Dinner Party on a GLP-1: Fitness, Data & Maintenance

Two years ago this week, I entered GLP-1 maintenance. Losing 50 pounds turned out to be the easy part. The real work began after I reached my goal weight. In this episode, I share the biggest lessons I've learned over the past two years, why strength became more important than the scale, how AI evolved into my personal health analyst, and why I'm here to normalize being more athletic at your age,...

SuzyChase. Gumroad.com This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit suzychase.substack.com

The Reset: How I turned ChatGPT into my personal data analyst. Welcome back to Dinner Party on a GLP-1. I’m Suzy Chase and I’m not a doctor. Today I’m going to show you exactly how I use ChatGPT as my personal data analyst, not in theory, not in concept. Exactly what I do, how I organize it, and what I get back. Because here’s the thing about data. Having it isn’t enough. You have to know what to...

There are two stages. I hit my goal weight and then the real work began. Welcome back to Dinner Party on a GLP-1, a limited series. I’m Suzy Chase, and I’m not a doctor. Today, I want to talk about something I never hear about in the GLP-1 conversation, and that is what happens after. After the weight comes off, after you hit your goal, after the scale stops being the whole story. Because here’s w...

Spoiler Alert: I don’t want to get skinny fat. Everything I talked about today lives inside a one-page system I created and have been using for the past year — The GLP-1 AI Method. Your weight, your workouts, your recovery — all of it in context instead of chaos. Download it below, pay what you wish. © 2026 Suzy Chase · suzychase.substack.com This is a public episode. If you would like to discuss...

Hey, I stopped counting calories and guess what? Nothing fell apart. In fact, everything got clearer. This is Dinner Party on a GLP-1, a limited series. I’m Suzy Chase, and I’m not a doctor. Now, this is where I want to talk about what replaced calorie counting and why it worked better for me. Part One: The Old Way. For a long, long time, I thought calorie counting was the answer. It felt responsi...

A realistic look at life on 2.5mg and nearly two years in maintenance. Everything I talked about today lives inside a one-page system I created and have been using for the past year — The GLP-1 AI Method. Your weight, your workouts, your recovery — all of it in context instead of chaos. Download it below, pay what you wish. © 2026 Suzy Chase · suzychase.substack.com This is a public episode. If yo...

The Day the Scale Went Up: Why I started using AI with my GLP-1 data. Welcome back to Dinner Party on a GLP-1. I’m Suzy Chase and I’m not a doctor. Today we’re talking about the scale, specifically why it feels like it’s lying to you and how to use AI to stop letting it ruin your life. This is just what I’ve learned from doing this myself. So let’s get into it. Part One: The scale is not your frie...

On internet opinions, a bowl of Frosted Flakes, and what two years on Zepbound actually does to your body. Everything I talked about today lives inside a one-page system I created and have been using for the past year — The GLP-1 AI Method. Your weight, your workouts, your recovery — all of it in context instead of chaos. Download it below, pay what you wish. This is a public episode. If you would...

I’m here to tell you I lost 50 pounds on the lowest dose of a GLP-1, and I didn’t have a system to make sense of it all. I’m Suzy Chase, podcaster, GLP-1 user, and the creator of the GLP-1 AI method, and I’m not a doctor. This is Dinner Party on a GLP-1. If you’re new here, hello. If you’ve been here since the dinner party days, welcome to the evolution or maybe revolution. This first episode is m...

Dinner Party has a new name, Dinner Party on a GLP-1. So everyone’s talking about GLP-1s, but no one’s talking about this. 50 pandemic pounds lost. Two years in maintenance, 2.5 milligrams, and a system I built to make sense of it all. This is about what comes after, what happens when the weight is gone and the question changes. Not how much did I lose, but how fit can I get? I’m Suzy Chase, podca...

"Salad isn't an afterthought, it’s the main event.” Don’t miss my Season Finale with Alice Zaslavsky, James Beard award-nominated cookbook author + television host. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit suzychase.substack.com

Can the cuisine of your childhood or the food of your heritage truly sustain you? What happens when a single recipe becomes a time machine, transporting you back to a kitchen table, a holiday, a moment that shaped you? This episode explores the powerful intersection of memory, place, and flavor. I catch up with Omid Roustaei, The Caspian Chef, to unpack how memory drives recipe development and ask...

"The goal is not a beautiful interior. The goal is a beautiful interior that changes how you live, and that's my aspiration for all our projects.”✨ This week on the podcast, I'm joined by Marcus Mohon, Texas-based designer, watercolor artist, and author of The Romance of Home. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit...

From Dodge City to designing private jets—Andrew Torrey’s journey is anything but ordinary. ✈️This week on the podcast I’m thrilled to chat with a fellow Kansan. We take a peek inside the creative mind of New York City–based interior designer Andrew Torrey, whose new book Private Spaces: Great American Design is out now from Rizzoli. This is a public episode. If you would like to discuss this with...

In this episode, I talk with the legendary (even if he won’t admit it) Tony Tan about the flavors of his childhood, his signature duck curry dumplings, and how something as funky as shrimp paste can turn magical in the pan. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit suzychase.substack.com

Discovering place through tradition and taste with award-winning writer, photographer, traveler and cook Jeff Koehler. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit suzychase.substack.com

✨ What makes a house truly special? Ros Byam Shaw, former Features Editor at The World of Interiors and author of 15 acclaimed books shares the surprising inspiration behind her latest book on small houses. From space-saving secrets to the emotional art of letting go, this conversation will make you fall in love with the charm of a small, cozy home. 🏡💛 Thanks for reading suzy chase! Subscribe f...

From Roman rose gardens to Chanel No. 5, it's all about the timeless allure of the world’s most beloved flower this week with Kristine Paulus, Collection Development Librarian at the New York Botanical Garden. Thanks for reading suzy chase! Subscribe for free to receive new posts and support my work. This is a public episode. If you would like to discuss this with other subscribers or get access t...

📖🎨 What do you get when you mix a graphic novel with a cookbook? A graphic cookbook—the best of both worlds! 🍽️✨ This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit suzychase.substack.com

Emma Beryl Kemper is on the show this week to share her great insights on topics like finding your personal design style, intentional purging, hero pieces, dining room furniture, design software, using large pieces in small spaces, the importance of entryways, color psychology, and organizing closets. Emma is everything and so is this darling book! This is a public episode. If you would like to di...

"Fried rice to me is like a little black dress. It goes with everything.”Peter Som is an award-winning fashion designer known for his elegant sportswear and use of color and pattern. In recent years, he has expanded into the culinary and lifestyle space, publishing a new cookbook Family Style that draws on his heritage and passion for cooking. Thanks for reading suzy chase! Subscribe for free to r...

What does the word Kin mean when it comes to Caribbean food, heritage, and identity? For chef and author Marie Mitchell, Kin is about family, both chosen and blood, and the deep connections that shape us. In this episode, we unpack her journey of reclaiming her Caribbean roots, the emotional process of writing her cookbook, and the powerful ways food ties us to history. Thanks for reading suzy cha...

From Dough to Glory: My Chat with the Best Pizza Chef in the World! 🍕🏆 This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit suzychase.substack.com

What if your kitchen was a portal to your past travels? On this week’s episode I chat with food & travel writer Caroline Eden about Cold Kitchen, her transportive new book that journeys through Uzbekistan, Ukraine, Kyrgyzstan, Turkey & more weaving together food, memory, and the meaning of home. Thrilled to have her back on the show for a 3rd time! Thanks for reading suzy chase! This post is publi...