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!

Chocolate Black Bean Blender Muffins {High Protein}

Chocolate Black Bean Blender Muffins {High Protein}

These Chocolate Black Bean Blender Muffins are some of the easiest muffins you’ll ever make!
Deciding what to make for breakfast, lunch, dinner, and snack time day after day is not easy. Especially when kids are involved. Even with lots of fun and fresh lunchbox ideas, my husband and I still struggle to pack foods that our kids will actually eat and enjoy while they’re at school.

These muffins came to be because I needed something that was both easy to make and high in protein for my kids’ school lunches. They’re choosy these days about what they will eat at lunchtime, so I have to get creative. I’d say black beans, yogurt, eggs, and oats disguised as a delicious chocolate chip muffin is a pretty good way to win the kids over, wouldn’t you? And I’ll be totally honest- these muffins are a favorite lunchbox treat of mine, too!

I included one of these Chocolate Black Bean Blender Muffins in this easy lunchbox that I shared on Instagram, and some of you asked for the recipe. (If you don’t already follow me on Insta you can find my profile here.)
I’m happy to be sharing the recipe for these Chocolate Black Bean Blender Muffins today and I think you’re gonna love them! My kids cannot get enough of these. They think they’re just regular chocolate muffins with chocolate chips in them. What they don’t know is that there is a whole can of black beans hiding in each batch of these muffins. I’m scared to tell them for fear they’ll suddenly change their minds about how much they love these! 😉

I promise you can’t taste the beans in these muffins. Really. If you could, then I’m pretty sure my kids (and I) wouldn’t love these so much.

I’ve also made these muffins refined sugar free (except for the 5 chocolate chips that I add to each muffin) and flourless. Plus, each muffin packs a whole 7 grams of protein! That’s enough to fill you up until your next meal.
One of my favorite things about these Chocolate Black Bean Blender Muffins is how easy they are to make. You put all of the ingredients into your blender (except for the chocolate chips). Then blend until smooth, pour into your muffin tins, and add a few chocolate chips on top of each muffin. That’s it! They’re ready to go into the oven to bake. (If you love the simplicity of blender muffins then I also highly recommend these healthy blender banana muffins!)

I highly recommend using silicone muffin liners if you’re going to bake these. They’re inexpensive and the muffins pop right out of the liners after cooling. I tested this recipe without the liners and they stuck to my muffin pan a little bit, even though I sprayed it with cooking spray. Since I bought my silicone liners, I’ve used them many times. They’re also really handy for making baked egg cups!
Each of these Chocolate Black Bean Blender Muffins…
has only 143 calories.
has 7 grams of protein and 7 grams of fiber.
gets its protein naturally from black beans, eggs, and Greek yogurt.
is freezer-friendly, too!

Chocolate Black Bean Blender Muffins {High Protein}
Prep time 8 mins
Cook time 18 mins
Total time 26 mins

These Chocolate Black Bean Blender Muffins are some of the easiest muffins you'll ever make!
Author: Kristine
Recipe type: Snack, Freezer-Friendly
Serves: 12

  • 15 ounce can black beans, rinsed and drained
  • 3 eggs
  • ½ cup unsweetened cocoa powder
  • ½ cup old-fashioned rolled oats
  • ½ cup plain Greek yogurt
  • ½ cup pure maple syrup or honey
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • ½ cup bittersweet chocolate chips
  1. Preheat oven to 350 degrees F. Line a muffin tin with silicone (or paper) liners.
  2. Place all ingredients, except for the chocolate chips, in a blender. Blend until smooth.
  3. Pour the mixture into the prepared muffin tin, filling each muffin cup almost to the top. Drop 4-5 chocolate chips onto the top of each muffin.
  4. Bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool 5 minutes in the pan and then remove to a wire rack to cool completely. (Silicone liners can be removed once muffins are cool.)
These muffins have a lot of moisture and will not last long at room temperature. They are best stored in the freezer. Cool completely and then store in a zip-top plastic bag in the freezer for up to 2 months. Defrost in the microwave or at room temperature.

You may also store the muffins in the refrigerator for up to 2 days.

If made with certified gluten free oats, muffins are gluten free.

Nutrition Information
Serving size: 1 muffin 
Calories: 143 
Fat: 4 g 
Saturated fat: 2 g 
Carbohydrates: 24 g 
Sugar: 11 g 
Sodium: 30 mg 
Fiber: 7 g 
Protein: 7 g


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