A routine that changes every week can make regular meals difficult. Instead of starting with a strict timetable, notice the parts of your day that are fairly predictable: when you wake, when a break is likely, and when food is easiest to carry or prepare.
Start with the schedule you have
Write down a typical workday and mark realistic opportunities to eat. For a shift worker this may be relative to waking and sleeping, not conventional meal names. For someone travelling, it may depend on safe stops and available storage. Never eat or use a phone while driving.
Make a short list of reliable options
Choose a few familiar foods that suit your preferences and food access. Dry snacks and fruit may travel easily; meals that need refrigeration should stay cold. Plan for a backup option at places you can safely stop rather than relying on a perfect week.
Review, do not judge
After a few days, note what was practical and what got in the way. A missed meal is useful information about the plan, not a personal failure. Adjust the routine around work, budget, kitchen access and sleep.
This article is general education, not an individual meal prescription. If a health condition, medication or clinician instruction affects meal timing, check with your treating clinician.