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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!

CAJUN SHRIMP AND SAUSAGE VEGETABLE SHEET PAN

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CAJUN SHRIMP AND SAUSAGE VEGETABLE SHEET PAN
Cajun Shrimp and Sausage Vegetable Sheet Pan is so incredibly easy but packed with such amazing cajun flavor! This is a healthy and delicious meal that is also great for meal prep! 
I haven’t worked since Christmas and boy has it been nice to take some time off! We went on our family trip and then it has been pretty gloomy and rainy here for the past couple of weeks. It has been nice to focus on the New Year, set some goals, and spend time with the family. I love that the New Year has a focus on fresh and healthy meals and I especially love to meal prep. I meal prep every week with the husband because life gets so busy. I like to keep the meals unique and full of flavor!
This recipe is one of my favorites and I love how easy it is! Thow all of your fresh veggies onto the sheet pan with shrimp and sausage and toss in cajun seasoning. That’s it! You have an amazing meal that is ready in just about 20 minutes.
HOW DO YOU MAKE CAJUN SHRIMP AND SAUSAGE VEGETABLE SHEET PAN?
Start by chopping your favorite veggies. I like to use vegetables that cook fast with the shrimp and sausage. Asparagus, zucchini, banana squash, red and red pepper all work great. Toss your vegetables with the shrimp and sausage. Add olive oil and the cajun seasoning and spread evenly on a sheet pan. Bake in a 400-degree oven for 15-20 minutes.
I love to pack mine with 1/2 cup of brown rice and quinoa and they are such a delicious meal to eat throughout the week. This is also such a quick and easy delicious meal that your family will rave about. Whatever you are making it for, I know you are going to love it!
Cajun Shrimp and Sausage Vegetable Sheet Pan
Prep time 5 mins
Cook time 15 mins
Total time 20 mins

Cajun Shrimp and Sausage Vegetable Sheet Pan is so incredibly easy but packed with such amazing cajun flavor! This is a healthy and delicious meal that is also great for meal prep!
Author: Alyssa
Serves: 4

INGREDIENTS
  • 1 pound large shrimp, peeled and deveined
  • 14-ounce pork or chicken sausage, sliced
  • 2 medium-sized zucchini, sliced
  • 2 medium-sized yellow squash, sliced
  • ½ bunch asparagus, sliced into thirds
  • 2 red bell pepper, chopped into chunks
  • Salt and Pepper
  • 2 Tablespoons olive oil
  • 2 Tablespoons Cajun Seasoning

INSTRUCTIONS
  1. Preheat oven to 400 degrees. In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated.
  2. Spread evenly onto a sheet pan. Bake in the preheated oven for 15-20 minutes or until shrimp is pink and vegetables are tender.
NOTES
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