Happy 2017! If you’re juggling post-holiday blues, a fresh-start energy, or a cleanse, you’re not alone—this time of year brings a lot of mixed feelings and ambitious intentions.
I don’t usually commit to resolutions, but this year I set a simple goal: drink more water. It’s going… well. I’m hydrated, alert, and also making a lot of bathroom trips, which is surprisingly disruptive. Still, I’m determined to see how long I can keep it up.
One of my favorite yearly rituals is what I call “emptying the nets” — a cathartic exercise in listing the year’s highs and lows to appreciate the positives and let go of the negatives. It’s my personal reset, and I’m sharing mine below. Spoiler: there’s a lot of good stuff.
2016 Highs:
- Getting engaged. My roommate proposed, and that moment was a highlight of the year. Meeting Logan in Paris nearly six years earlier was already the most serendipitous thing to happen to me, and being asked to marry him felt like the next perfect chapter. He surprised me with an engagement blanket in September, and I’m still a little stunned—and very happy.
1a. Returning to Paris as fiancée. Logan whisked me back to Paris right after the proposal. Wandering that city with him felt magical—baguettes, champagne, and public makeouts (when in Paris). It was an incredibly romantic few days.
- The Dude Diet photo shoot. I kicked off 2016 with two weeks of shooting in LA for The Dude Diet. Seeing the book come to life with an exceptional photographer and stylist was surreal and so satisfying. The studio work was worlds away from my usual at-home chaos, and I loved watching everything come together.
- Holding The Dude Diet for the first time. Getting an advance copy of my cookbook was overwhelming in the best way—pride, relief, and a little nausea. It’s a strange and thrilling feeling to pull a physical book from an envelope and realize it’s real.
- The Dude Diet released into the world. Publishing my cookbook was the biggest professional milestone I’ve reached. More than seeing it on shelves, the messages and photos from people cooking from the book have been the most rewarding part. It’s amazing to know recipes are being made and enjoyed in other kitchens.
- Cooking on TV. I cooked with Mario Batali and Matt Lauer this year—two television moments I’ll never forget. It was a dream to prepare recipes on camera and share food with people watching at home.
A fun aside: Clinton Kelly called me “fabulously dressed” on Instagram after my appearance on The Chew, which was a delightful and slightly nauseating compliment.
- Friends getting married. So many of my close friends married in 2016, and it was an honor to celebrate with them. I’m thrilled to see our group growing and adding new partners—Logan fits right in.
- Working with my brother. My brother directed and shot The Dude Diet book trailers. Collaborating with him was a blast, and seeing him in a leadership role on set was priceless.
- Hamilton and the soundtrack. Late to the party, but I finally discovered Hamilton—and it changed things. The music and storytelling really hit me.
- My dad’s 70th birthday. Celebrating my dad’s 70th in Santa Barbara with family and close friends was a special moment. The party, the speeches, and a great cake made it memorable, and he declared it his best party ever.
2016 Lows:
- Not landing some long-shot dreams. I still haven’t gotten my own cooking show or posed for a tasteful Maxim shoot—goals I’ve pursued for years. It’s disappointing when big ambitions don’t happen on your timetable, but persistence is key and I’m not giving up.
- The world’s turmoil. 2016 brought a lot of difficult and tragic events worldwide. It was a heavy year for many people and left me—and a lot of us—feeling shaken.
- Anxiety flared. I’ve managed panic disorder before, but as book launch stress ramped up, anxiety crept back in. I struggled with sleep, negative spirals, and comparison, which sometimes kept me from fully enjoying the year’s good moments. On the bright side, it prompted healthier changes: more exercise, more water, and more honest conversations.
- Awkward greetings. The dreaded handshake-vs-hug awkwardness happened more than I care to admit. Those small social misfires became strangely memorable and anxiety-inducing.
- My apartment got messy. My tendency to hoard showed up and my space became cluttered. By Thanksgiving I found myself working in the living room because the office felt too chaotic to be productive.
- The Bieber lip-sync fiasco. A pop culture disappointment that felt absurdly personal in the moment.
And that’s the list—nets emptied. 2016 was wild: full of big wins, hard lessons, and moments that changed me. I’m entering 2017 feeling hopeful and ready for bigger, more meaningful things, even if they feel a little scary. I’m leaning into it.
To kick off the year, here’s a fresh, flexible salad I’ve been calling the “Clean Out The Fridge” Chopped Salad. It’s bright, nutritious, and built as a template so you can swap in what you have on hand. The cannellini beans add creaminess and protein, while crisp veggies and a lemon-thyme dressing keep it lively. Use roughly 2 cups chopped lettuce, 1 cup beans, about 4 cups chopped vegetables, and optional cheese. Toss with a simple lemon-thyme dressing and enjoy.
Wishing you a happy, healthy, and bold 2017.
p.s. If you want to “empty your nets,” please share your 2016 highs and lows in the comments—I would love to read them.
“Clean Out The Fridge” Chopped Salad: (Serves 2 generously as a main course, 4 as an appetizer/side)
Ingredients:
2 cups chopped crunchy lettuce (romaine hearts and baby gem work well)
1 cup cooked cannellini beans, drained and rinsed if canned
¼ English cucumber, diced (about 1 cup)
1 cup thinly sliced Brussels sprouts (about 5–6 medium)
1 cup thinly sliced lunchbox peppers (3–4 peppers)
1 cup cherry tomatoes, sliced into rounds
2 ounces feta cheese, crumbled (optional)
For the dressing:
Zest of ½ lemon
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
Preparation:
-Make the dressing first: whisk lemon zest, lemon juice, olive oil, Dijon, thyme, salt, and pepper until combined. Taste and adjust seasoning.
-In a large bowl combine lettuce, beans, cucumber, Brussels sprouts, peppers, and cherry tomatoes. Toss to mix, then add half the dressing and toss again.
-Divide between two or four plates, top with feta if using, and serve with the remaining dressing so each person can add more to taste.
(You can toss the salad with all the dressing in the bowl, but I like to add half and let diners finish their own portions so everyone gets the dressing level they prefer.)
“Clean Out The Fridge” Chopped Salad
Ingredients
- 2 cups chopped crunchy lettuce, I used a mix of romaine hearts and baby gem, but you can use anything you like.
- 1 cup cooked cannellini beans, If you use canned beans, drain and rinse them first.
- ¼ of an English cucumber, diced (about 1 cup diced cucumber)
- 1 cup thinly sliced Brussels sprouts, about 5-6 medium sprouts
- 1 cup thinly sliced lunchbox peppers, 3-4 peppers
- 1 cup cherry tomatoes, sliced crosswise into rounds
- 2 ounces feta cheese, crumbled (optional)
For the dressing:
- Zest of ½ lemon
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon, finely chopped fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
Instructions
-
Start by making the dressing: whisk all dressing ingredients in a bowl until combined. Season with salt and freshly ground black pepper to taste and set aside.
-
In a mixing bowl, combine all salad ingredients except the cheese and toss to mix. Add half the dressing, toss again, and taste.
-
Divide the salad between 2 or 4 plates, top with feta if using, and serve with the remaining dressing so diners can add more if they like.
Notes
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