Love beets? That delicious earthy flavor makes them a favorite in salads, and while we’ve all had them pickled or canned, baked fresh beets can be superb. If beets are a staple in your kitchen, that’s great news. Beets are full of those natural red pigments that may be cancer fighters, and they are one of the healthiest foods you may or may not be putting on your plates.

But even if you are a die hard beet eater, let’s face it—it’s hard to eat them morning, noon and night. For those seeking an alternative food that still has the cancer fighting potential that comes with the deep purple color, New York Times Health writer Tara Parker Pope helps you expand your horizons. In her article Blueberries Morning, Noon & Night  she figures when it comes to this kind of intense nutrition, if you’re stopping at breakfast, your missing opportunities to intensify the health benefits of your plate.

According to Pope, “These nutrient-rich fruits are available year-round and don’t spoil, and blueberries have been associated with better memory in animal studies.” She recommends integrative recipes like Rice Pudding with Blueberries or Papaya and Blueberry Salad With Ginger-Lime Dressing.

If you could use a break from the beloved beet, your health doesn’t have to suffer. Just keep in mind the importance color – that pigment you see in those bright vibrant fruits and vegetables is called anthocyanin, and that’s where the antioxidant activity lies. Of course, all colors of the spectrum are good for dressing up a plate. Consider deep greens, oranges, blues, reds and purples. Wild blueberries are always a powerful pick – because wilds are smaller size in size compared to their cultivated cousins, they have more skin, and that’s where the pigment is.