Whether you’re a meat-eater, a diabetic, a vegetarian, or a vegan, or you have specific food allergies, there’s always something delicious cooking in the Well Life kitchen!

Buffalo Veggies

by | Dips ‘n Nibbles, Recipes | 0 comments

I’m from Buffalo, NY, and I love that mouthwatering chicken wing sauce (Frank’s Red-Hot Sauce). Now, I know some of you don’t eat meat, and some of you prefer boneless chicken wings, but I’m here to tell you, you can have that same great flavor with veggies!! 


· ½ a head cauliflower and 1 bunch broccoli

· ½ cup Frank’s Red Hot Original Sauce

· 4 Tbsp. butter or ghee

· ½ cup breadcrumbs (I used GF panko) PLUS ½ cup Italian breadcrumbs (You can use GF)

· ½ tsp. each onion powder and garlic powder

· Sauce for dipping – I recommend my BEST Non-Dairy Ranch Dip!


1. To make the sauce – melt butter and Franks in a small bowl (on the stovetop or microwave for 30 seconds, stirring and repeating if necessary). Set aside.

2. Wash and cut veggies into bite-sized pieces, then place in a large mixing bowl.

3. In a large bowl, coat veggies with the sauce and mix well.

4. Using a Ziplock baggie, add breadcrumbs and spices.

5. Dump coated veggies into the baggie, seal, and shake well.

6. Dump contents onto a sprayed cookie sheet and spread into a single layer.

7. Bake at 400 degrees for 15 min., then flip pieces with a spatula.

8. Bake for 5 – 7 more minutes, then broil for 1 – 2 minutes to crisp up!