What I Ate Week 6 on the Pre-Op Diet | My Gastric Bypass Journey

I am scheduled for a Gastric Bypass on December 1, 2020 at Mexico Bariatric Center in Tijuana Mexico. I have a restrictive 8-week pre-op diet I am required to follow prior to weight loss surgery. This is a compilation of the food I ate during my sixth week on the pre-op diet, days 36-42, as well as my thoughts during this week. I feel like I've entered the home stretch before surgery - only 2 weeks left until the big day. Time is flying by and it's also just now starting to get stressful. If you missed last week's food video, you can watch it here: • What I Ate Week 5 on t...
* This video is for general information and to share my experience only; it is not intended to offer medical advice. Always consult your physician and surgical team for medical information. *
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[@phyllisbrowne147]

What's in your peanut sauce? Also, I think I need to give Tofu another try. It's been years. How do you cook yours? Thanks.

[@1FatBeet]

I don't measure things exactly when I make the peanut sauce, but here's what I put in it: PB2 peanut butter powder, soy sauce, rice vinegar, lime juice, sesame oil, ginger, garlic, sriracha, and water if I need to thin it out. The key with cooking tofu is to get as much of the moisture out of it as possible so it can soak up the flavors you're cooking it with, so I always press it with paper towels and get a lot of the water out. I've cooked it in my air fryer, which makes it nice and crispy and not greasy, but I also love frying it in coconut oil. Just make sure to sprinkle some salt on it, it makes a huge difference!