This Filipino American History Month, I'm proud to celebrate my Filipina heritage that inspired Pinsy's mission of empowering all women of all sizes.

Shapewear has always been a sore subject for me since childhood. I still cringe remembering the uncomfortably tight girdles under my school uniform. I felt embarrassed and self-conscious, like my body was something to hide. 

"Growing up in a traditional Filipino family, body image was always at the forefront of the conversation. I remember constantly being told I was fat and dieting from the age of 10 to well into my twenties. In Asian culture, relatives aren’t shy about commenting on weight as certain generations still believe that weight and physical appearance will impact a woman’s ability to find a husband and therefore find financial stability." (See full article here.)

Since I've founded Pinsy, I'm so thankful for the overwhelming support in my vision to completely reimagine shapewear and what it means to women. I hope you'll stick along for the ride - we have a lot more coming!

In case you only wanted my Arroz Caldo Recipe, check it out below, I hope you like it! 

With love & joy, 
Ratchel

Ratchel's Arroz Caldo Recipe: 

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1/4 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 cup uncooked rice
• 6 cups chicken broth
• 1 tablespoon fish sauce
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1 calamansi or lime, cut into wedges

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides.
2. Add the onion, garlic, ginger, black pepper, and salt to the pot and cook until the onion is softened, about 5 minutes.
3. Add the rice and chicken broth to the pot and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until the rice is cooked through.
4. Stir in the fish sauce and green onions. Serve hot with cilantro on top and calamansi wedges for squeezing.