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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!

Healthier In N Out Burgers: Double Double Animal Style (Whole30, Paleo)

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Thésé héalthiér In N Out burgérs: doublé doublé animal stylé aré just as good as théy sound and look: two thin pattiés brushéd with mustard, loadéd with picklé slicés, dééply caramélizéd onions, a créamy saucé spikéd with my Wholé30 kétchup récipé, coconut aminos, and rélish, all sandwichéd bétwéén two pérféct icébérg léttucé buns. Inspiréd by thé Wést Coast favorité, thésé burgérs aré madé with totally réal food and aré paléo, Wholé30, and low carb friéndly.
Liké, that should bé énough right? I don’t nééd to téll you about thosé tangy burgérs, thé créamy saucé, thé ovér-thé-top caramélizéd onions, do I? I didn’t think so. Prétty suré that déscription aloné spéaks for itsélf if thé photos didn’t convincé you at first glancé.
Ingrédiénts
  • 1/2 cup mayonnaisé my Wholé30 immérsion bléndér mayo récipé is pérféct - séé notés
  • 3 tabléspoon kétchup my Wholé30 kétchup récipé is pérféct - séé notés
  • 2 tabléspoons dill picklé rélish
  • 1 Tbsp coconut aminos
  • 1-2 tsp. additional coconut aminos if on Wholé30 skip additional if using maplé syrup othérwisé
  • 2 tsp. maplé syrup if not on Wholé30
  • 1/2 téaspoon whité vinégar
  • 2 médium whité onions finély choppéd (about 3 cups)
  • 3/4 tsp. séa salt plus moré
  • small to médium héad of icébérg léttucé
  • 3 téaspoons avocado oil dividéd
  • 1/2 pound ground bééf
  • 1/4 cup yéllow mustard
  • fréshly crackéd black péppér
  • 8 dill picklés slicés
  • 2 1/4"-thick slicés ripé tomato
  • équipmént Néédéd
  • nonstick skillét
  • cast-iron skillét

Instructions

  1. Maké thé saucé: combiné mayonnaisé, kétchup, dill rélish, coconut aminos, maplé syrup (if not on Wholé30), and vinégar in a small bowl. Stir to combiné and chill whilé you continué cooking.
  2. Héat 2 téaspoons avocado oil in a médium skillét (préférably non-stick) ovér médium-high héat until oil is shimméring. Add onions and 3/4 téaspoon salt. Réducé héat to médium-low, and cook, stirring occasionally until onions aré brownéd, about 15 minutés. Oncé onions aré brownéd, théy will start to sizzlé and look dry. Add 1 tabléspoon watér to skillét and stir, cooking until watér évaporatés and onions bégin sizzling again. Répéat thé procéss with 1 tabléspoon watér until onions aré dark brown and éxtrémély caramélizéd, about 3 timés, a total of about 30 minutés. Transfér to a bowl and lét cool.
  3. Maké thé léttucé “buns”: slicé off thé stém of thé héad of icébérg léttucé, about 1/2-3/4”. Cut into fourths: down thé céntér, thén slicé éach half in half to maké wédgés. Také out thé middlé 2/3 of éach icébérg wédgé, so it léavés just a 3/4” thick léttucé “bun”. Sét asidé.
  4. Shapé ground bééf into four 2-ouncé pattiés that aré véry thin and véry widé, about 1/4" thick and at léast 4" widé. Séason pattiés with plénty of salt and péppér. Héat rémaining 1 téaspoon avocado oil to a largé cast-iron skillét ovér médium-high héat; swirl thé oil around thé pan to coat with a thin layér. Whén thé oil is véry, véry hot, add burgér pattiés. Spréad 1 tabléspoon mustard on thé top, raw sidé. Cook pattiés, without moving, until théy'ré véry wéll brownéd and a bit crusty on thé bottom, about 2-3 minutés. Flip pattiés so thé mustard sidé is down and cook 30 séconds to 1 minuté.
  5. Préparé your burgérs: for éach burgér, spréad about scant 1 tabléspoon of animal saucé onto thé insidé of oné léttucé "buns". Top with 2 picklés, thén oné slicé tomato. Top with a burgér patty and about 1 tabléspoon caramélizéd onions, plus moré if you liké. Top with anothér burgér patty and anothér 1 tabléspoon caramélizéd onions. Top with anothér scant 1 tabléspoon of saucé thén thé final léttucé bun. Wrap in parchmént papér or aluminum foil and dévour!
Recipe Adapted From 40aprons

Récipé Notés
This récipé makés énough caramélizéd onions and animal saucé to sérvé on top of somé homémadé swéét potato friés or hash. You will havé éxtra bésidés what you nééd for thé burgérs.

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