Rebe_J

If you're tired of starting over, stop quitting.
 
Two step method for success:
Step One: Start.
Step Two:Keep going.

My first meal of the day is very close to the same every day...since my first W30 in 2012.
I always have in the refrigerator: cooked ground beef (or other meat) with onions and mushrooms; roasted Brussels sprouts; fried cauliflower rice; steam-baked potatoes (Instant Pot); braised kale or other greens; and roasted sweet potatoes, as well as other prepped vegetables.
In a skillet, I heat up the meat, sprouts and either rice or potatoes; throw in any other veggies. Then I top the whole mess with 2-3 eggs fried in ghee. Some hot sauce adds some zing, and I'll have some sliced tomatoes or other vegetables on the side. Avocado is a good addition, too.
I also like to use leftovers like Kalua Pig, and follow the same process. It's the same but different every day.
Also, every week, as part of my cook up, I make an 8-serving breakfast casserole. (That's mostly for my husband who, on his own would eat cheerios with lots of sugar and milk every day.) Some days, I'll take a serving of the casserole to work and have at lunchtime, topped with salsa and guacamole. It's good hot or cold.

My first meal of the day is very close to the same every day...since my first W30 in 2012.
I always have in the refrigerator: cooked ground beef (or other meat) with onions and mushrooms; roasted Brussels sprouts; fried cauliflower rice; steam-baked potatoes (Instant Pot); braised kale or other greens; and roasted sweet potatoes, as well as other prepped vegetables.
In a skillet, I heat up the meat, sprouts and either rice or potatoes; throw in any other veggies. Then I top the whole mess with 2-3 eggs fried in ghee. Some hot sauce adds some zing, and I'll have some sliced tomatoes or other vegetables on the side. Avocado is a good addition, too.
I also like to use leftovers like Kalua Pig, and follow the same process. It's the same but different every day.
Also, every week, as part of my cook up, I make an 8-serving breakfast casserole. (That's mostly for my husband who, on his own would eat cheerios with lots of sugar and milk every day.) Some days, I'll take a serving of the casserole to work and have at lunchtime, topped with salsa and guacamole. It's good hot or cold.

I also starved on WW. I lost a lot of weight, but I destroyed my metabolism--my hair started falling out; my skin was dry and I had eczema; bowels were messed up one way or another, and so on...
I finally started burning fat after WW rolled out the CORE plan and I was lifting heavy weights. Even then, it wasn't sustainable.
 
I feel so much better eating real food and not obsessing about grams of something.

First, I have to admit to a knee-jerk reaction to "No one should shop at ________."
 
As part of a household of 2 (two), I have to say this: By shopping at Costco, we do not consume more--in fact we consume less. Less fuel because we make fewer trips; less packaging goes into the landfill because we buy larger sizes.
 
Prices at Costco compare favorably with local markets, especially produce. Where I live, there is no "local produce." Our summertime farmers' market vendors come 100+ miles to sell their products.
 
I get some meat from local butcher shops and from our University's Agriculture department's grass-fed program, but we like variety. Costco offers it at a better value than chain supermarkets. Again, locally sourced items are limited in quantity and quality. By favoring Costco over online vendors, I'm supporting the local community.

I have roasted Brussels sprouts with my eggs nearly every morning. I enjoy the flavor combination of ground beef w/onion and mushroom, roasted sweet potato, and B.sprouts.  I top this with 2-3 fried eggs. I vary the seasoning; turmeric is especially good.

If you're tired of starting over, stop quitting.
 
Two step method for success:
Step One: Start.
Step Two:Keep going.

You've gotten great tips and tricks for how to batch cook and meal plan, but I'm going to suggest one other thing.  You mention 'hating' cooking and shopping a lot... that's a lot of negative energy that you're now battling against as you try and do things that you don't particularly care for.  No one is saying you have to love it, but maybe try re-framing your thoughts and feelings a bit? Maybe instead of saying you hate it, you can say you're 'learning to cook' or 'learning how to shop efficiently'.  Because you have 30 days (or more) of doing this and hating every minute of it is going to make it much easier to quit... 

 
How to tell when an avocado is ripe and other tips:
http://www.thekitchn.com/use-this-simple-trick-to-determine-whether-an-avocado-is-ripe-inside-tips-from-the-kitchn-172933

Kettlebell work with an emphasis on swings, squats, presses, and getups. Pullups and pushups. Limit workouts to 30-45 minutes no more than 5 days per week. You can walk as much as you want otherwise.  
 
Here is why I recommend strength work... A quote from Pavel Tsatsouline: 
 

Thanks for the responses everyone. I think it boils down to just saying No to sugar almost always. It's just too slippery of a slope. The other part of this I think is just making a choice and committing to do it. I know what to eat, I just need to do it. Yesterday I started drinking my coffee black again. Part of me wants to kick and scream that it's not fair that I can't put sugar in it. Then I think, Yes you can. Every choice has a benefit and a price. I CAN have sugar, but there is a price. We never change until we see that the price for that choice is more than we want to pay....and the benefits are greater than the price.
 
When I only take life a day at a time, I make bad food choices. I need to remember to think about this long term. I want my eating habits to be set up to provide good foundation for my health for the rest of my life!! 

If you're tired of starting over, stop quitting.
 
Two step method for success:
Step One: Start.
Step Two:Keep going.

If you're tired of starting over, stop quitting.
 
Two step method for success:
Step One: Start.
Step Two:Keep going.

This appears to me to be another instance of The Spirit of the Law v.The Letter of the Law.
 
Technically, LARA bars are compliant--Letter of the Law. But they spit in the face of the Spirit of the Law. To me, they are over-priced candy bars. And yes, I had one stashed at work for emergencies during my W30.
 
Getting into the habit of eating a real meal within an hour of rising takes work, and I believe the payoff is worth the effort. I consider W30 to be a self-experiment and I want the resulting data to be useful. Changing the program to suit my preferences is a waste of time, effort, and money, IMO.

The Whole30 was originally invented to help healthy people feel and perform better. Nearly everyone who completed a Whole30 in its first year of existence was active in CrossFit. Before CrossFit became part of popular culture. Back when the people doing CrossFit were mostly athletic types. It shocked lots of those "very healthy" people with how big a difference it made to eat Whole30-style. In fact, the Whole30 would have been a small, self experiment of Dallas and Melissa if it had not become popular among hard-core CrossFitters when they began to write and talk about it. I met all conventional standards of being fit and healthy when I started the Whole30 in 2010. It shocked me what a difference it made to me. Try it. Don't try it. It's your life.

Everything works....for 6 weeks.
I'm quoting Dan John-- coach, lifter, philosopher. And I agree.

I wanted to give a little update on my breakfast for those that care about such things  
I started chopping carrots and zucchini fairly small and adding 1 cup of those to my potato blend. I sometimes add green beans also. So yea for more veggies at breakfast!
I can't wait for cooler weather so I can use the oven more regularly. Roasting trays of veggies will make everything easier!

I have roasted Brussels sprouts with my eggs nearly every morning. I enjoy the flavor combination of ground beef w/onion and mushroom, roasted sweet potato, and B.sprouts.  I top this with 2-3 fried eggs. I vary the seasoning; turmeric is especially good.

If you're tired of starting over, stop quitting.
 
Two step method for success:
Step One: Start.
Step Two:Keep going.

What does my meal prep look like? It's just DH and me, and we're not currently doing a W30.
I write out the weekly menu before I go shopping. I usually hit 2-3 stores and the farmers' market if it's in season. I always keep a stocked pantry and freezer, so if I don't have much cook-up time, I can still get a meal on the table quickly.
Here's my typical cook-up and prep line-up, sorted by method, but not necessarily the order I do them. 
Pressure cooker: steam-baked potatoes, kale & carrots, bone broth, beef or pork recipe such as Kalua Pig or Mexican Beef (nomnompaleo.com), boiled eggs.
Oven: breakfast casserole (8 servings), roast Brussels sprouts, roast sweet potatoes, meat balls or meat loaf, breakfast sausage patties, paleo cake for DH.
Stove top: browned ground beef with onions and mushrooms, steam sauteed vegetables, maybe a big pot of chili to portion and freeze.
Wash and prep variety of vegetables: tomatoes, cucumbers, radishes, multi color bell peppers, green onions, etc. Spiralize a few summer squash for "spaghetti." Also prep some fruit--whatever is in season.
Make condiments: mayo, salad dressing, Sunshine sauce, Kick-ass ketchup, etc.
Some weeks I grind up a lot of meat and freeze what I don't make into meatballs, patties, etc.  For variety, I have chicken thighs and tenderloins and fish fillets in the freezer. They are quick to thaw and cook--no recipe required.
Most of our meals are mix and match, so it helps to have a lot of stackable storage containers. I use masking tape and a sharpie pen for labeling.
 
Hope that helps. Good luck!
 
 

For me, I try to fold the meal prep in to the weekend's food and into my cooking during the week.  Like for Sunday breakfast, I make a huge frittata, eat a piece for breakfast, and then slice it up to bring to work for breakfast during the week.  This weekend we had grilled chicken and I made carnitas, so I just made extra and have them ready and cubed up in the fridge for my salads this week.  Then, during the week, if I make mashed cauliflower one night, I make a bunch so I can have some on a more time-pressed night.  I also go the lazy route and buy shredded carrots, slivered almonds, etc, so I just need to throw a handful into my container to bring for salad for lunch.  
I did the "Well Fed" hot plate thing last week (cooked some ground beef and reheated it with different veggies and spices each night) and it was super easy and delicious, but I can only do that when my bf is on travel, as his seasoning tastes run more traditional.

I do best if I do a bunch of prep on the weekend so that I spend less time cooking during the week. It's based on this description:  http://meljoulwan.com/2010/01/14/paleo-kitchen-the-method-behind-my-madness/
It means spending a lot of time in the kitchen one day a week, but then most of the rest of the week is easy -- reheating cooked meats and cooking prechopped vegetables.

My biggest time saver is my pressure cooker.  In the time it takes to prepare one meal, I can have protein for several meals ready. I also use it to steam-bake potatoes, cook kale--tough stems and all, and boil eggs.
Batch cooking doesn't have to be time consuming  
nomnompaleo.com has quite a few pressure cooker recipes that are W30 compliant.
 

Roast a tray of veggies and put them aside just for yourself. Roasted veggies reheat beautifully.  My favourite combo is baby potato, carrot, brocoli, red onion, green beans and mushrooms. Roast at high heat (445-450F) for about 25-30 minutes, cool and then put them into a container in the fridge that is off limits to everyone but you?

I am a big fan of canned green beans. Last night I pan fried a catfish fillet and when it was almost done, added a can of green beans to heat as the fish finished cooking. You could add half a can of green beans when you are browning chicken sausage.