Today, he makes fruits and veggies the star of his plate: He discovered broccoli, bok choy, Brussels sprouts, kale, and other vegetables he had never heard of before. “The dam broke,” he writes in his book, Healthy At Last. “I was soon eating mushrooms, carrots, asparagus, sweet potatoes, red cabbage, beans, peas, and more.” (He even had fun finding new plants to cook with—items like cherimoyas, pawpaws, and pomelos make it into his regular rotation.)”The fountain of youth is found in your fridge,” he says on the podcast. “That’s where you must start.” That’s not to say you absolutely must go plant-based (everyone’s body is different, after all), but it is a case for adding more whole plants to the menu. Perhaps start with Adams’ quick and easy black bean tacos.