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!

Navajo Tacos

Navajo Tacos
Navajo Tacos, fry bread tacos, Indian tacos; whatever you want to call them they are 100% deliciousand the fry bread is much easier to make than you might think! You’ve gotta try these!
I never knew what Navajo Tacos were until I moved to Utah after I graduated High School. But BAM! As soon I stepped foot into that state it was like Navajo Tacos were up in my grill 24-7.
Alright, so maybe I only ate like 4 or 5 of them in my 5-year stint of living in that state but who’s counting? My point is Navajo Tacos are delicious and if you’ve never had one, you should. That totally makes sense, right? Let’s make some!
Navajo Tacos = Fry Bread topped with taco fixings, and if you’re imagining a Taco Bell Chalupa made with real ingredients, you’ve pretty much got it figured out. Making good fry bread is super easy as long as you have a little know-how.
My fry bread recipe only uses two ingredients– self-rising flour and water. You’ll mix the two until it forms a shaggy, still slightly sticky dough. You want the dough to be soft enough to form into pretty thin disks with your fingertips but firm enough to be still manageable with floured hands.
Once you find that happy place, cover the bowl with some plastic wrap and let it sit for about 30 minutes. Doing this will let the baking powder in the flour activate and will make a lighter bread when fried.
Let’s talk about deep frying. Please don’t ask me if there’s a way to bake these because that would be crazy. I know deep fat frying isn’t paleo or whole30 or part of the magic soup diet, but these tacos are worth an extra night at the gym.
Also, I’m going to ask you to use shortening instead of regular vegetable oil (gasp!). I don’t usually use shortening for frying, but it makes all the difference with fry bread and helps it stay light and crisp instead of slightly soggy.
AND, If you have a candy thermometer, it’s time to break it out! You want your fat to stay between 350 and 400 degrees for the whole time you’re cooking. The temp will drop as you add bread so keep it on the high end as you’re adding in the dough and don’t let it go under 350. If the fat isn’t hot, enough the dough likes to absorb the oil, and you’re then left with a soggy mess.
You’ll tear off the dough into about golf ball sized pieces and flatten them out into rounds with floured hands. They puff up quite a bit so try to make it as thin as you can.
Gently lower one disk at a time into the fat. If you get a lot of bubbly action as it hits the fat, you’ve done your job at keeping it hot enough. Good job!
Flip the bread over once the first side is golden brown and repeat for the remaining side. Once it’s fully cooked remove it from the fat and place it on some paper towels to drain and absorb some of the fat.
Now that we’ve got the fry bread going, I usually just make up my Mexican Style Ground Beef and top it with whatever I have in the fridge that night.
I typically layer each piece of fry bread with meat, beans, lettuce, tomato, cheese, avocado, and then drizzle on some of this creamy cilantro lime dressing and it’s perfect! Alternately you could ditch the whole taco idea and just slather the fry bread in butter and honey.
Your call. I like to eat a little bit of both.

Navajo Tacos
Navajo Tacos can be topped any way you like to eat your tacos! Just make up the fry bread and smother it with all your favorites.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 15 minutes
Servings 8 taco shells
Calories 112 kcal

  • 2 cups Self Rising Flour
  • 1 cup Water
  • Shortening for frying
  1. Combine the self rising flour and water in a bowl and mix until a shaggy dough forms. You may need to add a bit more water if the dough seems dry. The dough needs to be soft enough to form into disks easily but not too sticky to where it's unmanageable with floured hands. Cover dough and let rest for 30 minutes.
  2. Heat shortening in a heavy bottomed pan, using enough to have 2-3 inches of fat in pan. Bring fat to about 380-400 degrees.
  3. Break the dough into about golf-ball sized portions and flatten into disks.
  4. Carefully lower one disk at a time into the hot fat and cook until golden brown on both sides, flipping halfway through. Remove bread and place on paper towels.
  5. Top with taco fixings and enjoy!
Nutrition Facts
Navajo Tacos
Amount Per Serving (1 shell)
Calories 112
% Daily Value*
Sodium 2mg0%
Potassium 31mg1%
Total Carbohydrates 22g7%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.


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