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!

Creamy Pumpkin Chicken Chili

Pumpkin Chili has never tasted so good! This comforting bowl of chili makes a delicious fall meal, and is great to serve to guests. Flavored with two different peppers, spices, and a creamy texture everyone will love this variation! Paleo and Whole30 variations also included.

Are you on board the savory pumpkin recipes? I sure hope so, because I have something absolutely delicious to share with you! I am so glad I finally got around to posting this recipe. I created this Creamy Pumpkin Chicken Chili years ago while entertaining a group of friends for a scary movie night. They all absolutely loved it, and everyone immediately wanted the recipe. Since then, I have entered it (and won first place) in a chili cooking contest, have made it for many other guests over the years, and make it several times during the fall each year. I have several close friends who still claim this is their favorite recipe! And plenty who even make this in the spring.

Totally okay with that, too.

But here’s the thing…….What kept me from posting this recipe over the years, was that my original variation contains cream cheese to create this sour, and creamy texture. It’s pretty darn delicious. But since I have had a difficult time digesting dairy, I have generally keep it out of my diet completely. So while on Whole30 this past month, I figured I would come up with a way to enjoy it without the cream cheese. It wasn’t as good without the creamy texture, so I went ahead and added in something else…….

Coconut milk and nutritional yeast. And while the flavor is a bit different than the original, it is still so darn delicious!! And just in case you were wondering (I’m sure some of you are), no coconut taste whatsoever.

So friends, I am happy to give you a few options for this recipe. One with the cream cheese variation, and one without. This meal is sure to win over even the pickiest of eaters, and makes for a really fun chili variation for football season, and the fall in general. Don’t skimp on the garnishes!! I love mine topped with some cilantro, jalapeño, and plantain chips for a little crunch. For those not following a Paleo or Whole30 diet, also feel free to add in a can of Great Northern Beans.

Happy Fall!!



2 tbsp avocado oil or olive oil
1.5 lbs chicken breast or 3 cups cooked shredded chicken
1 med onion chopped
2 jalapeño peppers chopped remove seeds to make it less spicy
2 poblano peppers chopped
2 tablespoons of chili powder
2 tsp cumin
1/2 teaspoon cayenne pepper
1 tsp sea salt
1 15 oz of diced tomatoes or 4 medium tomatoes chopped
1 15 oz can of pumpkin purée
2 small cans of diced green chili peppers
1 cup of chicken or vegetable broth
1 cup full fat coconut milk or 
1 8 oz package of cream cheese optional but makes for a thicker and creamier chili
Chopped cilantro shredded cheddar or Monterey Jack for garnish


Begin by heating a large pot to medium high heat. Cut your raw chicken breasts in small chunks (or skip this and use pre-cooked chicken). Coat the pot with oil, toss in chicken and cook 3-4 minutes per side or until no longer pink. Set aside. Keep oil in pot (or add more if needed).
Place onion in pot and cook for 3-4 minutes until fragrant. Add both poblano and jalapeño peppers. Cook for another 2-3 minutes until softened.
Add chicken back to the pot. Coat chicken and vegetables with spices and salt. Add tomatoes, pumpkin, green chilis, and chicken broth and heat to medium high stirring for a few minutes to let flavors mix well.
Reduce heat to low, and add coconut milk or cream cheese. Continue to stir until milk or cheese is well incorporated and creamy.
Serve hot and garnish with fresh cilantro.


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