I WAS sitting in the food court of Bluesfest last weekend when I realised my weight loss quest may have taken a backwards step.

Staring at my Hungarian langos (about the most-fried, deep-fried food you could ever imagine) covered with sour cream and cheese - which I was washing down with beer - I knew things weren't good.

It seems I tend to go really well during the week. I have meals planned, prepare healthy lunches and go home to a healthy dinner, thanks to the efforts of DEX editor Jenna Cairney.

But the weekends tend to be more troublesome.

My red wine cravings tend to be at their worst when I finish up on a Friday night and then, of course, there's the little issue of the hangover breakfast feast if that red wine drinking urge gets the better of me.

This weekend is going to be different: no weddings, no festivals and no red wine.

The aim is to have the first alcohol-free weekend of this year.

Not drinking during the week is easy but weekends just lend themselves to sitting back with a glass of wine or beer in hand and relaxing.

Have one glass, you say. Just one is fine, everything in moderation.

Ahhh, I wish that was the case. But with me, once I taste that taste, it's never just one. So it's going to be none.

My hope is it will not only break the habit of weekend drinking but will mean it's much easier to continue my good mid-week work - eating and exercising - through the weekend.

I am convinced my weight issues have a great deal to with my alcohol consumption, not just the calories in the drinks themselves but the food I eat after I have had a few and food I eat the next day.

So let's raise our glasses (of water) to a better weekend.

Frittata

Serves 4

• 2 egg whites
• 1 whole egg
• 1/4 cup milk
• ½ cup broccoli florets
• ½ cup zucchini, diced
• ¼ low fat cheese of your choice

Method

• Combine eggs and milk. Whisk.
• Add vegetables and cheese. Stir.
• Pour into a heatproof dish and cook on stove top over medium heat for about 5 minutes.
• Place in 180 degree oven until cooked through.
• Rest for five minutes and serve with salad.