• Always assume you will work. The day/night before you go on call, prepare your food for packing. Place all containers next to each other on the same shelf in the refrigerator. Doing this helps you grab and go during a short and/or early call out.
• Whenever you cook a meal at home, make an extra serving or 2 for the days to come. If your meals are freezer-friendly, place one or two single-serving containers in the freezer, creating a stock pile of easy to grab items.
• Plan and pack your crew cooler for the number of days you are on call for since schedules may change. If you end up with more food than you need after a trip, place the items back on the same shelf in the refrigerator. This ensures they are ready to go at your next call out.

Non-perishable food to keep in your crew cooler at all times- the top portion of the cooler is perfect for these items

• Nuts
• Healthy, low sugar granola or nut bars
• Tuna packets
• Whole grain crackers
• Cans or boxes of organic soup (easy to warm up in airplane oven or travel skillet)
• Uncooked quinoa (easy to cook with water in airplane oven or travel-skillet)
• Small jars or packets of olives
• emergenC packets or vitamins of choice

Items to keep in your rollaboard at all times for quick and easy packing

• Electric travel skillet
• Workout clothes
• Tennis shoes
• Set of pajamas
• Extra nylons
• Extra clean work shirt
• Undergarments
• Toiletries- separate from the ones you use at home
• Xlear nose spray
• Essential oils you use