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 Chewy Chocolate Chip Cookies – Perfectly chewy and gooey, low carb chocolate chip cookies. 
Cookies, cookies, cookies! Shout it with me! I am so excited to bring you another delicious keto cookie recipe. A nut-free keto cookie recipe at that. But this time, it is a recipe from my super talented friend Cristina. She is the chef behind the popular blog The Castaway Kitchen. We met online through social media, and a shared love of blogging about real food. From there, it turned into a real-life friendship when we met in Maui. You’ve got to love any friend that shows up with a fresh batch of low carb cookies to your first meeting. It was love at first bite! Not only does Cristina make delicious keto cookies, but she also makes some incredible savory recipes also. In fact, she just wrote her first cookbook. Be sure to read all about it below before skipping straight to the sweet treat!

Keto Flourless Double Chewy Chocolate Chip Cookies
Chocolate Peanut Butter No Bake Cookies
Low Carb Chewy Chocolate Peanut Butter Bacon Cookies
Keto Chocolate Dipped Peanut Butter Cookie Sandwiches

Chewy, gooey, better than store bought, keto chocolate chip cookies! These cookies are the real deal. Thousands have already made and loved the Chewy Keto Cookies from my blog The Castaway Kitchen. However, when I gave up nuts because they were stalling weight loss and causing inflammation in my body, I knew I had to re-create them, equally as good! Success! Summer of 2017, while visiting my sister in Florida, these cookies were born.

That same week something else incredible happened, I got my first book deal. Kyndra, yes, THIS Kyndra, who I refer to as my fairy god mother and sister from another mister, got me a call with her publisher. Hot damn! I got a book deal. This book, which I so passionately pitched in the summer of 2017, rambling on about my personal struggles with autoimmunity and weight loss. My passion for N=1 experiments and healing through food. This book, which is a culmination of all my of love of food, self-experimentation and healing… it’s here!!!

When Kyndra and I met in Maui last fall, I took her a batch of these keto chocolate chip cookies. I wanted to share the goodness with my new friend and assure her that her faith in me was not misplaced hehe!

keto chewy chocolate chip cookies
Prep Time: 10 minutes 
Cook Time: 8 minutes 
Yield: 12 cookies

These Keto Chewy Chocolate Chip Cookies:
Are made using coconut flour, but in such a small amount they do no turn out dry or coconut tasting. The dough is sticky mixed with sweetener, eggs, fat and my secret ingredient… gelatin!
Chopped up low carb chocolate makes the perfect melty pools of chocolate and these are just soft and melt in your mouth out of the oven, and chewy and chocolatey once they cool down.

  • 2 large eggs
  • 1 teaspoon pure vanilla extract ( I use this brand)
  • ⅓ cup granulated erythritol or other low-carb sweetener (I use this brand)
  • ¼ cup (½ stick) unsalted butter, ghee or coconut oil, softened
  • ⅓ cup plus 3 teaspoons coconut flour
  • 1 tablespoon unflavored grass-fed beef gelatin (I use this brand)
  • ½ teaspoon baking soda
  • Pinch of fine Himalayan salt
  • 1 (4-ounce) bar stevia-sweetened semisweet baking chocolate, finely chopped, or ½ cup stevia-sweetened semisweet chocolate chips (I use this brand)
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk the eggs with a fork or wire whisk until frothy. Add the vanilla extract, erythritol, and fat and whisk until well combined.
  3. Add the coconut flour, gelatin, baking soda, and salt to the wet ingredients. Using a rubber spatula, mix the ingredients together until a dough forms.
  4. Fold the chopped chocolate into the dough.
  5. Using a medium-sized cookie scoop or a tablespoon, scoop up a mounded tablespoon of the dough and shape it into a 1-inch ball. Repeat with the rest of dough, placing the dough balls on the lined baking sheet, 2 inches apart. (You should have a total of twelve.)
  6. Using the palm of your hand, gently flatten the balls so they are about ½ inch thick. Bake for 8 to 10 minutes, until the edges are lightly browned.
  7. Remove the cookies from the oven and let them cool to room temperature on the baking sheet before handling. The more they cool, the chewier they will be. Store in an airtight container at room temperature for up to 5 days.
Substitutions: If you do not have gelatin on hand, you may use unflavored collagen peptides or hydrolysate for the added nutritional benefit and the cookies will turn out perfect, though not quite as chewy as when made with gelatin. If you want to use nut-based flour, try version 1.0 of this cookie, which is made with almond meal. Search for “Keto Chewy Chocolate Chip Cookies” on my blog,

Chef’s Note: Although I always recommend letting cookies cool for structural integrity, there is nothing better than a warm cookie in some cold coconut milk. You may burn your fingers or the roof of your mouth, but if melted, doughy cookies are your thing, I give you permission to sneak one fresh out of the oven.

Per Cookie: Calories 63 | Fat: 5.6 g, | Protein 2.4g | Total Carbohydrates: 2.6g | Dietary Fiber: 1.7g | Net Carbs: 0.9g | Erythritol: 7.2g

Serving Size: 1 cookie


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