My pre-op diet seems a bit different. Makes me wonder if I'm doing it right, but it's the one I got from my doctor. I thought I was going to be on clear liquid for two weeks as well. Instead, its low-carb/high protein, then the day before surgery is clear liquids only. The week before I went on it, I ate whatever I wanted. Figured that would be the last time to do that. I didn't go all-out nuts, but did have chocolate malt custard. It was awesome(I'm an ice cream fan). I've been on pre-op for a week now, and it isn't so bad because I was on Atkins for awhile a few years ago. Plus, I'm a carnivore, and I sure hope that doesn't change after the surgery! The thing that keeps me on track is that the diet is supposed to help shrink my liver so the operation will be easier, and if the liver is inflamed, the surgeon will cancel the operation. I do not want that to happen! So I stay on track. You get creative tho. I wanted pizza. Soooo wanted pizza. Can't have that. But! I took hamburger and added tomato sauce(low carb) Italian seasoning, minced garlic, grilling spice and mozzarella cheese and made meatballs. It sufficed! If there's a work-around, where I can have what I want(almost) and still be on plan, I will find it! lol I try to remember that I can have 'real food' again in 3 months or so, this part is only temporary. That helps sometimes. I really wish I could have coffee, I'm a pot and a half a day gal. Was, anyway. Can't have caffeine. Or cream soups. Also, I hate greek yogurt as well. Fage has a low carb option, plain of course. It's awful by itself, but I have the Walden Farm products, found them when I was on low carb before. They make all sorts of stuff, salad dressings, syrups, peanut butter, apple butter, and ALL of it is zero carbs, zero calories, zero sugar, zero fat. I just mix the yogurt with some strawberry syrup and it's quite doable. Hang in there, this is going to be awesome for all of us!