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!


Mexican Zucchini Burrito Boats- a simple meatless and gluten-free meal that’s packed full of flavor!


You know, like burrito bowls…but with a different vessel.

You saw this coming, didn’t you?

I know, I’m so predictable. What can I say? I love a good burrito bowl.

And because spaghetti squash isn’t exactly in season right now, we need a stand-in. Which is where these lovely little green zucchini boats come into play.


So this recipe is almost exactly like the spaghetti squash version but with the filling scaled down so that it fits inside of zucchini. Outside of that, I only made two small changes:

First of all, I used a poblano pepper in place of the jalapeno because I had one on my patio that was ripe for pickin’! In case you are aren’t that familiar with poblanos, they’re actually milder than a jalapeno so feel free to stick with the latter if you prefer a little more umph in your boat.
I also threw some brown rice into the mix to add more protein and fiber. Trader Joe’s sells organic brown rice in the frozen section and all you have to do is microwave it for 3 minutes. Easy peasy.


What’s great about the zucchini version compared to the spaghetti squash is that you don’t have to cook the zucchini ahead of time. You simply cut them in half, scoop out the center, stuff ’em and they’re ready to go. That means minimal oven time which I all know we appreciate this time of year.

Oh, and if you’re thinking you need a fancy tool like a melon baller to scoop out the center, you don’t! I used a metal teaspoon and it worked like a charm. You might even be able to get away with a regular metal spoon.

Well I hope you get a chance to put those summer zucchini to good use and give these a try soon. They’re a delicious way to sneak in some green for dinner!

prep time25 MINS
cook time30 MINS
total time55 MINS

4 large zucchini
1 15 ounce can black beans, drained and rinsed
1 cup cooked brown rice
1 cup salsa, use your preferred level of spiciness
1 red bell pepper, cored and finely chopped
1/2 large red onion, finely chopped
1/2 cup corn kernels
1 jalapeno, or poblano pepper, cored and diced
1 tablespoon + 1 teaspoon olive oil
2 teaspoons cumin
1 teaspoon chili powder
1/2 cup fresh cilantro, finely chopped
salt to taste
1 cup shredded cheddar/monterey jack cheese


Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal tablespoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.

Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.

Nutrition Facts are for one zucchini boat. Recipe makes 8 boats which serves about 4 people. Please keep in mind the nutritional information is just an estimate and will vary depending on the specific ingredients and brands you use.


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