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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!

Keto Lemon Sour Cream Muffins

, Edit
Don’t be intimidated by the multiple steps in these keto lemon sour cream muffins either – the muffin portion is made in the blender so it’s super easy, and the streusel topping is mixed with a fork in a bowl, as is the easy lemon glaze.  There is lemon juice and/or zest added to every component, so it’s sooooooper lemony people – in the best possible way.


You might be wondering why the sour cream.  It’s an honest question.  I wasn’t sure about it myself, but I used to order an amazing lemon sour cream pound cake years ago, and it was so very tasty that I thought I’d try it in these keto lemon sour cream muffins.

The sour cream made the muffins very tender, super rich, and the tart cream flavor really complemented the lemon.

KETO LEMON SOUR CREAM MUFFINS RECIPE – LOW CARB


INGREDIENTS

For the muffin:

  • 1/2 cup butter, softened
  • 3/4 cup granulated erythritol sweetener **
  • 3 large eggs
  • 3 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 1 1/2 cup superfine almond flour **
  • 1/2 cup coconut flour **
  • 2 tsp baking powder
  • 1/4 tsp xanthan gum or arrowroot powder
  • 1/2 tsp vanilla extract
  • 1 cup full fat sour cream
  • pinch of salt

For the streusel topping:

  • 3 Tbsp butter, melted
  • 3/4 cup superfine almond flour **
  • 3 Tbsp erythritol sweetener **
  • 1 tsp lemon zest
  • 1 Tbsp coconut flour

For the lemon glaze:

  • 1/2 cup confectioners style erythritol **
  • 3 Tbsp lemon juice


INSTRUCTIONS

For the muffin layer:

  • Combine all of the muffin ingredients in a blender and blend for 2-3 minutes or until smooth.
  • The mixture is thick so you’ll have to stop a few times and scrape the sides down with a silicone spatula to get it going the first minute or so.
  • Preheat the oven to 350 degrees (F) and then start your streusel topping.

For the streusel topping:

  • Combine the melted butter, almond flour, sweetener, lemon zest and coconut flour in a small bowl and stir well with a fork until a crumbly dough forms.
  • Spoon the muffin batter from the blender into 8 large or 12 regular muffin cups – or into a small loaf or cake pan.
  • Crumble the streusel topping in pea sized pieces over the top of the batter.
  • Bake on the middle rack of your oven at 350 degrees for 35 minutes (large muffins) or 25 minutes (average sized muffin) or 50 minutes (loaf or cake pan) OR until a toothpick or knife inserted in the center comes out clean.

For the lemon glaze:

  • Combine the erythritol and lemon juice in a cup or small bowl. Stir with a fork until smooth.
  • If too runny, add another Tbsp of erythritol (or more) until an opaque but still pourable glaze forms.
  • If too stiff to pour, add another tsp of lemon juice to loosen.
  • Pour the glaze over the muffins after they are baked and slightly cool. Serve warm or room temperature.
  • Store any leftovers covered in the refrigerator for up to a week.

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