Beat eggs, agave nectar and brown sugar in a mixing bowl with a wire whisk. Beat in avocado oil and almond milk until evenly combined. In a small bowl combine all the dry ingredients and sift into an egg mixture. Lightly beat with a wire whish, to brake all the nubbins. Let to rest for about 20-30 minutes. Ladle batter onto a hot, oiled skillet until bubbles form on the surface. Flip to the other side and cook until both sides are golden brown. Serve immediately, with fresh berries and agave nectar. Enjoy your fluffy and healthy pancakes!

If you use frozen dark cherries - you need to defrost them. Mine was already sweetened, so I didn't add any sugar. But if you bought the fresh ones, you need to sprinkle them with 1 cup of cane sugar, let stand for 1 hour and drain the juice. Probably you would also like to make a berry compote in advance. In a small sauce pan mix all the ingredients and bring to a boil over medium-high heat, stirring often until the sugar dissolves. Let berries boil 1-2 minutes and remove from the heat. Set aside to cool. Then you'll need to make a dough. Lightly beat the eggs with a salt and milk. In a large bowl mix flour, egg mixture and water, add more water if needed. Stir with a wooden spoon (you can make the dough in a stand mixer, or with your hands). When it becomes hard to stir,  pour sticky dough on a flour surface and continue to knead until it becomes smooth and elastic. Divide the dough into 3-4 parts. Roll each part 1/4 inch thin. Using a 2.5 inch diameter glass cut as much rounds as you can. Fill each round with 3-4 cherries, pull the sides together and seal them with your fingers to form a semicircle. You can decorate your vareniki (dumplings), just press the fork's tines on the edges of vareniki. Place them on a lightly floured board and cover with a kitchen towel. You can also freeze remaining dumplings and store in freezer in ziploc bag for later use. In a large pan bring the water to a boil, add pinch of salt. Add vareniki (not all at one time) and stir with a wooden or plastic spoon to prevent from sticking to the bottom of the pan. Cook over the medium heat until they come to the surface, cook for extra 2-3 minutes and take out into a medium bowl. Add 1 tbsp of butter (left the rest butter for another portion of dumplings) and gently mix. Serve immediately with a berry compote or sour cream. Don't forget to sprinkle with a confectioners sugar!

Heat a big pan and fry chopped bacon for a couple minutes then add the ground meat. Fry stirring, until lightly browned. In a small skillet, heat the olive oil. Fry the diced onion, bell pepper and chili until onion is soft. Add the chopped garlic and fry for about 1 minute. Mix the fried beef and vegetables in a saucepan or deep skillet. Add canned tomatoes, broth and tomato sauce. Season with salt, chili powder and worcestershire sauce. Cook, uncovered, over low heat, for a 45 minutes. Then add the drained beans, simmer for another 15 min. Serve hot chili with chopped sweet onion, cheese and cilantro, and don't forget the sour cream.