https://connect.bcbstx.com/ask-bcbstx/f/questions-and-answers/1173/newborn-care-coverage/3517Tue, 14 Apr 2026 14:59:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:12575460-48d2-4fda-99ba-06655c7c810bmaria lonesnYou are welcome @ Repelisplushttps://connect.bcbstx.com/ask-bcbstx/f/questions-and-answers/1334/need-member-id-number/3516Tue, 14 Apr 2026 13:08:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:d9b7980d-3537-44f2-a50c-66670c9f030eBCBSTX Connect TeamHello, If you could send us a private message, we can help you with this. ~ HChttps://connect.bcbstx.com/ask-bcbstx/f/questions-and-answers/1424/ptsd-making-life-difficultTue, 14 Apr 2026 09:14:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:665f216e-127b-439b-b687-7ba2fb828bebRichardRichardHey everyone, Living with PTSD hasn’t been easy. Some days are manageable, but other days even small triggers can completely ruin everything. My pet has been a huge emotional support for me during those times. Without that presence, things feel a lot harder. But my housing doesn’t allow pets, and it’s adding more stress to an already difficult situation. Has anyone dealt with this before?petMental Healthhttps://connect.bcbstx.com/ask-bcbstx/f/questions-and-answers/1334/need-member-id-number/3515Mon, 13 Apr 2026 23:12:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:23bfbc0a-b56c-4220-af83-06b38a1e0b83kamryng8Hello, I am having the same issue and need to access my digital cards,https://connect.bcbstx.com/ask-bcbstx/f/questions-and-answers/1334/need-member-id-number/3514Mon, 13 Apr 2026 19:45:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:c2a70e2a-0696-4edf-b4b6-39ac7579227bBCBSTX Connect TeamHi bvelazquez619, We have responded to your private message. ~ KWhttps://connect.bcbstx.com/ask-bcbstx/f/questions-and-answers/1334/need-member-id-number/3513Mon, 13 Apr 2026 19:37:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:b361f2c1-9685-4f2a-9107-e26ac680f2eabvelazquez619Same need! Sent a PM and need help receiving my member IDhttps://connect.bcbstx.com/ask-bcbstx/f/questions-and-answers/1334/need-member-id-number/3512Mon, 13 Apr 2026 17:26:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:6cb5766d-6148-4901-b0e9-8d9ce10a75e7BCBSTX Connect TeamHi juanitosbcn, We can help you with this if you'd like to send us a private message. ~ KWhttps://connect.bcbstx.com/ask-bcbstx/f/questions-and-answers/1334/need-member-id-number/3511Mon, 13 Apr 2026 17:17:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:201138ef-7b49-4144-96e9-1ba160e11f27juanitosbcnHi, I have the same problem. Please helphttps://connect.bcbstx.com/ask-bcbstx/f/questions-and-answers/1163/error-when-trying-to-create-my-account/3510Mon, 13 Apr 2026 14:37:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:60a96520-9777-4097-859b-969e2f726e2aBCBSTX Connect TeamHi taninspiring, We can help you with this if you'd like to send us a private message. ~ KWhttps://connect.bcbstx.com/ask-bcbstx/f/questions-and-answers/1422/i-have-not-yet-received-my-benefits-card-that-has-my-id-verification-and-i-have-not-received-my-welcome-letter-yet/3509Mon, 13 Apr 2026 13:58:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:0d738ec7-a5f4-40a1-8b0d-c730169c46f4BCBSTX Connect TeamWe have responded to your private message. ~ KWhttps://connect.bcbstx.com/ask-bcbstx/f/questions-and-answers/1423/my-first-time-hearing-about-esaMon, 13 Apr 2026 09:59:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:2a2d39db-11af-4fdc-a0d0-6ebab5efcb0aantonebakerHey everyone, I just wanted to share my experience as a college student who recently learned about emotional support animals. I’ve been dealing with stress and anxiety lately, and it started affecting my day-to-day life. I had no idea something like ESA even existed until recently. After reading a bit about it, I started wondering how students actually manage it with strict housing rules. Right now I’m just exploring and trying to understand how real experiences work before thinking further. If anyone has gone through this, I’d really like to hear your journey.Mental Healthhttps://connect.bcbstx.com/ask-bcbstx/f/questions-and-answers/1163/error-when-trying-to-create-my-account/3508Mon, 13 Apr 2026 08:48:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:a85d0ff8-707d-4a8f-aaa5-e0f207ffacaataninspiring@ stickman hook Have you find the way to fix this issue?https://connect.bcbstx.com/ask-bcbstx/f/questions-and-answers/1410/customer-service-for-dental/3504Sat, 11 Apr 2026 07:30:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:5ba56b1d-a555-46f6-9378-7fb563e5f91amacron3losing your dental insurance card is not a serious issue—it does not affect your benefits, melon playground game and obtaining a replacement is quick, accessible, and often available digitally within minutes.https://connect.bcbstx.com/ask-bcbstx/f/questions-and-answers/1422/i-have-not-yet-received-my-benefits-card-that-has-my-id-verification-and-i-have-not-received-my-welcome-letter-yet/3503Fri, 10 Apr 2026 21:40:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:6f8a74da-a523-4981-a739-331c09765fb2Eden LHow do I send a private message?https://connect.bcbstx.com/ask-bcbstx/f/questions-and-answers/1422/i-have-not-yet-received-my-benefits-card-that-has-my-id-verification-and-i-have-not-received-my-welcome-letter-yet/3502Fri, 10 Apr 2026 21:38:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:d674e462-7108-4bcd-b483-e9748642ccb9BCBSTX Connect TeamHello, If you could send us a private message, we can help you with this. ~ HChttps://connect.bcbstx.com/ask-bcbstx/f/questions-and-answers/1422/i-have-not-yet-received-my-benefits-card-that-has-my-id-verification-and-i-have-not-received-my-welcome-letter-yetFri, 10 Apr 2026 21:30:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:5a6e9214-3be9-4ee0-a64b-386ff3c137d4Eden LI have been enrolled for BlueCross BlueShield Benefits for several months, but I have not received any letters in the mail yet. I do not know what my member ID number is because I havent been sent my ID card or my welcome letter. When i try to access my online account it needs my ID member number, and so I am unable to sign in.https://connect.bcbstx.com/nutrition/w/recipe-book/340/yogurt-marinated-lambFri, 10 Apr 2026 19:26:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:1aa9471a-79c8-452d-ba2a-b806fb86ae89BCBSTX Connect TeamIngredients: Makes 12 servings 2 1/2 lbs. Lamb Leg, boneless 1 1/2 cup Greek Yogurt, plain 1 TBSP Garam Masala (Cumin, Coriander Seeds, Peppercorn, Cardamom, Cloves, Cinnamon, Nutmeg) 2 TBSP Ginger, fresh, minced 2 TBSP Garlic cloves, minced 1 tsp Turmeric 1 TBSP Chili Powder 1 TBSP Salt 1/2 tsp Nutmeg 1/2 tsp Cloves, ground 1/2 tsp Cardamon 6-8 Bay Leaves 1/4 tsp Black Pepper, ground Directions: Trim visible fat from lamb, cut into 1.5” pieces. Combine all ingredients into a large bowl, mix well. Add lamb, set in fridge and let marinate for 6-7 hours, or overnight. Remove lamb, discard excess marinade. Preheat the oven to 325°F. Place the marinated lamb in a covered baking dish or wrap it tightly in foil to help retain moisture. Bake for 25–30 minutes, or until the lamb is tender and reaches an internal temperature of 165°F. Registered Dietitian Tip: Yogurt-marinated lamb is rich and flavorful, so pair it with a whole grain like farro or brown rice and plenty of colorful vegetables to add fiber and balance. Including a fresh or lightly pickled vegetable and herbs helps brighten the dish and support digestion. A yogurt-based sauce or drizzle of olive oil adds healthy fats while keeping the meal satisfying and well-rounded. Serving Size: Service size: 1/2 cup Nutritional Information: Per serving: 140 calories, 5 g fat, 2 g saturated fat, 480 mg sodium, 4 g carbohydrate, 0 g sugar, 1 g fiber, 20 g protein Recipe Source: Recipe provided by FLIK Hospitality GroupAsianEntreeGeneral Healthy - Health ConsciousRecipe BookDiabetes/prediabetes - Carb Conscioushttps://connect.bcbstx.com/nutrition/w/recipe-book/338/indian-spice-chickpea-potato-soupFri, 10 Apr 2026 19:20:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:3d86e162-903d-42cf-b768-94d175c451b3BCBSTX Connect TeamIngredients: Makes 8 servings 1 1/2 cup Chickpeas, dry (2, 15 oz cans drained and rinsed) 1 tsp Canola Oil 1 cup Celery, chopped 1 1/4 cup Onion, diced 3 tsp Garlic, minced 1/4 tsp Cayenne Pepper, ground 1/2 tsp Turmeric, ground 1/2 tsp Cumin, ground 5 cups Low Sodium Vegetable Soup Base 2 cups Potatoes, peeled, diced 1 TBSP Cilantro, fresh, chopped 1 tsp Salt 1/2 TBSP Lemon Juice Directions: Soak the chickpeas (skip step 1 & 2 if using canned chickpeas). Rinse the dry chickpeas under cold water. Place them in a large bowl and cover with several inches of water. Let soak overnight (8–12 hours). Drain and set aside. Heat canola oil in a large soup pot over medium heat. Add diced celery, onions, and garlic. Cook, stirring often, for 5–7 minutes or until softened and fragrant. Stir in cayenne, turmeric, and cumin and cook 1 minute more to toast the spices. Add 5 cups water, vegetable base, soaked chickpeas, and diced potatoes to the pot. Stir well and bring to a boil over high heat. Reduce heat to low, cover loosely, and simmer for 30–45 minutes, or until the chickpeas are tender and the potatoes are soft. Carefully scoop out about ⅓ of the soup and puree it in a blender or with an immersion blender until smooth. Return the blended portion to the pot and stir to combine. Stir in cilantro, salt, and lemon juice. Simmer a few minutes more before serving. Chefs Tip: If the soup becomes too thick after blending, thin with a little warm water until the desired texture is reached. Serving Size: One serving: 8 ounces Nutritional Information: Nutrition Info (per serving): 200 calories, 3 g fat, 0 g saturated fat, 380 mg sodium, 36 g carbs, 6 g fiber, 0 g sugar, 9 g protein Recipe Source: Recipe provided by FLIK Hospitality GroupAsianHigh fiberGeneral Healthy - Health ConsciousSoupRecipe BookVegetarianDiabetes/prediabetes - Carb Conscioushttps://connect.bcbstx.com/nutrition/w/recipe-book/339/chickpea-vegetable-biryaniFri, 10 Apr 2026 19:19:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:1b49a097-4632-46c8-81a7-17bbdfc5abbdBCBSTX Connect TeamIngredients: Makes 8 servings 1 3/4 cup Chickpeas, dry (3 15 oz cans drained and rinsed) 4 TBSP Canola Oil 3/4 cup Onion, sliced 1 1/2 cup Red Bell Pepper, thinly sliced 1 cup Carrot, chopped 3 Garlic cloves, minced (3 tsp) 1 TBSP Ginger, fresh, minced 2 tsp Cumin, ground 2 tsp Coriander, ground 1 tsp Chili Powder 1 tsp Cinnamon, ground 1/2 tsp Cardamon 1/2 tsp Turmeric 1 tsp Salt 1 1/2 cup Basmati Rice 10 cups Vegetable Broth, low sodium 4 TBSP Cilantro, fresh, chopped 4 TBSP Mint, fresh, chopped Directions: Rinse the dry chickpeas under cold water. Skip 1-3 if using canned chickpeas. Place them in a large bowl and cover with several inches of water. Let soak overnight (8–12 hours). Drain. Cover chickpeas with 2” of fresh water then cook on stovetop until tender, roughly 1 hour. Heat canola oil in a separate large pot or Dutch oven, then add onions, bell peppers, and carrots. Cook until tender. Add garlic, ginger, cumin, coriander, chili powder, cinnamon, cardamon, turmeric, and salt. Cook for 1-2 minutes until fragrant. Rinse Basmati rice in cold water until water runs clear. Stir in the rice and toast, until slightly golden. Add broth and cooked, drained chickpeas to rice mixture, cover pot and simmer until rice is cooked all the way through and chickpeas are fully tender. Garnish with cilantro and mint. Chefs Tip: You can use a pre-made Garam Masala mix in place of the cumin, coriander, chili powder, cinnamon, cardamom, and turmeric. If doing so, use 2 tsp and add after rice it’s toasted. Serving Size: Service size: 1 cup Nutritional Information: Per serving: 320 calories, 8 g fat, 1 g saturated fat, 470 mg sodium, 53 g carbohydrate, <1 g sugar, 6 g fiber, 9 g protein Recipe Source: Recipe provided by FLIK Hospitality GroupAsianHigh fiberEntreeGeneral Healthy - Health ConsciousRecipe BookVegetarianDiabetes/prediabetes - Carb Conscioushttps://connect.bcbstx.com/nutrition/w/recipe-book/284/barbecue-pulled-jackfruitFri, 10 Apr 2026 19:12:00 GMT6e104328-2028-43b6-bb31-8401437dc51f:89360c92-e22e-44db-b299-f7d10967c2a7BCBSTX Connect TeamIngredients: Makes 17 servings 17 1/2 lbs. Jackfruit, fresh 1 3/4 cups Kansas City Classic Barbecue Sauce 2 TBSP Chili powder 1 TBSP Ground Cayenne Pepper 1 TBSP Smoked paprika 1 cup Yellow onions, julienned 1tsp Kosher salt 1/4 cup Green onions, chopped Directions: Cut jackfruit in half lengthwise with a large knife. Cut from end to end in wedges, then cut out the white core from each wedge. Cut along the white/pale flesh to remove the bright yellow/orange bulbs. Open bulbs and remove seeds (seeds can be roasted and used in another application). Remove the tough fibrous piece from the top of the bulbs where the seeds were connected to the bulb. Bring a pot of water to a simmer. Add jackfruit bulbs. Simmer jackfruit until it is tender enough to shred, about 10-15 minutes depending on ripeness. Drain excess water and allow jackfruit to cool. Use two forks to shred. In a bowl, toss together shredded jackfruit, barbecue sauce, chili powder, cayenne, smoked paprika, yellow onion, and salt. Prepare a sheet tray with pan spray. Spread jackfruit in a thin layer on sheet tray. Roast in a 375°F oven until slightly crispy, meaty, and caramelized, about 40 minutes, stirring every 10 minutes. Garnish with green onions. Serving Size: Service size: 3/4 cup Nutritional Information: 230 calories, 2 g fat, 0 g saturated fat, 400 mg sodium, 56 g carbohydrate, 45 g sugar, 4 g fiber, 4 g protein Recipe Source: Recipe provided by FLIK Hospitality GroupAppetizerGeneral Healthy - Health ConsciousAmericanRecipe BookSide DishesVegetarian