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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!

BLACK PEPPER CHICKEN STIR FRY

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A quick and easy Black Pepper Chicken Stir Fry made with tons of peppers, onions, and celery! Serve this over brown rice or on its own!





Welcome to the first food post of 2018: healthy black pepper chicken!
The last couple days of December were a doozy! Two weddings for two close friends (on the same day) and the start of our vacation with a couple friend of ours all happening within 24 hours. That’s what I call ending the year with a big bang! So after splitting time at the weddings and rushing home to catch a short, but needed, 2-hour nap, we were on our way to the airport and out of town. Unfortunately, within a few hours of landing in LA, I started feeling it. You know the tickle in your throat. The inklings of congestion making space behind your eyeballs and your nose. And oh boy! It didn’t take long after that; it’s a slippery slope. Within two days I was down.  The cold chills, the fever, the aches, and pains – it all came crashing down. ON VACATION.

And this flu was no joke. We’ve been back almost ten days, and just now I’m finally feeling well enough to get out of bed and to make something other than soup for a change.

The good thing is, I’ve tested a TON of soup recipes for us while the hubby and I (yes, he went down shortly after I did) have been under the weather. We’ve got tons of good stuff I’ll start rolling out soon that’ll help nurse you back to health if you or a family member is suffering from the same fate.




But enough about all this illness!

Today we’re talking about black pepper chicken stir-fry. This recipe is a revamp of one of the recipes I’ve shared on the blog in the past — black pepper tofu stir fry. This time, we’re adding a few more veggies, swapping the tofu for chicken, cutting back on the cornstarch and the oil a bit, and gobbling it up like it’s our job.


I’ve mentioned in the past that the hubby and I are trying to eat healthier meals recently. You know, cutting back on the refined sugar, consuming more veggies and what not. So this black pepper chicken fits right into that food plan. With that said, I’d like it if you’d reserve judgment if you happen to see my Insta-stories this weekend and know that I’m recipe testing a new gumbo recipe.


In our defense, we shared the huge pot of gumbo with friends; we didn’t eat it all by ourselves!




Most of the ingredients I’ve used in my black pepper chicken stir-fry are easy to find, and you don’t have to make any special trips to the Asian mart for ingredients.


Regarding the veggies, we’ve got onions, peppers, and celery. In the past, I’ve used scallions too, but you can play around with this tons. Use what you have or what you like. Broccoli would work well with the chicken or green beans too. Maybe try a different colored pepper? I love red bell peppers in this, and I’ll usually use a combination of reds and greens if I’ve got them on hand.





Black pepper chicken stir fry is more of a clean the fridge recipe, so don’t be afraid to swap out the veggies for things you’ve got in the fridge that need to be used up!


Also, if you’re into the meal prep scene – this is a great recipe to put on the weekly rotation. I like to scoop out 1/2 cup of brown rice, add 1/4 of the prepared black pepper chicken and veggies on top, a handful of almonds or walnuts in one of the compartments, and a medley of berries in the other. Unlike a lot of meal prep recipes, this one tastes better as it sits. WIN.

Kick your week off strong with this Black Pepper Chicken Stir Fry recipe!





YIELD: 4 SERVINGS
BLACK PEPPER CHICKEN STIR FRY


prep time:10 MINS


cook time:15 MINS


total time:25 MINS


A quick and easy Black Pepper Chicken Stir Fry made with tons of peppers, onions, and celery! Serve this over brown rice or on its own!

INGREDIENTS:
4 teaspoons oil, divided
1 pound boneless, skinless chicken, cut into 1 inch cubes
2 small shallots or 1 small red onion, sliced
1 bell pepper, sliced (any color)
2 stalks celery, sliced into 1/2 inch pieces
5 cloves garlic, minced
2 teaspoons ginger, grated or minced
2 tablespoons low sodium soy sauce
2 tablespoons oyster sauce
2 teaspoons coarse ground pepper
1 tablespoon honey (or brown sugar)
1 tablespoon rice vinegar
1 1/2 teaspoon cornstarch, divided

DIRECTIONS:

CHICKEN: In a small bowl, combine the chicken with 1/2 teaspoon cornstarch and a small pinch of salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons of oil to the skillet when it’s hot along with the chicken. Allow the chicken to cook all the way through, about 4-6 minutes. Remove the chicken to a plate.
VEGGIES: In a small measuring cup, combine the soy sauce, oyster sauce, ground pepper, honey, rice vinegar, 1 teaspoon of cornstarch and 1 tablespoon of water; stir until the cornstarch dissolves, set aside. Heat the remaining 2 teaspoons of oil in the skillet. Add the onions, pepper, and celery. Saute everything for 3-5 minutes or until the veggies brighten in color and start to cook down a little. Add the ginger and garlic during the last minute of cooking.
FINISH: Add the chicken back to the skillet and drizzle in the prepared sauce, and stir to combine. The sauce will thicken fairly quickly, about 20 seconds or so. Serve on a bed of white or brown rice. Enjoy!

NOTES:
This is a good recipe for meal-prep as the flavors actually taste better as it sits.
Feel free to swap out the peppers or celery for other veggies you’ve got on hand that need to be used up. Depending on the veggies you use, you may need to double the sauce ingredients to make sure there is enough!
link recipes from http://littlespicejar.com/black-pepper-chicken-stir-fry/



















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