probably butterflying the flank steak, but if you’re lucky, you just might be able to find a steak that’s already been butterflied (or have the butcher at the deli do it for you).
Too easy, right?

The funny thing is that I had injured my knee the night before I planned to make this dish, so I sent The Husband to the grocery store with a very specific list of instructions so he could track down everything I needed to make his not-just-plain-steak steak dinner.
And being the crafty guy that he is, he managed to not only find the already butterflied flank steak (prepackaged and already rolled in the “ready to cook” section) but also scored some free cooking twine from the deli to wrap the steaks with.

I should send him to do my busy work more often.
I was worried how the steak would cook through, but it was a perfect medium rare in the middle and a solid medium along the edges.
However, I only broiled ours for about 5 minutes – broiling for 10 minutes would result in a more cooked steak.
And don’t even get me started on the mozzarella, spinach, and sun-dried tomato stuffing – it was simply delicious. I think I could have made a big helping of it and eaten it just on its own.
And I may have stolen some of the overflowing cheese stuffing, straight out of the baking dish, while  waited for the steak to “rest.”
Okay fine, you know me too well; I did exactly that, but at least I had the decency to use a fork this time.
Overall I was extremely happy with this dish, especially since I think it will likely become my go-to dinner for whenever we have company.
It’s easy to assemble and cooks fast – how does that not please a crowd?
Before attempting this recipe, make sure you have some cooking twine handy. Trust me on this, you’ll be amazed what you’ll use it for once you have some in your kitchen.
For this recipe, you can either buy a steak and butterfly it (see this video for a tutorial) or you can check the deli counter. Sometimes they are selling flank steaks or steaks that have already been butterflied. You might even find a nice person behind the counter who will butterfly a steak for you. You never know until you ask!
If you’d like to add a little more flavor to this flank steak, check the comments. Some readers have had some very tasty suggestions!

Spice up your boring steak dinner by filling a fine cut of meat with spinach, mozzarella, and sun-dried tomatoes. It's easy to tailor to your tastes, too!

  • 1-2 lb flank steak butterflied
  • 2 tbsp panko breadcrumbs
  • 1 egg yolk
  • 1 and 1/2 cup mozzarella cheese grated or shredded
  • 1 cup spinach frozen pkg - thawed, rinsed, and well drained
  • 1/2 cup sun-dried tomatoes roughly chopped
  • 1/2 tsp garlic salt divided
  • 1 pinch black pepper to taste
  • 2 tbsp olive oil
US Customary - Metric

  1. Preheat oven to 425f.
  2. If you have not already done so, butterfly your steak by lining your knife up parallel with a cutting board and slicing through the center of the steak, stopping just short of cutting all the way through. This will make it so that you can open up the steak like sandwich bread, doubling the original length of the steak. Need a visual guide? Check out this video. 
  3. Using a meat mallet, even out the thickness of the steak, aiming for 1/4 to 1/2 inch thick.
  4. In a large bowl, add egg yolk and lightly whisk with a fork. Add spinach and panko bread crumbs, mixing with the egg. Finish off by tossing in the mozzarella and sun-dried tomatoes until all ingredients are thoroughly mixed.
  5. Top butterflied steak with cheese stuffing, spreading it out evenly. Leave a 1 inch border along the edges of the steak clear of stuffing. Sprinkle top of stuffing with 1/4 teaspoon garlic salt and pepper to taste.
  6. Roll the steak along the "grain" (the ripples in the meat), starting with the smallest end first. Roll the steak tightly and tuck in any stray pieces.
  7. Using cooking twine (100% cotton string), snugly loop & tie the twine along the steak in 2 inch intervals. String should be snug enough to slightly compress meat but not so tight it begins to cut into the steak.
  8. Place stuffed & tied flank steak on a baking sheet of your choice (I used a 9x13 baking dish). Drizzle the steak with olive oil and use your fingers to thoroughly rub it into the meat. Sprinkle remaining 1/4 teaspoon garlic on top of the steak.
  9. Bake in the oven for 35 minutes, then set oven to broil and cook for another 5-10 minutes, to taste. Caution: Depending on how much juice the steak released while cooking, there may be a little smoke while broiling.
  10. Remove stuffed flank from oven and let rest for 15 minutes, exposed to air and undisturbed, before serving.

I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.


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